Guys, ghee isn't supposed to smell or taste rancid at all! It has a certain fragrance which is very different from butter, but it's not unpleasant whatsoever. The taste is also very subtle. Maybe the ghee you used was off! Great video! I always get so excited when I see Indian food on your channel because I love seeing how you interpret the dishes I often eat at home :)
Ghee is NOT suppose to taste rancid. If it does you're ghee is rancid and needs to be tossed. And clarified butter and ghee are Not the same. Clarified butter is simply butter where the milk fats have been removed. True ghee, the milk fats have been removed and is a very very very slight brownish color (not quite Brown butter, but a hint of brown) and has a nutty flavor.
We use a lot of potatoes in Sweden, mainly just boiled or mashed and served as a side, but there's some amazing traditional dishes where the main star is potatoes. My favourite is probably Pitepalt, which I think is best described as a kind of potato knödel, usually filled with salted, sometimes smoked, fatty pork. It's very dense and very filling, in the food coma you get from eating more than a few is often called 'paltsvimmning' (palt-coma, sort of). There are many different varieties on the same theme, and in the southern parts of Sweden they have a similar dish, made partially or entirely with boiled potatoes, called 'kroppkakor'. Another amazing dish, which I'm sure is part of many different cuisines, is Raggmunk, which is essentially a pancake with grated potatoes in it. ...Potatoes are the best.
I like how you make simple potato curry sound so special. I make your "Bombay aloo" at least once a week because it's like Indian cooking 101. Literally it's the first thing I learned to cook which didn't require a microwave! My method is slightly different, I first fry the black mustard seeds, split head daal, and jeera in ghee or olive oil and while they're cooking I add in asofoetida. Then I pan fry my potatoes and while they're cooking I mix in the spices which includes turmeric and other things (my grandmother grinds her own spices and mails them to me so I don't know what they're called in English). Then when that's nearly done u add in the mustard seed mix which cooked separately and there's a beautiful sizzle. You then eat it with a rice dish like rasam or sambar or even something simple like lemon rice
My husband's family is Norwegian in heritage and they make some fantastic things with potatoes, including Lefse, which I've always described as kind of a potato tortilla. We've always served them lightly buttered, with a bit of sugar sprinkled inside, and rolled up. Another family favorite are Potato Pierogi (yes, I know these aren't precisely Norwegian, but still delicious). After boiling them, pan fry them in a bit of butter and serve them with a wee dollop of sour cream and chopped chives. And finally, a last family favorite are Hasselback or "Accordion" potatoes. Peel medium potatoes, make several sliced three-quarters of the way through the potato, gently separate the slices but don't pull them apart from the potato as a whole. Bake them in a buttered baking dish, spooning some of the butter over the potatoes periodically. After about 30 minutes, sprinkle the potatoes with grated Parmesan cheese and bread crumbs and bake again for 25 minutes or so.
Marie Nygard You can also make the typical "lefse" into a "lompe", it's usually wrapped around a hot dog. But it can also be eaten with sugar and butter!
Love your 3 things series so far! I have to *clarify*: Ghee is never fermented. Ever. Sometimes the jarred stuff you buy in stores tastes rancid, but that's because it is. Real ghee is basically just clarified butter (some people prefer to use cultured butter) that's allowed to carmelize with the milk solids in it and then strained. It should taste and smell nutty and sweet.
I love making "Bratkartoffeln" (Raw Potatoes, baked in a pan in Butter, with Salt and Pepper) with Tzaziki (Yoghurt, curd, oil, vinegar, Salt, Pepper, Herbs). It's a German dish with my twist. I also love making oven baked potato-wedges. If you are allergic to lots of food, you get to love potatoes :)
Croquettes are not Polish, I am afraid. And although you guys are creative with your sausages, it wouldn´t do either. But I grew to love Polish cuisine, and the most interesting for foreigner is the bigos. And Pyzy, the ones I´ve tried were made of rather sweet dough. And, of course, there are paczki and krówki, which everyone knows and loves. If you want to keep any foreigner interested, it may seem stupid, but bigos is the way to go. Combination of sauerkraut, plums, mushrooms and honey sounds like you´ve hit the lowest bottom of cuisine. But it works, it always surprise people.
vlogherbaciany That would be perfect, every Pole I´ve met was not exactly foodie... Although they all pretty much awed in my show-offy take on czech cuisine, so I guess you guys know a thing or two about good food :-) And I only had bigos twice as a side dish, every time without the meal. It was perfect as it is!
I used the gnocci recipe and served it with your braised beef - by far my favourite combination of recipes. It you fry the gnocchi so that they are a bit crispy the texture of the combined dish is fantastic.
With COVID-19 being a thing I am limited to what I have on hand and I get bored of the same food daily. I also love cooking so I'm back to the older SORTED videos :) This series is saving my butt right now.
This is perfect. I just started my journey for the culinary arts and well practicing my knife cuts on potatoes gets boring because I have the same mash potatoe recipe over and over again. Thank you for the creative ideas.
I would have made Scalloped Potatoes with some Kielbasa on the side. I also loved how Barry was adding ideas on how to cook some of those dishes....he's learning how to think about cooking, its so beautiful.
I really appreciate the fact that you guys put in the effort to call the recipes and ingredients by their traditional names instead of just calling it an Indian potato curry.
I made your Pea and Ham Croquettes but instead of peas i added garlic and onions. It tasted amazing. i made it for a cooking class and i got a perfect grade for it. Thanks for the recipe guys
I'm new to this channel and what surprised and also impressed me the most is BEN being a pro at cooking Indian food ... I've seen so many non Indians cooking different dishes from Indian cuisine but you Ben have actually used clarified butter known as "GHEE" and "CURRY LEAVES" which I've never seen anybody use even though usually the recipe requires it ... cheers ...
This "3 Things To Do With" series is the best you guys have come up with so far. I really, really enjoy these long, full of varieties recipe in one. Honestly, I'd like to see them getting their hands dirty and actually cooking. Ben is a chef, and I'd like to see Ben telling them what to do step by step. The flaw I noticed is that Ben still does most of the preparation and cooking when it's supposedly Barry, Jamie and Mike since they said "I'm gonna make...[recipe]". An insult to what we heard and gonna technically see in the beginning. Still, decent, lads.
I discovered your channel through Good Mythical Morning this afternoon and I have had a marathon of your channel uploads. I can't stop! You guys are great! This is video 48 I've watched in a row
I know this is way off topic, but there's this dish my mum makes called Ikan Bilis Sambal. It's a Singapore/Malaysian dish that goes with Nasi Lamak. It has anchovies (kinda ew i guess) and it's SUPER spicy, but if you eat it with rice it's amazing and even better in a toasted sandwich. Would love to see you guys try some more South East Asian dishes! Love watching your videos by the way :)
Love y'all's take on croquetas. My grandma's Cuban and she makes them with ground ham and chicken. Y'all should also do a video on black beans, if you haven't tried Cuban black beans you really should give it a try.
In Austria we take mashed potatoes, mix them with a little bit of flour and caraway, frie them in a pan and serve it with sauerkraut, to which we add one grated apple. Tastes quite good :)
I usually go for the easiest and most simple, preheated oven, unpeeled potatoes, sitting on the skin, on a baking sheet, anything else, no oil, no butter, sometimes spices but not much, keep it simple. Absolutely delicious, and then, a little of ketchup to deep in, I don't ask for anything else :)
I *LOVE* Roasted red potatoes with olive oil, salt and pepper. Maybe some fresh rosemary thrown in if the feeling is right ;) Pretty plain Jane I know but sometimes simple is all you need.
Hi, i recently found your channel... absolutely love the recipes and the way you guys make them seem so laid back. I am an indian and the way we do food here is slightly different than what you did with the bombay aalu. oil and ghee go in first, followed by cumin and mustard seeds, then the curry leaves ... then go in the onions and garlic. The whole idea here is that the seeds such as cumin, mustard even coriander seeds flavour the oil before everything else goes in. does make a lot of difference, we call it 'tadka". :)
I'm really enjoying the '3 things to do' series. Thanks guys! I've tried making potato pancakes with leftover russian salad (potato salad): you slightly mash up the salad and fry it in a flat shape, on a pan with melted butter.
I'll definitely try the bombay and gnocchi! My favorite appetizer or side dish is pierogies! When I moved back to Mexico I had to learn how to make them from scratch they turned out great! And if you use sweet potato instead of potato... you'll be amazed!
Made Croquettes for dinner tonight. They came out amazing! Added a few different seasonings and used Italian bread crumbs. Thanks for posting this☺ (I have a pic, but RU-vid won't let post pics in comments)
I've made both the Bombay aloo and gnocchi. Here's my thoughts: Bombay aloo: Excellent! I didn't have ghee, so I just used butter, but it worked perfectly well. Very tasty and flavourful. Gnocchi: The first time I made it, the pasta itself was good, but it ended up being a bit bland for me. So, next time I added bacon, caramelized onion and walnuts and it was great. I also nixed the spinach because I didn't think it added much. Fabulous recipes boys!
I love watching all of you together..so funny and full of character :) my boyfriend's mom loves to give me potatoes to cook with so I will be trying these recipes! All 3 of them! I just need to make a stop at the Indian grocery to buy some curry leaves...
My grandmother uses hot water for the gnocchis , and don't just stay with the little cubes , grab a fork and slide them through the part on the top (where the proper fork is) and you will end up with like a little cilinder that has a little cavity inside, this helps to make the gnocchis not too plain and also to preserve some of the flavour of tuco inside
I like Barry's idea of the cheese in the croquets. They all look great and easy to cook. I also like a spinach and potato Bhaji, if I spelled that right. Oh! and Brazilian style Bakala Yum! Thanks Guy's.
My Mum used baked beans in some sort of cottage pie thing she made, you can't really call it a cottage pie though lol. She made a bolognese sauce and added a tin of baked beans. She then arranged it like a cottage pie, in a oven dish with mashed potatoes and cheese on top. It was delish.
Beans poured over cheese on toast. Chopped fried bacon, beans and bbq sauce mixed and put on toasted bread topped with cheese and melted under the grill. Add half a tin of corned beef to beans, add worchester sauce to make a hash, serve over baked spuds. Make a sausage, beans and mushroom casserole.
pristley, baked beans are sickly sweet and wouldn't work for those. There isn't much to do with them other than on toast, on toast with cheese or on a jacket potato with ham/bacon and cheese.
Oh my goodness. I LOVE potatoes! Especially with Mexican chorizo and eggs. GOOD MORNING (bathroom...). Also, Barry's face after tasting ghee...not sure if I'm as enthusiastic about it as I was before.
Mouth watering, amazing, simple, and looks so delicious. I can't wait to try making the potato gnocchi and potato croquettes. You guys present well; fun, interesting, & fascinating.. Thank you for sharing.
Usually when i see people cook Indian food, they are not as specific with the spices and tend to leave stuff out... You guys know whats up! Very impressed :D wooo!
Gnocchi is quite traditional in Poland, but we make it plain, or with cottage cheese so we have like sweet and savory! You guys should do dishes from Poland! :D
Loving all the '3 things to do with' series! Was wondering with the gnocchi, if you made a big batch up could you freeze the leftovers before cooking? Seems like a perfect thing to have in little portion bags in the freezer.
The bombay aloo recipe looked interesting. Though traditionally, it is made slightly differently in India. We make it at home all the time. You start with oil or ghee in the pan, then add the mustard and cumin seeds, then the curry leaves, dry powdered spices and the aloo(only red chilli powder needs to be put before the aloo) in the end. Adding the whole spices in the beginning makes more of their flavour come out, and we believe that if powdered red chilli is used without roasting first, it could cause stomach ulcers. It is so much easier to explain by video or voice mail. That said, the croquettes look amazing!
I can't believe Ben said Ghee is 'fermented butter' lol! It's clarified butter (all the milk solids are burnt off), and it's not supposed to taste rancid if it was correctly made. But it does have a shelf life; I store mine in the fridge.
First? for once in my life?! :o anyway great video as usual guys! Potatoes were my 2nd most wanted thing for the 3-way videos, after the eggs ;) Definitely gonna try that bombay aloo!
