Eric, I really am enjoying how much you’ve developed as a RU-vidr. Been watching you for a minute and I’m glad you brought back a mixture of the old humor with new jokes. Much love bro!
Currently eating a chirizo scotch egg and a salt beef croquette with some fries from work and its like 1am in london rn so thanks for the video and keeping me company! love the vids guys
Yo bro just some advice for cutting any fish always make sure you have a Thin,sharp and a lenthy blade the longer the blade the smoother the cuts will be also dont do a rocking motion that will cause your fish to start breaking apart. It should be 1 single slice front to back . But a sharp knife is also important ! Sharpen that beautiful knife bro 🤙🏽🤙🏽🤙🏽
Food tastes especially good after some sweat and prep work haha! Your plate looked yum, low-key really impressive for first timer I would be too afraid to mess it up, but I probably don't like sushi as much as you
Actually, if you cannot find Japanese Worcestershire sauce, you can in a pinch use Lea & Perrins + Ketchup + Kewpie + sugar to make a decent tonkatsu/katsu sauce. Ratio of 1:3:1:0.25. =)
Eric! I was wondering if you’ve ever been to Jackson heights? There’s so many good places around here, Indian Hispanic Japanese Nepali etc. if you’re ever down I could see show you two around? I grew up in the neighborhood! Just a friendly offer :) keep up the great content yayy!
김 and のりare different because gim is fried and nori is roasted in the sun and dried out. Idk what’s what i think 4:38 is ごまかつお which is sesame and bonito flavour
When you cut fish don’t rock the knife back in forth… start with the back on the knife and slice in one motion. If you cut back in forth the fish will tear
