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I’m going to date myself, but we used to have this show called Yan can cook. Chinese guy teaching you cheap ways to cook Chinese food.
How tag line “Yan can cook. And so can you.” Dude is a legend.
Looked him up and got this synopsis from nzb360.
Early 80s Chinese cooking show starring celebrity chef Martin Yan, airing on PBS station KQED. This is a US continuation of the Canadian syndicated series of the same name that ran from 1978 to 1982. The show features Chef Martin Yan as the presenter, and focused on Chinese-oriented cooking delivered with Chef Yan’s trademark humor and wit, filmed live before a studio audience who were presented the prepared dishes for sampling and commentary.
There’s a few episodes on YouTube as well. Not sure about PeerTube.
I used to watch this as a kid with my mom. At the time he was the only Chinese person on TV that was Asian that wasn’t a comedic relief or some kungfu villain.
I still cook some of his dishes. With how cheap Asian cooking is, there is no reason to eat taco bell except for convenience.
Yan taught me I can use a cleaver for everything
Because of him I also use the cleaver for 95% of my cooking. Except I now have 4 different sized cleavers.
My favorite cleaver is the veggie cleaver I got from Japan. It’s super thin and glides through veggies.
No slam dunk.
Because cooking Rice & Beans is just a 5 minute YouTube video, not a culinary series.
BUT exploring how the addition of stuff like rice to regional dishes in order to increase yield… how techniques of necessity like that helped evolve traditional cuisine in the south, Cajun and Creole cooking… also how ingredients of necessity like potatoes are not just a random starch but a life blood and the source of a thousand dishes… stuff like that is worth a series.
I think there really could be a great cooking show that highlights stuff like that; especially as a vehicle to show how to turn traditional wisdom into practice.
A lot of shows start with this idea. The chef goes in to it with the idea that they’re going to show people how to make good food with what they have that they can afford.
Then when they’ve kinda done all they can with that in a season or two it starts to go off the rails.
Then eventually you have Alton Brown lowering an entire turkey in to a boiling 25 gallon pot with a ladder and a pully system in the back yard of his studio house.
Because these shows are entertainment first, cooking second.
There are like nine seasons of a show called Struggle Meals.
Cool will check it out
Surprised nobody’s mentioning Joshua Weissman’s “but cheaper” series. You get the impression he’s a little into himself, but the recipes are solid.
Struggle Meals was exactly this.
Emmymade on YouTube has a series on depression era and similar recipes. Not all winners, but its a decent sized series on that theme
Omg, thank you! TIL. Wonderful videos!
I watch that lady, and she makes entertaining videos, but she makes Martha Stewart seem chill.
Martha before or after a J?
Cooking shows are funded by product placement and advertising deals. You can probably figure out the rest.
Atomic Shrimp does this all the time - I sorta believe that his £1 / 2 days challenge might have been the basis of some MP misunderstanding it and claiming that people can live on 50p/day
Every match ends with an 8 way tie of
Welp, it’s edible! You Win
This sounds like most daytime television anytime I catch it tbh
In my family of five well four now we cook a big meal every sunday and it always lasts till at least wed or thur
Oh no, what happened? Did you have to eat the fifth?
https://youtube.com/@juliapacheco
Watch her she does this and her meals are great.
Mythical Kitchen is that, a lot of the time. When they actually fucking cook anymore, anyway. I am not a fan of the talk show type shit they started doing; I want 7/11 junk food turned into gourmet dining, damn it!
But a lot of home chefs on YouTube are exactly what you’re looking for.
Last Meals is a great interview show… But i dislike their podcast food talk show
I’ve wanted to do this in conjunction with Aldi using only aldi ingredients for a long time now. I’ve always wanted to make a rehearsal video and send it to them. Think they’d go for it?
In Germany, there’s a cookbook written by someone who only used Aldi ingredients. It’s called “Aldi dente” and focuses on cheap and delicious meals. It’s a couple of years old by now so Idk if it’d still works but might be worth looking at.
Edit: it’s from 1996, I’m getting old
Unless your local prices are seriously outrageous, most traditional cuisine from anywhere will fit that bill. At least the stuff I make comfortably stays below that number. If anything how would a home-cooked meal even get close to $10 per meal?
Grocery prices in my city are kinda nuts if you want to add fish, chicken, beef or pork to your meal. A salmon filet is easily over $16/400g, before any other ingredients.
if you know what you’re looking for and
nowknow how to cook.one problem i see/have with cookbooks on traditional cuisine is that a lot of the better one focus on traditional sunday roast style fancy recipes (schweinebraten mit kraut und knödeln), and while good they are not cheap. what is more difficult to find is the saisonal poor mans cuisine. except maybe cucina povera from Italy.
Fair enough. The best way to learn traditional cuisine from somewhere is probably to have someone from there who can cook recommend recipes.
yes absolutely! but sometimes i have the impression that there is a intergenerational rupture such that the grandparents technically knew these recipes, but this knowledge did not get passed on to the parents’ generation. so depending on your age there maybe one or even two generations which just don’t know these recipes, hence the reliance on cookbooks, which involves trends, marketing, being fashionable, etc.
(also, lots of old recipes require quite some prep time and/or planning, which is why there used to be different recipes for different days of the week. e.g., Saturday was reserved for washing, with little time for meal prep, so Eintopf it is. i think what I’m getting at is that this kind of cooking is quite different to the modern idea of i can decide on the spot what’s for dinner. the old stuff just doesn’t work that way. sorry for rambling)
well no, you kinda need access to the ingredients for that cuisine… Like, nordic (and even a lot of central european) grocery stores don’t just have galangal or whatever. Plus if they do it’s gonna be horribly expensive, since it’s imported.
True, I guess the implication is more “traditional cuisine that can be made and/or substituted with local ingredients.” It also helps that a lot of the unique regional stuff (like galangal) is spices that can be done without in a pinch. Not to lessen the importance of using the right spices, but even in the worst case virtually everything will taste good with appropriate use of salt, black pepper and (sometimes) vinegar.
