Those big fat noodles are actually a close relative to German potato dumpling otherwise known as Grüne Klöße or Kartofullklöße or Thüringer Klöße. They are made from half cooked and half raw potatoes and you save and use the settled potato starch from the extracted juice of the grated raw potato. This asian version skips a bunch of work and the raw fiber, and just uses packaged potato starch. (We often end up adding a tablespoon or two of the packaged potato starch to make things come out right.). HINT: boil the cooked potato in the skin and you will have stickier boiled potato that lends itself to dumplings better. Instant pot is good for cooking potatoes in the skin.
@@OWK000 There is starch added to these potato noodles as well, flour is basically all starch (over 70%). That is why these noodles are closer to Schupfnudeln both in form factor as well as texture. Gnocchi can be made without flour and should be more pillowy than bouncy. Yes of course they are all related they are all doughy potato products.
@@OWK000 potato dumplings are called knedi in Bavarian (my spelling's doubtless off); I wonder if the 'gn' sound in gnocchi is related to the 'kn' sound in the Bavarian word?
A friend's Mexican mother made potato taquitos once for me and some friends. It was just instant mashed potatoes in corn tortillas with all the toppings. It's been 20 years and I still remember how fantastic they were.
Sadly it wasn't done with the finesse of Poppy and you are not supposed to see the crooked layers it's a thing of beauty to watch her layer the slices the way you smashed the different sized slices in was actually disrespectful to her !!!
@@lynjones2461 Imagine trying to make layers with those tiny potatoes lol. I think his rustic look would actually taste better for me since you get craggily bits. Poppy's is mostly just for presentation. I love them trying to re-up her recipe on SortedFood if you guys haven't seen it. Also the point of this episode was him using potatoes from his garden.
Poppy is awesome! She is known for her short form content and is a regular on the sorted food CZcams channel BUT she now has her own CZcams channel and has longer form content too! She's known as the potato queen so she is good inspo for potato content and im loving watching her CZcams content as im old (39yo) and prefer long form content.
one of my personal favourite potato dishes is the 1000 layer potato made slightly different. instead of beef fat, i use double cream infused with rosemary and seasoned heavily, then the rest is already shown in the video, they freeze well in vac pack portions too only difference is i dont deep fry these ones i just warm in airfryer/oven. i believe this method of potatoes might be called potato dauphinoise? very tasty worth a try for sure
In Poland You roll the dough, cut it (at an angle) in about 3-4 cm pieces and boil. What You get is called kopytka (literal translation would be hoof or a trotter). It it served with butter and/or crispy bacon, sausage pieces or ketchup (options are limitless)
I reccomand looking into german and more so austrian dumplings. Lots are potatoe based and the austrians come in sweet versions. Potatoe Desserts basically.
Im gluten intolerant so I loved that the potato dough was made with potato starch rather than wheat flour. I’m gonna make gnocchi this way. Boy, have I missed gnocchi? Yes, I have… but not anymore 🎉
To add on, if you haven't had the korean rice cakes that are common in tteokbokki you can get them in the refrigerated or frozen sections of asian grocery. I would imagine they would be very similar to the potato noodles texture and gluten free as well. And you could make them in a saucy dish similar to this video!
suggetion on the patoto tacos, used jack or oaxaca cheese (something that's going to melt) instead of queso fresco, and you have to salt you potato mix. You can add the queso fresco on a toping. Traditionally that is how its done.
Or even a Ziploc bag with a cut at the end. I have a feeling that once the mixture cools down, you might have a hard time getting them out of the nozzle.
I appreciate you calling it a hash brown bc I may actually use this recipe to prep hashbrowns I’ve really wanted hashbrowns at home and haven’t figured out a way to make them this seems more simple and like it would store well in the fridge
13:24 my mum always said.... Never add your potatoes to boiling water: start them cold. I assume this is so that is cooks more evenly? I've always just done it that way. It's also safer.
starting the potatoes with cold water will promote even cooking! If you add the potatoes to hot water the outside will become starchy and will lead to mealy potatoes.
I don't know if you've ever done this, but if not, and if you sometimes make fries, I highly recommend the lacto-fermentation (brined) method for making fries. This means leaving your cut fries in a jar filled with 3% salted water along with things that add flavor (herbs, spices, ...) for 5 days at room temperature and ambient light. I'm not sure if it's necessary, but I don't close the jar completely to let the gas escape; I just place the lid on without sealing it. After 5 days, you dry them as much as possible and cook them as usual. I cooked mine for 5 minutes at 160 degrees Celsius (320 F?) in beef fat. Let them cool for 1 hour in the fridge. Then 5 minutes at 190 degrees Celsius (374 F?) I have never made fries so good and especially so crispy. edit : the first time : don't salt it after, it's already salty
@@Lifebymikeg I've often made fries for my family and friends before, but this is the first time someone has told me that they are restaurant quality. In any case, if one day you make this recipe and teach us how to make it even better, I'm all in. Thanks for the videos
Zone 6 and squirrels have WRECKED my garden all year long. I've tried everything. I'm on my 3rd planting of potatoes and 4th planting of corn. I WILL get a successful/satisfying harvest if it's the last thing I do! 😂
Plant them on raised beds (like wooden or even large plastic boxes with mesh on top... It's not ideal but it does work. Potatoes need space but you can successfully grow potatoes this way. Ps. I doubt this would work with corn but a lot of vegetables grow well in raised beds with adequate drainage.
Omg ❤This is totally Polish cuisine! Silesian dumplings , fried dumplings and stuffing for dumplings. I recommend adding glazed onions to the potato and white cheese stuffing.
I like to take russet and wash them good leavivg the skins on cut them into 1 inch chunks. In a bowl with the potatoes add oil, salt, pepper and ranch seasoning mix then mix the potatoes y tol they are completely cover. Then added them to a pre heated airfryer at 400°f for 20 minutes, shaking the basket at the half way point and have browned and crispy on the outside and light and fluffy on the inside. They are so tasty.
Potato harvest season.... I'm just now planting my potatoes. Yesterday I was out at Point Hope which is just now finally warm enough we can start paving the new runway, there was a high of 48 (F) and a low of 34 (F).
Brilliant! i have a bunch of small tortillas that are kinda useless for anything, i was just waiting for something to do with them.. I will definitely try this.
The potatoe and it's pancake derivative originated in Ecuador. It's called llapingacho, served with curtido simple salad, or peanut mani salsa w chorizo, avocado and fried egg.
Try Schupfnudeln those are the German version of potato noodles. You make them in large quantities, freeze them, and have great, easy meals whenever veggies and herbs need using up. They also are easily jazzed up with roasted nut meal or fresh herbs.
We do something like those potato pancakes with leftover mashed potatoes. The kids love it so much. And you can mix in some healthy things like spinach or cauliflower or whatever is leftover too.
i used to make those tacos when i was living on my own at college and i was too lazy to actually boil potatoes so i got those mashed potato microwavable cups from walmart then added my own seasoning the tacos were still really good! may not be as good as actual boiled mashed potatoes but its great alternative for people who don't have a lot of time to cook or don't want to put in a lot of effort
for the potato tacos I'd remove the queso fresco from the mashed potatoes and use it as a topping instead, thats how my grandma used to make them. Also it's better to use a thinner tortilla for a crispier result. Restaurants usualy deepfry that kind of tacos which are called tacos dorados.
You remind me of.my gradfather that grew almost everything. He had turnips, tomatoes, he had oranges, fig trees and of course a chicken coup where i had the honor of being poked by a rooster a couple of times.
So glad you stuck with those potato noodles as I was introduced to them by David Seymore who, try as he might, could not get them correct lol. Also that chili oil sauce seems like it'd be good on pretty much everything.
With the first dish I think it would be easier to get the shape by putting the potatoes mash on a sheet of plastic wrap, fold it over and use a long thing wooden dowel or something like that you press it into shape by rolling back into the potato. This will given you a quick round and very tight noodle shape.
My term for these types of recipes is: 'Small Food', and that is not a pejorative. I guess like Hors d'oeuvre that get the taste bud wheels rolling. Although a bit of a prep on some, they could easily fit into a bigger meal. I would guess that the 'Thick Potato Noodles' and the Korean Cheesy Potato Pancakes could be prepared in mass, frozen and used as needed. Cheers, Mark
Those potato noodles looked great. I love potato dumplings, so I can imagine what it taste like. The tacos are something I will try for sure, as they seem easy to make, and I love using my airfryer.
I love the video, I've been watching it for a while and I wanted to thank you for all the research and wisdom you bring to the world. In regards to the coffee/macha sponsorship part of your video, I just wanted to make a recommendation. Firstly, for the record, I also love Macha but enjoy coffee too. One thing I would recommend if you still want to enjoy coffee without the crash is adding fat to your coffee such as coconut oil. I learned this from an incredible book by Aubrey Marcus "Own the day, Own your life". The fat added to the coffee can't be processed all at once, your body naturally spreads it out, so instead of getting a caffeine dump and crash, it's a smooth intake. Really enjoy the videos, keep it up!
I wonder what you could use for the layered potatoes if you don't consume beef. Duck fat would probably work. For plant based, it's probably hard to find a substitute that imparts a similar flavour. They look soooo good.
First time I have seen mashed potato tacos. My mom would dice the potatoes add onions, green peppers and cheese and then fry them maybe not the healthiest lol but they were delicious! Would love to see you make croquetas, it is also with mashed potatoes and ground beef and veggies, really yummy!
I think for the potato noodle, I would probably add some flour, while cutting the starch and adding an egg. Then mix it to incorporate some gluten. And i kinda want to combine the 1000 layer potato recipe with a dauphinoise recipe. Edit: now that I think about it, you may need to work the potato dough more, kinda like you would a mochi.
The last one is one my mom would make all the time it’s fast simple and delicious! Definitely try it with chorizo that’s the best ! with avocado salsa!
For the potato noodle, maybe you could try using warm water, or even hot water. I think she (the original recipe) might mix the potato starch while the potato still hot to the touch. Just maybe.
Mike great video! But seeing your lovely fresh home grown new potatoes, straight out of the garden, reminds me of when I have grown them. Wash them, scrape the skin off if you like, then plainly boiled with a good sprig of fresh mint, well drained and then served with lashings of salted butter cannot be beaten, in my humble opinion. 🙂😋😎❤
last one remand me about our dumplings- pierogi (I'm from Poland). But our stuffing is from potatos, white cheese and onion glazed in butter. We call them russian, I don't know why, cause they origin is from Ukraine.
Recently been getting into cooking and came across your channel and im an instant fan, i tried the thick potato noodles from this video and loved them (btw i used a sushi mat to start rolling them, helped quite alot) was wondering if you have any recipes with cabbage as the main ingredient or at least a big part of it, i love cabbage but i notice i almost never use the whole ball when i buy it and it goes to waste.
You are sooo lucky getting good potatoes, we had a whole bunch planted as well and they were doing so great, but then we had the wettest spring/start of the summer in decades 😢😢 they haven't liked that too much, so 1/3 at least died off 😭
I'm thinking those potato noodles would be easier to handle if 1) you used a waxy potato like Yukon Gold instead of a starchy one, and 2) you milled/riced them to make sure they were perfectly smooth (even the smallest lumps would inhibit the formation of a cohesive dough).
Instead of spraying the tater tacos, try brushing them with bacon grease before putting them in the air fryer. That way you'll get the bacon flavor and they'll be a bit saltier.
How much I like to see people being enthousiastic about matcha, I don't think the crashes are specifically attributed to coffee. I think it comes down to energy level as a whole which is a combination of eating enough quality food, getting enough rest during the day and your natural rhythm just plain being ignored. As someone that has a low carb brunch (skipping breakfast altogether) with some eggs and a salad, I find that i can last through the day without any issue, regardless of how much coffee I drink. (or how little) This is common among friends of mine that also have similar diets and the scientific literature seems to agree as well. If you eat a more carb based diet, you will have crashes more often than not when you run out of 'fuel' to burn. If you eat a more fat / protein based diet you will have a way more smooth transition into fat burning and will almost never feel an energy dip. What people often also don't do is take some time off during the day where you rest, or only do light activity. Maybe some reading or a short nap. This has been in our natural biological rhythm for a million years and we only very recently got rid if this practice in the western world. It is still common in warmer climates to have a 'siësta' moment, where you rest and recover for a few hours, but this was done everywhere around the world for all of human history before the capitalists and their clocks decided to focus on profit maximizing instead. The joke's on them, as humans are simply more effective and productive with their time when given enough rest, they also care more about their work when they're not dead tired. Needless to say, if you rest for a few hours during noon, you can easily go on through your day without any energy issues.
Will you think about doing a video on vietnamese pork? It's so specific, I know, but allow me to explain. I'm a pretty good home cook, but I can't make a spring roll, bang mi, or cabbage salad as good as viet. restaurants. I don't think that I understand enough about pork in general, or perhaps I'm missing something about the process? What cut of pork should I be getting? How do I achieve the thin, kind of dried out (in a good way) pieces of pork that are in a spring roll? To be clear, I'm not frequenting high end places. I'm talking about those family owned, low key, type of restaurants.
Oh man. I have celiac, and i know it sounds dramatic but losing chewy noodles was genuinely heartbreaking... that first recipe might be a GODSEND
Celiac here!I make first recipe with small amount of psyllium husk powder. It holds shape better and doesmt intervene the chewyness
@@eliftombas1290 ooh GOOD IDEA!! Will definitely be trying this!
You can also do them with half sweet rice half jasmine rice. Basically homemade tteokbokki.
yusss!! was thinking the same thing!!
so glad to hear this! Try it out and let me know how you like it
Those big fat noodles are actually a close relative to German potato dumpling otherwise known as Grüne Klöße or Kartofullklöße or Thüringer Klöße. They are made from half cooked and half raw potatoes and you save and use the settled potato starch from the extracted juice of the grated raw potato. This asian version skips a bunch of work and the raw fiber, and just uses packaged potato starch. (We often end up adding a tablespoon or two of the packaged potato starch to make things come out right.). HINT: boil the cooked potato in the skin and you will have stickier boiled potato that lends itself to dumplings better. Instant pot is good for cooking potatoes in the skin.
They are closer to Schupfnudeln than to Klöße.
@@carpediem5232 Schupfnudeln have wheat in them which makes them closer to gnocchi. It's all related.
@@OWK000 There is starch added to these potato noodles as well, flour is basically all starch (over 70%). That is why these noodles are closer to Schupfnudeln both in form factor as well as texture. Gnocchi can be made without flour and should be more pillowy than bouncy. Yes of course they are all related they are all doughy potato products.
@@carpediem5232 Potato starch vs wheat flour is all.
@@OWK000 potato dumplings are called knedi in Bavarian (my spelling's doubtless off); I wonder if the 'gn' sound in gnocchi is related to the 'kn' sound in the Bavarian word?
A friend's Mexican mother made potato taquitos once for me and some friends. It was just instant mashed potatoes in corn tortillas with all the toppings. It's been 20 years and I still remember how fantastic they were.
theyre game changers!
The noodles are amazing. I kneaded my dough, but instead of rolling them I pipped them with a large pastry nozzle.
This is genius❤
Poppy is a famous British chef, and she is well known for her love of potatoes. Nice to see you tackling one of her recipes!
Yes, Poppy the potato queen.
Sadly it wasn't done with the finesse of Poppy and you are not supposed to see the crooked layers it's a thing of beauty to watch her layer the slices the way you smashed the different sized slices in was actually disrespectful to her !!!
@@lynjones2461 bro..
@@lynjones2461 Imagine trying to make layers with those tiny potatoes lol. I think his rustic look would actually taste better for me since you get craggily bits. Poppy's is mostly just for presentation. I love them trying to re-up her recipe on SortedFood if you guys haven't seen it.
Also the point of this episode was him using potatoes from his garden.
I love the simplicity of taco + mashed potato + misc toppings = DELICIOUS
agreed
I can't believe I never thought of it before. Pierogi taught me that mashed potatoes can go in a ravioli.. so why not this?
Poppy is awesome! She is known for her short form content and is a regular on the sorted food CZcams channel BUT she now has her own CZcams channel and has longer form content too! She's known as the potato queen so she is good inspo for potato content and im loving watching her CZcams content as im old (39yo) and prefer long form content.
She has a recipe group on FB too where she and the community will help with recipes. "The actually delicious recipe club"
one of my personal favourite potato dishes is the 1000 layer potato made slightly different. instead of beef fat, i use double cream infused with rosemary and seasoned heavily, then the rest is already shown in the video, they freeze well in vac pack portions too only difference is i dont deep fry these ones i just warm in airfryer/oven. i believe this method of potatoes might be called potato dauphinoise? very tasty worth a try for sure
In Poland You roll the dough, cut it (at an angle) in about 3-4 cm pieces and boil. What You get is called kopytka (literal translation would be hoof or a trotter). It it served with butter and/or crispy bacon, sausage pieces or ketchup (options are limitless)
Now THAT sounds delicious! TY for sharing this n have a blessed day
In the south of Poland we mainly eat them sweet :D Butter and sugar, jam or rasberry sauce.
Oh, we eat them with bread crumbes mixed with melted butter and sugar. Yum!
@@TorbaWegeKangura got to try it next time :)
I reccomand looking into german and more so austrian dumplings. Lots are potatoe based and the austrians come in sweet versions. Potatoe Desserts basically.
If you want a longer video on the 1000 layer potatoes where people talk about it, Poppy was a guest on Sorted Food where they also made it.
Im gluten intolerant so I loved that the potato dough was made with potato starch rather than wheat flour. I’m gonna make gnocchi this way. Boy, have I missed gnocchi? Yes, I have… but not anymore 🎉
you can make gluten free gnocchi with rice flour or corn starch… not a problem at all. I made ones with pumpkin a while back, they were fantastic.
To add on, if you haven't had the korean rice cakes that are common in tteokbokki you can get them in the refrigerated or frozen sections of asian grocery. I would imagine they would be very similar to the potato noodles texture and gluten free as well. And you could make them in a saucy dish similar to this video!
Very nice! I watched Poppy's video of the 1000 layer a week or so ago - I 'kmow' her from appearances on Sorted Food. I gotta try someof these...
suggetion on the patoto tacos, used jack or oaxaca cheese (something that's going to melt) instead of queso fresco, and you have to salt you potato mix. You can add the queso fresco on a toping. Traditionally that is how its done.
Every one of them - looked like a winner!
Looks fun ... I will definetly try the "noodles". But there is a reason why Klöße evolved the shapes they did. ;)
12:05 - I think Poppy would be proud! 👍
I wonder if you used a pastry bag to make the 1st noodles. 😊
Or even a Ziploc bag with a cut at the end. I have a feeling that once the mixture cools down, you might have a hard time getting them out of the nozzle.
great idea!
Perfect timing. I just harvested potatoes Saturday
I appreciate you calling it a hash brown bc I may actually use this recipe to prep hashbrowns I’ve really wanted hashbrowns at home and haven’t figured out a way to make them this seems more simple and like it would store well in the fridge
I’d pay $25 for these freshly made 🥔 noodles! Looks great
13:24 my mum always said.... Never add your potatoes to boiling water: start them cold. I assume this is so that is cooks more evenly? I've always just done it that way. It's also safer.
starting the potatoes with cold water will promote even cooking! If you add the potatoes to hot water the outside will become starchy and will lead to mealy potatoes.
I don't know if you've ever done this, but if not, and if you sometimes make fries, I highly recommend the lacto-fermentation (brined) method for making fries. This means leaving your cut fries in a jar filled with 3% salted water along with things that add flavor (herbs, spices, ...) for 5 days at room temperature and ambient light. I'm not sure if it's necessary, but I don't close the jar completely to let the gas escape; I just place the lid on without sealing it. After 5 days, you dry them as much as possible and cook them as usual.
I cooked mine for 5 minutes at 160 degrees Celsius (320 F?) in beef fat.
Let them cool for 1 hour in the fridge.
Then 5 minutes at 190 degrees Celsius (374 F?)
I have never made fries so good and especially so crispy.
edit : the first time : don't salt it after, it's already salty
i've seen this done but never tried it!
@@Lifebymikeg I've often made fries for my family and friends before, but this is the first time someone has told me that they are restaurant quality. In any case, if one day you make this recipe and teach us how to make it even better, I'm all in. Thanks for the videos
Ohhh I like the 2nd opinion on the potatoes taco things too!! I do now want to try all of these!!! 😋❤
I made the thick noodles today using cassava and tapioca starch, its super easy since boiled cassava is really gluey, good and fun to eat😋👌
Oh maan, look into slavic potato dishes. One of my favorites is potato zrazy ith mushrooms
Zone 6 and squirrels have WRECKED my garden all year long. I've tried everything. I'm on my 3rd planting of potatoes and 4th planting of corn. I WILL get a successful/satisfying harvest if it's the last thing I do! 😂
Plant them on raised beds (like wooden or even large plastic boxes with mesh on top... It's not ideal but it does work. Potatoes need space but you can successfully grow potatoes this way. Ps. I doubt this would work with corn but a lot of vegetables grow well in raised beds with adequate drainage.
I think I'd just use flour instead of potato starch for the noodles. Then you can work it to develop some gluten structure.
And lose the gluten free aspect.
Yep gimme dat gluten
Omg ❤This is totally Polish cuisine! Silesian dumplings , fried dumplings and stuffing for dumplings. I recommend adding glazed onions to the potato and white cheese stuffing.
sound delicious!
@@Lifebymikeg if you like potato dishes try "Zaguby podlaskie"
I like to take russet and wash them good leavivg the skins on cut them into 1 inch chunks. In a bowl with the potatoes add oil, salt, pepper and ranch seasoning mix then mix the potatoes y tol they are completely cover. Then added them to a pre heated airfryer at 400°f for 20 minutes, shaking the basket at the half way point and have browned and crispy on the outside and light and fluffy on the inside.
They are so tasty.
Potato harvest season.... I'm just now planting my potatoes. Yesterday I was out at Point Hope which is just now finally warm enough we can start paving the new runway, there was a high of 48 (F) and a low of 34 (F).
Brilliant! i have a bunch of small tortillas that are kinda useless for anything, i was just waiting for something to do with them.. I will definitely try this.
The potatoe and it's pancake derivative originated in Ecuador. It's called llapingacho, served with curtido simple salad, or peanut mani salsa w chorizo, avocado and fried egg.
Well, in Germany we can buy the potato dough in stores actually, because we also use potatoes to make dumplings :)
Love the recipes !!!
All look delicious 😋
The
Way you put together the Mexican recipe at the end.Looked absolutely delicious.Excellent job , presenting that It was my favorite
My fiance says she can't get enough of my thick potato noodle. She prefers it extremely al dente.
I love potatoes so all these recipes intrigued me
The first one is just gnocchi that wasn't cut.
gnocchi is made with wheat flour
@@isabelalongo2356and potatoes.
except gnocchi is a specific shape. You can’t call everything made of potato and wheat flour gnocchi. It’s like calling every fried potato dish fries.
I reccomand to make a Version the shape this one is, basically gnochi dough but: oven baked and served with zaziki
Yeah I think there is supposed to be added some wheat flour to this as well…wouldn’t break during the rolling that much..
adding cumin to the potato taco is a GAME CHANGER
Try Schupfnudeln those are the German version of potato noodles. You make them in large quantities, freeze them, and have great, easy meals whenever veggies and herbs need using up. They also are easily jazzed up with roasted nut meal or fresh herbs.
Made the noodles a couple weeks ago, was completely caught off guard in how difficult they would be to roll 😂😂
We do something like those potato pancakes with leftover mashed potatoes. The kids love it so much. And you can mix in some healthy things like spinach or cauliflower or whatever is leftover too.
First one reminds me of Tteokbokki, but made of potatoes
i used to make those tacos when i was living on my own at college and i was too lazy to actually boil potatoes so i got those mashed potato microwavable cups from walmart then added my own seasoning the tacos were still really good! may not be as good as actual boiled mashed potatoes but its great alternative for people who don't have a lot of time to cook or don't want to put in a lot of effort
Definitely going to make the potato cakes Feta would be a good chesse to use totally different taste when melted
One thing I want to point out is the Korean pepper flakes are called gochugaru ( go-chu-ga-ru).
I just bought a bunch of potatoes and was just looking for potato recipes. Perfect timing!
Those potato noodles definitely look intriguing, never seen despite 12+ years in Asia! 😀
Potatoes have been around for thousands of years. I’m happy to see snowflakes try new recipes.
for the potato tacos I'd remove the queso fresco from the mashed potatoes and use it as a topping instead, thats how my grandma used to make them. Also it's better to use a thinner tortilla for a crispier result. Restaurants usualy deepfry that kind of tacos which are called tacos dorados.
I wonder if the potato noodles would taste like gnocchi.
You remind me of.my gradfather that grew almost everything. He had turnips, tomatoes, he had oranges, fig trees and of course a chicken coup where i had the honor of being poked by a rooster a couple of times.
Those potato cheese pancakes are incredible with hot honey/garlic honey
So glad you stuck with those potato noodles as I was introduced to them by David Seymore who, try as he might, could not get them correct lol. Also that chili oil sauce seems like it'd be good on pretty much everything.
Potato tacos - reminds me of the potato pancakes that my German grandmother used to make with leftover mashed potatoes.
With the first dish I think it would be easier to get the shape by putting the potatoes mash on a sheet of plastic wrap, fold it over and use a long thing wooden dowel or something like that you press it into shape by rolling back into the potato. This will given you a quick round and very tight noodle shape.
Great content! Thought about a niffty trick for the noodles that might work: squiz noodles straight to hot water via piping bag of some sort
My term for these types of recipes is: 'Small Food', and that is not a pejorative. I guess like Hors d'oeuvre that get the taste bud wheels rolling. Although a bit of a prep on some, they could easily fit into a bigger meal. I would guess that the 'Thick Potato Noodles' and the Korean Cheesy Potato Pancakes could be prepared in mass, frozen and used as needed. Cheers, Mark
Those potato noodles looked great. I love potato dumplings, so I can imagine what it taste like.
The tacos are something I will try for sure, as they seem easy to make, and I love using my airfryer.
I love the video, I've been watching it for a while and I wanted to thank you for all the research and wisdom you bring to the world. In regards to the coffee/macha sponsorship part of your video, I just wanted to make a recommendation. Firstly, for the record, I also love Macha but enjoy coffee too. One thing I would recommend if you still want to enjoy coffee without the crash is adding fat to your coffee such as coconut oil. I learned this from an incredible book by Aubrey Marcus "Own the day, Own your life". The fat added to the coffee can't be processed all at once, your body naturally spreads it out, so instead of getting a caffeine dump and crash, it's a smooth intake. Really enjoy the videos, keep it up!
It's amazing how much simple ingredients like cheese and potatoes can accomplish
first recepy is almost 1 to 1 like silesian dumplings but round with dent in the midle. silesia is a part of Poland with unicke kitchen recepies
Great video series
This was cool. I generally am pretty meh on potatoes - they're just tasteless, edible rocks - but I'd be into trying these!
I have a jerky extruder gun. I think it would be perfect for this. Perfect size!!
Potato pancakes are available in ikea, shaped like a pillow and very nice.
You made us Danes proud! 🇩🇰 Potatoes are A STABLE in our diet!
I wonder what you could use for the layered potatoes if you don't consume beef. Duck fat would probably work. For plant based, it's probably hard to find a substitute that imparts a similar flavour. They look soooo good.
The only one that didn't seem redundant to me was the tacos. It's the one that seems genuinely creative.
9.5 difficulty … great project with the kids 😅 I found that to be amusing
I can't wait to try the potato pasta!
same it looks amazing also been really trying to find some inspiration for my new cooking series on youtube about me opening up my little cafe
That matcha looks delicious 😋
Love the testing series!!
My potato plants are doing really well! Cannot wait to harvest!
Awesome! Happy gardening!
that noodles is something like gnocchi
Favourite thing to make with potatos is either an aloo paratha or aloo pakora.
First time I have seen mashed potato tacos. My mom would dice the potatoes add onions, green peppers and cheese and then fry them maybe not the healthiest lol but they were delicious! Would love to see you make croquetas, it is also with mashed potatoes and ground beef and veggies, really yummy!
I think for the potato noodle, I would probably add some flour, while cutting the starch and adding an egg. Then mix it to incorporate some gluten.
And i kinda want to combine the 1000 layer potato recipe with a dauphinoise recipe.
Edit: now that I think about it, you may need to work the potato dough more, kinda like you would a mochi.
The first one is reminiscent of Tteokbokki, a delish Korean dish
The last one is one my mom would make all the time it’s fast simple and delicious! Definitely try it with chorizo that’s the best ! with avocado salsa!
try swedish kroppkakor! Potato Gnocchi from sweden with spiced pork inside.
For the potato noodle, maybe you could try using warm water, or even hot water. I think she (the original recipe) might mix the potato starch while the potato still hot to the touch. Just maybe.
Mike great video! But seeing your lovely fresh home grown new potatoes, straight out of the garden, reminds me of when I have grown them. Wash them, scrape the skin off if you like, then plainly boiled with a good sprig of fresh mint, well drained and then served with lashings of salted butter cannot be beaten, in my humble opinion. 🙂😋😎❤
in the Czech Republic we cook something similar to noodles. it is called '' šišky s mákem''. These are noodles with poppy seeds, butter and sugar. 😊
Every time I think I can't want to go to the Czech Republic more, I come across something like this. Omg.
There is a potato museum on Prince Edward Island in Canada.
What if you run that potato noodle dough through a literal play-dough extruder? lol
You should try Kluski Śląskie with Modra Kapusta and Rolada wołowa.
Greetings from Redondo Beach 🇺🇸🇺🇸Nice cooking video🌷🌷
Great video!
last one remand me about our dumplings- pierogi (I'm from Poland). But our stuffing is from potatos, white cheese and onion glazed in butter. We call them russian, I don't know why, cause they origin is from Ukraine.
Recently been getting into cooking and came across your channel and im an instant fan, i tried the thick potato noodles from this video and loved them (btw i used a sushi mat to start rolling them, helped quite alot) was wondering if you have any recipes with cabbage as the main ingredient or at least a big part of it, i love cabbage but i notice i almost never use the whole ball when i buy it and it goes to waste.
happy to hear it! Sushi mat is genius. I like to make sautéed cabbage, okonomiyaki, or sauerkraut!
You are sooo lucky getting good potatoes, we had a whole bunch planted as well and they were doing so great, but then we had the wettest spring/start of the summer in decades 😢😢 they haven't liked that too much, so 1/3 at least died off 😭
i am sorry to hear that
I'm thinking those potato noodles would be easier to handle if 1) you used a waxy potato like Yukon Gold instead of a starchy one, and 2) you milled/riced them to make sure they were perfectly smooth (even the smallest lumps would inhibit the formation of a cohesive dough).
Instead of spraying the tater tacos, try brushing them with bacon grease before putting them in the air fryer. That way you'll get the bacon flavor and they'll be a bit saltier.
I think that for me is the layered one and the stuffed taco.
I love these recipes. Out of curiousity, meal wise how did the first recipe stack up for you versus say tteokbokki ?
Poppy's updated recipe you use garlicky cream in place of the beef dripping for the 15hr potato
How much I like to see people being enthousiastic about matcha, I don't think the crashes are specifically attributed to coffee. I think it comes down to energy level as a whole which is a combination of eating enough quality food, getting enough rest during the day and your natural rhythm just plain being ignored.
As someone that has a low carb brunch (skipping breakfast altogether) with some eggs and a salad, I find that i can last through the day without any issue, regardless of how much coffee I drink. (or how little) This is common among friends of mine that also have similar diets and the scientific literature seems to agree as well. If you eat a more carb based diet, you will have crashes more often than not when you run out of 'fuel' to burn. If you eat a more fat / protein based diet you will have a way more smooth transition into fat burning and will almost never feel an energy dip.
What people often also don't do is take some time off during the day where you rest, or only do light activity. Maybe some reading or a short nap. This has been in our natural biological rhythm for a million years and we only very recently got rid if this practice in the western world.
It is still common in warmer climates to have a 'siësta' moment, where you rest and recover for a few hours, but this was done everywhere around the world for all of human history before the capitalists and their clocks decided to focus on profit maximizing instead. The joke's on them, as humans are simply more effective and productive with their time when given enough rest, they also care more about their work when they're not dead tired. Needless to say, if you rest for a few hours during noon, you can easily go on through your day without any energy issues.
Will you think about doing a video on vietnamese pork? It's so specific, I know, but allow me to explain. I'm a pretty good home cook, but I can't make a spring roll, bang mi, or cabbage salad as good as viet. restaurants. I don't think that I understand enough about pork in general, or perhaps I'm missing something about the process? What cut of pork should I be getting? How do I achieve the thin, kind of dried out (in a good way) pieces of pork that are in a spring roll? To be clear, I'm not frequenting high end places. I'm talking about those family owned, low key, type of restaurants.