Am i drunk or everyone is drunk or what ? Look i dont like to be like these guys "only x likes, lemme fix that" but damn brother thats the weirdest shit i saw in the whole youtube.
Susur is a fabulous chef; I had the pleasure of eating at his first restaurant in Toronto when it opened. He was my "crush" while most others had celebrity crushes. 😋
Don't do it. 20 year veteran of the kitchen here. Be a doctor or lawyer. You'll. Iss every holiday. Every birthday celebration and every anniversary until your in your 30s and we'll established with a style. Then you'll have to manage kids who will call out weekly and pull no call no shows. And who has to cover when that happens- the kitchen manager- YOU. Not worth it when you can do Maintenance or electrical and be home by 4pm a d make more money...
@patrickasplund I've switched interests to Psychology and started a course on Udemy. Much more mentally engaging and I've always held interest in it, so this isn't a passing notion. I can always throw down in the kitchen without the pressure of professionalism.
@@dustinsanity85f u want a job that’s in high demand, I do cybersecurity and ethical hacking, in just Google alone the following years to come there will be over a million job openings in cybersecurity just for Google, lot of options plus udemy offers classes on that I’m pretty sure, if u have questions lmk
@@dustinsanity85psychology is so fun! I hope you love it. They say that only the crazy people laugh bc you cant be diagnosed with something and be a psychiatrist, so they get the degree in order to evaluate themselves. Lmao its probably just a myth, tho.. God bless❤ Octopus are too smart to be cooked, anyways❤
I use to work at a marketing company that did private dinners in Ontario. All I can say meeting Susur Lee was one of my highlights and the octopus is so good. Best part was getting to say yes chef. He's an amazing person!!! One of my best experiences to date.
You’re so lucky to have a father who is so talented. I’m sure he is a great man as well. Thank you for sharing. I looked like it was full of different flavors.
It's one food I don't think I'll ever even try, and I'm pretty open minded when it comes to trying new food. Consistency is huge for me and if any meat is really blubbery/chewy/or even fatty it makes me gag, regardless of taste.
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@@Juuk-Di cant do it, i tried it once as a kid, didnt like the texture. Now all i can think about when offered it, is that its pretty much like eating a monkey or dolphin and it suddenly looks much less appetizing
@@kels-- Octopi are some of the most intelligent animals Not that that matters, good food is good food, but I doubt a misogynistic homophobic racist would care about animal intelligence anyway if they can't even care about their own species. Then again, Hitler was a vegetarian for moral reasons, so eh.
This is one of my favorite foods and favorite preparations. I worked at Cape Verdean restaurants for six years and this and moreay eel are my favorite things in the world, (no I'm not excluding bacalhau because we all know). Love this!
This guy is likable. Masculine and a Great and Passionate , consistent Chef of high quality. Role model. The braids are fire! My man is peaking and living his best life healthy and happier than most people. Especially those of his age bracket. (No offense)
I dont know how to tell you about Pigs and Cows. (We all die eventually, no matter how smart we are. Personal thoughts: just be respectful to the animal that died to feed you. Waste nothing)
As a greek kid visiting my dad's small village in Greece, i have fond memories of snorkeling and catching octopuses with a spear sling and a sack of ink to scare out the octopuses. Grilling them with lemon and olive oil and some seasonings. 😊 good memories
I already adored you and now…first time i see a chef like this proudly using proper olive oil from my country…❤ oh my…and this dish! An improved version of our wonderful octopus salad. this is very very Portuguese. 😊
@@marguita100this is Herdade do Esporão olive oil. Comes from Alentejo like me 😂 the south of Portugal. It’s delicious but this guys have more products. Before the olive oil they are known for the wine…and it’s amazing. Any brand of Portuguese olive oil is great, I give you my word. Be careful because there’s fake ones where oil is mixed in but I guess that happens everywhere. Good olive oil is green. Always go for the green
The salt is right but next time I would wait till after you section the legs and do a salt rub with some granulated sugar added to the salt (for some reason it seems to just be a bit better with a little sugar rubbed in but it's optional). Rubbing rather than soaking removes more slime and grime making an overall better Final product. Either way your dad did an amazing job, it looks great. Another thing you can do if your playing to not boil it in seasoned water is to just throw it in very hot water for around 10-45seconds. It doesn't cook it alot but it firm's it up making it better for pan cooking a frying
@@randomstreynjah9705 his way is good for restaurants due to it being less time consuming. Hence you can pump out more servings, However for home cooking I'd definitely do a salt rub instead of soak. At least for me it's worth it.
Two questions. 1) Did he tenderize or massage the octopus at all during the salt bath? And 2) What’s with the plastic wrap? Did he marinate it overnight, remove the plastic wrap and then recover with tinfoil to bake it? It made it look like he layered tinfoil over the plastic wrap and then put it in the oven but that can’t be right.
He didn’t drop it before it’s heavy or because he’s not strong. He dropped it because it was slippery and “alive!” That’s the story folks!! Who disagrees?🤨
For those who don't know, putting freshly killed molluscs in a dish can still lead to post-mortum movements, especially if acids and salt are added, but even tactile stimulation can get them moving.
I would never eat that or buy and cook it myself because I thought it was gross, but when I saw how he prepared it and the plate looked yummy at the end, I definitely wanted to try some. Respect, chef!
Next time, please, try making "Pulpo à Feira" from Galicia. It's a very different take, a simpler one but very tasteful that allows to feel the octopus flavor🥰🫶🏼
