It reminds me of some of the shit I’ve made and when I’ve eaten the whole thing, I regret not making something better because I wasted all of that chewing action, stomach space and eventual bowel movement on mediocre cuisine.
One minute please, if you were in the same situation, with the destruction and famine that we are living every moment, tell me what you would have done 😭😭😭
Donation link[gofund.me/c32cff43]
Technique (even for a home cook) was lacking but it wasn't nearly as bad as the hotdog and velvetta gruel you’re usually reviewing. With a little practice and guidance he’ll be a decent home cook. 5/10.
If you look at the jump cuts later in the video, they cooked it for longer than it showed. Based on the lack of skill shown early on, I'd say they probably overcooked it.
Hey @chefreactions.bsky.social where did you get that video recipe, please?
Yeah... so he said lemon instead of lime, and instead of saying 'browned' shoulda' said seared. Personally, I could care less. But that recipe sounds yummy.
Please help my family in Gaza🍉💔, they go to bed hungry and need to buy food. A 25 kg bag of flour costs $700. make a vedio and share or Donate to buy them food before it's too late 😭(Link in bio)
C'est absolument répugnant. Et en plus c'est américain : les adultes américains tiennent les couteaux et fourchettes de la même manière que les enfants européens de moins de trois ans...
People can eat whatever they like. If you like backpacking, sure. I won’t nitpick how you’re doing everything wrong if you’re enjoying it. Not everyone is trying to be a pro. If it was edible they did it right IMO. Fork on the pan I can understand cringing over
Step 1: white the chicken in lukewarm pan
Step 2: stir cold cream into undercooked onions and chicken juice
Step 3: use easy bake oven temp to warm chicken in vomit sauce
Step 4: contract salmonella
It was simmering in the last couple of shots, so it probably did cook to a safe temp. Based on how the chicken looked a the end, I'm willing to bet it's actually overcooked.
I just realized the only salt in that entire dish is in the unspecified Cajun seasoning. The sauce might taste like tempura paint, but the chicken probably doesn't taste like anything.
I'm no chef but : garlic doesn't go first before onions, but only when onions have sweated. You don't put anything on the pan before it's heated up. You sear meat if you want to cook it in two different ways, you don't cut chicken like that.
And you don't serve chinese noodles with a knife and fork.
we do Maillard reaction cause that "brown" is the "BreadSmell" molecule, and it's something we react to genetically,when it goes more it becomes Carbonization and u instantly know is bad! so as humans we always chased that perfect spot!
Exactly. No tang, all funk.
And I'm not gatekeeping, but if you want cheese with your chicken sauce, don't desacrate good parmiggiano and use Philadelphia instead.
Also what's with the deep-fry bath AND butter at the start, and he still couldn't sear the meat or cook the onions right?
Ok, the recipe itself looks good, unfortunately the person doing the cooking hasn't got a clue as to what he is doing. The amount of food poisoning he must get, omg
Someone making an American version of children paprikas 🤣
I make mine without sourcream and use bone in chicken parts and it goes on top of nokedli! Ramen ?? Well if that's all u got!🤣
Love ramen. Grew up eating it and as an adult I’ve tried a ton of different types of ramen. If you don’t like it that’s ok. Not every food tastes good to everyone. For me ramen is an every once in a while food as it’s high in starch and carbs but when times get tough here in America ramen is cheap.
Oh don't get me wrong. I Love Korean Ramen. Mr Noodles? not so much. I buy the "real" thing and add to it.LOVE it.Even the good stuff with the extra little Packets is cheap.
But a dish like this should have Egg Noodles.. or even mashed potatoes.
I KNOW!! crazy isn't it? coming from a granddaughter of Polish/Ukrainian immigrants who loves "ethnic" food.. but there you are😆. not fancy whipped with cream Just boiled salt and pepper and the sauce is gravy..Don't knock it
with a ... ummm... Cajun boiled to dry chicken twist?
I NEVER use anything But thighs Bone In for recipes like this. Boiled chicken breasts are for stock and treats for my Lily(dog)
I also use bone-in, skin-on. Dark meat, and simmer the csirke with the onions, cool it with red wine, then add paprika and simmer covered til meat is soft.
I've cooked quinoa lots of times. And couscous wins, even if we're just talking about texture.
My favorite thing to do with quinoa is add it (cooked) to whole-grain bread. Makes a beautifully light loaf.
Plain couscous taste like sawdust as does plain quinoa. It’s all in the preparation. Might I suggest you cook your quinoa with chicken broth and throw in a little garlic in Italian seasoning.
How does everybody feel about a bed of creamy polenta?
Might I suggest you eat the salad two hours before and then have the small portion of the chicken, maybe on a plate of lentils protein, and fiber, win-win!
Trouble is , is that today any home chef can make better food at home than in your average restaurant.Why? Ingredients - raw materials cost of final decent restaurant price is approx 33%. Many chefs are poor ...no standards.
AND... stirring the butter and garlic in a non-stick pan with a metal fork? Do you just mind? Beside the freaking raw/non-browned chicken.... blech!!!!! What a weird combination of spices, fruit juice...and raw chicken... on toop of NOODLES. WEIRD. Did I say weird? Weird.
That chicken has a better credit score than me. I would like to suggest maybe a little bit of lemon some paprika or even little onion or garlic would add something.
"I'd eat the whole fucking thing cuz I hate myself"
That's what's frustrating. Those ingredients make it hard to entirely fuck up, and they don't make it inedible, just something that's at 5% of the potential for those ingredients. Also you'll get cancer from what the fork scraped off the nonstick.
Digressive PSA: maybe these have always existed outside my awareness, but in case they’re new - I saw Nutella biscuits for the first time today. (US) Sandwich cookies.
Comments
I otherwise like chickens (live ones) though
Yes, no way were those onion "caramelized"
Happy to found you here by accident.
Cheers.
Donation link[gofund.me/c32cff43]
No audio.
And gag.
We dropped chicken years ago.
Yeah... so he said lemon instead of lime, and instead of saying 'browned' shoulda' said seared. Personally, I could care less. But that recipe sounds yummy.
U B U!
Any Pet peeves?
Okay, I'll start, lol...watching "cooking videos" where the star's nails are sharper than the knife being wielded about.
Clicks & exposure?
(Bring your own barf bag.)
And the Barry Manilow cover song for this disaster is "Could it be tragic?"
I got salmonella from watching this video.
Starting to suspect the worst/repeat offenders on your channel are making their videos too long to fit on BlueSky…
Step 2: stir cold cream into undercooked onions and chicken juice
Step 3: use easy bake oven temp to warm chicken in vomit sauce
Step 4: contract salmonella
On what he was cooking a single tealight?
And you don't serve chinese noodles with a knife and fork.
They're done 👍🏻 👌🏻
And I'm not gatekeeping, but if you want cheese with your chicken sauce, don't desacrate good parmiggiano and use Philadelphia instead.
Also what's with the deep-fry bath AND butter at the start, and he still couldn't sear the meat or cook the onions right?
Also,
“Paprika to taste” he said?
Then proceeds to dump in an amount where there only thing you’ll taste is paprika.
I make mine without sourcream and use bone in chicken parts and it goes on top of nokedli! Ramen ?? Well if that's all u got!🤣
Children paprikas 🤣🤣
Chicken paprikas
But a dish like this should have Egg Noodles.. or even mashed potatoes.
I NEVER use anything But thighs Bone In for recipes like this. Boiled chicken breasts are for stock and treats for my Lily(dog)
I also use bone-in, skin-on. Dark meat, and simmer the csirke with the onions, cool it with red wine, then add paprika and simmer covered til meat is soft.
It CANNOT be real, no way.
Seriously, these food "influencers" need to learn to cook.
Throw some broccoli in there or something!
(as a gastroenterologist, I find cooking videos like this piss me off pretty much every day.)
Maybe a nice salad to start?
My favorite thing to do with quinoa is add it (cooked) to whole-grain bread. Makes a beautifully light loaf.
Brown rice/wild rice would be good.
How does everybody feel about a bed of creamy polenta?
midnight blue.
I used to follow you in that other place
That's what's frustrating. Those ingredients make it hard to entirely fuck up, and they don't make it inedible, just something that's at 5% of the potential for those ingredients. Also you'll get cancer from what the fork scraped off the nonstick.
🧑🏻🍳 this is amazing 🤩
Felt that. Anyway. Back to dipping cookies in nutella
We need all the joy we can get.
2. Why couldn't the monster from the original video just TURN HIS GODDAMN STOVE UP, SO THE CHICKEN AND THE ONIONS WOULD ACTUALLY COOK???
Could've turned that 1-2.5 into at LEAST a 6-6.5. Easy. Just with that one alteration.
Monsieur Maillard is ur friend.