Rarely have I watched a Q&A ep all the way through. Every question is relevant, the editing is knife-sharp, and come on: such genuine people! I believe every word you say. So rare these days. Thanks!
Thanks for that! It takes time to get good at it and after that a passion for it to get through the insanely long hours and difficult situations we all get thrust into.
Lol, I'm an engineer and laughed. I'm not a fussy eater, just don't need fancy meals to be happy. Have been told I am fussy and don't appreciate extravagant meals, I just don't enjoy seeing someone stress over something that will only last a few minutes.
Food is a lot of work for sure. Lots of people involved with the food industry. From the farmers and ranchers, fishermen. Governments,cooks. Chiefs, garbage and more. Just thinking about it can blow your mind. Your really into foods and the preparation and cooking as well as preserving it. Your worthy of your pay no doubt. My brother has two Cafes here in our area. I work for him and if I'm working I eat free. Wonderful people work hard each day to serve people in our area. My sister in law really does a great job planning meals . I almost always eat the daily specials. It's most of the time something I want.
@@OliveOilandGasoline - oh my, I'd have a thousand questions (I'm an author researching yacht crew life for a future fictional story and want to be accurate in my character portrayals and job descriptions), but to limit it to a few: 1) Who takes over galley/cooking duties if the chef gets too sick to work that particular day? Is it the crew chef? If there's only a sole chef, who temporarily takes over the role? 2) How do you handle menus when charter guests preferences for a particular trip are extremely varied? Do you serve multiple different main entrees for each meal? 3) Are there certain dishes/foods that are popular with guests and repeatedly requested? Thank you so much for doing this! I've been religiously following OO&G, Jared, Nina, and Dean's blog for insight into yacht crew life, especially in the galley. It has been incredibly helpful, and I truly appreciate it.
Regarding the Thermomix.... It's all about the TM31. Forget the TM5, TM6.... I feel as a PREP machine in any kitchen, the TM31 is still king. No stupid screens, no stupid locks.... no stupid USB sticks. The damn thing just works. 12 years with mine and still hasn't needed a service bar changing the lid seal. Get two. $400-500 for barely used ones nowadays in Australia. SOOO DAMN GOOD!!
Lovely to see your shining face. It was interesting to get different views and opinions that (in affect) span years of knowledge and experiences. Well Done.
It's so good to see you back. What if any salary bump and or crew perks might persuade you to accept a position on a private yacht as opposed to working charter? I get that private yachts mean no charter tips, but I assume the working conditions must be easier and the position cushier to accommodate the loss of tips.
I was a private chef for ten years, no matter how wonderful they are, or how much you love the family, OR, how great the pay, ten years of being bored to death, they always eat the same things. They do love the new and exciting dish now and again but never for parties.
I have to admit it had it's perks. My favorite of the children was a picky eater and Dad wanted steak and salmon at every party. But I made some lifelong friends among the staff and guests.
It's the hustle, putting on a show as a team to show these guests the best time possible. The tip is part of it but it's not enough of a motivator to get good at it. You've got to PUSH!!!!
Great video!! The best way to make a bunch of poached eggs is sous vide. Heat the water to 63 degrees C, put the eggs in the water for minimum 30 minutes, maximum 2 hours. Use eggs as needed.
How about addressing the issue of promoting a massively over-priced and deceptively marketed brand of kitchen knife when as professional chefs, you are fully aware of their abysmal quality ?
Bravo to you two! You are a blast and have great chemistry in your profession! A true pleasure to view and listen to and learn from. From an old Commercial Fish Boat (and Restaurant) Cook in Alaska/Washington.
I cooked rattle snakes and aligators. Love ya both!!! I have two knives from my favorite chef's apprenticeship, 1918-23 in Paris. I have a kit in my camping gear, a kit for the bakery, one for the hot kitchen, another for the garden manager/butcherie/fish and a briefcase full of tips and nails, combs and spreaders But still I would love that Kimiko set!!
Your videos are so very interesting to watch. The casual nature and presentation in these videos is engaging. -The food presentations are pretty good too. ;)
Good job Nina! Fun video with excellent incites :) but there were a lot of obvious stops and restarts, which begs the question: "what did I miss?" and thanks to Brennan for participating. Thank you and take care
When I was a navy cook, I'd eat a one-bowl meal many days. Dip into one of the kettles, finish that, then dip into the next, etc., all when I had time to pause for a minute.
As a person who has a dairy allergy, I always feel bad about it when trying to cook for others. I was recently on a cruise as a guest, and it was a horrible experience to find something that I could eat. Many of their solutions were just salads and it ruined an entire solution.
Yeah, salads every meal is the worst! I have food intolerances and allergies too and it sucks. I get that the chefs have to cook for a large group so they can't be accommodating but it still sucks to be left out and seen as "difficult." I prefer to have control over my food for that reason, so for example, I'm going to a work conference that is fully catered and requested that I be allowed to provide my own food. It's more work but I know that no one will accidentally cause me to spend the night on the toilet (fortunately I'm not anaphylactic). I think that most chefs aren't creative enough or knowledgeable enough to be able to cook without a staple ingredient, to me the sign of a excellent chef is one who can cook a creative, delicious meal for someone with food intolerances.
@@evercuriousmichelle " I think that most chefs aren't creative enough or knowledgeable enough to be able to cook without a staple ingredient" - Then they are not a chef, they are just a cook.
I was an exec chef for several years, then in overall facilities management of hotels, nightclubs, etc. I really didn't hear about yacht cheffing until I was pretty much done with the biz. Wish I would have known when I was in my 20's .
Interesting to listen of the life on charter yachts. I have been at sea for 24 years on a super ferry. It is a different life from land based employment, although I have thoroughly enjoyed my career and I love my scheduled time off! Great Q&A!!!! Cheers !!
as a cook, landlocked... I've never noticed until you've both mentioned eating. I've noticed depending upon workload just how much I more I should consume. Thank you.
You two work well together. The Q&A was informative. The only thing I didn't like was the Kamikoto sponsorship. I am keeping an eye out for knives to gift for my brother (he's in charge of a kitchen at a high-end restaurant), but the Kamikoto are implied to be authentic Japanese, but they're made in China using Japanese steel. (A few red flags in their advertisement for me.) Aside from that, I liked the video and look forward to your next one.
I share your sentiments both on the video and Kamikoto sponsorship: Kamikoto (a meaningless word in Japanese according to the USA trademark filing) is owned by a Hong Kong based company called Galton Voysey Limited. Galton Voysey Limited also owns "Deal-Dash" - a penny auction website with a chequered history - it's worth a quick Google... Most of Kamikoto's knives are made in China out of low grade budget steel (it's actually "420J2" which has a maximum hardness of only 56 HRC and is typically only 50 to 52 HRC. Real Japanese knives have edges of 60 HRC) with the cheapest form of single bevel blade. But you will have a hard time finding any of that information amidst the reams and reams ofJapanese "tradition" and "artisanal quality" waffle on their promotional material. "Honshu Steel" is just steel made on the island of Honshu, the main island of Japan, but acording to Kamikoto, this is a sign of quality and exclusivity. However, Japan, like every other country, produces a wide range of steels of varying quality and utility. 420J2 is quite resistant to corrosion, but is otherwise suitable only for the lowest end knives - AliExpress sells kitchen knives made of 420J2 for less than 10 bucks, for example. The list price of the three knife box set given to the Yacht Chef in this video is $1,295 - or $ 432 per knife. Continual sales of up to 85% off list price, paid for reviews and a large band of influencers and a big social media presence all indicate a hype brand without any real quality to back it up. Read their website and "reviews" carefully to see what they are NOT TELLING YOU before buying elsewhere. Such a shame that this otherwise excellent TH-cam channel is promoting such dubious business practices.
Heyya Nina I watched that older video with you and Tilly and that amazing Kamikoto set. While I'm no chef, I do appreciate a great set of knives. Will you put together a video on how to properly sharpen a valuable set of knives like the Kamikoto brand? People who invest in nice cutlery shouldn't be afraid of possibly ruining them by using an improper sharpening technique. Luv ya, and thanks! 😘
At my summer camp, we try to accommodate as many dietary requests as possible. This summer I had one vegan on staff. When we had a couple vegan guests, I'd often make the 'vegetarian' entree vegan. It helps with time-management, kind of a "killing two birds with one stone" approach. Since the staff vegan happened to be a dishwasher, I'd let him prepare his own meal when there were no vegans guests. I'd also let him set aside vegan leftovers.
Stoked for ya mate! Great channel and I'm a new subscriber. Somewhat different to our Reefworld feeds but I can't forget how good your simple carbonara that you whipped together for the Chinese billionaire's that were stuck on the pontoon because the helicopter pilots refused to take off due to weather. Was a funny night but we all ate well! Wishing you all the best and hope you keep posting content on a regular basis!
@@the_crewchefwow I reported them as spa a couple of times and TH-cam went after me like crazy removing comments for spam making threats to shut me down 😂😂😂how sick is that
Some questions for your next AMA-How much garbage accumulates during a cruise and how is it removed? Can food waste go straight in to the water? Also; during a charter; does the crew have shifts,so that some are always available while others get some down time? Are you able to accommodate guest with disabilities? Have you ever had "out of control" guests that required intervention by crew or other authorities?
Great video! I am new to your channel and have a few questions. Are you still editing/converting older videos and uploading them from a ship that asked you to pull them down? Also, one of the first things I noticed about you was your biceps! haha. You look terrifically in shape, could you do a video on when you workout, how you workout and differences between when guests are on or off and between private/charter yachts differences if any? I've been curious about that since I watched you the first time! Ty for sharing.
Great video as usual. and thanks for answering my questions! I make popcorn at home all the time. I need to find a video or will have to look up how to do it on the stovetop!
Hey Fred! Hope its ok to reply to you - for stovetop popcorn: - get a saucepan that has a lid to it - add popcorn kernels (generally only enough to cover the base of the pan in a single layer as a good rule of thumb, otherwise it overflows) and a decent amount of neutral oil - I always add the kernels at the same time as the oil as it means they heat at the same pace and reduces the risk of burning - put the lid on and med-med/high heat depending on your stovetop - give a little shake every so often WITH THE LID ON - once the pops slow to every 2-3 seconds, remove from heat and wait for a 30 seconds or so (off the heat!) before removing the lid - put in a bowl whilst still hot and add whatever seasonings you want! thats my technique at least and the one I swear by!
Fantastic Q & A!! The banter is terrific and the answers are fun and interesting! Why would anyone want to be vegan? You're guests and crews must love your food. I hope you do another Q & A soon. Well, is Brennan as huggable as he looks? We're still waiting for the answer.Love from Vermont
I recently cooked for my boyfriend and myself, spending a year perfecting a molasses cupcake recipe. While I'm hesitant to admit it took that long, the process was enjoyable for both of us, as it was exciting to develop a recipe from scratch that was new to our palates.
Engineer here : I love that 'we eat simple food because our work is complicated '👏🏾👏🏾👏🏾👏🏾
for sure
Much, much, much better Q&A than 99% of channels.
Excellent job!
Boom, thanks Michael!
Two such charming people. You're reminded again and again in this video how hard chefs have to work.
Thanks Austin, my hands agree with you right now! Achy.
Yeh cos they get a shitload of money!!
Rarely have I watched a Q&A ep all the way through. Every question is relevant, the editing is knife-sharp, and come on: such genuine people! I believe every word you say. So rare these days. Thanks!
I love Nina. She’s so cool
Thanks Nina and Brennan for the excellent rapid fire Q & A.
You two are a dynamic duo! Keep up the combo productions!! Lovin it. Really dig the “ask me anything.” Definitely do another! Also “Shchetcherrzz” ! 🤣
😆 Shchetcherzzzzz 4 life!
Thanks Todd, we legit have fun doing these videos together. There's a lot jokes and laughter off camera that seem happen when we're not recording.
Lovely episode Nina. Glad to see another perspective and learn something new.
I like how hardworking, focused, and dedicated you both are with your jobs.
Thanks for that! It takes time to get good at it and after that a passion for it to get through the insanely long hours and difficult situations we all get thrust into.
Lol, I'm an engineer and laughed. I'm not a fussy eater, just don't need fancy meals to be happy. Have been told I am fussy and don't appreciate extravagant meals, I just don't enjoy seeing someone stress over something that will only last a few minutes.
Love to see the content together again! Always looking forward to new uploads :D
Thanks Arthur! We always have a good time. Good banter, back and forth.
I love these. Brings out another side of you. Keep exploring the travel, family, shopping. You are the best.
Food is a lot of work for sure. Lots of people involved with the food industry. From the farmers and ranchers, fishermen. Governments,cooks. Chiefs, garbage and more. Just thinking about it can blow your mind. Your really into foods and the preparation and cooking as well as preserving it. Your worthy of your pay no doubt. My brother has two Cafes here in our area. I work for him and if I'm working I eat free. Wonderful people work hard each day to serve people in our area. My sister in law really does a great job planning meals . I almost always eat the daily specials. It's most of the time something I want.
Absolutely loved this Q&A. You guys were brillaint
Loved the Q&A. Very informative and fascinating. I hope you two will do another one in the near future.
Sure, what would you like us to talk about?
@@OliveOilandGasoline - oh my, I'd have a thousand questions (I'm an author researching yacht crew life for a future fictional story and want to be accurate in my character portrayals and job descriptions), but to limit it to a few: 1) Who takes over galley/cooking duties if the chef gets too sick to work that particular day? Is it the crew chef? If there's only a sole chef, who temporarily takes over the role? 2) How do you handle menus when charter guests preferences for a particular trip are extremely varied? Do you serve multiple different main entrees for each meal? 3) Are there certain dishes/foods that are popular with guests and repeatedly requested?
Thank you so much for doing this! I've been religiously following OO&G, Jared, Nina, and Dean's blog for insight into yacht crew life, especially in the galley. It has been incredibly helpful, and I truly appreciate it.
Just an absolute joy to listen, learn, and watch! Thank you both for "doing what you do!"
A new video! YAAY!!!!!
Thanks, that was actually a lot of fun.
Must have more Tilly, LOL. Thanks Nina for all the great videos.
Regarding the Thermomix....
It's all about the TM31. Forget the TM5, TM6.... I feel as a PREP machine in any kitchen, the TM31 is still king. No stupid screens, no stupid locks.... no stupid USB sticks. The damn thing just works. 12 years with mine and still hasn't needed a service bar changing the lid seal. Get two. $400-500 for barely used ones nowadays in Australia. SOOO DAMN GOOD!!
That was fun!! You two are great at Q&A!!
Thanks Gene!
Very interesting and an eye opener to learn a little bit on both of your experiences. Thanks for sharing!
I love these videos, keep em coming! Shout out to you guys and all the crews out there taking amazing care of their guests
love love love the videos thanks, on my way to Brennan's for the sourdough!!!!
Good questions. How do you keep menu items interesting and different when cooking for the principal all the time?
You guys are a hoot together!
Good Morning From Lake Tahoe California. Love The Q/A On Your Channel.😎👍
Lovely to see your shining face.
It was interesting to get different views and opinions that (in affect) span years of knowledge and experiences.
Well Done.
It's so good to see you back. What if any salary bump and or crew perks might persuade you to accept a position on a private yacht as opposed to working charter? I get that private yachts mean no charter tips, but I assume the working conditions must be easier and the position cushier to accommodate the loss of tips.
I was a private chef for ten years, no matter how wonderful they are, or how much you love the family, OR, how great the pay, ten years of being bored to death, they always eat the same things. They do love the new and exciting dish now and again but never for parties.
@@prankishsquire2663 Ok, I can understand a 10 year stint might become a grind. But for a few seasons ???
I have to admit it had it's perks. My favorite of the children was a picky eater and Dad wanted steak and salmon at every party. But I made some lifelong friends among the staff and guests.
It's the hustle, putting on a show as a team to show these guests the best time possible. The tip is part of it but it's not enough of a motivator to get good at it. You've got to PUSH!!!!
Very enjoyable! Great energy from you two!
Great video Nina!!
Great video!!
The best way to make a bunch of poached eggs is sous vide. Heat the water to 63 degrees C, put the eggs in the water for minimum 30 minutes, maximum 2 hours. Use eggs as needed.
Correct. But...
Meh, they kind of look like shit. I still prefer the old way.
Outstanding!! THanks so much for all the insights.
Wow i was having breakfast watching this and it was outstanding Thank You Both so much!!!
RoadhogRNA, we appreciate you watching and commenting.
You two together are hilarious. Great Q&A! So many great questions answered.
Thanks Thomas!
Thank you again for another great video, Q&A for the wins! I hope one day again to work on boats... sigh.
Thanks for answering my question! And some great questions from others too.
That was good. I enjoyed that conversation. Thank you.
Questions asked and answered, a pleasant change.
Great video!!! Great Q&A!!! I will look up Brenan"s Channel! You two were a "charm."
Hi Nina! That was so much fun! Let's do another one only about fondue!
How about addressing the issue of promoting a massively over-priced and deceptively marketed brand of kitchen knife when as professional chefs, you are fully aware of their abysmal quality ?
Love love love. When is your cookbook coming out? You have inspired me in the kitchen❤
Bravo to you two! You are a blast and have great chemistry in your profession! A true pleasure to view and listen to and learn from. From an old Commercial Fish Boat (and Restaurant) Cook in Alaska/Washington.
Very enjoyable...2 great people to spend time with
Keegan! Thanks!
Thanks
Love it !
👍☑ Good episode Nina, Tks!
Long Time No SEE...I'm glad that you are back WOOT WOOT!!!
Wonderful and engaging , very enjoyable . My son likes to bake bread , I did send him Brenans bread making video . he appreciated very much .
nice to see you again, i hope we see you more often.
I cooked rattle snakes and aligators. Love ya both!!! I have two knives from my favorite chef's apprenticeship, 1918-23 in Paris. I have a kit in my camping gear, a kit for the bakery, one for the hot kitchen, another for the garden manager/butcherie/fish and a briefcase full of tips and nails, combs and spreaders But still I would love that Kimiko set!!
You guys are a hoot!!
🦉🦉
Thanks! That was great.
Your videos are so very interesting to watch. The casual nature and presentation in these videos is engaging. -The food presentations are pretty good too. ;)
Good job Nina! Fun video with excellent incites :) but there were a lot of obvious stops and restarts, which begs the question: "what did I miss?" and thanks to Brennan for participating. Thank you and take care
When I was a navy cook, I'd eat a one-bowl meal many days. Dip into one of the kettles, finish that, then dip into the next, etc., all when I had time to pause for a minute.
I genuinely liked this Q/A
Yep, yep, yep. Very good.
Great interview 😄
that Dude is a class act, love your stuff
You both are very charismatic people like you could be entertainers.
Burlesque dancers?
@@OliveOilandGasoline That's a great idea for your next episode!
@@yayhoo8848 uh oh. What have a done?
Brilliant episode - but you need to get back on board! Hope you are enjoying life.
As a person who has a dairy allergy, I always feel bad about it when trying to cook for others. I was recently on a cruise as a guest, and it was a horrible experience to find something that I could eat. Many of their solutions were just salads and it ruined an entire solution.
Yeah, salads every meal is the worst! I have food intolerances and allergies too and it sucks. I get that the chefs have to cook for a large group so they can't be accommodating but it still sucks to be left out and seen as "difficult." I prefer to have control over my food for that reason, so for example, I'm going to a work conference that is fully catered and requested that I be allowed to provide my own food. It's more work but I know that no one will accidentally cause me to spend the night on the toilet (fortunately I'm not anaphylactic). I think that most chefs aren't creative enough or knowledgeable enough to be able to cook without a staple ingredient, to me the sign of a excellent chef is one who can cook a creative, delicious meal for someone with food intolerances.
@@evercuriousmichelle " I think that most chefs aren't creative enough or knowledgeable enough to be able to cook without a staple ingredient" - Then they are not a chef, they are just a cook.
This was super fun, thank you!!
I was an exec chef for several years, then in overall facilities management of hotels, nightclubs, etc. I really didn't hear about yacht cheffing until I was pretty much done with the biz. Wish I would have known when I was in my 20's .
Give us more. It's not a question. It's a demand.
Nice one, enjoyed this little chitchat
Great work! Keep doing collaborations!
Interesting to listen of the life on charter yachts. I have been at sea for 24 years on a super ferry. It is a different life from land based employment, although I have thoroughly enjoyed my career and I love my scheduled time off! Great Q&A!!!!
Cheers !!
Great job
as a cook, landlocked... I've never noticed until you've both mentioned eating. I've noticed depending upon workload just how much I more I should consume. Thank you.
Very cool … thank you
Very fun!!
Didn't think subject was interesting. Really enjoyed it.
You two work well together. The Q&A was informative.
The only thing I didn't like was the Kamikoto sponsorship. I am keeping an eye out for knives to gift for my brother (he's in charge of a kitchen at a high-end restaurant), but the Kamikoto are implied to be authentic Japanese, but they're made in China using Japanese steel. (A few red flags in their advertisement for me.) Aside from that, I liked the video and look forward to your next one.
I share your sentiments both on the video and Kamikoto sponsorship:
Kamikoto (a meaningless word in Japanese according to the USA trademark filing) is owned by a Hong Kong based company called Galton Voysey Limited.
Galton Voysey Limited also owns "Deal-Dash" - a penny auction website with a chequered history - it's worth a quick Google...
Most of Kamikoto's knives are made in China out of low grade budget steel (it's actually "420J2" which has a maximum hardness of only 56 HRC and is typically only 50 to 52 HRC. Real Japanese knives have edges of 60 HRC) with the cheapest form of single bevel blade. But you will have a hard time finding any of that information amidst the reams and reams ofJapanese "tradition" and "artisanal quality" waffle on their promotional material.
"Honshu Steel" is just steel made on the island of Honshu, the main island of Japan, but acording to Kamikoto, this is a sign of quality and exclusivity. However, Japan, like every other country, produces a wide range of steels of varying quality and utility. 420J2 is quite resistant to corrosion, but is otherwise suitable only for the lowest end knives - AliExpress sells kitchen knives made of 420J2 for less than 10 bucks, for example. The list price of the three knife box set given to the Yacht Chef in this video is $1,295 - or $ 432 per knife.
Continual sales of up to 85% off list price, paid for reviews and a large band of influencers and a big social media presence all indicate a hype brand without any real quality to back it up.
Read their website and "reviews" carefully to see what they are NOT TELLING YOU before buying elsewhere.
Such a shame that this otherwise excellent TH-cam channel is promoting such dubious business practices.
Great video.
Another great video, thanks for sharing beautiful 🤩
best channel ever. TOP
Brennan is a star :)
Well timed ambulance siren there, when talking about Allergies xD
wonderful
You both got me smiling again!
Thanks Marten!
Heyya Nina I watched that older video with you and Tilly and that amazing Kamikoto set. While I'm no chef, I do appreciate a great set of knives. Will you put together a video on how to properly sharpen a valuable set of knives like the Kamikoto brand? People who invest in nice cutlery shouldn't be afraid of possibly ruining them by using an improper sharpening technique. Luv ya, and thanks! 😘
You can send them off to be sharpened or search for a "Tormek T-8" video on TH-cam
Awesome great channel to watch
Great show ,good job!
That was fun to watch :-)
At my summer camp, we try to accommodate as many dietary requests as possible. This summer I had one vegan on staff. When we had a couple vegan guests, I'd often make the 'vegetarian' entree vegan. It helps with time-management, kind of a "killing two birds with one stone" approach. Since the staff vegan happened to be a dishwasher, I'd let him prepare his own meal when there were no vegans guests. I'd also let him set aside vegan leftovers.
Awesome
Stoked for ya mate! Great channel and I'm a new subscriber. Somewhat different to our Reefworld feeds but I can't forget how good your simple carbonara that you whipped together for the Chinese billionaire's that were stuck on the pontoon because the helicopter pilots refused to take off due to weather. Was a funny night but we all ate well! Wishing you all the best and hope you keep posting content on a regular basis!
This was a blast from the past! So good to hear from you 😁
@@the_crewchef you have a telegram impersonator spammer in your comments that started a couple hours ago
@@the_crewchefwow I reported them as spa a couple of times and TH-cam went after me like crazy removing comments for spam making threats to shut me down 😂😂😂how sick is that
Super cool video.
so good, geoff from Melb.
Some questions for your next AMA-How much garbage accumulates during a cruise and how is it removed? Can food waste go straight in to the water? Also; during a charter; does the crew have shifts,so that some are always available while others get some down time? Are you able to accommodate guest with disabilities? Have you ever had "out of control" guests that required intervention by crew or other authorities?
Superb , keep them coming guys 🤟
😀
Good luck for September Nina
Great video! I am new to your channel and have a few questions. Are you still editing/converting older videos and uploading them from a ship that asked you to pull them down? Also, one of the first things I noticed about you was your biceps! haha. You look terrifically in shape, could you do a video on when you workout, how you workout and differences between when guests are on or off and between private/charter yachts differences if any? I've been curious about that since I watched you the first time! Ty for sharing.
sweet video loved it
Great video as usual. and thanks for answering my questions! I make popcorn at home all the time. I need to find a video or will have to look up how to do it on the stovetop!
Hey Fred! Hope its ok to reply to you - for stovetop popcorn:
- get a saucepan that has a lid to it
- add popcorn kernels (generally only enough to cover the base of the pan in a single layer as a good rule of thumb, otherwise it overflows) and a decent amount of neutral oil - I always add the kernels at the same time as the oil as it means they heat at the same pace and reduces the risk of burning
- put the lid on and med-med/high heat depending on your stovetop
- give a little shake every so often WITH THE LID ON
- once the pops slow to every 2-3 seconds, remove from heat and wait for a 30 seconds or so (off the heat!) before removing the lid
- put in a bowl whilst still hot and add whatever seasonings you want!
thats my technique at least and the one I swear by!
@@TheLittlealice16 sweet thanks a ton I will have to give it a go!
Fantastic Q & A!! The banter is terrific and the answers are fun and interesting! Why would anyone want to be vegan? You're guests and crews must love your food. I hope you do another Q & A soon. Well, is Brennan as huggable as he looks? We're still waiting for the answer.Love from Vermont
I am! I should have been more clear about that in the video.
@@OliveOilandGasoline I knew it. You were just being humble. Very Yankee of you. We're raised not brag.
Are you back working on a yacht full time?
I recently cooked for my boyfriend and myself, spending a year perfecting a molasses cupcake recipe. While I'm hesitant to admit it took that long, the process was enjoyable for both of us, as it was exciting to develop a recipe from scratch that was new to our palates.
If you love molassas, you should try out Samin Nosrat's Ginger Cake recipe, its AMAZING
@@the_crewchef Thank you! I will!
@@the_crewchef OH MY! That sounds delicious! I am going to go make that now. giggles
Thank you!