I've worked in restaurant and catering kitchens for thirty years. Watching someone cook for family and friends is far more satisfying than any highly produced program. Well done Jim.🇺🇸
30 yrs ... you must have had a ton of patience ...If you don't mind me asking did you work front or back of house , I still work in the trade .. in the Kitchen
I really enjoyed this episode. I live on southern Vancouver Island (Canada) and our pacific octopus is large like this. After gently boiling the big tentacles (just as you did), I then marinade in garlic, lemon and oil overnight, and then grill on the bbq. I don't rub off the skin because it does crisp up. Keep up the great channel!
I'm glad to see uncle Jim and uncle John well. Please be safe, warm, and have your bellies full. Thank you for teaching me so many things and recipes. I appreciate it
FISH LOCKER: I gotta say, I Love Jim!!! I also love how you delibretley incorporate Family, Friends & your love of Creation, which appears more and more obvious, the more of your videos I watch!!! I have been in health care for 26yrs +, and I now find myself taking a much needed & up until recently NYD - PTSD break... I now have a disabilite(s), issues I struggle with on a regular basis, yet when I see Jim immerse himself into his "art", what I can only assume was his profession, or a life long passion... ..."The food" ...Cooking... Being - "In the kitchen", "hands on"... ...And to watch his communication go from not quite perfect (wether it be camera shyness / age related), yet still very clear... ...But to then be completley 100% clear with no "artifact" yet all the while still very clearly from an intelligent, educated, thoughtful, skillfull articulate person... ...Well, I don't know what to say, except that it makes me happy, and makes me think of A hope that lies ahead for all humankind if they so desire! ISAIAH 35:5-10 REVELATION 21:3,4
We are very simply sharing what we love doing. We are so fortunate to have Jim share his passion for cooking with us - and I know both Jim and I have had similar issues to yourself through our lives. I hope that our videos may help folks out in some way. Take care and have a wonderful day. 😊💙
I enjoy these videos with Jim very much. He's an excellent cook. But on this video, I think the very last scene of you and Jim sitting together is my favorite. Family is so important. ❤️ ❤️ ❤️
Jim has done it again with 3 surprising ways of cooking the octopus, you can see how much enjoyment Jim gets from cooking the food that you have caught and good luck to Hannah when she competes.
He knows exactly what brings out the best side of what ever creature you bring home!! I could almost smell the garlic! Haven’t tried any of one that large. But have eaten much smaller tentacles like calimari! I enjoyed it while hot . Not a fan once cooled off! Thanks for sharing! He’s such a lovely man! 😉❤️👍
What a delight..Fish Locker, JIm 'the truely amazing cook' and an octopus for lunch there no dought there's a silent appreciation on both sides .thank you both its a joy to see the catch to the plate.
I’ll put yer finger on it, it’s bloody delicious! This was wicked smart John and Jim cooked up a storm,he’s a talented bloke. Loved watching this and great to see the Fam. Well done and THANKYOU extra treat and am very happy good lad
Surprised that the meat was tender. Freezing before cooking a protein worked well. Enjoyed and learned, which is your talent. The video/picture captured of you two framed in the kitchen at the end, is priceless.
Interesting and informative! In my own experiences trying to cook octopus and squid it always came out like rubber, so I gave up. But with these new insights I think I have another go at them. Jolly good! Thank you!!!!👍👍
@@JazzFunkNobby1964 I do a lot of stir-fry type cooking so very quick and less than 5 minutes on the heat for sure so its quite tender but if you go too long say 15 minutes it gets hard like rubber bands and then you have to get past that stage by cooking at least an hour. Most octopus I get has been frozen and I haven't had too many issues with it being rubbery. I think freezing breaks it down. Now I've deep fried too and that's a fairy hot and fast method too. The only other way I've had it is basically alive at a Korean restaurant where they pulled from the tank and chopped them into bits and served it moving on the plate. It was okay bit a bit creepy to feel the muscles wriggling about while you chew. I'd probably never order again as I prefer it cooked.
Fabulous Jim. Thank you - again. This one in particular, I will take away, play back and take notes as one thing I adore is octopus/squid having spent almost 7 formative years in the Far East in my teens and numerous trips back out there in my 20's. I could taste every mouthful John!!! Envious!
The octopus is an animal I have immense respect for, everything about the creature is fascinating and impressive. The fact that they are also delicious is a bonus.
Thank you, John. And also thanks to Chef Jim. Made up recipes are the best. Crunchy greens are very good for you and tasty. Jim has a great sense of humor.
I enjoyed that one, to see the Jim get into it ! thats what fishing and life is all about. so many years of experience there. Use it guys learn from it because if we dont we will forget
I loved this. I'm a retired (from line cooking) chef but still love to see this work. I thought a nice remoulade including a reduction of the octopus stock, strained, would be an amazing dip for the crispy fried Octopus. Yummm!
Super cooking with beautiful ingredients. I can almost smell the flavours with the lovely sizziling! No stone left unturned in the different cooks. Marvellous. Well done, thanks!
Blinking delicious, I could tuck straight into that. I love doing them on a BBQ after a nice 30 min boil in heavy salt water with an onion and lemon. The BBQ really gives it that smokey taste. That said I haven't done it with the Octopus equivalent of the Kraken, boy that things was mahoosive, well done team Locker!
Thank you so much for this lovely 8 legged feast! I'd never have thought to try it in a mixed veg salad! I hate to say I mostly cook octopus 🐙 and squid 🦑 Asian styles or grilled in Mexican fashion! This all looked so lovely and yummy my poor tummy protested my lunch of smoked sardines on buttered toast lol. I have occasionally cooked octopus in an Italian grill flavor with a light pomodoro sauce over angel hair pasta. I will be going to the Asian market to see if I can find some octopus 🐙 🙂 the lovely Japanese lady who owns this market absolutely loves seeing me buy big boxes of squid or octopus out of the big freezers. Alway asks what im planning on cooking. Shes so sweet. I wish I could send you some garden veg as the yellow and green zucchini are just coming on and would be lovely in your salad. I think they are courgettes in your area. Thank you again for listening and cooking up that lovely meal at our request. I'm sure your father in law is hoping we don't ask you to bring him some odd dogfish or other sea creature to cook. 😁🤣
Hello emeraldwitch, thank you for your kind response to our film, I do enjoy cooking with courgette particularly yellow, used to grow Cornish Gold, “ gurt lickers” ( that’s big in Cornwall speak) I had to stop growing them as I am limited to collecting rainwater for my allotment, courgettes are thirsty!!
I love that he cooks from basic and mostly fresh ingredients, without premixed / ready made stuff from the supermarket. Hared you talking about a sharply flavored mayo sauce, here's a recipe I learned in the Danube Delta (goes well with many kinds of fish and seafood): a cup (100-150ml) of fresh mayo, a cup of creamy yogurt, the juice from one lemon, 5 garlic cloves (crushed into a paste), a teaspoon of table salt and a pinch of fresh peppermint or basil leaves (finely chopped). Mix everything together in the listed order, than put it in the fridge for an hour to serve cold. If you don't like garlic just skip it and add more peppermint / basil. If you can't find creamy yogurt you can mix sour cream with regular yogurt (about half and half), it's not the same but gets close enough in flavor if not in texture as well.
Thank you Jim. All my family cook and bake, my dad was a cook in the army and my brother was a chef. I can boil an egg and open a tin of beans. 😀. You are definitely a master. Thanks again. 👏👏👏. Take care and stay safe all.😷🙊
Jim is such a beautiful and perfect contrast to your no nonsence style. what a great pair. I love watching these videos. Warm Octopus and Potato Salad was a favourite staple dish in Rome, when I visited Italy this year for the first time. First time Id tried it, delicious. I can imagine it would have been 1000 X better if freshly caught that morning. Jims dishes looks magnifico!
Everyone will be wanting shouts from Jim now everytime you do a catch/cook video!! But Jim is a genius.he said he was making it up as he went along!! Bit shout to Jim from Northern Ireland!! John...you are definetely well fed with some amazing meals
I love watching your catch and cook videos, but it's an extra special treat to see you guys enjoy it as a family. Jim should publish a cookbook if he hasn't already. If he has please send me a link 😁.
That looks soo good..we used to to go spear fishing with forks on the end of broom handles when were in Spain when i was a kid and used to take the back to the place we were staying and the cook used to cook them up for us....it is my favorite seafood....
Amazing watch! Jim is amazing at what he does, a real story telling approach to cooking. Excellent to see firstly the catch in your other video and then to see the finished dish on a plate. I hope you both enjoy the rest of your week :D
That looked GORGEOUS! Never fancied octopus, but me and my wife were drooling over Jim's dishes! So glad those beautiful colours returned once it warmed up. Wasn't looking too appetising straight from the freezer, but it sure perked up when boiled.
@@jamesspargo7821 That magic Spargo Kitchen abracadabra turned it into some of the best looking dishes we've seen in a LONG time. Alas, we can but imagine the taste, although, we were pretty damned sure, it would have been divine!
Every time I watch Jim in his kitchen I know it's going to be great food, great conversation, and a wonderful learning experience. I was thinking that the cabbage crisp would be an excellent source of protein during a difficult hike or a backpacking trip...or better yet, in the emergency stash for that just in case moment. Thank you for taking us back to the kitchen, your father in law teaches me every time. Still wishing for smell-o-vision, lol. Great video Sir, thank you for sharing it with us!
That was a masterpiece of different techniques. I especially liked seeing an old school classic coming out the back catalogue, Polonaise! That took me back. 🤤👍
Mr. John Locker you are becoming a legend in you simply and beautifully presented extremely useful and entertaining videos along with your family and the chef Jim👌 absolutely loved it...
@@TheFishLocker more like... I lost a shrimp pot for a few days..and firguire out after a few days octopus will move in and stay .lol. Shelter and tasty shrimp right at hand is just too hard for them to pass up.
Depending on where you live on this lovely blue marble -in the US I've had really good luck finding good frozen octopus 🐙 at my Asian market. Ive even gotten lucky and nabbed a whole 2 flats of small ones called web foot octopus. I love the little ones in a cold salad with sesame dressing. So tender and yummy. Hope you have good luck.
The only time I have had Octopus was in Italy, It was cooked like the braised dish you had, also had similar ingredients as well as some chilli and some chorizo sausage. Thanks for the upload John, enjoyed that.
What a wonderful video. such a vibrant selection of dishes! The flavors rendered with the fresh herbs look to bring out the flavor of the octopus. Absolutely lovely!
What an amazing looking feast those 3 tentacles made, very mouth watering. You're right, the whole Octopus would have been enough to feed a crowd. Nice having a chef to show the range of dishes too. Thanks for sharing (at least visually), Don from South Aust.
This video had me drooling. Great blends of spices. I think that Jim needs to sit down and write a Spargo's Kitchen cookbook. I find it hard to keep track of the spoken recipes when he is doing multiple dishes. Well done Jim and good thinking John in deciding to keep the octopus in the first place.
@@jamesspargo7821 would love to see more cooking videos from you, btw, you move like magic in the kitchen! It was so relaxing watching you create, I swear I could taste and smell it all through the screen!
Excellent video bro. I have been waiting for this to drop. Off to Morrisons to get some octopus tomorrow morning, Would go now but they always get their seafood Fresh first thing. *other supermarkets are available hahaha. I have always been a little scared to cook Octopus as i have a failure rate of 3 in 1 with squid. (Michelin would be proud of some of my attempts) However, due to the great work and technique again by Jim, I have new found confidence. He always makes his cooking look so easy. 🙂
I love making the crispy leaf chips from kale!! You can even do it in the microwave! Just roughly chopped kale tossed lightly in olive oil, sprinkled with salt, and stuck on a glass or ceramic plate in the microwave for a minute to a minute and 30 seconds. The key is to not overcrowd them when cooking :) The kale gets super crispy with all the surface area of the curls and it's like biting through super thin layers that immediately start to dissolve!
I admit I fast forwarded to see if James was going to try it or have pancakes instead -- good video thanks -- Good luck to the Mrs on her competition as well
....tentacles. Haha! Fantastic video as always and very happy to see another Spargo Kitchen video. Thanks for the great content as always! Cheers from Arizona.
One of my favourite dishes is octopus in a spicy tomato sauce. I saw a news article only last week that there seems to be a massive population surge of octopus around our coast this year. So hopefully I’ll start seeing it more often at my local fish monger. Great video guy’s as always. 👍😃
Absolutely fabulous video...very informative and great fun. It was a bit difficult to hear all the dialogue though when the cooking got fast an and furious. A wireless mic or clip on recorder would really help with that.
Two lovely blokes made me laugh calling the tentacles testicals I love that your love of seafood both cooking and catching and never minding that a lobster or crab is too small and has to be thrown back and I really envey your solid support in the conservation of your home business and helping them with sustainable development for the future and most of all your overall personality is very much how we would love other people to be so honest and well just being you and your a joy to watch....little James is very much like you and your personality shines through him and if he followes in your footsteps then we will have a great young man for the future to carry on your support for stock for the next generation.. Be proud your doing so much and good luck to you and your lovely family and all your friends you introduce to us xXx
I'm portuguese. We first freeze the octopus, it really helps to soften it up. Then cook on low heat for +1h, depending on how thick it is. We only put salt in the end. Once you can easily pierce it with a fork and it feels very soft, turn the heat down, add salt and leave it to cool down. At least that is the way I make it.
Year's back my dear wife and I went to a restaurant in the city , I had a big lunch 5 hr before so I ask for a tail bit of rump steak . The chefs knocked me up a beautiful meal he called it sleeping bull on the bush floor. It was steak with them leave chip things around it . The waiter told me that he was happy that I liked it because the chefs just made it up lol true story. I wonder if your mate knows him 🤔 top video mate
