Thanks for tuning in to check out this episode! Let me know what you think and if you make any of the dishes, please share how they come out!!!! Thanks again for watching :)
As an italian, I could literally smell your dishes, especially the gnocchi. Love your Energy! PS: ever considered starting a CZcams Channel? Your knowledge, skills and personality are on point
As a german i have a tip for the first meal Rösti: If you let the water settle, that you pressed out of the potatoes, you can slowly drain it and what remains is potato starch. Put that back in the mixture and it gets even more crispy!
This dude is awesome. Watched so many of these videos now. Just basic cooking advice you pick up from having him narrate his process in a simple way is really giving me some great tips on how to be a better cook. I'm not traditionally trained but people love my food and this is all just a level up for me to watch his videos.
i absolutely love videos like this. for me, the hallmark of a great chef is they don’t need a leg up from convoluted methods or obscure ingredients to show their skill + interest - a great chef can take the simplest of recipes + most basic items + their passion + love shine through their respect for the food, their explanations, their enthusiasm. it makes everything much more accessible for the “regular” ppl watching + highlights the fact that these great chefs are adaptable enough to understand their audience + cook on that level, whether that’s in multi million dollar restaurant kitchens or a domestic kitchen with classic, on hand pantry fillers. as a disabled individual w limited budget + a huge love for food/cooking, i watch so many vids but rare few use ingredients i know i can cheaply + easily acquire + recipes that can actually be followed + don’t take up 3 days for prep + cooking. bookmarked + so excited to use these for the next time i’m able to take the time to make something a bit more special!♥️
My favorite chef is back with another set of delicious, creative and affordable dishes! You can feel his passion for cooking in every video. Great work, Chef Dan and Epicurious.
I really love seeing all the recipes you do. You make whatever ingredient you're using the star. I loved the canned seafood episode. You treat all the ingredients with respect, no matter how inexpensive
The food looks great and I love what the chef is doing to promote budget friendly ingredients for the viewers. As someone from Switzerland, where Roesti originated, I have a few tips on how we do it there: there are two methods, one uses potatoes cooked the day before, coarsely grated seasoned and pan fried in clarified butter or butter and oil, and the other made with raw potatoes, as shown. The potatoes are grated on the large holes of a box grater, not the small. (you don't want mush) Season with salt and pepper and optional some grated nutmeg. Mix and place in a colander. Let sit for wee while, or squeeze gently with your hands. You don't want it to be bone dry, as you need the potato starch to hold the thing together. Then fry as shown. You can also place a layer of caramelised onion or cheese or/and fried bacon in the middle by placing these ingredients on an initial bed of 1/2 of your seasoned potatoes, covering with the other half and frying as usual. Delicious.
In the words of the great Dolly Parton: “I never met a spud I didn’t like.” - thanks for another great episode, Dan! I’m always so excited when these come out 😍
All of these look spectacular! BTW, I made your cream of mushroom soup using portobello caps, roasted garlic, and cream garnish last night. It was superb! It didn't look as pretty as yours (my portobellos became flat while roasting), but it was delicious! It was more than $3 per serving because it was so good that my bf and I each ate 2 bowls!
I did his Mushroom Soup too - but ended up slicing the Portabellos smaller and grilled them more. It seemed they were not cooking enough being left whole. I ended up adding them into soup instead of leaving both of them separate. Also added a whole package of fresh, small Cremini Mushrooms (grilled too), as we were making this for 3-4 people. Changed it to 4 cans of soup, but only added 3 cans of water to mix. Used some of the baked garlic to add to butter - and made refrigerator biscuits with garlic butter to dip. _Delicious!_
i like it, when the Rösti is not dense like you did, but with bigger pieces, so i use the big side of the box grater. But thats my taste, whoever likes it with the smaller pieces, can do it with them. It reminded me a little bit of a Tortilla de Patatas^^ but great recipes
And, the Golden Potato Award goes to ...... Dan! Who else deserves it more? Rosti in my region means a heavy, oily, shallow fried potato pancake thickened with plenty of white flour. Thank you for showing this much healthier way of rosti.
Here in Poland we add little flour, eggs and grated onions. And of course season it before cooking. Could be fried in oil or dry-fried on a cast-iron sheet of an old kitchen oven :)
@@angrypotato_fz Polish cousin is a little healthier than Hungarian :-) Just taking stuffed cabbage for example, yours is a bit lighter yet still delicious with all those mushrooms you add :-) Coming back to rosti, do you also press out the juice from the grated potato? what is your flour/potato ratio? For me flour causes some discomfort, that is why our regional rosti is too heavy for me. It is absorbing all frying oil too.
No offense to all the great chefs out there, but Dan has to be my favorite. I have never eaten or made gnocchi but I'm gonna try it because I always cook something of Chef Dan's from these recipes and that's my choice on this one. Looks pretty good. Side note I went down a big rabbit hole and ended up finding his website and buying a shirt and hat, Brigaid is one of the coolest things anyone has ever done and I hope for nothing but success. Thanks Epicurious for the great videos!! As someone in the mountain west region of the us we certainly use a lot of potatoes for cooking but always up for trying new great recipes.
Uhh this format is so good, I hope to see more of this in the future. Although I don’t think it’s necessary that everything is like 3 dollars, just nothing too expensive yk
Like a wise man i know from the Eastern Europe, a true slav can make hundreds kind of food using only potato I'm gonna try these recipes ! Thank you very much !
@@danielgiusti6731 I made the roasted potato tuna salad! It was awesome, loved how harmonious the flavours were (and it's nice and filling too!) I've made lots of your recipes like the almost chickpea risotto and your take on a ribollita. Thank you for what you do, it's really meaningful work :)
These videos just make me happy watching them. Dan just seems super genuine and like he loves what he does, no gimmicks just quality. Hope you keep them coming
Chef Giusti, you're just wonderful. I really, really appreciate this show since I am on a budget and love good food. Those gnocchi look fantastic! I'd love to see you do a show or publish a book that features weekly menus that use up all of the ingredients you buy for a week (about how often I shop). 😘
That's a great idea. So often, we buy ingredients for just one recipe, but then we'll have things leftover that we don't know what to do with. And I'm too broke to waste food.
Always liked this series with the problem being I wouldn't make most of it (mushrooms and kale aren't welcome in my house) but appreciated the creativity. This marks the first one I can recall where I'm going "I'm gonna be making these". Well, 2 of them. Marilyn Batali gave me her gnocchi recipe when she was alive, and it's probably sacrilege to make anybody else's hehe
There are alternatives to Kale (Collard Greens, Swiss/Rainbow Chard, Tatsoi. Cabbage, Broccoli Rabe, Bok Choy, Spinach. etc). I'm also not a fan of mushrooms but I've also thought I wouldn't like things that I ended up loving (for example on the last video the bone in chicken was amazing!) So maybe you and I just haven't had it prepared the right way?
@@majoroldladyakamom6948 Oh dw, "barely able" is an improvement from "not at all able" thanks to anti-seizure meds. I'm on the up and up. Good neurologists are indispensible. Hard to summarize a medical history in a youtube comment, though!
You are my favorite chef, as you are down to earth and so personable. When I see you have another one of these budget videos--I can't wait to watch it.
Regarding the Rösti, I'm from Franconia and we do drain the Potatos with salt to get them dryer. But maybe the US potatos are much higher in starch/lower in water.
Amazing! My favorite dish from Spain is tortilla de patatas - potato & onion omelet but this Rosti looks amazing as to the gnocchi. I think Gnocchi means delicious in Italian. Thanks for another great video. God bless you.
@@danielgiusti6731 Damn, didnt expect a reply. No problem Dan,, you always give great tips and are really entertaining. Cant wait for your next video with Epicurious!
*Another video by Dan Giusti!* _Always happy to see what he has "dished up"!_ Please keep these videos coming! Love to see _(and try)_ Dan's great recipe ideas!
As much as I love this series it would be nice to see affordable recipes that don’t require an oven. I know most homes in the states have them but it would be cool to see since a lot of homes outside the states don’t have them.
Amazing series. I feel like there has been a change or addition into the epicurious team?? Well whether this has been the case or not, I am amazed by the editing and energy I feel in the new videos. You're doing a wonderful job!
More Dan videos please! Incomparable "chef" technique for CZcams. The budget seems harsh, though gotta draw line somewhere, I get it. I was unlikely to try the recipes from canned soup episode, but will absolutely try gnocchi with squash!
My two primary heating devices are a hot plate and a microwave. When the weather is nice, I use my barbeque. I really prefer that, but if it's rainy or windy, it's not practical. I don't have a functioning oven. I have a few pounds of potatoes to make, so this is helpful.:)
Amazing to finally understand why my potato where soggy. I'll know to wring out the shredded potato next time. Shredded frozen potato isn't a thing here in the UK, so shredding the potato by hand is essential.
i love this show but the one thing that always makes me feel a bit iffy on the prices is like,,, the price of half an onion or 3 basil leaves, those aren't things you buy in that little quantities ahahaha
I only have 1 problem with the Rösti. You don’t need two plates to flip it. You can place it onto the plate, turn the pan over, and flip both the pan and plate together to get it fully flipped in the pan. It’s just getting another plate dirty.
MR DAN...YOU ARE A GREAT CHEF. EASY TO FOLLOW. COOKING ON A BUDGET IS GREAT. EATING OUT IS KRAZY! VERY EXPENSIVE....I ENJOY YOUR HUMOR. HAPPY COOKING. CAN YOU POST THE INGREDIENTS ON THE VIDEO?. THANK YOU
hi, for people looking at rösti and not finding what they want, try pomme darphin (it's the french version of it) the differences is darphin aren't pre coocked, rösti are boiled potato before grating them. (hope someone find this comment useful).
Another excellent video! Very informative and entertaining, perfectly shot and edited. And thank you Chef Giusti for sharing your expertise in such a digestible and humorous way!
Always could have said 100°... Celsius. Which, whilst a low temperature for oven baking, is still the boiling point of water, so it would get the potatos done eventually.
Just made the brown butter sage gnocchi and thank you. I basically had every ingredient already except the sage and squash but this turned out so good!!
My favourite potato dish is baked potatoes with fried spam, pineapple pieces, cheese, sweet chilli sauce, sour cream and spring onions... Seriously good food.
So a little tip from me would be: you can use those reusable cloth bags for vegetables or bags normally used to keep socks from getting lost in cavities of washing machine and use them to squeeze water out of grated potatoes
Hey maybe one suggestion might be to figure out ways to make this in a short period of time, so it's useful for people with busy jobs or low income people with kids or who work more than one job Otherwise this is really great!! Love this series
Thanks for tuning in to check out this episode! Let me know what you think and if you make any of the dishes, please share how they come out!!!!
Thanks again for watching :)
Nah, thank you! You're a legend mate. Your episodes are always equally educational and hilarious.
@@BananaPeelEuroTrash Well thank you very much ☺️
One of the most classiest chefs i have seen on the internet..thanks for the education and tips :)
@@mayur2330 Thanks for such kind words!
As an italian, I could literally smell your dishes, especially the gnocchi.
Love your Energy!
PS: ever considered starting a CZcams Channel? Your knowledge, skills and personality are on point
Every time I see one of these great budget recipe videos, I'm reminded of Gordon Ramsay who put fresh saffron in his budget omelette.
When I watch Gordon, I think about his “splash of olive oil” being half a bottle
lol that was budget for him I guess
Ha! I didn't know that. Yet another thing to add to the list of reasons Gordon is clearly more hype than substance. 😂
Got a link or title to this video? Would love to see it lol
@@aarrowerwin Something like budget Gordon Ramsay, and find the omelet recipe.
As a german i have a tip for the first meal Rösti:
If you let the water settle, that you pressed out of the potatoes, you can slowly drain it and what remains is potato starch.
Put that back in the mixture and it gets even more crispy!
Awesome tip!!!
Thanks for the tip🤍
This is probably my favorite series on this channel. So useful for home cooks with a tighter budget, and he's very personable to watch as well!
Thank you :)
Dan,
Leroy Brown here and loving seeing a great man I graduated with from the C.I.A. Congratulations .
Hey Leroy!!! Great to hear from you! I hope all is well!!
This dude is awesome. Watched so many of these videos now. Just basic cooking advice you pick up from having him narrate his process in a simple way is really giving me some great tips on how to be a better cook. I'm not traditionally trained but people love my food and this is all just a level up for me to watch his videos.
I feel like Pro Chef is a bit of an understatement when talking about this chef. He was the head chef from one of the best restaurants in the world!
Man we need more Dan episode, dude's a treasure.
i absolutely love videos like this. for me, the hallmark of a great chef is they don’t need a leg up from convoluted methods or obscure ingredients to show their skill + interest - a great chef can take the simplest of recipes + most basic items + their passion + love shine through their respect for the food, their explanations, their enthusiasm. it makes everything much more accessible for the “regular” ppl watching + highlights the fact that these great chefs are adaptable enough to understand their audience + cook on that level, whether that’s in multi million dollar restaurant kitchens or a domestic kitchen with classic, on hand pantry fillers. as a disabled individual w limited budget + a huge love for food/cooking, i watch so many vids but rare few use ingredients i know i can cheaply + easily acquire + recipes that can actually be followed + don’t take up 3 days for prep + cooking. bookmarked + so excited to use these for the next time i’m able to take the time to make something a bit more special!♥️
Master Chef
Jacques Pepin fits your description perfectly.
A lot like this guy but a bit slower, French and aged perfectly like fine wine.❤
I really appreciate you guys include things like price of oil into the budget. Most people don’t.
My favorite chef is back with another set of delicious, creative and affordable dishes! You can feel his passion for cooking in every video. Great work, Chef Dan and Epicurious.
Thank you so much!!!
I really love seeing all the recipes you do. You make whatever ingredient you're using the star. I loved the canned seafood episode. You treat all the ingredients with respect, no matter how inexpensive
The food looks great and I love what the chef is doing to promote budget friendly ingredients for the viewers. As someone from Switzerland, where Roesti originated, I have a few tips on how we do it there: there are two methods, one uses potatoes cooked the day before, coarsely grated seasoned and pan fried in clarified butter or butter and oil, and the other made with raw potatoes, as shown. The potatoes are grated on the large holes of a box grater, not the small. (you don't want mush) Season with salt and pepper and optional some grated nutmeg. Mix and place in a colander. Let sit for wee while, or squeeze gently with your hands. You don't want it to be bone dry, as you need the potato starch to hold the thing together. Then fry as shown. You can also place a layer of caramelised onion or cheese or/and fried bacon in the middle by placing these ingredients on an initial bed of 1/2 of your seasoned potatoes, covering with the other half and frying as usual. Delicious.
In the words of the great Dolly Parton: “I never met a spud I didn’t like.” - thanks for another great episode, Dan! I’m always so excited when these come out 😍
Thank YOU for watching!!
All of these look spectacular! BTW, I made your cream of mushroom soup using portobello caps, roasted garlic, and cream garnish last night. It was superb! It didn't look as pretty as yours (my portobellos became flat while roasting), but it was delicious! It was more than $3 per serving because it was so good that my bf and I each ate 2 bowls!
That’s awesome to hear!!!!
I did his Mushroom Soup too - but ended up slicing the Portabellos smaller and grilled them more. It seemed they were not cooking enough being left whole.
I ended up adding them into soup instead of leaving both of them separate.
Also added a whole package of fresh, small Cremini Mushrooms (grilled too), as we were making this for 3-4 people.
Changed it to 4 cans of soup, but only added 3 cans of water to mix. Used some of the baked garlic to add to butter - and made refrigerator biscuits with garlic butter to dip. _Delicious!_
I love seeing these types of comments on cooking channels :)
Damn that sounds delicious 🤤
i like it, when the Rösti is not dense like you did, but with bigger pieces, so i use the big side of the box grater. But thats my taste, whoever likes it with the smaller pieces, can do it with them. It reminded me a little bit of a Tortilla de Patatas^^ but great recipes
as a swiss person i can tell you that your way to make rösti is the right way
@@zinnoh my way or the way he does?^^ sorry for the asking, i am from Germany :D
And, the Golden Potato Award goes to ...... Dan!
Who else deserves it more?
Rosti in my region means a heavy, oily, shallow fried potato pancake thickened with plenty of white flour.
Thank you for showing this much healthier way of rosti.
Here in Poland we add little flour, eggs and grated onions. And of course season it before cooking. Could be fried in oil or dry-fried on a cast-iron sheet of an old kitchen oven :)
@@angrypotato_fz Polish cousin is a little healthier than Hungarian :-) Just taking stuffed cabbage for example, yours is a bit lighter yet still delicious with all those mushrooms you add :-)
Coming back to rosti, do you also press out the juice from the grated potato? what is your flour/potato ratio? For me flour causes some discomfort, that is why our regional rosti is too heavy for me. It is absorbing all frying oil too.
So glad y'all are still making vids with Dan, he is a gem and these videos are a goldmine of cheap, healthy, and delicious eating.
No offense to all the great chefs out there, but Dan has to be my favorite. I have never eaten or made gnocchi but I'm gonna try it because I always cook something of Chef Dan's from these recipes and that's my choice on this one. Looks pretty good.
Side note I went down a big rabbit hole and ended up finding his website and buying a shirt and hat, Brigaid is one of the coolest things anyone has ever done and I hope for nothing but success.
Thanks Epicurious for the great videos!! As someone in the mountain west region of the us we certainly use a lot of potatoes for cooking but always up for trying new great recipes.
Thanks for such kind words and for ordering some Brigaid Merchandise!!
How did it taste?
What a great teacher! This series is just what we need with soaring prices at the grocery store. Gourmet but on a budget.
Uhh this format is so good, I hope to see more of this in the future. Although I don’t think it’s necessary that everything is like 3 dollars, just nothing too expensive yk
Thank you :)
It's per portion.
@@thedarkemissary Bro I’m not stupid
@@thedarkemissary I watched the video too duh
What is cheap for one person is expensive for someone else. I admire Chef’s dedication to providing delicious recipes that are accessible to most.
We need more of these videos. I truly enjoy learning how to make delicious home cooked meals that don’t break the bank.
Like a wise man i know from the Eastern Europe, a true slav can make hundreds kind of food using only potato
I'm gonna try these recipes ! Thank you very much !
Went to the grocery store yesterday, thank you for more affordable and delicious meals :)
Awesome! Please let me know what recipes you make and how they come out!!
@@danielgiusti6731 I made the roasted potato tuna salad! It was awesome, loved how harmonious the flavours were (and it's nice and filling too!) I've made lots of your recipes like the almost chickpea risotto and your take on a ribollita. Thank you for what you do, it's really meaningful work :)
These videos just make me happy watching them. Dan just seems super genuine and like he loves what he does, no gimmicks just quality. Hope you keep them coming
I’m so glad they make you happy!! :)
Chef Giusti, you're just wonderful. I really, really appreciate this show since I am on a budget and love good food. Those gnocchi look fantastic! I'd love to see you do a show or publish a book that features weekly menus that use up all of the ingredients you buy for a week (about how often I shop). 😘
That's a great idea. So often, we buy ingredients for just one recipe, but then we'll have things leftover that we don't know what to do with. And I'm too broke to waste food.
Always liked this series with the problem being I wouldn't make most of it (mushrooms and kale aren't welcome in my house) but appreciated the creativity. This marks the first one I can recall where I'm going "I'm gonna be making these".
Well, 2 of them. Marilyn Batali gave me her gnocchi recipe when she was alive, and it's probably sacrilege to make anybody else's hehe
Nice!!! I’m happy there are a couple of recipes that you want to try!
Honestly, if you haven't tried the chickpea risotto from the previous series you're missing out
There are alternatives to Kale (Collard Greens, Swiss/Rainbow Chard, Tatsoi. Cabbage, Broccoli Rabe, Bok Choy, Spinach. etc).
I'm also not a fan of mushrooms but I've also thought I wouldn't like things that I ended up loving (for example on the last video the bone in chicken was amazing!) So maybe you and I just haven't had it prepared the right way?
@@chadloveland2821 Well, I'm allergic to them, so preparation isn't the problem, heh.
If you’re super super on a budget keep your potatoes unpeeled (remember to wash them) for your rosti- Waste not want not!
There are never enough of these to watch.
Respectfully, Chef Giusti: I love watching your videos, not only for the great content, but also for the eye candy!
I'm barely able to work due to epilepsy and these videos save my life.
@@majoroldladyakamom6948 Oh dw, "barely able" is an improvement from "not at all able" thanks to anti-seizure meds. I'm on the up and up. Good neurologists are indispensible. Hard to summarize a medical history in a youtube comment, though!
You are my favorite chef, as you are down to earth and so personable. When I see you have another one of these budget videos--I can't wait to watch it.
Thanks for such kind words!
@@danielgiusti6731
Bet your hugs are as satisfying as your recipes. 😌 ❤
Making gnocchi from sweet potato (we call it kumara in NZ, I understand some Americans call them yams) is a winner. Same method and prep.
Let put these boys in at room temp and see what they can do had me rolling!
Hahaha
Loved it! As a student cooking on a tight budget is the only option. THis vid is a gold mine
Awesome! So happy you find the recipes useful!!
Love watching you Chef Dan! The way you say gnocchi, I'm swooning haha.
Hahah :) thank you for watching!!
Regarding the Rösti, I'm from Franconia and we do drain the Potatos with salt to get them dryer. But maybe the US potatos are much higher in starch/lower in water.
Amazing! My favorite dish from Spain is tortilla de patatas - potato & onion omelet but this Rosti looks amazing as to the gnocchi. I think Gnocchi means delicious in Italian. Thanks for another great video. God bless you.
Just came to say,I love this dude. Watching every video he is in.
Wow! Thank you so much!!! ☺️☺️
@@danielgiusti6731 Damn, didnt expect a reply. No problem Dan,, you always give great tips and are really entertaining. Cant wait for your next video with Epicurious!
Chef Giusti, I know you are busy, but your own CZcams channel would be a hit (and greatly appreciated).
Brilliant 🥰 Greetings from Scotland 😊 Have a wonderful day everyone 🌻
The Smart Cook is my favorite series, all credits to Dan Giusti!
I am absolutely going to try the Rosti Potato - maybe just 2 or 3 spuds for one meal as a trial.
*Another video by Dan Giusti!*
_Always happy to see what he has "dished up"!_
Please keep these videos coming!
Love to see _(and try)_ Dan's great recipe ideas!
I'm in awe. I want more of these videos from Chef Giusti!
Thank you!!!
That last one……yum!
As much as I love this series it would be nice to see affordable recipes that don’t require an oven. I know most homes in the states have them but it would be cool to see since a lot of homes outside the states don’t have them.
I love these recipes ♡ I love to cook but I'm on a budget so it's nice to see such good ideas
Amazing series. I feel like there has been a change or addition into the epicurious team?? Well whether this has been the case or not, I am amazed by the editing and energy I feel in the new videos. You're doing a wonderful job!
More Dan videos please! Incomparable "chef" technique for CZcams. The budget seems harsh, though gotta draw line somewhere, I get it. I was unlikely to try the recipes from canned soup episode, but will absolutely try gnocchi with squash!
Chef, you are one of my new heroes
Well thank you so much!!!!
I love how pretty much all the recipes for this series are very approachable. Like I could introduce someone to cooking with these.
Epicurious is an awesome channel i love everything you guys come out with ! Cheers from Colombia amigos!!!
My two primary heating devices are a hot plate and a microwave.
When the weather is nice, I use my barbeque. I really prefer that, but if it's rainy or windy, it's not practical.
I don't have a functioning oven.
I have a few pounds of potatoes to make, so this is helpful.:)
Love the Giusti content!!
Amazing to finally understand why my potato where soggy. I'll know to wring out the shredded potato next time. Shredded frozen potato isn't a thing here in the UK, so shredding the potato by hand is essential.
i love this show but the one thing that always makes me feel a bit iffy on the prices is like,,, the price of half an onion or 3 basil leaves, those aren't things you buy in that little quantities ahahaha
Our king dropped another banger!
:):):)
I only have 1 problem with the Rösti.
You don’t need two plates to flip it. You can place it onto the plate, turn the pan over, and flip both the pan and plate together to get it fully flipped in the pan. It’s just getting another plate dirty.
I just love The Smart Cook series ❤
Thank you!!
MR DAN...YOU ARE A GREAT CHEF. EASY TO FOLLOW. COOKING ON A BUDGET IS GREAT. EATING OUT IS KRAZY! VERY EXPENSIVE....I ENJOY YOUR HUMOR. HAPPY COOKING. CAN YOU POST THE INGREDIENTS ON THE VIDEO?. THANK YOU
I love this series and Dan
Thank you ☺️
I could watch these videos all day! Love it thank you 🙏❤️❤️
Chef Dan has done it again!
So excited to see this pop up!! I'm making that gnocchi, for sure!!
Great! Let me know how it comes out!
hi, for people looking at rösti and not finding what they want, try pomme darphin (it's the french version of it) the differences is darphin aren't pre coocked, rösti are boiled potato before grating them. (hope someone find this comment useful).
We need more cooking on a budget from him!
More to come :):)
I'd love to see printable recipes for all these episodes!!!
Another excellent video! Very informative and entertaining, perfectly shot and edited. And thank you Chef Giusti for sharing your expertise in such a digestible and humorous way!
Yesss!!!! New Dan Giusti!
That’s me :)
Made my day!
Always could have said 100°... Celsius. Which, whilst a low temperature for oven baking, is still the boiling point of water, so it would get the potatos done eventually.
Best series on Epicurious
Just made the brown butter sage gnocchi and thank you. I basically had every ingredient already except the sage and squash but this turned out so good!!
Knocking it out of the park, DG!
I really like this guy, expert and funny.
Thank you ☺️
Love it! Going to try this, keep up the good work and thank you for sharing again :) 😍🥰❤️
Winner winner potato dinner
Wow so good
Awesome videos, they always give me an inspiration for cooking, and teach me cooking techniques.
Say it every time this guys brilliant.
Haha I don’t know about brilliant, but thank you ☺️
The longer I look into his videos, the more I fall in love w him 😩
Definitely trying that third one. I LOVE butternut squash
My favourite potato dish is baked potatoes with fried spam, pineapple pieces, cheese, sweet chilli sauce, sour cream and spring onions... Seriously good food.
Chef Dan is a genius with food and these vids are awesome. Thank you!
Potato is the star(ch) of the show!
You're a real treasure, Dan!
I have not eaten very many potatoes since I’ve been vegan; However, after the first part of your video tho… I’m making that potato cake!
Yay! I love these! Still need to try the strawberry tomato toast thing from the other episode though!
Nice! Can’t wait to try!
I'm 🥰 these segments. Great ideas.
Fab content!
I am so going to try that rosti recipe!
Nice! Let me know how it comes out!!
Thank you for these videos and for sharing (and applying) your knowledge to affordable stuff!
It’s my pleasure!
Great energy love the cheap easy recepies
When you have a recipe like gnocchi that uses just the yolk, what do you do with the whites? (or vice versa) Save them in the fridge for later?
Awesome content!
Giusti is a bloody legend.
Chef Danial Giusti must be protected at all costs!
So a little tip from me would be: you can use those reusable cloth bags for vegetables or bags normally used to keep socks from getting lost in cavities of washing machine and use them to squeeze water out of grated potatoes
Hey maybe one suggestion might be to figure out ways to make this in a short period of time, so it's useful for people with busy jobs or low income people with kids or who work more than one job
Otherwise this is really great!! Love this series