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The English dish most similar to the Irish spice bag is "salt and pepper chips," featuring seasoned chips with onions and peppers, commonly found in Chinese takeaways.

Merci beaucoup

There's no basil in beef bourguignon.

Sorry about that, I'm still learning.

My favorite, but the rest of the fam is less excited about it

Dude it is the holy grail of pasta! If you do it make sure you brown the sausage meat.

Hey Seamie, whatever you make I'm sure it'll be grand lad!

Thank you for the invaluable tip! I hope it helps other pot of plenty viewers. What other interesting videos have you been watching?

@@PotOfPlenty Thank you so much for responding. I have been looking for BBQ recipes. How to cook steaks, chops, chicken and fish. I think a good idea might be what to do when you plan a BBQ and it rains; how to cook everything inside? This might seem obvious but I have a few friends who are very upset because it’s Memorial Day in the USA Today and it’s raining in New York. The fact that you responded so quickly to my post is excellent. I have never had a chef do that. It makes for an interactive channel; one in which the viewer knows they will get a response. I subscribed to your channel and will tell my friends. Much luck and blessings to you and your family.

Hello there! Thank you for subscribing and your thoughtful comment. For a rainy day BBQ, here's how to bring the flavors inside: Steaks: Use a cast-iron skillet or grill pan. Sear steaks for 2-3 mins per side, finishing in the oven if needed. Chops: Sear and then oven-roast at 375°F until internal temp reaches 145°F, or broil on high. Chicken: Bake at 400°F until 165°F inside, or use a grill pan for grill marks. Fish: Bake at 400°F until it flakes easily, or pan-sear for a crispy exterior. Tips: Use smoked paprika or liquid smoke for BBQ flavor, and ensure good kitchen ventilation. Enjoy your Memorial Day BBQ!

@@PotOfPlenty Thank You so very much. I just told my friends about your channel and now I will tell them see what you wrote. You just saved the day!

They use my recipe.

I've lived in a few places, moved around for work.

That's a nice positive comment. I appreciate it.

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My wife loves it. It's banging good on a cold windy day. 👍

Does he have a restaurant?

@PotOfPlenty Nope, but he's great in the kitchen, and had worked plenty in the industry here on Long Island. Do you have an Instagram I can follow?

Now that the channel is taking off, I should start posting to Insta frequently. @foodfighterzurich But I'm trying to change it to pot of plenty

Believe it or not he's right about the next day it did taste better

@@PotOfPlenty Yep. I think that holds true for most cold salads.

Great ideas!

The onion and celery are essential, but if you dislike onion and celery, I can see where your are coming from.

Very traditional here

Same here, I think the celery and onion is nice.

@2Wheels_NYC Do you ride a bike?

@@PotOfPlenty Bicycles, motorcycle, dirt bikes...

What's a better title?

It is not about title, we both have same meals and both sides claimed that they are only owner of those meals. Ps: lots of them have same names like biftek and bifteki, doner and gyro (both mean rotates)

@alierdogan5989 Thank you, I'll change it if you make a suggestion that accommodates both the Turks and Greeks.

Had no use of it. I never use it. Do you? What's your favourite use of butter milk?

Agree to disagree.

@@PotOfPlenty 100%, I have a friend who likes chips with her salt. I curl around the edges watching her. I was just suggesting people add the salt incrementally. They might want even more. Also, I won't add the cap mix to the chips etc. As the chips lost their crunch. Again, each to their own. Thanks for the lesson.

Appreciate your input! Navigating the seas of salt can be as personal as one's taste in cinema-what's overwhelming for some may just be the opening scene for others. I'll take a leaf from your book and suggest a 'to taste' approach in future recipes. It's a dance of flavors, after all, and everyone's dance floor is different. Here's to cooking up our own perfect blend. Stay tuned for the next culinary plot twist! Please subscribe, like and share, and binge watch my dinner ideas play list.

Worcester Sauce

Cheers Mark!

How do you feel about the thumbnail? I used chat GPT, some people like them, some dont

@@PotOfPlenty I'm not really a fan, although the mis-spellings were funny.

Thanks for the tip!

Hi Dave, after a bit of a chat GPT interrogation it seems like this is the main difference: Spice Blend: While both dishes utilize salt and pepper, the Irish spice bag often includes a wider variety of spices, offering a different flavor profile that includes more heat from chili powder and other spices.

Absolutely, your attention to detail is impressive, and you're right-I searched high and low but couldn't find water chestnuts in Zurich, no matter how hard I tried. Bamboo shoots make for a great alternative, though. Thank you so much for bringing this up!

I wasn't looking to find a fault, I thought you might of just mistyped. To me, it sounds better with bamboo shoots, I'm not a fan of water chestnuts.@@PotOfPlenty

Great to have ya here!

You should! And welcome to my channel!

It's a pizza steel, link in the description

Hallo!

It's very different to Nacho Fries.

Nice comment, shame I forgot the leek 😂

The introduction of cream to carbonara in places like Ireland, England, and America can be largely due to the scarcity of traditional cheeses like Pecorino and Parmigiano-Reggiano, and the simplification of the recipe. Cream was likely added as an easy way to achieve a creamy texture, bypassing the need for specific cheeses and avoiding the technical challenge of preventing the eggs from scrambling, making the dish more accessible and less technique-dependent.

@@PotOfPlenty That makes sense.

Glad you enjoyed it!

Looking time ago now, but I think they got eaten as sides as the plate was really full at that point.

Another commenter recommended using Mongolian meat.

¿Eso es algo malo? 😉

@@PotOfPlenty Recomiendo las de jamón crudo personalmente. O de carne mongol

No pude comprar carne mongola. No nos está permitido comer personas en Suiza. 😂

@@PotOfPlenty xD it's veal with garlic, ginger, soy sauce and rice wine. It's amazing. Anything is also infinitely better formatted as croquetas for some reason

Sounds yum, please share a recipe! I'm salivating!

No need to reserve pasta water when you're not draining the pasta.

I just woke up to the best comment! Welcome to my channel Brigid!

You've made my day mate I'm a bit bummed out as you can see I haven't made a video in a few weeks I need to get back at it.

Im glad you liked my comment Your spice bag is the best on You tube mate after trying so long trying to get it right and know its perfect making it tonight again wife is still obsesed with it Cheers From Glasgow @@PotOfPlenty

Brilliant idea. Into the chef right?