Chef Moe
Region: US
Tuesday 18 August 2026 02:11:56 GMT
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Diana Martinez :
Can you make a series on different ways to use rotisserie chicken?
2026-08-18 02:18:53
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Jenny :
“Fucking $10 a pound 🙄” Love chef Moe 💕
2026-08-18 03:28:53
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Paperboy Comics :
Today I learned, that we should peel celery so it is not as stringy. Thanks Chef Moe!
2026-08-18 02:22:17
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🇵🇷Judy_N_Her_Dogs ❌ 🇵🇷 :
Food is ridiculously expensive. A bag of choc chips is almost $4 beef is so expensive too. It’s gotten so bad
2026-08-19 05:25:00
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byrne_alive :
As usual, I love the respect for your audience, who may not have resources for the best cuts of meat. Here’s a request: I’d love to see your take on the kinds of proteins that food pantries give out. I consider myself a pretty good home cook, but I struggle to make shelf-stable meat palatable. Would love your take. Thanks for all you do!!
2026-08-18 02:46:56
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Mama_Bear🏒🥅 :
Pro tip: keep all the peeling from your veggies. Even the outer layer and root of the onion. Save meat bones too. Put them in a bag and keep in the freezer. Keep adding to it. When you have a good amount, boil them to make vegetable stock. Add the bones for a veggie and bone broth. Great for soups and stews, or sipping broth.
2026-08-18 09:32:51
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Crashphoenix🇺🇸🥓 :
Thank you Chef for stating the type of red wine. I'm hesitant to use wine because they say red or white, not what type of red or white. Appreciate the recipe
2026-08-19 05:37:58
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Jorinth :
Buying cheapest per pound meat and flipping it is how most of our greatest dishes were invented
2026-08-18 03:23:05
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Overit 🆘🇺🇸🔥 :
Awww the biology professor in me loves you are using science words! Osmosis! The stringy stuff of celery is collenchyma cells and the vascular bundles! How the plant gets water. 💦
2026-08-18 03:17:23
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DarcieLouWho🇺🇸🏴 :
been cooking for 40+ years never knew about how to remove the stringy bits from celery!😳
2026-08-18 14:44:42
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user3542304443619 :
Nice work dude! Thank you
2026-08-19 05:27:27
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joanne4 :
I remember paying $2.99 # for chuck….im old😂😂😂😂… than you for all your great recipes and tips
2026-08-18 14:05:29
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🌸Andre🌼 :
Mad respect to the chef for freely teaching very useful uncomon culinary skills for free it usually takes a lot of time and effort to learn to cook like this and hes just handing it out for free to all much love man keep up the great work
2026-08-18 09:23:00
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Figurehead Guitars :
lol I’m vegan and watched the whole thing
2026-08-18 02:49:58
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Blithe Jolly :
I am constantly learning something new. your techniques are simple and highly effective in creating my own unique dishes. THANK YOU 🥰
2026-08-18 14:06:39
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runninghot03 :
wow, I didnt know the thing about water on a roast thank you, Im definitely gonna remember the water , please keep up the good work
2026-08-19 04:55:24
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Sara Harless236 :
I’ve made fondant potatoes twice now. The first time I just made enough for everyone in my family to have a small portion. They were all like, “please make a lot more next time!!” So I had to use two pans;)
2026-08-18 12:39:45
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rosemarybaby :
So hungry now 😀
2026-08-19 02:02:31
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🫶♡Sam♡🫶 :
i love that you explain the "why" rather just saying what to do. it helps ppl understand more
2026-08-18 15:02:07
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Snuggs :
“Adiamo 😁” (3 seconds later) “fucking 10 dollars a pound 🤬”
2026-08-18 15:10:59
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Steve M-D. 🏴 :
Love how you not only explain WHAT to do, but WHY you do it, what happens to the ingredients with the different steps (like adding broth warm because of the reaction of the muscle fibres to different temperatures). Every video is a lesson. Good man!
2026-08-18 09:05:11
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cassandraharrison18 :
hey Chef, do you have any advice on getting the "gamey" taste out of meat (like deer, wild rabbit, etc.) where I am from, we hunt a lot of our meat
2026-08-18 02:25:08
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hollimahaneyyoung :
I love everything I learn from watching these videos.
2026-08-19 00:31:45
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Fydlstyx :
I always "de-string" me celery and find it interesting that so many people don't do that.
2026-08-18 03:20:35
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Eric :
10$ a pound used to be steak
2026-08-18 14:25:28
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