Sergeant Gilbert will still be called open all the time but the poor guy is held together with a rubber band at this point so the BACKUP was required!! HAHAhaha
Today, I cooked this for my lady but with normal and sweet potatoes and I used Hake 😋. Smiles and clean plates all round. She did question the dent in our new fridge and why there are a set of eyes on our pepper grinder but, I'm pretty sure, overall, I'm winning. Cheers dude! Keep 'em coming!
For the potato peeling. I do this and I'd suggests switching the order. Peel the ends of all of them, then stick your fork in it and peel the rest. That way you can batch the first part and you also don't need to grab the starchy, slippery potato. Do the same thing with apples too
I have watched every one of your videos and I just have to say I truly appreciate the fact that you utilize real world professional kitchen experience in every one of your videos. From one chef to another, thank you for these videos. Love your gyoto btw.
Really like your explanations throughout the video, these tips and tricks have seriously levelled up my cooking game! Love you man, keep the awesome content coming
Yes you should use the guard. I learned the hard way and sliced about a 1 inch long 1/4 inch thick slice of my pinky a couple years back. It was bad and it still hurts!
Would love to see a video where you actually show how to care for and reuse the oil. I am hesitant to try many of your recipe because I don't know what to do with the oil afterward and how to ultimately get rid of it safely.
They look great. If I may be so bold, your tip about straining your oil is good but place one piece of kitchen paper in a sieve and filter the oil through that. Your oil will be bright and clear. I only really do this with duck fat but it’d work with any. I never waste any duck fat using this tip. 👌
🔨🔨 that 👍 button ☺️ Great informative video ! Learned about mandolins, potatoes and about the great reusage of avocado oil. Keep those videos coming I really enjoy your Channel.
Mind blowing potato/fork trick, I have the same Swiss peeler with the carbon steel blade and they’re wicked sharp so it slows me down worrying about slicing my knuckles off. This looks like the best trick next to peeling ginger with a spoon. Thanks!
I find using the guard on a mandoline awkward, so I use a cut-proof/cut-resistant glove. That works much better. And, of course, I learned the hard way that hand protection (guard or glove) is ABSOLUTELY necessary when using a mandoline. (I'm not above using the glove with a grater.)
Best video!! I have been freaking waiting for you to do fish and chips! Thank you for wanting to use less paper towels and for being oil conscious!! I am an expiring prep/line cook!! Up from the 2 year dish pit!! Live your little lessons??!!!
Old concept. I remember it being done with salmon covered with a Grey Poupon type mustard and being placed in shredded potato boats. Potatoes were squeezed to remove water, then salt and peppered, then fried. It was delicious. I'm sure this will be as well. I used a box grater, mandolin is better. I pan fried mine in a low level of oil. Sonny brings the best stuff to his channel.
Love this, thanks 4 sharing, even though I'm late finding yr channel, love yr commentary n sense of humor too, n hey no need to reply to all my comments, as I'm going back through yr older recipes..😀👍👍👍
I’m glad you mentioned the safety protocols with the mandolin. As a chef, I can also attest to the utter devastation one of these can wreak. As soon as I saw the mandolin I thought “oh great there goes 1.5 million fingertips”
What about doing the same with cheese sticks.. wrapping them in potatoes and then fry em up into a crispy gooey mess of goodness... I think that deserves a try! 😀 Sonny ya always brighten my day after/during watching your vids, so glad that you seem to be doing much better and your spirts have been uplifted.
There is no substitute for russet potatoes here in Mexico. There are only two different varieties of sweet potato, and a variety of white potato. I think I will try using one of the sweet potato varieties, and report back. Thanks for your inspiration.
Does this larger-than-life Brigadier-General Gilbert grind more pepper per turn, or is it the normal amount? How much grounded pepper should we add to the recipe?
This whole video as worth it just for the towels. And totally agree with you about the oil. New oil has less flavor than old oil. Clean and reuse, bebe!
A good number of Korean pizza chains topped their seafood pizzas with fried potato thread(??) wrapped shrimp, similar to the way you cooked your fish IN chips. Potatoes are a great vehicle for delivering protein into people's mouths.
Sunny saying that frying in vegetable oil is disgusting, while i was frying using that oil and wacthing the video. Interesting life choice i have made. Oohh, btw, Great video, it look delicious.
I'll be the first to admit that I've sliced my fingers numerous times on the mandolin. The guard is definitely recommended. Great video sonny. Very informative. Thanks for the laughs.
Whoever said this man doesnt have recipies is out of their minds! Iv never seen or heard of this being done, dude can really cook and does it with passion and more SOUL than your @JoshuaWeissman types. Amazing.
3:20 Amazing how the smallest mandolin accident takes hours to stop bleeding and requires a bandage for about a week. I got a safety glove made of steel fibers to prevent it from happening again. The guard is just too awkward for me most of the time.
I love my fancy fridge so much. Every time you kick yours I have to run to my baby and tell her it's okay. Meanwhile, I was drooling over that fish and chips. Bravo!
I attended a week-long Chef's Bootcamp at the Culinary Institute of America. Everyone wanted to use the mandolin and despite the head chef's warning, we were calling for medics like we were on a battlefield. "Chef down!" I have one but I'm VERY careful with it and instill that respect when I'm showing others how to use it. Well done, my friend.
![fellow fellow - พรุ่งนี้ไม่มีใครรู้ feat. INK WARUNTORN [OFFICIAL MV]](http://i.ytimg.com/vi/QP6JyjYx_W0/mqdefault.jpg)
Aww, Gilbert where did the time go? They grow up so fast...
Sergeant Gilbert will still be called open all the time but the poor guy is held together with a rubber band at this point so the BACKUP was required!! HAHAhaha
Holy smokes, that was funny as hel!! 😂
@@thatdudecancook I see a collaboration restoration in the works, with Restore Machines. Post Apocalyptic Mad Max SGT Gilbert!
Can we get a GoFundMe for SGT Gilbert's reconstructive surgery?
Sensei Gilbert… the opportunity was right there..
Today, I cooked this for my lady but with normal and sweet potatoes and I used Hake 😋. Smiles and clean plates all round. She did question the dent in our new fridge and why there are a set of eyes on our pepper grinder but, I'm pretty sure, overall, I'm winning. Cheers dude! Keep 'em coming!
For the potato peeling. I do this and I'd suggests switching the order. Peel the ends of all of them, then stick your fork in it and peel the rest. That way you can batch the first part and you also don't need to grab the starchy, slippery potato.
Do the same thing with apples too
Top Shelf Advice!
You schooled me.
I have watched every one of your videos and I just have to say I truly appreciate the fact that you utilize real world professional kitchen experience in every one of your videos. From one chef to another, thank you for these videos. Love your gyoto btw.
Love This Chef‘s Culinary Skills & Hilarious Antics!!👍🏼👏🏻💐❤️
This was very informative. I bought the towels and the mandolin. Getting avocado oil. I use a deep fryer and my canola oil stinks after a couple uses.
Genius. One of the coolest things I’ve seen on a You Tube cookery channel.
Really like your explanations throughout the video, these tips and tricks have seriously levelled up my cooking game! Love you man, keep the awesome content coming
Binge watching Sonnys content is one of the best things to do in 2022
Dude when sonny said "your a big boy now cmon man" I almost broke into tears from laughing so hard 🤣
Yes you should use the guard. I learned the hard way and sliced about a 1 inch long 1/4 inch thick slice of my pinky a couple years back. It was bad and it still hurts!
Always making my son and I laugh. Love your channel and recipes AND the knowledge!
I am watching from Bangkok. Fun to watch you cooking chef! :-)
I love this recipe you’re an amazing chef Sunny thanks for sharing 🔥🙏🏽
The foot coming down on the table when you were wrestling with Master seargent Gilbert really got me good
One of the best chefs on YT with the most delicious and interesting recipes. For me it's a mystery why he does not have millions of views...
It's because your name is SCHULTZ
Twig solved the mystery lol
I was using an old mandolin a few years ago and it didn’t have a guard. I lost the tip of my thumb that day. 😬 SAFETY FIRST!!
Dude you are a genius!! Keep ‘em rolling.
What an original concept! Keep bangin’, Sonny!!!
I don't know how you aren't at million subs yet, your content is far better than others. People, share this guy as much as possible.
You already know..
I always look forward to your videos for new recipes and a good laugh. Thank you!
7:55 epic sgt Gilbert reveal!
Would love to see a video where you actually show how to care for and reuse the oil. I am hesitant to try many of your recipe because I don't know what to do with the oil afterward and how to ultimately get rid of it safely.
You are the absolute best skilled TH-cam Chef that exits Sonny🤜🏼🤛🏼
They look great. If I may be so bold, your tip about straining your oil is good but place one piece of kitchen paper in a sieve and filter the oil through that. Your oil will be bright and clear. I only really do this with duck fat but it’d work with any. I never waste any duck fat using this tip. 👌
Your sense of humor is contagious. 😁 Master Sgt Gilbert looking like pai Mei from kill Bill
🔨🔨 that 👍 button ☺️ Great informative video ! Learned about mandolins, potatoes and about the great reusage of avocado oil.
Keep those videos coming I really enjoy your Channel.
Thats a Benriner mandolin made in Japan. Next to the OXO brand with its removable blade its the best.
Mind blowing potato/fork trick, I have the same Swiss peeler with the carbon steel blade and they’re wicked sharp so it slows me down worrying about slicing my knuckles off. This looks like the best trick next to peeling ginger with a spoon. Thanks!
I subscribe to a bunch of channels. This is the only one that I get excited and immediately watch. Well done Sir. Keep it up. We love you!
I find using the guard on a mandoline awkward, so I use a cut-proof/cut-resistant glove. That works much better. And, of course, I learned the hard way that hand protection (guard or glove) is ABSOLUTELY necessary when using a mandoline. (I'm not above using the glove with a grater.)
Always original. I love this guy!
Sonny, my friend, you are a Genius!! Dankjewel!!!
Best video!! I have been freaking waiting for you to do fish and chips! Thank you for wanting to use less paper towels and for being oil conscious!! I am an expiring prep/line cook!! Up from the 2 year dish pit!! Live your little lessons??!!!
I just love your energy and enthusiasm
I'm cracking up! Thanks for the laughs n awesome stuff brother dude!
As always, great tips for home cooking. ThisDude is cookin!!!
I'm so excited to finally get to see Master Sergeant Gilbert!! Still love the OG Sgt Gilbert ♥️ #pepperlove
Old concept. I remember it being done with salmon covered with a Grey Poupon type mustard and being placed in shredded potato boats. Potatoes were squeezed to remove water, then salt and peppered, then fried. It was delicious. I'm sure this will be as well. I used a box grater, mandolin is better. I pan fried mine in a low level of oil. Sonny brings the best stuff to his channel.
9:54 You already know we know..
lol. Stay awesome, Chef Sonny!
Love this, thanks 4 sharing, even though I'm late finding yr channel, love yr commentary n sense of humor too, n hey no need to reply to all my comments, as I'm going back through yr older recipes..😀👍👍👍
Dude your the in- and-out burgers of fish amazing my guy amazzzzing
This looks so good! 🤤 There was something so satisfying out the basting part lol 🙌🏽
7:55 lmfao Sonny....This is f**kin hilarious! Great recipe too!
You are truly the funniest most informative chef teacher on TH-cam.
His little laugh at the intro. Priceless
I’m glad you mentioned the safety protocols with the mandolin. As a chef, I can also attest to the utter devastation one of these can wreak. As soon as I saw the mandolin I thought “oh great there goes 1.5 million fingertips”
Narrative of Self is the result of a feedback loop between “Separate Self” & Cosmos.🎈
What about doing the same with cheese sticks.. wrapping them in potatoes and then fry em up into a crispy gooey mess of goodness... I think that deserves a try! 😀 Sonny ya always brighten my day after/during watching your vids, so glad that you seem to be doing much better and your spirts have been uplifted.
Nikki, you may have forever changed my life. Now if you'll excuse me, I'm going to put some cheese sticks in the freezer and shred some potatoes. 😁
@@meshajenkins Well I hope they turn out awesome!
There is no substitute for russet potatoes here in Mexico. There are only two different varieties of sweet potato, and a variety of white potato. I think I will try using one of the sweet potato varieties, and report back. Thanks for your inspiration.
Super like your show, your like the inside scoop on everything food
This guys addictive I’m hooked
I love your videos so much!
Does this larger-than-life Brigadier-General Gilbert grind more pepper per turn, or is it the normal amount?
How much grounded pepper should we add to the recipe?
Mandolins - Rule #1; ALWAYS use the guard. Rule #2; NEVER DRINK and use a mandolin. Rule #3; See rules #1&2! Love the channel Sonny!!
Dude, love the honesty of the mandoline and reusing fry oil. All great info. Try one in "not your mouth."
Love for the imperfect chef.
This whole video as worth it just for the towels. And totally agree with you about the oil. New oil has less flavor than old oil. Clean and reuse, bebe!
A good number of Korean pizza chains topped their seafood pizzas with fried potato thread(??) wrapped shrimp, similar to the way you cooked your fish IN chips. Potatoes are a great vehicle for delivering protein into people's mouths.
I'm changing to avacado oil for deep
Frying .yup, I'm sold !!!
Love it as always sonny thank you
I hate waiting for potatoes like that to dry. So I started using a blow dryer. Work great and super quick.
Awesome video thanks for sharing 👍👍
Love that peeling trick!
Again I ask. Why doesn't this man have his own show yet. Keep up the good work my man.
Who?…. Sgt gilbert?
@@RLH_ITALIA he can be his co host.
Brilliant!
My favorite cooking dude hands down!
Sgt Gilbert, thank you for your service
You’re funny and filled with all sorts of neat little tricks
Epic bowl twist, Dude!
Fish in chips you say what kind of witchcraft is this 😂😂
Sunny saying that frying in vegetable oil is disgusting, while i was frying using that oil and wacthing the video. Interesting life choice i have made. Oohh, btw, Great video, it look delicious.
I can’t wait to meet four star general Gilbert
Aww man! Fish IN chips lol 😂
Terrific video dude 👍😎
Master Sgt Gilbert 😮
Great video as usual Chef Sonny
❤️❤️❤️😎😎😎🙏🙏🙏
it's strange seeing some of your long form content, but I like it! Its a little easier to digest!
Fantastic business idea
I'll be the first to admit that I've sliced my fingers numerous times on the mandolin. The guard is definitely recommended. Great video sonny. Very informative. Thanks for the laughs.
What a great idea.
8:09 straight out from the KillBill movie!
Neat idea. I might try it.
That spin you did with the bowl almost gave me a heart attack lmao
Whoever said this man doesnt have recipies is out of their minds! Iv never seen or heard of this being done, dude can really cook and does it with passion and more SOUL than your @JoshuaWeissman types. Amazing.
that dude is nothing more than a meme now
😂😂😂😂😂 I absolutely love your videos Sonny!
3:20 Amazing how the smallest mandolin accident takes hours to stop bleeding and requires a bandage for about a week. I got a safety glove made of steel fibers to prevent it from happening again. The guard is just too awkward for me most of the time.
Master Sergeant Gilbert has made me a better cook than anyone ever could. Thank you my friend I love this 😁
Awesome job!
Man I love your content.
Please try making your own version of Cullen skink soup.
Would be interesting to see what you do with it.
I love my fancy fridge so much. Every time you kick yours I have to run to my baby and tell her it's okay. Meanwhile, I was drooling over that fish and chips. Bravo!
Interesting idea.
I'm waiting for the day that Sonny tastes what he cooked and says "meh, it's good, but it's not kick-the-fridge good". 😆
That segment about the infomercial was as prime time as it gets 😂
Looks abso-freakin-lutely fantastic!
I'm glad I didnt miss *this*
I'll be in Denver from March 9th till March 16th. I would love to buy you a cocktail or dinner
Sonny I love you videos man, keep it up
Any advice or links on a fine strainer for the oil. Any way to give a couple examples please
Awsome peppermill!
Looks awesome, can't wait to try this
I’m so fucking glad I found this channel
That's innovative 💡
I attended a week-long Chef's Bootcamp at the Culinary Institute of America. Everyone wanted to use the mandolin and despite the head chef's warning, we were calling for medics like we were on a battlefield. "Chef down!" I have one but I'm VERY careful with it and instill that respect when I'm showing others how to use it. Well done, my friend.