Thanks Phil! We have bbq methodology next week and then campfire cooking! Thanks for sticking around and supporting the channel 🍺 Ps no beer on this series, I’m taking it serious 😂
You are quite right about location. I was BBQing some pork steaks in my Dad's garden a few weeks ago as we camped on his driveway. They were looking quite good, I'd just flipped them when I was hit on the shoulder by a flurry of high speed feathers. Slightly shocked I watched the magnificent Red Kite rapidly ascend as it travelled the length of the garden. It was only then that I noticed the missing steak. Won't be forgetting that meal in a hurry!
Oh no! Actually quite funny. Do you think he will visit your next bbq in Dads garden 😂. You will have to make them thicker so they can’t pick up 😆. Thanks for story
Thanks! Have a great time. We spent a lot of time in France over the years, we work most winters there too. I think it’s one of the best countries for Campervan’s 😀🚒. Enjoy your meal 🍽️
Great video Chef! Those Mutti tomatoes are excellent 😊 Thanks for many awesome "meals" - South Stack lighthouse and curry chicken burger being amongst my favourites!
Thanks so much for that, it was really interesting (the flavour tips were really helpful) and it looked soooooo yum…..sunshine was good to see too 😆 and that spot was perfect 👍…takes us back to Muchros, Donegal and the fish stew pic I sent you 😎 😉: a perfect food moment for us 😉, looking forward to next weeks.
Thanks guys! I think the content will get better every week and once we complete this series, it will be time to make even better stuff! Thanks for all your support x
Ya had me at Tabasco sauce. I agree with you regarding the difference between great food vs. a great meal. The best meals I remember are not of me sitting alone in a restaurant eating ridiculously amazing steak tips from Floramo's just outside of Boston. It was in that same restaurant, eating those same steak tips and seeing the expression on my son's face as he realized that someone outside of our great state of Texas can cook some amazing fall-off-the-bones ribs! (He was about 8). Beautiful memories can be made even when the food falls a tad short, but there is also the joy you feel, seeing people you care for thoroughly enjoying the food you put on the table FOR THEM. Be it my hamburgers or a bowl of my Texas Red. Good food can cheer up a downcast soul. It just does my old mean heart good. :) Looking forward to the coming episodes!
Thanks Robert and I’m made up to have you with us. You’re absolutely right about the meal being so much better with the people we love. Food generates so many memories, it’s great you have some great ones too.
Thanks for the first episode and though I don't have a van I do most of my cooking outdoors in the summer. There are a few falvours I need to get from your recommendations. Looking forward to the next episode.
@@davidslocombe2634 thanks for the comment. I’m made up that you found me and don’t have a camper. Cooking in general is my passion and outdoors is just a bonus. Thanks for joining us and next week will be an episode about bbq fuels and cooking on a bbq with different techniques. 😊🧑🍳🍽️
I ususlly cook outdoors on either the Cobb or a Weber Q220. For the Cobb I use the Australian Briquetts or the Weber ones which I think are more consistent for heat output.Today I failed with a Pork Loin on the Cobb as I covered it in foil to keep moist but the 8 briquetts were not enough. The roast potatoes and carrotts plus the meat had to be finished in the indoor oven. Never mind it is all a process of learning.
@@davidslocombe2634 I love the Australian heat beads, a great consistent fuel. A shame on the pork loin. I like to sear mine and then place it in the cobb with the dome on, i think it helps develop a flavour crust and gets some initial heat into it too. As long as you enjoyed your meal, that's all that matters. Maybe some extra heat beads, or if you want higher heat, I sometimes run charcoal, especially for roast potatoes.
Yes! maggi liquid seasoning - love it. You've just described/listed the bottom drawer in my camper van!! Polpa is the best. Im grateful for the clarity on capers though - have used them a lot but never really understood why/how they work best. I love my van meals, especially since i got a van with an oven - more time to relax and do other fun stuff with less steam from the hob stinking up the van. We have a cobb as well, but i don't think the cobb charcoal complements certain foods such as chicken nearly as well as red meat. Would value your thoughts. Looking forward to this series to up my game.
@@philw4625 it’s so great to hear from you, thanks for taking the time to message! I think the next few episodes might help with how you cook, I’m also thinking about a cobb series too! See you next week 😊
You started making videos again. good. I'm not good at English, but I can watch food being made well. haha If you can buy soybean paste (된장, Duenjang) at a Korean food market, try using that sauce too. The flavor of the food will improve.
I’ve been using hexlcad for a while, they are a hybrid pan. I really like them, but they take some time to get used to and aren’t as “non stick” as traditional non stick pans. Stellar pans are a great shout and Samual groves 🧑🍳
good guide for people starting out in cooking. I would replace salt with MSG (which is exactly what Maggi is and the umami in tomatoes and potatoes), but I know MSG was demonized by an idiot journalist in the US who could not read that the report said you had to consume kilos of the stuff to experience any problem. Regarding salt, salt is salt BUT table salt contains anti caking ingredients and that is why we should not use it for cooking.
MSG is why Chinese food is so good too 😆. Personally, I prefer Maldon as it isn’t as strong so allows for a more even spread of foods such as meat and vegetables. Nuance seasoning I guess. Thanks for tuning in.
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
This is Brilliant, looking forward to many more episodes...
Thanks Darren. Join us next week for some bbq methodology and I’m thinking about a simple, but surprising recipe 😀🧑🍳
I never think to buy pork chops when in the butchers but it looked great. Will be giving it a go. Looking forward to next week 👍🥘
Thanks! I think they are underrated, especially when you can get a decent thick cut from the butchers.👍
🍷😀👍
@@RobvanVeenLeeft thanks! No booze this weeks I’m taking it serious 😂
Very professionally done video and content. Food looks scrumptious. The wine was well hidden! 🍷😉 Look forward to the rest of the series!
Thanks Phil! We have bbq methodology next week and then campfire cooking! Thanks for sticking around and supporting the channel 🍺
Ps no beer on this series, I’m taking it serious 😂
You are quite right about location. I was BBQing some pork steaks in my Dad's garden a few weeks ago as we camped on his driveway. They were looking quite good, I'd just flipped them when I was hit on the shoulder by a flurry of high speed feathers. Slightly shocked I watched the magnificent Red Kite rapidly ascend as it travelled the length of the garden. It was only then that I noticed the missing steak. Won't be forgetting that meal in a hurry!
Oh no! Actually quite funny. Do you think he will visit your next bbq in Dads garden 😂. You will have to make them thicker so they can’t pick up 😆. Thanks for story
Enjoyed watching this from my camper in France , off to buy some pork chops 👍
Thanks! Have a great time. We spent a lot of time in France over the years, we work most winters there too. I think it’s one of the best countries for Campervan’s 😀🚒. Enjoy your meal 🍽️
Brilliant, really enjoyed that. Look forward to next week. Makes me want a proper pork chop now. 🥰
Thanks so much for taking the time to let me know, it makes it worthwhile 🥰
Get yourself a nice thick pork chop and add that flavour!
Great video Chef! Those Mutti tomatoes are excellent 😊
Thanks for many awesome "meals" - South Stack lighthouse and curry chicken burger being amongst my favourites!
cheers! We best make some more then!
Thanks so much for that, it was really interesting (the flavour tips were really helpful) and it looked soooooo yum…..sunshine was good to see too 😆 and that spot was perfect 👍…takes us back to Muchros, Donegal and the fish stew pic I sent you 😎 😉: a perfect food moment for us 😉, looking forward to next weeks.
Thanks guys! I think the content will get better every week and once we complete this series, it will be time to make even better stuff! Thanks for all your support x
Ya had me at Tabasco sauce. I agree with you regarding the difference between great food vs. a great meal. The best meals I remember are not of me sitting alone in a restaurant eating ridiculously amazing steak tips from Floramo's just outside of Boston. It was in that same restaurant, eating those same steak tips and seeing the expression on my son's face as he realized that someone outside of our great state of Texas can cook some amazing fall-off-the-bones ribs! (He was about 8). Beautiful memories can be made even when the food falls a tad short, but there is also the joy you feel, seeing people you care for thoroughly enjoying the food you put on the table FOR THEM. Be it my hamburgers or a bowl of my Texas Red. Good food can cheer up a downcast soul. It just does my old mean heart good. :)
Looking forward to the coming episodes!
Thanks Robert and I’m made up to have you with us. You’re absolutely right about the meal being so much better with the people we love. Food generates so many memories, it’s great you have some great ones too.
Very enjoyable
@@namastesteven5655 thanks! Tune in next week for bbq methodology and more! Thanks for supporting my channel 😊
Thanks for the first episode and though I don't have a van I do most of my cooking outdoors in the summer. There are a few falvours I need to get from your recommendations. Looking forward to the next episode.
@@davidslocombe2634 thanks for the comment. I’m made up that you found me and don’t have a camper. Cooking in general is my passion and outdoors is just a bonus. Thanks for joining us and next week will be an episode about bbq fuels and cooking on a bbq with different techniques. 😊🧑🍳🍽️
I ususlly cook outdoors on either the Cobb or a Weber Q220. For the Cobb I use the Australian Briquetts or the Weber ones which I think are more consistent for heat output.Today I failed with a Pork Loin on the Cobb as I covered it in foil to keep moist but the 8 briquetts were not enough. The roast potatoes and carrotts plus the meat had to be finished in the indoor oven. Never mind it is all a process of learning.
@@davidslocombe2634 I love the Australian heat beads, a great consistent fuel. A shame on the pork loin. I like to sear mine and then place it in the cobb with the dome on, i think it helps develop a flavour crust and gets some initial heat into it too. As long as you enjoyed your meal, that's all that matters. Maybe some extra heat beads, or if you want higher heat, I sometimes run charcoal, especially for roast potatoes.
Yes! maggi liquid seasoning - love it. You've just described/listed the bottom drawer in my camper van!! Polpa is the best. Im grateful for the clarity on capers though - have used them a lot but never really understood why/how they work best. I love my van meals, especially since i got a van with an oven - more time to relax and do other fun stuff with less steam from the hob stinking up the van. We have a cobb as well, but i don't think the cobb charcoal complements certain foods such as chicken nearly as well as red meat. Would value your thoughts. Looking forward to this series to up my game.
@@philw4625 it’s so great to hear from you, thanks for taking the time to message! I think the next few episodes might help with how you cook, I’m also thinking about a cobb series too! See you next week 😊
You started making videos again. good.
I'm not good at English, but I can watch food being made well. haha
If you can buy soybean paste (된장, Duenjang) at a Korean food market, try using that sauce too. The flavor of the food will improve.
Thanks! There might be some more visual cooking on the horizon. Thanks for watching. I will have to get some soybean paste!
A quick question can you recommend a high quality non stick pan brand ?
I'm very much a buy once but happy.
Thank you in advance
I’ve been using hexlcad for a while, they are a hybrid pan. I really like them, but they take some time to get used to and aren’t as “non stick” as traditional non stick pans. Stellar pans are a great shout and Samual groves 🧑🍳
good guide for people starting out in cooking. I would replace salt with MSG (which is exactly what Maggi is and the umami in tomatoes and potatoes), but I know MSG was demonized by an idiot journalist in the US who could not read that the report said you had to consume kilos of the stuff to experience any problem. Regarding salt, salt is salt BUT table salt contains anti caking ingredients and that is why we should not use it for cooking.
MSG is why Chinese food is so good too 😆. Personally, I prefer Maldon as it isn’t as strong so allows for a more even spread of foods such as meat and vegetables. Nuance seasoning I guess. Thanks for tuning in.