MealWars

Finally, Mac and Cheese grows up! No more sussy powder out of boxes. This is the real deal. For mom and dad, no kids allowed. Recipe: 6 tbsp butter 6 slices cooked bacon 1 tbsp fat from cooking bacon 1/4 cup all-purpose flour (gluten free is fine) 2 cups whole milk 1 cup chicken broth 1 pound elbow macaroni (gluten free is fine, but make sure you cook it very lightly to avoid having it fall apart) 1 garlic clove, minced 2 cups sharp cheddar, shredded 8 oz Havarti cheese, cubed 8 oz smoked gouda, cubed 8 ounces Brie cheese, rind removed and cubed 1/4 teaspoon cayenne pepper 1 cup panko Meal Wars is about more than mac and cheese, so please don't forget to subscribe! And don't forget, if you need any wood carving or inlay work done, please check out the awesome creator of our Meal Wars cutting board, Ed! You can find him at https://www.instagram.com/vetwood2112/

Hello and welcome back to Meal Wars!! Today, we bring you this creamy, savory, smoky, creamy, pumpkin soup. This is a favorite around my house and was one of my father's recipes. For the longest time, this was part of Thanksgiving when I was growing up. The Battle of Smashing Pumpkins Pumpkin Soup: 8 slices Bacon 1/2 cup bacon fat (from cooking bacon) 2 Medium Onions (chopped finely) 1/2 Head of Celery (chopped finely) 2 tsp Fresh Thyme 1/2 cup flour 3.5 cups (or 1 28 oz can) Pureed Pumpkin 3 Cups Chicken Broth 1/2 Cup dry sherry 1/2 Cup Cream Heat bacon fat over medium/high heat. Add onions and celery. Add thyme. Add some salt and cook until translucent and soft. Add flour and cook until flour browns very slightly. Add pumpkin, sherry, and chicken broth. Cook until thickened. Stir in cream. It is best to let this sit for 15 minutes or so for the flavors to meld.

If you're interested in any awesome carved, inlaid (and did I mention AWESOME??) wood work for cutting boards or anything else, please check out Ed at https://www.instagram.com/vetwood2112/ Thank you all!!!

For all of you out there interested in making cooking from scratch a regular, daily thing, I'm starting off by recommending some equipment and some advice to get you started. None of these are sponsored, however, these are Amazon affiliate links which do help the show if you purchase through them. These kitchen essentials are must haves for anyone starting to get serious about adding cooking to their daily workflow. Episode 7: The Battle For Control of Your Kitchen (part 1) Here is today's gear we're discussing: The Victorinox Fibrox Pro Knife 8-Inch -- https://amzn.to/3ridsSZ The Fibrox knife is just fantastic. I have been using these for more than a decade. I even travel with one. The Lodge 15 inch cast iron skillet -- https://amzn.to/3Sncb92 These are heavy, but it is incredible for family dinners. I use mine all the time. The Lodge 12 inch cast iron skillet -- https://amzn.to/3UKmCoZ Here is a smaller version for those of you who cook for less people. Here is the scrubber I reccomend: https://amzn.to/3RqDrSR I first picked up one of these in an Asian market and it really does a fantastic job on my cast iron skillet and my wok. Highly recommended. ============================== GEAR I USE TO MAKE THE SHOW ============================== Main Camera: Sony Alpha 1: https://amzn.to/3BUTW5B Stunt Camera: Insta360 GO 2: https://amzn.to/3QiQdTA Action Camera: DJI Action 2: https://amzn.to/3Pl77j3 Main Lens: Sigma 24-70mm F2.8 DG DN Art for Sony E: https://amzn.to/3JT4nIU Secondary Lens: Tamron 70-300mm F/4.5-6.3: https://amzn.to/3zPFl8G Shotgun Mic: Sennheiser Professional MKH 416 https://amzn.to/3AcFPqN Voice Over Mic: electro voice re20: https://amzn.to/3SFNyFg Field Recorder: Zoom F6 6-Input / 14 Track Multi-Track Ultra-Compact Field Recorder: https://amzn.to/3JIGUtP Video Monitor/Recorder: Atomos Ninja V: https://amzn.to/3pRTVIj MOZA Slypod Pro: https://amzn.to/3JJFMpL -- A big money saver compared to some of the more expensive sliders and very versatile. I still sometimes find myself wanting a regular slider though and I'm eyeing this one: GVM Motorized Camera Slider https://amzn.to/3AVvdNp Vidpro SK-22 Professional Skater Dolly: https://amzn.to/3PaoK5n -- I use this WAY more than I thought I would . Teleprompter: Glide Gear TMP 750 17" Professional Video Camera Tablet Teleprompter: https://amzn.to/3bNmeV0 Key Light: Amaran 200d: https://amzn.to/3e9GIYZ Fill Light: Amaran 100d: https://amzn.to/3wFYOIb Mini Lights: Amaran MC RGBWW: https://amzn.to/3KsfqJj (I have a few of these...great for getting the light just right in a particular shot)

Join Meal Wars for the ongoing Battle of Bringing In The Takeout, as we explore Chinese Beef with Broccoli. Seriously. Make this recipe. It's worth it! --MARINADE-- 1 1/2 pounds flank steak (sliced on a bias across the grain) 1/2 teaspoon baking soda 3 tablespoons water 1 tablespoon cornstarch 1 tablespoon neutral oil (we use avocado) 1 tablespoon oyster sauce --SAUCE-- 3/4 cup chicken broth 1 teaspoon sugar 2 tablespoons soy sauce (use Tamari for gluten free) 1 teaspoon dark soy sauce (see recipe below) 3 tablespoons oyster sauce 1 teaspoon sesame oil --EVERYTHING ELSE-- 4 cups broccoli florets 3 tablespoons neutral oil 2 cloves garlic (Chopped) 1 teaspoon ginger (Chopped or Grated) 1 tablespoon Shaoxing wine 2 1/2 tablespoons cornstarch (mixed with 3 tablespoons/45ml water) Dark Soy Sauce 1/2 cup tamari soy sauce 1 cup brown sugar 1 tbsp molases 1/4 cup water In a bowl, add the sliced beef, baking soda, oil, and water. Toss to combine. Add 1 TBSP corn starch and thge oyster sauce. Ideally, you want this to marinate for at least a half hour. I actually do this in the morning before I go to work or sometimes even the night before. Combine chicken broth, sugar, soy sauce, dark soy sauce, oyster sauce, and sesame oil to make sauce. (I do this in the morning before work as well, just to lighten the load when I get home) Bring enough water to cover the broccoli to a boil in your wok. You can add a small amount of salt to it if you like, but it really isn't necessary, as everything else is pretty well seasoned. Cook for 90 seconds and remove to an ice bath. Drain and set aside. This can be done earlier as well to save precious evening time. Heat your wok until smoking on high heat. Add 2 tablespoons neutral oil and your beef. Stir fry until about 50-75% cooked before removing. (Not advisable do this early) Lower the wok heat to around medium and add 1 TBSP oil, garlic, and ginger. Cook for 30 seconds or so and then add your Shaoxing wine to the wok. Try and pour it around the top of the wok in a circular motion (it's ok if you don't) Add your sauce. Add your corn starch/water mixture to the sauce. This will thicken the sauce. Apparently, this footage got lost in the camera overheating incident that nearly cost many inanimate objects their lives during the filming of this episode! Mea culpa! Add back beef, Add broccoli. Cook for a minute or two until done. Serve over rice. Should I make a video on making rice properly without a stupid $300 rice cooker? It seems so simple, but it's the #1 searched cooking question on YouTube! ---- LINKS TO INGREDIENTS ---- Tamari Soy Sauce large: https://amzn.to/3SobbRS Tamari Soy Sauce Small: https://amzn.to/3qWqghC Dark Soy Sauce (Not Gluten Free): https://amzn.to/3dy2fKS Gluten Free Oyster Sauce: https://amzn.to/3SnUztc Oyster Sauce (With Gluten): https://amzn.to/3dA8gqn Sesame Oil: https://amzn.to/3LwmLrD (Keep this in the fridge otherwise it will go rancid quickly. In the fridge, I've never had that happen) ---- EQUIPMENT ---- DO NOT EVER BUY A NON-STICK WOK FOR THIS KIND OF COOKING. It just can't get hot enough. This wok is badass: https://amzn.to/3SliJEJ -- I may just replace mine with this one. I personally think the one with the wood handle is a better choice for the home cook. Mine has dual metal handles and it's harder to work with. This is a more affordable wok: https://amzn.to/3ByZJvJ 15000 BTU Butane Burner: https://amzn.to/3BZJZDF -- This thing is incredibly useful for anyone who has an electric stove, but wants the extra ooomph of a good gas burner. It's fairly cheap, easy to use, and works a ton. Highly recommended. ---- OTHER EQUIPMENT I USE ON THE SHOW ---- Victorinox Slicing Knife: https://amzn.to/3UrD8d4 -- I love this knife for jobs like slicing the beef for this. Very sharp, very big. Does a great job every time. I highly recommend Victorinox knives in general (not a sponsor...I've used these for years and purchased with my own money) ---- GEAR I USE TO MAKE THE SHOW ---- Main Camera: Sony Alpha 1: https://amzn.to/3BUTW5B Stunt Camera: Insta360 GO 2: https://amzn.to/3QiQdTA Action Camera: DJI Action 2: https://amzn.to/3Pl77j3 Main Lens: Sigma 24-70mm F2.8 DG DN Art for Sony E: https://amzn.to/3JT4nIU Secondary Lens: Tamron 70-300mm F/4.5-6.3: https://amzn.to/3zPFl8G Shotgun Mic: Sennheiser Professional MKH 416 https://amzn.to/3AcFPqN Field Recorder: Zoom F6 6-Input / 14 Track Multi-Track Ultra-Compact Field Recorder: https://amzn.to/3JIGUtP Video Monitor/Recorder: Atomos Ninja V: https://amzn.to/3pRTVIj MOZA Slypod Pro: https://amzn.to/3JJFMpL --- A big money saver compared to some of the more expensive sliders and very versatile. I LOVE this thing. I still sometimes find myself wanting a regular slider though and I'm eyeing this one: GVM Motorized Camera Slider https://amzn.to/3AVvdNp Vidpro SK-22 Professional Skater Dolly: https://amzn.to/3PaoK5n --- I use this WAY more than I thought I would.

#bacon #baconforlife #bacon Episode 5: The Battle of the World's Stupidest Kitchen Gadgets: Join us as we test out the J-Jati bacon cooker and put it through the motions ,Is it worthy of a spot on our counters? Or is it totally silly? Or is it the world's stupidest kitchen gadget?? These answers and more as you You too can own your very own J-Jati bacon cooker by using this amazon affiliate link!! https://amzn.to/3RW0jKL Or you can comment and enter to win the one we use in this video. One winner will be chosen at random!! So, comment away and achieve your dream of owning this piece of futuristic technology that can leap buildings in a single bound and cook bacon on the third try! You'll love it!

Is it really possible to feed the whole family for $10 in these crazy times? Well, it is with this dish! This week, Meal Wars brings you a cheap and easy chicken and rice recipe that ANYONE of ANY skill level can make and it comes in for about $1 per serving!

#cooking #food #foodie #foodlover Weeknight Shrimp And Grits

Join MealWars in our fight for the soul of the family kitchen! @Tasting History with Max Miller is mentioned here, because I enjoy his channel a great deal. If you aren't yet subscribed to him, please do. #mealwars #cooking #food #foodie #foodies #foodlover

We got our Swissin' Axe and we're swissin' us up some steak! Come at me! :p Episode 2: The Battle of the Mushy Meat ======================== Meal Wars Swiss Steak Recipe ======================== 1 Eye Round Roast or other tough cut of meat. (3-4 lbs) 1 onion chopped 1 garlic clove chopped 8 oz mushrooms 1 3/4 cups beef broth or stock 3/4 cup of red wine 2 tbsp neutral flavored cooking oil 2 cups of flour (gluten free works just as well as wheat flour) 1 bay leaf ½ teaspoon dried thyme Dry brine or salt the meat prior to cooking. Usually 12-24 hours in the refrigerator with salt on both sides will do the trick. Beat the snot out of your tough steak until it cries out for mercy or until it is obviously a lot more tender than it was when you started. Heat oil in a large skillet. Cover meat with flour and brown on both sides. Instructions are basically the same for all cooking methods. Place all ingredients in the pot. If using an Instant Pot or other electric pressure cooker, set the timer to 25 minutes or 30 minutes if doing a larger amount of meat. If using a pot on the stove, you can set this to low heat and let it slowly simmer for 2-2.5 hours. You can also place into a 300 degree oven for 2 hours. Once cooked, separate your meat and place it aside, covered in foil. Create a corn starch slurry by dissolving a heaping tbsp of corn starch in a half cup of water. Add the corn starch mixture to the sauce while it is still on heat and stir. The sauce should thicken very quickly and you are ready to serve. ===================================== MealWars Weeknight Mashed Potatoes Recipe ===================================== 2lbs of potatoes, peeled and chopped 2 tbsp butter 1/4 cup sour cream 1/4 cup milk 1 tbsp garlic powder 1 tbsp celery salt Salt and pepper to taste Add potatoes, celery salt, and garlic powder to a pot of water and boil until soft (chopping cuts cooking time...20 minutes or so) Drain potatoes, mash with masher, add butter and sour cream. Add milk to adjust texture as desired. Salt and pepper to taste and serve immediately. ============================== Product Links ============================== *Note: These are affiliate links and if you buy them after clicking through here, Amazon will pay us a (very tiny) fee for sending you there. Every little bit helps. Braun Immersion Blender: https://amzn.to/3QKuLqD 8qt Instant Pot: https://amzn.to/3CcAX6q As always, thank you to all of you for watching! We appreciate you!

Episode 1: The Battle of the Boomer Blender There's nothing we like better than a nice cold cup of tangy, fresh, and vibrant gazpacho, so I got a Blender that probably dates back to the late 1870's at Goodwill for $8 to see how it stands up next to a Vitamix at making the official MealWars Gazpacho: 3 large beefsteak or 4 medium vine ripened tomatoes cored, roughly chopped 1 red bell pepper, cored, seeded, and roughly chopped 1 cucumber peeled, seeded, roughly chopped 1/2 videlia onion, chopped 1 shallot, minced 1 garlic clove, minced or pressed 2 tbsp sherry vinegar 2 tbsp red wine vinegar 1 tbsp lime juice 2 1/2 cups of tomato juice 1/4 cup olive oil 1 tsp hot sauce (optional) Combine tomatoes, pepper, and cucumber in a blender of your choice and process until combined. Add the remaining ingredients and process until you reach the desired consistency. It's best to let it hang out in the fridge for a couple hours (up to a few days) after blending so the flavors can get to know each other better. http://www.mealwars.com/mealwars-gazpacho/ All recipes can also be found on our website, http://www.mealwars.com Of course, since this is our first video, this is literally the ONLY recipe on mealwars.com. Think how great that will be! No other pesky recipes to distract you from this one. Try it, you'll like it. #gazpacho #food #cooking #kitchengadgets #kitchentools