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You ever notice you buy the exact same stuff every week, then make the exact same dinner, then complain you're bored? Well, today we fix that. One grocery run, three completely different dinners, and none of them feel like leftovers. See that? One grocery bag, four ingredients to go into all three of these dishes. Okay, what a genius idea. Listen, if you've ever wondered who's got your back out here in YouTube food channel world, it's us. There's lots of channels that are doing crazy [__] to look at. But I call that, what do I call that? That's a I call that train wreck video YouTube. I call that train wreck YouTube, which is probably a channel for that. What I mean by that is like, hey,
look at that. But you're never making that stuff. You're you're never dryaging a steak in cow urine for 75 years and then trying it. Are you googa? I'm only kidding. But that's the reality. But us, we're here so you can watch and you can go look at that idiot. That idiot is making something that's so simple. If he can make it, I certainly can. That's me. I'm the idiot and happy to take the bullet for being the idiot, too. Okay. So, here's the plan today. I'll show you what's in the bag and then we're going to make not one, not two, but three things using those four ingredients. Oh, we'll add a couple other things along the way, but it's all going to be good. The best part, I
think, is we're going to cook three of the ingredients in that bag all at once. So, we have a starting base. And then from there, it's a short hop, skip, and a jump. Our starting lineup for today's recipes. Flour tortillas, ground beef, onion, and garlic. I love it. All right, let's get to cooking these three here and then I'll show you what to do with them. We got to cut an onion. So, let's do that, shall we? This is a really fuzzy one. I don't like all that [__] I'm going to try something new. Wait for it. All righty. So, let's get this nonsense paper off the outside first and then we can get to cutting. You know, normally what I do at this point is I make horizontal lines like this, then these top verticals, and
then I cut this way, thereby cutting them into small pieces. But they're already segmented this way for the most part. So, watch what I'm going to do. I'm going to forego this one. I'm just going to do these top ones. And then when you cut like this, like you still get those small pieces, which is nice, without having to risk slicing your hand in half by doing that horizontal cut. Here's my next new t-shirt. [__] the horizontal cut. That's what I'm saying. Bunch of [__] Okay. Well, you got one half available now. Shop stdcg.com.
All right. You've done one half. Do the other half. Let's get this off the deck and we'll start some cooking. This was a huge onion, too, man. did not need to be this big. Little oil and our ground beef that can go in like that. And now we're just cooking ground beef. So, let's spread it out a bit just to flatten it a touch. And we'll let it start to get a little color and a bit of a crust before we mix it too much more. And then we're adding onions, too. Remember, we're making the base. That's the start of all these three recipes. All right, let's start to mix it up a bit. And when you have got a little bit done, let's add some of the onions.
We're going to hold some of the onions back. Oh, that was one big ass onion. And look, it I'd say those pieces are quite nice. What's our new motto, Max? [__] the horizontal cut. We want to cook this just until the pink is gone. Just we're almost there. So, let's season it nicely. Let's make a spot and add some garlic. We're going to season it. Do that now. Soon as the garlic starts to smell nice, we start to mix. Mix in the salt and pepper. Last little bits of pink are leaving. Onions have started to soften nicely. I'm spilling over the edges, but that's okay. And
we're there. Kill the heat. Pull it off. Let's make our first dish. Here we go. Little heat, little pan. And here's a third of our ground beef onion mixture. It just came out of the pan. So, I probably don't need any oil. If this came out of your fridge like you made it earlier, that's cool. Maybe just give it a little splash of oil in the pan. So, this now we want to start to warm up. And as it does, we'll give it just a couple things. Just a little chili powder. Remember, this is our base. Be nice to your base. And some cumin. We already have garlic in there. We already have onion in there. And now we're just
going to mix this. We want this to warm up obviously. Oh, I mean it is on the heat, right? So, you've got that mixed in or you're trying to mix it in and not spill it out the sides like me. Let's give it a little moisture in the form of some soy max. Not a ton. So, each of these are going to feed two people. And yes, look, you're going to go maybe this is not enough for two people, but I think if you add to it salad on the side, you know, something like that, you'll be okay. Now, while this is heating, we're going to add a big handful of cheese. Any kind you want. That was Monterey Jack. Maybe turn the heat down just a little bit and let that now just start to melt. All right, we're there. Now,
watch this. Here's what we do. We kill the heat. We pull it off. But we don't take the heat far away. And I'll show you why. We're going to give it a couple things. The first will be some avocado. Like this. Love it. A little bit more. A little cilantro. A little sour cream. And now with the burner on, we put on a tortilla. This is my favorite way to get a tortilla for anything I want like this. But you just have to move it a lot. But that's cool. This works for flour tortillas. H corn just take a little bit longer. But so just give it the flippy flip until you've got some good charring on it. Yikes. I started with tongs, then I went to my hands. I
don't know why. And then when this is all beautiful, we take it away, turn it off, and we can go like this. And that right there, I think for two people, you're doing just fine with that. That's dish number one. That's dish number one on four ingredients, three different dishes day, whatever we're calling today. And now a bite. So here's the move. Just get your tortilla, rip a piece off. It's hot. You go like this. You go a little cool sour cream on the inside. A little avocado. Avocado, my Canadian people would say. A little bite like this. And then I think little cheese pull is always good. And then a little
chili crisp or hot sauce, whatever you like. Tell me that's not a good bite right there. It's beautiful. And I know how good it's going to be. That wins right from the start. The chili crisp is so good. The whole thing is delicious. It's fun to eat, but it's only the first one. But if it ended there, it would be a home run. But it's not going to end there. Next up is a pizza. Don't forget tortillas figure prominently in everything. I went through a phase when I thought the solution to being tired was just more coffee, which was great until it wasn't. Then I'm jittery, cranky, and by mid-afternoon kind of useless. You can ask Max.
Yep. There you go. Useless. Yep. Useless. Turns out I wasn't. I was just under hydrated. And weirdly, the fix came from two of the sons of Sam, Jordan and Zach, who were already drinking element before I even knew about it. It's got the electrolyte stuff your body actually needs without all the neon colored sports drink nonsense or BS actually. And honestly, I just feel better when I'm drinking it. And lately, this one has become my go-to. This is Elements Lemonade iced tea. And it's not just delicious, but it's the thing that I grab for now when I would have been pouring, I don't know, coffee number three or four. It's got 50 milligrams of caffeine from real black tea. But instead of the giant caffeine rocket
ship followed by the emotional crash landing, the energy just feels steadier. I'm awake, clear, productive, which is pretty important considering that I'm right now in the middle of writing my seventh cookbook, which should probably say sponsored by Element. We kept Sam awake and productive. Then there are these elements new 12 oz sparkling cans. Black cherry, lemonade, orange, pineapple, cold crisp, salty in the best way possible. Hydration affects everything. Energy, focus, mood, all of it. And this just makes it stupid easy. And if you're one of those, I don't want flavor in my water people, that's fine.
They've got a raw unflavored version, too. So, here's the deal. Go to drinkelement.com/sam and you'll get a free sample pack with any purchase. So try the flavors and figure out what you like. And if you don't like it, just give it to a salty friend and they'll refund your money. No problem. That's drinkelement.com/sam. Now go hydrate yourself like a grown-up. All right. This guy begins with a rack and two tortillas. Here's what we're doing. These will be our pizza bases. So they each get just a tiny bit of oil and we brush. Nothing crazy. Flip and repeat. And when they're done, these are going to go into the oven 425 for probably 3 minutes until crispy. But you better watch it. You don't want to screw
it up. In the meantime, we make what goes on them. Pan on the heat. This time, a little bit of oil cuz this has cooled a bit. And in we go. All right. Let this get hot. Couple minutes. All right. Now, let's add some tomato paste. Ah, come on. you. There we go. Let that start to melt a bit. And to help it, add a little bit of water. Get this all melted together beautifully. Little shot of worstershire. Mix. Beautiful. Keep going. you. And when it's all mixed in nice, pull it off the heat. Let's get our crusts out of the oven. That's what these guys look like. Look, they're not
rocks. They're still a little pliable, but this is going to give you a better head start on a crispy base. If you just put them in uncooked, uncrisped, they're not going to be fabulous. They'll be okay, but they won't be fabulous. Now, we take some of our ground beef business. We'll call this the base. Well, because I guess that's what it is. Some on each side. Spread out. Very nice. Nothing wrong here, I'd say. And when you've got them out and when you're spread nicely, tiny bit more here. Let's cheese them up. And yes, of course, you could use anything, but I'm going with orange. I almost never use orange cheese
because generally I don't believe in orange cheese because cows don't give orange milk. But that's just my own little weirdness. You do what you want to do. And now if you want to put some herbs on top, I mean, hey, what the hell? I say we do that a little. So some red pepper flakes. If you can't handle the heat, then don't put it on. It's that simple. But I tell you all the time, this is all about what you want. And then a little quick dusting of some oregano. Okay, my oven's still at 425. In they go. Six, eight minutes till they're crispy, melty, beautiful, and ready. And here we are. Wow. Hi, guys.
Look at this. Beautiful little crisp around the edge. Oh. All right, let's take these guys out. Oh, okay. Now, look. They could be fine the way they are, or you could just put a little green. I can't help myself. You have to admit it makes the picture look better. So over here, let's just cut one. I think four is appropriate. There you go. Look it. Look at that cracker like crust underneath. It's beautiful. Yeah. Very nice. It's delicious. This you do anything you want with. You want to make this Chinese in nature, put a little hoisonen sauce underneath. If you want to make it Mexican with a hot sauce on do anything
you want. That's the beauty of all this stuff. [__] Okay, we got one more. It's a bowl. Why not? One base, three different uh recipes. Come on now. Come on. This guy begins with our tortilla being used to make wonton strips or faux wonton strips as the case may be. So, let's just do this. Just cut this. And then like this, like this. And I want them fairly small. So, we'll make them about this size. And we cut small, thin toothpicks, matchicks, whatever you call those. What would you call those? Matchixs. Yeah. Okay. Meanwhile, beside me, I have a little neutral oil heating. Perfect.
Let's put it in. Get these guys crispy. Like this. And like this. Gorgeous. And we do this. Spread them around. They're going to go pretty quick, so keep this business moving. Try and separate as best you can. I did a terrible job, but you're going to see. Is it going to matter in the end? No. Says the helicopter above us. I've been in about 30 seconds. So, let's see if I pick up some. Oh [__] I'm not surprised it's hot. It was uh another 30 seconds. You can see they're just starting to turn brown. And this is the point that we want to take them out. All right, let the oil go down there. We get them out of the grease
onto a paper towel and we'll continue. All right, another pan. Heat back on. And look, you never know they were tortilla strips and not wantton strips. They're perfect. Our beef business goes back in. Let that start to warm. Warming beautifully here. We need some aromatics. So, let's add that. Let's add some ginger paste, garlic paste. Ah, great. Start to mix it in. Oh boy, I see people writing me in the comments because of the garlic and the ginger paste that I use. Well, guess what? I can go from nothing to a lot of flavor with very little effort in seconds. So next in cold leftover
rice day old and everything gets mixed until it starts to absorb some of this flavor and starts to get just a wee bit crispy. Break up any pieces like that guy does not want to get broken up. Well that guy don't make me come in there. If I have to get in there with my hands I'm going to come on you. There we go. He got scared. He did not want me to have to use my hands. Think of fried rice situation at this point. I don't know if you can tell. We're starting to get some color on this rice, which is exactly where I want it. But now, let's give it some big flavor. Starting with some soy, oyster sauce. Come on.
Beautiful. Touch of sesame oil. And we mix. So clearly this was a Chineseish direction. I could have put go jang in and gone Koreanish. I could have put curry in and gone Indianish. Oh god, some beautiful green curry paste would have been would have been fantastic in this. I don't know about you, but I'm ready to bowl. Let's go. Here's what we do. We take some of this business. Oh my god, the smell. Put in the bowl. We add a fried egg. Oh boy. How great is this? A little Chinese parsley, the cilantro, just a little chili oil, and these kids that have been waiting to show up at the party. Come on. One bag, three different recipes. We covered Mexicanish, we covered pizzaish, and now
Asian-ish. Give me a break. What a day. Not going to lie, I think today is like the best day ever. Look at this. the beautiful base underneath. But we added rice this time and some flavors and look. Oh snap. Let's try and get a bite. One day I'm going to make a pretty bite. I promise. Wait. Give me these. I gave Max his own little bowl of those crunchy things cuz he was crying about not getting enough. Look at that crazy tortilla piece on the top. It's going to stab me in the roof of my mouth. It'll be worth it though. I better push it down. There we go.
All right, here's the rule for the day. Make a big batch of that starting base, the beef, the onion, the garlic, or anything else you want to put in. Make a couple pounds of it, put it in the fridge, and then you're ready to go with everything else that we've made, or anything else that comes to mind, and let your mind go. Like, who cares? You want to do some crazy [__] do some Hit the subscribe button. Don't eat shitty food. There you go. That sums up everything I believe in. Kitchen confidential. I can't. Yeah.
