Thank you! I made it yesterday for Christmas and took it out of the pan today! Perfect!
@parmavirk10 ай бұрын
That is amazing to hear!!!! 🙌🏽🙌🏽🙌🏽 So glad it worked out for you. Have a great Christmas
@bugohan8210 ай бұрын
This video made me subscribe to your channel hands down. I love making out-of-the-box food for my friends and family every now and then, and this potato pave is the newest acquisition. Thank you!
@parmavirk10 ай бұрын
🙌🏽amazing. It's a great thing to make.
@christopheradam6967Ай бұрын
Okay so I made this, i tried it, then hastily commented on that it’s too heavy. but I then squashed it, fridged it overnight then sautéed it (just like video,) and it was not as heavy and incredibly delicious!!! I’m sorry I commented before I completed the steps in the video. Will DEFINITELY make it again,
@parmavirkАй бұрын
AMAZING! When it's pressed and cooked right it truly is a delight!! 🤌🏽
@Apollo44010 ай бұрын
Such high quality content and only 500-600 subscribers. Keep churning them videos out and you're on your way to the KZbin stars!
@parmavirk10 ай бұрын
🙌🏽 thanks that's means a lot!! Working away will get there for sure!!
@Apollo44010 ай бұрын
@@parmavirk I don't know if you can use this, but I had some observations. Please don't take this as me judging you, I'm wishing you the best and I leave it up to you to tell if these are valid: - Cutting/montage: I didn't follow that you had to dip the "mandolined" potatoes into the cream. Here are the details with time stamps: 00:54 "Ok strain off the cream" - here it is unclear that we're talking about the herbs in cream. Possible fix in future cases: Show a few frames of you straining the cream through a sieve, pushing it down with a spoon to get those juices out (or something like that) 01:00 "Be careful, use the mandolin, and you're gonna slice right into that cream" - that's all glued together, which made me skip the "slicing into the cream" part, even after watching it a few times initially. So I got it just now :). Maybe a bigger pause or separating the phrase "slicing into the *strained*, herb infused cream to prevent the sliced potatoes from browning" into a separate sentence would allow the viewer to follow the train of steps more easily. An observation about sound / mic: 02:16 "Fold over the flaPs of the Parchment Paper" - the P's Pop like crazy, while I'm listening in headphones. Don't know how it is on speakers (or on a smartphone, which must be the most frequent usage case). But maybe there is something to soften this effect, like a screen in front of the mic, or any other kind of muffle. The rest is perfection! But it's those little details which could make or break how fast the success of a channel comes. I believe you have great things ahead of you. And sorry in advance if any of what I wrote bothers you, in such case, please feel free to disregard it! Thanks :)
@parmavirk10 ай бұрын
@@Apollo440 Thanks for the detailed analysis. Learning a lot of new things as I go with editing especially the sound and budget constraints I have with the equipment I'm able to buy. Learning filming, editing from scratch has been a great learning experience for a kitchen chef lol Should check out some of the newer videos. I remember shooting this one quite sometime ago so I think I've made some adjustments since then ;) I never script my videos as I'm just not that kind of person so prefer more in the moment talking. Please check out the website it's got full recipes on there with video links so hopefully it should clear up any confusion. Thanks for your feedback though appreciate you 🙌🏽
@parmavirk10 ай бұрын
And a screen for the recording mic is on my black Friday shopping list. :)
@Apollo44010 ай бұрын
@@parmavirk I could really see a professional chef's experience shining through in this video. The style is also more pro-like, with very concise instructions, which are not simply for the nice picture, but truly on point. While at the same time being easily digestible for the average "food content viewer". Kudos for that" You're saying you learned all those technical video creation stuff by yourself? I am in awe. I tell you, you're going places! And I'll be sure to check out your new videos, thanks for pointing out that this was recorded way back! Thank you for your replies. Have a nice evening!
@currangreenberg5198Күн бұрын
Hi Parma! Great video. What is the small and thick knife you use in this video? I need a paring knife but want one with a thick spine.
@parmavirkКүн бұрын
Hi that's a Japanese nakiri knife. Used for vegetables and fine cuts. Have a search online you can pick one up for not too much money. They are super versatile!!
@SamHastings198711 ай бұрын
I really want to make potato pave on Christmas Day as I want a nice crispy potato dish that I can make in advance with minimal work on the day. I've read a few recipes but didn't feel hugely confident about pulling the recipe off. Watched your video and now I feel like I can do it! May have a practice run beforehand just to make sure I'm familiar with the process. But thanks for posting this video, it's really helpful!
@parmavirk11 ай бұрын
That's amazing to hear!! It's a great dish and follow these steps and it should workout great for you!! Good thing with the practice run is there's always more to eat later 😀🙌🏽
@onorbit10 ай бұрын
I actually made this, thank you for the great instructions! I am on a potato kick. Made fondant potatoes last week. Subscribed for more!
@parmavirk10 ай бұрын
That's amazing was gonna do a fondant video too!
@heathercontois450120 күн бұрын
I want to make this for dinner soon. Or tea...or breakfast. May I use milk with a bit of cheese instead of cream? The cost difference per meal is more affordable in my grocery budget.
@parmavirk20 күн бұрын
Hi if you use milk and cheese it will all bind together and you won't get the same result. You can try a small tub of cream or a more full fat milk and try that. Let me know how it goes 🙌🏽
@susanbrennan551110 ай бұрын
This looks amazing! I made fondant potatoes a while ago but this looks so much better! Thank you!
@parmavirk10 ай бұрын
🙌🏽 thanks so much. Do love a good potato fondant though!!!
@w.d.c.665710 ай бұрын
Excellent video. One advice. My mother use one cutting board only for meet and another for everything else. I didn't paid attention for that before, but it does make sense. Moreover. Traditionally jews also use two separate kitchens.
@christinebeames71210 ай бұрын
Poor Jews , their god but be a bit ocd
@goldestmean8 ай бұрын
Chef, it was inspiring(!) To watch you make these. Im going to make a potato dish later today that i hope looks related to what you made here. Please keep posting!
@parmavirk8 ай бұрын
Thanks for your kind words I appreciate you. 🙌🏽 More videos coming on the channel 🥳
@Atlaspower786 ай бұрын
Full time job to bake potato's but looks worth it
@parmavirk6 ай бұрын
💯🙌🏽
@danivasquez244110 ай бұрын
Looks wonderful!
@parmavirk10 ай бұрын
🙌🏽♥️
@adamchurvis18 ай бұрын
Parma, why do you think your foam collapsed? Was it just the conditions of video production (the heat from lighting, time, etc), or did it need gelatin, or what, do you think?
@parmavirk8 ай бұрын
It was a super hot day if I remember correctly when I filmed that. Combined with video production conditions certainly didn't help it. But it was still quite tasty. Gelatin for sure would make it more stable or even the espuma stabilizers you can pick up. They are a range of those on the market.
@adamchurvis18 ай бұрын
@@parmavirk Thank you, Chef!
@UnqualifiedCooking9 ай бұрын
Making these right now, hope they come out as good!
@parmavirk9 ай бұрын
You got this 🙌🏽
@cedric704910 ай бұрын
This mandoline handling gives me shivers ! Too afraid to use it without the protective thingie.
@parmavirk10 ай бұрын
For sure use a glove or guard at home. I been doing it for a while. Also couldn't find the guard I have lol 😬
@cedric704910 ай бұрын
@@parmavirk it's really impressive how you do that! Regarding the recipe, it's the first time I see this way of preparing potatoes and I'm gonna try that for Christmas I guess. Thanks a lot!
@parmavirk10 ай бұрын
@@cedric7049 if you don't have a guard you can use a tea towel or cloth. It's great for xmas. Follow the steps and give it a go 🙌🏽
@brendanfearn10 ай бұрын
Great video. Inspiring and easy to follow. FYI it's Wuh-ste- sher sauce. Worcester is a city (pronounced Wus-Ste) in the Shire of Worcestershire (Wuh-Ste-Sher)
@parmavirk10 ай бұрын
Awesome thanks 🙌🏽
@Johnny_Guitar7 ай бұрын
Correct! Good to know that some have it right! *_"WUUST - UH-SHEER"_* Right from Mr. Lee and Mr. Perrin from England, G/Britain!
@asgharnowrouz385310 ай бұрын
Beautifully done.
@parmavirk10 ай бұрын
🙌🏽♥️
@michaela.536310 ай бұрын
Love the Costco parchment paper
@parmavirk10 ай бұрын
Works a treat
@juancarrera8397Ай бұрын
Will this recipe go well well with beef tartare?
@parmavirkАй бұрын
Yes I actually pair it with that in the video towards the end :)
@mcmdrpiffle4477 ай бұрын
also.... liked, subscribed, commented, and bell RUNG !
@parmavirk7 ай бұрын
appreciate that so much 🙏🏾
@IyoLu9 ай бұрын
Your Nakiri is GODLY 😍😍 I missed the whole brunoise bit twice because I was so enamored . Wow. Way to go :) (can I get a makers name ?)
@parmavirk9 ай бұрын
So I picked this up from Tower knives in Tokyo few years back. I'll have to track down the blacksmiths name. I know on their website they have a ton of names of all the master knife makers. 🙌🏽
@SteveHyde10 ай бұрын
dude, awesome... might try this over xmas
@parmavirk10 ай бұрын
It's great to make for xmas 🙌🏽
@josemare3 ай бұрын
can i prep the cheese foam in advance? or does it have to rest 30 mins exactly
@parmavirk3 ай бұрын
You can make it in advance up to a few hours maybe 6. Just have to shake it well. The longer u leave it the less the C02 canisters work.
@josemare3 ай бұрын
@@parmavirk okay thank you very much man, love ur content!
@josemare3 ай бұрын
@@parmavirk i put it in the siphon and now its in the fridge but i havent used the co2 cylinders
@parmavirk3 ай бұрын
Thanks appreciate you 🙌🏽
@parmavirk3 ай бұрын
Great when you're ready add the two chargers shake it well like in the video and let it relax for a little bit and it should be good
@janjankura118510 ай бұрын
Is there a place to find these recipes so I can download them?
@parmavirk10 ай бұрын
Hi yes if you go to my KZbin page on the about page there are links to my website. All recipes with videos are on there. ParmaVirk.com :)
@Billywijake11 ай бұрын
Good luck with the channel mate!
@parmavirk11 ай бұрын
🙌🏽 thanks mate means a lot!!
@protopigeon10 ай бұрын
enjoyed this vid, looks delicious, subbed!
@parmavirk10 ай бұрын
🙌🏽 appreciate you ♥️
@Poorlineforeva10 ай бұрын
I wish potato names followed an international standard.
@parmavirk10 ай бұрын
I know. Like a lot of cooking names for other dishes.
@AssoleDiggins-gb3zc10 ай бұрын
It’s either pavé, or “millefeuille” fries/chips. But in plain flat out English, layered chips/fries (now British vs American English).
@35PHaaton8 ай бұрын
Meat cuts as well
@harrygould11465 ай бұрын
good video dude gunna cook them tonight. you say Worcestershire like an american though LOL
@parmavirk5 ай бұрын
Awesome good luck let me know how you go 🙌🏽 can't beat a bit of wuster sauce ;)
@civilizeddiva11 ай бұрын
4:48: Excellent use of left-over beef-bits 6:52: The Sear Dance😅
@parmavirk11 ай бұрын
So tasty!!
@juancarrera83974 күн бұрын
Hello, Chef Pharma. Would you be so kind as to provide a tutorial on how to make authentic Potato Dauphinoise? Your culinary expertise and guidance would be invaluable to us.
@parmavirk4 күн бұрын
🙌🏽 thanks for the kind words. Watch my second recent video it's potato dauphinoise full tutorial on there :)
@matthewtraub80528 ай бұрын
I don't comment on a lot of stuff, but thank you for saying worcestershire properly.
@parmavirk8 ай бұрын
🙌
@masmainsterАй бұрын
Don't say Worsester shire, even in fun, it confuses some of the Americans something chronic.😂
@parmavirkАй бұрын
😂
@louisbuss606810 ай бұрын
Im sure the War Chester shire is ment to make us comment... well played
@masmainsterАй бұрын
I really would like to make this dish, it looks like it would be a great addition to a meal, but it is near impossible to find a Mandolin that will cut thin enough, having potatoe slices too thick is just not going to work with this dish.
@parmavirkАй бұрын
Try searching for Japanese mandolin on amazon,.google etc and you should find it. You want the green one. Good luck 🙌🏽
@christopheradam6967Ай бұрын
I made this. Too heavy and rich for me. But, Looks impressive, real fine dining stuff.
@parmavirkАй бұрын
Good on you for giving it a go!!
@joshuapullen40609 ай бұрын
Amazing!!!
@parmavirk9 ай бұрын
Thanks man appreciate you 🙌🏽
@joshuapullen40609 ай бұрын
@@parmavirk love learning, best part of being a chef!!
@parmavirk9 ай бұрын
@@joshuapullen4060 totally
@swagrobloxgamer15315 ай бұрын
How is this different from Pommes Anna?
@parmavirk5 ай бұрын
So with pomme Anna you usually cut the potatoes into rounds with a stamper and you cook the whole dish in clarified butter as opposed to the cream infusion with pave.
@swagrobloxgamer15315 ай бұрын
@@parmavirk So you're telling me I have never made pommes anna?
@parmavirk5 ай бұрын
@@swagrobloxgamer1531 looks like it
@DiggingNorway8 ай бұрын
Never used the word "pave" for this garnish, we used to call it pommes milles feuille
@Johnny_Guitar7 ай бұрын
Pomme milles-feuille is made with duck fat, salt and pepper and nothing else added whereas (slang)= Patate Pavé or more commonly known as Potato Pavé (Potato Cobbler) is made with heavy whipping cream with optional added herbs. (Chef here)
@danieldurkop7525 ай бұрын
My man❤
@parmavirk5 ай бұрын
🙌🏽
@mcmdrpiffle4477 ай бұрын
/Brilliant ! A raw quail yolk would have finished the tartare
@parmavirk7 ай бұрын
That is a perfect top indeed for the tartare 🙌🏽
@aLexTaKaTu10 ай бұрын
The whole video was worth it just cause of the dance
@parmavirk10 ай бұрын
🙌🏽 there's quite a few dances in my videos 😂
@roberttorrens75910 ай бұрын
Love the concept but mine fell apart on the second cooking 😢
@parmavirk10 ай бұрын
🤕 that's happened to me a few times in service when I first started making them. You have to get the thickness right and the cream and starch act as a glue. Pressing overnight is also vital. That way they stay together. A few practice runs does the trick #nofear
@roberttorrens75910 ай бұрын
@@parmavirk Thanks I’ll have to try again, tasted great 😝
@parmavirk10 ай бұрын
@@roberttorrens759 🙌🏽
@freedomain834310 ай бұрын
You forgot to sprinkle some curry powder on the frozen minced beef tartar to get rid of the fridge smell mate.
@parmavirk10 ай бұрын
No frozen smell on it had it vac packed and wrapped. Never tried curry powder trick interesting.
@paulherbert83879 ай бұрын
Looks amazing! However, I hope it’s just for you, as you used the spoon in your mouth, and then in the food again!
@parmavirk9 ай бұрын
Just me restaurant closed tonight
@saralakatos13608 ай бұрын
Hi where can I buy the foam bottle
@parmavirk8 ай бұрын
Hi I added some links in the video description for the Syphon (foam bottle) and the charges you need for it. That's the one I use :)
@saralakatos13608 ай бұрын
@@parmavirk awww thanks it means a lot ❤️🙏
@parmavirk8 ай бұрын
@@saralakatos1360 no problem glad I can help :) It's a great bit of kit to have 🙌🏽
@sarahdee465211 ай бұрын
Make bacon bits and put that in there, that would be great.
@parmavirk11 ай бұрын
🤯 now that's a great idea
@TheReverendJones-lv5bz11 ай бұрын
Bacon makes everything good!
@mehashi10 ай бұрын
Man, how are you gonna show me all that sexy build up but then not give us the money shot when you cut into it at the end? You savage! XD
@parmavirk10 ай бұрын
😂😂🙌🏽
@TamDNB10 ай бұрын
Yum , I like your style. Have a sub
@parmavirk10 ай бұрын
🙌🏽🙏🏽
@stephenswistchew77205 ай бұрын
I made these and put a dumbbell in the fridge overnight and in the morning I took it out of the fridge for a perfect result but my dumbbell was not speaking to me
@parmavirk5 ай бұрын
🏋🏽
@crisab358 ай бұрын
Let's break it up : WORCE - STER - SHIRE. And there you have it 😊
@parmavirk8 ай бұрын
Perfect
@Johnny_Guitar7 ай бұрын
WRONG .... absolutely 1,000% incorrect !!! 😶 It's --------> *_"WUUST - UH-SHEER"_* ..... and no abhorrent *_"sir, sire, shire"_* hic slang !!! (sheeesh) 😳 And there *YOU* have it, right from Mr. Lee and Mr. Perrin from England, G/Britain!
@N0Charlie8 ай бұрын
Does anybody actually give themselves an honest critique? Personally, I'm never completely satisfied & always have improvements ready for the next round, even if they're just tweaks
@parmavirk8 ай бұрын
Not sure about the rest but I certainly do.
@peterasberg97618 ай бұрын
On rare occasions i make something that turns out like a 9-10/10. I always end up thinking of how i can improve or vary it. Cant help it. Sometimes it even annoys myself - why cant i just enjoy stuff?!
@chicochico10128 ай бұрын
💯……i am always trying to make it better, whatever it is, until i consider it perfect, and even after i find the perfection i will still listen to suggestions
@TheJacklwilliams7 ай бұрын
we are all oddly the same. any pther thought is simply self-aggrandizing. most everyone who does such thimgs seeks improvement and tweaks accordingly.
@m.theresa13857 ай бұрын
Then there’s the time that you’re pretty content with how a dish came out and you try to replicate it, but to no avail. Some I’ve discovered is that some dishes will taste better the day after. All the spices will meld and mellow out and penetrate more fully. For others it may be the je ne sais quoi - if all else I did was the same then I chalk the difference in the cut of meat or age of the bird, cooking from fresh vs. previously frozen and so many other variables. Sometimes stuffed Cornish hens hit better than other times ;))
@criticalmass1819 ай бұрын
You call that fancy? I'm making my wife triangle ham and cheese toasted sandwiches, tonight. I mean, it's new years eve and all. (Fantastic video. I am actually making toasties for NYE. It's just the two of us.)
@parmavirk9 ай бұрын
Toasties rule🙌🏽🙌🏽
@jefffawcett10 ай бұрын
Looks amazing but of course I’ll never actually make it because the two hours of work for five minutes of eating ratio will have to wait for my retirement
@parmavirk10 ай бұрын
That's a pretty solid retirement plan to me!!! 😂🙌🏽
@Mark731725 ай бұрын
Are you eating uncooked ground beef???!!
@parmavirk5 ай бұрын
Yes 8 months ago and I'm still alive
@iordanstefan19 ай бұрын
Would have done this, but i just borrowed my sifon to a friend… ah well…
@parmavirk9 ай бұрын
🤘🏽
@stevencurry820411 ай бұрын
Great video
@parmavirk11 ай бұрын
Thanks man 🙌🏽
@robdielemans918910 ай бұрын
Did you know it is in fact pronounced as worcestershire?
@parmavirk10 ай бұрын
I did it's one of those words that gets pronounced in so many different ways I've found in kitchens, from wooster sauce, Worcestershire, wochise sauce. I think I've heard maybe 6 different versions lol so I like to have a little fun with it
@parmavirk10 ай бұрын
I also like the classic "a little splash of Lee & Perrins"
@Apollo44010 ай бұрын
@@parmavirk you've gotta use "a splash of worcesterCheshire" in one of your next video, with an obligatory 1 frame picture of the Cheshire cat somewhere in the corner.
@CHDean10 ай бұрын
Pronounce each consonant and vowel #LoveYou
@ReluctantAardvark10 ай бұрын
I thought it was real until this point. Clearly AI 😂
@fernanddurler4709Ай бұрын
Surely the type of potato is very important?
@parmavirkАй бұрын
Use a russet or what you have works out good. Maybe if it's a super waxy variety maybe not
@BruceEEvans17 ай бұрын
Meat and potatoes.
@parmavirk7 ай бұрын
These are good things
@wingrojas25562 ай бұрын
¿Es esto comida?
@corvus12387 ай бұрын
Fahrenheit????? What is that in the scale that THE WHOLE WORLD USES?
@parmavirk7 ай бұрын
Fahrenheit
@johnbrooker15527 ай бұрын
In England it's pronounced wuster sauce.
@civilizeddiva11 ай бұрын
4:08: Cheese Foam? Interesting🤔
@parmavirk11 ай бұрын
Great little foam
@TomekSw10 ай бұрын
Worcestershijjjjjere souce xd
@parmavirk10 ай бұрын
🙌🏽
@davemoreno43232 ай бұрын
Great job on the taters but the beef looked too much like cat food for my liking.
@parmavirk2 ай бұрын
Some lucky cats that get to eat that 😸
@CHDean10 ай бұрын
Rinse the potAHtos?
@parmavirk10 ай бұрын
🥔
@Hollis_has_questions10 ай бұрын
Duck fat, not tallow. And since when is butter ever optional?
@parmavirk10 ай бұрын
😂 so true
@petergrice7610 ай бұрын
Say Wooster, we don't pronounce the Shire bit.
@parmavirk10 ай бұрын
🙌🏽
@derrick96358 ай бұрын
😅😅 imagine a working class parent making this .too busy struggling dude.
@parmavirk8 ай бұрын
Best time to get a baby sitter 😅
@epicmotorcyclerides28129 ай бұрын
Wus-Ter-Shire Sauce…….. easy. 😂
@parmavirk9 ай бұрын
🤣
@civilizeddiva11 ай бұрын
3:58: 😂
@jetman7878 ай бұрын
I get yelled at when I put the spoon I taste with back in the dish.
@parmavirk8 ай бұрын
Oh no who tells at you??
@lugomusic483010 ай бұрын
Finely diced is brunoise, not brimoires.
@parmavirk10 ай бұрын
🤦🏽
@heavyjunkops9 ай бұрын
I just came here to say War Chester Shire Sauce.
@parmavirk9 ай бұрын
😂
@christinebeames71210 ай бұрын
Hi it’s called wus ter sauce xx
@parmavirk10 ай бұрын
Indeed 🧐
@brucev54938 ай бұрын
I was thoroughly enjoying your video, concepts and techniques, until you brought out the cheese foam machine/devise. With respect…i believe that the vast majority of your followers are not going to invest in kitchen tools that will likely be used once or twice before being discarded or forgotten. The rest of the video was great, and i will continue watching and learning more from you. Thanks.
@parmavirk8 ай бұрын
The syphon is a good bit of kit that's used a lot for aerating cream, like you see being used in every Starbucks for the cream option on iced frapps etc. You can use it for a multitude of applications. Like most kitchen gadgets/tools the use comes down to each individual's need or dish. They are great in pastry for all kinds of dishes. You'd be surprised how many people have them at home. It's one kitchen gadget that actually is fun. So have some fun and explore new techniques and dishes with it. 🙌🏽
@Nanobits10 ай бұрын
A very complicated way to fry a potato. Slice it, put it back together and then fry it. Lol.
@parmavirk10 ай бұрын
😂
@alexhildebrand2710 ай бұрын
Loves the recipe but your wife is gonna f**king hate all the bits left over the stove top
@parmavirk10 ай бұрын
😂
@Simboiss2 ай бұрын
Do not use your bare hands with a mandoline.
@parmavirk2 ай бұрын
Noted
@fernanddurler4709Ай бұрын
Looks like a Chinese recipe on utube
@parmavirkАй бұрын
Strange
@pala72338 ай бұрын
Please, do not put the spoon back in the bowl after putting it in your mouth!
@parmavirk8 ай бұрын
😱
@alanmustarde4 ай бұрын
You are English, so are we , so please temps in centigrade
@parmavirk4 ай бұрын
I understand but am in Canada and it's mostly Fahrenheit here. Here's a quick little formula that helps to convert.. minus 30 from the Fahrenheit temp and then divide by 2. That gives you the Centigrade fairly close to actual temp. Or you can use Google 🙌🏽
@Wavygravydressedinnavy10 ай бұрын
So you have an English accent but then don’t pronounce Worcestershire properly. 🤷🏻♂️
@parmavirk10 ай бұрын
I like to pronounce it a few different ways lol 🤷🏽
@Wavygravydressedinnavy10 ай бұрын
@@parmavirk 😂
@NIGHTBREEDUK6668 ай бұрын
War chester shire sauce ? And your english ? Wtf ?
@parmavirk8 ай бұрын
😅
@wonderwinder110 ай бұрын
Umm, I can’t watch you use that mandolin without a glove. Bye.
@parmavirk10 ай бұрын
🙌🏽
@anotherguy900010 ай бұрын
Parma you messed up at the end - NOBODY wants to see you stuff your face with the potato - you should have showed the potato being cut so we can see if it is in fact layered as it should be! Apart from that good video, keep it up and show more food than face :-)
@parmavirk10 ай бұрын
Most of the pleasure of the dish is in the eating try it some time
@SamootDesign10 ай бұрын
😂 I wouldn't say nobody... Isn't there a whole video category where people watch others eat?
@anotherguy900010 ай бұрын
@@parmavirk I actually had it recently for the first time and really liked it - I started looking at ways to make it and that’s why I was expecting to see the final product.
@parmavirk10 ай бұрын
@@anotherguy9000 How was the one you had? Should be crispy on the outside soft and layered in the middle. The more you cook it the more you can dry it out.
@parmavirk10 ай бұрын
Also that's how it looks when cooked. You can see those layers in the pic and video. That's how it will look when it's cut in half.👍🏽
@stevetaylor190410 ай бұрын
Glad I found you. You sound English but everything is in yank talk? Except you pronunciation of Worcestershire Sauce🤪😂🤣
@parmavirk10 ай бұрын
I'm from London but been living in Canada for last 10 years. When in Rome lol