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Airfryer?

Dude!! Thank You!!! You explain this brilliantly.. Just really easy to understand and 'get".. I'm putting my poolish together tonight and doing version 3 tomorrow. Colour me "Like'd" and "Subscribed" :-D

Lately we’ve been making this recipe for pizza. We have the poolish ready to go in the fridge, then for the actual recipe, I sub in goat milk yogurt for half the water. It turns out amazing in our Ooni!

So I made the best brownie recipe and it didn't turn out right. It was too fudgy. Felt under baked and it was way too bitter. I think it was the expresso power. 1 Tbsp is way too much. I'm going to retry it with some adjustments and leave out the finishing salt as that wasn't to my taste.

I would use a store bought rotisserie chicken, but they put all types of poison in that shit. Just roast your own

came for the sloppy joe's ended up in a commercial for made-in

I prolapsed to this

YUM! Even I can make this. As a heretic in the food world, I break up my spaghetti noodles into 1/4 pieces...or smaller, and eat with a big spoon. This dish was designed for me.

Other than NY style, I'm not a very big fan of US pizzas but anything Brain makes looks so, so tasty.

dude......my mouth is watering! Nice job!

Got water separation (middle of starter, not top) on day 2

Brian: Love yer stuff! Why corn starch in thuh marinade, rather than tater starch? Some science there, or, trial and error? Many thanks. Greg

My most common experience with this style was Broadway Pizza in Minnesota.

It’s pronounced kah rah ah gay

Brian this chicken looks and sounds heavenly! I love your videos!

If I can't complete the process, can I put the dough in the refrigerator

I just started two starters I can’t wait to see how they go!

Street corn recipe is fire!! 🔥I do not have cast iron pan, can this be made on a nonstick pan?

Beginner here.... should I be learning to cook in grams? Do people have small scales for this?

I like how the top 3 are basically earthy profile cumin, warm cumin, and regular cumin lol Fun video!

im japanese, and over the years i've been cooking less and less japanese stuff and moving towards chinese and korean things cuz i like em more. karaage is the one of like, two japanese things you just can't beat. the other is beef bowl. and hey, tips for any vegetarians; you don't need meat for either of these. for karaage, you can sub with oyster mushrooms. all the flavor's in the marinade and stuff anyway, and oysters have great texture and hold onto the marinade really well. beef bowl, sub with textured veg protein. the beef used for beef bowl is best when it's nice and fatty, so add a ton of extra oil to compensate. i use a mix of neutral and sesame oil, turns out great.

Celery salt bro. From a deli pro. It's literally all you need to make it taste "deli" make egg salad any way, Celery salt/pepper/salt and it's the same taste exactly. Trust me bro....

You need to work on your recipe.

Brian.. so every time we feed it, do we have to discard the starter and keep only 25g?

Made it yesterday. Absolutely perfect recipe if you know what real Chicago tavern style pizza is supposed to be. Thanks, Bri!

When using a mixer, after the first fermentation period, do you do the second SBF by hand or by mixer?

When are we gonna get more shorts Bri?

New sub here, made your “beef braised” came out dynamite. Thanks

How do I convert this recipe to make two 16in pizzas instead of two 12in pizzas?

Great recipe and the instructions and tips were on point. Absolutely loved the texture and char. Will definitely make again. Also, really appreciate detailed instructions in the comments - helped while making the cake.

it's a 70% to 55% hydration comparing to 1.0

Just that little bit of sour cream has such a big impact. I'd have never known......Another winner. Thank you!

Congrats, you basically made a hamburger helper stroganoff from a scratch.

Watermelon and fried chicken? 😬😬😬 Really bro?

Good SEO but there is room for more improvements. thanks

Have to say I am massively disappointed you’d eat Whale. That’s a really bad choice.

Very useful! Insta subscribed

The smoked paprika gave these a very untraditional flavor. They were good but be aware of the smokiness.

How much water and how much salt do you use to make the salty water?

I grew up in Chicago and went to school in the '80s and '90s. Tavern style is not a thing. I think you're talking about square cut and thin crust but that's not Chicago style. I know the internet has been using tavern style Chicago pizza for about a decade now trying to get clicks but it's all bullshit. There's no such thing as tavern style. Quit trying to make it a thing. If you want to cut your thin crust square cut then go ahead I actually prefer it that way but don't try to call it something else. Chicago style is deep dish.

I'll have to try this, very similar to my favorite one right now, by Sushi By Kunihiro. My big problem with both is that I can't use kewpie because I have to cook around a mustard allergy but other readily available mayo don't hit the same.

Sir try IMO’s. Until this video I had no idea Chicago had thin crust pizza cut in squares. No one I know from Chicago has ever mentioned it.

This guy could be talk under wet cement.

80,000, excuse me? I just started school uh uhhh, advisor, we need to talk.

I am so excited to make bread