I love the thought of Uncle Bumblefuck cooking videos. Us guys have to learn about the shop and how to cook. Some of us need to learn more than others. Keep it up.
Fun way to get the oils from the lemons, limes or oranges is to put the peels in sugar and let them sit. The oils will chooch out of the rinds. Great for cocktails too. Keep up the great work!!
Works with salt also. Doesn't pick up as much oil, but you don't end up with Sweetish fish. Ol' lady does the sugar trick with vanilla beans, tasty in coffee.
@@craigherron1203 heck got people that drink it in the mountains churches around here. They like to handle copperheads and rattlesnakes too. Normally they don't die.
@@craigherron1203 EPA banned arsenic over ten years ago. Now they use a copper compound. Mold grows right on it! Watch out for the fungus among us plandemic, coming soon, from a dictator near you!
nice. I do this often with Costco salmon as well as Aldi. my variation is that nothing good happens to the skin, so if it's there, I slice it off and fry it up for crispy "fish rinds." I also do a layer of cling wrap underneath and on top with holes poked in the edge to let the water away from the fish - on top of a plastic cutting board if I expect a lot of water. I further have two identical jelly roll pans and I put the patient betwixt with some weight on top to squeeze it down - trivets, corning, tins of tuna, potatoes, what have you. 6-10 hrs, drain, flip, 12hrs, drain, flip - rinse and enjoy anytime after that or give 'em a smoke or continue to cure. the slicing is just practice. toasted bagel, cream cheese, wisps of vidalia sweet onion, thin sliced tomato, marinated artichoke hearts and mushrooms, and capers are my preferred accessorizing toppings under a generous portion of fleshy pink goodness … the salmon … wut? - ignore coco chanel and just put more on top, the cream cheese works as mortar.
I just finished some gravlax that I cured last week, It was amazing. I also use a splash of London dry gin and a splash of American citrus heavy gin mixed in with the salt, sugar, dill, and cracked black pepper.
I can't remember what was served for dinner at my wedding 25 years ago. After all, I had no choice, no decision in the matter. Since it was actually a party for her parents to invite their friends to mother in law and my bride did it. I'm nearly sure I ate. All I remember was my dad showing up with two smoked salmons sometime after dinner. An uncle caught them in Georgian Bay a few days earlier. Awesome. The marriage lasted less than 400 days.
As a half century old Yorkshire man I got to say that your misses Yorkshires look grand. Always cook in lard smoking hot before you pour the batter in and NEVER open the oven door until you think they’re done. Grew up with the Sunday roast dinner always with Yorkshires and loads of gravy.
The way you mangle (manipulate) words could be used as a new language on a long running SciFi TV series, it's Klingon like. Love your videos man! I usually laugh a lot at your installments, but every now and again you let your expertise hang out, like when you broke down the crane collapse in downtown Seattle that took place on April 27th, 2019. That was spot on and appreciated, just as much as when you do your normal thing. If you and Baby Doll are ever in the Seattle area and would like to meet up with a fellow misanthrope for a meal and drinks let me know. It would be my pleasure and my treat. Go easy, and best wishes to you and yours.
I've tried to smoke a salmon at least 6 different times. 🚬 Once I wasn't even drunk. I never could get the damned thing lit and I can tell you that being sober didn't help one bit. The one you're using appears to be dead...
Norwegian gravlaks is usually dried in a mix of sugar, salt, dill, white pepper and spirits (cognac etc.) for some days (not smoked afterwards), røykt laks is salted and smoked. :-) "Grav" means "dig/buried", due to the fact that they used to bury the fish in the ground before refrigeration was invented.
@@janne3006 It's not specifically a Swedish foodstuff, the first mention of it is from 1348 in Jamtland, a province that was certainly not part of Sweden at the time and practically autonomous from Norway. But that doesn't really matter since it's fair to assume it predates any national borders and the accurate description would just be "Scandinavian". Gravlax was absolutely buried! Where do you think the name comes from?
@@ratchetwise440 The recipe calls for raging hot grease from cooking meat to be put in a 450+ oven till smoking before you put in the batter. Well I rarely find myself in that circumstance.
Oh man, for a minute there I thought you were gonna go all non-enzymatic glycosylation on me after the mini lecture about denatured protein. Whew! Faith restored.
That would be lax, beautifully made though! In the frozen north we usually just buy our lax rady-made from the store and eat it at the christmas and easter smörgåsbord. I bet yours taste a lot better though.
Good tip is, get the oil or fat nice and smokin' hot, pour in the batter (which has its' own good tips to follow) as quick as possible, then let the cook 'til golden brown, do not open the oven, not even once to have a nosey, otherwise you end up with yorkshire pucks, not puds... :P
Whats the uncle bumblefork viewpoint on the recent PFAS levels in fish studies? Kinda frightening, but if you think about anything enough it will scare ya. Like a cow eating nothing but non washed, roundup fertilized crops passed through a diesel machine at harvest...
mmmm popovers, now that is the stuff!! They sell a special pan that has 6 baking cups welded to some wires/rods thing and makes the popover really big and steamy inside, the best ever.
Never knew you use alder for smoking over there. Usually when I see smoking it's hickory. Anyway nice video and good looking salmon. PS I really appreciate what you did during the madness that went down with a certain disease the past couple of years. It's good to see we still have a voice of reason, even if that voice doesn't get heard like it should have.
This is the first time I've heard of smoked lox (or "gravad lax" as we call it in Sweden). We usually smoke it _or_ make gravlax (gravlox). And I don't understand why you had to ruin it with those capers... I mean, flower buds, who eats those?
Hahahaha, now that wuz funny...: "Baby-doll what's the secret...." I just about pee'd myself with your commentary of her unseen reaction. Which of course the imagination is by far more graphic and gratuitous than actually seeing what really happened! Makes for perfect comedy!
Oh thank god you posted this, I was plannen on giftin this 5 gallon bucket filled with scrum and my hands are plumb sore. My wife will appreciate this... for now.
So this is how they cook on the frozen ice planet of Hoth!
Correction : Frozen *shit hole of Hoth.
I believe he calls it the frozen shithole of hoth
Yes sir and you herd it from the most skookumest choocker known to the not trans bumble fucks
It's sh** hole of hoth
I love the thought of Uncle Bumblefuck cooking videos. Us guys have to learn about the shop and how to cook. Some of us need to learn more than others. Keep it up.
My favorite of his is the one where he cooks the steakums and scallops so I second this idea
the steelhead here in the cleveland metroparks come out of the river pre seasoned with the lovely flavor of combined sewer overflow.
😁💯💯💯
Or vinyl chloride?
@@freddieh5539
and even the savory PCB's
Vinylheads are a tasty creature.
Ah, just like Mom used to de-radiate...
Very few people have the knowledge to pull off the kosher, halal, pork joke... Im always AMAZED at the breadth of your knowledge
Your cooking videos for your family are my favorites.
Return of Uncle Bumblefork is the best birthday present I could have received
Happy birthday 🎉
Merry Christmas!
ah yes, love me some Jalapenos - from the Jajapenos Islands!
As a single guy with no living family and less hope everyday, I always look forward to your vids. You are like the dad I wish I had
If you can shovel the s*** outta some snow and live off chickenfeed, he just might be willing to adopt.
Awww. Don't lose hope laddie. 😢
"There's someone for everyone & Tommy's love was Becky..."
Cheers. ❤
Seriously, dude, just do it ...
Fun way to get the oils from the lemons, limes or oranges is to put the peels in sugar and let them sit. The oils will chooch out of the rinds. Great for cocktails too. Keep up the great work!!
Works with salt also. Doesn't pick up as much oil, but you don't end up with Sweetish fish. Ol' lady does the sugar trick with vanilla beans, tasty in coffee.
@@walkingcontradiction223 I will certainly give it a go. I thank you 😊
Sounds like an oleo saccharum (if you turn it into syrup).
HF paint pressure vessel + hf ac vacuum pump works too. Put rinds on elevated grate, turn on vac, give an hour and you'll have all the juices.
If you need to get more juice out of a lemon, put it in the nucleator for 30 seconds and cool for a bit. It will just pour out.
Pro tip use treated lumber bits in the smoker. Naturally increases shelve life of any smoked product
Dont worry about the arsenic
@@craigherron1203 heck got people that drink it in the mountains churches around here. They like to handle copperheads and rattlesnakes too. Normally they don't die.
Ingest enough of that stuff, they won't have to embalm you when you die.
Cigarettes make you toxic to microbes. Lol.
@@craigherron1203 EPA banned arsenic over ten years ago. Now they use a copper compound. Mold grows right on it!
Watch out for the fungus among us plandemic, coming soon, from a dictator near you!
nice. I do this often with Costco salmon as well as Aldi. my variation is that nothing good happens to the skin, so if it's there, I slice it off and fry it up for crispy "fish rinds." I also do a layer of cling wrap underneath and on top with holes poked in the edge to let the water away from the fish - on top of a plastic cutting board if I expect a lot of water. I further have two identical jelly roll pans and I put the patient betwixt with some weight on top to squeeze it down - trivets, corning, tins of tuna, potatoes, what have you. 6-10 hrs, drain, flip, 12hrs, drain, flip - rinse and enjoy anytime after that or give 'em a smoke or continue to cure. the slicing is just practice. toasted bagel, cream cheese, wisps of vidalia sweet onion, thin sliced tomato, marinated artichoke hearts and mushrooms, and capers are my preferred accessorizing toppings under a generous portion of fleshy pink goodness … the salmon … wut? - ignore coco chanel and just put more on top, the cream cheese works as mortar.
I just finished some gravlax that I cured last week, It was amazing. I also use a splash of London dry gin and a splash of American citrus heavy gin mixed in with the salt, sugar, dill, and cracked black pepper.
Some say its love that is the secret to beautiful puddens... I say its Lard.
Iv read novels with writing not this good, idk what your education background is but your word play is sublime
Obviously a voracious readerist
or is that readerer?
You mean before enginerdering?
I can't remember what was served for dinner at my wedding 25 years ago. After all, I had no choice, no decision in the matter. Since it was actually a party for her parents to invite their friends to mother in law and my bride did it. I'm nearly sure I ate. All I remember was my dad showing up with two smoked salmons sometime after dinner. An uncle caught them in Georgian Bay a few days earlier. Awesome. The marriage lasted less than 400 days.
A very common thing here in Sweden! Yes we can afford it after the war proffetering....
You're in good company with those Bofors guns made of Bessemer steel from Sandviken...
@@arduinoversusevil2025 by happy accident i lives close to the Sandvik Coromant Factory actually!
@@perulander4383that is a treat to behold.
@@perulander4383 Gotta love Sandvic Coromant cutting tools.
Get that bag Sweden.
As a half century old Yorkshire man I got to say that your misses Yorkshires look grand. Always cook in lard smoking hot before you pour the batter in and NEVER open the oven door until you think they’re done. Grew up with the Sunday roast dinner always with Yorkshires and loads of gravy.
Putting the pan on a burner/ring when you've got it out too, as it's surprising how quickly that oil cools.
Yep, me too, mother was Yorkshire through and through.
Can you teach me how to talk look Iike you?
@@robert7100 takes many years to speak Yorkshire lad.
Same as battered white fish only works when cooked in beef dripping
Sharing a meal is what life is all about
The real tricks to get only about the first two layers of epidermis through the microplane.
A tips! Put a bit of gin in it, and eat with a sallad with some kind of citrus in it!
The way you mangle (manipulate) words could be used as a new language on a long running SciFi TV series, it's Klingon like. Love your videos man! I usually laugh a lot at your installments, but every now and again you let your expertise hang out, like when you broke down the crane collapse in downtown Seattle that took place on April 27th, 2019. That was spot on and appreciated, just as much as when you do your normal thing. If you and Baby Doll are ever in the Seattle area and would like to meet up with a fellow misanthrope for a meal and drinks let me know. It would be my pleasure and my treat. Go easy, and best wishes to you and yours.
I asked my wife for sockeye and it hurt. them yorkies look mint.
Hmmm maybe she need a shot of Béchamel in trade...ahem.
Basil, the other green herb.
Just when I firget this is a cooking show. BAM! a reminder lol. Nice work. Keep up with the good stuff!
The smoker ain't cording in startup anymore! Heck yeah!
I've tried to smoke a salmon at least 6 different times. 🚬 Once I wasn't even drunk. I never could get the damned thing lit and I can tell you that being sober didn't help one bit. The one you're using appears to be dead...
This one made me smile. Love between he and she… 😊
You can bottle their banter up, and sell it at Hallmark.
Sooo good to hear some banter with Baby Doll back on the Yewchooob!! That’s a fine looking
Sher-rootery-board😂!!
Alder smoke is the hidden secret of the north
I can smell that... Thank you.
Did I hear an iron Mike reference? GOOD MORNING EVERYBODY
Ah gravalax, reminds me of sitting on a beach in Hungary.
Bumble you're supposed to rotate the lemon as you zest it.
Norwegian gravlaks is usually dried in a mix of sugar, salt, dill, white pepper and spirits (cognac etc.) for some days (not smoked afterwards), røykt laks is salted and smoked. :-) "Grav" means "dig/buried", due to the fact that they used to bury the fish in the ground before refrigeration was invented.
Gravlax is a swedish invention (where I'm from) and it's never meant to be dried or smoked!
And also not buried
The buried fish you talking about is surströmming, the one that smell terrible 😂
@@janne3006 It's not specifically a Swedish foodstuff, the first mention of it is from 1348 in Jamtland, a province that was certainly not part of Sweden at the time and practically autonomous from Norway. But that doesn't really matter since it's fair to assume it predates any national borders and the accurate description would just be "Scandinavian".
Gravlax was absolutely buried! Where do you think the name comes from?
"That's 'Basil' growin' there!
I think we call it 'Oregano'in The Lower 48...
I always knew you were a man of culture.
Top Tip!: If you suffer from a boorish and uncultured disposition, just add capers to your lox. Job done! You have now joined the petit bourgeois!
I haven't had Yorkshire pudding in over 30 years. Now I want some.
Me neither,,,I can wait another 30,,,,or 40
You know what to do.
@@ratchetwise440 The recipe calls for raging hot grease from cooking meat to be put in a 450+ oven till smoking before you put in the batter. Well I rarely find myself in that circumstance.
Led Zepellin are filing a copyright strike! You didn't say it in tune.
you still need fire there?
Thankfully it was 80F today here.
A charcuterie board? 🎉🎉🎉
VERY nice!
Noah's son walks into a kosher deli. "Sorry," says the owner, "we don't serve Ham."
I have got to give this a try. Living in Maine, I can basically pick fish right out of the tide.
This Florida Man is now picturing a Maine gentleman punching a fish in the face on the side of the road.
Oh man, for a minute there I thought you were gonna go all non-enzymatic glycosylation on me after the mini lecture about denatured protein. Whew! Faith restored.
"This is the salt that makes pork halal" - I almost died 😂💀
As a bone fide son of the fair Shire of York, I approve those magnificent puddings...
Likewise. Yorkshire seal of approval.
That's some proper Yorkshire puddings like my mom makes.
The Lemon Song. I had Physical Graffiti on Vinyl back in the Day 🙂
Holy Shiite, those are fluffiest yorkshires I’ve ever seen. Nice work.
Verdammt, sieht lecker aus 🤤🤤🤤
Grüßen aus die Niederlande 😂
A German claiming he's Dutch? Blasphemy!
High gr3w my own and it's so strong high have to find weaker stuff to grow. High been getting sold crab grass all these decades.
Nice charcuterie. 👍🏻
That would be lax, beautifully made though! In the frozen north we usually just buy our lax rady-made from the store and eat it at the christmas and easter smörgåsbord. I bet yours taste a lot better though.
Gorgeous Yorkshire puddings. Much better than what comes out our fairy cake tins.
Good tip is, get the oil or fat nice and smokin' hot, pour in the batter (which has its' own good tips to follow) as quick as possible, then let the cook 'til golden brown, do not open the oven, not even once to have a nosey, otherwise you end up with yorkshire pucks, not puds... :P
some solid yorkshire pudding there at the end. only partake when the thanks be givin
You must be close to my stomping grounds. I grew up just south of Bellingham.
Whats the uncle bumblefork viewpoint on the recent PFAS levels in fish studies? Kinda frightening, but if you think about anything enough it will scare ya. Like a cow eating nothing but non washed, roundup fertilized crops passed through a diesel machine at harvest...
Laks. But atleast you got the Grav part right. Cant blame a man for trying
old norse and icelandic spelling is Lax but has evolved to laks in the scandies
We spell it lax in Sweden, so the food is called gravlax here
Hey, how'd the dime store mozzarella work out on the smoker? Or was it just butter? Either way, I haven't had the guts to try that myself yet...
With all that CNC equipment and grinders and blasters, you don't have a knife that can slice through space and time?!
Ahh uncle bumblefork, now slightly less sweary than gordon ramsay. Still waiting for uncle roger to critique your egg fried rice.
Gotta love those beautiful puddings! ❤😅😊
"It's not a joke dear; it's a Led Zep reference!"
I've never liked these cooking videos... I've loved them
I don't think it's that often that Uncle Bumblefuck can still get Babydoll to blush
Figure she's wise to most of his tricks be now
Your talents are endless.
Been too goddamn long since we got some Bumbleforkelry!
A whole cooking video without a single cordless drill or a torch? Who is this Martha Stuart?
Yes indeed!
It's always a good day when uncle Bumblefuck comes out with a video.
One of Julia Child’s favorites. For real.
the end of this video had me giggling
Like Paulie on Goodfellas shaving the garlic. Never rush. Parole is not for months.
A meal fit for a king or a knave. And a queen.
mmmm popovers, now that is the stuff!! They sell a special pan that has 6 baking cups welded to some wires/rods thing and makes the popover really big and steamy inside, the best ever.
Basil. Uh-huh, sure it is. Just like that oregano I used to buy in high school.
The proverbial "juice" and is it worth the "squeeze". :-)
Great looking spread of vitils
I came for the how to impress the ladies, but the Led Zepplin reference is why I stayed.
Never knew you use alder for smoking over there. Usually when I see smoking it's hickory.
Anyway nice video and good looking salmon.
PS I really appreciate what you did during the madness that went down with a certain disease the past couple of years. It's good to see we still have a voice of reason, even if that voice doesn't get heard like it should have.
That looks like honest to goodness popovers at the end. I guess now I have to make a batch myself
I accidently Bumbleforked my Gravlox once, I'll never do that again, rather painful.
As a yorkshire man . Them yorkshires don't look too bad!👌👍
You need to press the lox as it cures. That makes it easier to cut thin.
Not often I hear Bellingham mentioned online. Pretty cool
What did babydoll say in the background?
Hahahaha. I know where this is going. "You don't want to know."
@@PBVader Was that at the lemon part? I honestly couldn't hear and sometimes her jokes are better than Uncle Bummblefork
01:23 oh dear, the vice seems hungry 😅
Thanks, this will help me impress the females
A little grease and a little flour, gives that woman a lotta power
Tonton Hoth for a day, sabre for another day...
This is the first time I've heard of smoked lox (or "gravad lax" as we call it in Sweden). We usually smoke it _or_ make gravlax (gravlox). And I don't understand why you had to ruin it with those capers... I mean, flower buds, who eats those?
Hahahaha, now that wuz funny...:
"Baby-doll what's the secret...."
I just about pee'd myself with your commentary of her unseen reaction.
Which of course the imagination is by far more graphic and gratuitous than actually seeing what really happened!
Makes for perfect comedy!
Oh lord! Don’t take fruit to the micro plane grader take grader to the fruit!!
ayes the Yorkshire's. A staple in the British sunday toast.
Yorkshire pudding! Nice!
Yummo!
Inspirational mate.
Whale oil beef hooked, the legend of uncle bumblefork returns!
Finally another uncle bumblefork
Really looking forward to fishing and cooking on the beach this year.
That baking disk looks like an anchor hocking pan could be labeled Pyrex also lol
He did not dance gleefully with men in hats, but did he Safety Dance gleefully to Men Without Hats?
Oh thank god you posted this, I was plannen on giftin this 5 gallon bucket filled with scrum and my hands are plumb sore.
My wife will appreciate this... for now.