Pad Thai is a fantastic dish that encompasses the sum total of Thai culinary philosophy by embracing salty, sweet, savory, and heat. In this episode, Ken shows how to make his version of this iconic dish. It is guaranteed to please without breaking the bank! Ken's Pad Thai: Pad Thai Sauce: 1/4 c. Dark Brown Sugar, Firmly Pressed 1-2 tbsp. Hot Crushed Pepper Flakes Juice of 1 Lime 2 Garlic Cloves, Chopped 2 tbsp. Fish Sauce 2 tbsp. Rice Wine Vinegar 2 tbsp. Toasted Sesame Oil 2 tbsp. Soy Sauce Pad Thai Ingredients: 2 lb. Pork, Thinly Sliced 1/4 c. Toasted Sesame Oil 10 oz. Carrots, Cut Into Match Sticks 22 oz. Frozen 3 Pepper and Onion Medley 1 1/2 c. Scallians, Rough Chopped Into 1" Pieces 2 cans Mung Bean Sprouts, Rinsed and Drained 2 Eggs, Beaten 16 oz. Thai Rice Noodles, Cooked 4-6 Limes, Quartered 1 bunch Cilantro, Finely Chopped 1 1/2 c. Peanuts, Crushed Mix all of the ingredients for the Pad Thai Sauce in a bowl, cover with plastic wrap, and allow to sit while you start cooking. Place either a wok or large high-walled skillet on your stovetop's highest heat setting. Add in your oil and toss in your pork. When pork is golden brown and cooked through, remove from heat. Toss in the carrots into the wok/pan and cook for 2 minutes. Next, add-in the pepper & onion medley and cook for 2 minutes. Next, add-in the scallions and cook for 2 minutes. From there, toss in your bean sprouts and cook for 2 minutes. When done, stir in the egg and cook for about 2 minutes before tossing in the meat and sauce. Stir well, and add in the noodles. Remove from heat and plate. Top with cilantro and then crushed peanuts. Garnish with lime wedges. Serve hot. A special word of thanks goes out to the @TheWolfCook for giving our channel a shoutout recently. It was much appreciated! If you enjoyed this video, please like and share. Don't forget to subscribe to this channel for more updates. Stay tuned for more great content! Subscribe now: https://www.youtube.com/channel/UCJ9Ij3XvPlOgSt7-A_83eig ? RECOMMENDED VIDEOS ? ? Poncho Pie and Fried Nanners: (https://youtu.be/PsxY5o7pHak) ? Dry Lima Beans and Biscuits: (https://youtu.be/SfmjkQUHJOk) ? Pumpkin Fry Bread: (https://youtu.be/sj0iMM0XTS8) Thanks for watching this video. #padthairecipe #padthai #cooking #cookingvideo #datenight #Thai #chinesefood #thaifood #pork #porkrecipe #cilantro #lime #peanut #mungbeansprouts #homecooking #romanticdinner #padthainoodlesrecipe ... https://www.youtube.com/watch?v=PLF7qoK-3mM

Meads are critical cultural relics dating well back before the time of Christ. In fact, no other alcoholic beverage is older, or more culturally ubiquitous, than mead. Being that Ken is a culturalist (a social scientist who studies cultures), it is only natural that he be interested in #mead and mead-making. One of the simplest, and fastest, forms of mead is the hydromel (a low alcohol by volume beverage). It is Ken's belief that hydromels are ideally suited for novice homebrewers to learn the fundamentals of mead-making. So, he decided to make a hydromel "how-to" homebrewing series. Using the mythological hydra as his inspiration, Ken hopes you will brew at home along with him. Each gallberry honey hydromel is a different "hydra." As it is made and drank, another "hydra" emerges with its own unique personality. This hydra is O.J., an orange juice #melomel hydromel. A melomel is a mead made by fermenting fruit, or fruit juice, with #honey. Ken made this hydromel to mimic a #shandy. A shandy is a historic #beer #coctail where orange juice is added to beer. Taverns once displayed oranges as a sign they were actually selling beer! This interesting trend died away in the 1800s. Maybe the @townsends will do an episode on this one day. Based on the caramel and malt notes, and also how gallberry honey imparts beer-like notes, Ken drew comparisons of his brew with some of @SamuelAdams beers. Maybe they need to do a shandy! Hydra O.J. is a complex, sparkling beverage with a bright, citrusy note on the start, followed quickly by a slightly bitter note of rind, this is then quickly rounded out with a caramel/toffee note that's not dissimilar to caramelized orange, and then the experience ends with a delicate finish. Different honies would make different flavored versions of this beverage. So, you are encouraged to repeat this series with different varietals of honey. Ken suggests trying tupelo, orange blossom, and sourwood honey varietals, instead of gallberry honey, in this recipe for a new flavor experience. He also suggests you try using homemade orange juice from different orange varieties to explore how the different oranges impact flavor in different ways. To get a brighter citrus note, you can always make an extract like Ken has done multiple times in this series. HYDRA O.J.: Water 1/2 gal. Hydra Mel 1 qt. Orange Juice 1 lb. Gallberry Honey 2 c. Erythritol Carbonation Drops (Use Manufacturer's Instructions) Sanitize all equipment (Ken recommends a 30% bleach solution but you can use boiling water, StarSan, or One Step). Place Hydra Mel mother in your fermenter, add in the honey, cap, and shake to incorporate into solution. Uncap and add your juice and water to fill line, cap, and shake. Uncap, take a hydrometer reading, and place an airlock on the fermenter. The brew should take about 21 days in a dark place that stays roughly at, or just below, room temperature. Take hydrometer readings to insure the brew is finished fermenting (1.000, or below, final gravity reading) before placing in a refrigerator for a week to cold rack (cold crash) and clarify. (NOTE: If needed, you can add 1 tbsp. pectase, which is commonly called pectic enzyme, to the brew and let it sit for a week at room temperature with an airlock.) After the cold racking is complete, you will want to siphon the room temp mead into a bowl or pitcher for final back sweetening. To this hydromel, you will want to back-sweeten. Since this was a high ABV brew, Ken also diluted this brew with about two cups of water. Using a bottling cane (a.k.a., bottling wand) attached to the auto-siphon, bottle the mead into pressure-safe beer bottles. Add carbonation drops per the manufacturer's specifications. Cap and let sit for approximately two weeks, if not longer. Chill before opening and serving. This is the eighth hydromel in a 13-part series of gallberry honey hydromels using various gruits/adjuncts. Ken recommends you brew at home along with him. He also asks that you please share your experiences in the comment section below each video. If you enjoyed this video, please like and share. Don't forget to subscribe to this channel for more updates. Stay tuned for more great content! Subscribe now: https://www.youtube.com/channel/UCJ9Ij3XvPlOgSt7-A_83eig ? RECOMMENDED VIDEOS ? ? Viking Blaand (Milk Whey Mead): (https://youtu.be/KWZMyBAXJE0) ? Hydra Cheri: https://youtu.be/6tfTrtzifiw) ? Hydra DJ Fresh Beatz: (https://youtu.be/aD7ET0Lf6Fk) ? Hydra Mel (https://youtu.be/-5G924jbE8A) ? Hydra Ace (https://youtu.be/2nQ_lqkGVfY) Thanks for watching this video. ... https://www.youtube.com/watch?v=W0psCVtQdnw