Now that we’ve made a maple-glazed turkey, we’re making gravy! Definitely save the pan drippings from the turkey/chicken, those are gonna come in handy here. Shrimpy Tips: lemon juice may seem unusual, but it helps balance the sweetness of the maple syrup in the turkey drippings! Maple Turkey Gravy adapted…
Today, ya boi Shrimpy is cooking some caramelized onions! They’re easy to make, but if you want good caramelized onions, you gotta be prepared for it to take a while. No burnt onions on my watch! Shrimpy Tips: using a combination of oil and butter keeps the butter fats from…
Welcome to the first episode of our new show, Sushi Labs! We’re going to be making poutine very soon, so I figured – why not make my own cheese curds? … except I’ve never made cheese curds before, so let’s test this first. Off to the Sushi Labs to experiment…
A chewy crepe with a layer of egg, filled with a spicy dobanjiang peanut sauce, green onions, and kettle chips – we’re making jianbing today! We’d been up at 3:30 am to catch our flight from LAX to Portland. We took the train into downtown… and then got hopelessly lost,…
What is your favorite bar food? I’m not much of a bar person – I don’t really drink – but I love the concept of bar food. Tasty, greasy, sometimes spicy, snackable foods. I particularly love izakayas – bar food, but make it Japanese. Edamame, karaage, sashimi, tebasaki, yakitori… y’all…
It’s mooncake season!!! We made the salted egg yolks. Shrimpy made our fillings. And now, it’s what you’ve been waiting for… time to make the mooncakes! We are using a recipe from Omnivore’s Cookbook, which I’ve used several times with good results. We are going to start with a bit…
Now that we’ve made our salted egg yolks, the question is – what filling to make for our mooncakes? Mung bean, azuki bean, and lotus seed pastes are some of the most common fillings, and I love them all. Personally, I’m especially partial to lotus seed – which is your…
A few months ago, on our SushiCodes channel, we played a bunch of game demos during the Steam Game Festival. One of our favorites was a game called Going Under – a satirical roguelite dungeon crawler, where you’re a new intern at a failing startup. Your first task is to…
What is your perfect fried egg? It’s different for everybody. Is it perfectly round, with clean white edges? Or is it irregular, with frizzly fried crispy edges? I’m a crispy edge kind of gal. Give me the flavor, the texture, the crunchy bits that are oh so good. This is…
What is time anymore? It’s been A Week of filming, filming, and more filming. The beginning of the week was still smoky, but in the last couple of days it finally cleared up. I can go outside again! Been in a breakfast sandwich kinda mood lately. This was bacon (left…
Our first and only Hawaii trip, over a decade ago, really opened our eyes to all the amazing foods of Hawaii. We were little baby foodies back then, so this was the first time we ever had Japanese curry, the first time we had real, non-instant ramen, the first time…
We’ve got some loco moco coming up soon, so ya boi Shrimpy is here to show you how to prep the gravy! Loco Moco Gravy from Aloha Kitchen Ingredients 1 1/2 tbsp neutral oil3/4 medium maui or yellow onion, sliced into 1/2″ wedges8 oz cremini mushrooms, cleaned and slicedsalt and…
We’ve got another busdriv3r cookbook redemption! This time, he requested that we make something from Japanese Soul Cooking I’m always down for Japanese food, and it was a tough decision! But one dish that I LOVE and will happily take any opportunity to make is okonomiyaki. Okonomi means “how you…
As someone who is Japanese-American, and makes Japanese food often, I make dashi on a fairly regular basis. I love dashi. I love using dashi. I hate that I always end up using the kombu once (mayyybe twice) and then throw it away. It seems like such a waste for…
We’ll be using dashi in an upcoming recipe, so Shrimpy is here to show you how to make it from scratch! Ordinarily you’d discard the kombu after using it for dashi, but we’ll be posting a recipe that shows how to use used kombu for a side dish, coming up…
The thing about having a YouTube cooking channel… is, OH DARN IT’S FIG SEASON, GUESS WE HAVE TO MAKE A BUNCH OF SEASONAL DISHES. Heh. Son said we should do more fig recipes “for search” and such, but I’m pretty sure he just wants an excuse for me to make…
Today we’ve got another cookbook redemption from busdriv3r! This time, he requested that we cook something from I Am A Filipino (and this is how we cook). There were a lot of things I wanted to make (I’ve made the sisig from this cookbook before and it’s AMAZING) but these…
We’re gonna be makin’ some SUPER TASTY Filipino food in the next video, so ya boi Shrimpy is here to make this tasty cucumber and tomato salad that’s gonna go real good with it! It’s fresh and tangy and full of umami, and all the bright flavors go great with…
