Tag: Edward Lee

That looks amazing!

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.

I tried KimchI for the first time a couple months ago – and I really like it. I think I will try making this.

Will definitely try this one.

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

Loved every second. Thank you

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!

Chef Lee is an excellent instructor! Beautiful presentation!

good for you, so proud of you too. well done Edward

beautiful story telling. It makes me want to travel to Louisville to visit his restaurant.

Very nice and delicate dish.

Beautiful. I will like to try this.

Very elegant dish! Looking forward to cooking it.

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!

love it, so simple!

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!

I loooove the chemistry the have.

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 don’t usually eat bologna but it looks so good I want to make it!

Fun! Can’t wait to watch again and make the dish!

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 :).

Delicious and great variation to standard kimchi!

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!

A super “chefy” Version of a fried Bologna sandwich. Looks beyond amazing. A simple idea raised up.

Love it. So many cool techniques.

This is such an awesome idea. Can’t wait to make it.

I am continually amazed at chef lee’s enthusiasm for food. 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!

Makes me want to bbq!

Refreshing dish. Meld of flavors and textures.

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!

My only complaint is I watched this just before bedtime and I will go to bed hungry. I could smell the pot just watching, great job.

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.

Yummm, I want to go make it now!

Fantastic learning moment…well presented.

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.

Wow! Excellent tutorial. We will make this

Looks like my food processor is getting a workout today.

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.

Worked well with daikon. Best kimchI I’ve had. Much fresher and lighter

What an inspiring man, so humble, down to earth, I love his story, can’t wait to watch the rest!

Love this method of cooking chicken so crispy it’s all about taking your time you taught me something new. The sauce is delicious and the topping adds even more appeal!

This looks like such a fancy dish, but is truly very easy prep. Can’t wait to make it.

Made last night using local fresh seabass. Amazing! Wish I could have found cabbage with bigger leaves

I can’t wait to grill vegetables and use that compound butter!

I love watching Edward cook. This episode reminded me to SLOW DOWN and enjoy the process. I love gochujang and appreciated the complexity of the sauce. And finally – learning how to shallow-fry chicken so the crispy bits stay ON the chicken. Can’t wait to make this 🙂

Amazing! Loved the idea of laying the chicken on the egg carton. Learned something new. Thank you for sharing. Yona

Really exciting recipe. Loved the blend of Asian and Southern cooking traditions.

Can’t wait to try this dish. It looks superb

Looks terrific. Unusual, very attractive and should be delicious

Unbelievable! This hits all the flavor centers.

Looks amazing! can’t wait to try this. Thank you Chef!

Loved it, good pace, concise, informative and delicious. Will definitely be making.

This is beautiful! Very well done! It sounds like the perfect pickle.Thank you!

LOVED when you cooked with your wife. Just a great way to show how couples can cook together in the kitchen.

I’m really looking forward to making this, it looks absolutely delicious. Can you use different nuts and different fruits? Thank you Sally Dimitriadis

I love the guest co-chefs in this series! It’s extremely heart-warming to see Chef Lee cook with one of the graduates of the Lee Initiative in the fish recipe, and it’s wonderful to see him here, cooking alongside his wife. Great idea!

Beautiful video and great tips I didn’t know along the way, like reusing the oil and the egg carton to lay the pre-fried chicken onto.

I love Edward’s passion for food.