Good evening Mr and Mrs keef cooks. Hope you both have a lovely weekend. Every time I watch your vids you make me smile. The dish looks incredible. Great video.
Hey keef 👋 can you please tell me what knives you use, it looks like wusthof ikon (I use wusthof classic). Can you make a video of you making your favourite soup
I does look like Wusthof Ikon, but it's actually Morrison's Forged Steel (£9, I think) - I don't expect it'll be as good as Wusthof! My favourite soup - not sure I have one, I like 'em all!
You need to do the rouille in a food processor, mini chopper or a wider bowl to blend by moving the wand about back and forth. Wow need that is one extravagant soup now, they have some thing here called Cioppino (fish stew) west coasters seems to be the place to find it full of crab muscles fish and whatever is the catch of the day etc. What no conkers 😳 what about ollies?? And the big ones we called bollies because they were worth 10 ollies 🤔👍🏼
When you say tomatoe puree do you mean paste ? I'm American and our words differ sometimes. Can I use something besides alcohol? My health does not allow it
Yay, return of the magic peel and dice knife! :) Since you already had the stick blender out, could you have used it to blend the stock in the pot then spoon it into the cheesecloth strainer? Just wondering since that would've saved you from washing the blender container. Or is the regular blender better? I was also wondering, could you use tongs to squish the hot cheesecloth? Or are hands better? Double Dippin' Keef! I'm happy you do it. In your Shepherd's Pie vid after you wipe the spoon for the lady in California who complained, you tasted the broth and poured the contents of the spoon back into the pan. ("Mouthful of rosemary") And then proceeded to double dip. Awesome! That was a mic drop moment. :D "Hot and tasty and in front of me." Good one Mrs. KeefCooks. ;D Is it possible to do Welsh Cakes sometime in the future, please? :)
The regular blender is much better for this - you really do need to breaks down the veggies as much as possible. I don't think tongs would've worked squeezing the cheesecloth - latex gloves probably would! Welsh Cakes, yeah maybe!
I guess this will be on the menu in the following days. 1. Buy a jar of Penzeys Fish Base concentrate 2. Boil water, drop in the fish base (sans jar), bits of fish and shellfish 3. Eat. (wasn't the saffron at the beginning mostly wasted by dropping it in hot oil with vegetables? I think saffron will burn and not really give you any flavor; might have been better adding it later to the stock)
Those fish off cuts are good enough for the main fish in this soup. Britain really is a strange place when it comes to buying certain animal products! We were over there a few years back visiting family - no one was prepared to sell us uncooked fresh crab! you could not buy chicken feet, things like fish heads for a fish head soup were out of the question unless you bought something like a whole salmon. Everything has ended up over processed, over packaged and sanitised. Probably a knee jerk reaction from years gone by when British farmers thought it would be a good money saving move to feed their vegetable munching beef cattle with processed sheep. Giving us the great legacy of Mad Cow Disease. When I was a kid I tried to feed my rabbit chicken, it just doesn't work- good job or we might be eating crazy rabbits these days, sort of Mad Hatters!- Keef, save yourself some money, just use olive oil for cooking, the moment you apply heat to extra virgin oil you destroy the very reason for using it, it is cold pressed, not meant for cooking, that is why it is so expensive.
@ved paul I have a couple of recipes on there. As far as I can tell nobody has watched them. I won't be uploading any more until the site is significantly improved.
Most of the Muscles in that net looked DEAD to me! I bet you brought them from a supermarket, Morrisons or Tesco? I wouldn't eat them. I would rather go harvest them from a beach.
If you watched the whole video, I said they came from Morrisons. They were absolutely fine, only 2 rejects and I'm absolutely not driving 3-4 hours to the coast and back to scavenge mussels.
@@Keefcooks I go to Old Hunstanton to scavenge my Muscles.. Then I drive a mile down the road to New Hunstanton to rake up fresh Cockles.. If only I lived in Yorkshire, I'd be out there scavenging Yorkshire puds.. :)
@@adamford7808 LOL.. There is also another way to check the health of a Mussel and that is with a thin knife blade. You force the blade between the two halves of Mussel shell and if it grips the blade, the Mussel is considered healthy and good for eating. If the two shells open or its too week to hold on to the blade, it's either dead or dying so discard it. I also think Commercial caught or rope grown Mussels are given a dose of UV light to kill any bacteria that may be present as they are filter feeders. All the best.. Ian.
🎶 double dipping is my favourite thing 🎶
I really laughed at this 🤣🤣👏🏻🙌🏼
Your dedication knows no bounds much appreciated.
Good evening Mr and Mrs keef cooks. Hope you both have a lovely weekend. Every time I watch your vids you make me smile. The dish looks incredible. Great video.
I love learning new ways of using ingredients with your videos!
Oh Wow !! That looks delicious, I love fish 👍😋
Hi Keef! Just found your channel and I'm already a fan!
Loved the recipe and loved you! Tfs!☺👍👍
That's a powerful knife!
Mrs KeefCooks Hooray, not heard of this one before Keef, but it sure looks delicious
Proper fodder is that Keef. Lovely.
Le fodder, non?
I love your videos!! Thank you so much 😊
Oh yay! I'm the first to enjoy Keef's video today! Weeeee! It's going to be a good Friday =)
Fish stock cubes always does the trick for me
Nice job 😘🌸🌸🌸
That was good. What were the crunchy things.
Which crunchy things James?
That looks yum!! You two are so cute!!Love Debra from Downunder xxx
Hey keef 👋 can you please tell me what knives you use, it looks like wusthof ikon (I use wusthof classic).
Can you make a video of you making your favourite soup
I believe Keef uses a magic knife from time to time.
I does look like Wusthof Ikon, but it's actually Morrison's Forged Steel (£9, I think) - I don't expect it'll be as good as Wusthof! My favourite soup - not sure I have one, I like 'em all!
Shared...
I love watching the 2 of you! You are so cute together!
How do we sponsor you and does that mean we can get a plug on your show. Love the show by the way I loved the bangers and mash!
Email me at info@keefcooks.com
You need to do the rouille in a food processor, mini chopper or a wider bowl to blend by moving the wand about back and forth.
Wow need that is one extravagant soup now, they have some thing here called Cioppino (fish stew) west coasters seems to be the place to find it full of crab muscles fish and whatever is the catch of the day etc.
What no conkers 😳 what about ollies?? And the big ones we called bollies because they were worth 10 ollies 🤔👍🏼
Ollies, bollies, LOLlies
When you say tomatoe puree do you mean paste ? I'm American and our words differ sometimes. Can I use something besides alcohol? My health does not allow it
Puree = paste, I guess (never actually seen anything called 'tomato paste'). Replace wine with water.
@@Keefcooks thank you. We have tomato paste its very thick.
Love mrs K
Yay, return of the magic peel and dice knife! :)
Since you already had the stick blender out, could you have used it to blend the stock in the pot then spoon it into the cheesecloth strainer? Just wondering since that would've saved you from washing the blender container. Or is the regular blender better?
I was also wondering, could you use tongs to squish the hot cheesecloth? Or are hands better?
Double Dippin' Keef! I'm happy you do it. In your Shepherd's Pie vid after you wipe the spoon for the lady in California who complained, you tasted the broth and poured the contents of the spoon back into the pan. ("Mouthful of rosemary") And then proceeded to double dip. Awesome! That was a mic drop moment. :D
"Hot and tasty and in front of me." Good one Mrs. KeefCooks. ;D
Is it possible to do Welsh Cakes sometime in the future, please? :)
The regular blender is much better for this - you really do need to breaks down the veggies as much as possible. I don't think tongs would've worked squeezing the cheesecloth - latex gloves probably would! Welsh Cakes, yeah maybe!
My style of cooking...thanks.
What happened to the rouille?
It split ☹️
I see they are what looks like toasted French Toast.
Yeah, slices of baguette, toasted
I guess this will be on the menu in the following days.
1. Buy a jar of Penzeys Fish Base concentrate
2. Boil water, drop in the fish base (sans jar), bits of fish and shellfish
3. Eat.
(wasn't the saffron at the beginning mostly wasted by dropping it in hot oil with vegetables? I think saffron will burn and not really give you any flavor; might have been better adding it later to the stock)
You're probably right about the saffron.
@@Keefcooks Especially if it was your last :(
Those fish off cuts are good enough for the main fish in this soup. Britain really is a strange place when it comes to buying certain animal products! We were over there a few years back visiting family - no one was prepared to sell us uncooked fresh crab! you could not buy chicken feet, things like fish heads for a fish head soup were out of the question unless you bought something like a whole salmon. Everything has ended up over processed, over packaged and sanitised. Probably a knee jerk reaction from years gone by when British farmers thought it would be a good money saving move to feed their vegetable munching beef cattle with processed sheep. Giving us the great legacy of Mad Cow Disease. When I was a kid I tried to feed my rabbit chicken, it just doesn't work- good job or we might be eating crazy rabbits these days, sort of Mad Hatters!- Keef, save yourself some money, just use olive oil for cooking, the moment you apply heat to extra virgin oil you destroy the very reason for using it, it is cold pressed, not meant for cooking, that is why it is so expensive.
This is a perfect recipe to be on Khal,com. You should add it there. I am sure a lot of people will love your recipes there...
@ved paul I have a couple of recipes on there. As far as I can tell nobody has watched them. I won't be uploading any more until the site is significantly improved.
I asked you for this recipe. Where is my credit and acknowledgment?
@Jon Ashley Sorry Jon, I have no record of your request - how/when did you do it?
Most of the Muscles in that net looked DEAD to me! I bet you brought them from a supermarket, Morrisons or Tesco?
I wouldn't eat them.
I would rather go harvest them from a beach.
If you watched the whole video, I said they came from Morrisons. They were absolutely fine, only 2 rejects and I'm absolutely not driving 3-4 hours to the coast and back to scavenge mussels.
@@Keefcooks I go to Old Hunstanton to scavenge my Muscles.. Then I drive a mile down the road to New Hunstanton to rake up fresh Cockles.. If only I lived in Yorkshire, I'd be out there scavenging Yorkshire puds.. :)
@@adamford7808 LOL.. There is also another way to check the health of a Mussel and that is with a thin knife blade. You force the blade between the two halves of Mussel shell and if it grips the blade, the Mussel is considered healthy and good for eating.
If the two shells open or its too week to hold on to the blade, it's either dead or dying so discard it.
I also think Commercial caught or rope grown Mussels are given a dose of UV light to kill any bacteria that may be present as they are filter feeders.
All the best.. Ian.