With all the thinking and considerations behind your videos, I think your channel is the best food channel on RU-vid. Despite not necessarily having the best recipes, the inquisitive element of your channel is the most interesting. And also your editing makes it feels way more dynamic than any usual food videos.
Ekaekto most of the recipes are nothing new at first sight, but Alex simplifies and twists traditional dishes from all over the world and shows us how to be creative ourselves. I think that's what Enzo meant.
I would suggest you Alex to make a pickling series as harvest season is coming and there are lots of food to preserve. French, German, Russian or any style. And what's more important that you don't need fridge to store it.
Сергей Патрушев I've recently gotten into pickling so I would love even 1 one video about it. I loathe everything about celery.. and all the gherkins (cucumber pickles) had celery seeds in. All I can taste is celery. I was pregnant at the time but even not pregnant I can still taste celery. So I made my own pickled cucumbers and onion (I love red onion so I pickled those instead of white and just sweetened the pickling liquid). My cucumber pickles didn't come out as good as I wanted so someone help a bitch out 😂
Сергей Патрушев russian preserves are amazing, they are so flavourful, at least my grandpa's were. He used to mix many strange ingredients to gether and the results were amazing, he used to put cloves and cherry bush leaves amongst other things in his pickled tomatoes. Unfortunately he passed away without leaving any documented recipes and nobody knows what he used to put in them.
I love the heart that you put into all of your videos, Alex. You're also real with it. "It may not always look the best, but it's easy, cheap, and will taste incredible." You take the time to explain the cultural background of every dish you make, and I find that incredible. Keep doing what you do, Alex! Salut!
No way...today I was binge watching your videos and saw you sardines Video. Then i looked if you made a Video about canned tuna but didn't find one.. and now you upload this. I love your videos!
It is amazing to watch you improvise as you go. No mayonnaise, make it from scratch. No sweet potatoes, use a regular one. All the makings of a great and creative chef in my opinion.
Thank you for giving me and the the rest of Florida a good laugh. After spending most of the last week without power or water, carrying buckets of flood water to flush toilets, washing dishes in a pint of potable water each day and clearing debris in 90 degree heat I'm really hungry for a tuna salad. I had my first hot shower since Sunday last night, almost half the gas stations are re-opened and the neighbors just said the supermarket has milk! Fresh coriander should be no problem.
My moroccan grandmother makes something similar to that tunisian dish, but in a deep fried dough, she calls it "frikase' ''. And that fried canned tuna.. lol, I used to eat it all the time during my military service, with soy sauce and sweet chili, looked less fancy but it tasted great. If you don't have a burner, take 3 squares of toilet paper, stack them up and put them in the oil of a partially opened can and then light the edges of the paper that stick out. It's going to take 30mins to an hour but it works great outdoors.
being a broke student, i have so much tuna lying around. i usually just eat it fried with some garlic, and then serve it on top of hot rice.. but this is actually pretty doable and realistic. excited to try these out for the rest of the week :3
Pro-tip...don't cut the root end of the spring onjun so close ; place the root end in a shallow glass of water for a week to let the roots grow, then put in a small-medium grow pot near your window, grow your own spring onions:)
Yknow, I have found that the longer I spend just staring at the canned food isle, the more delightful things I find. Did you know that there are canned potatoes? Lentils? Onions? Lima beans? Now you do. It's a wonderland in the canned food isle.
I quit working as a chef a while ago, wanted to persue other jobs. But the more i watch your videos, the more i miss experimenting and learning things in the kitchen. I really admire your videos, the information you put in it, the jokes etc. This might get me back to cooking.....
Fresh stuff isn't so unheard of in an emergency situation (depending). Fridges stay cold for a day or 2 so it makes sense to use up whatever fresh food you have, or make use of what you have available in your garden.
Kelsey Meade non-tomato vegetables kept in dark, chill cupboards/drawers, can stay fresh for more than a week. I don't know exactly because it never lasts that long. From my experience.. Take it with a grain of salt!
Thanks Alex I am an american living abroad and my thoughts and prayers go out to the hurricane victims recently and I appreciate so so much that you dedicated this video to help add some love to their lives through food. Something we all need
I don't often make a comment but.......this was fabulous and I know it was appreciated by all that were affected by the hurricane. Love, love, love your channel and zest for food.!!!! Such a great inspiration to us all.
When I first heard Alex's French accent I simply melted. I don't cook much, I just enjoy watching the videos because his accent gives me goosebumps. Salut!
Alex you are the man! So many great tips in one video. I have been subscribed for some time now and I have to say your content is consistently great! Sending our prayers to all victims of natural disasters, hoping for their life to go back to normal very soon!
Alex, for your awesome information, the Peruvian dish Leche de Tigre translates "Tiger's Milk", so named because they add fish milk to their ceviche. (sometimes)
Different species, its the Huge tuna that is used for fresh tuna that has all the mercury, at least in the Australian market, the tuna species used in canned tuna tends to be skipjack tuna which is much smaller and doesn't contain all the mercury that the larger species of tuna and salmon contain, its also sustainable unlike many of the large species which are at risk or endangered.
I really enjoyed your innovations on the recipes. Especially because a number of people around the world may not have access to the traditional ingredients for each dish. Subscribing for the long term!
Alex, the fresh stuff will keep for a couple of days. We do have ice chests and that is one thing that is trucked in- ice. The 15 oz of tomato sauce is too big. That will go bad before you can use the whole thing. We use the small cans of tomato sauce, 8 oz or less. Makes a good sauce for a pizza or sandwiches you make on a BBQ pit. Pickles and items like that keep better in the ice chest.
The apocalypse would be a perfect opportunity for a meet and greet Alex. Before we all die. Awesome video, will try the onigiri type rice salad for sure.
I live in Georgia, but was lucky enough to miss most of the mess, except for the traffic. We’re still seeing Florida plates all over the highway, from people trying to get home now. What a sad situation. Your video gave my family heading back home a great smile! Thanks, Alex!
This video reminds me of our last big power outage. We grilled steaks on the BBQ, made chimichurri in a mortar and pestle, and ate like kings. I even made a peach cobbler in a cast iron dutch oven. Thanks for making this video.
Alex, you must search for a Maldivian breakfast dish called mas huni. Just tuna, lime, onion, pepper and ground coconut. I would bet that mas huni will be your top one tuna dish after you try it. :)
I remember my mom always having canned potatoes in the cabinet....once in a while I buy a can to keep on hand for roasting with chicken wings and sausage....the fat of the sausage carmelizes everything....so good...they are good to keep on hand for emergencies too.
Love the videos because they are not just about cooking but about helping people and learning from experience and the great thing is, you share it with us and teach us. 👍🏻 Keep Doing what you love!
I love recipes that use store cupboard ingredients and staples. I'm someone who's working on moving out, and this is the sort of thing I'd live off- beans, rice, potatoes, and canned foods that are cheap. I have a selection of sauces and spices I'm taking with me when I move, but it's hard to make the same foods interesting enough to keep you sane. One thing I'd love is more of this- you get a budget, maybe certain limitations (no foods that need a fridge, i.e dairy, eggs, etc.) and show off some simple recipes someone in that situation could use. Another would be a series on preserving. Jams, pickles, oil preserving (like you would with roasted peppers), and maybe even dehydrating with an oven.
Good stuff! I don't know why people are bitchin about these tuna recipes but I can do these in a college dorm room and some salvaged power tools like that torch and a goodwill rice cooker and electric grill. Plus I found an old generator to power this stuff.
The hurricane connection is a little weird but the idea is great. Watching you make these made me hungry ... I think I'll open up a can of tuna now :-D
I had to try that sandwich and tried only using what was in my house, I didn't have pickled cucumbers or pickled peppers so I ended up using candied jalapenos and relish for that. I also used sriracha on my bread and oddly enough I didn't have canned tuna, only canned turkey. But I put it together and it was delicious. Thanks for the recipe, I love your channel and your creativity. Thanks again!
So innovative and elevates simple ingredients to make tasty easy dishes!! 😉❤️ regards from Canada 🇨🇦 where we love multi-cultural cuisine.. awesome video.
I'm here eating a can of tuna preserved in oil, just out of the can with chopsticks without draining the oil. Not a horrible meal, but I'll definitely give these recipes a try.
I wish I would have seen this video before Irma left us without electricity for a week and most of our food in Miami went to waste. Thank you for a great video Alex!!
Salut alex i am loyal tunisian follower and it makes me happy to see tunisian food cooked by you even though your casse croute bread looks more like a fricassé bread (the deep fried bread) and you twisted a little bit the classic recipe for the salade but this is why i like watching you, you are changing the rules :-) keep up the good work :D
Hi !!! I came across your video by chance and I must say I'm very impress with how you make every thing look so simply ....l will share your videos with my friends ...I'm from Trinidad ....lots of love ☺️
We just got power back when this video was posted! Definately saving this video, and we'll likely try them out with power a few times so we remember them when we don't.
Once a made a delicious pate using canned tuna 😋👌🏻 Please, more videos on canned, dried and frozen foods. We all have them and we need your creativity.
Another good caned tuna recipe is tuna with mayo, curry powder, nuts and grapes mix that all together and make a sandwich using any bread you want. Just use the tuna mayo and curry powder as a base and add anything you want. It's really cheap, really delicious and easy to make. Hope someone sees this and enjoys.
Trying out a mostly pescatarian diet for awhile, but I have almost no knowledge of doing fish properly (and fresh fish can get quite pricey). This has given me some great ideas. Thanks!
For an emergency situation, in the US you can get precooked rice in packets, it's meant to be microwaved for 90 seconds but it's not to bad fresh out of the packet. That would be a good sub in your onigiri.
