Throw Away Your Ramen Packets And Make This Instead

2023 ж. 30 Мам.
7 550 604 Рет қаралды

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Chili Oil Recipe:
2 cups avocado oil (or another neutral oil)
5 cloves of thinly sliced garlic (cook for 3 minutes)
2 large or 4 medium shallots (cook for 7 minutes)
1 thumb-sized piece of ginger (cook for 1 minute 30 seconds)
4 spring onions
2-star anise
1 stick cinnamon
2 tsp cloves
1 tbsp Szechuan peppercorns
1/2 cup Chinese chili flakes (you can use regular chili flakes)
1 tbsp chili powder (if you want it more spicy)
1/4 cup toasted sesame seeds
2 tsp kosher salt
2 tsp white pepper
2 tsp MSG (optional)
1 tbsp Chinese black vinegar
1 tbsp soy sauce (optional)
Chili oil quick version:
1 cup neutral oil (I used avocado)
3 tbsp chili flakes
4 cloves of minced garlic
1/2 tsp kosher salt
1/2 tsp pepper
add any of the extra items from above (optional)
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  • My first cookbook Master in the Making is now out! www.thatdudecancook.com/

    @thatdudecancook@thatdudecancook7 ай бұрын
    • Do you substitute it for regular oil like in overeasy eggs or do you dab it on top as a condiment?

      @typerightseesight@typerightseesight7 ай бұрын
    • what knife do you use?

      @lukendlisten@lukendlisten7 ай бұрын
    • Really talent chef 👍👍👍👍

      @GrandTracksStudio@GrandTracksStudio5 ай бұрын
    • can you convert to grams

      @10.iqbaltawaqalxiimipa34@10.iqbaltawaqalxiimipa345 ай бұрын
    • Do u wash those chilis exp coming from c h i n a ?!

      @joansmith6844@joansmith68445 ай бұрын
  • Native Sichuan guy here. This chili oil is the flavor of home. I discovered it's really great on some of my favorite American food as well. Use it on mashed potato and gravy. Turns that into an exciting dish instantly.

    @JR-tl2ym@JR-tl2ym11 ай бұрын
    • As a native of the Netherlands and lover of Sichuan cuisine I can heartily confirm. It goes well on any form of potato. It is also my favorith on things like Croquette and kaassoufflé.

      @grumbeard@grumbeard11 ай бұрын
    • 😮 that sounds amazing. I have heard someone say they put crunchy chili oil on ice cream!

      @PachaMuirine@PachaMuirine11 ай бұрын
    • How do I add it? Do I cook the potatoes in it or add a little after everything is done?

      @bbbj14@bbbj1411 ай бұрын
    • @@bbbj14 add it after

      @Spyca@Spyca11 ай бұрын
    • I use it on baked potatoes!

      @LeoMidori@LeoMidori11 ай бұрын
  • I did some work for a sweet Chinese couple. They were both food scientists by trade and wanted to feed me every day. Eventually they sent me home with like 4 mason jars of their authentic chinese peppers. I can't stop eating them. Thank you chen family! 😊

    @longlivelinux90@longlivelinux9010 ай бұрын
    • HUH

      @oddyneo@oddyneo9 ай бұрын
    • @@oddyneo what you mean huh😂😂😂

      @pj5855@pj58559 ай бұрын
    • Free masons.

      @kingstonshawn2595@kingstonshawn25959 ай бұрын
    • @@oddyneo i owned a painting company and painted a couple houses for them. They made seasonings and stuff for big brand products like jalapeño potato chips. They were selected for college, escaped communism, and are some of the most American people I've met. Fed me homemade dumplings, bean buns, homemade dishes with vegetables from their garden. If the"huh" required more elaboration.

      @longlivelinux90@longlivelinux909 ай бұрын
    • @@kingstonshawn2595 😂😂😂

      @pj5855@pj58559 ай бұрын
  • I finally got around to making this tonight, and it smells like NOTHING I've ever smelled before. You know when you make something so good that it just puts you in the best of moods and you're excited about what you can do with it? This recipe is the definition of that feeling. It's amazing.

    @raskulous@raskulous7 ай бұрын
    • Damn I really want to try making this now!

      @DT-oo5rt@DT-oo5rt5 ай бұрын
    • How many bowls would you say you can get from one jar

      @knotdone5292@knotdone52925 ай бұрын
    • ​@@knotdone5292 depends maybe 8-9 bowls

      @heaven3632@heaven36324 ай бұрын
    • 😍

      @ytytboy@ytytboy4 ай бұрын
    • Just made it and its exactly how i feel right now

      @viserga2476@viserga24763 ай бұрын
  • One thing to note is to keep track of the ambient temperature in your home when making this. If your jar feels cold, submerge it i warm water to warm up the glass before dumping in the hot oil. Otherwise you can subject your jar to thermal shock and it can possibly crack, leading to boiling hot oil spilling. And or just a massive mess to clean up.

    @Superintendent_ChaImers@Superintendent_ChaImers4 ай бұрын
    • That alone is not enough to keep it safe from the temperature shock but it's better than nothing. Better to just use a ceramic or metal bowl for sure.

      @andyv2209@andyv22092 ай бұрын
    • Just fill the jar with hot tap water then empty before using also!

      @alaskandonut@alaskandonutАй бұрын
    • @@andyv2209I feel like warm to hot temp shock is less likely to damage a jar than from hot to cold.

      @alaskandonut@alaskandonutАй бұрын
    • i have a friend who works at a borosilicate glassware company, so all my glass is thermal shock proof 😄

      @sooper_oof_gamer@sooper_oof_gamerАй бұрын
    • @@sooper_oof_gamer i work with boro too, its not shock proof but it is shock resistant. Still, overtime the stress will build up, and eventually snap the glass unless you can get it reannealed. Consider making a lil at home polariscope to see the stress in your glass. Itll be white where its prone to crack, and clear if its still unstressed.

      @andyv2209@andyv2209Ай бұрын
  • As an asian who ate this and basically puts this on any food since I was a kid, this sauce is a gift from God lol Also, for noodles, I use the seasoning packets and still put chilli oil to add more kick This sauce helped me survive college and tough times when food was bland or shitty. Old fried rice and meat? Plain boiled eggs? stale dumplings or spring rolls? Put some on and its flavor town!!

    @doodskie999@doodskie9999 ай бұрын
    • Oh, thank God I read your comment! When he tossed the flavor packet away, he got me to thinking… Why not use it? I have an entire bowl of flavor packets just sitting there because I have this bad habit of eating ramen noodles uncooked, as though they were a spaghetti cracker 😂 Thank you for making it ok to include the flavor packet. It means I’m not the only one!

      @jacobaccurso@jacobaccurso7 ай бұрын
    • @@jacobaccurso One packet of flavour will usually suffice for two packets of noodles, so you can save them up that way. Also its cheaper to buy the bulk noodles without flavouring and just get some Won Ton soup powder or Chinese Chicken soup powder (or Beef), it's the same kinda flavouring you get in those packets anyway.

      @RoastLambShanks@RoastLambShanks6 ай бұрын
    • @@RoastLambShanks I am over the moon delighted that you took the time to explain all that. Thank you! I’m learning from you. You are doing a good thing. Keep it up.

      @jacobaccurso@jacobaccurso6 ай бұрын
    • And that god has a name, Mexicans. Chili Macha is ancient and used nuts, chilis, toasted chilis, peanuts, all spice, Mexican onion, pumpkin seeds and a toasted Tlaxcalli (tortilla) for flavor and texture. It was brought into Asia (crazy right) through the rail workers that were escaping Yt American prosecution and brought this back home from Mexico. Oil was introduced in the 16th century and used in variants of Salsa Macha and garlic became a staple when introduced with the oil.

      @TuWear@TuWear4 ай бұрын
    • Does it taste like the stuff you get at the Pho places? I have been trying to find it and I can't, no matter how hard I try!

      @SUGAs_Shadow85@SUGAs_Shadow854 ай бұрын
  • I've already used this chili oil for a few other dishes with excellent results, use it for a cucumber salad by combining, soy sauce, rice vinegar, chili oil, sesame oil, sugar, and minced garlic, HAPPY COOKING!!

    @thatdudecancook@thatdudecancook11 ай бұрын
    • I just tried the Fly by Jing trio on plain ramen, I thought it was good, but I think I have a simple ramen like this that takes it. Embasa pickled jalepenos in the can are the secret. Add the beef packet to cooked ramen that has 92% of the water drained. Mix in 2 tbsp of jalepenos (diced) and a tbsp of juice from the embasa's. Stir and enjoy.

      @mikeyo1O1@mikeyo1O111 ай бұрын
    • my local shaws, stop n shop etc have not had Huy Fong Chili Garlic Sauce.... I think friday i need to go all in, make a oil, the chili garlic sauce.. maybe a pesto.. a compound butter.. just make food bombs for the fridge thanks for the content!!

      @operatoncreation6396@operatoncreation639611 ай бұрын
    • Where is the video on that?!

      @excelself@excelself11 ай бұрын
    • The longer version of chilli oil u made will beat good steak marinate try it out absolutely spicy and tasty

      @God_emperor_Doom@God_emperor_Doom11 ай бұрын
    • My favorite way to eat cucumber. I always add a bit of gochujang since the first recipe I found was a Korean style one. Gonna sub out the store bought chili oil for this homemade one since it's packing all the essentials.

      @Yenrei@Yenrei11 ай бұрын
  • For those of you wondering what "chili flakes" are in an American grocery store, looked for crushed red pepper- same stuff on the table at a lot of pizza joints.

    @industrialcranetech9392@industrialcranetech93924 ай бұрын
    • Thank you!!!

      @candyluna2929@candyluna29293 ай бұрын
    • But if you get the chili from China you will realize western red pepper flakes are inferior. Different flavor.

      @heronnavarro6502@heronnavarro65022 ай бұрын
    • ​@@heronnavarro6502 Oh for sure. But sometimes you just have to use what is immediately available to you.

      @imowgrass@imowgrass2 ай бұрын
    • @@heronnavarro6502very true!!

      @jeanblaaa@jeanblaaa26 күн бұрын
    • @@heronnavarro6502most of our food is imported from China so...

      @D00M719@D00M71922 күн бұрын
  • Pro tip: if you double the portion it will perfectly fill a full pack of 4oz mason jars that you can buy by the dozen from your local grocery store. Just did this and they turned out great for gifts for family and friends.

    @bretgilbert4300@bretgilbert43004 ай бұрын
  • Tips from an actual chinese person/home chef: - Flavour your neutral oil or rendered animal fat slowly at low heat with a mirepoix mix (sub/add ginger, green onion, cilantro) including green onion before pouring - Missing a lot of chinese spices such as bay leaves, tsaoko, cloves, amomum cardamom… - Different sources of dry chillies and szechuan peppercorns (green and red) will have different flavours/numbing effect. A blend of at least three different chillies is typically used, not just one. - Don’t add soy sauce or vinegar here, keeping the oil “clean” will help it last longer - Pour the oil three separate times at controlled temps to preserve colour, flavour, and fragrance (One method is to pour 1/3 of the oil at 240C for fragrance and wait until the bubbles settle; 1/3 of the oil at 150C for spice; last 1/3 of the oil at 110C for colour)

    @violetove5757@violetove575711 ай бұрын
    • yoooo dude. what you doing here spreading gospel in the comments

      @shimomiaizo@shimomiaizo11 ай бұрын
    • @@shimomiaizo ayeee, the people deserve to know _the truth_

      @violetove5757@violetove575711 ай бұрын
    • the last step *chef kiss*

      @Fulikia@Fulikia11 ай бұрын
    • @@kayyoung7388 ramen is a traditionally chinese dish from the word 拉面, even nowadays many michelin star ramen shops in japan call themselves 中華そば屋 as in “chinese noodle house”. Chili oil 辣油 ラー油is chinese in origin; Japanese version would be a fresh or powdered shichimi 七味 for spice.

      @violetove5757@violetove575711 ай бұрын
    • @Candy Baby 50 has a low smoke point thus burns easier

      @Petrcech201@Petrcech20111 ай бұрын
  • Could you do a video about different oil types and when to use them. Pros and cons of each.

    @TheKnowledgeAge@TheKnowledgeAge11 ай бұрын
    • great idea!

      @thatdudecancook@thatdudecancook11 ай бұрын
    • That's an excellent idea.

      @dickgrayson4325@dickgrayson432511 ай бұрын
    • @@thatdudecancook As a European, "vegetable oil" always confuses me as there's no such thing on our shelves. Typical oil types are Sunflower, Rapeseed, Peanut and of course Olive. Nary any Avocado oil. If you could take us into consideration in such a video that would be great!

      @cookiedoughdynamo2747@cookiedoughdynamo274711 ай бұрын
    • @@cookiedoughdynamo2747 Literally all those oil types are made from plants that also are used as vegetables. Rapeseed? A type of cabbage. Olive? Olives are commonly served as salad ingredients and pizza toppings. Of course they are fruits but so are several other vegetables like peppers and tomatoes. Peanuts? A legume. Legumes are considered vegetables in many (but not all) European languages and French even refers to vegetables in general with the word 'legumes'. Sunflowers aren't commonly regarded as vegetables but they absolutely are a vegetable, as the entire plant is edible and the greens can be used in salads. Avocados are a slightly different cup of tea but again they could be used as a vegetable. They're mostly used as a source of fat or even as a dairy substitute and are also not vegetables in the botanical sense of the word but again, a good case can still be made for grouping them in the vegetable category.

      @classicallpvault8251@classicallpvault825111 ай бұрын
    • Dont use seed oil. Just use avocado and olive oils. Heavily refined oils are carcinogenic.

      @mr.zardoz3344@mr.zardoz334411 ай бұрын
  • i love that “it doesn’t need go be perfect. do your best, that’s all you need to do” so sweet…💜😽

    @empresscarrie6230@empresscarrie62303 ай бұрын
  • so i've made this several times now and here's my tips! 1) put the toasted anise, cinnamon, cloves and peppercorns in a tea bobber, that way you can still infuse the oil without having crunchy bits to bite on later. 2) avocado oil is pricier than veg oil but imo tastes better in this. it also solidifies more when kept in the fridge; makes it easy to spoon out a chunk of oil. 3) even in the quick version chinkiang (black) vinegar is a must.

    @birchwwolf@birchwwolf7 ай бұрын
    • I also don't like the inedible spices lurking in the jar , especially when serving it to guests . No one expects to have to carefully avoid biting down on twigs from a table condiment .

      @davidgood840@davidgood8406 ай бұрын
    • Hell yeah, this was the comment I was looking for! Question though: Do you think grinding down the star anise, cinnamon, cloves and peppercorns to keep in the jar would be okay? Or is the tea bobber while making this enough to flavor it? I'm still a novice when it comes to cooking (or whatever this is called.)

      @dractneogg@dractneogg5 ай бұрын
    • why is the vinegar a must? For taste or for conservation?

      @TubeFreak44@TubeFreak445 ай бұрын
    • @@TubeFreak44 Both! Black vinegar is really key to making the flavours sing imo

      @birchwwolf@birchwwolf5 ай бұрын
    • People can mostly make it with Five Aroma/"Five spice powder"

      @EdwardsComment@EdwardsComment3 ай бұрын
  • Quick tip for pepper flakes: If you dont have an asian store near you for the pepper flakes, look in the mexican section of your grocery store and look for Japones(Japanese) Chili arbol. Theyre a great substitute to use.

    @koolburn5218@koolburn52188 ай бұрын
  • For my seniors who can't take a lot of heat anymore, I use mild Mexican dried chilis with the gochogaru. They have inproved their eating habits by using this oil. It has big flavor even without the heat.

    @madelinehall8944@madelinehall894411 ай бұрын
    • thank you for the tip

      @burlastribe@burlastribe10 ай бұрын
    • By Mexican hope you at least mention what kind. I'd say guagillo, there's lots of different "Mexican fried chilis" and some can very well feel like they are hot hot but it's just because it's dried.

      @CremeeCactus@CremeeCactus10 ай бұрын
    • @@CremeeCactusShe said mild, that was enough for anyone with a brain. Stop the pretentious pestering. Go do something productive

      @Keralasha444@Keralasha4449 ай бұрын
    • I'm going to try that. Thanks for the tip.

      @GplusGains@GplusGains9 ай бұрын
    • @@Keralasha444 dont get triggered damn, go do something productive instead

      @angelaa7445@angelaa74458 ай бұрын
  • I made this chili oil a few weeks ago, though I didn't follow the recipe exactly (but that's what cooking is all about). I used peanut oil and my own homegrown chili peppers mostly cayenne and thai chilies, some habaneros, tabasco and whatever else I had left from last years harvest. Incredibly tasty. It got a nice heat, really the perfect intensity for my taste, which doesn't linger too long or becomes overpowering. And the flavor is so rich and intense. When I made it I was afraid that I would take months to finish that one jar, but I might have to make another batch rather soon. Me and my brother just put it on about everything. Rice, noodles, eggs, pizza, meat, bread. It turns any ordinary bland freezer meal into a symphony of flavor. Especially when you also put some of the fried onions and garlic on your meal.

    @user-vr7df9hv2v@user-vr7df9hv2v4 ай бұрын
  • There KZhead.... i watched it, are you happy now??

    @ROTORHEADPR@ROTORHEADPR8 ай бұрын
    • Exactly.

      @aarondavis156@aarondavis15615 күн бұрын
    • Fr

      @Electrostatic_Fusion@Electrostatic_Fusion9 күн бұрын
    • Now you will watch again!!

      @CornpopBadDude@CornpopBadDude5 күн бұрын
  • You can even add some peanuts, sunflower seeds, yellow beans for flavor. Pan fry them to bring out its aroma. Dont over crush them :) also white vinegar is usually a way to make your chili visually red.

    @mune014@mune01411 ай бұрын
    • yuuuuuus peanuts let's go babeeeeeeeeeeeeee

      @shimomiaizo@shimomiaizo11 ай бұрын
  • Just a way to not waste the flavor pack use it as a base for the quick chili oil. It's really good.

    @PopularNobody@PopularNobody11 ай бұрын
    • Or use it as a quick soup base

      @thedrunkmarxist@thedrunkmarxist11 ай бұрын
    • Or use it in some other dish, like fried rice. lol I do that all the time.

      @noelic6744@noelic674411 ай бұрын
    • Dude I love ramen. It's so easy to make and eat quickly. Just add your favorite toppings like meat of your choice, veggies, seasonings..

      @LaoSoftware@LaoSoftware11 ай бұрын
    • I think the point is that the soup packets aren’t really good for you at all, this is a healthy and more delicious alternatives

      @micho3444@micho344411 ай бұрын
    • ​@@micho3444 the packs are fine. It's just msg and granulates lol

      @antonioyeats2149@antonioyeats214911 ай бұрын
  • I just broke a jar last night tryna do this. My wife was big mad.

    @osilencerl3751@osilencerl37516 ай бұрын
    • Try doing it with a steel bowl bro 😅

      @illy_k6468@illy_k6468Ай бұрын
    • yikes, hopefully you didnt get burned. also huge YIKE on cleaning that up

      @lemonzest8650@lemonzest8650Ай бұрын
  • I just made the long version today. To be honest, I was a little skeptical about how it would turn out. I'm not big on anise and cinnamon stick profiles. But i followed the recipe and.....Holy crap this is so good, yall.

    @pgbrown12084@pgbrown120847 ай бұрын
    • Same here with the profile, so I'm glad I read your comment.

      @kimchiman1000@kimchiman10003 ай бұрын
  • Just one thing: DONT put green onion IN the jar, put them in the POT to make the hot onion oil instead! The extra water in the green onion will shorten the storage life

    @user-zk9nd4fz2h@user-zk9nd4fz2h10 ай бұрын
    • and you could add some raw chopped green onion or chopped onion (or both) to your noodle when you serving it

      @user-zk9nd4fz2h@user-zk9nd4fz2h10 ай бұрын
    • good idea

      @daddy-noks@daddy-noks5 ай бұрын
    • That’s a really good idea. Essentially what you’re saying is to make a garlic aroma oil before pouring the oil over the seasonings and stuff, that’s really smart, I can’t believe I never thought of that

      @brieflynoted1@brieflynoted15 ай бұрын
    • If I understand correctly good Sir, at the same time you cook the shallots ? or to fry them on their own after the shallots & garlic

      @suivezlemir@suivezlemir5 ай бұрын
    • same time, just don't put raw material in to the jar .@@suivezlemir

      @user-zk9nd4fz2h@user-zk9nd4fz2h5 ай бұрын
  • Love that you packed this video with prep tips and not just the recipe! It's so helpful and encouraging! :)

    @janeeneebaneenee@janeeneebaneenee11 ай бұрын
    • dude's lying

      @sammmy4495@sammmy449511 ай бұрын
    • Nice to know!

      @thatdudecancook@thatdudecancook11 ай бұрын
    • ​@thatdudecancook 6u.m

      @marianessapepito3697@marianessapepito369710 ай бұрын
    • Wanted to make sure it was over 10 minutes to make good KZhead money for it.

      @jamesmcluvlee@jamesmcluvlee10 ай бұрын
  • Just made this stuff today, and it was AMAZING. There are a few differences with mine: -I used rice vinegar instead of Chinese black vinegar, mainly because it was all I had on hand. -I also used dried Arbol chilis instead of the Chinese ones on this one. It was still really good, but MAN was it spicy! Definitely going to use it sparingly on my noodles, but it's so good.

    @unforgivencaleb528@unforgivencaleb5288 ай бұрын
    • Arbols are hot.

      @danm8004@danm80047 ай бұрын
    • Chinese black vinegar wan be replaced with balsamic vinegar, it's very close :>

      @marcbuisson2463@marcbuisson24637 ай бұрын
    • @@danm8004 Luckily, I like it hot. I will try Chinese chilis next time, so I can use it a little more generously.

      @unforgivencaleb528@unforgivencaleb5287 ай бұрын
    • Same but I only had a little so I added some ancho Chile as well lol its almost gone so we'll definitely be making more

      @jeffame7@jeffame76 ай бұрын
    • @@unforgivencaleb528 don't be a pussy, anything below Naga doesn't count.

      @danm8004@danm80046 ай бұрын
  • Loved this. I made the quick version with soy sauce and lime juice and added some slow cooker pot roast I made earlier in the week, mixing the oil with the warmed meat while it was cooling before putting the meat/oil mixture over instant ramen noodles. Made the meat somehow even more tender.

    @TheSLATEcleaner@TheSLATEcleaner11 ай бұрын
    • This is basically like a birria, try putting that mix in soft corn tacos and then frying it in a pan till it's golden brown (I like to put cheese in the pan first so the outside of my taco's get cheese crispy!) and eat dipping in some of the slow-cooker pot roast sauce :)

      @GreyDancer42@GreyDancer4211 ай бұрын
    • ​@@GreyDancer42 Chili Oil Birria tacos sounds like an angel from heaven.

      @Lowlyking2001@Lowlyking200111 ай бұрын
    • I want you to know this inspired me to try a chili oil pot roast over rice. I'm still trying to think of how to do it. I'm thinking of using a bit of water, sesame oil, and the chili oil and just letting it cook until it practically melts.

      @Lowlyking2001@Lowlyking200111 ай бұрын
  • @ThatDudeCanCook Pro tip I got from a chinese chef in south africa. Slightly dampen your dry ingredients with some soy sauce. Then when adding the oil, add about 15% 1st and mix. this will temper the dry ingredients, then 10 seconds later, add the rest. This prevents super hot oil from destroying flavour compounds and get maximum extraction into the oil. I have not done this yet. Waiting to get my hands on Xiao mi la peppers. (Chinese version of Birds Eye)

    @CraftyZA@CraftyZA11 ай бұрын
    • I think I did this by accident. At first I thought I ruined the recipe because I added the vinegar and soy sauce about ten minutes before I threw in the oil. The result was that the chili flakes were wet at the bottom. After the oil went in it didn't sizzle much. Eventually I put the lid on the jar and shook everything up while it was hot. I think I'm going to be ok judging by your description.

      @SgtMantis@SgtMantis11 ай бұрын
    • @CraftyZA: Thank you!

      @violetviolet888@violetviolet8886 ай бұрын
  • I didnt know Bill Burr can cook.

    @Cristi3878@Cristi38788 ай бұрын
    • He looks nothing like Bill Burr, nor does he sound like him lol. Is it just because he has a shaved head?

      @hitthegoat@hitthegoat28 күн бұрын
  • bro i love your vibe. can’t believe you have millions of subs and i’ve never seen you till today!! can’t wait to try this one

    @raider_x@raider_x3 ай бұрын
  • We need this type of content👍 Simple realistic things people eat. i’m not having Wagyu anytime soon lol.

    @xeropunt5749@xeropunt574911 ай бұрын
    • That is something you should tell Nick DiGiovanni lol

      @joeyGalileoHotto@joeyGalileoHotto11 ай бұрын
    • @@joeyGalileoHotto na, no need to push back & troll, just praise what you like.

      @xeropunt5749@xeropunt574911 ай бұрын
    • You can say you're not having Wagyu while I say when will I ever experience Wagyu once in my entire life.

      @topcraft2844@topcraft284411 ай бұрын
    • We use American Wagyu in our Ramen. It's not real wagyu, but still highly marbled and good flavor. Also much cheaper. 😅

      @GoodBoyGoneDad@GoodBoyGoneDad11 ай бұрын
  • You can approximate the depth of flavor using the quick version and adding Chinese 5 spice powder. Add a little at a time at the end until you get to a flavor profile that you like. 5 Spice powder is also easy enough to make if you have a spice grinder.

    @jfitch25@jfitch2511 ай бұрын
  • I made Chilli oil with Tai chillies, Garlic, Pnion, and Nato... the fermented beans added so much flavor 💙

    @danielpedigo72@danielpedigo728 ай бұрын
  • Love your energy - and these looks well worth a try in my kitchen. Thanks.

    @SoberOKMoments@SoberOKMoments5 ай бұрын
  • My wife and I love this oil with dumplings. The two extra things I add is a little bit of oyster sauce and sesame oil, it gives it a nice asian boost.

    @irodmann@irodmann11 ай бұрын
    • Roughly how much oyster sauce did you add? Thinking along the same lines for my attempt.

      @robertcaya8888@robertcaya888811 ай бұрын
    • @@robertcaya8888 you don’t need much a teaspoon would do enhance the flavor

      @hazard1319@hazard131911 ай бұрын
    • I mean, all you have to do is get 20 kills for an AC-130.

      @Sercer25@Sercer2511 ай бұрын
  • I could imagine the smells in the kitchen as you made this homemade chili oil! I definitely want to make this, I’ve always bought mine , but to make this has to be so much better ! Thank you !

    @pattykochenower4222@pattykochenower422210 ай бұрын
  • Thank you I’m currently binge watching your videos and I have been looking for this recipe and so thank you so much ❤.

    @bettydamnboop3030@bettydamnboop30307 ай бұрын
  • I have made regular chili oil before with just chilies, Szechuan peppercorns, garlic and a little shallots, it was good, but the recommendations he has in this video are a game changer, do the black vinegar, do the green onion, it adds SO MUCH MORE FLAVOR

    @alexsullo9855@alexsullo98558 ай бұрын
    • Good to know! 👍

      @lulumoon6942@lulumoon69428 ай бұрын
  • The ingredients list isn't that bad and I was able to make the long version in almost the same time as this video. This recipe is awesome for making adjustments and tweeking to your liking or what you have on hand. I added some lemongrass to mine as well as a couple of packets of dehydrated lemon for brightness. 1st time watching his videos, that dude can definitely cook.

    @R8RsYF@R8RsYF10 ай бұрын
    • Oooh, thanks for the suggestions! I liked it well enough, but mine did feel like it lacked some brightness. I made some Thai larb last night and put a little of this on there, but I think I'll add some lime juice to the mix and see how it goes.

      @KariIzumi1@KariIzumi110 ай бұрын
    • Lemongrass is such a great idea!!

      @cashaw4848@cashaw48485 ай бұрын
    • There's a Vietnamese version that does use lemongrass in the chili oil.

      @doodahgurlie@doodahgurlie5 ай бұрын
  • I saw this video for the first time about a week ago and couldn't get it off my mind because it looked so good. I finally made some yesterday, I would say it was between the ultimate version and the basic version. I feel like I substituted or omitted over half the ingredients in the recipe, and it still is SO GOOD. I'm obsessed.

    @jennarodriguez9858@jennarodriguez985810 ай бұрын
  • OMG...that looks so delicious!! I have the ingredients on hand to make the simple oil, and I think I might do that right now!! Rarely does a video make my mouth water, but this one did it. 😋

    @Terri_MacKay@Terri_MacKay2 ай бұрын
  • I just made this with some ramen & medium rare seared boneless tenderloin 🤯👍🤤 ABSOLUTELY HEAVENLY!!!! Thank you for the recipe!

    @bprolifik@bprolifik8 ай бұрын
    • When did you ever see a bone in a tenderloin? 😅

      @nagelfar8715@nagelfar87155 ай бұрын
  • The Chinese black vinegar Szechuan chili oil combo is amazing on most noodles and dumplings 10/10

    @waderich9904@waderich990411 ай бұрын
  • Yes I appreciate having both the long and short version. Now I can start making a few batches!

    @KudoYoung@KudoYoung11 ай бұрын
  • I absolutely love the method you use to cooking your chili oil and I've watched almost every single one yours is absolutely the best I have learned so much from watching you and I love my Rosemary salt as well as my whole family does now thank you so much 😋😋😋

    @valenguajardo6625@valenguajardo662513 күн бұрын
  • Thank you for validating me. Cut both ends of garlic, and v-cut the onion/shallot. These I self taught by spending years of doing/trying.

    @capn3ll176@capn3ll1763 ай бұрын
  • I really gotta commend you for this video...by providing the complex chili oil first, then showing the simple, quick chili oil, you gave me an outline to work off of and I can raid my pantry for any of the other items I have without worrying too much about the ones that I do not (and I have quite a few of those ingredients, like the whole spices that you normally find in a pho.

    @reeferfranklin@reeferfranklin10 ай бұрын
  • Thanks for sharing this recipe! I can't wait to try it out.

    @MaxwellBenson80@MaxwellBenson805 ай бұрын
  • Hello from Florida . I know this video was showed 5 months ago, but I just appreciate and love the authencity of your cooking. Thank you 😀👍

    @katherinekorey2684@katherinekorey26846 ай бұрын
  • To avoid scalding and burning your chilli peppers and sesame seeds, if you add in some cold avocado oil first, stir up to make a paste almost, then the hot oil when it hits the jar doesn’t burn the peppers. Remove as many seeds as possible from the chilli peppers first before crushing…it’s less tongue burning heat and more deep, smoky heat and then the the other flavours aren’t being drowned out. Also, adding 1-2tbls of sugar to the chilies in the jar is a nice balance to the hot oil. Also, add in t -2tsp of sesame oil when the oil cools down just slightly. Different touches to the same oil. I make a big jar of this every couple months , use it on everything from cheese n crackers, to noodles, salads, eggs, even in my Asian and Mexican marinades. It’s sooo versatile ❤

    @tonysopranosduck416@tonysopranosduck41610 ай бұрын
    • nice tips.

      @redapple360@redapple3604 ай бұрын
    • Solid tips for oiling. I thought the oil needed to be (boiling) hot when added to the jar, to make sure you toast/cook the chilies? Ive definitely seen recipes where you add 'boiling' oil to the mixture, I need to try and and find out. Also, will have to make 2 jars now (with seeds and without) to find out if this makes a pleasant difference. Good post!

      @alexispellegrini5736@alexispellegrini57363 ай бұрын
    • @@alexispellegrini5736. I learned from a retired Chinese chef on KZhead that said adding boiling oil to raw chilies and sesame without tempering the spices first just scalded the chilies and sesame. His recipe is far more refined and I’ve tried the Instagram version like this one posted here and see what the Chinese chef was talking about. But for sure try different versions! I do a version without leaving cinnamon in as long because it can really take over and I find the cinnamon ends up as the final note when I’d rather have the other flavours finish. Also, search an Asian market for chili’s or chili flakes because they’re smokier than American chili’s. Have fun!!

      @tonysopranosduck416@tonysopranosduck4163 ай бұрын
  • ❤Chili sauce is my favorite dish when eating mixed noodles. Thank you for your very clear instructions

    @Raymondfood@Raymondfood2 ай бұрын
  • I did quick version with fresh chillis and cinnamon powder and still so good and full of flavor!

    @czajnis1970@czajnis1970Ай бұрын
  • The 5 ingredient oil + MSG is something I was introducted to by a friend many years ago and I swear by it as the proper topper for any savory snack.

    @stevemanart@stevemanart11 ай бұрын
    • Just use lao gan ma bro

      @LeGoatJames623likeImLebron@LeGoatJames623likeImLebron11 ай бұрын
    • Recipe: buy lau gan ma😂

      @LeGoatJames623likeImLebron@LeGoatJames623likeImLebron11 ай бұрын
    • @@LeGoatJames623likeImLebron lauganma deez nuts

      @stevemanart@stevemanart11 ай бұрын
  • Found this right before doing a big meal prep. It came in clutch and is awesome.

    @joshuachase1501@joshuachase150111 ай бұрын
  • 2:47 the Chinese/ Sichuan dried chili is indeed basically the árbol chili. I’ve bought both and tried them side by side and can’t tell the difference much if at all. I think they were the same chili pepper not long ago and after century or two of being grown in different areas, they slightly changed.

    @user-wi8lb3nb7d@user-wi8lb3nb7d5 ай бұрын
  • Okay I’m glad I stumbled across this been wanting to know how to make this especially for other dishes and not just ramen

    @soltySol@soltySol6 ай бұрын
  • Love, love, love your videos!!! Such intense learning with laughs. Can’t wait to try this recipe!

    @nance3675@nance367510 ай бұрын
  • Honestly fresh sauce on ramen honestly sounds really good. I’m curious if you’ll do other versions of this type of sauce oil. I personally love teriyaki ramen and would be very interested in being able to make my own.

    @wolfiepyxiestudios1408@wolfiepyxiestudios14089 ай бұрын
  • Made this yesterday and it is truly amazing! Never tasted anything quite like it. Thanks for the vid!

    @Injrocksyt@Injrocksyt8 ай бұрын
  • Been a subscriber for years! Finally decided to make something from the channel and glad I stumbled upon this. Delicious!!! So much more depth of flavor compared to the standard chili oil at Asian restaurants. One change I would make is to put the cloves in a spice bag or just turn them into a powder after toasting them. They are very hard and are a pain when you bite into one. Thanks sonny!

    @Vubbiesss@Vubbiesss2 ай бұрын
  • There is a technique Chinese chefs use, I see them on Livestream doing it. For the fast method instead of dumping all the oil in at once, add the oil slowly part by part to the dry ingredients. This process is known as 'blooming' and is how traditional Sichuan chilli oil is made. The key to blooming technique is to add as little oil at a time as possible. Leading to the most intense flavour in the quickest time.

    @BOMEISTER2000@BOMEISTER200011 ай бұрын
  • I'm on keto and I can totally see using this with some sautéed bok choy or even with my favorite veg, sautéed summer squash.

    @jaswats9645@jaswats964511 ай бұрын
  • My life will never be the same. My mind is blown. I made the long recipe exactly as instructed, with all the same ingredients (a little challenge to track down everything). Thus begins a new chapter of my life. 🎉

    @andyblakely7013@andyblakely70134 ай бұрын
  • can't wait to try out this recipe! thank you!

    @capitalcityjunkhaulers@capitalcityjunkhaulers8 ай бұрын
  • Sonny...you rock my friend. I started following you several years ago and it has been so fun to watch your channel grow. Thank you for making cooking fun!

    @thecollegedean@thecollegedean11 ай бұрын
  • Freaking fantastic recipe. Just finished a serving (long version). Spicy, sooooo flavorful, and so good straight off the stove. Can't wait until it "ages" a few days... Only suggestion: sachet the cloves, anise, and cinnamon stick post toasting. Love the flavor they add to the mix, but hitting a full clove while eating tends to blast away any other flavors.

    @amishgonebad@amishgonebad10 ай бұрын
    • Yea considering taking out the cinnamon after cooled jic it adds funky wood flavor.

      @kinremnant4616@kinremnant461610 ай бұрын
    • thanks for coming back to tell us :)

      @DieselDaWeezel@DieselDaWeezel8 ай бұрын
  • First time seeing one of your videos. Super chill and cool demeanor man. Great vid

    @dustinharshbarger@dustinharshbarger4 ай бұрын
  • Thank you for the written recipe. God bless you Maranatha

    @222mmax@222mmax17 күн бұрын
  • Momofuku is the one chili oil/crisp I'm obsessed with atm I put it on just about everything I eat, will be adding this to my try list for the future. 🙂

    @Trippy_Space_Bunny@Trippy_Space_Bunny11 ай бұрын
    • I am a momofuku obsessed individual as well on all things Asian or rice alone. I made this yesterday, it Is very good but not comparable to Mmfk. I think I this will be a great multi purpose finishing oil for me for general cooking. I imagine on veggies and potatoes , most meats as well.

      @lisasmith8170@lisasmith817011 ай бұрын
  • Making this, this afternoon. I don't have Chinese chilli flakes, but I just finished oven drying my own chillis from my garden.

    @Eckythump@Eckythump11 ай бұрын
  • Making your own chili oil is so easy and so good! I can eat this chili oil alone! My point is that it's incredibly flavorful, but not spicy. In other words, it will not blow the top of your head off, but it will blow your mind. I've used this chili oil over soft and hard cheeses at room temp and warmed, and served as an appetizer. I use it as a condiment on my air-fried chicken wings or legs. It has transformed my Thanksgiving turkey table. For many of my guests, it has replaced gravy. I make batches of it as Christmas gifts. I watch a lot of YT cooking videos. I can tell you that you need to make this. It will make your life so much better.

    @barbaramanning8299@barbaramanning82995 ай бұрын
    • what chilis do you use, that it isn't too spicy?

      @Elizabeth-cg9xn@Elizabeth-cg9xn4 ай бұрын
  • Im obsessed with the KOKA STIR FRY noodles can you make a sause to replace the packets so i can jar it please, love the alternative way for instant noodles btw

    @carl1908@carl19085 ай бұрын
  • I have to thank you for this. I love ramen, but I'm trying to get away from all the salt, so I made this the other day. I didn't have nothing but cinnamon powder for the beginning spices, but had all the rest of the ingredients. I tried a test bowl afterwards, and it was very good! I let the oil sit for another day or so, and MANNNNNNN, all those flavors create a very diverse and complex flavor! Then it got even better when I added a little bit of Kikkoman! Good stuff brother, I'll definitely keep tuned for more stuff!

    @PoughKing@PoughKing10 ай бұрын
    • Same here. Trying to cut back on the salt so i hope this Will save my life 😂

      @jimmyl4678@jimmyl46789 ай бұрын
  • I really enjoy your efficient tutorial without a lot of extras. Everything you say is important and you are a great teacher. Thanks for a nice video and something different than the chili crisp I currently make

    @knightsofneeech@knightsofneeech11 ай бұрын
    • search for "chinese red oil recipe" for far better recipes. This one is backward.

      @bioxid@bioxid11 ай бұрын
    • ​@bioxid yeah but its also cheap which the others arent and require chinese spices and stuff youd have to order online or from an Asian grocery which some of us dont want to go out of our way for

      @LotteLattes@LotteLattes10 ай бұрын
    • @@LotteLattes there are no expensive spices in these recipe, and the "hardest" to find is black cardamon. Worth something like 2€ for a nice pack. Anyway, his recipe is broken because it is litterally backward. And borderline dangerous because he tells people to pour boiling oil on a water based liquid.

      @bioxid@bioxid10 ай бұрын
  • The fact that the comment section is overwhelmingly full of people who tried this and loved it made me subscribe and I'm going to try it.

    @flowertrue@flowertrue8 ай бұрын
  • I just made this recipe and it is incredible! The only difference was that I ground the spices (cinnamon stick, star anise, cloves, and sichuan pepper corn). In that regard im a bit sad im not sure what the difference between grinding them vs leaving them whole. Any input is appreciated. Thanks!

    @bevo1730@bevo17307 ай бұрын
  • Great video! I love seeing people enjoying the fruits of their labor like this. I love Ramen, but way too many carbs for me. That chili oil though, I think it needs to go on some chicken and vegetables. Thank you for making this look easy enough for even me to make. 😎

    @stephenschroeder6567@stephenschroeder656711 ай бұрын
  • Love the easy step by step instructions, I definitely need it 😅😅

    @castironkev@castironkev11 ай бұрын
  • Same comment from me as everyone else, made this and loved it. I'll make it again, but add more shallots/onions, they're my favourite bit.

    @davidward-webster9238@davidward-webster92388 ай бұрын
  • Simply divine! Thank you for this recipe! Greetings from Germany

    @Luna1967100@Luna19671003 ай бұрын
  • Omg, I just made this and this is literally the greatest thing I’ve ever put in mouth. Thank you for being such an amazing chef and gracing us with this recipe 🙏🏽🙏🏽

    @terrencebollard629@terrencebollard62911 ай бұрын
    • Which one did you do and how long it took?

      @ROBBOBBYJUNIOR@ROBBOBBYJUNIOR11 ай бұрын
    • But it’s not his original recipe, he just copied the recipe from Chinese chefs.

      @julioduan7130@julioduan713010 ай бұрын
    • @@julioduan7130 and??? What a sad person you are

      @GangstarComputerGod@GangstarComputerGod10 ай бұрын
    • ​@@julioduan7130literally every recipe is a copy or a modification of something that someone's already done. Welcome to cooking pal!

      @DerekMorganFBIHottie@DerekMorganFBIHottie10 ай бұрын
    • ​@@DerekMorganFBIHottieexactly, nothing new Under the sun.

      @NicCageForPresident2024@NicCageForPresident20248 ай бұрын
  • 1) You may think msg is optional. I used to think so too. It is optional if you hate taste. 2) Start the garlic with cool oil and heat them up until toasted. Make sure not to burn the garlic. 3) Consider adding fermented black beans

    @apefu@apefu11 ай бұрын
    • MSG is a crutch. If you need it for taste, you can't cook delicious food.

      @BloodwyrmWildheart@BloodwyrmWildheart11 ай бұрын
    • @@BloodwyrmWildheart The first suggestion was for you then

      @MaximillianRobesphere@MaximillianRobesphere11 ай бұрын
    • I've got nothing against MSG, but plenty of things are very high % glutamic acid salts, so you don't need to add it in that form. Soy sauce itself is already a couple percent MSG. You can get it from a variety of sources. What is hilarious is how many people swear off MSG, while using ingredients which naturally have high levels of MSG

      @sophiophile@sophiophile11 ай бұрын
    • @@sophiophile Agreed!

      @MaximillianRobesphere@MaximillianRobesphere11 ай бұрын
    • For many palates MSG can partially replace sodium chloride. This may satisfy doctor's orders. Also glutimate taste can be enhanced, so you require less. Here's how: Add a trace amount of disodium inosinate and disodium guanylate (E627 and E631, respectively; or combined: "I+G"). Aim for 1/20th those combined, to 1 part MSG. Or use them to accentuate the natural glutimate of your ingredients.

      @pong9000@pong900010 ай бұрын
  • HOLY CRAP this stuff is insane! It was a chore to get all the ingredients. I couldnt get black vinegar anywhere but you can subsitute with balsamic vinegar if you have the same problem. Im so glad i made this. It is sooooo tasty!

    @buuuuuuuuuuuuuu@buuuuuuuuuuuuuu3 ай бұрын
  • I like how this teaches you how to make chilli oil, and then how to make the quick 5min version which honestly is really simple, and still has an add for a chilli oil, because they know even with all that info, many of us are still too lazy to do it ourselves.

    @holohulolo@holohulolo4 ай бұрын
  • Wow it looks really good! Thanks for mentioning about peanut oil. 😳 I'm allergic and I never thought to ask when I've had it in the past.

    @bdavis7801@bdavis780111 ай бұрын
  • That looks really good I’ve always wanted to make chili oil since so many chefs make delicious looking food with it, now I can make my own :)

    @TheZohan907@TheZohan90711 ай бұрын
  • That's fantastic to hear! I'm so glad you had a positive experience with the recipe. That unique and enticing aroma can really transform the cooking experience, and it's wonderful that it put you in such a great mood. Discovering a recipe that not only excites your taste buds but also sparks creativity for future culinary adventures is truly special. If you ever feel like sharing the recipe or any variations you come up with, I'd love to hear about them. Here's to more delightful cooking moments and the joy they bring! Cheers!

    @tm-dietly-ck4qp@tm-dietly-ck4qp3 ай бұрын
  • You've become my new go-to for great recipes!

    @mikenihan9260@mikenihan92605 ай бұрын
  • I like taking leftover birria and putting that and the consomme in with cooked ramen. Good stuff

    @SentientPickle@SentientPickle8 ай бұрын
  • OMGOSH! This looks so delicious 😋 Can't wait to try this! LOVE-LOVE-LOVE your channel!

    @littlegui4823@littlegui482311 ай бұрын
  • Hi sonny, love your videos. If you like chili oil, try ginger scallion oil sauce. It's great on anything. Would love see a video on it, your viewers will love it

    @michelletong@michelletong11 ай бұрын
  • Just finished doing this. Did not used sesame seeds since my son is allergic and used alot less chilli flakes, the one from the pizzeria kind. Use white vinegar its all i had i could not find black vinegar and no msg i could not find any. Waiting for it to cool down and make some ramen to try. Will post update.

    @porfirioguzman8956@porfirioguzman89563 ай бұрын
  • I just made the 5 minute version and its my first time cooking non-indian asian food. I accidently let the oil smoke a tad but other than that it was really simple. Tysm

    @hannahthomas8850@hannahthomas88505 ай бұрын
  • The recipe is on point! I can already imagine that oil would be fantastic. It's on trend in Korea to put chili flake&scallion oil on ramen which brings up the spicyness and overall quality of instant ramen so I know it's good. Adding some more chinese spices to the oil would sounds awesome! I will try this recipe soon

    @user-ib2do8fe2n@user-ib2do8fe2n11 ай бұрын
  • Made this Friday, eating it now on udon noodles and grilled, seasoned chicken. This is INCREDIBLE! Go hard on the black vinegar. That stuff is amazing. Thank you for this!

    @enragedbutterfly@enragedbutterfly11 ай бұрын
    • Do you take out the big ingredients after it cools down?

      @LiamLaracuente-od9mz@LiamLaracuente-od9mz10 ай бұрын
    • @@LiamLaracuente-od9mz no but I would figure out a way to remove the cloves and anise. It sucked to bite down on those. Especially since anise is so disgusting by itself. But it adds a lot to this dish so I wouldn’t omit it.

      @enragedbutterfly@enragedbutterfly10 ай бұрын
    • @enragedbutterfly That’s my actual concern lol. I don’t want to bite into those things. One other question. Do you heat up the oil (once it’s been refrigerated) before putting it on the noodles or the hot noodles just takes care of that?

      @LiamLaracuente-od9mz@LiamLaracuente-od9mz9 ай бұрын
    • @@LiamLaracuente-od9mz I think once the noodles were almost done cooking I added the oil and finished off the cooking in the oil. The heat opens up the aromatics and I hope the noodles absorbed some of the oil, flavors and moisture from the green material that was left.

      @enragedbutterfly@enragedbutterfly9 ай бұрын
  • Love your chopping skills.. I could watch you chop all day !!!!

    @moussaka4738@moussaka47387 ай бұрын
  • We raise hot peppers and make crushed red peppers. Then we raise green n poblano peppers and make sweet crushed pepper! We actually dehydrate n then grind! We generally put up a gallon of each! Next year will depend on how many we eat and share during the year!

    @debragreen7272@debragreen72726 ай бұрын
  • first video I've seen of you and your enthusiasm is really contagious. the passion really comes through and it's super engaging! cheers :)

    @kazimiraz-zaxel5240@kazimiraz-zaxel524011 ай бұрын
  • I'm putting this on everything! It's fantastic on ramen, but I drizzled it over pizza last week, over homemade nachos last night. My fridge will never be without a jar of this going forward. game changer!

    @robertneubauer8075@robertneubauer80759 ай бұрын
  • This seriously my fav kind of food. i just came back from a holiday in Amsterdam. Near Centraal station they have a sichuan restaurant where i ordered cold sichuan chilli tofu noodles...it was the best thing ever. i had to have it for 2 days straight.

    @9catlover@9catlover7 ай бұрын
  • I just made the long recipe exactly as shown and DOOOOOODE that's a real good one!

    @georgneufeld7392@georgneufeld73927 ай бұрын
  • we had an amazing fridge attack for this but we made a mistake and it didn't get in the edit lol!! I attacked with my sandals....

    @thatdudecancook@thatdudecancook11 ай бұрын
    • That would have been awesome 😅 thanks Sonny I'm always trying to lvl my instant ramen game 💙🇨🇦

      @agingerbeard@agingerbeard11 ай бұрын
    • I was just going to ask about this.

      @koreyb@koreyb11 ай бұрын
    • Ugh. Please do something epic on the next video!

      @TheXV1CT0Rx@TheXV1CT0Rx11 ай бұрын
    • I believe in solidarity, I punched my stupid fridge

      @tushfinger@tushfinger11 ай бұрын
    • Well now there’s no way I can make this recipe.

      @ray7419@ray741911 ай бұрын
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