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While the "character diet" videos are more about exploring characterization, fitness, and meal prep, this (and its predecessor, the video comparing Yukihira and Nikumi's steak don) dives back into the culinary and restaurant expertise, explaining the reasoning behind recipe design. Always love to see the channel doing different things, sharing various aspects of your passions with us.
@@CHEFPKR I'm more excited to see what sort of food you might punch up that I'm not aware of. One of my favorite dishes from this channel is the deconstructed poutine.
@@CHEFPKRI’d love to see you do some of the dishes/baked goods from “Sweet Reincarnation”. A lot of them use apples so it’s even perfect timing (with autumn and all).❤
The gotcha pork roast inspired one of my go to cheap meals. I worked in a restaurant that made mashed potatoes daily, and would usually throw a good bit out at the end of the night. I started asking the kitchen to fill a to go container for me. At home, I'd press the potatoes onto a foil lined baking sheet, then cover with diced green peppers and a quarter pound of sliced bacon. Bake it in the oven until the potatoes are fully reheated, the bacon has cooked enough to eat and rendered some fat into the potatoes, and the exposed sections of mashed potato have browned nicely.
What's really fun about this challenge is that it's not only "cheap vs expensive", you make the more expensive version under a time limit so it could actually be served in a real restaurant. Just adds more challenge and gives us insight into a restaurant's day to day.
Not gonna lie I appreciate you talking about how Soma's original recipe for the Gotcha Pork Roast would've taken at least a couple of hours to make because I definitely thought that to myself when I first read the manga and it always bothered me. My thought for trying to make it somewhat feasible for a restaurant to serve would be to do it as you do, but to only parcook it in the oven to the point that the bacon is somewhat cooked and won't completely fall apart when you slice it. Then you can chill it, slice it, and then finish off the slices in a pan when it's ordered. The presentation wouldn't be as good though if you slice it, but also that entire thing for one entree feels like too much food, although a lot of restaurants do have a shareables menu so I suppose you could put it in that section.
For a restaurant I would imagine you could mass prep something like that beforehand, or at minimum have cold mashed potatoes in the fridge ready. Yukihira might also have used a blast chiller, to cool it off faster.
This looks so good. Definitely going to try it! Also, when my roommate told me I had a package and I saw your name on it, I almost cried! The cookbook is so good! Thanks for sharing all of your good good recipes with us!
Go figure, just yesterday I was thinking "it's been a while since CPK did anything Shokugeki" - The fancy version looked bomb! though the sides would've probably benefitted from having a whole slice covering it, although it would've made it harder for the diner to "Dig In".
I miss the Food Wars vids from back in the day. Your productivity now is so much better lol so revisiting some would be appreciated if you feel up to it. Also I like the idea of trying your hand at "one - upping" the show's recipe.
I would love to see a reimagined version of the wyvren stew from campfire cooking. I’m not a huge fan of beef stew myself but I do value it as a winter kind of meal. Want insight of how to
Hey Chef, I used to watch your Food Wars reaction videos in one period of my life where I was really down and (clinically) depressed, along with my watchthrough of the anime (real shame they got removed), and it was one of the shining moments of my life then. Just seeing you at Prof's Shuffle Up and Play after years I haven't visit the channel and learning that you're also into MTG really made me feel even more connected to you and realize how much you make me happy. Just seeing you again filled me with joy - on behalf of that very dark time. Thank you for the gifts given. You (and so is any other person) don't realize how much even the smallest and "insignificant" things you do mean to people. So I just wanted to drop by and say thank you.
dude this so cool. I really appreciate how you explain the method to your madness, not enough people do. and your ability to be resourceful is helpful to see. think you could cover your version of the gotcha pork roast if you had cooked the bacon a bit less, then put it in the ring mold before the potatoes so you could wrap it and cover the seams more.
You can make the whole thing ahead of time. In a restaurant kitchen you can have two or three of these fully prepped and then cut and serve and piece at a time heating in under ten by baking and then finishing in a pan. The sauce can be also fully prepped and ready to go. I'd pay 15 a for a think slice of the cheap version and you could probably get three servings on each. You could even use a mold to ensure even slices and keep the end pieces as a chefs portion.
you revisiting through and refining food wars' recipes would be interesting. you could all this the what if series. the idea is "what if yukihira and co were to remake their early dishes after graduating" or "what if i have to serve this dish in a restaurant". some of the dishes in the arc vs the elite ten could be fun to refine since it was a competition setting vs a restaurant setting
my heart almost skipped a beat when I saw that metal spoons reaching in the non stick pot. Luckily, this chef is experienced and knows that every time it rains, the chefs in Heaven cry to other people scraping non stick pans. Edit: I thank you so much Chefpk for not scraping that pot, amateurs make that mistake often
I think you would really like this anime it's called "Nichijou" its one of the funniest anime of all time in my opinion but if you just want a glimpse look up principal fighting a deer
What I love the most about your channel is that you don't shy away from showing that you're just like us viewers, living that parasocial life with your own favorite RU-vidrs 😅
I love that first episode on Shokugeki-no-Soma destroying that evil woman who ransacked their diner. *He's going to be Joichiro with that awesome hairband*
Really depends. You can prebake it but then if you cool it down properly you would still have to bake it to an internal temp of 165F which does take a lot of time. The best option, imo, is making it much smaller. Maybe half this size.
I love the term "french butter" and how it is something more for you bcs 82% "butter fat" is like the minimum amount that something must have to be even called "butter" in my country (czech republic) We have mixed (about 50-50 "butter fat" + "oil from plants" ) -not butter- stuff that's close to regular butter but it just can't be called butter by the law xD
I remember making this when the anime aired. Mine was a bit different from yours, probably because of the difference in potatoes and bacon used and available to me, but I can say, whatever bacon and potatoes and whatever else you use, his dish is still super super good. A tad much work for me personally though.
After thinking on it the food wars version might be more of a spin on a German potthucke than just a mashed potato loaf. Very similar, but the potthucke incorporates egg to bind the potato and is a mix of finely shredded and mashed potato, it usually incorporates bacon or sausage and onion, sometimes mushrooms. The texture would be more like a meatloaf and might fit the bill of being more of a "Gotcha" roast, especially if the roasts themselves were fully encased in foil so the bacon fat fries the outside of the potato, then air-fried uncovered to crisp and dry up. Using bacon fat or bacon fat and butter in a 50/50 mix along with the egg and potato would certainly help it taste "meatier" as well.
Instead of shingling the outer edge of the fancy gotcha pork roast with bacon, what if you had trimmed and cooked off a slice of bacon in the ring mold beforehand? Maybe toss a loose foil ball in to help hold the bacon against eh inner edge of the mold. This way when you added the potato it would already be inside of the bacon, the fat would help it to release easily, and you would only have to top it with the leftover bacon to conceal the potato.
I've taken to doing my bacon in the air fryer, 10 min, 400 degrees, flip once, it's the done-ness we love. Then I can just pour off the bacon fat to save for other dishes ^_^
this video just made me really hungry despite just finishing some teriyaki noodles. also 1 of the purchases I made in preparation of moving (over a year ago at this point) is I purchased a dual drawer air fryer, because i had friends who swore by air fryers and they used them all the time, it got them to cook more. I have used my own air fryer I think 4 or 5 times in the year and 2 months I've had it, I will say, I regret buying that.
Have to admit...i now love using it for certain things like potatoes. Nice and crispy without much clean up. I use it in addition to making things on the stove while making dinner.
do a berkshire pork belly and turn that into bacon. that could potentially make it increase in price. if the purpose is to make with more expensive ingredients
Applewood is overrated. On cheap version onions aren't even slightly cooked before you add the mushrooms. In order to get color and not have water-logged mushrooms and not waste time, waiting to cook down the onions and remove most of the moisture from them before you add the mushrooms makes more sense. On any sauce reducing sauce fully before mounting avoids any issues with breaking the butter.
Hey chef...I know you're busy with your other ideas and stuff but I just finished watching romantic killer and I was thinking that some of the food there will make for an "eating like this for 24 hours" video
Great Video. Had to watch the first ten minutes a second time because the first I was paying attention to something else (🐱). *Cough* Gandalf *Cough* 🐈⬛🐈⬛🐈⬛
I would often just make pig and potatoes. It is just mashed potatoes with bacon and ham and on occasion cheese and onions. People loved it, mashed potatoes may be a weird breakfast but... statistically it is way better than a doughnut. You are going to crash way less on carbs and protein than would will on fat and sugar. Stop eating dessert or breakfast America.
@@CHEFPKR I'm sure it is, but I mean like in the context of a video intended for entertainment, it is hard as a viewer to keep track of how much progress each item is on if iy goes back and forth
