It's supposed to be pave, but for pave you only sear two sides. Because they cut it round, personally I'd sear along the side and leave the top and bottom as is
I was doom scrolling and only paying half attention to the short. Once he took a bite, I thought, "Wait, did I 👀 an 🍆 on the fridge?" I watched it again, and there it was, 🍆, 〰️ and all! 🫣🤣
Love how they get the caviar out of the tin with a fancy caviar spoon made of mother of pearl so as no to affect the taste the use a metal spatula to flatten it out 😂
Think that is more of a storage issue, a spoon touching it for a few seconds isn't going to give it time to absorb anything. Also probably a myth used by caviar salesmen to sell expensive spoons.
Love how people in the internet who never eaten expensive caviar talk about things they've seen on other videos like they know anything about different materials affecting the taste. :D
@@zir456 That is absolutely not true and you couldn't provide data that says otherwise. That's just your poorly-informed opinion on a subject that you don't know anything about.
I was drinking when I saw that fridge door doodles, and I nearly choked. 😅😅 Well, what a coincidence, coz pen*s and potato are somewhat quite related in my local language in West Sumatra. In the local language, "potato" is "kantang". But, when you say the word "kantang" twice, it means "testicles" 😂😂😂
@SilkandStones american cheese is just… disgusting. it literally is legally called “cheese product” because it cannot be legally called CHEESE. it taste putrid.
@@elissalesse8320 you do realize dairy queen's ice cream has the same issue, because the contents of the ice cream are literally too high quality for it to just be ice cream
@@elissalesse8320 also, it legally can't be called cheese because in order for a food product to be a true “cheese,” it has to be more than half cheese, which is technically pressed curds of milk. So each Kraft American single contains less than 51% curds, which means it doesn't meet the FDA's standard.
Make this time to time in my restaurant, a massive hit. Crispy on the outside super soft on the inside, goes very well with duck breast and berry sauce
Do you know how it works with fried food ? i guess not... if you fry when the oil/fat is hot enough the fat doesn't penetrate the food. just the outside get in contact with it.
With you on that. I've had the stuff. Several times. A few times the uber insane expensive stuff (not on my dime, that is never happening. I think the date thought he would impress me. I took a cab home alone.) and... no. I mean, if you discount the cost. The flavor. The texture. The smell. And the whole idea of what they are, I'm sure it's fine. But give me the potatoes. All day. Now I gotta go buy another unitasker for my kitchen and reorder duck fat.
@@JayDuuubbyes it does, but not to the point that it’s RUINED ruined. caviar has such a delicate flavor that the metal utensils can instill a metallic flavor, and the hard material can pop eggs as you scoop. however, people generally don’t care unless you’ve got some extra fancy caviar, or you’re extra passionate about regular caviar😂 mother of pearl is recommended, as well as the traditional utensil to serve with!
There is no such thing as an age restriction nor requirement for tator tots. This is just a rich persons tator tot, nobody with a min wage budget can afford that much duck fat lmao
If you peel potato for veg lasagna, make sure to salt the sheets and double them up. Single layer practically dissolves. I've been meaning to try frying potato sheets and use them as taco shells.
I’ve made Irish spaghetti once by having fries with spaghetti and meatballs (and I think I tried spaghetti and ground beef too) now I want to make Irish lasagna
Well, if ur vegetarian because of animal abuse, you should get some chickens, or find a buddy with chickens. The eggs are usually infertile with 1 incopitant rooster. Pick em up that morning and stick em in the fridge just in case. The point is, you have eggs for pasta. If its life you care about, the last thing you should do is buy cheap products from factories who destroy us all. Get over yourselves
Not just a lasagna. Imagine the possibilities. Replace the Italian ingredients with say, Mexican. Making a potato Al pastor lasagna? Or BBQ. A smoked brisket potato lasagna. The possibilities are endless 🤤🤤
@@zaradoe5422 why not make things interesting? Scalloped potatoes are not nearly the same as that thin sheet he made and wouldn't be the same with any ingredients. You're acting like people don't use potatoes like fries or baked and add crazy stuff to them.
Search up chiba kogyo, its the one in the video and its pretty expensive though there's definitely cheaper. It isn't usually used for potatoes though but I'd definitely try using it for this 😂
You use a bone spoon when you dip into caviar that you're going to keep dipping into. If you use metal it will start leaving a taste. However just leveling quickly with a metal knife will not leave a taste. It's the constant dipping in and out that causes the bad taste.
@@LKMNOP That's a phenomenal way of learning about food stuffs. It's always difficult to go by someone else's taste buds! What's your most recent, favorite new-found food??
Perfect use of time, good editing and your personality isn't that crazy over the top screaming in my face like everyone else now. I'll sub just for the effort and flow.
OMG - I went straight to Amazon. Then thought, I have no more space for another gadget and how often am I going to use it…then, duck fat is pretty pricey- I’m on the fence…
if you dont randomly have 2 quarts of duck fat just laying around paint it with garlic butter and deep fry in peanut or veggie oil and replace the caviar with romano or Parmesan cheese is also fantastic. you dont need to spend an entire paycheck for homemade fancy.
I really wanted to see a cross section of inside it once it was bit into! But this is thin slice potato perfection! I'm obsessed with my mandolin at the moment but this is NEXT LEVEL 😍
