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What a ❤sweet fur baby you have there sir😊

My baby eats everything that we do its crazy he hates dog food. How can I blame him when dogs are dying left and right from LORD ONLY KNOWS in their high priced treats and foods!

A year later, this is still my go-to dish when I have excess herbs in the garden. Great way to thin out the oregano/basil with "tasty times" (as Iliza would say). I also love the low-effort approach to a delicious red sauce. Thanks!

Wait PHD or MD?

Why haven't the Hawaiians come out with a purple bread yet? It's not like their other bread isn't delicious. I can't get that bread of my mind. A small deli sandwich with purple bread and chicken salad is what I am craving.....

First 2 seconds, I busted out laughing!! Fabulous beginning!! :)

It's gonna be like.. 35°c today and I'm working outside putting together a fuel train, a coal train, and moving some other things around a Chem plant. So I too will sweat both my balls off 😂

Awesome!

I thought chopped was cooked?

It also turns solid if u let it cool

I need this

I was in Memphis when a very famous hamburger spot moved to a new location. Grace was 50 years old and had a police escort.

What, 5 euro for the paperback 😱. That's so cool Noah. I bought it immediately. Can wait to read it during my summer holiday.

It’s not supposed to be like a vodka sauce.

0:39 Usually I would do mortadella, but my wife doesn't think she likes mortadella... 🤣 Enter stage right.

Noah answering the hard questions for us all and putting in the work 🫡❤️

Same page as Iliza on the mortadella

Idk why but the thumbnail made me think this was a channel by folks who left Bon Appetit test kitchen lol, good vibes, subbed Would love to see review of all the different chickpea & red lentil pastas - also any tips & tricks to making it taste as close to normal pasta as possible. Apparently rinsing it is part of instruction - the rotini ones broke down too much on me, mostaccioli also a bit too stiff/gummy when used for baked pasta. I've heard the chickpea pasta boxed mac & cheese product has overwhelming chickpea flavor. All the Spaghetti ones seemed solid, the red lentil version holds up for a long time. Plus the black bean noodles somehow stay super springy with nice chew, idk why those feel so much better than any other gluten-free pasta. There's a 'shells' one that's chickpea-based but red IIRC, and looks like a unique shape. The box says it's by an Italian outlet that specializes in gluten-free pasta. All these were bought on amazon with EBT, in case that helps you find those brands. Banza and a few others. Since these were all made to be 100% gluten-free I feel like it skips a subset of buyers who might be interested in 50/50 chickpea flour and semolina or normal AP flour to help retain structure. Would love to learn how to make that.

Noah, ya gotta throw some chips into the chopped one. That's kinda the whole point of the thing. When you go to Farmer in the Deli, the Brooklyn deli where this viral sandwich originated, the selling point was you could toss them a bag of chips to chop into your sandwich. I personally liked tossing in a 50 cent bag of Wise onion rings into my chopped sandwich.

The only benefit I see to this is it can be pre-prepped and then all it takes is two lunch-lady scoops and the sandwich is made

Anyone thinking that pre-chewed sandwich filling is better, is just wrong. I will masticate on my own thank you.

Been awhile since I've tuned in. Remembering that my life needs a bit of Noah every now and then.

So pre chewed on that second gal . Tik tok is wild 😂

I for whatever reason hate any supermarket-style lunchmeat that is still whole if cold. I think it is there to compensate for the horrible texture of poor-quality lunch meat that does not pull apart cleanly. My theory is that is what was an improvement and the technique went viral just for being odd and not making anything much worse but having a chance for pretty drastic improvement. Seriously try this with off-the-shelf ham and turkey and tell me I am wrong, this was made for meat with subpar texture and negating that quality.

Thankyou so much for this recipe ! I made it for my picky toddler and she loved it !

If vegan teacher sees this ohhhh boy…

You really have one of the best cooking channels on YT. Also I’m buying your book simply because it is called “An Unremarkable Colon”

Noah from “Don’t Panic Pantry” sent me here to check out this video. You two should collaborate. This looks absolutely delicious.

Eggs in sauce is such an underrated meal option.

I love how you had masa and just like that you had tortillas 🤯😄

Love that you self-published your book! Never gave up on your work. Will definitely be checking that out. Excellent recipe, as well!

Do chilaquiles next! When you find a restaurant that does them well, cherish those places. El Taco Riendo and Andale are my two favorites in the twin cities (you know, if you ever find yourself in the neighborhood). Congrats on the book! Glad to see there is a paperback version too!

Nice and easy recipe.

He doesn’t sound very convincing. 😂😂😂

Noah is absolutely beaming talking about iliza and Ethan. It is a beautiful thing to see

Interesting, no vinegar for the dressing.

it makes great deviled egg mix. furikake on top and youre good to go.

This had me giggling! Down with Big Tomato! 😂

I loved, loved that you caught your enthusiasm for the new ingredient on camera! 😊

Love a cold noodle dish.

Oh man I gotta try this, it looks so good!

I want to try this. the making of the ume miso. what farm is selling green ume in california?

When I lived in Japan I had friends who would make plum wine from green ume. Just take a large jar and put in ume about a quarter of the jar and then fill it with clear liquor. After a year (!) you dip out some the liquor into a cup and add hot water. Great to have a little before going to bed on your futon.

I like these green ume plums from the plum vine 😂

I really love this ! TYSM. and great pointers on canned clams!!

Hey, you, lady! Your shirt sucks.

Why use baking powder in the brine? I’ve used baking soda to aid browning, but baking powder acts as a leavening agent.

sounds like this worked better than using mayo for grilled cheese.

Love this technique. I add mayo to a marinade for salmon and it’s amazing 🤩