Video

Let me know how it goes!

Thanks! I suppose at this point the best I can do is add more to the description.

Thanks for the feedback. I think this is extremely valuable. I may try a corrected version at some point.

@@WorldTravelerCooking No problem, you're welcome, it's the way i learned from my grand mother and it's also how they are made in the small belgian fry shops, i've learned how to make fries from my grand mother, and am 52, so been around, and also in my early 20's i studied to be a chef. if you get the chance come over to belgium, good fries, a lot of sauces to choose from, a good belgian beer with it, and if you bring your lady, make sure to try our choclat and waffles.

Yeah it is great for that!

Thank you!

Hahaha

I can totally see that working!

Hi. I can be reached through some of the places to follow me. Feel free to reach out there (Tiktok or instagram) and will be happy to talk about this.

It depends on the food. Takes me maybe an hr to do the editing and some time to write up the recipe. Research and cooking time vary a lot though.

You are very fast and hard worker. But you deserve more views & engagement from the audience to be honest. You can optimize your videos, so that it could reach to more of your audiences

Yeah the next step would be to get professional production help

@@WorldTravelerCooking yeah, but if you can research the keyword yourself is the best way.

I'm a professional & worked with so many niche but no cooking channel. Pls give me a chance to do 1 video from your channel for my experience & I don't charge you for that.

How do you add the pasta water before you boil the pasta? Do you save pasta water in your fridge?

@@WorldTravelerCooking No. It is just hot salty water from the saucepan where i cook the pasta at the beginning, which is ok because the water just needs to avoid that the garlic burns in the oil. I boil that mixture constantly with medium heat. The water always evaporates and i put more water in. The starch comes in later when the pasta is boiling. That way, there will be quite a lot starch which forms the emulsion in the pan when the pasta is not even in it yet. But be careful with the salt. put less into the pasta water, because you’re constantly putting it into the oil. it could get too salty. 😀 Basically I never boil something in just the oil. There is always water in it. Initially just saly water which gets the starch over time when the pasta comes in.

@@kevinm761 Ah ok. Yeah that's part of the reason I put the garlic in whole (it doesn't burn as easily that way).

Thank you!

Not sure I understand. you mean during the dry brining?

It’s easier to let fish dry out if you put them in the sieve so you can get rid of their water. I use the same method with Aubergine that I put in the frifge over night.

Thank you so much for the comment. One thing Italians and some others excel at is simple delicious food with few ingredients.

Other foods you might like for Lent ob the channel include Sopa de Ajo and Spaghetti Aglio e Olio. Also maybe bagna cauda.

Thanks for the tips! I also think using the dumpling machines might be a good option also.

@@WorldTravelerCooking That would be less authentic 😉

Hahaha. It certainly woudl be different.

Glad you like it!

You need some gluten but not too much. This approach worked really really well.

Dankeschön

Nope. I am in Jakarta, the current capital and largest city. I am glad you like the recipe. I really like tgis dish this way. Hope you do too!

Yeah I am using 5% acidity vinegar. Depending on the salt/sugar composition in the dry brine phase, you could probably cut it with some water.

Not yet! Will do!

cut after pressing. I may do that sometime. Possibly when I cook something with it.

Glad you like it! I sometimes actually use vegetable oil (and suspect that this may have been used sometimes too). It's also definitely its own dish. And by the way I first had it at Adjust when we still did company brunches.

Huh. “Jagdwurst (literally hunting sausage) is a German cooked sausage made with finely ground pork sausage meat and coarse chunks of lean pork or pork belly. Some recipes also include beef. The meat is usually seasoned with salt and flavoured with spices such as green peppercorns, mace, ginger and coriander. North German styles of Jagdwurst often contain mustard seeds, and in the south, pistachio pieces are a common ingredient.” -- Wikipedia Would it have included game meat? Our whitetail deer are very lean and what fat there is doesn't taste very good so almost everyone makes a mixture of pork and venison for what we might call Hunter's Sausage.

@@trleith Could be worth a try I suppose, but mostly it was a way to preserve meat scraps so I wouldn't use bulk meats for it.

@@WorldTravelerCooking Well, no, the backstraps won't be in there ;-) But a deer is a small animal -- there are lots of small pieces of meat. I'll have to try it, shoot for 50% venison, 25% lean pork, 25% total fat. I don't think I've ever had a sausage with chunks in it before. Maybe it'd be better to grind the venison through the coarsest plate and the pork through the fine plate, then combine them. Dunno.

That is a great idea. thanks!

Yeah most of these dishes are GREAT fried the next day. Same goes with both cepelinai and kugelis too.

Yes. It will keep for a very long time once prepared this way. I would try to eat it within a year but I don;t even think that's a requirement. It is worth keeping in the fridge and of course traditionally as a winter food, keeping it cool enough would not have been a problem traditionally.

@@WorldTravelerCooking Thank you...I have mine brining overnight as we speak (SE Alaska)!

@@stevenholton438 Nice! Best of luck!

So historically you don't see a lot of spices used in Baltic cuisine. Spices were traditionally very expensive for a number of reasons particularly in that area. Here the main flavors are sour cream, onion, bacon, salt, and pepper, which more or less exactly maps to my experience of Lithuanian cuisine. There are other dishes that do use local herbs though -- Often, as far as I can tell, herbs are usually used one at a time rather than in combination. I have seen a lot of references to (in order of frequency) dill, marjoram, and basil. These are often used for flavoring cepeliniai fillings for example. The end result is food that focuses much more on the flavors of the main ingredients and a lot less on the spices.

Thanks!

yep, these are about 18%

Thank you!

Thanks 🔥

Glad you like it!

I was very pleasantly surprised!

My pleasure!

Specifically?

Thank you for that advice. For those outside of Nordic regions it may be hard, of course to get the right sour cream.

I hope you enjoyed the video!

Glad you like it!

That sounds delicious. I hand;t thought about pairing with pickled beets but that sounds delicious!

@@WorldTravelerCooking Sorry, I meant pickled turnips.

I suspect there is some similarity and possibly cross-influence

My pleasure 😊

@@WorldTravelerCooking ❤️‍🩹❤️‍🩹

It takes some time especially if you ferment the beets yourself, but it is worth it!

@@WorldTravelerCooking Yeah, agree with you👍 I can try it home😄

Thanks. Hope you like it!

@@WorldTravelerCooking Soo much 😍

Thank you so much!

Thank you! Hope you did too!

Thank you so much!

@@WorldTravelerCooking You're welcome 🖤

Thank you. Hope you enjoy it!

Glad you like it?