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Cook Like A Bastard
United States
Registrace 18. 09. 2012
To cook like a bastard is to cook with abandon, creativity, and a willingness to experiment. It is to embrace the mistakes and imperfections that come with cooking, and to see them as opportunities to learn and grow. It is to cook for the joy of cooking, not for the approval of others.
Here are a few tips on how to cook like a bastard:
Embrace your inner bastard. Don't be afraid to make mistakes. In fact, embrace them! The more mistakes you make, the more you'll learn.
Experiment. Don't be afraid to try new things. If you see a recipe that looks interesting, give it a go. You never know what you might like.
Don't be afraid to break the rules. Cooking is an art, not a science. There are no hard and fast rules. If you see a recipe that calls for an ingredient you don't have, don't panic. Just use what you do have.
Have fun. Cooking should be enjoyable. If you're not having fun, then you're doing it wrong. So relax, put on some music, and enjoy the process.
Here are a few tips on how to cook like a bastard:
Embrace your inner bastard. Don't be afraid to make mistakes. In fact, embrace them! The more mistakes you make, the more you'll learn.
Experiment. Don't be afraid to try new things. If you see a recipe that looks interesting, give it a go. You never know what you might like.
Don't be afraid to break the rules. Cooking is an art, not a science. There are no hard and fast rules. If you see a recipe that calls for an ingredient you don't have, don't panic. Just use what you do have.
Have fun. Cooking should be enjoyable. If you're not having fun, then you're doing it wrong. So relax, put on some music, and enjoy the process.
Effortless Aushak: Easy Steps to Authentic Afghan Dumplings!
🔥 Dive into Deliciousness: Authentic Afgani Aushak Dumplings ! 🔥
Welcome to another episode of "Cook Like a Bastard," where we're bringing the rich flavors of Afghan cuisine straight into your kitchen! Today, we're mastering Aushak, the beloved leek dumplings, inspired by the Khyber Cafe. These dumplings are a fusion of tradition and our unique twist, making them perfect for any meal or special occasion.
Why Aushak?Aushak captivates with its combination of simple ingredients and complex flavors. Filled with spiced leeks and served with hearty meat sauce and garlicky yogurt, it’s a culinary journey to Afghanistan’s heart through every bite.Today's Recipe Inspiration:Our recipe is inspired by the Khyber Cafe, it was known for its authentic and mouth-watering Afghan dishes. We've taken their traditional approach and added our own "bastard" flair to make it fun and accessible for everyone.
Recipe Walkthrough:
Leek Preparation: Learn the art of cleaning and finely chopping leeks to maximize their sweet, oniony flavor.
Dumpling Making: We guide you step-by-step on how to fill and seal your dumplings using wonton wrappers for a perfect fold every time.
Meat Sauce: Follow along as we cook up a savory ground beef sauce seasoned with spices that complement the leeks perfectly.
Yogurt Sauce: Whip up a quick garlic-infused yogurt sauce that adds a cool, creamy contrast to the warm dumplings.
Ingredients:1 or 2 finely chopped leeks
1/2 lb ground beefWonton wrappers
1/2 cup finely chopped dates
Spices: salt, pepper, ground coriander
For the sauce: 1 cup yogurt, 2 cloves garlic (minced), salt to tasteGarnish: dried mint
Cooking Steps:
Prepare the leeks: Clean and finely chop the leeks.
Make the filling: Season the leeks with salt, pepper, and coriander.
Assemble the dumplings: Fill wonton wrappers with the leek mixture, fold and seal.
Cook the meat sauce: Brown the ground beef, add spices, and simmer.
Make the yogurt sauce: Combine yogurt with garlic and salt.
Steam the dumplings: Cook until tender, then serve with meat sauce and yogurt sauce, sprinkled with dried mint.
Clabstudio.com
Join the Culinary Adventure:Don’t forget to like, comment, and subscribe for more delicious dishes and culinary explorations. Share your own Aushak creations or ask questions in the comments below-we love engaging with our fellow culinary adventurers!#Aushak #AfghaniCuisine #CookLikeABastard #KhyberCafe #DumplingRecipe #CulinaryAdventure
Welcome to another episode of "Cook Like a Bastard," where we're bringing the rich flavors of Afghan cuisine straight into your kitchen! Today, we're mastering Aushak, the beloved leek dumplings, inspired by the Khyber Cafe. These dumplings are a fusion of tradition and our unique twist, making them perfect for any meal or special occasion.
Why Aushak?Aushak captivates with its combination of simple ingredients and complex flavors. Filled with spiced leeks and served with hearty meat sauce and garlicky yogurt, it’s a culinary journey to Afghanistan’s heart through every bite.Today's Recipe Inspiration:Our recipe is inspired by the Khyber Cafe, it was known for its authentic and mouth-watering Afghan dishes. We've taken their traditional approach and added our own "bastard" flair to make it fun and accessible for everyone.
Recipe Walkthrough:
Leek Preparation: Learn the art of cleaning and finely chopping leeks to maximize their sweet, oniony flavor.
Dumpling Making: We guide you step-by-step on how to fill and seal your dumplings using wonton wrappers for a perfect fold every time.
Meat Sauce: Follow along as we cook up a savory ground beef sauce seasoned with spices that complement the leeks perfectly.
Yogurt Sauce: Whip up a quick garlic-infused yogurt sauce that adds a cool, creamy contrast to the warm dumplings.
Ingredients:1 or 2 finely chopped leeks
1/2 lb ground beefWonton wrappers
1/2 cup finely chopped dates
Spices: salt, pepper, ground coriander
For the sauce: 1 cup yogurt, 2 cloves garlic (minced), salt to tasteGarnish: dried mint
Cooking Steps:
Prepare the leeks: Clean and finely chop the leeks.
Make the filling: Season the leeks with salt, pepper, and coriander.
Assemble the dumplings: Fill wonton wrappers with the leek mixture, fold and seal.
Cook the meat sauce: Brown the ground beef, add spices, and simmer.
Make the yogurt sauce: Combine yogurt with garlic and salt.
Steam the dumplings: Cook until tender, then serve with meat sauce and yogurt sauce, sprinkled with dried mint.
Clabstudio.com
Join the Culinary Adventure:Don’t forget to like, comment, and subscribe for more delicious dishes and culinary explorations. Share your own Aushak creations or ask questions in the comments below-we love engaging with our fellow culinary adventurers!#Aushak #AfghaniCuisine #CookLikeABastard #KhyberCafe #DumplingRecipe #CulinaryAdventure
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Easy to Make Csipetke - Hungarian Pinched Noodles
they are very tasty
Following.
It didn't come out so bad. I had to add another 1/4 cup of water because the dough was too dry and it didn't rise as much in the oven as yours did but...not dense in the middle. Much better results than another recipe I followed on the internet. It turned out completely flat and very, very dense.
After taking them out of the water they are ready to eat or should I i do something else to them ?
They should be ready to go. Enjoy.
HI I'M RICK STEVES
I love this video! It makes it sound so easy! The chef explains everything clearly. The ingredients are simple and the steps are easy to follow. The final result looks amazing and mouth-watering. I can’t wait to try this recipe at home. Thank you for sharing this wonderful video!
Thanks so much! 😊
Looks great.
Awesome Video. Couple questions: Can one proof the dough in the Anova oven like other bread recipes? I have a baking steel and wondering if temp needs to be adjusted.
I have used a steel and a stone and have not experienced performance differences. I have not proofed in the Anova, but have read you can in Sous Vide mode at 78 degrees f.. thanks for watching.
Looks delicious!
It was!
Yum!!! Thanks for sharing
My pleasure 😊
Very nice. Thanks for sharing!
Thanks for watching!
Love it!!!
Yum
yum
Looks great!
this was cool. but next time, PLEASE put the salt on the artichokes, I was so annoyed when i saw the salt bounce of the artichokes.
Yummy, Yummy 😋
This looks amazing!
Video link for full video czcams.com/video/fX541KO9__c/video.html
Any specific batter that you use....
Thanks man
You're welcome!
I tried it as pizza dough n it worked fine
@David-qb4or funny you say that, I was just experimenting with some pizza dough in my ooni (trying something else) and ended up some crazy good Puffy bread.
Interesting but that is nothing like the ayib every time I go to my favorite Ethiopian restaurant. The place I go puts roughly 22 different spices in it… it is beyond amazing
czcams.com/video/zi4AT6uYKUs/video.html - she is doing it right
Not turkey. It’s Armenian
Bastards need to give you more likes 🤣
i think i'll steam potatoes with salt water but wont cook them all rhe way. will let them finish cooking with cabbage/carrots. thanks for the recipe. i like your hat.
"chi-pet-khe", if you wanna pronounce it pitch perfect!
This is not real paprikash or real langos. Good effort but I guess you have to be a Magyar to cook real Hungarian food. My mother would box your ears for putting a slit in the langos 😏
We tend to simplify things here and make them more approachable . While my ears are still ringer from mothers ear boxing -- watch this one to see if we did any better. czcams.com/video/eFlMmpHgzB4/video.html
I'm liking you dude,keep up with the vids!
whatever it takes
definitely not the right/original way to make Döner.. next rime,try to make your pwn bread,since Döner bread is alot thicker than the pita you used..diy bread and you wont be disappointed
Thank you for watching -- The idea behind the channel is to make cooking more approachable . Most people don't have a big spit. Ours desire is to replicate flavors, which this does and hopefully in a easier way for the general public. Thanks for your input
Bro you burnt and broke them but I like your laid back vibe
Seeing Rick struggle gives me so much hope.
LOL pink salt, sixths.
I think it would be funny if you didn't edit out the cooking time like every other cooking channel. Instead, sit in front of a fire for 40 minutes and talk about something unrelated. or the history of gnocchi.
Looks delish! Can't wait to hear the knife story-I think.
Interesting😊
Do you have an easy recipe for chicken paprikash?
I do and sorry for the delay -None of the comments were coming through. czcams.com/video/eFlMmpHgzB4/video.html
The fake cabinet you added to hide the extension cord was more distracting than the cord itself. Great episode though.
i appreciate that -- I was so bugged by the cord - I had to do something. thanks for watching
Welcome back!
I missed you man
You are magnificent man it is great that You are back.
show us food. not ur face !
Thankyou, that is a nice simplified "bastard" version, lol! I think people in the comments aren't realizing that this wasn't meant to be authentic, it's actually the bastardized version! Good on ya, mate! ☺👍✌
Thank you -- people do seem to like to get upset.
I love this guy😍
I really enjoyed your video! I am going to try this nice and simple version myself! Put my husband to work! I hope all the haters don't bum you out! You Rock
awesome, and I agree on the frosting... errr icing point you made, regular cinnamon rolls are absolutely delicious, and I love the icing, but a good amount of it runs off and is wasted. I'm a gluttonous 'Merican and I want my damn icing all intact! This is a fantastic recipe, simple and effective. I got my Cuisinart version of this maker in the mail today. Just got back from store with 3 cans of cinnamon rolls. I will make them all tonight if that's what it takes for me to perfect this recipe - hard work can sometimes be inevitable.
YT thumbnail tip: I would recommend changing that red strip that goes across at the beginning. It shows up in the thumbnail so it made me think I had seen this before and I wasn't going to watch it!
Thanks a good observation.
I worry about your fingers buddy
Eeeeeee not aaaaa Csipetkeeeee not csipetkaaa!
chop everything more finely, put some olive oil on it and u're good to go