For knife skills Jingles, it's not just that everything gets chopped up. It's that everything gets chopped up without the addition of human blood into the mix.
Ahhhh, my family are Armenian-Cypriots and this brings back some great memories of eating the best Kleftiko on a summer evening by the beach in Larnaca.
Such a coincidence!!! Rita came round just at the time you were making this delicious dish!!!!!! What, she smelt it from where she lives now???? Clever girl Rita!!!!
Aaaaa. We call it Οφτόν Κλέφτικο (Ofton Kleftiko) in Cyprus. Bloody good dish you made there mate. One of the few people that call us Greek Cypriots as well.
Ah, this is probably what we call "rosvonpaisti" (bandit's roast) My dad likes to do it once or twice a year the traditional way, burying it overnight after having kept the out door fire going for hours. Unfortunately I've never managed to visit at the right time.
So just two comments and I'll get back to the salt mines. First, kleftiko is like old Greek and means stolen made from stolen goods, and because it's not a noun it doesn't need an omega at the end. Also regular potatoes cut in bite size pieces should be usen because I think baby potatoes were not an option back then
"Meat and potatoes", Literally any Jingles recipe in a nutshell. You cut out the most exciting part, the half hour where your wrestled with the aluminum foil.
I’ve had that in Cyprus Jingles and yours looked every bit as good well done old boy 🧐
Před 3 lety
Mr. Jingles you should use some port microphone for better sound quality. Anyway your cooking skills are well beyond my, so you looks like master chef :D
Lamb is definitely a difficult meat. If the quality of the meat itself is a little bad, you can taste it instantly. If you've cooked it wrong, you can also taste it instantly. But when it's done exactly right? It's a downright feast!
What I find useful and how you can easily use table salt: just mix the seasoning (not sure if right word) before together in a bowl and then you can easily see where you have covered the mix and the salt should be equally (you need to know tho how much you wanna use^^)
Jingles: Points out the importance of washing the cutting board before chopping the herbs. Also Jingles: Sticks fingers into the salt container after touching raw meat. btw, you needed more salt and pepper to properly season the meat.
a better way to do it would have been to grind the herbs, salt, garlic and onions up in a food processor and make a good dryish pesto, coat the entire thing with it wrap it in the foil and leave it overnight, then proceed with the cooking process, much stronger seasoning flavor.
As a "colonial rebel" who uses freedom units, I feel the need to point out, we got Fahrenheit and feet from the British. You got Centigrade and meters from the French. So make sure to thank Napoleon for your units of measurement. Wait... didn't you WIN that war? Huh. Guess old Boney got the last laugh after all.
Jingles, from the sound of that knife you should probably sharpen it quite a bit. A dull knife is more dangerous than a sharp one, because you can slip and have to use more force to cut.
For what it's worth, I've never lived outside the good ol' US-of-A and I've heard "tin foil", "aluminum foil" and sometimes just "foil" to describe that item. Also I may have to try this someday.
We often call it tin foil too, so that's perfectly acceptable for the USA. Shows how long a name can stick around even after the material used to make it changes.
3:30 I have a couple of really good knives, and my knife skills are still noob level. About the only thing I'm good at breaking down fast is garlic, which just about anyone can do (just smash it with the flat of the blade, a flat piece of stone, or the bottom of a skillet). Also TIL that Jingles cuts his onions the way I cut mushrooms: bottom to top, first a few cuts on one side, then finish the other side. Honestly, I don't know how people cut those things without losing their grip. Huh... I've got a bunch of aluminum foil trays, I could do this on the grill if I could control the fire. Not a huge fan of the texture of rosemary (I'll eat it in a pinch, but they feel like pine needles), so I might go with powdered rosemary. Boneless leg of lamb is reasonably priced here. Or I'll make homemade gyro meat. That's tasty too.
Sadly i can't force myself to eat lamb (or mutton if there is meaningful difference - fi. karitsa vs. lammas ). I have tried all kinds of lamb even in restaurants and it always has the same foul taste - for me it tastes pretty much the same which the wet woolen socks stink. Also a Finnish version of somewhat similar: en.wikipedia.org/wiki/Rosvopaisti (Robber's roast) - just that it is thankfully not limited to lamb...
Americans call it tin foil as well, even though it is aluminum. Just like a tin can isn't tin, it's steel with a zinc coating. Yay for misnamed things!
For knife skills Jingles, it's not just that everything gets chopped up. It's that everything gets chopped up without the addition of human blood into the mix.
And that in improved by chopping a lot closer to your fingers, a lot faster
he really needs some cutting lessons or one day, there will be blood.
"It's foolproof...", don't forget the old adage: 'Nothing is foolproof to a sufficiently talented fool.'
Nothing´s ever foolproof. You go ahead to make something foolproof and the world invents a better fool.
Yay! For the return of the Portuguese judge! Oh, wait. This is supposed to be about the lamb.
Ahhhh, my family are Armenian-Cypriots and this brings back some great memories of eating the best Kleftiko on a summer evening by the beach in Larnaca.
Can I pop round............... I'll bring my own knife and fork!
or spoon for that matter ;)
I’ll join you!
That looks simple enough that even I can't screw it up.
Such a coincidence!!! Rita came round just at the time you were making this delicious dish!!!!!! What, she smelt it from where she lives now???? Clever girl Rita!!!!
she has build in food radar
@@TOFMDrone Damn!! Rita and her perks!!!! I thought she just had sonar!!!!
Glad to see Rita and Jingles together and having fun.
Really liked Rita's shirt. 22 a day in the US is the average. It needs to end.
That lamb had me drooling...
A Greek dish, Καλή όρεξη! :D
Aaaaa. We call it Οφτόν Κλέφτικο (Ofton Kleftiko) in Cyprus. Bloody good dish you made there mate. One of the few people that call us Greek Cypriots as well.
Ah, this is probably what we call "rosvonpaisti" (bandit's roast)
My dad likes to do it once or twice a year the traditional way, burying it overnight after having kept the out door fire going for hours. Unfortunately I've never managed to visit at the right time.
They haven’t heard of kleftiko in my local busy Greek restaurant.
The closed captions have it as “clefty cup”, so your pronunciation was spot on! 😃
Great.. Now I'm starving... Thx a lot overlord!!
ممنون جینگلز...thank you jingles...
Rita approves of the dish. Hopefully you got some Jingles.
I appreciate the san the cooking guy t shirt. Dinner looks good, never had the chance to cook lamb myself.
Lovely way to cook those ingredients. Top work mate, looks terrific!
I am Greek and it’s written with an Ο not Ω (Κλέφτικο ) not ( κλεφτικω). Anyway i enjoy your content on both channels .
wait ... wait.. WAIT!
how did Rita got slimmer when Jingles is constantly doing his best to feed her such decadent stuff :D
Jingles makes LAMB... we in America are stupid for not eating more of this glorious fluffy tasty animal.
It can be glorious but can be terrible as well. Slow cooked where you let the fat render out? Oh yeah, that's the glorious stuff! :D
Love the fact that Rita manages to pull an easy on you in the middle of the video and you didn’t cut it out😂
Rub your meat like you mean it Jingles !
Return of the portugese judge. Oh yeah! :)
Thanks Jingles. Looks great!
Great Googly Moogly that looks AWESOME! Rita's Shirt, much respect and thank you.
Well done Jingles.
Its like "Rosvopaisti" here in Finland. Only difference , that we cook that in the ground hole fire pit.
great!
Pretty much every restaurant in Greece has Lamb Kleftiko on the menu, and they rarely screw it up, it is just soo amazingly tasty :)
350 in Freedom Units? Checks out.
Of course, we here in NZ know all about sensually massaging a lamb shoulder.
patiently waiting for another video of the gnome
Yes Some of Us Americans still use proper English and call it Aluminium
Kleftiko is the greatest food ever
Where can i order my own Portuguese judge?!? ^-^
Because god knows, i need the help!
Portugal, one would assume.
Some bloody good cooking, old man! You are a kitchen genius... for an Englishman ;) Gee, when I recall Drachinifel's "navy cooking" vid, oh dear.
To be fair, Drach was making 'food' that is supposed to last months without refrigeration. I expect this dish rarely lasts the night once prepared. :D
Awesome :)
omg looks delicius boss!!!!!
* Watches in Horror * As Rita turns into Mama Mountain Lion Protecting her kill !
So just two comments and I'll get back to the salt mines. First, kleftiko is like old Greek and means stolen made from stolen goods, and because it's not a noun it doesn't need an omega at the end. Also regular potatoes cut in bite size pieces should be usen because I think baby potatoes were not an option back then
So Jingles.
When are we getting an OnlyFans?
I hereby nominate the term "Spice Mines"
Fabulous dish, I love Kleftiko
you sir are making me hungry...again....
"Meat and potatoes", Literally any Jingles recipe in a nutshell.
You cut out the most exciting part, the half hour where your wrestled with the aluminum foil.
I’ve had that in Cyprus Jingles and yours looked every bit as good well done old boy 🧐
Mr. Jingles you should use some port microphone for better sound quality. Anyway your cooking skills are well beyond my, so you looks like master chef :D
Why does Jingles remind me of Bob Hoskins as Smee from the movie Hook?
Rita can't just roll out of bed to judge now. Also, after that intro to the tasting get her some tequila.
Being an American (not saying I speak for all Americans) my family and I just call it "Foil"
Lamb is definitely a difficult meat. If the quality of the meat itself is a little bad, you can taste it instantly. If you've cooked it wrong, you can also taste it instantly.
But when it's done exactly right? It's a downright feast!
What I find useful and how you can easily use table salt: just mix the seasoning (not sure if right word) before together in a bowl and then you can easily see where you have covered the mix and the salt should be equally (you need to know tho how much you wanna use^^)
Jingles: Points out the importance of washing the cutting board before chopping the herbs.
Also Jingles: Sticks fingers into the salt container after touching raw meat.
btw, you needed more salt and pepper to properly season the meat.
a better way to do it would have been to grind the herbs, salt, garlic and onions up in a food processor and make a good dryish pesto, coat the entire thing with it wrap it in the foil and leave it overnight, then proceed with the cooking process, much stronger seasoning flavor.
Καλή όρεξη gnome Overlord!
Did Bo get any? We need a verdict from the Mexican judge.
Jingles’ meat melts in the mouth 😉😬🙊
If you ask me, the term "rebels" no longer applies once we help you win 2 world wars.
As a "colonial rebel" who uses freedom units, I feel the need to point out, we got Fahrenheit and feet from the British. You got Centigrade and meters from the French. So make sure to thank Napoleon for your units of measurement. Wait... didn't you WIN that war? Huh. Guess old Boney got the last laugh after all.
Kleptiko - form Kleptomaniac :-)
Nice one Jingles
Tin foil also works for us across the pond.
I would love to see a Gordon Ramsay reaction to this lol
THE PORTUGESE JUDGE RETURNS :D
Kitchen wrap, aluminum foil, tin foil...it's what you make your hats out of.
Bon appetit! Enjoy!
Jingles Please watch "Shokugaki no Soma, you will love it
Shouldn't you crush the garlic for the allicin?
Edinburgh scrambled eggs is like meet Your neighbor, borrow a dozen eggs....
Jingles, from the sound of that knife you should probably sharpen it quite a bit. A dull knife is more dangerous than a sharp one, because you can slip and have to use more force to cut.
plus 10 for the Portuguese slice !
For what it's worth, I've never lived outside the good ol' US-of-A and I've heard "tin foil", "aluminum foil" and sometimes just "foil" to describe that item.
Also I may have to try this someday.
Anyone notice how Jingles and Protocooks Chef Frank look alike? Cant tell me they not the same person
Jingles. Yes, it's made of aluminium, but It's not Tin foil. It's thin foil.
Oil then salt, Jingles. Keep it up, man.
We often call it tin foil too, so that's perfectly acceptable for the USA. Shows how long a name can stick around even after the material used to make it changes.
Jingles first X rated video, as Rita says make it more sexual had me giggling, also now we know where the salt we mine goes
‘Actually jingles’ it’s call AlUmiNUm FoIAL
3:30 I have a couple of really good knives, and my knife skills are still noob level. About the only thing I'm good at breaking down fast is garlic, which just about anyone can do (just smash it with the flat of the blade, a flat piece of stone, or the bottom of a skillet). Also TIL that Jingles cuts his onions the way I cut mushrooms: bottom to top, first a few cuts on one side, then finish the other side.
Honestly, I don't know how people cut those things without losing their grip.
Huh... I've got a bunch of aluminum foil trays, I could do this on the grill if I could control the fire. Not a huge fan of the texture of rosemary (I'll eat it in a pinch, but they feel like pine needles), so I might go with powdered rosemary. Boneless leg of lamb is reasonably priced here.
Or I'll make homemade gyro meat. That's tasty too.
I wounder if you can do this with a chicken (butterflied of course).
When is Rita going to do a cooking show? = D
Try using scissors to quickly chop herbs
YUM! Aloha!
We call it tin foil as well, in freedom land, Jingles
Does that lamb shoulder happen to be apart of that meat you got from the butcher & was worried about going bad? 😝
Will you open a restaurant?
awesome..the gnome attempts to poison himself again. my favorite food porn show
Alumínio caralho!
Sadly i can't force myself to eat lamb (or mutton if there is meaningful difference - fi. karitsa vs. lammas ). I have tried all kinds of lamb even in restaurants and it always has the same foul taste - for me it tastes pretty much the same which the wet woolen socks stink.
Also a Finnish version of somewhat similar: en.wikipedia.org/wiki/Rosvopaisti (Robber's roast) - just that it is thankfully not limited to lamb...
Could you cook it also just in an enclosed vessel? Wouldn't this just do the same job as the tin-foil?
So what gas mark was that jingles lol
Bro i wanna come round and help you cook XD
altho i have to jump across a big ass pond but still
Hmm.guess what I'm gonna ear later
It seems the knife is getting a bit dull and would need some sharpening :)
Americans call it tin foil as well, even though it is aluminum. Just like a tin can isn't tin, it's steel with a zinc coating. Yay for misnamed things!
Damn... If you ever need a Dutch judge to judge your food give us a call ok???
Hear hear, you can call me as well
It's 21:53 here so bit late for a meal sir :)
The audio is crap. Don't you have all kinds of mics to use?
Food looks great!!!!
,
i say tin foil at least