Күн бұрын
14 күн бұрын
21 күн бұрын
Ай бұрын
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@amir_hamza74 Күн бұрын
I would try
@ChrisNilsonGorgott 18 сағат бұрын
Thanks Amir, I’m glad to hear 👍
@Lazyajji Күн бұрын
yummmy churos
@ChrisNilsonGorgott Күн бұрын
Thank you, yes, very yummy 👍
@Lazyajji Күн бұрын
Making Condiment - nice Sharing Friend
@ChrisNilsonGorgott Күн бұрын
Thanks! The Swiss knife of condiments 😉
@mikaellarsson7932 3 күн бұрын
Super nice, Christian! You know I am a big fan fan of all Japanese, (except mochi). Normally I avoid squid if there is better stuff to eat, but this is really good. With fresh squid one have to take out the two surprising "plastic" bones, but it is easy. My friend Yakko in his sushi bar in Fukuoka does this sometimes when he has got squid left over. Great clip! Arigato!
@ChrisNilsonGorgott 3 күн бұрын
Dōitashimashite Micke! Happy you enjoyed it. Yes, two very “plasticky” bones 👍
@gurraglad 3 күн бұрын
Looks tasty as always. I am hesitant when it comes to squid but this I would try :)
@ChrisNilsonGorgott 3 күн бұрын
Thanks Gurra, you should definitely give it a go 👍
@RebeccaElizabethBarclay 7 күн бұрын
hi, can you pay by card? also how long is sitting? thanks!
@ChrisNilsonGorgott 7 күн бұрын
See my other answer.
@RebeccaElizabethBarclay 7 күн бұрын
Hi there, can you tell me if you can pay via card? I just reserved here...also how long was the sitting? were you full at the end? Thanks
@ChrisNilsonGorgott 7 күн бұрын
Hi Rebecca, yes, you can pay with credit card. The sitting I find more difficult to answer, I was there very early and was the first guest so I think mine was a bit faster than normal. You will love it if you like classical edamame sushi and amazing ingredients 👍
@RebeccaElizabethBarclay 7 күн бұрын
@@ChrisNilsonGorgott Roughly how much did you pay? how many pieces did you get? thank you!
@ChrisNilsonGorgott 7 күн бұрын
I don’t remember Rebecca, all the dishes I ate are in the episode I think. Don’t remember how much I paid either, but well worth the money in my opinion.
@MWOC 7 күн бұрын
So Beautiful sharing 🌟
@ChrisNilsonGorgott 7 күн бұрын
Thank you for your kind words!
@cookingwithmimmo 7 күн бұрын
Very nice this Recipe 👍
@ChrisNilsonGorgott 7 күн бұрын
Thanks a lot Mimmo, glad you like it!
@gurraglad 9 күн бұрын
Spectacular salad, thanks for the inspiration!
@ChrisNilsonGorgott 9 күн бұрын
Thanks for watching Gurra, glad you enjoyed it!
@amir_hamza74 9 күн бұрын
yummy
@ChrisNilsonGorgott 9 күн бұрын
Thanks Amir!
@mikaellarsson7932 10 күн бұрын
Super nice, Christian! Absolute in my liking! I have had it in Thailand, will now make my own at home. Thank you!
@ChrisNilsonGorgott 10 күн бұрын
Thanks Mike, really happy you enjoyed the episode and happy to hear that you will make it yourself 👍
@amir_hamza74 10 күн бұрын
thank for sharing
@ChrisNilsonGorgott 10 күн бұрын
Thanks for watching 🙏
@cookingwithmimmo 14 күн бұрын
Very good this recipe
@ChrisNilsonGorgott 14 күн бұрын
Thanks a lot Mimmo!
@xenvonxen 15 күн бұрын
Looks great !
@ChrisNilsonGorgott 15 күн бұрын
Thanks! It was 😊 and so easy to make 👍
@gurraglad 16 күн бұрын
Looks fantastic!
@ChrisNilsonGorgott 16 күн бұрын
Thanks Gurra, glad you enjoyed it 🙏
@mikaellarsson7932 17 күн бұрын
Brilliant, Christian! A very nice recipe and I like the way to cook the veal. I am lucky here in Romania to be able to buy veal at decent prices, basically the same as beef. In Sweden it is very rare to even find veal in shops. Great episode! Grazie!
@ChrisNilsonGorgott 17 күн бұрын
Grazie a te, Micke, glad you enjoyed it!
@marcoguzzon7477 17 күн бұрын
Nice one again, got one question: is it this particular recipe that doesn’t include pickled cucumbers or do you never include them? Asking cos i’m used to them (i love them and i steal other people’s sauce bits that have the pickles)
@ChrisNilsonGorgott 17 күн бұрын
Thank Marco, to be honest I have never had it with pickled cucumber, neither in Italy nor in any Italian restaurant outside of Italy, but sounds like it would fit great 👍
@marcoguzzon7477 17 күн бұрын
I can see why, in my experiences, capers are mandatory but pickled cucumbers not. I think the biggest difference is using mayo vs not using mayo for the sauce, the alternative to mayo is using beef stock and the yellows of hardboiled eggs, rest is the same for the sauce. I doubt the non-mayo-based sauce would work in a siphon though. Thanks again
@ChrisNilsonGorgott 17 күн бұрын
Yes, I think from my research the sauce with hard boiled eggs and stock is more “authentic”/“original”, but as you say, it would not have worked in the siphon.
@cookingwithmimmo 21 күн бұрын
Amaizing this recipe
@ChrisNilsonGorgott 21 күн бұрын
Glad you like it Mimmo!
@marcoguzzon7477 23 күн бұрын
Wish all non italians could keep it this simple 😅 i’m not the italian cooking-police, it’s perfectly fine to use non-smoked cured pork belly (pancetta) instead of guanciale or add chili. Btw the one you mentioned without tomato is gricia, which is more like the intersection between a cacio e pepe and a carbonara (the technique is the closer to those two than to amatriciana, it’s an egg-less carbonara or a cacio e pepe with pork)
@ChrisNilsonGorgott 23 күн бұрын
Thank you Marco, yes gricia is the one I meant 👍
@marcoguzzon7477 23 күн бұрын
Thanks to you for the content!
@ChrisNilsonGorgott 23 күн бұрын
It’s a pleasure to hear that you enjoy it!
@SteveN-pw4dj 23 күн бұрын
I am off to Oves 😊
@ChrisNilsonGorgott 23 күн бұрын
Enjoy!
@gurpegifrompoland 23 күн бұрын
great recipe, thanks. in poland tripe is the best soup!
@ChrisNilsonGorgott 23 күн бұрын
Thanks, yes I have heard that it popular as a soup in eastern Europe in general. Here in Switzerland and in Italy you see more of it like stews. No matter the way, I’m a tripe lover 😊
@marcoguzzon7477 24 күн бұрын
I am a fan of tripe and this is a very good base recipe that can be branched out in many different directions, for example i don’t use caraway seeds and i add a herb, like mint or parsley, at the end (other herbs like rosemary or sage can go in at the beginning), basil should be good too. One could add beans to it, or eat the tripe but keep most of the sauce for pasta the day after. A thing i’ve noticed is that tripe tends to let out water, so i avoid adding it if there’s no need, but that means checking more often.
@mikaellarsson7932 23 күн бұрын
in Romania frozen tripes are very common and cheap. But, yes, they let out a lot of water. I only add white wine and let it boil down, add more if needed.
@ChrisNilsonGorgott 23 күн бұрын
Thanks Marco, yes fully agree, one can mix and match as the please with the additional ingredients 👍
@Daviscow 24 күн бұрын
Your channel is a hidden gem. I subscribed for like three years ago, but sometimes things will get drained with other stuff in the feed. I changed the "bell button", so I hope KZbin will send your videos in my feed more clearly and often. You explain things so well, and the top camera makes it even better. Riktigt bra kanal. Ha det gött!
@ChrisNilsonGorgott 23 күн бұрын
Wow, thank you! Welcome back.
@mikaellarsson7932 24 күн бұрын
Super nice Italian trippa, Christan! I do not agree with the title of the episode. There is only a tiny minority of countries in the world that do not eat tripes anymore, the rest of the world loves it. I think the best I have had was in Portugal, (similar to this recipe), in Morocco, in Poland and in Japan. Plus of course our Romanian ciorba de burta. In restos specialized in tripes in Japan one can get tripes with white cabbage cooked in front of you on the counter only 15 minutes! Delicious, but the prepping of the tripes with a sharp knife takes hours, only fine slices of the best parts. But, sure, normally tripes are cooked 2-3 hours. Great episode with a not at all forgotten proteine :-)
@ChrisNilsonGorgott 24 күн бұрын
Thanks Micke, as always very grateful for your feedback and comment!
@MotanulFritz2008 24 күн бұрын
Tripe soup, popular in Eastern Europe 😊
@ChrisNilsonGorgott 24 күн бұрын
Almost soup 😉👍
@mikaellarsson7932 23 күн бұрын
A bit sour ciorba de burta with cream is typical in Romania. Eat with some drops of vinegar, mashed garlic and raw chili.
@cookingwithmimmo 24 күн бұрын
Amazing so yummy
@ChrisNilsonGorgott 24 күн бұрын
Thanks a lot Mimmo!
@mikaellarsson7932 Ай бұрын
Beautiful, simple recipe, Christian. My tastes. Marinate over night is also very ok. Kewpie mayo lifts it all. Great episode.
@ChrisNilsonGorgott Ай бұрын
Thanks Mike! Always appreciate your kind comments! Next week Tripe 💥
@mikaellarsson7932 Ай бұрын
@@ChrisNilsonGorgott wow! Looking forward to it. In a resto in Japan specialized in only tripe I managed to say the word tripe in 12 languages, the master was very happy and noted all. Here in RO we eat ciorba de burta, a creamy, a bit sour soup that comes with mashed garlic, raw chili and a few drops of vinegar. Otherwise I think the best tripes I ever ate was in Portugal. Marocco not bad either. Also ofc in Japan, motsu nabe, very common. Most recipes call for hours of cooking tripes, but in Japan I have had very thin slices cooked only 14 minutes in front of you on the table, with white cabbage and mild bullion, delicious. But a lot of knife work in the prep before.
@ChrisNilsonGorgott Ай бұрын
It’s a simple version in tomato sauce, cooked for about 2h, some caraway seeds, carrots, celery and onions. Very easy but so comforting 😊
@mikaellarsson7932 Ай бұрын
@@ChrisNilsonGorgott looking forward :-D Tripes, motsu or burta is ridiculously cheap here, can buy a kilo for 1 Euro.
@ChrisNilsonGorgott Ай бұрын
It’s cheap here to, very underrated in my view 👍
@marziyeh9772 Ай бұрын
بهترین آشپز قاره اروپا 😅 خیلی ممنون از به اشتراک گذاشتن این دستور فوق العاده
@ChrisNilsonGorgott Ай бұрын
من شک دارم، اما از شما برای کلمات محبت آمیز تشکر می کنم، خوشحالم که از این قسمت لذت بردید!
@marziyeh9772 Ай бұрын
واقعا عالیه . مطمئنم بو و مزه خیلی خوبی داره . ممنون از شما 🎉❤
@ChrisNilsonGorgott Ай бұрын
Thank you 🙏
@mikaellarsson7932 Ай бұрын
Super nice, Christian. Simple and elegant. Though different from Japanese cup chawanmushi. A super nice small dish between other dishes.
@ChrisNilsonGorgott Ай бұрын
Thanks Micke! I served this dish at a pop-up in Vienna a couple of weeks ago, Swedish Izakaya. A Japanese woman was there by herself and told me that she could never have imagined that this would work, especially with the croutons, but she loved it 😊
@mikaellarsson7932 Ай бұрын
@@ChrisNilsonGorgott oh, wow, well done! Swedish izakaya sounds weird, but ok. Ofc crutons work on top as they do not get soggy.
@ChrisNilsonGorgott Ай бұрын
Yes, my friends there have some Japanese inspired restaurants, so I made a menu with “Swedish Bar Snacks”, Köttbullar, Korb med Mos, Toast Skagen, Bing. Bread med Löjrom, Rödlök och Creme Fraiche, et.c was a real success 😊
@mikaellarsson7932 Ай бұрын
@@ChrisNilsonGorgott that is great!!! Well done! Löjrom is so good. We have some good here in Romania too, but is mostly made with very whipped oil and onion. Pike and carp roe are good, but the best is sturgeon. I like it natural with just some lemon juice. (Sturgeon from cultivation, they are protected here).
@ChrisNilsonGorgott Ай бұрын
Yes, good Sturgeon roe is amazing as well 👍
@gohr13 Ай бұрын
As always excellent. 🥰
@ChrisNilsonGorgott Ай бұрын
Thank you so much 🤗
@mikaellarsson7932 Ай бұрын
Very nice Christian! My taste! No need to add salt if you use half of shio kombu. Yes, the katsuobushi always dance when heated, happy happy just as on takoyakis! And yes, there is room for chili and other spices of one´s taste. Sesame oil gives even more flavour. Will you make takoyaki one day? Do you have an iron for it? Or a trick with European tools? Great clip!
@ChrisNilsonGorgott Ай бұрын
Thanks Micke! Yes, ship kombu is a great idea! I don’t have a takoyaki iron, but maybe I will get one, one day. Had takoyaki in Osaka, I loved the flavours but somehow was not 100% convinced about the consistency, a bit too “doughy” i thought. I could imagine that they can be done in the same iron that the Dutch use for Poffertjes.
@mikaellarsson7932 Ай бұрын
@@ChrisNilsonGorgott yes, an iron for Poffertjes is perfect for takoyaki. There are even electric ones. Takoyaki does not have to be "doughy", it all depends on the batter. I never bought an iron for takoyaki in Japan because of the weight, but there are many cheap ones here in Europe, for Poffertjes. Takoyaki is easy and fun to make, turning them with chopsticks seems tricky, but it is not. I have made also with quality surimi for a friend who is allergic to seafood. 6 takoyakis should go on a small platter plus kewpie mayo and dancing katsuboshi :-) It is often late night fast fod, but can be eaten anytime.
@ChrisNilsonGorgott Ай бұрын
Have to make this soon, really feel like eating takoyaki now 😃
@mikaellarsson7932 Ай бұрын
@@ChrisNilsonGorgott yes, go for it! Also put on your list chawanmushi, cup egg custard. It can be very elegant and delicious. I make this regularly, love ginko nuts and surimi and a piece of pork inside, but many leftovers can go in. Part of the fun is the surprise what is in there :-))
@ChrisNilsonGorgott Ай бұрын
Love chawanmushi, kzbin.info/www/bejne/i5vclqWAhJeMmqM
@protopigeon Ай бұрын
I like to put some chilli and MSG in mine 👌
@ChrisNilsonGorgott Ай бұрын
Fully agree, MSG is underrated here in Europe!
@suzifbc9351 Ай бұрын
I love furikake this will be great to try out 😊
@ChrisNilsonGorgott Ай бұрын
Thanks Suzi! I hope you enjoy it!
@Lapatatepilee Ай бұрын
I cannot remember the last time (if ever) I commented on youtube but I just really wanted to tell you that I really enjoy your videos. You clearly are passionate and put a lot of efforts into making them and it shows. Keep it up, cheers!
@ChrisNilsonGorgott Ай бұрын
Thank you Charles-Antoine, very happy to hear that! Thank you for your comment and for taking the time to watch!
@mikaellarsson7932 Ай бұрын
Beautiful and good bread, Christian! Personally I mix half wheat and half pure rye flour for a loaf or make all rye Finnish hole-bread or Tiroler Vinschgauer with 80% rye, but that is my taste. In Romania sourdough is called maia. Used for many centuries, but only popular the last years really. Most Romanian bread is white, soft and boring, but I have a German bakery also nearby, they make wonderful bread.
@ChrisNilsonGorgott Ай бұрын
Thanks Micke, I love Vinschgauer as well, great flavours, don’t make them very often ( I think even only twice or three times). This is for sure my go-to loaf. Thanks for watching as always!
@MotanulFritz2008 Ай бұрын
First time i see bread baked on cast iron, interesting! Thank you!
@ChrisNilsonGorgott Ай бұрын
You can do it without, but it’s an easy way of doing it, unless you some kind of “bread stone” for the oven.
@MotanulFritz2008 Ай бұрын
Chris, you might be interested in the French technique of stretching and folding, if you look up Richard Bertinet you might find that technique easier.
@ChrisNilsonGorgott Ай бұрын
Thanks, I have tried it, but was not coordinated enough to do it 😆
@margueritahancock5472 Ай бұрын
Did you have to show us hos to cut the head and everything did you catchthe fish yourself most peop,e buy their fish prepared this is a massive put off for me sorry l cant watch any more of this.
@ChrisNilsonGorgott Ай бұрын
Thank you Marguerita, sorry to hear that it was to much for you. I’m a firm believer that if you eat it, should be able to stomach the preparation, but each to their own. Sorry it upset you.
@AdamIsler-ls7ct Ай бұрын
What kind of pan do you have?
@ChrisNilsonGorgott Ай бұрын
The one I’m using here is a de Buyer, but works with any kind of pan 👍
@MotanulFritz2008 Ай бұрын
Chris, just been on your website, it says you've been in the Final of the Swiss version of MasterChef, how I wish I could watch it! I enjoy your recipes!
@ChrisNilsonGorgott Ай бұрын
Yes, was a couple of years ago now, but good times! Happy to hear that you enjoy my recipes!
@MotanulFritz2008 Ай бұрын
Another lovely recipe ❤
@ChrisNilsonGorgott Ай бұрын
Thank you!
@MotanulFritz2008 Ай бұрын
It was useful to also see the cleaning part, where you separate the roe sack from the muscle. Thanks very much, Chris!
@ChrisNilsonGorgott Ай бұрын
Thank you for watching, glad you enjoyed it!
@cookingwithmimmo Ай бұрын
Looks good ❤
@ChrisNilsonGorgott Ай бұрын
Thank you 😋
@Cheryworld Ай бұрын
oh boy, oh boy oh boy
@ChrisNilsonGorgott Ай бұрын
Thank you 🙏
@mikaellarsson7932 Ай бұрын
Elegant and delicious dish, Christian. Both peas and morels are available in Romania now. Lobster only frozen in my quarters.
@ChrisNilsonGorgott Ай бұрын
Thanks Micke, glad you liked it. This lobster tail had been frozen as well (sold thawed though). We as Swedes are spoilt with the quality of seafood, difficult to get that in other countries 😉
@mikaellarsson7932 Ай бұрын
@@ChrisNilsonGorgott Yes, spoilt with seafood especially in Gothenburg. Here I get nice fish from rivers, lakes and the Black Sea, but seafood is rare and expensive. I have a friend who is allergic to all seafood, it is hard for him. I am thinking of making the dish with surimi made of fish for him instead. Probably will use shitake or shimeji if I do not find morels at the market. It is complicated and risky to pick mushrooms here, all land is privately owned and full of bears and wolves :-))
@ChrisNilsonGorgott Ай бұрын
Yes, sounds like a good idea or any kind of white fish could work well too 👍
@mikaellarsson7932 Ай бұрын
@@ChrisNilsonGorgott Thx! My friend cries every time his wife eat seafood. He longs for the day when one can get lab grown seafood without the allergen. Here in RO it might not be allowed though, very silly!
@ChrisNilsonGorgott Ай бұрын
I would cry to 😊
@marziyeh9772 Ай бұрын
این غذا با آدم صحبت میکنه . بسیار شگفت انگیزه . خوش رنگ و خوشگل و خوشمزه
@ChrisNilsonGorgott Ай бұрын
ممنون از نظر محبت آمیز شما، خوشحالم که از غذا لذت بردید!
@cookingwithmimmo Ай бұрын
Very nice recipe
@ChrisNilsonGorgott Ай бұрын
Thanks as always Mimmo, glad you liked it!
@mikaellarsson7932 Ай бұрын
Yes, indeed, Cristian, asparagus season is upon us, at least in this part of the world. Great, simple recipe and suggestion of serving, delicious!
@ChrisNilsonGorgott Ай бұрын
Thanks Micke, happy you enjoyed it!