@@socloseagain4298 I do my best!

@@YourPalJamieEllis you called it exactly. Frozen corn pieces will have a hard/unpleasant texture in the final product. You could probably fool around with making some kind of corn compost or something and partially blending it, then swirling it in at the end. I’ll have to experiment with it at some point. As for leftover corn? I really love just giving it a hard sauté in a pan. Love it in a fried rice. And of course there is succotash!

With so many alternative milk options on the market today, there really are some great ways to finagle. So often I do the old fashion custard ice cream but there are plenty of other ways to go about it. I have a coconut ice cream recipe somewhere that is just coconut milk, sugar and gelatin. No eggs no dairy. Maybe ask for s pako jet for Christmas

@@Pipisello blanching and shocking green things is something we always did in the restaurants I worked at so it’s hard for me to not do it haha. But I will give it a try next time! I would also love to get a bigger mortar and pestle so I can try it the most traditional way. Thanks for the comment!

Finding the right dough wetness is the challenge one must wrestle with always Im sorry to report. I’ve been making pies for years and I still find that getting it perfect is rare. In general I would say erring on the side of more wet gives you a dough that is easier to work with but a bit tougher/less flaky whereas a minimally wet dough is flaky but cracks a lot around the perimeter and is tougher to work with. And while similar to pie dough, the butter ratio in biscuits is actually lower. Pie crust is usually 3-2-1; 3 parts flour, 2 parts butter, 1 part liquid…so butter is 2/3 the weight of the flour and pie crust and 1/2 the weight in biscuits respectively

The truffle was just for fun because I had it! It’s certainly not necessary! Cheers

Happy to have Ben is Jamming back in the comment mix!

After making it a few years back to back without a favorite recipe I decided to finally commit to making my own version which is the combination of several different recipes. But yeah it can be so daunting when looking up recipes for jams and preserves because they can be very very different from one another. Old recipes will sometimes call for crazy amounts of sugar and some only explain how to make it in a slow cooker. Sounds like you got it figured out though!

It is a good club to be in! Thanks for the subscription!

I’m glad you enjoyed it!

Always happy to get your feedback! Thanks for watching!

I’ll take that compliment!

Relax. It was just a silly click-bait title. I would not say I have any bitterness towards Jamie Oliver. If anything maybe a bit envious. He got out of the stress of the professional kitchen, made a boatload of money, and has multiple books and tv series to his name. But as a chef with so much visibility I think it is fair for other professionals to critique the occasional recipe without being called "bitter". I explained my issue with his take in earlier comments so I'm just going to copy/paste that here: His version of falafel on his series “15 minute meals” is so much of a departure from actual falafel that it is worth denouncing. I have no opposition to calling them chickpea patties or something like that but I think chefs have at least some kind of responsibility when presenting a dish to honor the traditional methods and criteria for said dishes…and if one departs from that tradition then they should be very clear about that. Cheers. Please subscribe

Ahh thank you so much for the very sweet words. I'm very happy with this recipe. I had an Oktoberfest party again this year and invited a German friend and she also told me this recipe was perfect! Funny enough I don't know the original source. I got the recipe by asking my meat butcher instructor in culinary school for a recipe. He picked up a random book and flipped to a page and copied down the recipe for me. So perhaps we will never know where it came from!

Thank you for the support!

Send love to Zippee for me!

🤗 Will do.

I’m a lot of things but I’m not one of these hyper-active Tik tok type people who yell at the camera with heightened expressions and narrations lasting under a minute. I know a lot about what I’m doing and try to bring as much of that information to my viewers as possible :) and besides some people like to 😴 to cooking videos

Duly noted. We are constantly working to make sure our videos are at a high level of quality and we appreciate the feedback that helps us to get to that place

Thanks. If you are into this please consider checking out some of my other videos. I share editing responsibility with a friend and he is much more professional than I am so his projects tend to look much better. As for the cuts, I hear you. This was a submission for a video contest and had a 2:00 minute time limit so it was a challenge to cram everything in. Normally I’m not a big fan of the super fast editing style but in this modern age, it seems to be very popular. Thank you for watching!

Good luck finding what you need in Scotland. For the record I have a pretty good microphone and in most of my videos I do a voice over with it as you may have noticed. This particular video was for a contest that I have entered. It was suggested to be more natural and to avoid fancy editing. So I went with no voice over. And yes a shotgun mic would be nice for such scenarios as this but given that I usually do a voice over with the other mic I haven’t been able to justify the purchase. If I had more consistency with view count and hours I would probably make the move more quickly

@@cooking_with_tristan 👍

I think you would love this. And it’s not that complicated really. You can get everything you need at Tan A or Far East Grocery

Hey thank you for watching! I have a lot of other great videos on the channel as well as another sausage video coming soon! Consider clicking subscribe. The audio quality has gotten much better since this video :)

Thanks mate

To be honest the traffic is so low on my channel I wonder if anyone even really uses my videos for the recipe. But I hear your frustration. Give me a day or two and I’ll update the recipe in the description. But there will still be the occasion where I still use approximate language as I am a firm believer often recipes are not written in stone and that learning to embrace intuition in cooking is important for growth. Thank you for the comment

You helped make it great!