I tend to only watch recipe videos when I want to learn how to cook something new to add to my meal plan, but your videos not only have recipes that interest me, but they're entertaining, easy to follow, and makes cooking look fun and makes me want to get in the kitchen. I hope you're able to find the time to continue posting keto recipes; I could see myself watching these regularly.
Thanks! Your comment means a lot - the kitchen is a fun place to experiment. Good food shouldnt be overly difficult to make, nor a pain in the ass! Just want to inspire people to cook and make some delicious food!
OHH Yeahhhh! gonna make those ASAP. Later: finally tried them, FANTASTIC. A "knob of butter" WHAAAAT? love that. Thanks Denis. This is quick and easy and will be a staple in my kitchen.
I just made these & they're delicious! I can tell you put a lot of thought & effort into testing the precise ingredients in your recipe. I've made them on my own before & they were often too dry, fell apart, wouldn't stick together; or too eggy & got too puffy. Turns out 50 grams of the pork panko & 2.5 eggs did the trick! Thanks! I just found you 3 days ago, subscribes & am now binging all your vids :)
@@BlackTieKitchen I didn't mind having my salmon patties with a little side of scrambled egg:) BTW, love your content. Very well done & entertaining, especially the attenborough-esque narration. Keep up the good work!
After you have had RED salmon, even in the can, it would take something fancy like this to get me to eat pink salmon again. Good job on the recipe and finished product!
Thanks! It's reaaaaly tough to beat wild caught salmon - it's a different level altogether. Buuuuut, seeing that some things are hard to get nowadays with the world coming to a stop... Canned goods seem alright!
Due to a pesky mustard allergy I have had to come up with my own tartar sauce recipe. One of my favorite methods is to follow a similar process to your recipe, but to sub out the mustard with 1 tsp each of chili garlic sauce (of the green topped variety of course) and horseradish. Has an excellent zip and a great flavor.
Black Tie Kitchen Yeah, I’m allergic to everything bred from the mustard plant. So no broccoli, cauliflower, cabbage, brussels sprouts, or kale. I’m not too bent out of shape about the kale, it’s terrible anyway.
A close acquaintance of mine actually has a contact allergy to mustard. She gets swelling and a reaction similar to a chemical burn in/around her mouth. Though I don't recall any reaction from ingestion, or to any of the mustard-related veggies.
Looks delish. I bought salmon yesterday. Question for you. The Pulverizer. Make & model please. That would be easier than my giant food processor. Thanks! Willo
I have a lot of trouble turning fish patties, tuna, samon, also pancakes. I use the Dash Pancake maker, because who doesn't want a little flying saucer on their kitchen counter? Cooks both sides at once. Dose a good job. You can only do one at a time. But at least I don't get scrabble pancakes.
We call those croquettes here. My grandmother used to make them in kind of a little football shape, instead of patties, but either way works. They're all going the same place, and they taste good either way, so I need some salmon >.>
for some reason, comments arent showing up in certain places... just saw this. yeah - they have different names in different places. patties, cakes, croquettes, all the same and all absolutely delicious
Really? Dang. Everyone I fed those to, loved them. What did you dislike about it? These are pretty straightforward - pretty much just replacing flour with the pork rinds. The rest is spices and prep
Just don't have pork rinds yet dang it. These sound so good. Haven't had them for a while. Gotta have lemon for the Tarter sauce. 😁 Anyways funny video. And they look yummy. 🙂
@@BlackTieKitchen In all seriousness though. Good luck. I'm one of your old co-workers. You're killing it on UA-cam. I've known plenty of software engineers that went to UA-cam and found a fortune (most notably someone named Lost Pause). You're more charismatic on here than I ever saw in the office. Give it your all. Don't be afraid to try Twitch a bit either. Not sure how that would work for cooking, but I'm sure it exists. 10.4k subscribers is ridiculous.
I very much enjoy listening to the Black Tie Chef sharing his recipes. Thanks for the recipes. 🎉😂
I tend to only watch recipe videos when I want to learn how to cook something new to add to my meal plan, but your videos not only have recipes that interest me, but they're entertaining, easy to follow, and makes cooking look fun and makes me want to get in the kitchen. I hope you're able to find the time to continue posting keto recipes; I could see myself watching these regularly.
Thanks! Your comment means a lot - the kitchen is a fun place to experiment. Good food shouldnt be overly difficult to make, nor a pain in the ass! Just want to inspire people to cook and make some delicious food!
The editing is getting more and more personality with every video and i love it
Thanks 😁
Yaaas! Pork rinds, excellent! Your production & humor are great, love it! It'll take me a while to catch-up but that's not a complaint.
Haha thanks!
Hi Dennis. I made these salmon patties. This was my first attempt at salmon patties. I just can't describe how delicious they are. THANK YOU
Awesome! Glad you liked them!
Your cooking makes me so happy ! Well done ! Bravo!
Thanks!
Excellent and will have to try!
Let me know how it goes!
Another awesome video.
It made me laugh after a long day at work. Thanks again & Mahalo Much Uncle 🤙🏼
Thanks! 😁
You have a new subscriber! I’m so glad I found your channel!! You are HILARIOUS!!!! I love it !!!👍😊
thanks!
OHH Yeahhhh! gonna make those ASAP.
Later: finally tried them, FANTASTIC. A "knob of butter" WHAAAAT? love that. Thanks Denis. This is quick and easy and will be a staple in my kitchen.
I looove salmon patties! I was just thinking about making some too
Now you can 😅
I just made these & they're delicious! I can tell you put a lot of thought & effort into testing the precise ingredients in your recipe. I've made them on my own before & they were often too dry, fell apart, wouldn't stick together; or too eggy & got too puffy. Turns out 50 grams of the pork panko & 2.5 eggs did the trick! Thanks! I just found you 3 days ago, subscribes & am now binging all your vids :)
Thanks! Glad you liked them - the 2.5 eggs is a pain, but you can always double the recipe =)
@@BlackTieKitchen I didn't mind having my salmon patties with a little side of scrambled egg:) BTW, love your content. Very well done & entertaining, especially the attenborough-esque narration. Keep up the good work!
Sauce at the end ~ LOL
After you have had RED salmon, even in the can, it would take something fancy like this to get me to eat pink salmon again. Good job on the recipe and finished product!
Thanks! It's reaaaaly tough to beat wild caught salmon - it's a different level altogether. Buuuuut, seeing that some things are hard to get nowadays with the world coming to a stop... Canned goods seem alright!
Another tried recipe and for salmon patties it is excellent.
yay!
Due to a pesky mustard allergy I have had to come up with my own tartar sauce recipe. One of my favorite methods is to follow a similar process to your recipe, but to sub out the mustard with 1 tsp each of chili garlic sauce (of the green topped variety of course) and horseradish. Has an excellent zip and a great flavor.
A mustard allergy?!?! Dang, never heard of that one. That's really unfortunate 😞 Although, the chili garlic sauce sounds like a legit substitute
Black Tie Kitchen Yeah, I’m allergic to everything bred from the mustard plant. So no broccoli, cauliflower, cabbage, brussels sprouts, or kale. I’m not too bent out of shape about the kale, it’s terrible anyway.
A close acquaintance of mine actually has a contact allergy to mustard. She gets swelling and a reaction similar to a chemical burn in/around her mouth. Though I don't recall any reaction from ingestion, or to any of the mustard-related veggies.
Ouch
Making this tomorrow with can tuna...hopefully still yummy
Should still work. I'd say I would try it, but I am not a fan of canned tuna lol
Man I wanna make this now
I just made these. They are delicious and very easy to make. Thanks!
Awesome! Glad you enjoyed them Karen!
Ooooh glad I came across your channel!
Me too 😀
Cheers from Abu Dhabi!
I lost it when you cut the egg in half. Awesome…
😂😂
I was expecting the "stop and reconsider" move, but the doorbell ruining the "steady hand" was a brilliant twist. 😂
Looks delish. I bought salmon yesterday. Question for you. The Pulverizer. Make & model please. That would be easier than my giant food processor. Thanks! Willo
I have the newest model linked on my page!: www.blacktiekitchen.com/tools
@@BlackTieKitchen TYVM
Also Mothers Day 😍
I have a lot of trouble turning fish patties, tuna, samon, also pancakes. I use the Dash Pancake maker, because who doesn't want a little flying saucer on their kitchen counter? Cooks both sides at once. Dose a good job. You can only do one at a time. But at least I don't get scrabble pancakes.
Haha its always a pain! Using a fish spatula can help!
I make these and always had shredded cheddar cheese😍
Hmm, that sounds rather interesting
@@BlackTieKitchen it is good. Love all your videos my friend
Love salmon patties can’t wait to try these ! Bears 🐻 🤣🤣
😂😂👍
We call those croquettes here. My grandmother used to make them in kind of a little football shape, instead of patties, but either way works. They're all going the same place, and they taste good either way, so I need some salmon >.>
for some reason, comments arent showing up in certain places... just saw this. yeah - they have different names in different places. patties, cakes, croquettes, all the same and all absolutely delicious
Just how I make them, except I add a bit of parsley. Thanks for keeping me smiling 😀
Yay! Parsley IS good
I LOVE THE CHICKEN!!
Hmmm might try these. I tried the Buffalo Cauliflower and it wasn’t my thing haha
Really? Dang. Everyone I fed those to, loved them. What did you dislike about it? These are pretty straightforward - pretty much just replacing flour with the pork rinds. The rest is spices and prep
Just don't have pork rinds yet dang it. These sound so good. Haven't had them for a while. Gotta have lemon for the Tarter sauce. 😁 Anyways funny video. And they look yummy. 🙂
The rinds are important too - they act as a binder of sorts!
😄 we add dill weed, too!
I contemplated adding grass (didnt have dill weed). Decided would be best not to lol
@@BlackTieKitchen if it'd had wild onions in it it might have worked! 🤓
Super Yummy 🤤
at least we have good food in quarantine. good luck . well that is a mad pulverizer 🤣🤣
Mad mad pulverizer
Using his gloveless paws. 😂
😂🤫
the bear lol
^_^;
The bear made a pull request, xD
PR... REJECTED!
@@BlackTieKitchen In all seriousness though. Good luck. I'm one of your old co-workers. You're killing it on UA-cam. I've known plenty of software engineers that went to UA-cam and found a fortune (most notably someone named Lost Pause). You're more charismatic on here than I ever saw in the office. Give it your all. Don't be afraid to try Twitch a bit either. Not sure how that would work for cooking, but I'm sure it exists. 10.4k subscribers is ridiculous.
Thanks 😁 I knew the PR joke 😉
Ummm nope nope I still hate salmon but great and funny video.
What do you hate about it? It's the less fishiest fish lol
@@BlackTieKitchen texture and taste
yeah man..canned fish is a sleeper. cheap gainzzz
Mmmm Bears...
High larious.
Thanks!
First!
I'd rather drink bleach than eat this... ewww
If bleach drinks bleach, is that cannibalism? Also, why eww?