S1 Edition #7 ITALIAN AUTHENTIC "Love Sauce" w/Spaghetti Noodles & Garlic Bread (Italian cuisine)
Time Hack: 02:13:03 (Show starts) *First broadcasted on YouTube 14/02/2020
Greetings all. I am Mateo, nice to meet you. Each Friday, I am cooking live inside my kitchen-studio located in wonderful, vibrant Vietnam. Please join me every Friday at 6pm (Vietnam time), for delicious recipes from around the world.
What’s my story?
I use very simple ingredients and techniques to create “grandmother style” dishes, … quick, cheap, delicious, filling, nutritious food able to feed a football team if required. If you are looking for fancy, sophisticated, classical recipes, you may want to find a classic chef somewhere else. I am just a simple every-day cook. My recipes may not always look beautiful on the plate or inside the bowl, but the taste will keep you coming back for more. Simple food anyone can prepare at home easily is what I do.
Some of my early memories about food and cooking were of my Hungarian great grandmother and my five aunts buzzing around, helping my grandmother Margaret inside her modest kitchen in Gary, Indiana. Outside the kitchen, there were always dozens of hungry relatives and neighborhood hopefuls waiting to eat. I would sit there in her kitchen and observe the show … and eat a lot. They always gave me the first taste of whatever was boiling, baking, broiling or being chopped up and prepared inside a huge family-size serving bowls.
That was back in the 1970s. Over time, while growing into my teen years in Northern California (San Francisco Bay Area), my elder sister and I learned well how to cook. Our single mom was working very hard long hours to make it in the radio broadcast industry. In those days, if we wanted to eat, we often had to cook it ourselves. We did. We also had our little brother and sister to feed, so we did. We all can cook very well today thanks to those experiences as young chefs, and we do.
Then, in 1988 I was serving in the military as a US Marine assigned to an artillery unit at a large camp near the resort city of San Diego, California. I was so lucky, because the military base was located just a few miles from my Polish grandmother’s house, and her kitchen. As a hungry 21-year-old private, I would head straight to grandmother’s house after a hard day of working-training on base, and she would feed me like a king. She loved to cook for me, and I’d keep her company in the kitchen.
Once my Marine Corps buddies discovered my secret retreat, they would sometimes ask me if they could tag along for a home-cooked meal. My grandmother fed anyone who entered her home in Northern San Diego county. Her food was soooooo tasty! Her kitchen was her alter, even though she was a devout Roman catholic woman. I learned a lot about “Grandmother style” cooking from her.
I have traveled the globe for 18 years as a career military photojournalist, history writer, and later civilian artist and basic globetrotter … always looking outward to learn about new foods and cooking techniques. I need to know what “smells so damn good” when exploring new places and cultures. Hard to resist checking out what’s in the pot, when walking past kitchens, restaurants, or street-food vendors and the aroma hits my nostrils. I have lived and worked in more than 12 countries including: Japan, Australia, Mexico, Thailand, Yap, Guam, Pohnpei, Korea, Okinawa, Hawai’i, Kuwait and Iraq.
In Okinawa, Tokyo and Miura-Hanto, Japan — where I lived and worked for nearly 10 years — I learned so may new concepts and techniques about innovative Japanese-style culinary creations, which can be achieved with a variety of meat, fish, vegetables, spices, roots, nuts, etc. I was very impressed by the way Japanese behave with their culinary efforts.
I am very very happy you found your way to my new channel, and my kitchen in Vietnam. Welcome. I invite you and your friends to join me every Friday. We are going to have a great time in my kitchen. We will share stories, thoughts about ingredients and technique, tell jokes and laugh, maybe yell about something, and maybe even cry … if the onions or chili peppers are too strong.
Vietnam has amazing produce; as well as super fresh pork, beef, and chicken, butchered fresh daily. The variety of ocean and river fish available all throughout the country in small traditional markets is truly special. Nearly every spice or herb needed to cook cuisine from any part of the world is available in the big cities of HCMC, Hanoi, Da Nang, Da Lat, Na Trang, and elsewhere.
Hope to see you next Friday, and I hope you will bring your appetite and your sense of humor, curiosity. and commentary.
Please take a moment to click the red “Subscribe” button to show your support for my channel. You’ll receive notices when I announce new recipes and live broadcasts. It also helps me earn extra functions and features on my channel from YouTube.
Time to eat.
It’s gonna be … soooooo good!
Mateo
S1 Edition #51 SUPER SALAD Vietnam Style Rice-Noodles w/Veggies & Canned Spicy Tuna Topping (Vietnamese cuisine)
Time hack: 00:02:30 (Show starts)
Greetings all. I am Mateo, nice to meet you. Each Friday, I am cooking live inside my kitchen-studio located in wonderful, vibrant Vietnam. Please join me every Friday at 6pm (Vietnam time), for delicious recipes from around the world.
What’s my story?
I use very simple ingredients and techniques to create “grandmother style” dishes, … quick, cheap, delicious, filling, nutritious food able to feed a football team if required. If you are looking for fancy, sophisticated, classical recipes, you may want to find a classic chef somewhere else. I am just a simple every-day cook. My recipes may not always look beautiful on the plate or inside the bowl, but the taste will keep you coming back for more. Simple food anyone can prepare at home easily is what I do.
Some of my early memories about food and cooking were of my Hungarian great grandmother and my five aunts buzzing around, helping my grandmother Margaret inside her modest kitchen in Gary, Indiana. Outside the kitchen, there were always dozens of hungry relatives and neighborhood hopefuls waiting to eat. I would sit there in her kitchen and observe the show … and eat a lot. They always gave me the first taste of whatever was boiling, baking, broiling or being chopped up and prepared inside a huge family-size serving bowls.
That was back in the 1970s. Over time, while growing into my teen years in Northern California (San Francisco Bay Area), my elder sister and I learned well how to cook. Our single mom was working very hard long hours to make it in the radio broadcast industry. In those days, if we wanted to eat, we often had to cook it ourselves. We did. We also had our little brother and sister to feed, so we did. We all can cook very well today thanks to those experiences as young chefs, and we do.
Then, in 1988 I was serving in the military as a US Marine assigned to an artillery unit at a large camp near the resort city of San Diego, California. I was so lucky, because the military base was located just a few miles from my Polish grandmother’s house, and her kitchen. As a hungry 21-year-old private, I would head straight to grandmother’s house after a hard day of working-training on base, and she would feed me like a king. She loved to cook for me, and I’d keep her company in the kitchen.
Once my Marine Corps buddies discovered my secret retreat, they would sometimes ask me if they could tag along for a home-cooked meal. My grandmother fed anyone who entered her home in Northern San Diego county. Her food was soooooo tasty! Her kitchen was her alter, even though she was a devout Roman catholic woman. I learned a lot about “Grandmother style” cooking from her.
I have traveled the globe for 18 years as a career military photojournalist, history writer, and later civilian artist and basic globetrotter … always looking outward to learn about new foods and cooking techniques. I need to know what “smells so damn good” when exploring new places and cultures. Hard to resist checking out what’s in the pot, when walking past kitchens, restaurants, or street-food vendors and the aroma hits my nostrils. I have lived and worked in more than 12 countries including: Japan, Australia, Mexico, Thailand, Yap, Guam, Pohnpei, Korea, Okinawa, Hawai’i, Kuwait and Iraq.
In Okinawa, Tokyo and Miura-Hanto, Japan — where I lived and worked for nearly 10 years — I learned so may new concepts and techniques about innovative Japanese-style culinary creations, which can be achieved with a variety of meat, fish, vegetables, spices, roots, nuts, etc. I was very impressed by the way Japanese behave with their culinary efforts.
I am very very happy you found your way to my new channel, and my kitchen in Vietnam. Welcome. I invite you and your friends to join me every Friday. We are going to have a great time in my kitchen. We will share stories, thoughts about ingredients and technique, tell jokes and laugh, maybe yell about something, and maybe even cry … if the onions or chili peppers are too strong.
Vietnam has amazing produce; as well as super fresh pork, beef, and chicken, butchered fresh daily. The variety of ocean and river fish available all throughout the country in small traditional markets is truly special. Nearly every spice or herb needed to cook cuisine from any part of the world is available in the big cities of HCMC, Hanoi, Da Nang, Da Lat, Na Trang, and elsewhere.
Hope to see you next Friday, and I hope you will bring your appetite and your sense of humor, curiosity. and commentary.
Please take a moment to click the red “Subscribe” button to show your support for my channel. You’ll receive notices when I announce new recipes and live broadcasts. It also helps me earn extra functions and features on my channel from YouTube.
Time to eat.
It’s gonna be … soooooo good!
Mateo
498
views
S2 Edition #19 Pineapple Carrot Salad w/Sesame-Oyster Sauce (Gỏi Thơm Cà Rốt) in Saigon (Original cuisine)
Time hack 00:49:29 (show starts)
Something happened in the middle of filming this edition and I lost half the show because of stupid technology ... sighhhhhhhhhh
My Kitchen Goals for Season 2
*Use fresh, locally-grown, whole foods, that are unprocessed and grown without the use of chemical fertilizers, antibiotics, growth hormones, GMO, herbicides or pesticides.
*Choose recipes from around the world with menu diversity of mostly plant-based dishes.
*Cook with the idea "Food is Medicine" and "Eat to Beat Disease" ... that everything prepared & served is based on the idea that all we consume either feeds or fights disease.
*Include dishes that are anti-inflammatory and exclude or minimize processed low-nutrient junk foods that cause inflammation such as refined sugars or other unnatural additives that are toxic to humans.
*Focus on wild-caught fish and clean animals raised by methods producing healthy animals through natural farming and feeds, such as grass-fed or grazing animals.
*Recognize that individuals have unique food needs.
*Care about the people who grow and provide our food.
228
views
S2 Edition #19 FAIL I hate technology!!! in Saigon (Original cuisine)
Something happened in the middle of filming this edition and I lost half the show because of stupid technology ... sighhhhhhhhhh
152
views
2
comments
RAIN DELAY S2 Edition #16 BBQ Green Chicken Pesto Rooftop Cooking in Saigon (Original cuisine)
See you next time ... maybe tomorrow ... god willing ...
My Kitchen Goals for Season 2
*Use fresh, locally-grown, whole foods, that are unprocessed and grown without the use of chemical fertilizers, antibiotics, growth hormones, GMO, herbicides or pesticides.
*Choose recipes from around the world with menu diversity of mostly plant-based dishes.
*Cook with the idea "Food is Medicine" and "Eat to Beat Disease" ... that everything prepared & served is based on the idea that all we consume either feeds or fights disease.
*Include dishes that are anti-inflammatory and exclude or minimize processed low-nutrient junk foods that cause inflammation such as refined sugars or other unnatural additives that are toxic to humans.
*Focus on wild-caught fish and clean animals raised by methods producing healthy animals through natural farming and feeds, such as grass-fed or grazing animals.
*Recognize that individuals have unique food needs.
*Care about the people who grow and provide our food.
S1 Edition #52 SUPER HEALTHY Chicken & Veggie Immune Booster Soup in Saigon (Original Recipe)
Time hack: 04:15:00 (Show starts)
Greetings all. I am Mateo, nice to meet you. Each Friday, I am cooking live inside my kitchen-studio located in wonderful, vibrant Vietnam. Please join me every Friday at 6pm (Vietnam time), for delicious recipes from around the world.
What’s my story?
I use very simple ingredients and techniques to create “grandmother style” dishes, … quick, cheap, delicious, filling, nutritious food able to feed a football team if required. If you are looking for fancy, sophisticated, classical recipes, you may want to find a classic chef somewhere else. I am just a simple every-day cook. My recipes may not always look beautiful on the plate or inside the bowl, but the taste will keep you coming back for more. Simple food anyone can prepare at home easily is what I do.
Some of my early memories about food and cooking were of my Hungarian great grandmother and my five aunts buzzing around, helping my grandmother Margaret inside her modest kitchen in Gary, Indiana. Outside the kitchen, there were always dozens of hungry relatives and neighborhood hopefuls waiting to eat. I would sit there in her kitchen and observe the show … and eat a lot. They always gave me the first taste of whatever was boiling, baking, broiling or being chopped up and prepared inside a huge family-size serving bowls.
That was back in the 1970s. Over time, while growing into my teen years in Northern California (San Francisco Bay Area), my elder sister and I learned well how to cook. Our single mom was working very hard long hours to make it in the radio broadcast industry. In those days, if we wanted to eat, we often had to cook it ourselves. We did. We also had our little brother and sister to feed, so we did. We all can cook very well today thanks to those experiences as young chefs, and we do.
Then, in 1988 I was serving in the military as a US Marine assigned to an artillery unit at a large camp near the resort city of San Diego, California. I was so lucky, because the military base was located just a few miles from my Polish grandmother’s house, and her kitchen. As a hungry 21-year-old private, I would head straight to grandmother’s house after a hard day of working-training on base, and she would feed me like a king. She loved to cook for me, and I’d keep her company in the kitchen.
Once my Marine Corps buddies discovered my secret retreat, they would sometimes ask me if they could tag along for a home-cooked meal. My grandmother fed anyone who entered her home in Northern San Diego county. Her food was soooooo tasty! Her kitchen was her alter, even though she was a devout Roman catholic woman. I learned a lot about “Grandmother style” cooking from her.
I have traveled the globe for 18 years as a career military photojournalist, history writer, and later civilian artist and basic globetrotter … always looking outward to learn about new foods and cooking techniques. I need to know what “smells so damn good” when exploring new places and cultures. Hard to resist checking out what’s in the pot, when walking past kitchens, restaurants, or street-food vendors and the aroma hits my nostrils. I have lived and worked in more than 12 countries including: Japan, Australia, Mexico, Thailand, Yap, Guam, Pohnpei, Korea, Okinawa, Hawai’i, Kuwait and Iraq.
In Okinawa, Tokyo and Miura-Hanto, Japan — where I lived and worked for nearly 10 years — I learned so may new concepts and techniques about innovative Japanese-style culinary creations, which can be achieved with a variety of meat, fish, vegetables, spices, roots, nuts, etc. I was very impressed by the way Japanese behave with their culinary efforts.
I am very very happy you found your way to my new channel, and my kitchen in Vietnam. Welcome. I invite you and your friends to join me every Friday. We are going to have a great time in my kitchen. We will share stories, thoughts about ingredients and technique, tell jokes and laugh, maybe yell about something, and maybe even cry … if the onions or chili peppers are too strong.
Vietnam has amazing produce; as well as super fresh pork, beef, and chicken, butchered fresh daily. The variety of ocean and river fish available all throughout the country in small traditional markets is truly special. Nearly every spice or herb needed to cook cuisine from any part of the world is available in the big cities of HCMC, Hanoi, Da Nang, Da Lat, Na Trang, and elsewhere.
Hope to see you next Friday, and I hope you will bring your appetite and your sense of humor, curiosity. and commentary.
Please take a moment to click the red “Subscribe” button to show your support for my channel. You’ll receive notices when I announce new recipes and live broadcasts. It also helps me earn extra functions and features on my channel from YouTube.
Time to eat.
It’s gonna be … soooooo good!
Mateo
Random Sunday Conversation
Mini Edition LEAVING YOUTUBE Talk, w/Topics: Korean Cup Ramen, Tonkatsu Ramen Broth, US Constitution, SCOTUS, America in Decline, Living in Vietnam, etc, etc
S1 Edition #4 LUNAR NEW YEAR Spicy Pork Stew Party Dwaejigogi-jjigae 돼지고기찌개 (Korea cuisine)
Time hack: 00:33:18 (Show starts)
Greetings all. I am Mateo, nice to meet you. Each Friday, I am cooking live inside my kitchen-studio located in wonderful, vibrant Vietnam. Please join me every Friday at 6pm (Vietnam time), for delicious recipes from around the world.
What’s my story?
I use very simple ingredients and techniques to create “grandmother style” dishes, … quick, cheap, delicious, filling, nutritious food able to feed a football team if required. If you are looking for fancy, sophisticated, classical recipes, you may want to find a classic chef somewhere else. I am just a simple every-day cook. My recipes may not always look beautiful on the plate or inside the bowl, but the taste will keep you coming back for more. Simple food anyone can prepare at home easily is what I do.
Some of my early memories about food and cooking were of my Hungarian great grandmother and my five aunts buzzing around, helping my grandmother Margaret inside her modest kitchen in Gary, Indiana. Outside the kitchen, there were always dozens of hungry relatives and neighborhood hopefuls waiting to eat. I would sit there in her kitchen and observe the show … and eat a lot. They always gave me the first taste of whatever was boiling, baking, broiling or being chopped up and prepared inside a huge family-size serving bowls.
That was back in the 1970s. Over time, while growing into my teen years in Northern California (San Francisco Bay Area), my elder sister and I learned well how to cook. Our single mom was working very hard long hours to make it in the radio broadcast industry. In those days, if we wanted to eat, we often had to cook it ourselves. We did. We also had our little brother and sister to feed, so we did. We all can cook very well today thanks to those experiences as young chefs, and we do.
Then, in 1988 I was serving in the military as a US Marine assigned to an artillery unit at a large camp near the resort city of San Diego, California. I was so lucky, because the military base was located just a few miles from my Polish grandmother’s house, and her kitchen. As a hungry 21-year-old private, I would head straight to grandmother’s house after a hard day of working-training on base, and she would feed me like a king. She loved to cook for me, and I’d keep her company in the kitchen.
Once my Marine Corps buddies discovered my secret retreat, they would sometimes ask me if they could tag along for a home-cooked meal. My grandmother fed anyone who entered her home in Northern San Diego county. Her food was soooooo tasty! Her kitchen was her alter, even though she was a devout Roman catholic woman. I learned a lot about “Grandmother style” cooking from her.
I have traveled the globe for 18 years as a career military photojournalist, history writer, and later civilian artist and basic globetrotter … always looking outward to learn about new foods and cooking techniques. I need to know what “smells so damn good” when exploring new places and cultures. Hard to resist checking out what’s in the pot, when walking past kitchens, restaurants, or street-food vendors and the aroma hits my nostrils. I have lived and worked in more than 12 countries including: Japan, Australia, Mexico, Thailand, Yap, Guam, Pohnpei, Korea, Okinawa, Hawai’i, Kuwait and Iraq.
In Okinawa, Tokyo and Miura-Hanto, Japan — where I lived and worked for nearly 10 years — I learned so may new concepts and techniques about innovative Japanese-style culinary creations, which can be achieved with a variety of meat, fish, vegetables, spices, roots, nuts, etc. I was very impressed by the way Japanese behave with their culinary efforts.
I am very very happy you found your way to my new channel, and my kitchen in Vietnam. Welcome. I invite you and your friends to join me every Friday. We are going to have a great time in my kitchen. We will share stories, thoughts about ingredients and technique, tell jokes and laugh, maybe yell about something, and maybe even cry … if the onions or chili peppers are too strong.
Vietnam has amazing produce; as well as super fresh pork, beef, and chicken, butchered fresh daily. The variety of ocean and river fish available all throughout the country in small traditional markets is truly special. Nearly every spice or herb needed to cook cuisine from any part of the world is available in the big cities of HCMC, Hanoi, Da Nang, Da Lat, Na Trang, and elsewhere.
Hope to see you next Friday, and I hope you will bring your appetite and your sense of humor, curiosity. and commentary.
Please take a moment to click the red “Subscribe” button to show your support for my channel. You’ll receive notices when I announce new recipes and live broadcasts. It also helps me earn extra functions and features on my channel from YouTube.
Time to eat.
It’s gonna be … soooooo good!
Mateo
POSTPONED AGAIN S2 Edition #11 Japanese-Philippines Tamarind Broth w/sides (Original cuisine)
My Kitchen Goals for Season 2
*Use fresh, locally-grown, whole foods, that are unprocessed and grown without the use of chemical fertilizers, antibiotics, growth hormones, GMO, herbicides or pesticides.
*Choose recipes from around the world with menu diversity of mostly plant-based dishes.
*Cook with the idea "Food is Medicine" and "Eat to Beat Disease" ... that everything prepared & served is based on the idea that all we consume either feeds or fights disease.
*Include dishes that are anti-inflammatory and exclude or minimize processed low-nutrient junk foods that cause inflammation such as refined sugars or other unnatural additives that are toxic to humans.
*Focus on wild-caught fish and clean animals raised by methods producing healthy animals through natural farming and feeds, such as grass-fed or grazing animals.
*Recognize that individuals have unique food needs.
*Care about the people who grow and provide our food.
S2 Edition #18 Lentil Curry w/Kalbi Ribs & Garlic (Đậu Xanh Không Vỏ) in Saigon (Original cuisine)
Time hack 00:33:39 (show starts)
My Kitchen Goals for Season 2
*Use fresh, locally-grown, whole foods, that are unprocessed and grown without the use of chemical fertilizers, antibiotics, growth hormones, GMO, herbicides or pesticides.
*Choose recipes from around the world with menu diversity of mostly plant-based dishes.
*Cook with the idea "Food is Medicine" and "Eat to Beat Disease" ... that everything prepared & served is based on the idea that all we consume either feeds or fights disease.
*Include dishes that are anti-inflammatory and exclude or minimize processed low-nutrient junk foods that cause inflammation such as refined sugars or other unnatural additives that are toxic to humans.
*Focus on wild-caught fish and clean animals raised by methods producing healthy animals through natural farming and feeds, such as grass-fed or grazing animals.
*Recognize that individuals have unique food needs.
*Care about the people who grow and provide our food.
84
views
S2 Edition #9 Lenger Clams w/Ichiban Dashi Broth Rooftop Cooking in Saigon (Original cuisine)
Time hack 00:03:45 (show starts)
My Kitchen Goals for Season 2
*Use fresh, locally-grown, whole foods, that are unprocessed and grown without the use of chemical fertilizers, antibiotics, growth hormones, GMO, herbicides or pesticides.
*Choose recipes from around the world with menu diversity of mostly plant-based dishes.
*Cook with the idea "Food is Medicine" and "Eat to Beat Disease" ... that everything prepared & served is based on the idea that all we consume either feeds or fights disease.
*Include dishes that are anti-inflammatory and exclude or minimize processed low-nutrient junk foods that cause inflammation such as refined sugars or other unnatural additives that are toxic to humans.
*Focus on wild-caught fish and clean animals raised by methods producing healthy animals through natural farming and feeds, such as grass-fed or grazing animals.
*Recognize that individuals have unique food needs.
*Care about the people who grow and provide our food.
S2 Edition #8 Authentic Sertés Paprikás (Paprika Pork Ribs) w/Dumplings Rooftop Cooking in Saigon (Hungary cuisine)
Time hack 00:09:09 (show starts)
My Kitchen Goals for Season 2
*Use fresh, locally-grown, whole foods, that are unprocessed and grown without the use of chemical fertilizers, antibiotics, growth hormones, GMO, herbicides or pesticides.
*Choose recipes from around the world with menu diversity of mostly plant-based dishes.
*Cook with the idea "Food is Medicine" and "Eat to Beat Disease" ... that everything prepared & served is based on the idea that all we consume either feeds or fights disease.
*Include dishes that are anti-inflammatory and exclude or minimize processed low-nutrient junk foods that cause inflammation such as refined sugars or other unnatural additives that are toxic to humans.
*Focus on wild-caught fish and clean animals raised by methods producing healthy animals through natural farming and feeds, such as grass-fed or grazing animals.
*Recognize that individuals have unique food needs.
*Care about the people who grow and provide our food.
S2 Edition #17 BBQ Cuttlefish w/Saucy-Sauce (Bộ Mực nang) Rooftop Cooking in Saigon (Mexico-Vietnam cuisine)
Time hack 00:00:00 (show starts)
My Kitchen Goals for Season 2
*Use fresh, locally-grown, whole foods, that are unprocessed and grown without the use of chemical fertilizers, antibiotics, growth hormones, GMO, herbicides or pesticides.
*Choose recipes from around the world with menu diversity of mostly plant-based dishes.
*Cook with the idea "Food is Medicine" and "Eat to Beat Disease" ... that everything prepared & served is based on the idea that all we consume either feeds or fights disease.
*Include dishes that are anti-inflammatory and exclude or minimize processed low-nutrient junk foods that cause inflammation such as refined sugars or other unnatural additives that are toxic to humans.
*Focus on wild-caught fish and clean animals raised by methods producing healthy animals through natural farming and feeds, such as grass-fed or grazing animals.
*Recognize that individuals have unique food needs.
*Care about the people who grow and provide our food.
S2 Edition #14 Pan Fry Sweet Potato Cakes w/Side Salad (Bánh Khoai Lang) in Saigon (Original cuisine)
Time hack 01:19:22 (show starts)
My Kitchen Goals for Season 2
*Use fresh, locally-grown, whole foods, that are unprocessed and grown without the use of chemical fertilizers, antibiotics, growth hormones, GMO, herbicides or pesticides.
*Choose recipes from around the world with menu diversity of mostly plant-based dishes.
*Cook with the idea "Food is Medicine" and "Eat to Beat Disease" ... that everything prepared & served is based on the idea that all we consume either feeds or fights disease.
*Include dishes that are anti-inflammatory and exclude or minimize processed low-nutrient junk foods that cause inflammation such as refined sugars or other unnatural additives that are toxic to humans.
*Focus on wild-caught fish and clean animals raised by methods producing healthy animals through natural farming and feeds, such as grass-fed or grazing animals.
*Recognize that individuals have unique food needs.
*Care about the people who grow and provide our food.
S2 Edition #15 Black Beans w/Spanish Rice (Đậu đen xanh lòng) in Saigon (Spain cuisine)
Time hack 01:35:33 (show starts)
My Kitchen Goals for Season 2
*Use fresh, locally-grown, whole foods, that are unprocessed and grown without the use of chemical fertilizers, antibiotics, growth hormones, GMO, herbicides or pesticides.
*Choose recipes from around the world with menu diversity of mostly plant-based dishes.
*Cook with the idea "Food is Medicine" and "Eat to Beat Disease" ... that everything prepared & served is based on the idea that all we consume either feeds or fights disease.
*Include dishes that are anti-inflammatory and exclude or minimize processed low-nutrient junk foods that cause inflammation such as refined sugars or other unnatural additives that are toxic to humans.
*Focus on wild-caught fish and clean animals raised by methods producing healthy animals through natural farming and feeds, such as grass-fed or grazing animals.
*Recognize that individuals have unique food needs.
*Care about the people who grow and provide our food.
S1 Edition #12 CANH KHỔ QUA Vietnamese Pork-Stuffed Bitter Melon Soup in Lam Dong (Vietnam cuisine)
Time hack: 00:01:45 (Show starts)
Greetings all. I am Mateo, nice to meet you. Each Friday, I am cooking live inside my kitchen-studio located in wonderful, vibrant Vietnam. Please join me every Friday at 6pm (Vietnam time), for delicious recipes from around the world.
What’s my story?
I use very simple ingredients and techniques to create “grandmother style” dishes, … quick, cheap, delicious, filling, nutritious food able to feed a football team if required. If you are looking for fancy, sophisticated, classical recipes, you may want to find a classic chef somewhere else. I am just a simple every-day cook. My recipes may not always look beautiful on the plate or inside the bowl, but the taste will keep you coming back for more. Simple food anyone can prepare at home easily is what I do.
Some of my early memories about food and cooking were of my Hungarian great grandmother and my five aunts buzzing around, helping my grandmother Margaret inside her modest kitchen in Gary, Indiana. Outside the kitchen, there were always dozens of hungry relatives and neighborhood hopefuls waiting to eat. I would sit there in her kitchen and observe the show … and eat a lot. They always gave me the first taste of whatever was boiling, baking, broiling or being chopped up and prepared inside a huge family-size serving bowls.
That was back in the 1970s. Over time, while growing into my teen years in Northern California (San Francisco Bay Area), my elder sister and I learned well how to cook. Our single mom was working very hard long hours to make it in the radio broadcast industry. In those days, if we wanted to eat, we often had to cook it ourselves. We did. We also had our little brother and sister to feed, so we did. We all can cook very well today thanks to those experiences as young chefs, and we do.
Then, in 1988 I was serving in the military as a US Marine assigned to an artillery unit at a large camp near the resort city of San Diego, California. I was so lucky, because the military base was located just a few miles from my Polish grandmother’s house, and her kitchen. As a hungry 21-year-old private, I would head straight to grandmother’s house after a hard day of working-training on base, and she would feed me like a king. She loved to cook for me, and I’d keep her company in the kitchen.
Once my Marine Corps buddies discovered my secret retreat, they would sometimes ask me if they could tag along for a home-cooked meal. My grandmother fed anyone who entered her home in Northern San Diego county. Her food was soooooo tasty! Her kitchen was her alter, even though she was a devout Roman catholic woman. I learned a lot about “Grandmother style” cooking from her.
I have traveled the globe for 18 years as a career military photojournalist, history writer, and later civilian artist and basic globetrotter … always looking outward to learn about new foods and cooking techniques. I need to know what “smells so damn good” when exploring new places and cultures. Hard to resist checking out what’s in the pot, when walking past kitchens, restaurants, or street-food vendors and the aroma hits my nostrils. I have lived and worked in more than 12 countries including: Japan, Australia, Mexico, Thailand, Yap, Guam, Pohnpei, Korea, Okinawa, Hawai’i, Kuwait and Iraq.
In Okinawa, Tokyo and Miura-Hanto, Japan — where I lived and worked for nearly 10 years — I learned so may new concepts and techniques about innovative Japanese-style culinary creations, which can be achieved with a variety of meat, fish, vegetables, spices, roots, nuts, etc. I was very impressed by the way Japanese behave with their culinary efforts.
I am very very happy you found your way to my new channel, and my kitchen in Vietnam. Welcome. I invite you and your friends to join me every Friday. We are going to have a great time in my kitchen. We will share stories, thoughts about ingredients and technique, tell jokes and laugh, maybe yell about something, and maybe even cry … if the onions or chili peppers are too strong.
Vietnam has amazing produce; as well as super fresh pork, beef, and chicken, butchered fresh daily. The variety of ocean and river fish available all throughout the country in small traditional markets is truly special. Nearly every spice or herb needed to cook cuisine from any part of the world is available in the big cities of HCMC, Hanoi, Da Nang, Da Lat, Na Trang, and elsewhere.
Hope to see you next Friday, and I hope you will bring your appetite and your sense of humor, curiosity. and commentary.
Please take a moment to click the red “Subscribe” button to show your support for my channel. You’ll receive notices when I announce new recipes and live broadcasts. It also helps me earn extra functions and features on my channel from YouTube.
Time to eat.
It’s gonna be … soooooo good!
Mateo
S2 Edition #12 Stir Fry Vietnamese Noodle w/Cuttlefish (Mực Nang) Rooftop Cooking in Saigon (Vietnam cuisine)
Time hack 00:29:42 (show starts)
My Kitchen Goals for Season 2
*Use fresh, locally-grown, whole foods, that are unprocessed and grown without the use of chemical fertilizers, antibiotics, growth hormones, GMO, herbicides or pesticides.
*Choose recipes from around the world with menu diversity of mostly plant-based dishes.
*Cook with the idea "Food is Medicine" and "Eat to Beat Disease" ... that everything prepared & served is based on the idea that all we consume either feeds or fights disease.
*Include dishes that are anti-inflammatory and exclude or minimize processed low-nutrient junk foods that cause inflammation such as refined sugars or other unnatural additives that are toxic to humans.
*Focus on wild-caught fish and clean animals raised by methods producing healthy animals through natural farming and feeds, such as grass-fed or grazing animals.
*Recognize that individuals have unique food needs.
*Care about the people who grow and provide our food.
S1 Edition #2 MEXICAN SOUL FOOD Authentic Green Chile in Saigon w/Guests (Mexico Cuisine)
Time hack: 00:10:30 (Show starts)
Greetings all. I am Mateo, nice to meet you. Each Friday, I am cooking live inside my kitchen-studio located in wonderful, vibrant Vietnam. Please join me every Friday at 6pm (Vietnam time), for delicious recipes from around the world.
What’s my story?
I use very simple ingredients and techniques to create “grandmother style” dishes, … quick, cheap, delicious, filling, nutritious food able to feed a football team if required. If you are looking for fancy, sophisticated, classical recipes, you may want to find a classic chef somewhere else. I am just a simple every-day cook. My recipes may not always look beautiful on the plate or inside the bowl, but the taste will keep you coming back for more. Simple food anyone can prepare at home easily is what I do.
Some of my early memories about food and cooking were of my Hungarian great grandmother and my five aunts buzzing around, helping my grandmother Margaret inside her modest kitchen in Gary, Indiana. Outside the kitchen, there were always dozens of hungry relatives and neighborhood hopefuls waiting to eat. I would sit there in her kitchen and observe the show … and eat a lot. They always gave me the first taste of whatever was boiling, baking, broiling or being chopped up and prepared inside a huge family-size serving bowls.
That was back in the 1970s. Over time, while growing into my teen years in Northern California (San Francisco Bay Area), my elder sister and I learned well how to cook. Our single mom was working very hard long hours to make it in the radio broadcast industry. In those days, if we wanted to eat, we often had to cook it ourselves. We did. We also had our little brother and sister to feed, so we did. We all can cook very well today thanks to those experiences as young chefs, and we do.
Then, in 1988 I was serving in the military as a US Marine assigned to an artillery unit at a large camp near the resort city of San Diego, California. I was so lucky, because the military base was located just a few miles from my Polish grandmother’s house, and her kitchen. As a hungry 21-year-old private, I would head straight to grandmother’s house after a hard day of working-training on base, and she would feed me like a king. She loved to cook for me, and I’d keep her company in the kitchen.
Once my Marine Corps buddies discovered my secret retreat, they would sometimes ask me if they could tag along for a home-cooked meal. My grandmother fed anyone who entered her home in Northern San Diego county. Her food was soooooo tasty! Her kitchen was her alter, even though she was a devout Roman catholic woman. I learned a lot about “Grandmother style” cooking from her.
I have traveled the globe for 18 years as a career military photojournalist, history writer, and later civilian artist and basic globetrotter … always looking outward to learn about new foods and cooking techniques. I need to know what “smells so damn good” when exploring new places and cultures. Hard to resist checking out what’s in the pot, when walking past kitchens, restaurants, or street-food vendors and the aroma hits my nostrils. I have lived and worked in more than 12 countries including: Japan, Australia, Mexico, Thailand, Yap, Guam, Pohnpei, Korea, Okinawa, Hawai’i, Kuwait and Iraq.
In Okinawa, Tokyo and Miura-Hanto, Japan — where I lived and worked for nearly 10 years — I learned so may new concepts and techniques about innovative Japanese-style culinary creations, which can be achieved with a variety of meat, fish, vegetables, spices, roots, nuts, etc. I was very impressed by the way Japanese behave with their culinary efforts.
I am very very happy you found your way to my new channel, and my kitchen in Vietnam. Welcome. I invite you and your friends to join me every Friday. We are going to have a great time in my kitchen. We will share stories, thoughts about ingredients and technique, tell jokes and laugh, maybe yell about something, and maybe even cry … if the onions or chili peppers are too strong.
Vietnam has amazing produce; as well as super fresh pork, beef, and chicken, butchered fresh daily. The variety of ocean and river fish available all throughout the country in small traditional markets is truly special. Nearly every spice or herb needed to cook cuisine from any part of the world is available in the big cities of HCMC, Hanoi, Da Nang, Da Lat, Na Trang, and elsewhere.
Hope to see you next Friday, and I hope you will bring your appetite and your sense of humor, curiosity. and commentary.
Please take a moment to click the red “Subscribe” button to show your support for my channel. You’ll receive notices when I announce new recipes and live broadcasts. It also helps me earn extra functions and features on my channel from YouTube.
Time to eat.
It’s gonna be … soooooo good!
Mateo
Season 2 Preview "Food is Medicine" Rooftop BBQ Tako/bạch tuộc in Saigon (Japan cuisine)
Live stream cooking from Vietnam, with focus this year on "Food is Medicine" theory. Welcome to my kitchen!
Article on the health benefits of eating octopus ...
https://www.verywellfit.com/octopus-nutrition-facts-and-health-benefits-5207160
My Kitchen Goals for Season 2
*Use fresh, locally-grown, whole foods, that are unprocessed and grown without the use of chemical fertilizers, antibiotics, growth hormones, GMO, herbicides or pesticides.
*Choose recipes from around the world with menu diversity of mostly plant-based dishes.
*Cook with the idea "Food is Medicine" and "Eat to Beat Disease" ... that everything prepared & served is based on the idea that all we consume either feeds or fights disease.
*Include dishes that are anti-inflammatory and exclude or minimize processed low-nutrient junk foods that cause inflammation such as refined sugars or other unnatural additives that are toxic to humans.
*Focus on wild-caught fish and clean animals raised by methods producing healthy animals through natural farming and feeds, such as grass-fed or grazing animals.
*Recognize that individuals have unique food needs.
*Care about the people who grow and provide our food.
S1 Edition #3 INDIAN EGGPLANT Baingan Bharta Curry Party w/Mister Bob & Friends (India Cuisine)
Time hack: 00:26:26 (Show starts)
Greetings all. I am Mateo, nice to meet you. Each Friday, I am cooking live inside my kitchen-studio located in wonderful, vibrant Vietnam. Please join me every Friday at 6pm (Vietnam time), for delicious recipes from around the world.
What’s my story?
I use very simple ingredients and techniques to create “grandmother style” dishes, … quick, cheap, delicious, filling, nutritious food able to feed a football team if required. If you are looking for fancy, sophisticated, classical recipes, you may want to find a classic chef somewhere else. I am just a simple every-day cook. My recipes may not always look beautiful on the plate or inside the bowl, but the taste will keep you coming back for more. Simple food anyone can prepare at home easily is what I do.
Some of my early memories about food and cooking were of my Hungarian great grandmother and my five aunts buzzing around, helping my grandmother Margaret inside her modest kitchen in Gary, Indiana. Outside the kitchen, there were always dozens of hungry relatives and neighborhood hopefuls waiting to eat. I would sit there in her kitchen and observe the show … and eat a lot. They always gave me the first taste of whatever was boiling, baking, broiling or being chopped up and prepared inside a huge family-size serving bowls.
That was back in the 1970s. Over time, while growing into my teen years in Northern California (San Francisco Bay Area), my elder sister and I learned well how to cook. Our single mom was working very hard long hours to make it in the radio broadcast industry. In those days, if we wanted to eat, we often had to cook it ourselves. We did. We also had our little brother and sister to feed, so we did. We all can cook very well today thanks to those experiences as young chefs, and we do.
Then, in 1988 I was serving in the military as a US Marine assigned to an artillery unit at a large camp near the resort city of San Diego, California. I was so lucky, because the military base was located just a few miles from my Polish grandmother’s house, and her kitchen. As a hungry 21-year-old private, I would head straight to grandmother’s house after a hard day of working-training on base, and she would feed me like a king. She loved to cook for me, and I’d keep her company in the kitchen.
Once my Marine Corps buddies discovered my secret retreat, they would sometimes ask me if they could tag along for a home-cooked meal. My grandmother fed anyone who entered her home in Northern San Diego county. Her food was soooooo tasty! Her kitchen was her alter, even though she was a devout Roman catholic woman. I learned a lot about “Grandmother style” cooking from her.
I have traveled the globe for 18 years as a career military photojournalist, history writer, and later civilian artist and basic globetrotter … always looking outward to learn about new foods and cooking techniques. I need to know what “smells so damn good” when exploring new places and cultures. Hard to resist checking out what’s in the pot, when walking past kitchens, restaurants, or street-food vendors and the aroma hits my nostrils. I have lived and worked in more than 12 countries including: Japan, Australia, Mexico, Thailand, Yap, Guam, Pohnpei, Korea, Okinawa, Hawai’i, Kuwait and Iraq.
In Okinawa, Tokyo and Miura-Hanto, Japan — where I lived and worked for nearly 10 years — I learned so may new concepts and techniques about innovative Japanese-style culinary creations, which can be achieved with a variety of meat, fish, vegetables, spices, roots, nuts, etc. I was very impressed by the way Japanese behave with their culinary efforts.
I am very very happy you found your way to my new channel, and my kitchen in Vietnam. Welcome. I invite you and your friends to join me every Friday. We are going to have a great time in my kitchen. We will share stories, thoughts about ingredients and technique, tell jokes and laugh, maybe yell about something, and maybe even cry … if the onions or chili peppers are too strong.
Vietnam has amazing produce; as well as super fresh pork, beef, and chicken, butchered fresh daily. The variety of ocean and river fish available all throughout the country in small traditional markets is truly special. Nearly every spice or herb needed to cook cuisine from any part of the world is available in the big cities of HCMC, Hanoi, Da Nang, Da Lat, Na Trang, and elsewhere.
Hope to see you next Friday, and I hope you will bring your appetite and your sense of humor, curiosity. and commentary.
Please take a moment to click the red “Subscribe” button to show your support for my channel. You’ll receive notices when I announce new recipes and live broadcasts. It also helps me earn extra functions and features on my channel from YouTube.
Time to eat.
It’s gonna be … soooooo good!
Mateo
S2 Edition #1 Kaki/Tako Asian Pizza 3 Ways in Saigon (Original cuisine)
Time hack 00:53:26 (show starts) ... New Original recipe making Asian Pizza using noodle dough, Vietnam oysters (Kaki) and Japanese octopus (Tako).
My Kitchen Goals for Season 2
*Use fresh, locally-grown, whole foods, that are unprocessed and grown without the use of chemical fertilizers, antibiotics, growth hormones, GMO, herbicides or pesticides.
*Choose recipes from around the world with menu diversity of mostly plant-based dishes.
*Cook with the idea "Food is Medicine" and "Eat to Beat Disease" ... that everything prepared & served is based on the idea that all we consume either feeds or fights disease.
*Include dishes that are anti-inflammatory and exclude or minimize processed low-nutrient junk foods that cause inflammation such as refined sugars or other unnatural additives that are toxic to humans.
*Focus on wild-caught fish and clean animals raised by methods producing healthy animals through natural farming and feeds, such as grass-fed or grazing animals.
*Recognize that individuals have unique food needs.
*Care about the people who grow and provide our food.
S2 Edition #2 Tako Spicy Ramen in Saigon (Original cuisine)
Time hack 00:42:31 (show starts)
My Kitchen Goals for Season 2
*Use fresh, locally-grown, whole foods, that are unprocessed and grown without the use of chemical fertilizers, antibiotics, growth hormones, GMO, herbicides or pesticides.
*Choose recipes from around the world with menu diversity of mostly plant-based dishes.
*Cook with the idea "Food is Medicine" and "Eat to Beat Disease" ... that everything prepared & served is based on the idea that all we consume either feeds or fights disease.
*Include dishes that are anti-inflammatory and exclude or minimize processed low-nutrient junk foods that cause inflammation such as refined sugars or other unnatural additives that are toxic to humans.
*Focus on wild-caught fish and clean animals raised by methods producing healthy animals through natural farming and feeds, such as grass-fed or grazing animals.
*Recognize that individuals have unique food needs.
*Care about the people who grow and provide our food.
POSTPONED AGAIN ... Friday Chat and Life Update from Vietnam
Got too busy to do the show, and I explain why in tonight's Friday chat.
My Kitchen Goals for Season 2
*Use fresh, locally-grown, whole foods, that are unprocessed and grown without the use of chemical fertilizers, antibiotics, growth hormones, GMO, herbicides or pesticides.
*Choose recipes from around the world with menu diversity of mostly plant-based dishes.
*Cook with the idea "Food is Medicine" and "Eat to Beat Disease" ... that everything prepared & served is based on the idea that all we consume either feeds or fights disease.
*Include dishes that are anti-inflammatory and exclude or minimize processed low-nutrient junk foods that cause inflammation such as refined sugars or other unnatural additives that are toxic to humans.
*Focus on wild-caught fish and clean animals raised by methods producing healthy animals through natural farming and feeds, such as grass-fed or grazing animals.
*Recognize that individuals have unique food needs.
*Care about the people who grow and provide our food.
S1 Edition #50 HEALTHY THAILAND Original "Jok" Inspired Rice Soup (Original cuisine)
Time hack: 00:47:47 (Show starts)
Greetings all. I am Mateo, nice to meet you. Each Friday, I am cooking live inside my kitchen-studio located in wonderful, vibrant Vietnam. Please join me every Friday at 6pm (Vietnam time), for delicious recipes from around the world.
What’s my story?
I use very simple ingredients and techniques to create “grandmother style” dishes, … quick, cheap, delicious, filling, nutritious food able to feed a football team if required. If you are looking for fancy, sophisticated, classical recipes, you may want to find a classic chef somewhere else. I am just a simple every-day cook. My recipes may not always look beautiful on the plate or inside the bowl, but the taste will keep you coming back for more. Simple food anyone can prepare at home easily is what I do.
Some of my early memories about food and cooking were of my Hungarian great grandmother and my five aunts buzzing around, helping my grandmother Margaret inside her modest kitchen in Gary, Indiana. Outside the kitchen, there were always dozens of hungry relatives and neighborhood hopefuls waiting to eat. I would sit there in her kitchen and observe the show … and eat a lot. They always gave me the first taste of whatever was boiling, baking, broiling or being chopped up and prepared inside a huge family-size serving bowls.
That was back in the 1970s. Over time, while growing into my teen years in Northern California (San Francisco Bay Area), my elder sister and I learned well how to cook. Our single mom was working very hard long hours to make it in the radio broadcast industry. In those days, if we wanted to eat, we often had to cook it ourselves. We did. We also had our little brother and sister to feed, so we did. We all can cook very well today thanks to those experiences as young chefs, and we do.
Then, in 1988 I was serving in the military as a US Marine assigned to an artillery unit at a large camp near the resort city of San Diego, California. I was so lucky, because the military base was located just a few miles from my Polish grandmother’s house, and her kitchen. As a hungry 21-year-old private, I would head straight to grandmother’s house after a hard day of working-training on base, and she would feed me like a king. She loved to cook for me, and I’d keep her company in the kitchen.
Once my Marine Corps buddies discovered my secret retreat, they would sometimes ask me if they could tag along for a home-cooked meal. My grandmother fed anyone who entered her home in Northern San Diego county. Her food was soooooo tasty! Her kitchen was her alter, even though she was a devout Roman catholic woman. I learned a lot about “Grandmother style” cooking from her.
I have traveled the globe for 18 years as a career military photojournalist, history writer, and later civilian artist and basic globetrotter … always looking outward to learn about new foods and cooking techniques. I need to know what “smells so damn good” when exploring new places and cultures. Hard to resist checking out what’s in the pot, when walking past kitchens, restaurants, or street-food vendors and the aroma hits my nostrils. I have lived and worked in more than 12 countries including: Japan, Australia, Mexico, Thailand, Yap, Guam, Pohnpei, Korea, Okinawa, Hawai’i, Kuwait and Iraq.
In Okinawa, Tokyo and Miura-Hanto, Japan — where I lived and worked for nearly 10 years — I learned so may new concepts and techniques about innovative Japanese-style culinary creations, which can be achieved with a variety of meat, fish, vegetables, spices, roots, nuts, etc. I was very impressed by the way Japanese behave with their culinary efforts.
I am very very happy you found your way to my new channel, and my kitchen in Vietnam. Welcome. I invite you and your friends to join me every Friday. We are going to have a great time in my kitchen. We will share stories, thoughts about ingredients and technique, tell jokes and laugh, maybe yell about something, and maybe even cry … if the onions or chili peppers are too strong.
Vietnam has amazing produce; as well as super fresh pork, beef, and chicken, butchered fresh daily. The variety of ocean and river fish available all throughout the country in small traditional markets is truly special. Nearly every spice or herb needed to cook cuisine from any part of the world is available in the big cities of HCMC, Hanoi, Da Nang, Da Lat, Na Trang, and elsewhere.
Hope to see you next Friday, and I hope you will bring your appetite and your sense of humor, curiosity. and commentary.
Please take a moment to click the red “Subscribe” button to show your support for my channel. You’ll receive notices when I announce new recipes and live broadcasts. It also helps me earn extra functions and features on my channel from YouTube.
Time to eat.
It’s gonna be … soooooo good!
Mateo
Lost Edition from 2020 Traditional Ryukyu Style Pigs Feet Stew in Saigon (Okinawa cuisine)
Time hack 00:39:00 (show starts)
Greetings all. I am Mateo, nice to meet you. Each Friday, I am cooking live inside my kitchen-studio located in wonderful, vibrant Vietnam. Please join me every Friday at 6pm (Vietnam time), for delicious recipes from around the world.
What’s my story?
I use very simple ingredients and techniques to create “grandmother style” dishes, … quick, cheap, delicious, filling, nutritious food able to feed a football team if required. If you are looking for fancy, sophisticated, classical recipes, you may want to find a classic chef somewhere else. I am just a simple every-day cook. My recipes may not always look beautiful on the plate or inside the bowl, but the taste will keep you coming back for more. Simple food anyone can prepare at home easily is what I do.
Some of my early memories about food and cooking were of my Hungarian great grandmother and my five aunts buzzing around, helping my grandmother Margaret inside her modest kitchen in Gary, Indiana. Outside the kitchen, there were always dozens of hungry relatives and neighborhood hopefuls waiting to eat. I would sit there in her kitchen and observe the show … and eat a lot. They always gave me the first taste of whatever was boiling, baking, broiling or being chopped up and prepared inside a huge family-size serving bowls.
That was back in the 1970s. Over time, while growing into my teen years in Northern California (San Francisco Bay Area), my elder sister and I learned well how to cook. Our single mom was working very hard long hours to make it in the radio broadcast industry. In those days, if we wanted to eat, we often had to cook it ourselves. We did. We also had our little brother and sister to feed, so we did. We all can cook very well today thanks to those experiences as young chefs, and we do.
Then, in 1988 I was serving in the military as a US Marine assigned to an artillery unit at a large camp near the resort city of San Diego, California. I was so lucky, because the military base was located just a few miles from my Polish grandmother’s house, and her kitchen. As a hungry 21-year-old private, I would head straight to grandmother’s house after a hard day of working-training on base, and she would feed me like a king. She loved to cook for me, and I’d keep her company in the kitchen.
Once my Marine Corps buddies discovered my secret retreat, they would sometimes ask me if they could tag along for a home-cooked meal. My grandmother fed anyone who entered her home in Northern San Diego county. Her food was soooooo tasty! Her kitchen was her alter, even though she was a devout Roman catholic woman. I learned a lot about “Grandmother style” cooking from her.
I have traveled the globe for 18 years as a career military photojournalist, history writer, and later civilian artist and basic globetrotter … always looking outward to learn about new foods and cooking techniques. I need to know what “smells so damn good” when exploring new places and cultures. Hard to resist checking out what’s in the pot, when walking past kitchens, restaurants, or street-food vendors and the aroma hits my nostrils. I have lived and worked in more than 12 countries including: Japan, Australia, Mexico, Thailand, Yap, Guam, Pohnpei, Korea, Okinawa, Hawai’i, Kuwait and Iraq.
In Okinawa, Tokyo and Miura-Hanto, Japan — where I lived and worked for nearly 10 years — I learned so may new concepts and techniques about innovative Japanese-style culinary creations, which can be achieved with a variety of meat, fish, vegetables, spices, roots, nuts, etc. I was very impressed by the way Japanese behave with their culinary efforts.
I am very very happy you found your way to my new channel, and my kitchen in Vietnam. Welcome. I invite you and your friends to join me every Friday. We are going to have a great time in my kitchen. We will share stories, thoughts about ingredients and technique, tell jokes and laugh, maybe yell about something, and maybe even cry … if the onions or chili peppers are too strong.
Vietnam has amazing produce; as well as super fresh pork, beef, and chicken, butchered fresh daily. The variety of ocean and river fish available all throughout the country in small traditional markets is truly special. Nearly every spice or herb needed to cook cuisine from any part of the world is available in the big cities of HCMC, Hanoi, Da Nang, Da Lat, Na Trang, and elsewhere.
Hope to see you next Friday, and I hope you will bring your appetite and your sense of humor, curiosity. and commentary.
Please take a moment to click the red “Subscribe” button to show your support for my channel.
Time to eat.
It’s gonna be … soooooo good!