Відео

Thanks Taylor, I appreciate your support, will for sure continue, I love cooking and eating 😊

Thank you for the kind words, I really appreciate your support!

Hi Micke, it’s always a pleasure to read your comments. Marmite is underrated, I love it on a piece of toast with salted butter 😋 Love Kimchi, I always have a jar on the go in the fridge, goes well with so many things, like chilli crunch 😃 Happy evening!

Not sure what you mean Richard, but thanks for watching!

@@ChrisNilsonGorgott it should have more subscribers - people need to wake up ;)

Thanks, really appreciate you saying that, glad for your support 🙏

@@ChrisNilsonGorgott thanks for all the work!!

It’s really a pleasure!

Yep, I smell a winner already 😊

Thanks Gurra, glad to hear you enjoyed it! One of those dishes that gets better day by day and if you want it looking a bit fancier, you can just cut the aubergine, tomatoes and celery smaller and neater 👍

@@ChrisNilsonGorgott Thx for the tip but I also like the chunkier pieces! I like how it looks and I imagine you can more clearly taste what you get in every bite which is cool. Also I imagine everything comes together nicely anyway after a day in the fridge. Very nice!

Thanks Gurra, yes, I‘m fully with you!

Tweezers are for star-chefs, I’m just a simple hobby cook 😉 Thanks for watching, glad you enjoyed it!

@@ChrisNilsonGorgott You got it wrong, Im not expecting you looking like a star-chef, you need the tweezers in order to save your fingers from being burned, so you can do more videos...

Thanks, I appreciate your concern 🤩

Thanks, much appreciated 🙏

Thanks Micke! Anchovies sounds like a god idea as well 👍 Yes, heard that about grapes/raisins/sultanas and dogs before. You have sharp eyes, no, it’s not new, don’t wear it a lot because it’s not water proof and has a leather band so need to be a bit careful when wearing it 😊

@@ChrisNilsonGorgott yeah, with salty anchovies it becomes 100% Italian, not itameshi. In Japan I have had pizza Napolitana with one small, tiny anchovy in the middle :-)) But they tried their best and some imported stuff is expensive. But we came back many times, it was just around the corner to where we lived for years. I asked them to put some more anchovy on my pizza and they did, with no extra cost. Otherwise the pizza was excellent, but pricey and small. No watches are waterproof after a few years, not even divers. I am very careful not to even cook wearing my watches, steam is bad. I asked because you live in Switzerland. I am vivid collector of vintage Seiko divers and other divers plus watches from Glashutte in Germany. I have too many and much more and will start to sell off. If you are interested, beep me.

Thanks Micke, but at the moment I don’t have the necessary pocket change 😊

Glad you like it Eliot, hope you enjoy it!

Thanks Marko! Glad you found the channel 🙏

Oh, and your thumbnail is awesome. Maybe an answer to my first question.

The algorithm works in mysterious ways 😉 Glad you found my channel and enjoyed the episode though 🙏

Thanks ☺️

Happy new year Gurra, happy to hear that you like the episode! Wish you all the best for 2025!

Thank you and likewise, hope you celebrated nicely!

Thanks for your support 🙏

Awesome to hear! Glad you enjoyed it and thanks for watching!

Thanks, let me know what you think! Happy to hear that you are enjoying the episodes 🙏

Hi Matt, it was about 600g of liver in total, I would say that‘s enough for 3 persons if you serve it with a starch. Thanks for watching!

Prego Micke 😊 I think you will enjoy it! I hope you had a nice and relaxing Christmas, god fortsättning och ett gott slut önskar jag dig!

@@ChrisNilsonGorgott Thank you! Yes, xmas is relaxed. My oven does not work so no Swedish xmas ham. But I made rabo de toro - oxtail Spanish style and my neighbour surprised me by bringing sarmale - Romanian cabbage rolls and slices of a pig roast, made a cream sauce tonight with black trumpet mushrooms. Have also made Japanese egg salad sandwiches which I love, have pickled hering too. One does not starve, lol. All the best to you too and to your family.

Sounds nice Micke, glad to hear that you are not starving 😃

Thank you Michael 🙏 It’s a pleasure making it 👍 Thank you for tuning it!

Thanks James, happy to hear that!

@@ChrisNilsonGorgott Another great tip with prawns of any kind is: Save the shells and freeze them. When you have a freezer bag or 2, make stock for something like this or a risotto or even maybe a seafood ramen.

Yep, that is for sure a good tip, thanks for sharing it James 👍

Merci! Happy you enjoyed it!

Happy birthday, and thanks for watching! It's always nice to hear from viewers, especially while at work 😃 Hope you get to try it soon.

Thank you Micke, glad to hear that you can now fill up on Kewpie, it‘s essential for so many good things in life 😜 Have a great evening!

Thank you Alex, it tastes even better 😊

Yes 💥

Really happy to hear, thank you for taking the time to leave me the feedback!

Tack Gurra! Yes, it’s nice to mix it up a bit and use fish, and the best fish is in Sweden 🤩

Tack Peter, jo visst har vi senap, men jag tycker inte om senap pà korv med mos, älskar senap till annat 😊

I think so too 😂 But in all seriousness, thank you for joining my channel and I’m really happy you enjoyed the content!

Thanks Micke! I love those kinds of fish soups, such depth of flavour ❤️ Eel is also a personal favourite, but not easy to find any longer. When I was a kid on a small island outside of Gothenburg there use to be an eel fisherman on the island, but those days are long gone 😔 Have a great evening!

@@ChrisNilsonGorgott I know eel is getting scarce in Sweden and Europe. In Japan though both unagi and anago are being farmed and cultivated. Most of them are caught when very young and then breed. 98% of them would be eaten by other fish or die before this. There are also some successful cultivations done not needing the long travel across the seas. There is hope for the eels, at least in Japan. I love grilled eel with sauce on rice. 50 years ago I worked at a the Swedish Post terminal south of Stockholm. Some company sent out tens of thousands of smoked eels to their customers at xmas. The problem was that the packaging did not work, it broke... We had to sweep the floors for eels that fell off the band. It was a mess. But we could bring home less damaged packages. Me and my friends ate smoked eel for weeks!

That’s a great anecdote Micke, thanks for sharing! BTW, I share your love for Unadon!

@@ChrisNilsonGorgott Also a company, Forsea Foods, has made cell cultivated eel meat which according to Japanese chefs is delicious. They say it is easily scaleable. I hope it will be approved for sales in Romania and Europe. I think it is the future for many fine foods.

Really interesting company! Thanks for telling me about them. Will be interesting to see what they come up with next after Unagi.

Thanks 🙏 I hope you will like it, let me know!

Your supposed to spark a lot of things, but try it without, I promise you, you won’t miss the spanking 😉

Thanks Micke, happy that you appreciated it! Have to try the cutting around the edge next time as well and will save some dashi for that 👍 I wish you a great evening as well!

@@ChrisNilsonGorgott it adds a little to the overall experience I think. My sushi friend in Fukuoka always do this, as his father did it over the years. All t best, bro.

Will definitely give it a try next time Micke 👍

It’s a standard kitchen/flower sieve, had to look up micron, but it’s 1000 microns 😊

Thanks Gurra, I can imagine that it tasted good, Panna Cotta can really take a bit of sourness 👍

Happy you liked the recipe Gurra, if you give it a try please do let me know what you thought of it. Thank you as always for watching!

Thanks Spencer, I really appreciate your comment and your support, glad you enjoy the content 🙏

Thanks Micke, I’m mesmerised by the dancing 😄 Think you will like the next one as well 🤞 Happy evening!

Du får pröva och se Martin, jag hoppas du tycker den smakar 🤞 Tack för titten!

Hi Alan, thanks, I thought Sabayon was only with alcohol (normally Marsala in Italy), but everyday is a school day. Thanks!

@@ChrisNilsonGorgott Hi, Chris. The sabayon is simply the whisked eggs and sugar as a base for many recipes (including cakes). Adding Marsala, as you mention, is what converts that base into a delicious Zabaglione. Incidentally the best Tiramisu I tasted was on my first visit to Stockholm in a restaurant, on Sturegatan, called Ciao Ciao Grande. I shall certainly give your recipe a go.

🙏

Sounds like a wholesome dinner 👍 Yes, next week will be more up your alley in terms of food 😊 Thanks as always for your support Micke!

Cam pe unde e?

@@liyako Floreasca - Strada George Călinescu 49. A bit pricey maybe, main dishes between 40-50 Lei, but good and genuine Japanese food.

I know Micke, sorry, next one is sweet as well, but then back to savoury stuff, you have to bear with me 😉 Thank you as always!

@@ChrisNilsonGorgott all the best, Christian! Noroc!

Yes, very easy, I would recommend to make take a little bit less gelatine then what it says on the package 👍 Thanks for watching 🙏

Thanks 🙏 Lachie! Really glad to hear that you enjoyed this episode! Finding the right plates is not always the easiest of tasks and I have managed some horrible pairings in the past 😉

Hi Elias, thank you, arigrazie 😊 Yes, black cod is much more expensive compared to Mackerel. It won’t be the same with Mackerel since it has a much stronger taste itself, but it will still be great, just different. The idea for using Mackerel actually came from Eddi 👍 You could also use Salmon.

Glad you liked it Micke! Yes, Nduja is a bit pricey here to, but you don‘t need much 👍 I have to try to make a Temaki with it.

@@ChrisNilsonGorgott here in Romania I have only bought nduja in small glass cans over the Internet. They do not need to be refrigerated during shipping, only after opened. But they are the real deal from Spilinga, Calabria. For this sauce not much is needed, but the rest of the cans always goes thick on a piece of bread quickly :-)) It disappears!

I can imagine Micke, disappears quickly here as well 😊

Thanks as always Gurra!