Thanks for watching the video! If you want to start your own language learning journey, here's a link to get a discount for a lifetime subscription to Rosetta Stone for only $179 (discounted from $299). HAPPY LEARNING! tryrosettastone.com/misohungrie-1
Your white pan was messing with my head so bad! My screen is set so dark it looked like you were cooking directly on a dinner plate and I was like "WHAAAAAT!? THE GLASS IS GONNA SHATTER!" lol.
The three tenets: - Stay your blade away from the food of the innocent. - Cook in plain sight. - Never compromise the kitchen. And the most important thing to remember when cooking: "Nothing is true, everything is permitted."
For the Baba Ghanoush(Mutabal), choose male eggplants (look for dots not slits on the bottoms) as they have less seeds. Don't cut them open yet, just poke some holes in them before you; steam, broil, oven, whatever you choose, till the skin is wrinkled and they're a bit deflated looking. Take em out, let them sit, then slice, and scoop onto a pan. Add your salt and garlic, then proceed to mash with a potato masher, till you get that creamy consistency. Put it in the fridge to rest and there you have it. Where you messed up; You added the salt first when you cut them open. You actually want the water already inside them, to cook the innards when in the oven, making everything mushy. You only add salt during the mashing process. And as with all veggie dishes, a good amount of salt is preferred.
@@Firehawk873 three things mostly. First, his habit to talk in an annoying fake-English accent when reading quotes; secondly the fact that it’s a very anglocentric show: even when using French or other recipes, he only talks about the UK and US; and lastly the continued sponsorship from Hellofresh, which abuses its employees to a degree you wouldn’t believe!
@@fietehermans9903 Oh do they? This the first I'm hearing of that. I just don't like them because they posit themselves as "affordable" and "customizable" when my food stamp using, diabetic ass can't use ANYTHING they make.
from what I can tell, they did their homework on authenticity too, using only what ingredients belong to the place and time of each era (although using modern forms of preparation). So that's surprising since many entertainment franchise cookbooks completely ignore such things.
So this is one of the reasons I love the people who work on the Assassin's Creed merch. For the most part, they never really skimp out on quality and they also try to make stuff as historically accurate as possible.
In terms of making a creamy mixture out of eggplant, I don't think you went wrong anywhere. My mom makes eggplant spread with similar ingredients and she always uses a hand blender to mix everything together. I think the writers of the cookbook may have forgotten to add the fact that you need something to smash the eggplant, or maybe they used a special kind of eggplant that is a lot softer when cooked? Edit: another way to cook the eggplants to make them slightly softer (though they'll still need a hand blender imo) is to char them whole on a grill or a hot plate of some kind. The outer skin is soft and easily peelable. Though I still recommend using a hand blender afterwards. As for the recipe for the spread, I'd recommend removing the tahini and just using some olive oil instead as a fat source.
As a syrian ,I'll tell you what I know about the moutabel from watching my mom cook ... So first thing is that we dont chop the garlic , we crush it very very finely in a special wooden bowl and and stick ... they're garlic mashers, I imagine that helps with the softness of the final cream. And second thing is that my mom used to leave the Eggplant in the fire of a gas stove ... or in a normal fire if we're out.
Interesting mutabal recipe. In Levantine countries, we simply put the eggplants in the oven and once they're ready, we peel them to get the flesh. Then mix the garlic, tahini and lemon juice along with salt. Finally, we add yoghurt and eggplant flesh. It's highly recommended to decorate it with olive oil. Nice video!
For moutabel, we usually cook the eggplant on the stove and remove the skin with a knife(you can keep a tiny bit of the skin for extra flavoring) then you mash the eggplant with a fork (using a blender would make it too fine which here we don't do) I was also surprised with the onions as we don't use them😅 and I think you added a little too much lemon and too little tahini for the amount of eggplant you added. We also add a ton more seasonings than just salt.
In my experience when making eggplant spread like babaganoush or moutabel it's better to put the whole eggplant in the oven and just carve shallow lines in the skin. Then wait till it kinda crumpels and it will be really soft and easy to remove from the skin, no blending needed
I had high expectations about this cookbook going into the video given that AC does have a surprising amount of historical accuracy throughout the series. It seems worth checking out.
I cooked up the jambalaya recipe for the Aveline chapter. Replaced chorizo for turkey sausage, but still got a bit of a spice to it, but was really good
Basically you can't let the eggplant dry out, that what's it tough and stringy. If you roast it whole in the oven or grill it whole directly over fire it steams in the skin. That keeps all the moisture in leading to a much more soft and creamy flesh. I suppose you could also boil it but would dilute it's taste.
Thibaud Villanova has written a lot of cookbooks, and they're all very good. He has, as far as I know, one for Star Wars, 2 generalist geek things (with recipes from Sci-Fi, fantasy, manga/anime, video games, comic books, horror...), Asterix, Dragon Ball. He has also a book with only drinks and soups. I highly recommend his books, every recipe I've tried was super good. In particular, from the Assassin's Creed book, I can't recommend the Arno Dorian recipes enough. Especially the soup ;) . In fact, all the book is great.
I would try roasting the eggplant with the cut side down, even though many recipes say cut side up. You lose less moisture on the inside and you don't have to contend with that leathery layer of dry cooked flesh on top. Othwise another fun vid👍
I’d recommend using a pressure cooker for the eggplant. I’ve had the same issue when I make mock pumpkin pie with squash, and the pressure cooker makes it come out like mashed potatoes.
Didn't even know there was one..have to pick it up sometime. Waiting for The Witcher cookbook, that got pushed back into July according to my Amazon pre-order.
Ohh, I saw the French book. Wondered if it was official. The food looks gourmet, I like how you always find household items to dress up with, kind of like LowCostCosplay dude.
Next time place the Eggplant down like the inside flesh park facing down and only have the skin side up. The heat dries up the flesh making it hard to mash it all up
That banana version, looks good with ice cream. Also, you can do like a mix alternative version from the recipe by putting the marina in-between. So, I don’t know if that will work, but I should try cooking it.
I am aware I haven't been commenting as much but I want to say that each and every one of your videos has been top tier and you never disappoint! I definitely agree that this cookbook is a great way to expand ones palatable horizons by going out of their comfort zones with these recipes. I definitely would love to try these out myself! Also: ngl your dedication to your bits regarding the cookbooks' licenses are great. Admittedly laughed out loud with your hidden blade-eggplant-cutting bit!
Have you ever considered doing a cookbook deep dive where you could go back to some of your favorite themed books and over the corse of a few weeks or month you cooks some more of the recepies?
You said the eggplant got crispy on the outside so i would try going a lower temperature for a longer time. The lower and slower you go the creamier it gets. You can also add some steam by putting a bowl of water under your baking sheet if it keeps being too firm.
How I’m used to getting eggplant dishes(I’m part Arab and north-Sudanese), they’re cooked, (steamed, grilled, pan, whatever way) till they’re so soft it’s practically mushy when they’re used for a dip like that, so it doesn’t even require a blender, but they do use it to make it ultra smooth and or fluffy. It’s definitely not been cooked long enough. That can depend on a lot of things, like the season in which the eggplant was bought, etc, so there’s not really a fixed time for that, my mom and I just keep checking on it till the texture seems right. Good effort though! There’s usually some tricks to the seemingly simple vegetable dishes in these types of cuisines, so don’t get too down on yourself, I’ve messed up plenty, and I still do!
Great video! I always look forward to seeing whatever cookbook you do next. As for the Moutabel, you might have needed to cook the eggplant a bit more. I've never made this dish but I do cook eggplant quite a bit and occasionally it will need some extra time in the oven to be able to separate well. Will often have a creamier consistency once it is done as well, so that might have been your problem. Again though I've never cooked this dish though so I might be wrong.
I kinda wish that for some kind of Milestone/Special Video he'd go over his collection of cookbooks (assuming he has a collection), anyone else wanna see that?
Those Levantine recipes made me so sad 🥲 we have so many recipes that would have worked perfectly here!! There’s no difference between baba ganoush and moutabel btw, they both have tahini in them! I’ve never personally heard of putting onion in it (we usually use garlic) and there’s usually a lot more tahini in it (that’s what gives it the creamy texture!) so I’m not surprised this recipe didn’t work out :( Amazing video as usual!! I love how much effort you put into sticking with the theme, it makes things so much more entertaining ♥️♥️
Remember, assassin's Creed has always taken historical events and gave them a twist, i wouldn't be surprised if most of the recipes in the book aren't a historic or cultural dish that they put a twist on.
8:28 you don’t know how exited I was when you introduced Edward! I grew up on black flag and that’s how I know this wonderful game series! (Fun fact) I share the same birthday as him! (March 10th)
For the Baba Ganush/Metabbel, someone else already gave advice on the eggplant so I'll go on with the seasoning, that is way too much lemon juice, a spritz from half a lime and then adjusting to taste AFTER making it will do, and half an onion is better than a whole one. You might want to add another tablespoon or two of Tahini as well
i think one thing affecting the moutabel's consistency was the stringiness of the egg plant, one thing that could help is cut the stringy plant matter into shorter bits before mashing it.
For the Masyaf Moutabel i would have used double the garlic, only half the onion and 3 times the Tahini (if not more )and half the lemon. This should make things taste way creamier and better in the future. The Lasagna looked good but i also would use less lemon juice and more cheese mixture (also the cold water for the noodles is also to prevent them from getting more cooked from the resedue heat). Hope this helps :)
Being drunk on french wine and cheap rum, I'm really in the mood for those bananas. Might wel make those tomorrow with the insane amount of bananas we have at home. No idea why we have so many though XD
From your friendly Arab, to easily make the Eggplant, there are 2 ways: 1. deskin the eggplant, cut into chunks then panfry on slowly, flipping it. 2. Put it on open fire, and pray it doesn't burn down the house (alot of arabs do this apparently, we don't). the steps in the book are probably incorrect or missing, its best done with food processor, interesting use of blender, smart!
I think it’s possible they wanted to make it similar to how someone in a medieval era would have made it but they could’ve listed a pestle in mortar or something
Maybe grilling the eggplant would work instead of an oven. Put it over a fire let the skin burn, peel the burnt skin off and mash the eggplant. That's how I know Mouttabel or other similar dishes are usually made.
Thibaud Villanova has a few other cookbooks that also look fantastic, although not all of them are translated to English I think. I was going to recommend his Star Wars book (because it's the one I have first hand experience with) but I can't find it in English. He has a Legend of Zelda book in English that looks very promising though
Thanks for watching the video! If you want to start your own language learning journey, here's a link to get a discount for a lifetime subscription to Rosetta Stone for only $179 (discounted from $299). HAPPY LEARNING! tryrosettastone.com/misohungrie-1
Your white pan was messing with my head so bad! My screen is set so dark it looked like you were cooking directly on a dinner plate and I was like "WHAAAAAT!? THE GLASS IS GONNA SHATTER!" lol.
The three tenets:
- Stay your blade away from the food of the innocent.
- Cook in plain sight.
- Never compromise the kitchen.
And the most important thing to remember when cooking:
"Nothing is true, everything is permitted."
Love it!!
@Gamer_weeb21 kid named finger: 👴🏼
For the Baba Ghanoush(Mutabal), choose male eggplants (look for dots not slits on the bottoms) as they have less seeds. Don't cut them open yet, just poke some holes in them before you; steam, broil, oven, whatever you choose, till the skin is wrinkled and they're a bit deflated looking. Take em out, let them sit, then slice, and scoop onto a pan. Add your salt and garlic, then proceed to mash with a potato masher, till you get that creamy consistency. Put it in the fridge to rest and there you have it.
Where you messed up; You added the salt first when you cut them open. You actually want the water already inside them, to cook the innards when in the oven, making everything mushy. You only add salt during the mashing process. And as with all veggie dishes, a good amount of salt is preferred.
This is amazing advice! Thanks!
Came here looking for this comment since I'm about 50/50 on eggplants too. Now I know why! Thanks!
I like how they don't have any recipes for ancient Egypt, so they just gave up and did a hummus recipe instead!😄
Idk tasting history found a ton of recipes 😂
I know, but he uses a lot of non-traditional sources. Pretty good show, even though the presenter is horrible (in my opinion)
@@Firehawk873 three things mostly. First, his habit to talk in an annoying fake-English accent when reading quotes; secondly the fact that it’s a very anglocentric show: even when using French or other recipes, he only talks about the UK and US; and lastly the continued sponsorship from Hellofresh, which abuses its employees to a degree you wouldn’t believe!
@@Firehawk873 what are you talking about, the only remotely valid point is the third one 😭
@@fietehermans9903 Oh do they? This the first I'm hearing of that. I just don't like them because they posit themselves as "affordable" and "customizable" when my food stamp using, diabetic ass can't use ANYTHING they make.
from what I can tell, they did their homework on authenticity too, using only what ingredients belong to the place and time of each era (although using modern forms of preparation). So that's surprising since many entertainment franchise cookbooks completely ignore such things.
So this is one of the reasons I love the people who work on the Assassin's Creed merch. For the most part, they never really skimp out on quality and they also try to make stuff as historically accurate as possible.
In terms of making a creamy mixture out of eggplant, I don't think you went wrong anywhere. My mom makes eggplant spread with similar ingredients and she always uses a hand blender to mix everything together. I think the writers of the cookbook may have forgotten to add the fact that you need something to smash the eggplant, or maybe they used a special kind of eggplant that is a lot softer when cooked?
Edit: another way to cook the eggplants to make them slightly softer (though they'll still need a hand blender imo) is to char them whole on a grill or a hot plate of some kind. The outer skin is soft and easily peelable. Though I still recommend using a hand blender afterwards. As for the recipe for the spread, I'd recommend removing the tahini and just using some olive oil instead as a fat source.
the only tip i could add to this is just let the salt sit for like 30 more mins and then blend it up since thats what my mom does
Doesn’t help that he water boarded them after pulling out the water with salt. Just use a damp paper towel at that point
@@thegodzachieve Maybe he never cooks with eggplant?
I think it's better when the eggplant is lubricated to full potential.
I think eggplants are big and release creamy sensations in our mind
As a syrian ,I'll tell you what I know about the moutabel from watching my mom cook ...
So first thing is that we dont chop the garlic , we crush it very very finely in a special wooden bowl and and stick ... they're garlic mashers, I imagine that helps with the softness of the final cream.
And second thing is that my mom used to leave the Eggplant in the fire of a gas stove ... or in a normal fire if we're out.
Interesting mutabal recipe. In Levantine countries, we simply put the eggplants in the oven and once they're ready, we peel them to get the flesh. Then mix the garlic, tahini and lemon juice along with salt. Finally, we add yoghurt and eggplant flesh. It's highly recommended to decorate it with olive oil. Nice video!
For moutabel, we usually cook the eggplant on the stove and remove the skin with a knife(you can keep a tiny bit of the skin for extra flavoring) then you mash the eggplant with a fork (using a blender would make it too fine which here we don't do) I was also surprised with the onions as we don't use them😅 and I think you added a little too much lemon and too little tahini for the amount of eggplant you added.
We also add a ton more seasonings than just salt.
That's extremely helpful, thanks! Very interesting to hear that you don't use onions as the one I made is definitely way too onion-y haha
In my experience when making eggplant spread like babaganoush or moutabel it's better to put the whole eggplant in the oven and just carve shallow lines in the skin. Then wait till it kinda crumpels and it will be really soft and easy to remove from the skin, no blending needed
Basically just cook it long enough and personally I would leave out the onion, just put some cumin, garlic, herbs and maybe Joghurt
Yeah I think putting the whole eggplant is the way to go. I probably would have had mushier insides
I had high expectations about this cookbook going into the video given that AC does have a surprising amount of historical accuracy throughout the series. It seems worth checking out.
I cooked up the jambalaya recipe for the Aveline chapter. Replaced chorizo for turkey sausage, but still got a bit of a spice to it, but was really good
Nice! I gotta try that
11:29
AWEEE hahaha the way he was nibbling on the vanilla bean was sooo cute!!!
Basically you can't let the eggplant dry out, that what's it tough and stringy. If you roast it whole in the oven or grill it whole directly over fire it steams in the skin.
That keeps all the moisture in leading to a much more soft and creamy flesh. I suppose you could also boil it but would dilute it's taste.
Makes a lot of sense. Yeah if I revisit the recipe I think I would do it whole next time
I'm shocked they acknowledged Aveline. Good on them.
They make their lasagna with ricotta instead of bechamel. This cookbook gets my seal of approval.
Yeah ricotta in lasagna is so gooooood 🤤
The fact you have unity as your background is awesome
Thibaud Villanova has written a lot of cookbooks, and they're all very good. He has, as far as I know, one for Star Wars, 2 generalist geek things (with recipes from Sci-Fi, fantasy, manga/anime, video games, comic books, horror...), Asterix, Dragon Ball. He has also a book with only drinks and soups. I highly recommend his books, every recipe I've tried was super good.
In particular, from the Assassin's Creed book, I can't recommend the Arno Dorian recipes enough. Especially the soup ;) . In fact, all the book is great.
I wish the Dragonball cookbook was in english! I'd be all over that
@@MisoHungrie Me too, I want your opinion on that :D.
Reminds me of that part from a smosh assassin's creed music video where anthony is eating a reindeer and says:"What?! A man's gotta eat."
The food in this book looked like it was to die for! Guess this is the closest we’ll get to an AC Canada but I think it was honored well!
that sponsorship transition was clean af
I would try roasting the eggplant with the cut side down, even though many recipes say cut side up. You lose less moisture on the inside and you don't have to contend with that leathery layer of dry cooked flesh on top. Othwise another fun vid👍
I’d recommend using a pressure cooker for the eggplant. I’ve had the same issue when I make mock pumpkin pie with squash, and the pressure cooker makes it come out like mashed potatoes.
I really didn't like the eggplant lasagna but the bread pudding is AMAZING. The jambalaya is also pretty tasty too.
Glad to hear that the bread pudding and jambalaya are good. I gotta try those!
Didn't even know there was one..have to pick it up sometime. Waiting for The Witcher cookbook, that got pushed back into July according to my Amazon pre-order.
Same! I was really hoping to get my hands on The Witcher cookbook but hopefully the delay is worth it!
That lasagna/Memories of Constantinople looked so good!
You introduced that AD read beautifully. Nice presentation.
Ohh, I saw the French book. Wondered if it was official. The food looks gourmet, I like how you always find household items to dress up with, kind of like LowCostCosplay dude.
Lol love the Low-cost cosplay guy. Best cosplay is cheap cosplay!
Next time place the Eggplant down like the inside flesh park facing down and only have the skin side up. The heat dries up the flesh making it hard to mash it all up
damn, sponsor transition smooth!
Aussi, Bravo d’apprendre le français, c’est une belle langue qui mérite la découverte!
Merci beaucoup! 💗
Those bucaneer bananas looks amazing! I'd love to try to make them.
That banana version, looks good with ice cream. Also, you can do like a mix alternative version from the recipe by putting the marina in-between. So, I don’t know if that will work, but I should try cooking it.
Great idea!
I love these intros, they just keep getting better and better 😂
Your intro edits are some of my absolute favorites they are so good and creative I love them so much!
I am aware I haven't been commenting as much but I want to say that each and every one of your videos has been top tier and you never disappoint! I definitely agree that this cookbook is a great way to expand ones palatable horizons by going out of their comfort zones with these recipes. I definitely would love to try these out myself!
Also: ngl your dedication to your bits regarding the cookbooks' licenses are great. Admittedly laughed out loud with your hidden blade-eggplant-cutting bit!
Have you ever considered doing a cookbook deep dive where you could go back to some of your favorite themed books and over the corse of a few weeks or month you cooks some more of the recepies?
it was so endearing the way you said “bananers”
Lol didn't think anyone would notice 😆🍌
You said the eggplant got crispy on the outside so i would try going a lower temperature for a longer time. The lower and slower you go the creamier it gets. You can also add some steam by putting a bowl of water under your baking sheet if it keeps being too firm.
Those are awesome tips. Thanks!
At first I was like I swear I clicked on a miso video until assassins creed maple popped up 😂
How I’m used to getting eggplant dishes(I’m part Arab and north-Sudanese), they’re cooked, (steamed, grilled, pan, whatever way) till they’re so soft it’s practically mushy when they’re used for a dip like that,
so it doesn’t even require a blender, but they do use it to make it ultra smooth and or fluffy.
It’s definitely not been cooked long enough.
That can depend on a lot of things, like the season in which the eggplant was bought, etc, so there’s not really a fixed time for that, my mom and I just keep checking on it till the texture seems right.
Good effort though!
There’s usually some tricks to the seemingly simple vegetable dishes in these types of cuisines, so don’t get too down on yourself, I’ve messed up plenty, and I still do!
Great video! I always look forward to seeing whatever cookbook you do next.
As for the Moutabel, you might have needed to cook the eggplant a bit more. I've never made this dish but I do cook eggplant quite a bit and occasionally it will need some extra time in the oven to be able to separate well. Will often have a creamier consistency once it is done as well, so that might have been your problem. Again though I've never cooked this dish though so I might be wrong.
Scoring the eggplant might also help
“The cuisine of our creed is revealed in this cookbook. Nothing is true, substitutions are not permitted. “
Tag-lines that weren’t used.
you picked a recipe for the 3 characters I'd like to have seen lol
Those are my top 3 Assassin's too!
haha, loved that intro! :)
Been here since 2k subs, awesome to see you almost at 100k!
You're on of the OGs! Thanks for the support!
I kinda wish that for some kind of Milestone/Special Video he'd go over his collection of cookbooks (assuming he has a collection), anyone else wanna see that?
Hmmm I might just do that. Great idea!
I like how you give shout-out to Unity as background!
Thanks! Arno himself even makes a brief cameo standing right behind me 😆
I honestly had no idea there's an AC cookbook
That's this channel in a nutshell.
"I didn't know [Franchise] had a cookbook."
omg thank you for introducing me to this beutifull book now it will definetly be on my radar to buy one day :D
Hope you enjoy it!
Always a Joy to watch your videos
Love your style.
For the info :
Thibaud Villanova is a french youtuber/streamer known as Gastronogeek he did a lot of cookbooks like this one
For the eggplant whenever I see a baba ghanoush recipe it has you broil the eggplant whole to steam the inside more
Dang miso that knife work is looking good! Great video as always keep it up!
Thanks! Glad you liked the video 🔪
Good timing, I just picked up the 3rd game earlier today
A suggestion for a cookbook to review is Horror Caviar: A Cookbook
Ooooh, this cookbook looks gorgeous. I may have to actually pick this one up.
YOURE AWESOME - GREAT EDITING DUDE
Those Levantine recipes made me so sad 🥲 we have so many recipes that would have worked perfectly here!! There’s no difference between baba ganoush and moutabel btw, they both have tahini in them! I’ve never personally heard of putting onion in it (we usually use garlic) and there’s usually a lot more tahini in it (that’s what gives it the creamy texture!) so I’m not surprised this recipe didn’t work out :( Amazing video as usual!! I love how much effort you put into sticking with the theme, it makes things so much more entertaining ♥️♥️
Loved the video especially the thumbnail and where you're wearing the hoodie with that serious expression 😂
Thanks! Just me trying to do my best assassin impression 😅
Remember, assassin's Creed has always taken historical events and gave them a twist, i wouldn't be surprised if most of the recipes in the book aren't a historic or cultural dish that they put a twist on.
Good point!
Maybe it's versions the characters made
8:28 you don’t know how exited I was when you introduced Edward! I grew up on black flag and that’s how I know this wonderful game series! (Fun fact) I share the same birthday as him! (March 10th)
I love Black Flag! Definitely one of my fav AC games 🏴☠️
@@MisoHungriewave yer flag high! 🏴☠️🏴
For the Baba Ganush/Metabbel, someone else already gave advice on the eggplant so I'll go on with the seasoning, that is way too much lemon juice, a spritz from half a lime and then adjusting to taste AFTER making it will do, and half an onion is better than a whole one. You might want to add another tablespoon or two of Tahini as well
Thanks for the tip!
Love how much the editing has evolved fantastic video 👏
Thank you so much!!
Love the channel man! Great stuff!
You should do the the Sims cook book too! Great video!
That was a crazy transition to the sponser
You're just getting better and better at this. Really impressive. Keep it up. so much fun to watch.
i think one thing affecting the moutabel's consistency was the stringiness of the egg plant, one thing that could help is cut the stringy plant matter into shorter bits before mashing it.
Less than a minute in and the intro was already fantastic! WORLD PREMIERE!
I’m not gonna lie, that lasagna looks rly good
"Damn, this food looks hella gourmet."
_shows Ezio._
Ah yes. Food. XD
Italian=Gourmet,???
@@Vlad2319 I dunno, mate. Beats me.
8:44
"4 ripe bananers" lol 😂.
The banana desert and the lasagna look good.
Love these video's! Made the One Piece curry yesterday and it was delicious!
For the Masyaf Moutabel i would have used double the garlic, only half the onion and 3 times the Tahini (if not more )and half the lemon. This should make things taste way creamier and better in the future. The Lasagna looked good but i also would use less lemon juice and more cheese mixture (also the cold water for the noodles is also to prevent them from getting more cooked from the resedue heat). Hope this helps :)
You are so underrated
I think the eggplant went wrong when you poured water over it after trying to dry it out with salt
They need to make a farcry one too you go to some exotic places
A FarCry cookbook would be interesting for sure
I could use the AC3 recipes for deer and turkey
Love your videos!!
That lasagna looked really really good
Kinda wanna try the Moutabel
idk what it is but it looks delicious
Being drunk on french wine and cheap rum, I'm really in the mood for those bananas. Might wel make those tomorrow with the insane amount of bananas we have at home. No idea why we have so many though XD
Good idea! Hope yours turn out great 😊
Love these videos, keep up the good work man.
Another excellent video
Arno in the background: bro you are stealing my spotlight
Another fun video, the dessert looks delicious!
great video!
Pog
Btw nice video man continue your nice work man!
Thanks, will do!
Can’t wait for AC: Maple.
Was I the only one who laughed really hard at “add salt to remove moisture” *next shot shoves the whole thing under water*
Hey Miso! I highly recommend trying out the God of War cookbook :D Also, great video again :D
From your friendly Arab, to easily make the Eggplant, there are 2 ways:
1. deskin the eggplant, cut into chunks then panfry on slowly, flipping it.
2. Put it on open fire, and pray it doesn't burn down the house (alot of arabs do this apparently, we don't).
the steps in the book are probably incorrect or missing, its best done with food processor, interesting use of blender, smart!
I think it’s possible they wanted to make it similar to how someone in a medieval era would have made it but they could’ve listed a pestle in mortar or something
3:25, I'm very sure that there are no visual learners. All sensors are combined in the learning process.
Maybe grilling the eggplant would work instead of an oven. Put it over a fire let the skin burn, peel the burnt skin off and mash the eggplant. That's how I know Mouttabel or other similar dishes are usually made.
I think that would have worked well also. I've seen some moutabel recipes grill it and it looks amazing
Thibaud Villanova has a few other cookbooks that also look fantastic, although not all of them are translated to English I think. I was going to recommend his Star Wars book (because it's the one I have first hand experience with) but I can't find it in English. He has a Legend of Zelda book in English that looks very promising though
Could you possibly experiment with different kinds of eggplant? I don't know what's commonly used in that part of the world.
Damn edward had one heck of banana meal back in his day.
As soon as I saw the egg plant. I heard Neptune (Purple Heart) screaming.