I can't believe this Food Network star cooks like this...

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00:00 - Intro
03:43 - Curry Prep and Food Network Influence
09:43 - Rice and Ginger-Garlic Paste
18:08 - Spices
21:29 - What's Everyone Cooking?
23:52 - Curry Layer 2 - Liquids
30:38 - We're Going Vegetarian! We're Live!
38:28 - Do We Have a Chutney?
41:32 - Ina Garten Interview Reaction
47:53 - We Have a Chutney.
50:27 - More on Ina Garten and Recipes
54:13 - Join Our Team!
56:13 - Plating
58:29 - Tasting, Ina Garten Story, Q and A

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Theme Music by our Producer Cooper
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Ina was asked about snacking on Thanksgiving leftovers. Her answer: “I just like to stand in front of the ‘fridge and eat like a raccoon at a dumpster.” I died!!! 😂😂😂😂

tootsla
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Ina's cooking progression makes complete sense. She started with a catering business, where the food must be repeatable, and not the same person will always be preparing it, so recipes are essential. Then she wrote cookbooks, where a reliable recipe is important, and her recipes are reliable.

stellaz
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My dad always wanted to follow the recipe exactly. My sister and he were making choc.chip cookies and she threw in some different flavors of chips and some oats. He was so upset that we didn’t follow the recipe exactly. I said “It will work Dad!’ My sister said “Dad. They’re OUR cookies. We can make them however we want!’ That became his mantra and he became a much more creative cook.

mrskirky
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Ina Garten was a caterer who ran a popular local store where customers expected the potato salad, for example, that they’re buying will taste exactly like the potato salad they bought last week or last month. She had to follow recipes.
I enjoy watching you cook and I love Indian food😊. Thanks for producing these videos.

susanb
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I’m a college student who has moved back in with my parents. I’ve been trying to help out cooking a meal a week. My mom can struggle using “loose end” ingredients from her kitchen. So I’ve taken a lot from your videos to help clean up remaining ingredients and keeping them from the trash!

annaegensperger
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My first several years of cooking I used recipes as a guideline and made them my own. I’ve felt so accomplished finally being able to look at what I have and just throwing something together. Figuring it out as I go. Having cooking fundamentals under your belt is key. Once you have a certain amount of knowledge and technique you can do anything.

beohemoth
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My favorite Food Network show back in the day was "Cooking Live with Sara Moulton" - she'd answer questions from the audience while she cooked. It was very much like hanging out in her kitchen.

neiltheblaze
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And as an experienced gardener (28 years) I’m still excited to watch others learn to garden and shared ideas ! ❤️ Kristy again 😂😃🇺🇸🇺🇸🇺🇸

markkristynichols
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As a musician, I would say that Ina Garten is more like a classical musician, whose focus and skill is in "performing" a piece of music that is COMPOSED and DOCUMENTED. Whereas, chefs who can improvise and make adjustments on the fly are like jazz or rock musicians!

DonyaLane
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ANTI-CHEF is Jamie Tracy. One segment is called Jamie & Julia, where he’s teaching himself to cook via Julia Child’s cookbooks. Five years on, it’s going well. He also has a series where he cooks at least one dish from every country in the world, from A to Z. He’s still on B, next stop Brazil, where I believe he’s going to attempt Feijoada — good luck with that, Jamie! My favorite so far is Seswaa with Morogo and Pap from Botswana.

I love him to bits bc he shows all his mistakes and makes a recipe over and over until he gets it right. Sometimes, though, there are epic fails. He’s also very very funny. And he’s also an excellent videographer. Whatever you can do with him would be very interesting.

Hollis_has_questions
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I used to only cook with recipes. I didn’t enjoy cooking but I’m the cook in the family. I started following you during the beginning of the pandemic and you completely changed the way I cook. It’s so freeing. I still follow recipes but I’m no longer a slave to them. The best part is taking the random bits in the fridge and the pantry and making something delicious out of them. Thank you!!!

raleeot
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Her name is pronounced EYEna. I have prepared a lot of Ina’s recipes. They never disappoint. The curry you created looks delicious.

kencase
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Love this. Keep this series. There’s absolutely a gap in the market for long form, casual cooking content.

hamm
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Quick answer: Making Pasta e Piselli from your episode with Jim of Sip and Feast. I'm not sure I had enough cheese left because I think something may have been missing but I wanted to try it especially because I was curious how much flavor you can get from just two very simple ingredients (well, 3 with the cheese)

I discovered your channel a little over a year ago with the 15 min meals video and I can finally cook at 43. I used to be able to follow recipes without burning down the house but that's not what I call cooking. Most of my cooking was boxed pasta. When I did actual cooking, I would buy stuff for the recipe I wanted to try and then I would end up wasting the rest of the vegetables or spices because I had no idea what to do after that one recipe. Now, I can actually look in my fridge and see recipes. Now, I actually like cooking and it's a super fulfilling skill to have.

Lessons/revelations learned about cooking since I started last year:
1) Keep a clean kitchen (counter and sink, at least). If your sink and counter is piled with dirty dishes, you are not cooking tonight. I used to let dishes pile up before doing a big batch of dishes and that's a mood killer when you are finally inspired to cook. Also, pretty gross.
2) Learn techniques, not recipes. Of course, the dish/recipe is what draws you to it but as I was making them I was really amazed at what I was actually learning. I was learning about reducing liquids, thickening sauces. The first time I brined my chicken or velveted meat was mind blowing. Stupid simple techniques that make a world of difference. Then, when you go back through those recipes you first tried and you notice yourself making tweaks based on other techniques you learned on other recipes. I notice now that it's by getting to know these techniques that you can start cooking up good stuff without a clear recipe in mind. Techniques become tools you can add to your arsenal, so are flavor combinations.
3) Invest in a good knife and a few necessities. I hate prepping but now I hate it a bit less. For one thing, it turns out you do get better with a knife the more you use it but it helps if you have a good blade too. The other thing I'd always complain about cooking shows is they had all these little bowls of ingredients pre-mesured and of course it was easy for them to cook if it's all laid-out like that, ready to throw into the pan. These aren't for show. Get a few stainless steel or glass bowls and prep your stuff, that makes such a difference too and you can keep your attention on the pan if you're ready with everything else.

Those are the big ones but they made such a difference and now I actually like cooking (my gift list this year was just kitchen stuff). It's crazy that I'm actually thinking the kitchen will be an important factor next time I move. Thanks, Mike!

simonsancartier
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I just wanted to let you know how much I love your show, and how much it's helped me. The way you approach cooking is so freeing and really helps me to remember that it's ok to fail sometimes and practice makes perfect. I think the energy that you bring to the show is amazing. It really inspires me to dive back into my passion for cooking and start experimenting and playing with food again. Thanks for being who you are, and bringing what you bring. Best wishes to you and your fam.

jollybean
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Dude I love your channel! You’ve taught me how to experiment with my own recipes and save money over the last year or so and I’m so grateful!!!

beccaseel
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I love Ina! I have all of her cookbooks, all 15 of them. They say she has 13 out, but there are 15 actually.

jenniferherrington
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Ina loves helping her friends growing vegetables. She's always Ina Garten

intentleavematrix
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Really diggin’ these live streams! 😄 It feels like cooking with your really talented friend 🤣

averibobaveri
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I am absolutely a recipe only cook and also very surprised to know that Ina cooks that way. (And I just love her and watching her cook!) I grew up in a family where my mom cooked, but very basic things and mostly from recipes. Good ole Betty Crocker…I also grew up in the Lean Cuisine era of the early 80’s we called “pick a box”. My dad actually did a lot of the big cooking… like Thanksgiving turkey and stuffing, etc. He was not in the army but he cooks like he’s cooking for an army. Let’s just say we were never short on food or flavor. I fell in love with watching other people cook watching the Food Network and everyone where I worked was into Emeril. A group of us went to a book launch and have signed cookbooks! And…there are so many other great cooks out there too, like all the other ones you mentioned and more! My favorite tip I learned from Tyler Florence…using mayo on the outside of any sandwich you grill/sauté, instead of butter. It takes grilled cheese to a whole new level. I am also a very big fan of America’s Test Kitchen shows, magazines and cookbooks, cause like, who doesn’t want the BEST version of any recipe. I think it’s the science that gets me too. All that being said, I have such admiration for cooks like you who just wing it and do such a fabulous job of making really good food from scratch and using what is on hand. I am learning a lot and have so many more air fryer recipes because of you. Thank you! And love the live show format idea. Will try to catch some “live”!

carriek