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btbyrd said:
I just discovered this YouTube channel and I just can't stop watching.

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Here is a western version of the same thing:

Personally, I find these videos strangely disturbing. They depict a world that does not exist, are completely fake (in the sense that no-one actually lives like that), and seem to play on people's desires more than anything else.

It's food pornography, and not in a good sense.
 
Intersting, I’m going to try this. I suspect it depends very much on the individual head of garlic as to how well that works.
 
I enjoyed watching this. It's very down-to-earth and pragmatic. And she's competent.

If you don't want to watch it all the way through, scroll forward until you get to the bit with the onion at 13:40. I really liked the suicide comment :)
 
Michi said:
I enjoyed watching this. It's very down-to-earth and pragmatic. And she's competent.

If you don't want to watch it all the way through, scroll forward until you get to the bit with the onion at 13:40. I really liked the suicide comment :)
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I liked the ginger peeling technique. I haven't seen that before.

The onion technique is my preferred method. I'd started to question it, because it's not the classical way, but it works well and produces uniform pieces efficiently.
 
ACHiPo said:
I liked the ginger peeling technique. I haven't seen that before.

The onion technique is my preferred method. I'd started to question it, because it's not the classical way, but it works well and produces uniform pieces efficiently.[/QUO

Used a spoon to skin ginger at work less waste than using a knife. Used to peel quite a bit for ginger chix. Sauce. One of many tricks learned from my buddy Tin Fu Chinese do not like to waste food.
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I would use a spoon to peel ginger at work. Peeled quite a bit for ginger chix sàuce. Learned this and many other tricks from my buddy Tin Fu Chinese do not like to waste food. Sorry for two posts had a few beers and using my phone.
 
Michi said:
I enjoyed watching this. It's very down-to-earth and pragmatic. And she's competent.
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The radial cuts on the onion make it splay out as soon as you apply the least bit of pressure onto the top. You see what she had to do to counter it. I treid it once and abandoned the method right away, even though I had a really sharp knife. If uniform cuts are that important I'd add two horizontal cuts on the sides of the knife (not the typical horizontal cuts you see so often) or just get rid of the large single side slices after you have cut it up.
 
On episode 2 of Remarkable Places to Eat (the one with Tom Kerridge) on the BBC, there's a guy at a fish and chip shop who fillets all his fish using sharpened table knives :D
 
This is what I'd call a historical document. How different things were not that long ago :)

I think this is a real gem: https://bit.ly/2knl8V1

If you want to watch the whole thing, it's in two parts, just gorgeous:



Note to Angie: It's really annoying that, if I clip something from YouTube and paste it here, the forum software removes the timestamps, so the video plays in its entirety, instead of just playing the clipped portion. I pasted a bitly link above to get around that, but that doesn't show the preview, i.e. still frame.
 
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ACHiPo said:
Makes me yearn for Sarlat in Dordogne! No consume' with carrot sticks or Armenian crackers, though.
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Funny you mention that. I was in Sarlat last May and ordered Cassoulet. It was underwhelming and probably my least memorable meal. There are just so many great options in the region.
 
Corradobrit1 said:
Funny you mention that. I was in Sarlat last May and ordered Cassoulet. It was underwhelming and probably my least memorable meal. There are just so many great options in the region.
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We spent a week there a few years ago and had a couple outstanding cassoulets, as well as a lot of confit and of course fois gras. My favorite item, however, were some salami-like sausages with walnuts we bought in the street market. They were absolutely incredible. The seller was only there one day. Upon our return I searched without luck on an importer. Just a nice memory.
 
Did you get a chance to visit the Sunday street market @Issigeac? I discovered figs stuffed with fois gras and those were superb. But it was easy to overdo the fois gras, and the magret de canard, which seemed to be on almost every menu. The cheese selection was great and there was a multitude of dry sausages for sale. The wild boar variety was very tasty.
 
Corradobrit1 said:
Did you get a chance to visit the Sunday street market @Issigeac? I discovered figs stuffed with fois gras and those were superb. But it was easy to overdo the fois gras, and the magret de canard, which seemed to be on almost every menu. The cheese selection was great and there was a multitude of dry sausages for sale. The wild boar variety was very tasty.
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I don't remember which days we were there, but we went to the street market a couple times. The first time we found the walnut dry sausage. Yes a little fois gras goes a long way, but man oh man is it good!
 
Wait...there's such a thing as too much foie gras?

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Just stumbled across this. IMO, it's excellent. After nearly 45 years of being a passionate cook, there were still a few bits in that video that were new to me.
 
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Michi said:
Just stumbled across this. IMO, it's excellent. After nearly 45 years of being a passionate cook, there were still a few bits in that video that were new to me.
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I completely agree with you it's excellent! Also for me a few new things to see. And the video also brought me to https://jp.foundation/ where there are lot of other great videos.
Thanks for sharing!
 
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