I have seen your vid on pork skin plait and can't wait to make it. Today's video set off a lightbulb in my head. The bluefish I catch in New England which we call harbor blues or Taylor blues are maybe 18" long and not too thick. Like a pounded chicken breast, but longer. Perfect size, length, thickness for making a Plait! (you do not want to pound a fish fillet!) I am going to make one when they come into season and put it on the grill with lemon, wine and herbs from the garden.
:D weird coincidence but literally re watched the pork plait again today for the wisdom before i attempted pork belly strips again and then boom another plait uploaded and i have literally got chicken defrosting already ha
What if the chicken was seasoned BEFORE braiding? Flavor all through the meat... 'heavenly'. Thanks Scott for the inspiration. Keep up the good work my friend!
Hi Scott...could you please do a video about beef mince please...which is best to use for burgers or meatballs, chilli con carne etc....lean beef mince versus ordinary?? can you explain the difference and fat contents please etc and the best one to use for certain dishes....any help greatly appreciated...many thanks
I believe videos that exceed 10 mins are better for ad revenue.. at least that's what I've heard. this video came close. just trying to help one of my favorite channels.
So here in the US butcher places are far from a common place people shop at. We mostly use chain supermarkets (which often times do have a "fresh" meat counter). Are butcher shops still fairly common across the pound?
this is brilliant. and now a "kicker". cajun season the chicken breast before slicing the strips, place a strip of thin smoked "streaky" over each of the chicken plait strips and braid it together. where will the goodness end?
It seems I've been a subscriber of yours for ages but despite having the Bell clicked I have not seen your video's pop up in my notifications in years. I don't know why? I have unsubscribed then resubscribed to see if this makes any difference.
Afternoon Scott I was watching a youtube video this morning, ABOM79, he said he had received a Silver Play award from youtube for having 100,000 subscribers. Do you know anything about this. Check him out ABOM79. David
looks fantastic, and the Union Jack cutting board is awesome too lol
Hey Scott, you are the best cook i ever seen!! 👍🏻👍🏻 you always make me feel hungry!!
Yet another top dish- all the best from Warwickshire 👍
Very nice Scott . looks superb.
Did the pork platt and my wife and daughter loved it! Now been ordered to do this chicken one, Cheers mate ! Keep'em comin !
I have seen your vid on pork skin plait and can't wait to make it. Today's video set off a lightbulb in my head. The bluefish I catch in New England which we call harbor blues or Taylor blues are maybe 18" long and not too thick. Like a pounded chicken breast, but longer. Perfect size, length, thickness for making a Plait! (you do not want to pound a fish fillet!) I am going to make one when they come into season and put it on the grill with lemon, wine and herbs from the garden.
Hi, I was curious, did you do your recipe?
lovely stuff scott
Great job and video, as usual! Pushin' the envelope all the way.
I'm a big fan of your channel because I love your butchery videos. Im in New Mexico USA. I want to watch how you would skin and butcher a Buffalo.
Love it and will try
chicken for breakfast......legend..
Vey nice idea scott
Man that looks great, Going to try this.
Looks great. I'm going to make this for the missus. wish me luck
thats my monday sorted thanks scott top job
:D weird coincidence but literally re watched the pork plait again today for the wisdom before i attempted pork belly strips again and then boom another plait uploaded and i have literally got chicken defrosting already ha
another great video thanks scott
What if the chicken was seasoned BEFORE braiding? Flavor all through the meat... 'heavenly'. Thanks Scott for the inspiration. Keep up the good work my friend!
Brilliant. I Will be making that right away. Also Scott where can I get your meal maillot , nothing like that in Canada
u can buy them, at Canadian tire, home hard ware, & most places that sell kitchen ware, here in nl. any way.
enjoyed this scott ty
cool baby, hows about slivers of streaky woven in the plats.. yummm
Delicious. 👍🙏❤️
Interesting. Thank you Scott!
could you do an episode on haxen (which is roasted pork shanks) ?
What a cool idea, never thought to do that with chicken before! That's a serious knife btw, haha!
Hi Scott...could you please do a video about beef mince please...which is best to use for burgers or meatballs, chilli con carne etc....lean beef mince versus ordinary?? can you explain the difference and fat contents please etc and the best one to use for certain dishes....any help greatly appreciated...many thanks
I have been thinking the same try the meat glue then we can see how it works and that you the thinks of it.
nice!
Once again, right on! Hope you do one with lamb tenderloin for Easter
I believe videos that exceed 10 mins are better for ad revenue.. at least that's what I've heard. this video came close. just trying to help one of my favorite channels.
What is the brand of your butcher knife???
I like that
+Engin YILDIRIM victorious scimitar
Thank you so much for this info...
By the way,what is your sharpener for this knife?I will buy it.
P.S.:You are my hero at the Kitchen.Master.
Hey mate, i use a victorinox steel.helps this helps,cheers
Thank you so much.I salute you Master.
Amazeballs mate.
Moose my main man, how the bloody devil are you my friend? keep it real brother..
All good down under mate, just listening to the rain hit the tin roof. I see the channel is going strong mate, awesome. Keep it up. Night Moose.
So here in the US butcher places are far from a common place people shop at. We mostly use chain supermarkets (which often times do have a "fresh" meat counter). Are butcher shops still fairly common across the pound?
brewski118sempire not as common as they once were unfortunately, but you can usually still find a good one within driving distance.
Use some meat glue and braid duck, turkey, and chicken together. No more stuffing to make turducken...just a thought.
+Ken Priest been thinking the same Ken..I may do mate.cheers
Brilliant! Looks delicious! Also, I'm always looking for an excuse to use my "Meat Mallet". 😉
this is brilliant. and now a "kicker". cajun season the chicken breast before slicing the strips, place a strip of thin smoked "streaky" over each of the chicken plait strips and braid it together. where will the goodness end?
I was chewing my fingers while watching you cut this chicken 0.o
do this with sausage, pork and chicken
4:37
:o
I have been thinking the same try the meat glue and tell us the taste.And the most important we can see the food police reaction.
Pesto marinade before plaiting!
looks like a pirate sword
you should do a video butchering a goat
It seems I've been a subscriber of yours for ages but despite having the Bell clicked I have not seen your video's pop up in my notifications in years. I don't know why? I have unsubscribed then resubscribed to see if this makes any difference.
rub your meat mallet down with linseed oil to protect it.
Afternoon Scott
I was watching a youtube video this morning, ABOM79, he said he had received a Silver Play award from youtube for having 100,000 subscribers. Do you know anything about this. Check him out ABOM79.
David
+David Clements got mine too dude.
Sorry my love but the Cajun one looks like a cooked rat, but I still love you!
you repeat yourself a lot during your videos
+Darren Delves has it sunk in...
Scott Rea bro, that's the only way to train an apprentice