I'm finally going to get a mandolin slicer. I've heard so many horror stories tho. But on the other hand, I've sliced off my finger tips 100 times with a knife so I guess i'll just be extra careful.
@@badassmother1426 as someone who was led to a mandolin slicer, be careful. I got the tip of my finger cut (my own stupidity) and while not big, that thing took hours to stop bleeding.
@@markski8096 Ugh! I haven't bought one. But 2 days ago I had just sharpened my filet knife, and was deboning partially frozen chicken, My fingers were so cold and I was in a hurry, BIG MISTAKE! sliced my knuckle on my left hand! It stung and wouldn't stop bleeding! Not the first time, won't be the last. It's a cut with a flap so it's healing shut faster than if I'd just cut off, but the mandolins, I'm sure there'd be more blood ruined cucumber salads. Sticking with my sharp knives for now.
EXCELLENT! As a tip for serving time: Do not squeeze and mix the cucumber slices until you are ready to serve. Keep them refrigerated until it's time. Squeeze them as instructed, mix with the sauce, then serve immediately. That way, as mentioned, the salad will not become too vinegary.
Where did you go? We miss you. Even though I am vegetarian I really love your videos because your recipes are delicious. I'm a chef but European trained yet I love Chinese food . plus I miss your humor and laid back personality. Come back please. Hope you and your family are well. 🙏💚✌
+Doodah Gurl Thank you Doodah Gurl!. I'll have my next recipe almost ready, just need a lot of finish touch. Sometimes I made the recipe and shoot it and I end up not liking, so I had to redo everything from scratch. Didn't really met my expectation, in terms of the taste, texture, presentation or color of the recipe and my video shooting or editing. I always test my recipe to a large amount of people and see what their reaction is, and I always ask for their opinion. Of course, everybody's opinion is different but I always ask what they like and dislike about it then I think to myself "how can I make this better?". At the end of the day, I really wanted everybody to enjoy my recipe and my video. It makes me happy when they leave reviews of what they made and followed my directions to the letter and the results are positive or they find my video funny and laugh. I take pride and comfort in seeing these reviews. So hopefully, I didn't disappoint you by being away so long but I will always cherish your positive or negative feedback as it will make me better. And I hope everybody will continue to watch my videos and support my channel. Thank you all very much and have a Happy Holiday! Raymond
Awww...now that I know the background as to why it takes so long, I have a greater appreciation for you. I love that someone is such a perfectionist and care so much about the quality of what they produce/deliver to the audience/customer...that's what makes you so awesome. Keep up the great work, Raymond. Love you and your videos!
@@christinafelton48 Yes, very sad. I loved his humour and explanations. Still missed and definitely gone too soon. I pray he made heaven and is in glory - no more tears and joy everlasting.
Thank you Raymond for all the recipes. Your sense of humor, teaching so precise and knife skills are such a joy to watch. I've learned so much and I am eternally grateful. I hope the food channel or someone sees how talented you are and gives you a spot.
absolutely love your videos. I tried this tonight with zucchini since my garden is producing a ton of zucchini and not that many cucumbers. It tasted fabulous. Thank you for sharing your knowledge and skills!
I've made this using a few different recipes but yours was the only one that said to squeeze out the water in the cucumber. What a difference in taste. Thanks!
thank you Raymond....I was struggling what to eat after doctor told me that I have very high cholesterol....yr recipe is so helpful...thank you...love, Aida from Malaysia
Well I can't slice that thin like you, I cheat it by using slicer. You are awesome. Your shows are not boredom. You take me to point bam bam! Thank you very much
Oh my gosh. I ate cucumber salad at a lovely dumpling restaurant in Melbourne and was wondering how it was made, now I know. Thank you! I can't print this to keep on hand. Please help. Love all your tutorials , you not only have lots of talent but you are a great instructor also. 😁thanks again.
Raymond you are a fantastic cook with a great sense of humor! We enjoy ALL of your recipes and we execute them with the precision that characterizes them. Our dishes come out just as good as yours in the videos!!! Well almost! We know your recipes are great because we have lived in New York for many years as well as in China. Thank you, we appreciate your efforts and good spirit. Best regards from Spain.
i made my own chilly oil a couple of years back almost choked while making it on the stove top in the frying pan ... just like pollice pepper spray,i know what thats like i live in greece and we get lots of spray thrown at us at the demonstrations we hold xaxaaaa but it's the best made from dried sechuan peppers...but not your recipie I am going to make your oil to
I like your clear instructions and method of preparation. Do you not have a full recipe with method of preparation? I can only see the ingredient list Anne - singapore
+Anne Yeo Hi Anne, I do have the full method of the preparation, it's at my website. Although only some have the preparation method on it. It's www.theartofcooking.org
I just asked for a mandolinslicer for christmas and then I see you easily choppin up these cucumbers and I'm like "T_T Such a waste of money for a mandolin slicer, why am I not that good Q_Q" great recipe though.. :3
Wow this is so yummy and so light thanks for a yummy idea. Will be using my vegetable slicer 🤣not risking my fingers stay blessed 😍love your humour and dialogue makes watching your videos so entertaining ♥️🇬🇧
Okay, I gotta ask....because after watching three of your vids I am getting a strong suspicion. You're good at the art of cooking but please share your five favorite albums. I am guessing that College Dropout is on there, but perhaps a GangStarr, Tribe, or KRS1 for some old school flavor. Or perhaps I am barking up the wrong tree? In any case, you are dropping some dope flavors on all of our heads.
thank you for the tip on squeezing the water out of the cuc.. I make this salad all the the time minus the Chinese chilli sauce. I learn this from my Korea friends. Gracias
So if you can not find Thai chili pepper ( which I think I would find here in Hawaii) can I use the small Hawaiian pepper? And what is Bird's Eye Chili?
Can i use crushed red chili pepper flakes to replace the whole chilis if i cant find/get them? Also i made some homemade chili oil the other day and i was thinking that i could just trade out the whole chilis for the crushed red chili pepper flakes i have and would still be able to make and try this wouldnt i? Thanks in advance for checking out my question and for the possible answer/reply!
+RayBs Thank you. I'll always try to add some humor and creativity to my video. Although it's kind of hard just doing voiceover, especially because I'm don't show myself doing it. And I don't even know if it will make people laugh at my jokes as I tend make it up right on the spot.
did this with just a plain chees sarny and glass of ice cold cider wowwwwwwwwwwwwww im 76 and this will liven up your taste buds honest move bits that had died well nearly died
