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The potato flake take is kind of bold. I have had that before and it tasted gnarly to be honest. Still a good idea especially when it comes to the economics.
@@rieperthade5711 nah, i don't mess with THC and food. I don't like the flavor itself, and i don't know how different people will react ya know. don't want to ruin anyone's night
I love the statement "he was in ratatouille", because it's so true. Like, just as an actor provides their appearance as their artistic contribution, this guy was /in/ it in the sense of providing his artistic contribution through a recipe!
I just randomly stumbled across ur videos today. And i gotta say, after the first video i just had to subscribe. The passion and the mastery of what you do, in the calm and collected way you do it. Man i love it! Keep up the great work!
Love the way you work with the camera and interact with the viewer. Not too much pizazz but also more than none. You seem genuine. Thats from an outside unbiased perspective. Keep it up man you will go nowhere but up ❤️❤️
hey man, really enjoying your stuff lately! hope we get more of these full-length recipe videos, your know-how is apparent and your manner on camera is delightful. p.s. what exactly is that plate/round surface you put your pots and pans on to heat? cuz as of rn it could very well be magic in my brain lol
@@drewkg14 I think you should elaborate. By rating these restaurants all across France, then Europe then the world, along with publishing excellent road maps, before the days of GPS units and smartphone navigation, Michelin gave people a reason to travel long distances more often and yes, the need to replace their tires sooner. Exxon, Esso in Europe, published most of the maps in the US and every car's glove compartment was an explosion of misfolded maps every time it was opened up by the wife who doubled as the navigation unit. I'm not saying women should not drive, it's just that in the map days on long trips it was usually the husband driving while the wife managed the directions and periodically leaned into the backseat to smack the kids around when they acted up. Ah the good ol days!
it's the pith that gets bitter, but remember that bitter is one of the 5 essential tastes. Brings balance to everything else. in moderation of course (:
@@SenpaiKai9000 thank you for replying. I didn't realize bitter as an essential taste. We are so used to sugar, salt and umami flavors. I appreciate your response.
Thanks for the video : ) I've never seen someone fry anything in a pan that wasn't on the stove - was that for the video or is it better to fry it in cooling oil?
ok to shave off some zest for the brine? I'm into zest lately... also, look into locking auto focus after it has grabbed the focal length. You lean in and out of the fixed focus a little, but it beats the auto zipping back and forth...find that button! peace!
I have a question and sorr if its super stupid. But you said for best result u want to keep the chicken brining over night. If soo, do i keep it inside the fridge or out? Thanks ! U THA MAN!
I'm currently taking business in college (specifically Entrepreneurship) but this guy inspires me to become a cook. Now I'm questioning myself, f**king teenage years 😭
I was excited about that cereal until I said it was his chicory root. Cause the worst bloating and cramps ever when I ate too many granola bars with them lol
So, a skeptical me (along with the wife) made the brine yesterday and marinated the thighs 12 hours. Only change was adding potato flakes to the dry. Pulled at perfect temp. Before the fried batter flavors hit me, the FIRST was the AROMA of the BIRD BRINE wafting up my whiffer! 😱😮💨 Then the JUICE came gushing out in my quacker, THEN it was chased by the flavor/texture of the ungodly crispy CRUST! My eyes rolled back in my head like a shark, and I couldn’t talk. No cap, took about 90 secs before the impact of all the flavors & aroma returned me to earth. 🤦♂️ In five decades, I’ve not come within a country MILE of yardbird on THIS level!! Keller’s now on optimistic probation. Time to crack _Ad-hoc at Home!_ 🤘🤘🤘🤘
Came across your videos a few weeks ago and im hooked! Congrats on all the growth you deserve it! Im not sure if its the passion you have coupled with amazing recipes, or that soothing voice that gets me but whatever it is you got it! You're definitely going places!
nooooooooooo. i like both but you can't really compare the two, since they're from different parts of the world. Indomie's a dry noodle, heavier on the spices. and Samyang is Korean and very spicy.
@@SenpaiKai9000 I'm may olace we have waiwai mimi which literally tastes like indomie but better. But yes both are different things lol. I hope to buy more stuff you recommend soon, thanks Kai.
Looked great man, I've still been a little intimidated to try making fried chicken. I love making food, but there are certain ones that still intimidate me lol
Honestly man I was the same way but it's really not that bad tbh. You can use a wok and smaller pieces so you don't have to use as much oil or risk spilling. To check the oil I just drop a bit of flour in and see if it starts bubbling. To check the chicken I take the biggest piece and cut into the thickest bit, if it's undercooked just throw it back in for longer. You can honestly make chicken that's better than kfc or any restaurant. Btw use thigh so that way you don't have to worry about overcooking at all and also putting corn starch in the flour mix makes it extra crispy!
I made this and wow.. this great recipe. I really appreciate the techniques you teach in this. The lemon and rosemary have such a great fragrance and then it becomes subtle after it's cooked. I did tweak the recipe and added more salt (mistake) since I only had 3 hrs to marinate and as Kai suggests you really need 12 to 24 hrs. My chicken pieces were not tempered enough prior to frying so 165 was just barely cooked. Next time I will cook to 170-172. Anyways... Loves your video and techniques. I never deep fry but now with new techniques learned, I'm definitely willing to tackle more deep frying
This is such a great channel. I laugh a lot and learn a lot whenever I watch. Keep it up man, I think you'll be huge on this site. Also please do a six pack recipe, I've been working on mine for months now and still haven't achieved your god like figure
Sorry if this is a dumb/common question, but what is that mat he puts the pot on on the table? Is it some sort of burner or just a placemat type thing?
Hey idk if you posted it but what was the recipe for that pancake you made in the rice cooker? Btw subbed love the content first sub in a while man I had to
