Thanks for noticing 😢😊

yess!!! they often put way more effort in than they get rewarded!

Thank you! Help us reach that by sharing it 😬 Happy New Year!

lol it's always hotpot season ;)

So glad you tried it!!! Hot pot is the best 😬

How was the miso?

Thank you for watching, trying, and pointing that out! I think we missed it somehow. The water measurements should be there. Haha I think it only made it in for the Sichuan chilli one. Oops. I’ll go back to my notes and add it back in shortly.

@@KindofCooking You are so sweet, thank you for the reply. We have subbed and love your content!

Thanks!!!

Sounds great! That's an interesting sauce. I don't think we've ever gone the wasabi route .. will need to try that one day.

Let us know which one you try. Would love to hear what you think!

Thanks for watching! We rarely go out that often for hotpot, but when we do its AYCE. The last one we went to Liuyishou Hotpot in Scarborough (Midland and Finch) and to was pretty good.

xiang zi is the best

And we love the thinly slice fatty beef and lamb too... we sometimes also have sliced pork belly.. it is soo nice in the spicy soup bases. Kids love dumplings / wontons cooked in the hot pot too.

I went to Australia in "winter" - I was sweating like a PIG. I was wearing shorts and a t-shirt, while others were in down jackets and Uggs for some reason. We did do a hot pot though. Little sheep is huge everywhere isn't it! I didn't know about the different hot pot soup bases until much later. Growing up we used water or chicken broth lol. I live for fatty beef haha I think we had 3 or 4 packs for that meal.

@@KindofCooking Our winters are very mild here, not sure how we would handle your winters.

Thank you for the support!

Thank you very much for the kind words. Ideally we aim to delivery some entertainment and something usable at the same time haha. We'll see where this gets us.

No problem!

Thanks for watching!

aron tseggai thanks for watching! Haha I thought effect was hilarious. Considered using my face Hahahaha

So glad you liked it! Was worried it’s a little too ADHD 🤪

ya throw it

You can Replace the regular with beef tallow. Going to be awesome.

Haha glad you enjoyed it! Thanks for watching.

Thanks!!! Haha we tried something new and seems like we’ve had some positive feedback.

@Matthew I think that would be a hard one to skip. Dobanjiang is a signature of Sichuan cuisine. It adds a depth of flavor beyond the spice. Hmm perhaps you could consider finding a “substitute”. If In your situation I would try adding some black bean (paste) and some dried chilli powder or maybe some miso? Maybe even gochujiang???? Something with the fermented beans.

@@KindofCooking You're back!👍🏼 I came here from your other channel that I just seen today. Are you familiar with Szechuan style cooking? Do you know of a dish called (in English) water-boiled tripe? It's soooo delicious. Only very few restaurants make it in my town and it is always on a secret Szechuan menu that a lot of people are scared to order from because it's way too spicy for them. Please respond because I would like to know if you are familiar with it. I'm sure the name of the dish is probably something else in your language but that is just how it reads on every menu in English. The dish is a soup and it uses leaf/book tripe and has a very good spicy water based broth. The spices make the broth color red. The soup base at @4:36 _looks_ like it can be the same broth, but I don't know for sure though. It does have most of the same vegetables in it.

We Just Did Our First Hot Pot Video! Wow Great Video New Sub+ 1 Here!

Thanks! Let us know how it goes.

Thank you!

Thank you 😋

you can use very normal ingredients like cabbage and some meat. hehe basically a soup ;)

So, for stock bones, I found that if you ask the butcher nicely, they have a TON of them ;) usually at a very good price.

Yes you can 😀

haha thanks! Not that funny IRL ;)

I know right! hahah I've actually gone to the butcher before to ask for some scraps

Yes, you probably could. Can also use something like apple juice. It’s only a little bit you need.

Hehe mission accomplished.

Thank you! We’re trying to make our videos more entertaining. Glad you enjoyed it!

Hmmmm I don't have an official answer for you but I think some apple juice would work.

They are actually built into the pots. We buy them at the supermarket

Thank you!!

@@KindofCooking I bought everything..... hahaha about to start hot pot this weekend for the first time

@@hambonethewise it’s a good journey to begin wear loose pants.

No, gochugaru is already dried and blitz and wont work the same or have the same nuance as whole dehydrated pepper. You also can't change out the rice wine, bc it's the fermentation you are after, not the actual alcohol. Shaoxing wine does not have that important flavor layer that the fermented rice does.

Hi there! Sorry to hear that. The miso broth one doesn’t have too much “flavor” per-se. it’s much more subtle than the other ones. it builds as you continue to do the hotpot :) that being said, do it to your liking. We were basing this off just under 2L of water. All the ingredients and measurements are in the description :)

Hmmm. Personally, I would go for induction given my personal use. It gives me flexibility if I want to do something else with it, say have an extra stove for a large party. The hotpot would be single use... unless I want soup.

@@KindofCooking thank you so much for the reply and great tutorials!

Can’t go wrong with the miso one. Thanks for watching

We were using 2L, but do it according to your taste. We did it pretty light in miso flavour, but you may want it stronger.

LOL that's my problem with hotpot, once you have it once, you usually have so much leftovers you have to have it for a few days straight. Kevin only does hotpot once/year because of this.

We’re lucky to be close to the Asian grocery store and everything is readily available. You can try those shops or for meat the butcher should be able to help you as well :).

Lol! Can’t handle it in the summer #weak

What’s your go to base? Hehe and your favorite ingredient?

💜💜💜💜💜 always spicy. But the dipping sauces just make it so nice💜💜💜💜💜

Yeah. Agree! I do my sauce with peanut sauce (home made), Sacha, chilli oil, scallions, and cilantro.

Wood ear? Fresh shititake? That’s what comes to mind.

@@KindofCooking thank you so much wood ear was the name

hehe, we definitely did not have our GI tracts in mind when making this recipe. But you can pass it through a fat separator first or spoon it off. Would take some time before the fat solidifies for such a large pot.

@@KindofCooking I managed to skim a little bit off but I'm definitely feeling kinda queasy this morning, haha. I made both your miso broth and the tomato beef one. The miso one came out AMAZING it was SO incredible and easy to make, so I will definitely be making it again! I had to guess on how much water to use for both the bone broth and the miso. I used approx 2L for the miso and it was great. But for the beef bones... You said to pour enough water to cover the bones. It took about 12 cups / 2.83L to actually cover mine and unfortunately there was almost no beef flavor in this broth. Like it was pretty darn bland, couldn't even taste the cinnamon or spices at all. 😭 I even ended up using more time on my Instapot just to see if that would help, I did about 2 hours since that's how long I normally run that quantity of liquid/food for in there for my other bone broth recipes. I also roasted the bones in the oven at 450°F for about an hour to impart extra flavor. (After blanching.) I managed to save it a little by reducing down the tomato puree a bit longer and adding some red wine for flavor. By the time we started dipping our meat and stuff into the hotpot, that broth had reduced down a little more just from being in the hotpot and it was pretty good at that point! I think I may have used too much water though? Hmm. 🤔 It wasn't a terrible recipe but as a suggestion, maybe add in the measurements of water in the description or something? I know that would have been super helpful to me last night. I've been cooking for a long time but I'm still one of those people who desperately needs measured amounts of every thing or chaos can ensue. 🤣 I will try the mushroom one next for sure but won't be doing the spicy one because I have a pretty severe allergy to chilies, sadly. 😭 I would definitely try the beef one again but maybe with less water next time or more bones? I only had like 2.38lb instead of a full 2.5lb but didn't think that would matter too much? Hmm.

It adds more aroma but you can omit it for sure.