In regards to the Bubble pillow potato recipe, I would try it again with glutinous rice flour and russet potatoes and see how it is. I'm not sure if it would be crispier this way but it could be worth a shot. Nothing but love and respect for the OG creator of this recipe.
I’ve seen a version of this recipe on Instagram, and they did not use glutinous rice flour they used plain AP flour and corn starch and then rolled them out smaller and thinner; they came out super crispy. Could that be it?
Bro you went from 80k subscribers, when I first watched you in your OG kitchen... to about a year later over a Million! Now on the 3rd kitchen 😋 professional 👌! You, as I've said before, at 80k, are one of the top 3 chefs on YT.... Congrats 👏 buddy!
Right back at ya! Gonna make both recipes, but go with russets for the second one. Your shock, perhaps satisfaction, as you watched the evil fridge slowly going past the tipping point. Priceless. How do you like that ricer your using? I have one recommended by ATK that I'm disappointed with. Very flimsy. You haven't steered me wrong so far. Love the Lamson fish turner, and baught Lamsons kitchen shears. Excellent. To you all the best, from the Pacific Northwest. P.S. I wouldn't click on that Lucifer link if you paid me.
If I may suggest. The problem with the second recipe was the tapioca starch. To get that consistency you cannot substitute tapioca starch with corn starch. The same thing happens when I try to make foo yung hai with corn starch instead of tapioca. You might wanna try again and if you get better results make a follow up video 😁🙏🏼.
If I may also expand on this topic the difference in potato could also realistically alter the recipe at a fundamental level. Different potatoes have different overall starch content, moisture content, etc. Would definitely start by using the proper potato, and then expand into various starch changes personally.
If you listen carefully one can faintly hear the agonized screams of each finished potato wailing and begging for Rosemary Salt!! IYK, YK. The layered pressed first one is a show stopper at a dinner party or holiday meal. Also easy to make ahead and I have good success eschewing the hassle of deep friying and instead shallow pan frying on each side in about 1/2" of peanut or avocado oil. Great video! Poor fridge . . .
@@thatdudecancook I tried the first recipe a while ago, but it went horribly wrong… 😵💫 Seeing your method has inspired me to try it again! (Quick question- do you think extra virgin olive oil would make a passable substitute for the butter/fat?) Thank you so much for all your videos, mate! ❤️
Thank you for using the guard on your mandolin, I always cringe away when I see people using them without, I've watched too many cooking competition shows and seen people peel their hands using those things. I've had one for years but it doesn't have a guard so I've always been too afraid to use it lol
That was a great example of the highs and lows of doing a tic tok recipe. 👏 ! I always think that the fun is in the process. I enjoy a fail as much as a win (mostly). I tend to only make food for family that I've made before. There are very few online recipes that I don't "tweak" a little just for available ingredients and taste. When you find a perfect one it is a keeper! Thx!👍
Same. It was refreshing to see Sonny try a recipe new to him as well as us, and see him, a great chef, get a fail. I don't feel so bad now, as I have had way more fails than wins.
No idea about the second one but it is usually done with a pâte à choux with flour and leftover potatoes. They're called potato puffs because they puff up and they do get crispy.
Bro you went from 80k subscribers when I watched you in your OG kitchen... to about a year later over a Million! Now on the 3rd kitchen 😋 professional 👌! You, as I've said before, at 80k, are one of the top 3 chefs on YT.... Congrats 👏 buddy!
@@blackwivesmatter9040 Not Another Cooking Show, and Guga. Simply bc ThisDudeCanCook and the aforementioned say "you could do this, you could do that, could be better with this." Too many YT chefs state "BEST dish ever." When the best chefs in the world state they have yet to make the perfect dish.
There’s a channel on UA-cam called Hausgemachte Rezepte that made a very similar one to your second recipe (but it’s better in my opinion). The video is called “when you have two potatoes and one egg. Potatoes made like this. Quick and easy recipe.” The recipe is absolutely phenomenal, I’ve made it well over a dozen times at this point. It’s also really good with a small chunk of cheese inside of it to make it “stuffed”. The main difference between her recipe and the one you tried was the binder.
So glad I found you! I GET it! Your passion! I used to be way overweight, well, not that much, just from pregnancies, not anymore, got that “something” that just makes me STOP. Ok, TMI. Thank you, you’ve helped. I think it’s called Leptin, a hormone that’s actually excreted, not from a gland, meaning endocrine, but it comes from the actual FAT on a person’s body! So weird. Anyway, love your passion and personality, you’ve GOT it! Appreciate you very much, Pneuma.
You’ve been one of my favorite cooking channels for a while now but the fact you have a ping pong table in your family room, WOW! One of my favorite hobbies besides cooking :)
2:20 dude I almost cried when I saw this. I immediately paused the video and went to try it. I cook A LOT of potato dishes. I just made 3 shepherds pies a couple days ago and I absolutely can't stand peeling potatoes because once half of it is peeled it's hard to grasp it without it slipping out of your hand and I literally look like one of those people from 90's infomercials where they're ineptly fumbling with mundane daily household items to sell a gimmicky product.
Amazing how what’s old is new again. First one is an old school pave, and first time I saw it was in a Charlie Trotter book. It’s also in Ad Hoc, the Keller book with the brownie recipe you made earlier. Only difference is the fat, butter instead of duck fat, and these are deep-fried instead of pan-fried.
You should use an “Effort to Satisfaction” ratio to rate the foods you make! Because of course something with high effort may not really be worth the time in the end and vice versa
1st recipe is Au Gratin from my days as a sous chef, and duck fat was a nice choice. Second recipe: can't 1st fry anything at 250, so raise that to 320 for 1:13. Nice job.
I was freaked out by the changing amount of kitchen roll on the left side of the counter. There's none! No, there's some! Wait, there's more, plus some tools!
I did learn something from this video, to follow the recipe. That dude that is supposed to be able to cook kept saying he was following the recipe exactly, all while changing the main ingredient in the recipe and then wondering why it didn’t work 😂
at a buffet, i personally sneak corndogs into the buffet so others can enjoy them. I hide 6 corndogs in my jacket pockets. it then, is a joy for me to see other patrons of the establishment eat my corndogs thinking they were part of the buff
I followed the original recipe, 300 grams of Russet Potato, 2 tablespoon of glutinous rice flour (sweet rice flour) and 4tsp of potato starch (in place of 1tbs of corn starch) salt and pepper- the potato pieces stayed together when fried. It is crispy even after the first fry but more crispy after the second fry
Wow! Sonny you are so meticulous! That’s what I love about you! I subbed just cuz there’s nobody like you! Everything you’ve ever made, I want to to just TRY it! And what’s up with you and that refrigerator? Funny as hell, crazy, loco! Can’t wait to see what you have in store....that chili sauce for ramen, nothing could be better! WAAAAAY too spicy for me, but would just KNOW it would be fabulous! Good for you! You’re awesome dude, cuz I KNOW you can cook! Love from CA, so ashamed to say that, hate it here! Just keep on keepin’ on, love your videos man! BTW, my user name is a Tool song, one of my favs, but, they’re all my favorites! I know there’s some good stuff comin’! 🥳💜🎶🤓.
The french bistro i work at serves these this is an actual dish basically confit potatoes which confit just means anything cooked in its own fat or other forms of fat its not just a tik tok trend
I do not think most of us have a refrigerator in the backyard that we fight with and it doesn't punch back!! 😂 Lol that's one of my favorite parts of your videos dude
If you had used russet potatoes as they have more starch than yukons, they wouldn't have fallen apart, and you wouldn't have to stick the starch from another vegetable into your potatoes to make it work
Yukon Golds are more of a Waxy Potato. While Russets are a very Starchy Potato. I think that could have been a factor as to why they broke apart so easily in the oil? Just a thought. I am by no means a professional like you, just an observation. Still love the channel and I learn something new every time I watch. Have a wonderful day/night (whenever you see this.)
Someone today said to me “Are you a psycho???” And my response was “I turned on thatdudecancook notifications” she clutched her purse and ran like hell… Oh yea I’ll be trying that layered potato recipe soon
Next best thing to duck fat would actually be goosefat, followed by schmaltz. Butter works too for potatoes, but makes things taste too heavy unless you've clarified it first.
I've been making The Pioneer Womans 'Chili Beans' (not a chili recipe), for years now. Always a hit. The only thing I do different is I add some really meaty hammocks, and when it's all done, take the meat off and add it back into the beans.
In regards to the Bubble pillow potato recipe, I would try it again with glutinous rice flour and russet potatoes and see how it is. I'm not sure if it would be crispier this way but it could be worth a shot. Nothing but love and respect for the OG creator of this recipe.
Maybe boil in water till they pop up, dry then fry?
I’ve seen a version of this recipe on Instagram, and they did not use glutinous rice flour they used plain AP flour and corn starch and then rolled them out smaller and thinner; they came out super crispy. Could that be it?
Russet should work better as they are starchier so more clumpage im thinking
Bro you went from 80k subscribers, when I first watched you in your OG kitchen... to about a year later over a Million! Now on the 3rd kitchen 😋 professional 👌!
You, as I've said before, at 80k, are one of the top 3 chefs on YT.... Congrats 👏 buddy!
The BEST part about your show is that you demonstrate as a true Chef! I woulda did this, maybe that, you can use this... etc... PERFECTION Sir 🥰 👏👏👏
Potatoes are amazing and that is all....HAPPY COOKING and much love to you all.
Salute.
You said it sister 👏
Right back at ya! Gonna make both recipes, but go with russets for the second one. Your shock, perhaps satisfaction, as you watched the evil fridge slowly going past the tipping point. Priceless.
How do you like that ricer your using? I have one recommended by ATK that I'm disappointed with. Very flimsy. You haven't steered me wrong so far. Love the Lamson fish turner, and baught Lamsons kitchen shears. Excellent.
To you all the best, from the Pacific Northwest.
P.S. I wouldn't click on that Lucifer link if you paid me.
I am a psycho
Most poverty foods are good. Rice, beans, potatoes are all my favorites.
I’ve never seen anybody make it rain with potato slices before. Economical and brilliant.
Made me laugh out loud in a quiet room. Well done, Sonny!
it's what women really want....lol
@@jumpieva in the club
Absolutely love how your channel has evolved, congrats on 1M+. We sure do miss you in CO but happy to see you loving Austin.
Many thanks!
@@thatdudecancook Welcome to Austin!
If I may suggest. The problem with the second recipe was the tapioca starch. To get that consistency you cannot substitute tapioca starch with corn starch. The same thing happens when I try to make foo yung hai with corn starch instead of tapioca. You might wanna try again and if you get better results make a follow up video 😁🙏🏼.
Seen someone fail a recipe recently by replacing arrow root starch with potato starch, turns out different starch powders garner different results.
Heard that! Not sure how much crunchier they would get but if the worth a shot
Tapioca starch is more gooy/slimy.
@@thatdudecancook I disagree with viewer. Maybe have them send u a vid and if it works makes a plug for the person when u remake it. I dunno
If I may also expand on this topic the difference in potato could also realistically alter the recipe at a fundamental level. Different potatoes have different overall starch content, moisture content, etc. Would definitely start by using the proper potato, and then expand into various starch changes personally.
If you listen carefully one can faintly hear the agonized screams of each finished potato wailing and begging for Rosemary Salt!! IYK, YK. The layered pressed first one is a show stopper at a dinner party or holiday meal. Also easy to make ahead and I have good success eschewing the hassle of deep friying and instead shallow pan frying on each side in about 1/2" of peanut or avocado oil. Great video! Poor fridge . . .
Just made a fresh batch! It would be amazing no doubt
Taking the fridge down made it very clear to me how delicious the potatoes are😂
Same here!
For this kitchen, I would put some blankets and pillows and hang things around the room (behind the camera) that’ll help a lot with the echoey sound.
Wow, that first potato preparation is stunningly drool worthy! Need to give that a try, many thanks! 😘
it's a must try!
@@thatdudecancook
I tried the first recipe a while ago, but it went horribly wrong… 😵💫
Seeing your method has inspired me to try it again!
(Quick question- do you think extra virgin olive oil would make a passable substitute for the butter/fat?)
Thank you so much for all your videos, mate! ❤️
Look at this guy now!! New kitchen.. multi camera shoot! Amazing
I made the first potato dish a few years ago for New Years Eve to go along with some prime rib. It was amazing. Highly recommended.
Thank you for using the guard on your mandolin, I always cringe away when I see people using them without, I've watched too many cooking competition shows and seen people peel their hands using those things. I've had one for years but it doesn't have a guard so I've always been too afraid to use it lol
You should be nervous about using it. My fingerprint has been changed forever since an 'incident' with mine.
if you don't have a guard, get one of those cut resistant, food prep gloves. It'll protect your fingers from the slice
Love the new backgrounds, love the energy, and love the videos as always.
Thanks!
@@thatdudecancook not welcome 🤠
I can't imagine using a garlic press for potatoes. It would take all day!
Remember that you are making these for your future self, not your present self
I had the first recipe at Bouchon in Las Vegas many years ago. Still the best potatoes I've ever had. They called it potatoes mille fuelle.
That was a great example of the highs and lows of doing a tic tok recipe. 👏 ! I always think that the fun is in the process. I enjoy a fail as much as a win (mostly). I tend to only make food for family that I've made before. There are very few online recipes that I don't "tweak" a little just for available ingredients and taste. When you find a perfect one it is a keeper! Thx!👍
Same. It was refreshing to see Sonny try a recipe new to him as well as us, and see him, a great chef, get a fail. I don't feel so bad now, as I have had way more fails than wins.
No idea about the second one but it is usually done with a pâte à choux with flour and leftover potatoes. They're called potato puffs because they puff up and they do get crispy.
glad you still went through with the video !!!
Omg. I have the perfect Name idea for the second one.
How about :“Croquettes“?
Bro you went from 80k subscribers when I watched you in your OG kitchen... to about a year later over a Million! Now on the 3rd kitchen 😋 professional 👌!
You, as I've said before, at 80k, are one of the top 3 chefs on YT.... Congrats 👏 buddy!
Thanks my dude!
Who are the other two? Josh and babish?
@@blackwivesmatter9040 Not Another Cooking Show, and Guga. Simply bc ThisDudeCanCook and the aforementioned say "you could do this, you could do that, could be better with this."
Too many YT chefs state "BEST dish ever." When the best chefs in the world state they have yet to make the perfect dish.
@@blackwivesmatter9040 Josh and Babish are solid. Going in at like 5-6
@@RazDaz74 Guga is all stunt food, I dont consider him a chef.
There’s a channel on UA-cam called Hausgemachte Rezepte that made a very similar one to your second recipe (but it’s better in my opinion). The video is called “when you have two potatoes and one egg. Potatoes made like this. Quick and easy recipe.” The recipe is absolutely phenomenal, I’ve made it well over a dozen times at this point. It’s also really good with a small chunk of cheese inside of it to make it “stuffed”. The main difference between her recipe and the one you tried was the binder.
So glad I found you! I GET it! Your passion! I used to be way overweight, well, not that much, just from pregnancies, not anymore, got that “something” that just makes me STOP. Ok, TMI. Thank you, you’ve helped. I think it’s called Leptin, a hormone that’s actually excreted, not from a gland, meaning endocrine, but it comes from the actual FAT on a person’s body! So weird. Anyway, love your passion and personality, you’ve GOT it! Appreciate you very much, Pneuma.
The fork in the potato for peeling blew my mind!! Genius!
You’ve been one of my favorite cooking channels for a while now but the fact you have a ping pong table in your family room, WOW! One of my favorite hobbies besides cooking :)
this was .... STUPENDOUS
You absolutely killed it my dude! Shouts out to Sebastopol.
Never doubt a Poppy recipe- she is as iconic as you are. Doesn't mean we don't enjoy watching you cook her food though :)
My wife and I love your cooking. We look forward to you finding a new way to beat the shit out of your fridge🤣🤣🤣
Fridge jump just made me spit my tea all over the living room 😂😂😂😂😂😂😂
I am amazed by the magic paper towel roll in the background that keeps refilling itself and then going back to a roll.
Thank you for occasionally showing failures. Makes you more endearing since we all make mistakes and sometimes pick subpar recipes.
The fridge slow-tipping to a kung-fu style KO... [chef's kiss]
I like when channels like this show everything even if it does not always gets perfect.
Yes. It also makes me feel better because my recipes often get messed up.
2:20 dude I almost cried when I saw this. I immediately paused the video and went to try it. I cook A LOT of potato dishes. I just made 3 shepherds pies a couple days ago and I absolutely can't stand peeling potatoes because once half of it is peeled it's hard to grasp it without it slipping out of your hand and I literally look like one of those people from 90's infomercials where they're ineptly fumbling with mundane daily household items to sell a gimmicky product.
7:27 Loving the Mark Rober-esque shot there.
Excellent video as always. Definitely want to see what you did with the skins though.
Go back to where he finished peeling and click on the link. They're amazing.
@@davidbuben3262 dang, I can't do it on my device for some reason. Thanks though.
I made the 15 hour. They where awesome. Like your new kitchen
I don't know what made you start doing the fridge kicking and hitting but its briliant.
Amazing how what’s old is new again. First one is an old school pave, and first time I saw it was in a Charlie Trotter book. It’s also in Ad Hoc, the Keller book with the brownie recipe you made earlier. Only difference is the fat, butter instead of duck fat, and these are deep-fried instead of pan-fried.
best part "yOU kNOW I LOVE YOU AND IM OUT" just my favorite
Love the empty paper towel roll in the background 🤪 looks like a fancy new kitchen, but I kinda miss the old kitchen! Congrats on all the success 🙏🏻
You should use an “Effort to Satisfaction” ratio to rate the foods you make! Because of course something with high effort may not really be worth the time in the end and vice versa
1st recipe is Au Gratin from my days as a sous chef, and duck fat was a nice choice. Second recipe: can't 1st fry anything at 250, so raise that to 320 for 1:13. Nice job.
I was freaked out by the changing amount of kitchen roll on the left side of the counter. There's none! No, there's some! Wait, there's more, plus some tools!
Thanks for this. Can’t wait to try the first recipe!
The fridge saw his whole life flashing infront of its eyes the moment he took a bite of that potato and made that face of satisfaction
Holy moly!! Starving now🥔👍
You’re busting out some content lately, it’s awesome!!
I finally got some help!
"we're gonna go all KAWNSTARCH" lmfao
I did learn something from this video, to follow the recipe.
That dude that is supposed to be able to cook kept saying he was following the recipe exactly, all while changing the main ingredient in the recipe and then wondering why it didn’t work 😂
This is going to be a fantastic series.
THE FRODGE HAS FALLEN! THE PROPHECY FULFILLED!
Love this guy!! I’ve tried most of these and they don’t disappoint
BRO YES HAHAHA THE OUTDOOR FRIDGE❤
at a buffet, i personally sneak corndogs into the buffet so others can enjoy them. I hide 6 corndogs in my jacket pockets. it then, is a joy for me to see other patrons of the establishment eat my corndogs thinking they were part of the buff
Whaaat 😆😂🤣
Lol
OK, What the....
Dude !!! Luv this new series--Please do more...
I followed the original recipe, 300 grams of Russet Potato, 2 tablespoon of glutinous rice flour (sweet rice flour) and 4tsp of potato starch (in place of 1tbs of corn starch) salt and pepper- the potato pieces stayed together when fried. It is crispy even after the first fry but more crispy after the second fry
Did you revive your fridge? It looks like you finally killed it. 🤪
Thanks Sonny, going to try the 1st recipe. 🥰
The stacked bunch looks incredible!
Wow! Sonny you are so meticulous! That’s what I love about you! I subbed just cuz there’s nobody like you! Everything you’ve ever made, I want to to just TRY it! And what’s up with you and that refrigerator? Funny as hell, crazy, loco! Can’t wait to see what you have in store....that chili sauce for ramen, nothing could be better! WAAAAAY too spicy for me, but would just KNOW it would be fabulous! Good for you! You’re awesome dude, cuz I KNOW you can cook! Love from CA, so ashamed to say that, hate it here! Just keep on keepin’ on, love your videos man! BTW, my user name is a Tool song, one of my favs, but, they’re all my favorites! I know there’s some good stuff comin’! 🥳💜🎶🤓.
*makes it rain potato slices*
Okay, FINE, I’ll like the video, gawd
After mandolin-ing the potatoes should you wash the starchy water off?
The french bistro i work at serves these this is an actual dish basically confit potatoes which confit just means anything cooked in its own fat or other forms of fat its not just a tik tok trend
No matter what kind of day I am having, when I see your videos, I always end up with a smile. Keep up the great work.
Nice downing of the fridge - I'll try those potatoes!
In the beginning the recipe reminds me of Polish Potato dumplings for stews.
“Cohwnstarch” 😂😂😂 (it has the juice!)
I’m definitely going to give that first recipe a try.
I do not think most of us have a refrigerator in the backyard that we fight with and it doesn't punch back!! 😂 Lol that's one of my favorite parts of your videos dude
If you had used russet potatoes as they have more starch than yukons, they wouldn't have fallen apart, and you wouldn't have to stick the starch from another vegetable into your potatoes to make it work
Quality of the videos is even better now that you have a new kitchen and employee. Keep up the great work and recipes!
I think people just rent kitchen studios to do UA-cam videos now that I’m looking at the video, which is a pretty awesome idea.
What would you serve with the first potatoes, want to do them, but not sure what to serve as a main dish, if this is the side
Yukon Golds are more of a Waxy Potato. While Russets are a very Starchy Potato. I think that could have been a factor as to why they broke apart so easily in the oil? Just a thought. I am by no means a professional like you, just an observation. Still love the channel and I learn something new every time I watch. Have a wonderful day/night (whenever you see this.)
Me at the start of watching this: Hey isn’t that the guy in UA-cam shorts that always hits his fridge.
Me at 5:46: yep that’s him😂😂😂
Pfffft, you thought we wouldn’t notice the empty paper towel roll magically refill itself at 1:03, but we noticed. 😜
Russets and yukon golds are not interchangeable in a recipe like this. It does make a difference.
Fun potato video and who doesn't love a two-leg refrigerator karate kick!
P.E.I. potatoes my friend.....P.E.I. potatoes. 😁👍👍👊
Loved this type of video
Someone today said to me “Are you a psycho???” And my response was “I turned on thatdudecancook notifications” she clutched her purse and ran like hell…
Oh yea I’ll be trying that layered potato recipe soon
Wow I can’t believe you moved!!! It’s giving rich and high ceilings vibes 😁
Next best thing to duck fat would actually be goosefat, followed by schmaltz. Butter works too for potatoes, but makes things taste too heavy unless you've clarified it first.
Can I use lamb tallow/fat for the 15 hour potatoes?
I chopped off the very very tip of my middle finger a month ago with a mandolin. Now I wear one of those protective gloves.
@03:30 "PopYourTittiesOut" in his search history..??? HAHAHAHAHAHAHA (I thought he went the other way!!??!!!??)
I just have breakfast you are making my hungry again
Hey man! Just wanted to thank you for all your videos. Keeps me motivated to cook :) You rock dude! *karate chops fridge*
Glad to hear it and Happy Cooking!
@@thatdudecancook Maybe create new recipe with pork called the Karate chop.
That first recipe was awesome.... Great special occasion / holiday cook!
Well, I agree...it's stupendous!🤪😂😋
Always good to see you.
I would try a pane with the second recipe, i very fine breadcrumb coating, make them a little more like croquettes to get them properly crispy
Sonny, do you know how to make “burnt ends”? I’d love to YOUR recipe!
I have done a duck or a goose every Christmas for the last 8 years, I always save the fat for cooking!
Hey chef I really like beans, I wish you'd make some beans I need some new recipes
I love your work always thank you ❤️
Nothing better then a classic Boston baked.
Try akis petretzikis' recipes, like the Greek white bean soup (fasolada)
I've been making The Pioneer Womans 'Chili Beans' (not a chili recipe), for years now. Always a hit. The only thing I do different is I add some really meaty hammocks, and when it's all done, take the meat off and add it back into the beans.
I'm waiting for the day the Fridge gets it's revenge
Hey! Can you explain why you were taught not to put the potatoes in the cold water? (:
sweet new kitchen! congrats!
That lock at the end 😂
That starch explosion was nice. Gotta get that focus going better next to the stove. Did the camera fog up?