UA-cam was founded in 2005 and finally nearly 20 years later the best UA-camr ever has finally been revealed. great video. ps even bad fried calamari is a 6/10 unless of course its served with cold tomato paste then its a 10/10
Culinary Student here! I gotta say you got a great culinary mindset on how you cook your goods :) prepping in advance? doing a checklist? Often people overlook the basic and would look for the flashy IG style video but you sir can call yourself a cooking channel with pride. Keep it up man I love your honest opinion about food and the easy recipe to follow for those would come to your channel and learn. Cant wait for you to blow up and hopefully see more amazing content from you
Thank you for that! Greatly appreciated! Culinary school and cooking professionally was a long long time ago for me but I guess some things never leave ya :) Best of luck in school! thanks for watching!
The breading sounds nice, though. I like to play with that. My best one so far comes from chef John (Food Wishes): 75g all purpose flour, 35g corn starch and 2 tbsp of potato powder, usually used for dumplings. Top brand will be Pfanni, here in Germany. In the US it's Panni. (Pan in the english word for Pfanne in german.) From his recipe for crispy onion rings. John Mitzewitch does not use spices in his breading. At "The Cow" in Edmond, Oklahoma, US of A, they do. And their onion rings are a-frikkin'-mazing! Their recipe is a secret, though. Let's start experimenting! I'll try curry in my breading for making deep-fried cauliflower, today. I will at least blanche the cauliflower, beforehand. Your explanation of steps along the way is great! Keep up the good work! Greetings from the far north of Germany!
How did the Cauliflower turn out? Yeah, this breading had me excited actually and when it was on the calamari I had some high hopes. The dissapointment really came from the lack of Tingling from the Peppercorns. Which could have been on the quality of peppercorns too.. but also that they shouldn't be pulsed into dust as well. If I was to do this exact breading on something else, it would probably be fish.. it reminds me alot of "Andy's Breading" from my hometown St. Louis. Chef John is great btw! If I need a solid recipe for something, food wishes is the place to go. The breading you describe from him is actually alot like the one I used in my first video on this channel for chicken wings from Woks of Life. And those were some of the best chicken wings I've made! Thanks for watching and the comment! :)
There is so much great teaching in these videos. Really appreciated the tips for cutting through chiles and breaking down the squid. Keep it up!
Thanks man! Glad you are enjoying them :)
UA-cam was founded in 2005 and finally nearly 20 years later the best UA-camr ever has finally been revealed. great video. ps even bad fried calamari is a 6/10 unless of course its served with cold tomato paste then its a 10/10
Lmao bro, thanks for the hype. And thanks for the jolt to the brain just now. I forgot all about that 10/10 cold tomato sauce Chicago calamari:))))
Culinary Student here! I gotta say you got a great culinary mindset on how you cook your goods :) prepping in advance? doing a checklist? Often people overlook the basic and would look for the flashy IG style video but you sir can call yourself a cooking channel with pride. Keep it up man I love your honest opinion about food and the easy recipe to follow for those would come to your channel and learn. Cant wait for you to blow up and hopefully see more amazing content from you
Thank you for that! Greatly appreciated! Culinary school and cooking professionally was a long long time ago for me but I guess some things never leave ya :) Best of luck in school! thanks for watching!
The breading sounds nice, though. I like to play with that. My best one so far comes from chef John (Food Wishes): 75g all purpose flour, 35g corn starch and 2 tbsp of potato powder, usually used for dumplings. Top brand will be Pfanni, here in Germany. In the US it's Panni. (Pan in the english word for Pfanne in german.) From his recipe for crispy onion rings. John Mitzewitch does not use spices in his breading. At "The Cow" in Edmond, Oklahoma, US of A, they do. And their onion rings are a-frikkin'-mazing! Their recipe is a secret, though.
Let's start experimenting! I'll try curry in my breading for making deep-fried cauliflower, today. I will at least blanche the cauliflower, beforehand.
Your explanation of steps along the way is great! Keep up the good work!
Greetings from the far north of Germany!
How did the Cauliflower turn out? Yeah, this breading had me excited actually and when it was on the calamari I had some high hopes. The dissapointment really came from the lack of Tingling from the Peppercorns. Which could have been on the quality of peppercorns too.. but also that they shouldn't be pulsed into dust as well. If I was to do this exact breading on something else, it would probably be fish.. it reminds me alot of "Andy's Breading" from my hometown St. Louis. Chef John is great btw! If I need a solid recipe for something, food wishes is the place to go. The breading you describe from him is actually alot like the one I used in my first video on this channel for chicken wings from Woks of Life. And those were some of the best chicken wings I've made! Thanks for watching and the comment! :)
The first fry one's always like that thou 😂
Haha it feels that way :) thanks for watching!
lol squidward not squidworth
@@Skarred haha yeah :) I did write it correctly in the subtitles though! Thanks for the comment and watching!
Poor squidworth family 😉
Sometimes, you just gotta eat em! Thanks for watching!
You are a greate honest guy. oneday you will be a grat cook.🦾🦾💖💖
Thank you very much! I'm glad you enjoyed the video!