Soak the sticky rice for a few hours then cook in rice cooker. It’s fine. Not the best sticky rice, but better than no sticky rice

Isn't this just Something's burning?

As a born and raised and still current haligonian, this was very entertaining. However nothing makes a donair taste better than a night of drinking $2 drinks at the dome till 4am and then getting a donair or slice of donair pizza at pizza corner and doing everything within your power to not drop it on the sidewalk or on your clothes while you absolutely destroy this greasy, savoury, sweet, amazing thing. Also the donair meat really should be made into more of a log and cooked on a shawarma spit and shaved thin and kept at a dangerously mid range temperature so that if your flirting with the girl on the dance floor didn’t work out then you can try flirting with the toilet the next day. Also the other use for donair sauce is to dip your garlic fingers in.

That butter irregularity cut makes sense and is so basic/demure/low-key...whatever words the kids use to indicate don't over complicate.

Few tweaks I made after making this a few times: - added splash of both mirin and sake to the pork marinade - used a whole (small) can of jalepenos from mexico that also had some carrot in them and I found to be much crunchier than any of the jarred jalepenos ive bought in the past - put roasted red skinned peanuts on top for extra crunch and i felt the flavours worked well

For your Greek dish, I think the Middle East/North Africa would like a word (I did a search on a recipe indexing site for Diane Kochilas and preserved lemon - 0 results, Diane Kochilas and harissa - 0 results, Diane Kochilas and pomegranate molasses - 1 result; She does have 11 cookbooks on Greek food and a PBS cooking show, however). Still looks tasty, just something more like what Ottolenghi might come up with. Fusions are really fun and inventive. For your next fusion, how about imagining a Chinese cook lands in Mexico City without any Chinese ingredients!

Yum ❤

Seems awfully like an unnecessarily over complicated drip coffee....

Looks great! Really loving this series. I like that you talk about how to re-use different ingredients/dishes you've made in the last couple of days and your approach to making good food that kids want to eat. I'd love to see a sort of meal plan video on how you actually plan that out the week beforehand, or even a video a collection of common go to recipes for family meals to use while planning out meals.

love the winning mealtime series!

Are there any plans to put the winning mealtime recipes in written form?

That’s how we thicken our sausage gravy in the South, no separate roux. There is a can of bacon grease, instead of the butter. So right about homemade stock. Shines best in a chicken mixed vegetable soup, makes it so savory without adding anything unhealthy. They’ll eat kale, spinach, cabbage, beans…whatever you want to sneak in.

".....is the kind of parent you don't want to be friends with." hahaha

Ying is adorable

Love you, Priya!

I am going to try this tomorrow. I was cracking up when he said "let me do a computer...a digital re-enactment of what's happening in there". The editor did him so dirty. I laughed so hard!

I'm 100% making these for my adult friends

Love Priya’s NYT series, one of the best series out there right now!

The OG Wedgie!!! We love Priya!

Old school potato masher to break up the ground beef!

I feel like Chris would do well in an Iron Chef battle.

My neighbor is from N Korea and she once cooked it in front of me while outside in a fryer out in her patio. I fell in love with it and she taught me how to make it. Omggg ❤❤❤ she did add fernbrake and 1 egg and bean sprouts in addition to what you had but also used glutinous rice 😊 😊😊 the sweetest lady I’ve ever met

Two dads for whom "food is my love language" -- excellent.

This looks SOOOOO good, y'all. Are there any bones in the fish to worry about?

Love the videos with Chris, but can we get a few for us adults without kids? Seems like all of his recent videos have been kid-centric, which is awesome. Would just love a bit of balance.

So legit. Both these men and this dish.

Dude. As a dad I will try this. I might even feed the kids this time.

This was SO fun to watch and looks delicious! I can’t wait to make this. Thank you 😊 😊😊. And please please please tell me who makes that beautiful wok!

Not sure why you would invite some rando white dude to cook 'Asian' food and then insult Panda Express. They ain't like us!

You know these two dads are real ones who sacrifice for their children because even aside from giving them the lion's share of the easily accessible fish fillet, they give them the most delectable portion of the entire thing: the cheek. That's how you know your parents love you.

Steamed fish an absolute classic. By far this was my favorite dish eating family style at Cantonese restaurants growing up

I love all the ways to use the Sunday gravy! Im definitely making these burritos

OK, we're gonna need a little Spencer cameo in every episode going forward -- might as well write it in the script (or just ad-lib it).

This 3 part tomato sauce series was a lot of fun!

I have three kids who are great eaters, but they also eat a ton (two of them are teens) and there's no way I'm getting a blender dirty to do beans, especially on a weeknight! Get that emersion blender out Chris!

when I started storing leftovers in 1 bowl. It was a life-changer and time saver.

Looks great. Another W for the dads

Joshua Weissman uses a potato masher to break up ground meat while cooking. I will never go back!

Put the meat in a food processor.

7:55 someone get this man a rubber spatula

I love meat. I love plants. I love beans. You don’t need animal fat to make fantastic refried beans. I’d say the bean is more important. Rancho Gordo Pintos for the win.

I’m an omnivore and have a container of lard in my fridge but you can make spectacular vegan refried beans. The big difference is making your own beans from dried because the cooking liquid is key to the deliciousness. (Make a pot of beans and use them in different ways during the week.)All you need is onions, beans and I like a pinch each of cumin, ancho chile powder and Mexican oregano. Neutral oil, no garlic (though I cook the beans with garlic).

This and then whenever people say something along the lines of “we only use the best (product) from (country)” instead of getting local ingredients. They think it’s a flex but in terms of quality it’s typically worse especially with regard to “live” ingredients

I wish Chris Ying was my dad

Where’s the fish sauce?

Bianco is too sweet for pizza.

I can't wait to try these!!!

What size is the cooking vessel? Pot? Dutch oven thingy? Also, can you share the product link?

Just got the ingredients to make these! 😋

Chris Ying is suddenly my favorite food person on KZfaq. These are endlessly entertaining.