I made this today! I used sliced streak and it turned out beautiful! Keep em coming!

Awesome recipe! Thanks. How long does this last for? Two three... four days in fridge?

Looks delicious.

That looks good I would definitely eat that with some white rice

I made this for dinner tonight as well as a eggplant version for my vegetarian wife and oh my God it was so good. I think more chili flakes would be better because it had a very low heat level that I thought was pleasant. Sauce was amazing but didn't seem to make nearly as much as yours did. Maybe I did something wrong and it came out thicker, but it was only enough for a bit less than three sandwiches and not four.

Can we keep the meal for more than 3 days in the fridge and can we reheat the egg ?

Who else smelled it through the screen

Looks so good!!!

Jack, this looks incredible! I'm adding this to the arsenal immediately. Thank you for the content!

What is that pot you always use for these videos

I like the cut of your jib

Beautiful!

Don’t you have to be careful with rice and eat it in 2/3 days? I was always told that by my mother ?

EXCELLENT! Chef plz make more 600ish cal recipes, I find it's the sweet spot for managing daily consumption while leaving some extra room for treats.

😋👍‼️

Such an interesting story. While the depression damaged parts of your life, the tube channel allows you to enhance the lives of many people by helping them learn to cook.. I love your videos.

"These are quite big breasts" Clipped Ladies and gentlemen We got em.

looks great, but almost 1/2 kg sugar!

Just pour it through a cheesecloth instead of all this "careful" pouring and then still having some solids - LOL!

Is Ovens your real last name?

love your chanel, your videos are so amazing, Thank you for doing them!!!

Yum love mushrooms. Wonder if in Canada those mushrooms are called cremini mushrooms?

Do you have a lower fat substitute for the thickened cream?

Respect. Jack, your videos are beautifully produced and you communicate so well with your audience. Your dishes look easy to make and satisfying to eat. Your approach is engaging and encouraging. Thank you for sharing your experiences and expertise.

Any suggestions what to use instead of mushrooms?

Thanks for sharing, How big are your containers ?

Looks delicious.

Excellent recipe and a go to for the future. I decided to half the recipe to fit our available rectangular casserole dish I also cooked the potatoes in a microwave. Thanks for posting!

Scallion replacement?

It's just middle eastern, lots of other country's that aren't Lebanon but thanks for the recipe.

Get those god damn peas OUTTA THERE

Delicious

Nope, I don't like vodka sauce as much as marinara. I like the acidicy of the tomatoes and that deep tomato flavor that's why I always use tomato paste as well. The milk is just diluting that awesome tomato flavor.

may i know what brand of olive oil you used? i mean brand? i have no idea which brand should i use

How much protein is present in it

Thank you, Chef.

Help! My pickled onions aren’t crispy. Any tips?

WHY DO I WATCH YOUR VIDEOS IN THE MORNING!! lol grr....soo good mate, I sometimes add alil olive oil to my salt water for the rice, really nice flavour. probably not suited for Korean rice but other dishes its great

Made it tonight it was awesome! Thank you for the recipe.

So many things i cant do in this vid, lactose intolerant, olive oil crisis, chicken too expensive, mushrooms ironically the most affordable out of this entire recipe, long live the mushroom kingdom

Your videos are so helpful. We appreciate you!!!! Both my college age kids have been eating healthier thanks to your foolproof recipes.

I love your recipes ~ just subscribed to your channel… ❤

It's a fancy burrito!

I dont get it that much. Should I eat this everyday of the week? So everyday one meal? Or am I missing something?

Wow! A must try for me!

Is it okay/safe to heat the kimchi and cucumber in the microwave, or best to remove? Thanks!

Was thinking about the cucumber not being great to freeze and am thinking of subbing it for some green beans. I always have them on hand in the freezer and think l'd just put them still frozen in the containers when l portioned the meals to freeze. I think they'd still be pretty tasty with that marinade too. Would love to hear what suggestions anyone has.

Love the look and sound of these. I'm a bit disabled so l always cook extra and freeze for days when my pain levels are too high to cook and it's great to gave some new recipes to try. Please could you include times and temps in the written recipe so we dont have to try and take notes. My tip for the meatballs is, divide them but only shape them roughly until they're all portioned out. That way you can add a bit, remove a bit, as needed to even the sizes out without having wasted time shaping them twice.😊 Also, l'd definitely cook the meatballs in the oven while the rice was cooking. Much more productive use of the oven that's already on and, less standing while cooking - something that's vital for me.

Marination is not necessary?

I hope no italians come across this video as they might have a heart attack. 1 hour is not even close enough to cook a bolognese properly