James May is FINALLY back in the bunker
Vložit
- čas přidán 7. 05. 2024
- The apocalypse hasn’t happened yet, but I’m back in the bug-out bunker kitchen, attempting to make pasta with my gin.
Buy my gin if you want: www.jamesgin.com/
Follow me on Insta: / jamesmaygin
Let me know if you have recipes you'd like to see us try.
How about coq au vin, but with gin instead of wine?
Crêpes Suzette, using Asian Parsnip as the alcohol to flambé, might be quite fun!
@@TheGoldFencer Oooohhh, yes!
How about an Asian Parsnip fried rice?
Gin stew or pot roast
When the world needed him most...he returned
🫡
@@JamesMayDrinks English Breakfast gin coming soon?
Fuck me, it's the bugout bunker. Flood the cowling.
Plenty of it.
Lurpak spreadable butter. Invented in 1901.
@@JamesMayDrinks Hi James, I have a question for you. In Oz and James Drink to Britain Season 3 episode 8, you invested some of your money into a field owned by an Irish man named Dermot who had a French press for sparkling wine...you liked the idea of buying a piece of his land to plant a hop garden in....I'm just wondering if you ever followed through with the idea, and did you succeed?
Welcome back, Captain :)
The cheese fridge😆
*slams down block*
Cheese.
I saw it to.
CHEESE
Just want to say it is great seeing Mr May cooking. But just in the section where you skip 8 mins for the onions, that’s when I’d like James to talk and tell us stories or an opinion on things in the world.
The reasons the videos are great is because James is in them talking. So please don’t skip opportunities for him to ramble on, they are the best bits!
Edit: not trying to hate, my favourite video is probably James fixing Mike’s model train. Was just like hanging out, felt really natural x
With the realistic chuffing sound!
Let the Legend speak! Flood the cowling if you have to😁
I loved the model train video!
he probably had his extensive staff come in and do the stirring. That's how they do it on TV.
he could make a quick sandwich in those 8 minutes
Lucy is back, the world is right again
Hammond
@@abaialsa712 no she's taller lol
@@abaialsa712 He's already taken over Drive Tribe. The bugout bunker should remain a Hammond free zone.
@@dave41184 I don't know. The one where they're arguing over poached eggs is pretty great.
Yes! Still wearing her grandma's hand-me-down knickers too! But at least she made me comment lol😃
Crikey it's the rozzers!!
This time, it's the Italian rozzers
Thanks James
Welcome.
Or in Look Around You fashion: "Thanks James" - "Thames"
SOOOOO GOOD to see Lucy again, and James, and Gandalf the grey back in the bunker.
Good news! James uploaded!
is it the dacia duster?
@@jacksonsandell1625 No, but the Dacia Sendero... IS coming to the UK!
@@ThePodcastPodcastOfficianato Anyway...
@@ThePodcastPodcastOfficianato That's brilliant!
Anyway, in other news...
Oh yes! Anyway.....
Well, it's nice to see james dragging around his adopted daughter with him on his new adventures.
It's nice that Lucy shouted this channel of an up and coming presenter out on her own channel so I could find this. I think this James May have potential.
Lucy is back. James is back. The world is beautiful again.
The cheese fridge is back!
Cheese.
@@JamesMayDrinksE G G
@@psds7466*Thunk* there is a lettuce…
@@lettuce984chop it. Chop it right now
Happy to have James and Lucy back on.
James and Lucy, cooking in the bugout bunker. I have really missed these videos.
James May. Cooking. Life has just gotten a whole lot better. Thank you, sir.
I should've figured by watching James before I started, but the more I cook, the more I realize 88% of it is just winging it.
And he's back, good to see you again in the bunker
It's always nice to see James again.
I love the bugout bunker ❤ Lucy taking more than one bite is a testament to food quality!
I like James as a cook cuz he shows how imprecise you can be and still make good food. I've made a vodka sauce and the alchohol moves the flavors around quite a bit,. also. Hi Lucy!
Hi 👋
This is amazing, I love seeing James cooking in his bunker, I also love how he’s reading the recipe off a printed out piece of paper and not on his phone, I can’t wait to see more of these and whatever else this channel has in store for us
Woohoo! Glad you're back James. Plenty of it, flood the cowling is a often heard phrase in our household.
Ok I have 3 things to try.
1) Soda stream + Gin. Will it carbonate?
2) Could you use the Gin to fry/boil?? southern fried chicken or a gammon?
3) You know how they plump up chicken with water to get its weight up? Try it with Gin and cook it!
Gotta say, this channel will definitely be among my favorites
Almost a whole tube of concentrated tomato purée. If the gin won’t give you heartburn the purée surely will.
Quick! Now hes back in there, lock the door!
Love 'James in the Bunker' !
More please, Sir!
James really is making it in life, cooking food for and sharing cutlery with Einstein.
Best Celebrity Chef at the moment
Now can anyone not like Cheese…
Cheese and bacon, if they say no walk away
Welcome back James. We missed you and Lucy.
I loved your cooking show on Amazon! I made a gin BBQ marinade that turned out ok one time. The recipe originally called for whisky/bourbon, but the gin added a nice herbaceous flavor instead of a smoky one.
I wonder if icecream/ice lollies made with James Gin™ would work going into the summer months?
Good idea.
Difficult to freeze perhaps...
For anyone actually caring about the recipe: If you add cold tomato paste to a warm pan, always add a splash of water to prevent it sticking to the bottom and burning. It's pretty hard to stir in a cold paste into a hot/warm pan with other stuff in it, to get it to be less rigid, just add some water. :)
Oh and always bruise your herbs before slicing! It'll release MUCH more flavors!
So happy you're back in the bunker
It's a pleasure to see some Captain Slow action outside motor world, made by the very same Captain.
The scene is yours!!
The best part of this video is James's indecisiveness on where to put the dirty dishes lol.
i want more james and lucy food content!!!!!!
So glad you and Lucy are back.
The Captain is back, humanity is restored to peace.
I don't drink but was one of the first to land on James' Planet Gin. This is going to be good!! Maybe James can "up" the budget a bit and bring a few more essentials into the bunker? Brillant decision of Lucy's part to stay with James.
i am alway inpressed watching people eyeball measurements. and i will start storing my pans on the fridge from now on lol
James has returned, what a fantastic "May". I do enjoy your cooking and story telling skills. Keep it going Mr May 😀
Great work again thankyou James
Nothing beats cooking in a bunker 😄🙌
The fact that most subscribers came from Lucy's channel kind of makes it cooler.
I almost forgot when lurpak was invented for a sec, 😂❤ all is right in the world again
Having now spent the military budget of a developing nation on completing my set of the recently updated James Gin collection (mainly tax and delivery to New Zealand), I’m very glad to see James back in the bunker. Great to see Lucy and her love for cheese back on board too. Much love from down under!
I've discovered a new word fundamental for my English vocabulary: gazunder. I feel complete now
These were my favorite segments from FoodTribe. I also own and use a wok because of James May (and have eaten SPAM sliders with Miracle Whip (aka Salad Cream)).
he's finally back in the bunker! we're glad to see you again James
Just add some shelves for putting loose stuff on, a camping sink for water, some ventilation and a fire extinguisher, and the kitchen would be complete.
They need to feature James in fallout, in his buyout bunker kitchen. Cooking something with spam.
Cram*
Fact: James beaten Gordon Ramsay in a cook off 👏 🫡
Good to see you James!
The reason I am here is because I am subscribed to Lucy Brown's channel... So discarding the terrible mattress in favor of acoustic panels is only fair! I promise to aquire James May's official Gin in return ! I'm a stranger on the internet, so my trustworthiness cannot be doubted! Very happy to see the bunker kitchen back in business with the great combination camera work, editing, and floor sweeping skill of Lucy. Along with the classic odd loving minor workplace harrassment remarks from James of course 😉👍
The heavy breathing from James throughout was a great addition.
Glad to see everyone back in the bunker again!
The cream and tomato paste/puree reminds me of how my mom makes beef stroganoff. Well, the cream is actually sour cream and there isn't all that much tomato paste/puree in the recipe. It is very good and the sour cream does work well in it. It's more typical American version of the dish though, so we don't put mustard in it, but we do put in mushrooms.
James! My man what a legend ❤
I can't believe I missed the great return of the bug-out bunker kitchen. Welcome back sir.
Bim, whole tube of tomato puree???
And cream with tomato???
Absolutely barbaric!
Honestly, James could cook a shoe for all I care... I would still listen. He has such a soothing tone when he's making a thoughtful comment on proceedings. Love it! :D Welcome back!! Long overdue!
Just so you know, your Asian Parsnip is a terrific substitution for dry white white when making risotto. Everyone I've made it for has been blown away by the flavor.
10:08 "The world is already a better place for having some cheese in it"
I agree! 🧀 ❤️
I never thought I'd be so happy to see a fridge, but here we are XD
I love how this is comfort watching at this point. Glad to see the gang back in the bunker!
Grilled American Hotdogs or grilled bratwurst with a Mustard Gin Chili sauce with chopped onions
Thank you James. Looks good.
I'm so glad this show is back excellent thanks James
Egg bake with canned buttermilk biscuits ( not cookies). 2 cups white country gravy. 6 eggs . Cheese of your choice. Salt and pepper to taste. Breakfast meats of your choice. Cook at 350 degrees for 40 minutes.
So good to see the bunker back in operation! I will offer one comment on the cooking - if the recipe is American in origin, then "tomato puree" is actually finely chopped "tinned" tomato, rather than "tomato paste" that you used. Basic difference in terms.
Fantastic to see you both again!
Yayy, welcome back, missed these
so happy to see you back
Good to see you two back ❤
So glad to see the bunker videos coming back!
man oh man have i missed the 'bugout bunker kitchen' videos!
Im gonna go get supplies to make this for dinner! Thank you, James!
Gin ?
So comfy when seeing James cook 😊
I love how they actually embraced the Cheese meme and put a sticker on the fridge, that's awesome
Glad to see you guys back in the bug-out bunker cooking!
Absolutely love your cooking shows, You inspired me to cook again and i really hope we see season 3 of Oh! cook !
It's only authentic James May cooking if he's three sheets to the wind by the end of it
More james may bunker content! On a new channel! And more Gin!
I was missing the bugout bunker videos. Was literally rewatching them when YT recommended this to me.
Fabulous that You all are back in the bunker.
I really enjoy these videos, no matter what you're cooking. Good to see Lucy back! I was sad when I saw that you weren't involved in DriveTride any longer. Always like watching James doing "things", keep-up the great work.
Welcome back! missed this serie alot!
Missed the bug-out bunker kitchen. Glad to see James back in it. This is gonna be exciting and looking forward to what comes next.
I hope there are many more videos to come!
Question for James, what does Oz Clarke think of your gin?
I agree with the Italians, cream in pasta is Alfredo, but no cream in Carbonara. James Gin however, that would be a great addition!
Thanks JM, a breath of fresh air.
Lucy Brown sent me here
James, will you be doing more seasons on the show Oh Cook?
That “pop” of the cork. Always a great sound 😊 … I really need to try making this myself. Interest has been extremely piqued
What makes penne alla vodka unique is that some flavors are soluble in fat (the cream) and some are soluble in alcohol (vodka). While some alcohol will cook off, not all of it will. The alcohol will help carry flavors that can be dissolved in alcohol.
The original recipe was developed by an Italian chef in New York City in the mid-1960s. Other variations emerged in the 1970s in disco clubs of Bologna, Italy when vodka was first introduced to Italian consumers, as well as another New York restaurant, then known as alla Russia. By the early 1980s, vodka sauce became widely available at "red sauce" Italian American restaurants, first in the New York area and then eventually nationwide.
To find out more about the history of penne alla vodka, or other Italian American favorites, check out Red Sauce: How Italian Food Became American.
Try to re do James May's Mail time for 10 episodes, this chanel might goes boom!
Good to see you back Mr. Slowly. That looked exquisite
I've missed this! Now you all need to go to James' pub and do something there.