Awesome. I am goign to try it this thanksgiving

I think my family is going to love this! I am going to your channel to see what else I could get inspired by. Meal prepping gets boring with no fresh ideas.

Looks like a expensive way to cook a meal. Those bags do not come cheap.

Suggestions: by cooking the corned beef with the fatty side up it will allow the juicy flavoring to cook down into the meat. You can trim the fat after it's cooked. Also, that is a rutabaga not a turnip. Take care and happy cooking.

I LOVE your idea.

After you've shaved off the first layer of meat do you put the beef back in the oven to cook the outer part again?

Great recipe, very tasty. Thank you

You tell me where I can get smoked Haddock! I live in Warwick NY. Can't get smoked Haddock, can't get oysters, can't get Lutefisk. ( The fish monger here had never heard of it). I agree with you about the potatoes. Black spots etc. the last bag I got had green skin and flesh around the outside. I come from the Pacific NW north of Seattle. Seafood (fresh) was plentiful. I've been trying to make f.i.n. and H.a.d.d.i.e. for years. The only thing I would do different from yours is I would make the sauce a little bit thicker. Looks so delicious!

You actually spread some sauce on the pita bread, put the donair meat on, add the veggies then add more sauce. Use the first sheet of foil to wrap it tightly and do not touch the donair at all then the second wrap of foil. If you want cheese on the donair. Dress the donair, add cheese on top of it and leave it open faced and put it in the oven at 350 for about 5 minutes. Take out of oven then add more sauce and wrap it up, or eat it open faced. I’ve been making these for almost 40 years. I was taught but Peter who is the one who originally started donairs.

I want to come through the screen!!!!!!

I'm so hungry!!!!!!!

This was a great video. I know a lot about using Sous Vide for different meats, but never veggies. Thank you. Also, when I'm boiling the potatoes for mashing, I stick a couple of garlic cloves in the boiling water. Then you can strain and mash with soft and delicate cloves. It doesn't overpower the mash potatoes too. It was my grandmothers trick.

Finally, somebody is cooking Haddock. All the fish & chips were Haddock when I was a lad in Rhode Island. Today, you'd be hard pressed to find it. Cod is cheaper and RI' ders are cheap. Cook some Haddock fish & chips for us and throw away the cod.

Your grandparents were telling when its likely red tide will hit the beaches.

7 potatoes = meal for one. Ok

Thank you for making me drool while watching you make that wonderful Houge Pouge. I was born here in Nova Scotia and have eaten this wonderful vegetable meal all my life. We always planted a garden but the years have crepe up on us and we didn’t plant one this year but we are going to the farmers market tomorrow to get nice fresh vegetables to have a feed.

Those look great. I like what you said about the lack of smell. One recommendation, put them on a rack not paper towel. They will remain crispier than when put on paper towel.

My main takeaway is that with sous vide, you have to weight.

Haven't had this in ages. Some good! Now that Mom is gone I'm going to surprise my father with a delicious feed of hodge podge

Mike, I have a question. You’re not in a restaurant…youre in your kitchen…why the pretentious get up. Don’t you own a regular shirt, to look More relaxed.

hmm look over done, enjoy the chew

If want another flavour level, try adding some lamb stew meat. Brown it well first and add it when you add the carrots. I know it’s not traditional recipes for hodgepodge but you’ll never go back once you try it. Make lots because it’s even better the next day.

If you have solved the "runny Donair sauce" problem then I am forever in your debt. Thanks so much for posting this! It has been many years since I've had a really good Donair (in Halifax, of course). I will try to recreate the magic out here in the foothills of the Rockies. <3

Chef Mike . Fish Crisp might not be available here in Montreal. I'm guessing a blend of flour & cornstarch & a touch of baking soda might make a good dredge mix.

living in Montreal with family in NB & NS . I know that clam meat can be purchased fresh in a bucket but have not found here.

I was born and raised in the Valley and Hodge Podge was a summer staple on our table as a family of 10! It still is. After it was cooked, all liquid was drained off and the cream & butter was the only liquid on it, all we added was salt & pepper. We like fried ham along side ours as it adds a lot of flavour to the meal but it is definitely delicious on its own. Your dish looks amazing to me and I like the idea of the chicken broth. I think I’ll try boiling my vegetables in it next time for the added depth of flavour. I might even add some onion as others suggested. How bad could that be? 😂 Thanks for sharing and bringing our local dish to the world!

Found your channel via "The Algorithm". Was pleased to see you take on this recipe, which has been a mission of mine for years because it is a family tradition that is (apparently) so obscure. It certainly isn't "officially" documented anywhere. Thanks for sharing!

I love your pepper grinder, where did you get it 😊thank you’re

So what makes them Nova Scotia Style? No bellies?

These look heavenly, and being a Nova Scotian myself, they’re one of my favourite treats. I wish that I knew where I could get fresh, shucked clams.

OMG. Acadian boy here, this brings me back to my childhood days in Pubnico where just about everybody made this dish. So good! It's Aug 1st tomorrow, only another week or two and I will be making this as i do every year. Thanks for the video!

Chicken stock is blasphemous in my opinion but I understand the impulse to add depth of flavour but I think buttery cream is worth the indulgence . I prefer to cook all veg in well salted water till just done, then drain, add light coffee blend to nearly cover and a generous chunk of butter and bring to a simmer only, never boil. Done. Like you, I like a lot of potatoes to smash and soak up all that buttery creamy goodness! We are making some today!

Thats my dinner plan tonight! This Nova Scotian is looking forward to it😊

Though I live alone I like to cook big and freeze. What can be done with the leftovers? Freeze? Just in the fridge (up to how many days)? Thanks for the recipe.

The botanical name of the Yellow Wax bean is Phaseolus vulgaris and it is a member of the Fabaceae family. “Wax” is a terminology from New England that refers to any yellow bean regardless of how waxy it actually is. I usually just cut the greens and yellows the same. I also add fresh peaches and cream corn along with a lot of snow peas, sooo good. I will have to try the chicken stock it sounds like an awesome add. ALL THE BEST…

Yum!😋❤️👍

Thanks!

My mom would add onions with hers

I love a good feed of hodgepodge. I make it the same as you but no chicken stock, I drain all the boiling water off add lots of cream, a little milk and butter. Also add salt and lots of pepper. Top it off with fresh baked bead with molasses. Hmmm!

Nope ruins the taste

Great hearty meal, especially on winter days. Small potatoes, carrots, onions, green beans, yellow wax beans all cooked together. Drain off the water, add milk or cream. Some people add bites of ham or cook a ham bone with the veggies.

I so seriously need to find someone to send me clams. This is one thing i miss more than most seafood!

My grandmother used to love this, but i dont think she made it right, cuz i never saw the big deal with it. I cant wait to see how you make it so i can try it. LOVED your other recipe i tried btw. I still use it. Takes care 9f the old east coast cravings i cant get filled anywhere at all where i currently am

Loved having hodge podge. Both grandmothers and my mom used to make.

The texture of your donair meat looks spot on, ive tried the loaf method but in a meatloaf pan and wasnt happy with thebresult. Then tried a rotisserie and you can imagine how that went lol going to try it this way with the rack until i can find a stand up spit rotisserie that will fit in my kitchen 😂

Thank you for sharing what percentage of cream did you add was it 18%

No herbs? Summer savoury?

I HEARD the "r" in the month rule the opposite. Red and Brown tide contamination with certain poisonous algae more like to occur in warm weather...May thru August are the warm months. Be careful about the source of your shellfish in warm weather months... the one with no r in the name.

Greetings from Redondo Beach 🇺🇸🇺🇸Nice video🌷🌷

My Irish granny would sometimes add smoked crisped bacon and always chives or scallions!