Andrew Zimmern Cooks: Beijing Noodles

hey everybody andrew zimmern here welcome back instagram live az cooks i have been looking forward to this all week long a couple of reasons why love spending time with you guys b i love cooking this dish so much i make it at home at least twice a month so i'm really excited about the food that we're making today couple things to get out of the way first uh number one huge thank you to our sponsors florida kanye rum hilados mexico and uh the good people at uh should knives uh so that's fantastic uh thank you uh to them and thank you do you check our sponsors out go to andrewzimmer.com go to our partners page lots of cool stuff there second thing uh our line of spices the uh partnership that we did with uh the padilla spice company uh all of the spices are available at badiaspices.com you know that they're available at walmart but the people at shoprite in the northeastern part of the united states have come on also as a resource for you to find our spices so huge thank you to shoprite uh for carrying them and it's yet another place that you can go to pick up these uh incredible and useful uh ingredients to have in your kitchen ingredients a great segue into today's uh recipe sometimes people look at a recipe and it has like six ingredients salt olive oil lemon a piece of fish some herb sprigs and a roasting pan and you're like oh easy i can do this and it actually is uh deceptively difficult in some ways yes it's simple but it may not be easy because cooking that fish is a little tricky right we've spent all of last month teaching you how to cook different types of fish then there are recipes that people look at and they immediately reject them because it has a long list of ingredients i don't get that for the life of me if you love cooking if you want culinary literacy if you would like to be able to put new and interesting things on your family's table or your table if you don't have a family around you you need to experiment with new foods and this recipe has a lot of ingredients to it however 99 of them are lie 80 percent of them lie 75 of them are things that you can buy online at any asian superstore website or on amazon where i buy a lot of my things uh or uh the ma la project or any of the places that sell ingredients like the ones i'm going to show you and once you have them in your cupboard all you need is some vegetables like mushrooms and leeks if you don't have leeks use onions if you don't have mushrooms skip them and you add them to pork and you're able to make something called uh beijing noodles formerly called baking noodles uh sometimes called fried sauce noodles but once you see this and for sure once you taste it you're gonna go that is that sweet salty umami rich yummy sauce for noodles that have made this dish the most eaten noodle dish in all of china uh and since that's the largest country on earth i'm just gonna go out there and say more people eat this noodle dish every day than any other noodle dish in the world it is insanely craveable and delicious and we're going to get started with it right away i have some pork here um this pork has salt and pepper and corn starch in it and i'm going to throw it in to my wok which i preheated and it doesn't need to be wildly uh preheated either because that pork and the fat in it along with those seasonings is going to start browning right away we're going to add a little bit of oil around there really depends on how fatty your pork is if you are one of those people that grinds your own pork or you've got a csa of some uh kind and you have like pork belly and you want to grind that it's very fatty you won't need any oil at all you may need to skim some fat off at the end or like me i actually like to cook the sauce with enough thermal momentum boiling enough velocity so that the fat actually emulsifies into the sauce it makes it really really yummy and delicious you can see this sizzling away it's not going to take very long in our wok for this pork to cook through and while that is starting to sizzle i want to talk about the rest of our ingredients there's a question vicki is raising her hand feverishly uh this is just a ground pork shoulder so it's probably about 70 30. pork ground pork is not sold with a lean to fat ratio the way beef is sold you really don't need to worry i've made this dish with very lean pork i've made this dish with very fatty pork and the results are spectacular either way although i do prefer one that's a little fattier it's why i like the shoulder or uh the rear legs and the fresh ham is a great cut to use from this yeah well we put cornstarch into the um whoops we put cornstarch into a lot of marinades both dry and wet when we're cooking whole different varieties of asian cuisines but especially chinese food because it helps to hold on to the liquids that are in there and ultimately allows the sauce to thicken a little bit rather than sprinkling it at the end where it can break down and then when it comes to room temperature goes back to being watery cornstarch when it's cooked will actually maintain its structure within the noodle dish itself oh yeah [Music] you can i've done this with ground turkey ground chicken ground beef i've done it with mint shrimp i've done it with just vegetables like lots of minced vegetables zucchini squash mushrooms i've done it with all mushrooms as a vegetarian of course and it's absolutely fantastic instead of slicing the mushrooms like i have here just take handfuls of them and pulse them in the food processor um ultimately we're gonna add leeks and mushrooms we're gonna add uh black beans salted black beans garlic and ginger we're gonna add shaoxing chinese rice wine we're going to add a sweet wheat sauce which is actually the sauce that you get in in chinese restaurants with like your mushu pork or your uh peking duck right um it's sort of like uh a sweet it's it's what hoi sin aspires itself to be as well as yellow bean paste even though it's not yellow it's made from fermented yellow beans and this is a fermented bean product both of these are like think of them like ketchup and mullet mustard and relish in worcestershire sauce there are things that anyone who cooks chinese food has these in their refrigerator or on the shelf in their pantry so they can use them they both come in jars and cans and are available in any asian market or online at amazon they'll come right to your house by the way recipe for this is on our website so super super easy to find it after you watch me uh cooking this we're gonna add soy sauce and then we're gonna add later on uh a real indispensable ingredient in chinese cookery again one that comes in cans or tetra packs in all manners some chinese markets uh as well as other asian markets will sell it uh in loose and bulk form the same way that you buy cashew nuts at the supermarket now in packs but you can also go to the bulk section and that is pickled mustard greens which have a wonderful salty rich flavor all of these pickled and fermented ingredients all have glutamates in them glutamates are the natural building blocks of umami they make all things taste better which is why this in why this dish is so absolutely craveable you can see here i don't have this on high i have this on sort of like a low high or a high medium and so this is just browning along very very nicely i'm actually going to raise the temperature on this a bit because i'm going to start to add some more ingredients to it um and of course oh you can use any kind of noodle you want right a glass noodle a bean thread noodle whatever you have lying around the house um this is a chinese egg noodle it's about the thickness of spaghetti and yes i have made this using italian pastas and is just delicious the important thing is just to make this dish it's not to get every ingredient right although i think it's very easy to get the ingredients right and once you do you're going to want to have this stuff on hand all the time so this is coming together very nicely it's almost ready to have the other ingredients added to it i can smell the onions and the salt and pepper and the pork is now cooked and cooked pork has such a different aroma than raw pork does so i'm going to add my black beans my ginger my garlic give that all a stir and the minute the ginger garlic and black beans go in there you can just smell what this dish is going to become i am adding my mushrooms these are shiitake mushrooms you can use fresh ones where you can use dried ones either way well these are not black beans in the sense that you might be thinking of this is a a chinese bean that has been salted and allowed to ferment and it turns black and it's that salted cravable umami fermented flavor that is what makes this dish so unique i'm gonna add a big handful of scallions and we're just gonna let that sweat for a little bit and let the scallions wilt oh sorry leeks wilt absolutely you can if you don't have leeks you can use cabbage in this at this point though cabbage gives off a lot of water don't be afraid of that by any means don't don't shirk away from it even if you're absent to dish the crucial ingredients here are all ones that are shell stable and just cost literally a few dollars for big jars and that is the sweet wheat sauce or sweet wheat paste it's sold either way the yellow bean paste which is sold under 100 different labels lee kum kee by the way which is like the heights of china makes a great line of all these sauces and of course the soy sauce and the black beans all all shell stable all delicious so i can see that the leeks are starting to go and so we are going to add our rice wine and our chicken broth uh you could but chinese five spice is such a dominant flavor it has a lot of ingredients that are very strong and powerful right things like cinnamon and clove that are in there so i would not i'm going to add my scallion i'm going to add my brown sugar i'm going to add my soy sauce and now i'm going to take my spatula and i'm going to add my sweet wheat sauce again if you've ever had mushu pork or peking duck in a restaurant chinese restaurant that's what that is our yellow bean paste [Music] and now briefly switching tools i'm going to give this a stir now we've just added these liquids right and we want that to come up to a simmer and we want this sauce to cook it only takes about 10 more minutes maybe 12 if you have enough thermal momentum i can see steam coming off of this right so i just want to make sure that my thicker sauce ingredients are well incorporated i'm not playing with my food this really has a purpose to it and i'm going to stick a cover on this i'm using a wok if you want to use a pot like this to do it by all means go ahead you do not need a wok to make this dish although you know i like walks the shape of the wok allows for heat to be conducted a certain way these cast uh these um these iron walks are really fantastic it's thin metal so they heat up quickly and they respond well to temperature change i'm just gonna put a lid on that this is not a lee kum key uh brand but this is you know it's cans like this that the sweet bean sauce and the um yellow bean sauce come in and i only used a few tablespoons out of this one for the recipe so i put the rest in a plastic container in my refrigerator and then you have it there it will last for months and months and months and you will find hundreds of uses uh for them now i have to tell you huge shout out to uh my uh friend judy who is one of the uh four family members that runs a uh blog and website online called the walks of life um i've been a big fan of theirs for a long time i wanted to make this dish for a long time i had used a couple of uh cookbooks and had developed my own recipe and then i saw that judy published her version uh two daughters husband wife judy's the mom and they all take turns posting recipes and judy posted her version of this on the walks of life and i was like oh my gosh because i've had a chance to cook with judy and her family a couple months ago well pre-coveted uh last fall i guess she's been already almost a year um i cooked with them i think last november last early december and because i trust her and we think the same way about food i knew i wanted to try her recipe so i took it and then i tweaked it made it four or five times added some ingredients that uh she didn't add and i decorate mine more in the tradition of some of the noodle shops in beijing in that once i plate them i add a little cucumber a little radish and a little scallion although this does not make it any more or less authentic it just was the way i was first introduced to the dish my grated carrot and my pickled uh mustard leaf is going to go in at the end after 15 minutes when this is done and i want to turn the heat down on this and the reason i'm doing that is i can hear it simmering away so i just want to maintain that simmer for about 12 14 more minutes and then we will add these ingredients and we will serve it over noodles so the next thing we have to do is turn our attention to the noodles so i'm going to raise the temperature on this yes go ahead is there specific rice wine that should be used well uh chinese rice wine chao shang is a wonderful ingredient there are really really good versions of it available in asian markets and in online stores there is the most popular brand is a very inexpensive uh house brand in a lot of markets that i don't think cooks up with really good flavor um i like the uh aged and longer brewed versions of it much the same way that you can buy really crappy soy sauce in an american supermarket you can buy really crappy uh chinese rice wine in the american market the quality is not that great so i find that the three and five-year-old age bottles of chinese rice wine are vastly superior it doesn't cost very much costs like eight dollars it looks like a wine bottle and you use them in quarter cups and half cups so it'll last a good long time if you don't have chinese rice wine try japanese or korean rice wines right there's not a liquor store in america these days that isn't selling sake right so you can always use that as a replacement make sense peek in there oh yeah still simmering do those fruit bars need to go in the freezer behind you oh yeah yes all of these boxes are uh the boxes of paletas from uh gelatos mexico uh these are empty they're just here for display um the the manganata ones which are mango riddled with chamoy are my favorites well i shouldn't say the lime ones are my favorites well that's not necessarily true the the they they have these bolis these bags of coconut uh ice cream that are out of control they also make these minis i'm actually hard-pressed to think of a uh helatos-mexico product that i don't like um i eat them all the time it is my cheat food i fell in love with them at the beginning of the summer and i encourage you to seek them out they're extraordinary and i think let me look at our calendar uh yes next week we are doing a uh a pork dish uh inspired by the mangonada with with mango and homemade chamoy that is absolutely gonna blow your mind and then we're gonna have a manganata pop for dessert what is this stovetop temperature setting uh well i have this is on medium now because when it's covered things the thermal momentum stays in there so it's still simmering and boiling away i turned up the temperature on my water here my salted water to cook my noodles um and i'm just waiting for that to come back to a boil i took the lid off and it died and it's now coming back and i want a little more boil there the noodles will only take about four or five minutes because they're fresh they're not dried right slightly dry so uh they'll cook rather quickly drain them put them in the bowls i'll be able to spoon the sauce right on top of it so someone was wondering hold on one second oh how do i tie my apron so perfectly because i paid attention to my parents when i was little the rabbit goes through the hole and then around the hole and then vicki that's how american kids learn to tie their shoes it's a rabbit and a hole and that's how we do it vicky uh lived in spain and france as a child so we try to these these these american cultural stories are something that we try to just wrap around her like a warm hook but i'm glad you noticed that i'm wearing what apparently is your favorite apron and the reason i know that is that the two ig lives we've made where i have not been wearing this apron the number of complaints that we have gotten is staggering like that's really the most important thing going is my apron i'm kind of shocked at that but this is my favorite apron so uh yes next question we're just waiting a minute for the water to boil we're just getting a lot of comments about they like your beard oh really i like my beard too here's the problem though you know how science you have a cowlick and so when you get a haircut there's this piece sticking up kind of dennis the menace or you know leave it to beaver style so my entire beard goes this way you can even see that it just kind of swoops up here so i have to pull it down the other way despite the length of my beard it just wants to head over in that direction which is crushing me but i i'm going to go get a trim and then i'm going to do the beard balm thing and get all that going i got to trim this stuff and i also trimmed it too heavily on the sides because i didn't like the sort of you know 19th century you know meat market look that i was getting but i trimmed too much i have to grow that back in a little bit but thank you i appreciate that it's very sean connery young ernest hemingway sort of that's the vibe that i'm going for so just a quick recap what are you making uh these are uh this is fried sauce noodles otherwise known as beijing noodles at one point in time called peking noodles and uh one of the uh dishes that has been cooked in america in chinese restaurants i grew up in eating in uh the several chinatowns in new york city as a young kid even the 60s you would eat this because there were cooks from uh guangzhou province and from beijing that were in america and they brought this dish with them it is a sweet and salty meat sauce for noodles that is once you taste it you're going to be like i've had that before even if you don't remember it because you will you will taste the flavor in the sauce boiling longer and then you can just curl it at the end do you think i should do that captain lou albano thing where i put rubber bands in it as it goes down i could do that no i'm definitely definitely not doing that i like i like my my facial hair now although i should have shaved my hair today i felt really embarrassed this is a true story i didn't pay attention to my uh sartorial issues on my face today and i found myself on a uh taped zoom presentation uh i'm participating uh in uh former vice president al gore's weather underground uh conference this year it's a three-day conference usually it's live at his farm in tennessee uh this year we're doing it virtually and we recorded our panel today and i'm on the zoom call with one of my heroes i just adore uh al gore and what he has stood for over the course of his life uh personally and professionally and he's devoted his life to climate change as you know and uh i just think the world of him and i'm looking there and he's like nice beard and i realized you know he famously when he got out of office grew that beard and he looked great in it and i was like oh god i didn't trim it or anything and i he was looking at me through the zoom thing and i'm like oh my god al gore doesn't like my beard but he's being polite we'll see maybe he did like it i don't know how's this different from dun dun noodles very different than don don noodles uh don don noodles uh are from sichuan province uh in central china and they it's a quick meat sauce with a lot of uh chilies and much much uh shorter list of ingredients it is delicious if you like dandan noodles you will really love this uh sauce it's this is a little bit heartier um danda noodles have just a little should well i shouldn't say should in sichuan province dandan noodles are not a big meat sauce it's a um a a wetter sauce that has some meat on top a lot of szechuan peppercorns and a lot of the fermented mustard with it now i will tell you that when we add these i am going to add because i love don john noodles and it's so fun i don't know who asked this question but you're you raised a really interesting point one of the ingredients that is not in my friend judy's recipe or in almost any recipe i've ever seen for this are sichuan peppercorns because in beijing they don't cook with szechuan peppercorns right i mean there are sichuan restaurants now in beijing but you get what i'm talking about i add these at the end so it's very aromatic and you get a big punch of it if you cook with szechuan peppercorns you get a more mellow heat and it's spread out throughout all the dish and i want you to taste all the layers of this i'm building an orchestra pit here if you hucked every ingredient together the raw pork everything at the same time and cooked it down it would be good because all those flavors would be in there but if you add them in the levels like this you're building a symphonic food experience so it's the difference between uh plucking an e string on the guitar versus a an e chord right with all six strings strummed versus a hundred symphony instruments all playing a major e chord so instead of getting e with this dish layered flavors you get ee and it's just vibrant i like a little heat from szechuan peppercorn so i have this big mortar and pestle this larger pestle is used to pound and break bigger things like big hole chilies or garlic or making pesto i would use this big pestle this mortar came with two pestles one to pound and break bigger things did i really just do that i did sorry uh but this smaller one is for grinding spices where you just want to push the spices against the edge of this granite mortar this is heavy because you want to be able to do this without it moving the base right small little mortar and pestle sets are worthless and literally because this is so heavy and this is so heavy just a few turns and i've ground my sichuan peppercorns and they are insanely aromatic and i'm just to put these into the bowl that has my mustard greens in them and the reason i'm doing that is then it's just one less thing to add all right let's see how our noodles are doing they said jp is a man jp is the man jp is the man jp samuelson runs he's the culinary director at passport hospitality and he runs that business with me and he is a great guy a friend of mine for like 28 years here in the twin cities gavin asks how good looking is gavin in real life gavin is staggeringly good looking in real life in fact one of the problems uh that i have gavin cason very famous chef is one of my best friends and i don't like to go in public with him because everyone is always looking at him the the brightness of his uh incredible physical appearance is almost too much i you got to wear sunglasses around him that's how good-looking gavin cason is gavin i wore your uh i wore your apron last week we pushed people to uh search out mentor and get involved i hope people did all right let's test these noodles absolutely perfect i have a big wand here oh my god those noodles are so good by the way i should point out uh what is it is that a two pounder that those come in no the the noodles five pounds five pound bag of noodles is like 10 bucks nine bucks of freshly made noodles i mean you cannot go wrong that's the difference between shopping in a traditional market versus some hoity-toity market where fresh meals are going to be very very expensive and what i want to do here is i'm going to use my spider one i'm just going to put a portion of noodle into each bowl while you do that we have a comment someone wants to thank you for your crab cake recipe oh you know something you are very welcome uh i can't take all the credit um for that uh no one invents things anymore um but things change and evolve and my friend carol 30 years ago shared with me her grandmother's friend's baltimore crab cake recipe and it's we think the recipe is over 100 years old um i cooked it all the time i put it up on the food and wine andrew zimmern kitchen adventures page at foodandwine.com and they printed it in the magazine as well and i'm really proud of that the the crab cake recipe was included in food and wine magazine's 40 best recipes of the last 40 years the recipes at andrew zimmern.com there's even a video of me making it uh but more amazing it's the number one downloaded recipe at foodonwine.com how crazy is that how crazy is that it is it literally is crabs some saltine crackers little mayo and mustard salt and pepper and that's it but the technique of letting it rest twice is so crucial to making them stick together and then frying them lightly it's a theory it's the it is the best crab cake recipe of all time for good soy sauce oh gosh yes absolutely uh depends on japanese or chinese i would encourage people to we had that video that we did in my uh in my kitchen where i showed people some of my uh the zhang bai five-year-old sorry uh yes five-year-old soy sauce i always get it confused with their chinese black vinegar which is five year um i love that for uh chinese soy sauce for uh everyday soy sauce use if you like japanese soy sauces uh yamasa has some really good ones with buying soy sauce you have to find one that you like but in general the trick is get one that is 100 all natural and naturally brewed and the only ingredients in there right should be salt and the beans and water right and wheat i mean there shouldn't be there shouldn't be caramel coloring or artificial flavorings or stabilizers or anything like that uh in your soy sauce okay so that sauce is ready to be stirred man oh man do i love this um and i just hey jp do you want to toss me a towel so now it's time to put in our szechuan peppercorns and our pickled mustard greens by the way gavin if you are still gavin and i are cooking a charity dinner here tomorrow night in this studio i will save some of this for you someone said my japanese mother agrees with you in soy sauce yeah yamas is just a really good um [Music] everyday brand they have some yamasa has some really good aged uh soy sauces um they are really spectacular and i'm gonna stick some of my carrot in there the carrot adds a sweetness and some nice color oh i can smell those szechuan peppercorns are you really releasing any interesting videos on youtube uh we are we've got some really cool stuff in fact a video uh is a big part of our push on youtube we're asking people to go and subscribe there to our youtube account uh vicky and i are working feverishly on some things we have some cool projects starting in two weeks we're going to be doing on thursday a throwback thursday video release with old old stuff when i was young and fat and stupid you're going to really laugh at some of that we are also going to be creating other videos here during the week that we're going to be uh releasing and we're dipping into the intuitive content archives uh to put out some stuff uh we have to get clearances from partners and other things like that we have some cool stuff uh coming out on youtube because we're going to be growing our youtube presence over the course of the next six months what a great question this one i don't like to rinse it i like to take damp rags and clean it out and what i do after i do something like hot chilis or if i'm grinding something that has saffron in it or szechuan peppercorns take two tablespoons of dry rice right uncooked rice put it in the mortar and put it in the mortar grind it with a pestle into a powder and then wipe it out with a damp cloth or paper damp paper toweling the rice when it grinds up will pick up all the other crap and pull it out so the next time you go and grind something in there it's not going to have the flavor of the garlic or the saffron or the szechuan peppercorn which was super inventive on our part i know uh but i think very appropriate okay so the sauce is done and now it's ready to be used now i make a big batch why do i make a big batch because i like to cook oh yes shut up i like to uh cook a big batch because the trick is to cook once but eat many times so at home i will roast a big bird or a small turkey and it's a meal hot for me and friends or whatever uh my kid is home i he eats like a house because he's growing like a weed and then the next day i have soup the next day i have turkey pot pie the next day i can freeze the soup or the pot pies right so that you're eating off of it and i just spoon this sauce and you want to have that incredible liquid is part of that and then i'm going to do one of these the way so many restaurants you know in in beijing not only do most restaurants have these not just noodle restaurants but most restaurants but there's also a version that's in the night markets there's a version in all of these uh places that you buy food and in places they love to put cold crunchy veg on them so you'll see that sort of thing sometimes they just put a little bit of scallion and they put that sort of thing there while you guys are showing that off could you use rice instead of noodles oh this is i i i gotta tell you the people who are tuning in today are the smartest folks that we have had watch these are the best questions um yes i will tell you that i will put this over leftover rice i will put this over fried eggs or under fried eggs once you have this in the house and you taste it you will not stop finding incredible ways to utilize this meat sauce right yes traditionally it's always served over noodles but oh my gosh i mean how delicious is this let's taste it and see how we do by the way do you notice what i didn't do see how smart this group is um i love this dish so much i didn't add any salt between the fermented black beans the pickled mustard greens the wheat sauce the bean sauce the soy sauce there is plenty of salt in here if you are a salt geek and have to have a lot of salt in your food i'm not going to stop you i've just learned that this is just so beautiful as is if you want to add salt go right ahead how long can the meat sauce be kept in the fridge two words not not a lot of charades players out there um one week now it's not going to last that long for you if i was making uh this batch at home and serving this for myself and a friend i would take all of this and divide it into uh half quart two cup containers and put it in the freezer super simple because it defrosts really easy um if you have a small freezer i suggest freezing it in quart size just fill them up halfway ziploc bag squeeze the air out and freeze them flat in your freezer on a tray the reason that is is then you can stand them upright and it doesn't take up as much space i think yeah i mean you can see here these are trays where we have frozen shrimp from a demo earlier we freeze them on trays so that they defrost quickly and we label them with a date if you add more broth could this be a noodle soup it doesn't really doesn't really translate well as a soup it has so many ingredients and those ingredients are really strong tasting so it's sort of ideally suited for going on top of pasta uh noodles on top of rice on top of something else so those noodles soak all that good stuff up can you eat it cold out of the fridge i will tell you right now a small container of this will come home with me tonight i'll probably fall asleep watching a movie on netflix something like that and i will get up at one in the morning and be like oh my gosh i'm a little bit hungry i walk downstairs open up the fridge and with just the light of the refrigerator it illuminated my shame as i gorge myself at one in the morning with my ninth meal of the day i will eat this cold out of my fridge oftentimes with just a spoon the other thing that i do is i have lettuce of some kind i'll take some lettuce out and i'll make lettuce wraps uh with this which is crazy hysterical fun the other thing oh i just did this the other day i grilled some whole fish some uh sea bass and then i put this sauce on top of it as a centerpiece dish for a chinese meal that i made at home super simple you ever have a whole fried or whole steamed fish in a chinese restaurant or make one yourself um and they have a meat based sauce on top of it oftentimes it's a version of this do you prefer cake or pie pie depends who's doing the baking favorite squash recipes you guys are blowing my mind this morning i think it's still our latest post once we shut down this ig live this post will become our latest post but if you follow me on instagram and i'm sure we also put it out on twitter and facebook you will see that we put four or five squash recipes up pictures of them as well as a link in our bio to our website but you just go to andrewzimmer.com and punch it in we have squash gnocchi we have a incredible veal and squash bolognese that maybe is my favorite squash dish that highlights squash where squash isn't the main ingredient we have our spaghetti squash crumble there and a lot of really really great squash recipes i love cooking with squash the earlier in the season that you eat them the more watery they are but the ones right now it's october in minnesota so the squash is just perfect and the butternut squash with that veal bolognese is absolutely out of sight someone said they just found your spices at their local walmart hey love it oh you love it thank you we love it too i got a i got a a text um from a friend of mine who's a chef owner of a restaurant in los angeles and uh they got the the french kiss and the um mexican spice blend they said they can't stop uh eating them and the the mexican spice blend does not last long in my house i put it on uh popcorn and the reason i do is we put uh dehydrated lime juice in there um so it has a little bit of a tart kick to it and this stuff is just perfect on popcorn you can't stop eating it cool i actually had it last last night while i watched the debate which was definitely good political theater i was very jazzed someone's cooking for vegetarian friends they're asking for the best substitution for meatballs okay i know that uh plant-based meat is like the biggest thing in the world right now right and before that it was like you know black bean burgers and stuff like that but i happen to love real food that stands on its own a lot of times it's referred to as naked cooking where you don't mask up a lot of things you don't remake meatballs which are made with meat why not just do a really delicious vegetable saute or do little tin balls of roasted vegetables that will go into whatever you're wanting to put the meatballs in it's kind of like when people say to me i get this question a lot or i got a lot of public events can you give me a creme brulee recipe that's vegan sugarless and dairy-free and i would look at them and i'd say absolutely it's called an apple and you know at a certain point you're just tweaking and changing things and it becomes unstable as a dish in my opinion better to go back to the beginning and think about what it is you want to serve your guests and at this time of year there are so many incredible incredible vegetables in the market you can do things that don't have meat in them that are remarkable dishes and i hate to be an endless website uh pimp but our website has a ton of really really really great ideas for you hey we've run out of time this week next week we're doing the pork with mangoes and chamoy we're going to show you how to make a homemade chamoy it's going to be absolutely spectacular a big shout out to our sponsors they're on our partner page at andrewszimmer.com so please check that out our youtube channel please subscribe to it please make this wonderful beijing noodle fried sauce noodle recipe you're going to absolutely love it it's going to change your life get those ingredients they're on the ingredient list have them around you can then cook almost any chinese dish in the universe if you have eight nine or ten different pantry ingredients it's not the fresh ingredients that are is it's those pantry ingredients that will allow you to cook in whatever genre of cooking whatever culture you want to dip yourself into uh for the night huge huge huge shout out for the inspiration to my friends at the walks of life if you're not following them you are really missing out uh shoprite thank you for carrying the spices i love all of you thank you for growing this uh we've been seeing a real doubling and trebling of numbers over the last couple months please tell your friends to join us on thursday afternoons see you next week

Channel: Andrew Zimmern

Views: 84,366

Keywords: andrew, zimmern, Cooking, Culinary, Literacy, Kitchen, instructions, How, to, Yum, delicious, favorite, eating, meal, Travel, Channel, family, azcooks

Id: m8alf4yK51A

Length: 48min 39sec (2919 seconds)

Published: Fri Oct 09 2020