Dish Creation Course: parkerhallberg.com/dish-creation-course/ Free Culinary Skill Assessment: parker-qjsktsx4.scoreapp.com 3 Michelin Star pasta for $4 at home: ua-cam.com/video/20cfH4O9va4/v-deo.html
Only thing that is missing for me is a good shot of the finished plate and taking a bite and giving a quick sentence or two with your thoughts on the final result. Love the channel.
I feel like the cook on camera can never objectively critique there own dish and when they inevitably say it’s good it comes across weird, to me at least
I watched a neurotic youtuber spend 30 minutes of video time making this recipe...thanks for keeping it short and sweet - dont forget your cream next time tho!
you make me want to do a tasting menu at home. I honestly think you have the potential to do a Zero to Michelin Star technique type series. Where you break down a universal technique and how it is applied in many dishes.
What is the texture of the finished oysters? I suppose I mean, how “cooked” are they? Solid and tender or more like when they are served on the half shell?
@@ParkerHallberg Ah I just got it in my feed, I was already subscribed to you. Keep it up! you definitely have an unique take and the experience to back it up
Aww, thanks for clarifying. I get quite a few people commenting on the older videos still that haven’t watched the newer ones. Thanks, I appreciate it!
The best replacement would be Hackle back roe or paddlefish roe. I haven't had either , but what I know about them, I would go for the Hackle back which is actual caviar while paddlefish is a good alternative. Best place to order them would be online or maybe Whole foods. I just added links in the video description from the place I get my roe. If you get some, let me know what you think!
@@ParkerHallberg Thanks! I will try it out. After tryin this dish at FL, I was floored. It was my first time at a 3 star and it was amazing. Went to many since then!
Hope your channel does well, really enjoyed the walkthrough of this dish Had it when French Laundry did a popup in London, as part of their tasting menu, so, great to see how it is made
I love how you started the video and the step by step way you share how to make the dish. The video moves at a nice pace and youre very likable and knowledgable. Great job!
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Dish Creation Course: parkerhallberg.com/dish-creation-course/
Free Culinary Skill Assessment: parker-qjsktsx4.scoreapp.com
3 Michelin Star pasta for $4 at home: ua-cam.com/video/20cfH4O9va4/v-deo.html
Only thing that is missing for me is a good shot of the finished plate and taking a bite and giving a quick sentence or two with your thoughts on the final result. Love the channel.
You took the words right outta my mouth!
Thanks for the feedback!
I feel like the cook on camera can never objectively critique there own dish and when they inevitably say it’s good it comes across weird, to me at least
yesssir
How about at the end of the demo the cook tastes it, closes their eyes in ecstasy, then spits the whole mouthful at the camera lenses. 😮
I’m so glad I found this channel. Amazing work man, I hope the channel grows rapidly.
Glad you like it. Thank you, I appreciate that!
Thomas Keller is my kitchen hero 🙌
Nice, I have meet him a couple of times
You are doing a great job, keep it up!
Thank you
It would be nice if there were close-in shots of the oysters when you are trimming them so we can see exactly how you are cutting.
Thanks for the feedback, I use a lot closer shots now.
Chef, could you please advise where you get your dining ware? Specifically the stoneware…
Hi, yeah the link for these plates : amzn.to/3OYWlzP The bone china is mostly Mikasa, I usually get it at Homegoods but Amazon also sells it.
@@ParkerHallberg Amazing, thank you! I also have a couple of bowls from Mikasa. They have some beautiful commercial pieces.
Not a long time watcher but binging tonight after subbing and absolutely love the no bs editing/writing/delivery.
Thank you, I am glad you are enjoying them
Interesting Fact, Thomas Keller has never tasted this dish due to being allergic to oysters.
That is interesting, thanks for sharing
I watched a neurotic youtuber spend 30 minutes of video time making this recipe...thanks for keeping it short and sweet - dont forget your cream next time tho!
you have your own restaurants in you, if i was your frd i will eat at your place everyday lol
Haha, thanks. Hopefully one day!
Attention to detail much!?! Awesome sauce!!!!!💜From one ex Chef to another, I salute you
Haha, thank you!
you make me want to do a tasting menu at home. I honestly think you have the potential to do a Zero to Michelin Star technique type series. Where you break down a universal technique and how it is applied in many dishes.
That’s a good idea, thanks for the feedback!
What is the texture of the finished oysters? I suppose I mean, how “cooked” are they? Solid and tender or more like when they are served on the half shell?
It is just warmed. The outside is just set with the inside being similar to a raw oyster.
I appreciate all the trouble and especially the quick edit, but this bourgeoisie blob food looks really kinda nasty.
I get how you could see it like that, but this is hands down one of the best bites I’ve had, but I love oysters and caviar
Nice video. Would have been nice if you tasted the finished recipe and commented on what it taste like.
Thank you. I started doing that in recent videos. This dish was my favorite out of all The French Laundry dishes that I made.
Great content bro you just need to make some good shots of your food like how "NOT ANOTHER COOKING SHOW" is doing it, I bnet that will look awesome!
Thanks, I appreciate it. This is actually an older video and the newer content has changed a lot. Not Another Cooking Show is a great channel!
@@ParkerHallberg Ah I just got it in my feed, I was already subscribed to you. Keep it up! you definitely have an unique take and the experience to back it up
Aww, thanks for clarifying. I get quite a few people commenting on the older videos still that haven’t watched the newer ones. Thanks, I appreciate it!
If we wanted to make this on a budget, what would be a good replacement for the caviar?
The best replacement would be Hackle back roe or paddlefish roe. I haven't had either , but what I know about them, I would go for the Hackle back which is actual caviar while paddlefish is a good alternative. Best place to order them would be online or maybe Whole foods. I just added links in the video description from the place I get my roe. If you get some, let me know what you think!
@@ParkerHallberg Thanks! I will try it out. After tryin this dish at FL, I was floored.
It was my first time at a 3 star and it was amazing. Went to many since then!
@@johnathonpak3139 Nice, that is a great first!
Great video! I would’ve given it two likes if I got a serving of the oysters and pearls.
Haha, it was by far my favorite TFL dish
Amazing work - keep the videos coming!
Thank you, glad you like them!
Great choice on knives.
Thanks dude, kind of an obsession
Great video
Thank you
Hope your channel does well, really enjoyed the walkthrough of this dish
Had it when French Laundry did a popup in London, as part of their tasting menu, so, great to see how it is made
Thank you, glad you enjoyed. That must have been an awesome experience!
Awwww, yiss!
Thanks homie
@@ParkerHallberg I gotchu, fam!
This was so good
Thank you
I love how you started the video and the step by step way you share how to make the dish. The video moves at a nice pace and youre very likable and knowledgable. Great job!
Thanks Tracey, I appreciate it!
eat it for us! tell us what it tastes like
Will do next time! BTW, this is the best tasting TFL dish so far.
@@ParkerHallberg oh nice, yeah want to try it. it's hard for me to imagine what the tapioca and oyster juice base is like. cool vids :)
The tapioca mostly is texture. It cares the oyster flavor well.
*so great how it is made amazing keep it up*
Thank you
What a great channel.
Thank you
More coffee QUICK.
Yeah, I edited that video fast.