Tag: Edward Lee

Had fried bologna as kid. I’ll be trying this one. Really learned about the char, and when burn is essential and what to watch for in your product

I loved the way he was just making a meal. Not really doing anything cheffy. Just making supper. Really Cool.

Great in-depth documentary which I suspect will lend more meaning to the classes that follow.

Amazing peanut butter, although my ended much darker since I pushed the peanut a little further during roasting. Super savery.

Chef Lee, this is a fantastic dish. Being from the south on the Gulf Coast and now living in Seoul, I genuinely love Korean and Southern fusion. KC.

Comforting recipe. Not too difficult to make. Tradition meets modernity in use of ingredients.

Enjoyed Chef Lee, his wife, family & friends… food brings us together. I will be making the steamed fish dish this weekend.,. So inspiring!

Great… loved this… love the fresh. approach to the food. Loved the lesson on KimchI and fermentation Its took the fear away- I will definitely vibe trying y own kimchi…. Jill B

This banana sauce was very interesting. Definitely going to try it. I love serving quail, and learning new ways to prepare it. A little elegance.

So very informative. Learned so many new things. Appreciated my first class.

This looked delicious and simple, I loved the tips about getting everything out before starting the sauce., cant wait to try it.

This dish was flat out amazing! It was unique, and out of the ordinary.I love the combination of tradition and uniqueness of the dishes.

I love the concept of this dish. It’s simplicity. The only thing missing is trying it for myself and, of course, tasting it!

A real great recipe. Easy to make and the taste is amazing. I love KimchI and I was always afraid to make it by myself but now I won’t stop to ferment.

Really great descriptions of texture and technique. Very helpful compared to just following ingredients in a recipe.

I love how Chef Lee presents his fried chicken lesson calmly, in slow pace, so no details are missed. Also, he pays attention to safety in frying and not rushing through the steps! Very enjoyable to watch and learn!

It all looked wonderful…Just challenging enough, delicious.. Loved the cultural connections with Soul food and Korean flavors…

The chef makes shucking oysters look easy. I loved the tutorial and my first batch of grits after watching were so much better than before.

Looks lovely, can get the name of the Japanese ingredient he added, I didnt catch it, and also were would I buy it? I enjoyed watching him make the peanut butter. Thank you.

Absolutely…looks stunning dish…I love the idea of ham salt ? it will kick the flavor in a different level….

Thank you for this! I’m excited to try it. Fermenting and bone broth are the crafts I wish to educate myself on!

Don’t you find that others’ cooking almost always tastes better than your own? Thank you for sharing your experience.

Such an amazing story. I am excited to make the compound butter! My husband is from Lexington, and connections in the organic beef industry and the Louisville area. Very cool. Love his approach.

It is a pleasure to meet the Chefs, in this type of way, showing their Food, Communities and Families.Thanks!

This was a easy lesson to follow and prepare three wonderful foods, so looking forward to giving this a go. Thank you.

This was beautiful! So many layers of Flavor and still a super healthy dish.

Wow… I cannot wait to make this. Since I am Greek would feta cheese be a good add-on?

I Thought Edwards’s last commentary nailed it.’The more you cook, the better you get at it,…you trust your palate’.

I’ve made this several times, always delicious! I’ve also sought out Carolina Gold rice, and am loving it. Thank you!

Very interesting story and journey. I am excited and motivated to learn to see where this journey takes me. I am confident even with future culinary failures, I will enjoy the ride.

Thank you Chef.I love you going out into the farmer’s field and talking about the importance of collaboration between farms/homes/restaurants – and using all parts of the veggies.

Excellent!! We don’t get bologna in the uk but there are other things I can use, it was really about technique for me & has lots of techniques & tips I can use

Looks very achievable.I like the little tips he gives along the way. E.g. the knuckle method of cutting. slicing the cabbage to make it more pliable etc.Thanks!

Looks amazing. Do you think you could do this in an air fryer? If so, which setting / temp / time, etc.?

I am excited to try this. I will try the ham salt in my dehydrator. I expect it will work in the same way.

I Love Chef Lee’s story. I Love his passions and how he talks about what he is doing. I can’t wait to try some of the recipes.

Great looking dish with ingredients I adore! Will definitely make this. Excellent detail on flavoring and also about washing rice.

Oh god yes!!! This check all of the boxes for something unique and fun to make…..all of it!!

Miso and peanut butter great combo and easy prep! Love this paring!! Super yummy and easy anytime! Will try as a marinade for grilling!

Now after watching this segment, not only can I make at home easily but will also make a savory one.

This may be my favorite lesson from Chef Lee. What a wonderful illustration of a core technique that is so characteristic to his cooking. Can’t wait to try this recipe.

What a beautiful approach to a simple, comfort dish.The Asian Pear and Cabbage slaw is a lovely companion. Bravo!

Great footage- beautiful shots of scenery, fire, food & people- but also is has heart- and is not only moving, but inspiring. Thank you!

I LOVED watching this… My youngest daughter really likes Kim hi… I’m excited to try making this. I really like the message… Get back to touching our food!

Loved the simple way you explained the dish and the simplicity of the food. I am so excited to be taking these classes.Thank you!

Communal bliss is a human necessity, and sharing through food is as basic a sign of love as you can get.

Had a go at this recipe although I did not have all the ingredients available I improvised and still tasted awesome, a keeper for sure, thanks!

I love the tip about the egg carton. Those are the tips and tricks the home chef needs to succeed.

This is perfect for summertime. Chef Lee has some great tips on how to bring out the flavor in meat and vegetables that are super helpful. I absolutely love cooking like this and I can’t wait to make the galbI compound butter :).

This is a great video and really captures the essence of a backyard Q. I would have liked the recipe for the banana mustard sauce. The idea of that is going to haunt my dreams.

Love the idea of kalbI compound butter on steak! I’ll be sure to try it next time I grill.

Looks so delicious I will have to make it. Love Chef’s techniques. Thank you.

I really enjoyed watching his knife techniques and how he showed using his knuckles to guide the knife. It was fun watching him cook with an apprentice.

I learned a lot about how to make a good meat and bone stock. And the preparation of Ham salt was fascinating and creative! Thank you!

Another wow from him! His knowledge of Southern food, real southern food, his creativity, his relaxed professionalism combine for a terrific video! Cannot wait to make this dish!

I loved this episode! It’s nice to cook and eat gourmet food, but it’s also great to see everyone come together & enjoy a great meal. I would be very interested in seeing some more episodes about cooking BBQ! Especially, during the summer time. Chef Ben was great! Awesome episode!

OK filled with totally fascinating tips, ham salt, green apple and ginger garnish. Then the attention to presentation. Really well scripted and the photography is beautiful.

Thanks for the recipe it’s great. Just finished cooking and it’s so delicious and delicate the sauce is flavorful and velvety and the chicken moist and delicious ??

Love all the tips he gives regarding the recipe. He makes it look so easy!

Recipe looked very good and some great technical information.. Ed is just fun to watch and very informative. He was great working with his young protege. Nicely done.

Cooked this Peanut Butter braised chicken today. YUMMY!. I can’t plate to save my life but it was so delicious. Thank you Chef Lee.

I love all the ingredients you use, that’s why everything you cook looks so delicious.

I too love fried bologna! Deep brown /burnt are always the favorite bits in any pan.

Love the history and background of the chef and the community. I can feel the love of food watching this and I am excited to start cooking

Very inspiring and entertaining – as an artist, I really connected to the creativity of making food.

I doubt that I’ll ever make this exact sandwich, but you inspired me to create my own Version with the products from my Soviet childhood. Thank you!

I do fermentation making wine and beer, but I’ve never made kimchi. This sounds like so much fun. Another ay to enjoy fermentation.