Trial by fire at its finest

That little pineapple bowl was perfect! Very interesting take on a Mexican-style shrimp cocktail. I’m glad you went with your intuition and started just cutting into halves instead of quarters. It just seems wrong to cut up that plump shrimp so small! Might have to give a variation of this one a go sometime!

Chicken fried pork chop with cole slaw.

Let’s go!!! Food looks great!

That wasn't celeriac that was kohlrabi

He’s back!!! Thanks for all of the extra content as of late, really love seeing how Gordon’s recipes actually come out. I also appreciate the thoroughness of the process shown on camera. It’s those little unspoken moments not included in the fast-paced big channels that I feel I learn the best from.

I’m getting a mortar and pestle. It looks like a must have.

When I have to fake something and I’m using shrimp my go to is butter plus whatevs. I’ve never used pink peppercorns so I don’t know how they would taste with butter.

In Oslo catering we use russet potatoes, majo, red onion, majo, apple vinigar, capers and cornishones. And always we cool those tatoes down before mix. A bit wierd recipe to me

Yum!

I bet you'd get the most flavor and nutrients out of ingredients by boiling lentils in simple salt water on their own, straining, and then combine with the sauteed onions and tomato mixture.

Hey mate, great video, professional chef here. The reason why you dont mix the salt and the yeast is that the salt will prevent the yeast from doing its thing and wont rise as it should, its very important when making dough of any type that you keep the salt and yeast seperate, aAlso little tip, when mixing the initial dough use the back of a wooden spoon and mix it in an over and under type method, this will help all the ingredients blend together and create a smooth dough. over all your video was great and you done a great job. please feel free to reachout if you need anymore info or Tips. Regards, Pete.

Loving all of this frequent content here at the end of the year!

Yeah looks very tasty!

That was my god darn maple syrup!!, I’m glad you so liberally and excessively enjoyed it…is this the straw that broke the friendship…no…but using the metal spoon on the non stick was…good bye my once good friend. I’ll be sending you a bill in the mail shortly.

so high quality, keep it up!!!

Hey Everyone! It's a slightly different-style video! A very good friend gave me access to a kitchen studio here in Sai Gon, and I'm excited about making content here for a while. When I originally planned on making this channel, this video is more of the style of content I dreamed of creating. #1. Just a chill cooking experience with music while trying out a recipe I'm unfamiliar with from cookbooks I'm excited to cook from. #2. I hadn't planned on doing voiceovers like my first set of videos, so not doing a voiceover makes the video more enjoyable and, most importantly, more authentic for me. I find it hard to fake enthusiasm or surprise during a voice-over when I already know what happens(I would make for a poor politician). I hope speaking live allows you to see my genuine emotions while filming! #3. I'm so happy to have nearly 300 subscribers already. Thank you to all of you! If you have anything in this new style that you don't gel with, please let me know, and I'll see if I can fix it in the future! I hope the videos get better with every new one. This video was a slight challenge because of the change in environment, but I believe I'll get better quickly. I hope you enjoy the video. I'm incredibly excited to create more in the near future, and I believe that with this studio, I'll be able to create more consistent content weekly!

Right when I saw the P.I.T.A rating, I knew I have the right channel for me. Got my sub.

cauliflower ISN'T cheap as a veg... And this is a bullshit soup

ngl my first impression is the content and the quality is so good i thought it was some big big chanel but then when i check again i have to say that you are doing so good. Great job

Love the explanations and that you show mistakes you make, really good video!

At the end of the it basically all boils down to calories. Is it high calories? It will probably taste good. Is it low calorie? It will probably taste meh. Works everytime. No cauliflower soup in the world is worth spending 16 bucks on though.

Love the videos! The editing, voice overs and camera work are all done very professionally . Given time I can see you becoming very popular, keep up the great work!

amazing, cant wait to watch through your backlog ! on the subject of double cream, when i moved away from the uk and to the states i was looked at like a crazy person asking for it in walmart, had no idea it was such a regional ingredient until that moment lmao

How does this only have 124 views, great content made by a great cook.

Looks freaking delicious and pretty damn close to the book

Cauliflower soup can be so comforting, and overall an underrated healthy dish when done right. Your plating looked so professional here!

Definitely hungry now

8:43 wow! i did not realise double cream didn’t exist outside the uk ?!?

Seems like a bunch of effort for a “simple dish.” It seemed worth it and eating it with just bread like an open face meatball sub is a great idea to add some simplicity back into the dish.

That's a tasty meatball!

I love the dogs ❤ they were the best part!!

Panade

You are a greate honest guy. oneday you will be a grat cook.🦾🦾💖💖

The breading sounds nice, though. I like to play with that. My best one so far comes from chef John (Food Wishes): 75g all purpose flour, 35g corn starch and 2 tbsp of potato powder, usually used for dumplings. Top brand will be Pfanni, here in Germany. In the US it's Panni. (Pan in the english word for Pfanne in german.) From his recipe for crispy onion rings. John Mitzewitch does not use spices in his breading. At "The Cow" in Edmond, Oklahoma, US of A, they do. And their onion rings are a-frikkin'-mazing! Their recipe is a secret, though. Let's start experimenting! I'll try curry in my breading for making deep-fried cauliflower, today. I will at least blanche the cauliflower, beforehand. Your explanation of steps along the way is great! Keep up the good work! Greetings from the far north of Germany!

This was a great video. Thank you!

awesome format, love the PITA scale haha

Mate. How has this channel not got 100k subs at least?

except the sage and peas its almost the exact recipe for my grandmother's buttered noodles from the Depression era

That’s an awesome black frying pan, I know that’s butter but damn does it look like crisco

Skip to literally half way through to get to the cooking

That was a clever catch to fish out the corn starch with the measuring cup. Love picking up little tips like that, and that you still include those kinds of mistakes including some of your sauce concerns. Chicken looked nice and crispy, even with that sauce which is impressive!

Great video, one of your best…but what’s wrong with your dogs eyes 🤔

This video made me hungry, even though I just ate 🤔

bravo

New sub here....I love the PITA rating at the end! Great video. Thanks!

WTF is "rocket"?

lol squidward not squidworth

you could've cleaned your mise before you started your mise en place

This is the best recipe, I've tried several others, but now I only make it according to your recipe.