TAKING GARLIC BUTTER NOODLES TO THE NEXT LEVEL | SAM THE COOKING GUY

We're

taking

the

butter

noodles

from every kid's favorite restaurant meal and making them better, much better, better, holy fish, much better. How many times have you gone to a restaurant with little kids and they just want

noodles

with

butter

, the only thing they can find on the menu would be you in the best restaurant in the world, something in France, Italy, New York or wherever your favorite things have 800 items. The menu is I just want noodles. Can I eat noodles with butter? In fact, my niece Max's ally cousin went through a period. from the time when she was just eating ready for this beige food, do you remember that yes, the beige food and buttered noodles apparently took center stage along with the chicken and toast?

I don't know, design your own beige diet, so let's do that. today you should do beige day, beige day, it's a terrible idea, so we'll do it today, but we'll do it much better, there will be a cheese, there will be

garlic

flakes and pepper and stuff, and we'll start, though, start . making our own version of crunchy

garlic

to put on top, let's hit it and start chopping, oh there you go, should I hold it up? Sure, minced garlic, look, I could do this by hand, but it was a last minute thing. I went to the supermarket and thought, "Let's try this version, so we open it up and that's what you get inside.

This is going to go into some hot oil in a pan, but I think you'll recognize that this liquid is probably not useful." hot oil so let's do this take a small bowl and then I want to drain it so take this paper towel like this I'm just going to put a few tablespoons of garlic in here and let it drain a little bit to get the water out. we remove the moisture and when we do it very soon we take it and we put a little bit of hot oil on the flat top, so in a small pan I'm going to put a good amount of olive oil and you can see in these little striations, you know it's heating up so I don't want this to heat up too quickly because it will burn the garlic so let's try a piece yeah it's pretty good so now let's take the rest of this and let's toss it in carefully sorry.

Sorry, sorry, I don't want to turn my back on you, that's our job, ladies and gentlemen, right now, we're just letting this brown and crisp. It is perfect. Look at the crunchy garlic. How good is this going to look on top, as long as you're moving it around a little bit, you'll be fine, starting to get a little bit of color, you'll get it, look at these pieces here like this, that's where we're going, we want that because it needs that color to become crunchy. so loud too loud our friend lipa makes this frying pan and we know she's watching because she's always watching she doesn't miss a thing, lipa, we're getting closer listen to the last part of this it's going fast you can see we're just a little bit far away and we're there, so using this little one we come we'll go to the container we might have to pick this up and hold it with both hands try to get this sold look you can see it goes from turning golden very quickly and I think we're already there look , leaves that beautiful fresh and crunchy garlic.

I'm going to be 100 honest with you. I didn't like kombucha, I wasn't a fan until June. The shine came into my life and it came. in my life because since I started in San Diego and everyone started going you have to try you have to try and I went well, I'll try this is the slightly effervescent hopical citrus which is beautiful, right?, but it's about him It tastes slightly beer-like, it has that citrus touch and I say slightly effervescent because I don't like bubbles very much and that's as you can see, it's the perfect amount for me six percent alcohol by volume, it's easy to drink less hangover a day

next

it is good for the intestine, which never hurts you more than other alcoholic beverages 100% organic gluten-free and absolutely without artificial colors or syrups yes, there are other hard kombuchas on the market I have not liked them because I wanted they had something like a bitter aftertaste, not a June glow and by the way they just launched nationwide shipping and if you use my link in the description you will get 20 off your order plus free shipping and then you will be doing this oh santa shit that's delicious where is it from oh it's from June shine what a flavor you know you have that idea what's going on oh yeah I could drink a lot of this this is my favorite but the other flavors blood orange mint midnight painkiller acai The berry and the Honey, ginger, lemon, June shine, are considered the champagne of kombucha.

By using green tea and honey, you get a smoother, less acidic flavor, and that's what I like about it, and it doesn't have the vinegary taste of traditional kombuchas and flavors. I think even better than traditional kombucha, we love it when you support our sponsors and this is one where you're going to support us in this company, but you're also being selfish because you're getting something that's so fucking good. well and here we are, ready to make our fantastic sauce, we will start with a stick of butter, I know it seems like a lot, please don't give me a hard time with this, I don't want the frying pan either. hot, but don't forget that this is all for the pasta, we won't add cream, we won't add broth, so we need a little bit of liquid here to make a sauce.

Okay, a stick of butter, let's make some garlic and I. I have two big cloves here, I think I'll throw in two more and it'll look this beautiful, beautiful, beautiful, let it start to get fragrant, oh my mom, this is going to be amazing and while it's at it, we'll add. two things about a teaspoon and a half of crushed red pepper flakes, lovely and about half a teaspoon of anchovy paste, oh my, and like I've said a million times here, anchovy paste won't make it taste fishy, ​​it'll just it will add that super beautiful layer of umami flavor that will make everyone happy, good lord, this is amazing, okay, turn this down, let this do its thing for a moment, let it simmer for a second right here, oh boy, the butter will start to turn slightly brown giving it a bit of a nutty flavor and that will really make everything fantastic.

Oh my goodness, and here's our water boiling beautifully, here's our pasta looking like. You could use anything, spaghetti linguine, uh, fettuccine, I'm using egg papardelle and this is about a half pound in very salty water, all of this goes in. You know, you always give the pasta one of these so it doesn't stick when you put it in and while this is

cooking

and it's probably six and seven minutes away, we have a little bit of cheese to grate and a little bit of parsley to chop first we need a little of grated parmesan. I'm using great parmesan here because when there are only a few ingredients you want them all to be really good and I want about half a cup or so, so I'm just going to microplane them out. and of course we'll make a little bit more to go with our crispy garlic which by the way we can't stop eating let me tell you it's the fish and this looks good to me so let's leave this on the beautiful side it's like snow it's very light and now a little bit of parsley just a little bit give it a quick little step through the

cooking

guide plate if it doesn't have some green it has to have green it has to have some green man okay this is ready let's go back we'll do our pasta, it's ready and now on to the sauce and here we go, so let's get our papardelle.

I'm using this big Asian spider, as they call it, we can go in, oh, come on, buddy, there you go. Let's try to get everyone in here, I don't need all this extra water, what am I doing here man, hey, the last thing, beautiful and now we mix in, oh, the nutty brown color, come on, but now let's add our cheese, actually it I forgot, let's give it? this a little salt first a little ground pepper now our cheese will look like this oh my goodness and this remember these are butter noodles yes the cheese is an important component but it shouldn't take over it I just have a little hint of anchovy here some parsley oh my god look at this do you see that? do you see what is happening here?

I wish I could give you the benefit of how amazing it smells because it's ridiculously awful on the nose, but then there's that dripping butter. of red pepper flakes that live there oh, I'm ready to bring it and eat it to the fullest. Let's not forget our crunchy garlic and here we are good. I have to make this with a little more cheese on top because why not? look how beautiful right you knew this was coming and last but not least the crunchy garlic please oh my mom someone slapped me or pinched me or whatever so look what we've done here, I know I said you could use all kinds of different pastas. something about these wide papardelle egg noodles that I absolutely adore, oh let's try to steal a bite here, crunchy garlic, parsley, holy, yum, it's dripping with butter, um, crunchy from the garlic, the crazy thing is that crunchy garlic is sweet, I want say, yes, we.

I can't stop eating it it gets sweet look it's not in my diet world right now but do I care why should I care 30 minutes from start to finish not probably 20 minutes from start to finish I'm buying garlic I'm buying cheese and that little bit of anchovy pasta is everything, everything is fine, that's all for us, we have a new show here on uh sam the kitchen boy, now you have to pay for our videos and how you pay. You'd like to know just by being a subscriber, that's all we ask, it's fair, I think it's fair, maximum, correct, I pay pretty cheap, it's a good business, we film, we spend our days here creating, we think it's great content gastronomic so that you improve your food life, what do we ask for?

We ask that. you press the subscribe button, it's not much and if you don't know that little bell, that's the notification bell and if you press it, when we publish a new episode, it will come to you, you don't really have to do anything. sit back relax and then hopefully cook and eat it's a fair deal okay everyone thank you good lord amazing garlic butter noodles everyone.