Is this the best Porchetta in Canada? | John Quilter
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- čas přidán 8. 09. 2024
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Hey guys lemme know what you think of this Porchetta in the comment box below. Big thank you to Nick for showing me round and sharing with me his great techniques.
Hope you enjoy the video
JQ
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I'm a British chef, entrepreneur and make films about food on CZcams. I used to run restaurants and even had my own. On this channel you'll learn restaurant food from the best chefs from around the world. And Ill show you how to recreate it for yourself at home
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JQ
Is this the best Porchetta in Canada? | John Quilter
• Is this the best Porch...
John Quilter
/ foodbusker
I abseloutly love the way you have taken your channel a different way yet still keeping the food busker originality, your videos really highlight my days!
Can you get a better microphone for when your are doing interviews like that? A few videos like this have had fluctuating and inconsistent audio quality. Not a criticism, just an observation
John mate, the cinematography on that vid was phenomenal! Loving ur new styled-vids...Ur still a great chef but also loving your YT content! Spread the love ❤️
Italy's longstanding tradition in Porchetta. Canada's longstanding tradition is Red Barchetta
Now that is my kind of sandwich
Mr. Busker,
I'm a pretty advanced if not great sax player and I live in Northern Michigan. Your videos are inspiring me to get back to London where I performed on BBC over 20 years ago and had a number of gigs. I WILL get to your place and eat your food in the future. You've risen above GR & JO on my video watch list. I wouldn't have guessed 20 years ago that 3 of my favorite chefs would be from England. Thanks.
Porchetta Co in Toronto is pretty legit also. But there’s a guy in Italy, old school butcher, who is known as the best. Believe he’s just outside of Rome. There’s a vid of him on CZcams. Part of his secret is lemon salt that is made in Italy along with fennel flower.
Shhhh - he'll make it to Toronto...
It was the layover with Anthony Bourdain. I know exactly what porchetta you're talking about.
erikkz that Layover was so awful. Porchetta Co was the only good thing on it. I loved Tony but it was sad watching him complain about hipsters and their lack of authenticity while failing to realize he was being taken to Toronto hipster joints by a bunch of hipsters. I’m angry just thinking about it.
I'm talking about the Rome one Cd B ;) Its there were he gets the fennel flower porchetta and some cold beers on the streets of a Rome suburb. Unless he also got some of that in the Toronto one, didn't watch that episode.
erikkz ah sorry. Yes, he hit the Porchetta place in Toronto. I did not see the Rome episode but yes, the Rome guy is a butcher that uses fennel flower, lemon salt and expensive Italian pepper. It looks amazing. I didn’t watch many Layover episodes because I don’t think the rushed format suited Tony. He was great exploring and getting to know people and places.
I love this sandwich & meat and bread definitely do it best. I live right next door & can never get enough
Do more of these in addition to your regular busking videos! This was great!
OMG--looks SO good! I'm going to CA just to try. Thanks for sharing
That looked so good. Evey time I hear a knife go through pork crackling it`s like music.
Omg!! I can just imagine how good that tasted with all those flavours.
Will attempt this on the weekend.
I visit their shop on Broadway street and their sandwiches are AMAZING! So so good.
That crunchy pork belly looks phenomenal. Great stuff John, thank you so much for making all this content!
I love these videos. You showcase the best food in Canada, and in other places. Cheers Chef John!
it looks amazing, well executed from preparing to plating
it can't go better than this... can it?
It is the BEST in Canada, love it.
Do not watch while hungry *mouth watering*
THAT IS DIVINE!!
Man that looks so good
that sandwich looked simple but flatout amazing
I have been toying with the idea of making a porchetta for about a year, So many recipes, this one looks quite good.
Agree, trying to see if the seasoning and especially salsa verde recipe can be revealed, is there garlic, cilantro....the salsa verde will be the most difficult to duplicate I think.
They go in more details on Diners, Drive-in and Dives. They have a video on here. That’s what I based my Salsa Verde on. Really great with Toasted Coriander and Fennel in it.
looks legit
Yes, that was brilliant. I know you will try and over do that porchetta. I would love to see that vid.
That"s heaven!
The knife hitting the crackling....wow
Great video. Definitely going to try this myself. Also thanks for all the places to try around the world. I feel my holidays are planned around the places you show!
@@foodbusker How so? Canada does not have a cuisine to call its own other than poutine (whoopdeedoo), and a few other Quebecois dishes. You must have one of the most blandest palate around. That said, thank GOD for the certain cultures that inhabit Toronto that at least helped to elevate the food experience here, as it used to suck big time going out to eat in most cities across Canada, including Toronto.
Looks bloody amazing you have one of the best jobs in the world envy lol 😂 cheers 🍻
He put salt and the secret ingr. the verde and so on, and he said that he gonna leave it in the fridge overnight to marinated and will put to roast it the next morning.
I know that when you put salt to something (meat, fish etc) and you are planing not to cook right away, but to marinated 8-10 hours it tends to take the moisture out from the meat. Is n it right?
How do he managed to keep the meat juicy after cooking if the salt must dehydrated the meat in the marinade process??
superb work xxxx
so good!
This is one amazing looking sandwich.........and that pork crackling :)
:)
May I have your salsa verde recipe , looks amazing! Thank you.
Great video!
Quality interesting clip,thanks.
I had the porchetta when I was in Vancouver about a year ago, easily one of my favourite sandwiches/shops that I've ever had
Meat and bread. So very understated.
This joint was once on Triple D! Wooo man.
whoopdee fucking doo... seems that every stupid restaurant in Canada (many were pure crap too!) were on that show. Sadly, John is an idiot.
Amazing
Hi John, was sorry to hear avout your restaurant that went down, out of interest where was it?
By the look of the menu on the wall. The secret salt rub was for sale. Really nice looking bread. How about some nice thin pork gravy to dip it into instead of the mustard and ketchup. Keep making me hungry.
Damn that look good
Quick question; do they keep the meat warm or is it a cold sandwich?
Spot on sandwich! I wish they would let the bread cool down properly though.
would of loved to meet you in Vancouver my hometown, sadly im out of the country atm. shame.
🚀🚀🚀🚀🚀🚀🚀
That does look piggin good ginge
Hi, at what temperature and for how long is that beautiful looking porchetta cooked for??
6:10 nice crackling
I'm having strong reactions to this sandwich
You're at my favourite M+B location!
Nati Herron please disclose
now you must be inspired to make your own version - English mustard, pickles, some other herb blend ... get on it!
Best porchetta out of Italy!
I think you meant the best porchetta is from Italy. Penso che tu intendessi che la migliore Porchetta proviene dall'Italia? Si? I believe that this guy thinks you meant this bread and meat place serves the best porchetta outside of Italy... And he would be waayyyy off. LOL!!!!
Its @ Vincentina's in Vaughan,Ontario.
He (food busker guy) wouldn't even know where Vaughan is, and certainly made no attempt to search the many Italian establishments serving prochetta in the Greater Toronto Area... but I agree, great Porchetta.
The old way from triple d is way better!
That Porchetta looks Double Pucka, have you got your own twist on that badboy Sandwich?
God bless Porc 🐷, freakin yummy 😋
But the real question is
*IS THIS BETTER THAN UNCLE JOHN ?*
speducci
yes it is
Holy crap, you are so way off and out of touch it isn't even funny. It is far from the best in Canada.
I had this in Calgary my god
Is a really and trully offensive to italy
anyone else listening to the song in the background and cant stop thinking it sounds like somebody told me
What bread is that
7:56 Seamless editing! your face remained in the same position you were saying the same thing you got a man appears as if by Magic on the other side of the door
The AV is on point, except the interview, you need a lapel mic
💯💯💯👌👍
The best porchetta is in his home: Italy.
That was a real artisan sandwich you munched. No wonder that place has long lines to get served.
Try www.vicentina.ca/ in vaughn north of toronto.
er mah ghaad
This looks amazing. Id destroy it.
all that parsley, wth
cold dehydrate the fat and skin fry it
Too bad about trimming off so much fat. If you cook it properly and break it down extremely well, the fat is the flavour. Makes for an extremely juicy and tasty porchetta. The sad part is how distorted the food industry has become because of the obsession with avoiding saturated fat.
Watch your fingers biting that sandwich!
I can’t eat a sandwich with no butter on the bread.
rip all the FAT
Nice beards
The meat looks quite good, but... #wewantplates .
If its not from the Stockyards in toronto, it's not the best porchetta
Food that creates that much of a crunch when you hit it with a knife should be illegal. Because I can't recreate it in the house!
"top secret" rub looks like 75% salt to me
“Secret” salt rub recipe can be found here: czcams.com/video/-Fj7xepAvts/video.html
Would it be blasphemy to put that in a smoker for 3 hrs then finish in the oven?
Good question! No, it would be neither blasphemy, nor heresy, nor a violation of the Nicene Creed. You would probably only need an hour in the smoker anyway as smoke doesn't penetrate much below the surface. The skin would take most of it and the exposed fat would suck it up pretty good, but the meat, except for the ends, wouldn't get it at all no matter how long it was in the smoker. More than an hour and the meat would tighten up too much and get dry, with nowhere for the rendering fat to penetrate.
John G good points... Thanks
I’m in the wrong part of Canada :(... but at least our hockey team doesn’t suck.
Porchetta? hahahaha, call it with a different name pls.
It does not look like italian porchetta...
But why though? I never seem to find a reason for most of your videos
@@foodbusker I found the entire video to be enthralling and very kind and engaging to the business and owner. But, there is no jumping in point, no continuity, and no drive for why this video is being made. You are not answering a big question or complex problem and you are not meeting some issued challenge... Like "I will try 7 Porchetta restaurants to find the best one and then share it with my dying neighbor who's last wish is to eat the best one." (please don't focus on my example, just noting the lack of big WHYs in your videos.) This is why I have such an of and on again relationship with your vids.
No it is NOT the best Porchetta in Canada. One would think for someone that has a quest to find the best Porchetta in Canada, they would actually visit the Greater Toronto Area (or even Montreal), where a huge Italian population live and also have many true Italian restaurant and Grocery/butcher establishments serving phenomenal Porchettas many times better than this place and many have been for over 60 years! Instead you go to Vancouver and select a non Italian establishment as your best place to eat a Porchetta sandwich?! How typically Canadian (and British) to not venture into an Italian place serving an ITALIAN dish! A little insulting and yet funny at the same time. Places like this and "The Porchetta Co" are pretenders... truly riding on the coat tails of Italians and their food. I remember a time (and not that long ago) when many Canadians outside of the Italian community had no idea what Porchetta was or that it even existed (or many other Italian dishes for that matter) and now they are all the kings of Italian cuisine! Too funny and so pretentious.
Is that really salsa verde?? Looks like pesto!
What is the sens of publishing the recipe video if ingredients are secret and you are not showing how to prepare the food? this is simply promotion of a food place rather than cooking thing, not a film for people who like to cook!
Not enough herbs. Boring one. I’m italian
Terrible sound and a slightly pretentious interviewer. Porchetta looks great though.
There is no such thing as excess fat :|
Awful audio
That’s not porchetta sorry
Spezie sbagliate
JQ you've been obsessed w Canada for a year. We've got a lot to offer in the States. Come to Toledo, lunch on me. Serious, send me your contact
We're obsessed with Canada too ;) - But you're right, Toledo is a hidden gem, we've eaten there a few times on the drive to visit our family in Arkansas.
Canada > USA
Maybe he likes Canada because the great spleef!
"California".
Come to Melbourne, Australia, John I'll take you to some wonderful eateries...
That meat is dry as fuck!
yep... don't think that's anything special. Pure advertising