Chef James getting fancy background because the money is rolling in. Well deserved and really quick, too! Kudos, Chef James! ;) And I have no idea for a recipe; that's your part. :)
My best guess about Alvin saying the seafood stock 'smells like chicken noodle soup' is that since he's been dealing with shrimp all throughout the shooting day, he's probably a bit noseblind/acclimated to the shrimp smell, so he's probably primarily picking up on the smell of the aromatics that've only just been woken up by the heat. Basically I think he's probably an unreliable witness to the smell right now.
I'll join the rest of the comment section and suggest to reacting to "Uncle Roger Review ONE PIECE Japanese Curry" where the Straw Hat Pirate Sanji teaches a young navy cook the essence of cooking.
There is an anime you might actually like because it’s about cooking called Food Wars, it’s extremely over the top but the food they come up with is insane and it’s actually been recreated in real life.
I always thought that the dish sanji made to Gin was fried rice and not risotto. There is actually a one piece cookbook and in there the recipe shows seafood fried rice. Its also evident on how Gin eats the dish and how he the individual rice grains stuck to his face and all.
yeah, it's actually weird that he says it's risotto, and that the rice 'looked pale' compared to a fried rice, but yangzhou fried rice is pale as well, not all fried rice have deep colors
@@diegoperezsommariva2509 actually both yes and no, in the MANGA it was Corned Beef Fried Rice and the recent live action adaptation which follows the manga showed that. But in the anime it was changed to seafood fried rice or risotto, and so, many cookbooks based on the Anime only ever put the Seafood rice for sanji instead of the corned beef rice from the manga.
@@Juggernogger64 I wanted to point out that the dish was fried rice and not risotto more than de ingredients. It looks like fried rice, took a few minutes to make like fried rice does and the separate grains seem to jump off as Gin eats it. Also the dish looks like a rice "hill", and that could happen only with fried rice really, cause a risotto being wet would tend to fall at an even level.
I've always enjoyed Babish, his/their videos are good entertainment and informative. It's also nice that they're not afraid to show their mistakes resulting in a down to earth feeling.
It's not always guaranteed, but it's nice when you find a reviewed video that mostly hits the mark. Many of the 'review' videos are out to trash the reviewed video. I've noticed that's not the case with you. Much appreciated. I always look forward to your videos.
new set looks amazing! great work. you will be a really big yt cook sooner than later… i am glad i was with you all the time. you are so nice and charismatic and you know what you are talking about! all the best! :)
My onion cutting tricks because I am super sensitive are to chill the onion, add vinegar to the cutting board (if it won't ruin the recipe), use a sharp knife, and finally I chew gum. Don't know why gum works but it does.
Gotta love seeing this channel grow and improve! Ive been a fan for a while and its so awesome seeing the production quality and everything else improve over time, keep going James ur videos are amazing
Much appreciated! I really happy to hear that you notice, my editor has made the videos a lot better and has also helped a lot with the lighting as I don't know much about filming
1:52 say that to ALL the restaurants that did NOT remove that, ... and seemingly the society that was annoyed at me for even caring that it needs to be removed .... they are all like "bro, thats just plant matter, whats the fuss about. dont u eat salat or spinage?"
I sure do eat salad and spinach but not after someone else already ate it! It’s like the people who don’t wash mushrooms, they just brush them off. Mushrooms grow in poop for Pete’s sake, wash them. I start to wonder if they ever wash their hands 🤢
I dont think there is anything wrong with Kitchen background, it also adds "something" to the video. It depends what you want your video to convey. I personally like the "low effort" Shorts where the person talks from kitchen or has it on background. Gives it the authencity. Tought it could be also fake authencity, but its what it is.
Also babish Camera placement is horror production, It definitly isnt as easy as it comes off. Recommend his kitchen/house tour, its interesting to see what the "kitchen" looks like.
I've recently come across your channel thanks to my brother introducing me to it through the Uncle Roger reacts. I must say, your knowledge of cooking and calm demeanor is really good.
There is an entire subgenre of Asian media where food of some level is involved. More recent stuff frequently combines it with the isekai (transported to another world) trope since that is popular right now. I'm not even sure how the algorithm pointed me your way but I'm glad it did :)
5:00 reminds me an experience in Madrid. A friend of mine from Galicia and I went were searching for a restaurant to eat and drink. We went into a place without knowing a restaurant turned out be a place only(or almost every dish?) served squid dishes as far as I could tell... I don't remember which restaurant it was. The dishes were delicious. However, I never had a day ate so many squid dishes in one night. The very first and last time. It is a great memory though. Thank you so much as always. I enjoy your videos in a calm and chilling manner. Also the background looks great
I love watching your videos, Chef James. I always look forward to your perspective as a chef and for being so informative about certain ingredients. Luckily, I was eating when I was watching this video. Looks declious!
Funny story. That calamari/onion ring story actually happened to me too. My Uncle bought them but didn't tell me what it was because he didn't want me to just reject it without trying it. Unfortunately, he didn't know I was allergic to sea food. Sooooo. BUT I'm still alive so I guess that's a happy ending. Off topic, but have you tried Uncle Roger's Spicy Creamy Crab Ramen (or whatever it's called)?
I keep watching your new videos. As a Chef of 20+ years I really need to go on a rabbit hole into your cooking videos. The fingernails are always so interesting.
I heard that, with octopus, the rule is 3 minutes or 3 hours. I sometimes make Olney's octopus braised with leeks and red wine. I think his instructions are a little too fussy but it's a great dish (especially in winter) Octopus is tasty!
I use mild cheddar on fresh water sometimes. It depends on how I am cooking it. Mild or young cheddar because I don't want to overpower the flavour of the fish. Mozzarella may also work. Have not tried it, but it would brown up nicely if you are baking the fish.
Question 10:09 can’t i add starch (potato, corn..etc) and melt it in the ladle full of stock? Of course i’ll only add the natural sprinkle that falls off a pinch Because starch is hard to pinch
I really like your reactions to good cooking videos, you’re entertaining and educational while also respecting others approaches how they cook their food ✨
@3:50 You can bash the octopus with a meat tenderizer before cooking, or you can smash it many times against a hard surface like a rock (I've seen this on vacation in Croatia and Greece). It will be tender even if it is cooked or grilled for so long, that it starts to get dry.
I saw a bowl in the kitchen onetime and I thoguht it was the nougat-nut filling and I tasted it. It wasn't nougat, it was grinded raw spleen for the soup garnish called "Milzschnitte" xD
I once found a brand of octopus that remained tender, no matter HOW much it was cooked. I think it was from Spain. Would you know if the Pacific North West's giant octopus is safely edible? I was just wondering, in case I ever catch one.
yes I believe they are but it's funny too as the NW is also a big exporter of geoducks and sea-cucumbers and they are not common to see on the menu in the NW haha 😂
@@ChefJamesMakinson Ohhhh, you can find PLENTY of geoducks and sea cucumbers on menus in the Vancouver area, bro! (Pssst! It's because of all the Asian people here! hahaha) Funny thing though (unless I misunderstood something): it would seem that Japanese and Korean people are MUCH more fond of octopus, than the Chinese are. Can't fathom why. On the flip side, Chinese people eat jellyfish, and you almost never will see a Japanese person do that, unless he/she is specifically in a Chinese restaurant and aiming for that experience. I know that if I just cooked up as jellyfish and presented it to my family in Japan, they'd just look at me like, "What's WRONG with you, man??" hahahaha
4:30 Funnily enough, I had the exact opposite thing happen to me in Spain. I was staying with my girlfriend at the time at a very nice hotel in Ibiza. The food was amazing, great selection, great quality, every day something new. And one of the days I see a large tray of fried calamari rings there at dinner. And I love those! I grab a whole bunch of those, as does my gf (independently of me). We sit down, I cut into one of the rings, and it's bloody onion! And I am really not a fan of onion rings. I was so disappointed...
Babish has always been great. He even named himself after one of the characters in The West Wing - one of my favourite tv shows. He expanded his personal channel into "The Babish Culinary Universe" as a bit of a joke reference to the MCU, initially to offer work to Sohla El Wahly in the fallout of the Bon Appetit scandal. Sohla has moved on to bigger and better things, because, of course she would, and the BCU has largely become just Babish and Alvin but I still respect the principle. It was a classy move.
As the text during the vid said this is Alvin Zhou. Check out his 100/150/200 hour recipes for lasagna, fudgy brownies, ramen etc. As I can't link to his channel, just search for his name in YT. I really liked the quirky style of his earlier vids before he "jumped the shark" to Babbich
at 6:28, that's odd. More often I see octopus being cooked in a pressure cooker. Not sure if that's the right method though. at 8:50, for the onions, I've learned a new trick this year. Some people put water in their eyes before cutting the onion.
I saw somewhere that you can remove the string out of shrimp by wiggling the middle fin off the tail and pulling the tube out. That might have been crayfish but the anatomy is pretty simular so migh work for prawns to.
Excellent breakdown, i love the subtle hints you add to improve the recipe! great!! Hilarious with the allergy / sinus issue with cutting onions. Definitely true!
has anyone every told you that you're a really good storyteller? I could listen to your stories for hours! and I like the background, I think it perfectly frames you, and matches your personality (:
Fish loves cheese, you just have to use the cheese that compliments the fish. Try salmon with a smoked gouda cheese sauce, it is divine (add capers, it is dang near ambrosia)! Mac and cheese made with sharp cheddar and tuna is out of this world, but don't forget the breadcrumbs! I have more, but will refrain from that enthusiasm. My point, cheese, when paired appropriate to the fish, makes an awesome dish. Great video, Chef James!
Hmmm... Chef James, Galicia, Pulpos... Pulpos a la gallega Makinson style coming soon? My oh my I hope so!!!! The background is nice, whatever you choose it´s okay, I follow for the quality of the content, your advice is priceless! The only advice working for me for not crying with onions is a tip from a Brazilian youtuber, just get good and cut them faster, they´ll sting anyway so just go faster!
There are quite a few animes out there about food. One of my favourite is "Today's Menu for the Emiya Family". It is just a cozy anime from the Fate verse that is mostly doing Japanese home cooked meal. I think it might be worth a look.
In Sweden there is a type of soft cheese, that you can spread on your sandwich, that often comes in a tube. They come in all kinds of flavours. The most popular ones is flavoured with shrimp. Saw some Americans trying the bacon and the shrimp ones. They liked the shrimp one much more than the bacon one.
Heu James if you every wanted to make any of Sanii's recipies from OP let me give you a hint. They published a small cook book a few years back with several of Sanji's recipes. That might help you out. It also has cliff notes about like what episode it eas from as well as quotes from the show jf it would be helpful
@@ChefJamesMakinson there is some interesting recipes in it for stuff like spaghetti deserts and even a few drinks. Some of which might be slightly alcoholic.
I like anime when i was a kid, but i really like to making Naruto's favorite foods, Tonkotsu Miso Ramen from Guga Foods🍜. Uncle Roger has already reviewed it.
I can't recommend Alvin's videos on his own channel enough (mostly "long-term" recipes, like "100-hour lasagna"). And yes, this is not Babish, just Babish's channel.
The easiest way to prevent onions from making you cry is to simply turn a fan on. People keep focusing on the wrong problem, the chemicals released from the onions go into the air. So move the air. I've literally stopped crying when cutting onions by turning my kitchen's microwave fan on to get good air circulation. That's all it takes y'all. All these weird "hacks" about onions, none of them actually work, no matter what you do, the chemicals the onion releases will go into the air. So just...move the air, keep it moving. If your kitchen is a huge open concept one, it might be hard to do this, my kitchen is somewhat small so the little fan in my microwave circulates the air well.
Honestly the best method for preventing eye burn when cutting onions is light A torch. Lol. A few butane lighters or a big candle. Fire. Burns off the molecules that causes the burn.
Babish based this dish off of one that appears in One Piece, but an official recipe has been released in a cookbook. It’s called “Fried Rice for Gin” and uses corned beef instead of seafood. There are different reviews of the official recipe and cookbook on UA-cam, so it’s interesting to see how he interpreted the dish and to hear your opinions on it. I’ve always wondered how chefs would critique these geeky recipes. Great video, and congrats on 300k subscribers!
One suggestion from someone who cooks at home. If you want risotto in summer go to a restaurant. You must be in the kitchen to throw the broth when you cook it. It can be a nightmare. Let the pro suffer for you. I made this mistake one time, believe me.
It's neat that you lived in the NW. I lived near Bremerton for several years until just about a month ago when I move to the SE United States. I have a difficult time appreciating seafood but still enjoyed the video. I like the attempts at adding some color and new character to the background!
Alvin serves to Sanji. Sanji: "No! Do it again marimo." Alvin serves to Chef James: "Pretty good......but can improve my good sir." Alvin serves to Luffy: "NOMNOMNOM! Now WHERE's the MEAT!??"
About chopping onions: just wet the knife, the chemical is an eye irritant and has hypersolubility, it can also help to wet the onion itself, but in this case you will need to wait a little before cooking for it to dry, in addition to this, use cold water, I hope Google translator got it right: English not my native language
Alvin Leung from Masterchef Canada put cooking octopus perfectly: "if you undercook it its tough and chewy, if you overcook it its dry and chewy." editing just to add something else because i can... James, watch adam ragusea's video on risotto myths. its a fairly recent video. trust me, youll like it.
Jellyfish have tentacles, octopie and squid have arms. You can wash rice, just don't add salt to your water there by having plenty starch. Most risotto rice has been washed at the packaging factory
Hey, chef James! I didn’t know you were a Seattleite! I was born and raised there, though I’ve been transplanted. Just wanted to say that I like to add shrimp to my Mac and cheese, and I really like it. Cheers!
oh dude i think you would love to checkout Sanjis Cookbook its a cookbook made my Sanji himself in which has recipes from the manga made to be tasted in real life id think youll enjoy the cookbook itself, it also has throwbacks to what panels featured the food or recipe in theres many videos in which goes over the cookbook as well and their outcomes seem tasty and nourishing hopefully u see this comment, id love for you to check out the cookbook!
I've had people tell me I was wrong for getting a slice of cheese on a fish sandwich, but those same people also ate open face tuna melts, but for whatever reason didn't understand that was adding cheese to fish. People just follow silly rules and never consider why those rules exists. I will never understand or accept these arbitrary rules of what is the right and wrong way to enjoy my food. At this point when I hear people and complain that the only right way to drink coffee is black and the only right way to have a steak is rare, it just comes across as insecure to me. We should just let people eat and drink their food the way they like it.
Interesting comments about octapus and calamari rings In Australia you can usually tell onion rings ( not as popular here) apart from calamari rings . Calamari rings are crumbed rather then battered and I have never had an over fried rubbery one. As for Octapus being overcooked and going rubbery, is it true that if you continue to cook it, it will become tender again? True about the allergies and onion cutting - just noticed it recently , no tears. What do you think about the no stir method of making risotto? I always use this method. If the risotto doe not turn out risotto, it just becomes good congee - still edible
Ay yo, the guy recommending food wars anime series is actually a very great idea. I can agree the fanservice is "sorry children". But I see a lot of fun things we can talk about it. Like in the stagiare arc, competition arc, exam arc, studying arc, opening food booth/stands arc. I would love seeing Chef James looking into the series. 😊😊😊
Maybe another thing to mention would be to not cook the parm. Only add it just before the rice is perfectly cooked, otherwise a lot of the aroma will vanish.
i don't watch animes either with the exception of ghibli studio, they just make wonderful movies! highly recommend grave of the fireflies (the only movie that made me shed a tear ever), princess mononoke, spirited away, my neighbor totoro, howl's moving castle, nausicaae of the valley of the winds, or castle in the sky (porco rosso, ponyo and kiki's delivery service are great too!).
I would love to see you making Sanjis Seafood Risotto. I can also see that you would enjoy One Piece just because of the food that is shown, especially made from Sanji. Aside from a few characterisics he has while cooking, you´d problaby enjoy the way he cooks
I've always found that the best remedy for eye watering while cutting onions is to chew gum. I'm not exactly sure why it works but it sure seems to help.
i had a 'food of the sea' in milan which was a seafood risotto or paella and it was cheesy. can you do authentic ravioli from genoa? pine nut pesto and parmigiano
I often do a mushroom risotto... Will def try a shrimp one next time. May have to use veg stock, as the shrimp ive got are peeled already but some fish sauce should give it some punch.
Let me know what recipes from one piece you want to see next!
Would Love to see @ChefJamesMakinson To Make an anime Inspired Food From One-piece Or FoodWars Shokugeki no sama.
Or Something from Yakitate Japan it's an anime where he is aspiring Baker to be the Top Baker!
Sanjis curry
You asked what we think of the background, I like it.. it does look nice.
Chef James getting fancy background because the money is rolling in.
Well deserved and really quick, too! Kudos, Chef James! ;) And I have no idea for a recipe; that's your part. :)
My best guess about Alvin saying the seafood stock 'smells like chicken noodle soup' is that since he's been dealing with shrimp all throughout the shooting day, he's probably a bit noseblind/acclimated to the shrimp smell, so he's probably primarily picking up on the smell of the aromatics that've only just been woken up by the heat.
Basically I think he's probably an unreliable witness to the smell right now.
I'll join the rest of the comment section and suggest to reacting to "Uncle Roger Review ONE PIECE Japanese Curry" where the Straw Hat Pirate Sanji teaches a young navy cook the essence of cooking.
I will if I can!
Please do it's a great video!
Didn't Uncle Roger had copyright issues with that video?
@@gabrieldias3479 it has been resolved and back up already
@@SuperSky9 yes please 🙏
There is an anime you might actually like because it’s about cooking called Food Wars, it’s extremely over the top but the food they come up with is insane and it’s actually been recreated in real life.
I may take a look!
@@ChefJamesMakinson prepare yourself, the fan service is insane lmao
@@ChefJamesMakinson there are people that made foodwars recipes while it doesnt look as good in real life im pretty sure its tasty
@@ChefJamesMakinsonSpoilers:
In the anime when something taste so good
People go naked(not completely)
ua-cam.com/video/il0VeFfKg7w/v-deo.htmlsi=44gJwstezZ6QRMbK uncle roger has already done a food wars reaction
I always thought that the dish sanji made to Gin was fried rice and not risotto. There is actually a one piece cookbook and in there the recipe shows seafood fried rice. Its also evident on how Gin eats the dish and how he the individual rice grains stuck to his face and all.
yeah, it's actually weird that he says it's risotto, and that the rice 'looked pale' compared to a fried rice, but yangzhou fried rice is pale as well, not all fried rice have deep colors
@@diegoperezsommariva2509 actually both yes and no, in the MANGA it was Corned Beef Fried Rice and the recent live action adaptation which follows the manga showed that. But in the anime it was changed to seafood fried rice or risotto, and so, many cookbooks based on the Anime only ever put the Seafood rice for sanji instead of the corned beef rice from the manga.
@@Juggernogger64 I wanted to point out that the dish was fried rice and not risotto more than de ingredients. It looks like fried rice, took a few minutes to make like fried rice does and the separate grains seem to jump off as Gin eats it. Also the dish looks like a rice "hill", and that could happen only with fried rice really, cause a risotto being wet would tend to fall at an even level.
This is Alvin Zhou previously a BuzzFeed/Tasty producer not Andrew Rea aka Babish.
I am have become your first subscriber!
🏆 🥇
He is aware, said as much in the video
I was given a tip to chop onions under water to prevent the stuff from stinging in my eyes.
The problem is that I can't hold my breath that long.
Deep dish, filled with water. Submerge hands, knife and onion only. Really... SMH.
😂😂😂 that's a good one
I've always enjoyed Babish, his/their videos are good entertainment and informative. It's also nice that they're not afraid to show their mistakes resulting in a down to earth feeling.
In Thailand, we used to the fried calamari and first time I had Onion ring it was unexpected too
Good to know haha
The one piece is all the food we ate along the way
The one piece is a scam and the creators of the anime are just dragging it along to keep getting paid but they don't know how to wrap up the series.
@@dylnfstr Wow, somebody's a bitter little crabapple, aren't we?
It's not always guaranteed, but it's nice when you find a reviewed video that mostly hits the mark. Many of the 'review' videos are out to trash the reviewed video. I've noticed that's not the case with you. Much appreciated. I always look forward to your videos.
Glad it was helpful! I try my best but not all videos are easy to review, like with jack
@@ChefJamesMakinson Well, yes, there are always exceptions. Jack's are ....special.
new set looks amazing! great work. you will be a really big yt cook sooner than later… i am glad i was with you all the time. you are so nice and charismatic and you know what you are talking about!
all the best! :)
Thank you!
My onion cutting tricks because I am super sensitive are to chill the onion, add vinegar to the cutting board (if it won't ruin the recipe), use a sharp knife, and finally I chew gum. Don't know why gum works but it does.
Gotta love seeing this channel grow and improve! Ive been a fan for a while and its so awesome seeing the production quality and everything else improve over time, keep going James ur videos are amazing
Much appreciated! I really happy to hear that you notice, my editor has made the videos a lot better and has also helped a lot with the lighting as I don't know much about filming
1:52 say that to ALL the restaurants that did NOT remove that, ... and seemingly the society that was annoyed at me for even caring that it needs to be removed .... they are all like "bro, thats just plant matter, whats the fuss about. dont u eat salat or spinage?"
I sure do eat salad and spinach but not after someone else already ate it! It’s like the people who don’t wash mushrooms, they just brush them off. Mushrooms grow in poop for Pete’s sake, wash them. I start to wonder if they ever wash their hands 🤢
That onion trick is great! You always have the best tips/tricks!
I dont think there is anything wrong with Kitchen background, it also adds "something" to the video. It depends what you want your video to convey.
I personally like the "low effort" Shorts where the person talks from kitchen or has it on background. Gives it the authencity. Tought it could be also fake authencity, but its what it is.
Also babish Camera placement is horror production, It definitly isnt as easy as it comes off. Recommend his kitchen/house tour, its interesting to see what the "kitchen" looks like.
You're way of speaking is so wonderful... It's simply calming listening to you... The background looks good ❤
😊 thank you
@@ChefJamesMakinson I feel that way listening to Jacques Pepin. So warm and soothing. Him and Bob Ross.
I've recently come across your channel thanks to my brother introducing me to it through the Uncle Roger reacts. I must say, your knowledge of cooking and calm demeanor is really good.
Thank you so much!
There is an entire subgenre of Asian media where food of some level is involved. More recent stuff frequently combines it with the isekai (transported to another world) trope since that is popular right now.
I'm not even sure how the algorithm pointed me your way but I'm glad it did :)
I love the new Background James, Clean simple and nice on the eyes! Great review. Thanks!
Awesome, thank you!
5:00 reminds me an experience in Madrid. A friend of mine from Galicia and I went were searching for a restaurant to eat and drink. We went into a place without knowing a restaurant turned out be a place only(or almost every dish?) served squid dishes as far as I could tell... I don't remember which restaurant it was. The dishes were delicious. However, I never had a day ate so many squid dishes in one night. The very first and last time. It is a great memory though. Thank you so much as always. I enjoy your videos in a calm and chilling manner. Also the background looks great
I love watching your videos, Chef James. I always look forward to your perspective as a chef and for being so informative about certain ingredients. Luckily, I was eating when I was watching this video. Looks declious!
Thanks so much!
Funny story. That calamari/onion ring story actually happened to me too. My Uncle bought them but didn't tell me what it was because he didn't want me to just reject it without trying it. Unfortunately, he didn't know I was allergic to sea food. Sooooo. BUT I'm still alive so I guess that's a happy ending.
Off topic, but have you tried Uncle Roger's Spicy Creamy Crab Ramen (or whatever it's called)?
Thank you! No as they don't ship to the EU yet
@@ChefJamesMakinson That's an episode waiting to happen. But tread carefully if you ever want to get together for a collaboration.
I keep watching your new videos. As a Chef of 20+ years I really need to go on a rabbit hole into your cooking videos. The fingernails are always so interesting.
Thank you! haha let me know what you think
I heard that, with octopus, the rule is 3 minutes or 3 hours.
I sometimes make Olney's octopus braised with leeks and red wine. I think his instructions are a little too fussy but it's a great dish (especially in winter)
Octopus is tasty!
Yes it can be when made right!
I use mild cheddar on fresh water sometimes. It depends on how I am cooking it. Mild or young cheddar because I don't want to overpower the flavour of the fish. Mozzarella may also work. Have not tried it, but it would brown up nicely if you are baking the fish.
Question 10:09 can’t i add starch (potato, corn..etc) and melt it in the ladle full of stock? Of course i’ll only add the natural sprinkle that falls off a pinch
Because starch is hard to pinch
I really like your reactions to good cooking videos, you’re entertaining and educational while also respecting others approaches how they cook their food ✨
Thank you so much!
Chef James, this was very informative and well done! Thank you!
Glad it was helpful!
That "Let's get started" in the beginning of the videos is always a non dramatic but excited tone at the same 💪😎
😉
@3:50 You can bash the octopus with a meat tenderizer before cooking, or you can smash it many times against a hard surface like a rock (I've seen this on vacation in Croatia and Greece). It will be tender even if it is cooked or grilled for so long, that it starts to get dry.
I saw a bowl in the kitchen onetime and I thoguht it was the nougat-nut filling and I tasted it.
It wasn't nougat, it was grinded raw spleen for the soup garnish called "Milzschnitte" xD
I once found a brand of octopus that remained tender, no matter HOW much it was cooked. I think it was from Spain.
Would you know if the Pacific North West's giant octopus is safely edible? I was just wondering, in case I ever catch one.
yes I believe they are but it's funny too as the NW is also a big exporter of geoducks and sea-cucumbers and they are not common to see on the menu in the NW haha 😂
@@ChefJamesMakinson Ohhhh, you can find PLENTY of geoducks and sea cucumbers on menus in the Vancouver area, bro! (Pssst! It's because of all the Asian people here! hahaha)
Funny thing though (unless I misunderstood something): it would seem that Japanese and Korean people are MUCH more fond of octopus, than the Chinese are. Can't fathom why. On the flip side, Chinese people eat jellyfish, and you almost never will see a Japanese person do that, unless he/she is specifically in a Chinese restaurant and aiming for that experience. I know that if I just cooked up as jellyfish and presented it to my family in Japan, they'd just look at me like, "What's WRONG with you, man??" hahahaha
Mac & cheese combined with fish [commonly tuna] with black pepper usually works good. {cheese and seafood}
I would love to see more of your cooking videos. I enjoy your channel!
more to come!
Great new background.
4:30 Funnily enough, I had the exact opposite thing happen to me in Spain. I was staying with my girlfriend at the time at a very nice hotel in Ibiza. The food was amazing, great selection, great quality, every day something new. And one of the days I see a large tray of fried calamari rings there at dinner. And I love those! I grab a whole bunch of those, as does my gf (independently of me). We sit down, I cut into one of the rings, and it's bloody onion! And I am really not a fan of onion rings. I was so disappointed...
🤣🤣🤣
I actually prefer your home kitchen background! It feels very cozy and homey, unlike other UA-camrs!
Good to know!
Babish has always been great. He even named himself after one of the characters in The West Wing - one of my favourite tv shows.
He expanded his personal channel into "The Babish Culinary Universe" as a bit of a joke reference to the MCU, initially to offer work to Sohla El Wahly in the fallout of the Bon Appetit scandal.
Sohla has moved on to bigger and better things, because, of course she would, and the BCU has largely become just Babish and Alvin but I still respect the principle. It was a classy move.
Sanji's signature attack in the anime is 'concasse'
Man's a cook through and through
As the text during the vid said this is Alvin Zhou. Check out his 100/150/200 hour recipes for lasagna, fudgy brownies, ramen etc. As I can't link to his channel, just search for his name in YT. I really liked the quirky style of his earlier vids before he "jumped the shark" to Babbich
I will He does a great job!
at 6:28, that's odd. More often I see octopus being cooked in a pressure cooker. Not sure if that's the right method though.
at 8:50, for the onions, I've learned a new trick this year. Some people put water in their eyes before cutting the onion.
I saw somewhere that you can remove the string out of shrimp by wiggling the middle fin off the tail and pulling the tube out. That might have been crayfish but the anatomy is pretty simular so migh work for prawns to.
some decapods can be delicate so you have to be careful
Excellent breakdown, i love the subtle hints you add to improve the recipe! great!! Hilarious with the allergy / sinus issue with cutting onions. Definitely true!
Glad it was helpful! and I try! :)
OMG SANJI MY BELOVED!!!!! ❤❤❤❤❤
🤣
You're literally my favorite cheff on youtube, i really want to be like you in the future
Thank you!
@@ChefJamesMakinson no problem man... You're one of the reasons I want to start cooking 😁😁
This isn’t actually Babish this is another person on Babish channel, this guy does anime food cooking, I forget his name…Alvin! His name is Alvin.
has anyone every told you that you're a really good storyteller? I could listen to your stories for hours! and I like the background, I think it perfectly frames you, and matches your personality (:
Wow, thank you! :)
@@ChefJamesMakinson of course 😇💜
Chef James, I have to say you seem like such a nice & humble man. I enjoy your channel VERY much. Keep up the great work. John.
Thank you so much!
Fish loves cheese, you just have to use the cheese that compliments the fish. Try salmon with a smoked gouda cheese sauce, it is divine (add capers, it is dang near ambrosia)! Mac and cheese made with sharp cheddar and tuna is out of this world, but don't forget the breadcrumbs! I have more, but will refrain from that enthusiasm. My point, cheese, when paired appropriate to the fish, makes an awesome dish. Great video, Chef James!
My dad got these goggles with a weed whacker, and I just use them when cutting onions. It’s not foolproof, but it’s better than nothing.
Gonna need an onion helmet if you want 'fool proof'.
A misting water bottle actually gets rid of onion fumes instantly if you don't mind getting the counter damp.
Hmmm... Chef James, Galicia, Pulpos... Pulpos a la gallega Makinson style coming soon? My oh my I hope so!!!!
The background is nice, whatever you choose it´s okay, I follow for the quality of the content, your advice is priceless!
The only advice working for me for not crying with onions is a tip from a Brazilian youtuber, just get good and cut them faster, they´ll sting anyway so just go faster!
haha maybe but I don't have the space to cook one
There are quite a few animes out there about food. One of my favourite is "Today's Menu for the Emiya Family". It is just a cozy anime from the Fate verse that is mostly doing Japanese home cooked meal. I think it might be worth a look.
Yay!! I've been working housekeeping/kitchen at a remote lodge and I am SO excited to watch your video later!!! :D
Alvin one of my fave YT'ers!
Thx for the onion tips. I'm crying all the time😭
Chef James getting fancy background because the money is rolling in.
Well deserved and really quick, too! Kudos, Chef James! ;)
Thank you!
In Sweden there is a type of soft cheese, that you can spread on your sandwich, that often comes in a tube.
They come in all kinds of flavours.
The most popular ones is flavoured with shrimp.
Saw some Americans trying the bacon and the shrimp ones.
They liked the shrimp one much more than the bacon one.
HELLO CHEF JAMES! Love your content ❤❤❤❤
Thanks so much!
Heu James if you every wanted to make any of Sanii's recipies from OP let me give you a hint. They published a small cook book a few years back with several of Sanji's recipes. That might help you out. It also has cliff notes about like what episode it eas from as well as quotes from the show jf it would be helpful
Thank you for letting me know! it may be interesting to see them!
@@ChefJamesMakinson there is some interesting recipes in it for stuff like spaghetti deserts and even a few drinks. Some of which might be slightly alcoholic.
I like anime when i was a kid, but i really like to making Naruto's favorite
foods, Tonkotsu Miso Ramen from Guga Foods🍜. Uncle Roger has already reviewed it.
I think he had copyright issues with that one
@@ChefJamesMakinson Good 2x!
I can't recommend Alvin's videos on his own channel enough (mostly "long-term" recipes, like "100-hour lasagna"). And yes, this is not Babish, just Babish's channel.
The easiest way to prevent onions from making you cry is to simply turn a fan on. People keep focusing on the wrong problem, the chemicals released from the onions go into the air. So move the air. I've literally stopped crying when cutting onions by turning my kitchen's microwave fan on to get good air circulation. That's all it takes y'all. All these weird "hacks" about onions, none of them actually work, no matter what you do, the chemicals the onion releases will go into the air. So just...move the air, keep it moving. If your kitchen is a huge open concept one, it might be hard to do this, my kitchen is somewhat small so the little fan in my microwave circulates the air well.
Another great video choice and helpful comments chef James!
Thanks, may All your Now be awesome! 😊
You are welcome
❤️❤️❤️ looks lovely. So much useful information- thank you so much.
You are so welcome!
Honestly the best method for preventing eye burn when cutting onions is light A torch. Lol. A few butane lighters or a big candle. Fire. Burns off the molecules that causes the burn.
Babish based this dish off of one that appears in One Piece, but an official recipe has been released in a cookbook. It’s called “Fried Rice for Gin” and uses corned beef instead of seafood. There are different reviews of the official recipe and cookbook on UA-cam, so it’s interesting to see how he interpreted the dish and to hear your opinions on it. I’ve always wondered how chefs would critique these geeky recipes. Great video, and congrats on 300k subscribers!
Thank you so much!!
Great reaction James. Thanks for reviewing Babish. Hopefully you'll do some of his other videos.
I will!
One suggestion from someone who cooks at home. If you want risotto in summer go to a restaurant. You must be in the kitchen to throw the broth when you cook it. It can be a nightmare. Let the pro suffer for you. I made this mistake one time, believe me.
Love the new background!
Thank you!
Forget One Piece, I want to see Chef James making Uncle Buck pancakes!!!
It's neat that you lived in the NW. I lived near Bremerton for several years until just about a month ago when I move to the SE United States. I have a difficult time appreciating seafood but still enjoyed the video. I like the attempts at adding some color and new character to the background!
I used to live in Friday Harbor, Kingston and Gig Harbor! :)
Alvin serves to Sanji. Sanji: "No! Do it again marimo."
Alvin serves to Chef James: "Pretty good......but can improve my good sir."
Alvin serves to Luffy: "NOMNOMNOM! Now WHERE's the MEAT!??"
One of the few exceptions I can think to the "seafood and cheese" rule is broiled clams, using primosale (which is basically a fresh sheep cheese)
About chopping onions: just wet the knife, the chemical is an eye irritant and has hypersolubility, it can also help to wet the onion itself, but in this case you will need to wait a little before cooking for it to dry, in addition to this, use cold water, I hope Google translator got it right: English not my native language
Alvin Leung from Masterchef Canada put cooking octopus perfectly:
"if you undercook it its tough and chewy, if you overcook it its dry and chewy."
editing just to add something else because i can... James, watch adam ragusea's video on risotto myths. its a fairly recent video. trust me, youll like it.
Jellyfish have tentacles, octopie and squid have arms. You can wash rice, just don't add salt to your water there by having plenty starch. Most risotto rice has been washed at the packaging factory
would love to see some "making food from shows/games/media"
I always use the shrimp shells and heads to make the stock for seafood gumbo. You can never have too much umami.
Oohh~ You're close to 300k! Amazing!
So close! 😉😱😱
Your background is very aesthetically pleasing by the way 😊
Thanks 😅
Hey, chef James! I didn’t know you were a Seattleite! I was born and raised there, though I’ve been transplanted. Just wanted to say that I like to add shrimp to my Mac and cheese, and I really like it. Cheers!
Hey! yes my father was the head chef for the Seattle Mariners for a few years as well! haha
@@ChefJamesMakinson cool!
oh dude i think you would love to checkout Sanjis Cookbook
its a cookbook made my Sanji himself in which has recipes from the manga made to be tasted in real life
id think youll enjoy the cookbook itself, it also has throwbacks to what panels featured the food or recipe in
theres many videos in which goes over the cookbook as well and their outcomes seem tasty and nourishing
hopefully u see this comment, id love for you to check out the cookbook!
I've had people tell me I was wrong for getting a slice of cheese on a fish sandwich, but those same people also ate open face tuna melts, but for whatever reason didn't understand that was adding cheese to fish. People just follow silly rules and never consider why those rules exists.
I will never understand or accept these arbitrary rules of what is the right and wrong way to enjoy my food. At this point when I hear people and complain that the only right way to drink coffee is black and the only right way to have a steak is rare, it just comes across as insecure to me. We should just let people eat and drink their food the way they like it.
Interesting comments about octapus and calamari rings
In Australia you can usually tell onion rings ( not as popular here) apart from calamari rings . Calamari rings are crumbed rather then battered and I have never had an over fried rubbery one. As for Octapus being overcooked and going rubbery, is it true that if you continue to cook it, it will become tender again?
True about the allergies and onion cutting - just noticed it recently , no tears.
What do you think about the no stir method of making risotto? I always use this method. If the risotto doe not turn out risotto, it just becomes good congee - still edible
Interesting about the rings. There is a window in which you need to cook it. Also you need to stir or you won't incorporate the starch
You are welcome! Subscriber since your first Uncle Roger review! Thank you for your great content!
Thank you!
Put a magnetic knife block or somethin similar in the bottom left next to the candles. You need something there to balance the frame.
Ay yo, the guy recommending food wars anime series is actually a very great idea. I can agree the fanservice is "sorry children". But I see a lot of fun things we can talk about it. Like in the stagiare arc, competition arc, exam arc, studying arc, opening food booth/stands arc. I would love seeing Chef James looking into the series. 😊😊😊
cut the onion near the hood of the stove. Also cutting near a flame can also stop the crying as the flames will make the fumes go up.
Awesome video. Loved all of the added points. Seems like you’ve made a risotto or two in your day. 😊
Thanks so much! 😊
Love the risotto tricks. I find risotto is pretty hard to time with other dishes. The parcooking method seems pretty useful.
It is easier than people think it just talks time
Maybe another thing to mention would be to not cook the parm. Only add it just before the rice is perfectly cooked, otherwise a lot of the aroma will vanish.
i don't watch animes either with the exception of ghibli studio, they just make wonderful movies! highly recommend grave of the fireflies (the only movie that made me shed a tear ever), princess mononoke, spirited away, my neighbor totoro, howl's moving castle, nausicaae of the valley of the winds, or castle in the sky (porco rosso, ponyo and kiki's delivery service are great too!).
I would love to see you making Sanjis Seafood Risotto. I can also see that you would enjoy One Piece just because of the food that is shown, especially made from Sanji. Aside from a few characterisics he has while cooking, you´d problaby enjoy the way he cooks
4:54 did something similar but they're were overcooked
I've always found that the best remedy for eye watering while cutting onions is to chew gum. I'm not exactly sure why it works but it sure seems to help.
i had a 'food of the sea' in milan which was a seafood risotto or paella and it was cheesy. can you do authentic ravioli from genoa? pine nut pesto and parmigiano
Babish use to do a lot of television foods. Dunno about recently though. It was a lot of fun watching them during the rona.
Background is solid Chef.
Thank you!
I often do a mushroom risotto... Will def try a shrimp one next time. May have to use veg stock, as the shrimp ive got are peeled already but some fish sauce should give it some punch.
Almost 300k not so long and you might hit the million 😊
I hope so!! :)