Same Problem here in Bavaria :) ... no delivery possible - sadly. My Dear ChefPK if you´re out to join Munich "Wiesn" (starting in a few weeks) please take a few Books with you and I would be happy to pick them up. Love all - serve all 🙂
@@Nebularban Yeah I wanted to re-watch them relatively recently only to find they were gone. Copyright is a terrible thing. I like that Chef still brings it back though lol.
Paul, it matters not that people might need to wait a bit at a dinner party. You went all out like a mad man. You are a good friend, good man, good cat dad, and good husband. That is what the world needs more of.
@@Timmycoo when I was working at a Target deli in college, the sushi guy right next to us would wrap saran wrap around his eyes and head. I still laugh, but I guess if it works.
I think Food Wars is my favorite anime. I had been working in the food industry for a few years so I was familiar with food, and I occasionally cooked, but never really well. I watched the show and felt inspired to make food THAT good looking and tasting so I looked up some of the dishes they made. Some turned out okay, others not so much. I thought to myself“Wow I wonder how realistic the show is.” That led me to you, ChefPk. At the time, you were reacting to it and predicting the show and giving suggestions on how to make the dishes and improving them. Eventually you started making dishes from the show and other videos about cooking and it inspired me to get into cooking professionally. Thank you Chef PK for inspiring me to get to where I am.
for the karaage, deep fry twice, that's how it's done. a first time at 160ºC then a second time at 180ºC. you can do the first fry early and do the last fry a la minute when you serve, this way your chicken is served hot and crispy. Also, do not rest the chicken on paper towel directly, it will absorb some of the excess oil, but it will also, make it soggy faster. Place some paper towel on a sheep pan, then an inverted wire rack, then place your fried food on the rack. The rack will pull the oil towards the paper but also keep air circulation around the chicken. for the beef, the onions' enzymes have done their job, so before roasting the beef, quickly dip the steak in water to remove the onions, then pat dry and place in a super hot pan to create a crust as fast as possible to keep the inside medium rare/ medium. you will also avoid the burn onions layer and create a better fond.
You know that you have good friends when they ask "Hey, can you make some of the food from that show for our dinner party?". Also, Mindful Mushrooms has those oyster mushrooms and they're at both the Oregon City and Milwaukie Farmers Markets.
Everything looks great, would make maybe half as much for my family haha. If I could mention one thing, the Vietnamese pancake "banh xeo" is pronounced like "banh seo" with a S sound!
I made several of the food wars dishes you recreated (aldini's semifreddo, pineapple curry rice, chialapin steak, etc) and they were all great. Would highly recommend.
For the gotcha pork roast I added an egg and pecorino and that really added a nice depth. Also made it less crumbly when it was cooled and being formed for the bacon wrap.
Started working at a restaurant about a month ago as a dishboy/apprentice cook to my sister whos the Sioux chef, and honestly i have so much more respect for people for the craft and absolutely can appreciate a nice sharp knife(my fingers dont though)
Friend of mine and I did a food wars dinner party several years back and it was a great time. We did the chaliapin steak, the 3 onigiri, gotcha roast, danjo and a few other things I don't remember anymore, and it was a great time. Love to see others using the recipes from the show for dinner party stuff!
I've made a few fairly intensive dinners lately, and the running between different pans, sections of kitchen, and managing various different dishes rang SO true with me. I also do as much prep as possible the day before whenever possible. Love your vids!!! Keep up the awesome stuff I'm also so envious of your beautiful kitchen
Flashback on ChefPK's awkward Food Wars episode 1 review trying to hold back his otaku side. Glad to see Chef still go for Soma's recipes from time to time.
First of all - that was a HUUUGE feast and it made me feel very happy inside! Second, You better believe I'm making this feast for friends. Third, I cannot believe I haven't started to write what I have to do for the whole cooking process ... I learn something new from your videos every time! P.s. I am a mushroom guy myself so tell George we can hang
My cats are nothing but furry piranhas and would definitely not behave as nicely as Gandalf, so I am mot battling them when cooking, except for when I need to reinforce the door they are trying to break down to get to the food.
At least you didn't make the Last "Chef's Special," which was the dish that they ended "Food Wars" on, where after they had a bite, they got hit with the "Oh Gross!" Factor😂
Hey Paul, rookie cook here, recently changed specializations to hospitality, little over 2 years now, love ur vids man! I would ABSOLUTELY love if you'd do a series of sharing industry hacks/tips whatever, the hollandaise thing is mindblowing. I've got years of exp under most of my colleagues and i wanna amas as much stuff as i can. Much love man!
Love this, especially because this is why I subbed to your channel in the first place! The Gotcha Pork roast and the vegan ramen bowl were the videos that I watched first and I was hookeeeeedd!
Any leftover potato mixture from the gotcha pork roast: add shredded cheese 🧀 , chopped jalapeños 🌶️, chopped crispy bacon 🥓, some bread crumbs and make some cheesy potato croquettes with it.
A hack to not cry when cutting onions. 1. Peel a small potato or half of a big potato. 2. Stick the peeled potato on the pointy part of the knife. 3. Cut your onions. 4. Laugh. PS: It works, an old lady from my village taught me this trick.
banh xeo is pronounced with an "s" sound. like banh sseo. the reason for that is because the word itself resembles the sound of something sizzling because it's supposed to be crispy.
I did a Monster hunter World feast for my birthday earlier this month, from the halloween event. One giant green jello, a tiramisu, that i had to do twich as the first one turned into soup when i followed a classic recipe (i made that one into an improvised ice cream), chocolate caramel apples, eclairs, dougnuts, glazed ghost-shaped cookies and store bought gummie worms as i could not find jelly beans (That i forgot anyway, not that i think they would have added anything when pretty much everything else was home made. And for dinner before i had made a very simple blended tomato soup with some toppings to choose from. And i had prepared doggy bags.
Hearing them say they are full terrorized my mind. I know they'll bring it home but dammmmn I could have eaten half of it by myself, those look fantastic.
I'm not going to lie, I was a largely simple cook for most of my cooking life. I have no trouble with cooking (aside from maybe being a bit too obsessive with measurements, which I have made progress on, thankfully), mostly because I mainly cook for myself. I have flatmates, but our differing schedules tend to keep us separate for most hours, and with our largely different tastes, cooking for each other is largely pointless, though we do have just enough overlap to justify the occasional instance. Right now, I'm still not in an ideal position to do more regular (or more accurately, more varied and comparatively complex) cooking, so I stick with the simpler options. I have bookmarked the page to purchase the cookbook, but until my circumstances are stablized, I have to forego getting it and thus trying my own hand at the recipes; I am trying to keep all of my packing to only two suitcases, one backpack, and one laptop bag, so despite how relatively small it is, with how tightly packed all of my stuff is in that (even after learning how to pack "army ranger"-style, which is about as tight as physically possible), that cookbook could make or break what I have. That said, I have used some of your videos for reference in a few instances that I managed to cook something new for myself. I have also started going to a cooking workshop in what free time I can spare (I did not have anything even remotely resembling home ec in school - grew up in central Texas, which should explain it enough - and by the time I started cooking, both of my parents started going to work, so opportunities to learn plummeted), so hopefully, I will be ready for when my current dream comes true. I started watching this channel roughly around the time you first started reacting to Food Wars, and as much as I enjoyed both the show and your reactions (I had already watched each episode for myself before seeing your reactions), hearing your own inputs and then demonstrating your own takes for some of the dishes were what hooked me and got me to start trying to expand my own palette, skills, and thus options wherever and whenever I could (admittedly, probably not as much as I should have, but hey, progress is progress). I hope to someday throw my own Food Wars Feast, so seeing yours has been quite motivating. Until then and especially afterwards, I'll keep playing with my food.
The fat that you cut off from the chicken: just render it down and sauté some minced onions and chicken livers (seasoned with salt and pepper) and make some smooth chopped liver to go with slices of a toasted French baguette 🥖.
About cutting onions.. how about wearing glasses.. my mom says she can cut them fine cause she's wearing glasses.. so just wear sunglasses or so ^^ and the dishes been looking amazing!!
Hey Chef, your cutting board looks like it has a bit of mold growing into the wood. Might be wrong, could be some discoloration (the bluegreengray spotted cluster on the board), might wanna hit it with some sanding and then some cutting board oil. Everything looks delish! Can't wait to give some of these a whack! Also, while watching this, I had just execution type failed at making some good ol american General Tso's for my anniversary, and you gave me an idea on what to change up next time I go to do it based on what you did for the kaarage. Thanks chef!
That is awesome. I'm still waiting to buy stuff to prep up, and I have to decide what to do for my house out of your book myself 😂 it's fine I'll wiz something together lmao probably add msg and lots of garlic personally.. it's a family thing woven in my brain when I started cooking 🧐..
Buy my books so I can feed my wife and cats :D
www.chefpk.com/store
no delivery outside the US and Canada :(
Same Problem here in Bavaria :) ... no delivery possible - sadly. My Dear ChefPK if you´re out to join Munich "Wiesn" (starting in a few weeks) please take a few Books with you and I would be happy to pick them up. Love all - serve all 🙂
Food Wars and Chef PK is what drew me to this channel way back in the day. Glad to see it's still got roots here.
Always good to remember your roots
Same bro
I still wish I could rewatch those reaction videos. But theyre all goooone
@@Nebularban Yeah I wanted to re-watch them relatively recently only to find they were gone. Copyright is a terrible thing. I like that Chef still brings it back though lol.
@@Timmycoo Does Chef happen to have those videos in some other place or are they just gone forever, lost to time?
Paul, it matters not that people might need to wait a bit at a dinner party. You went all out like a mad man. You are a good friend, good man, good cat dad, and good husband. That is what the world needs more of.
The best part is Gandalf appearing on cue when his favourite food appears
Food Wars is how I found you years ago. Just over a week or so ago I started rewatching Food Wars. The timing is just so weird🤣
Nah, brutha looked like he was ready to throw hands when the lady called food wars "the cartoon" 🤣🤣
I'm one of those weird freaks that doesn't cry when I cut onions. I count myself blessed.
Same. it is soooo funny to watch others cry over a vegetable
Is it possible to learn this power?
@@mepnep5060 As someone who doesn't cry when cutting onions, I guess ... getting used to it? lol My wife literally puts on swimming goggles :s
@@Timmycoo when I was working at a Target deli in college, the sushi guy right next to us would wrap saran wrap around his eyes and head. I still laugh, but I guess if it works.
@@jdoggivjc Lmao that's awesome. I can imagine just how ridiculous that is.
for some reason I love when the Mics are off and we can hear the audio that happeing in the kitchen, It feels more authentic
I think Food Wars is my favorite anime. I had been working in the food industry for a few years so I was familiar with food, and I occasionally cooked, but never really well. I watched the show and felt inspired to make food THAT good looking and tasting so I looked up some of the dishes they made. Some turned out okay, others not so much.
I thought to myself“Wow I wonder how realistic the show is.” That led me to you, ChefPk. At the time, you were reacting to it and predicting the show and giving suggestions on how to make the dishes and improving them. Eventually you started making dishes from the show and other videos about cooking and it inspired me to get into cooking professionally.
Thank you Chef PK for inspiring me to get to where I am.
I'm honored to be a part of your journey, chef.
11:36 ChefPK: Smell So Good
Cat: For sure
HAHAHA'
the su-purr-visor coming in to make sure you don't mess up and to test your ingredients 🐈⬛
for the karaage, deep fry twice, that's how it's done. a first time at 160ºC then a second time at 180ºC. you can do the first fry early and do the last fry a la minute when you serve, this way your chicken is served hot and crispy. Also, do not rest the chicken on paper towel directly, it will absorb some of the excess oil, but it will also, make it soggy faster. Place some paper towel on a sheep pan, then an inverted wire rack, then place your fried food on the rack. The rack will pull the oil towards the paper but also keep air circulation around the chicken. for the beef, the onions' enzymes have done their job, so before roasting the beef, quickly dip the steak in water to remove the onions, then pat dry and place in a super hot pan to create a crust as fast as possible to keep the inside medium rare/ medium. you will also avoid the burn onions layer and create a better fond.
You know that you have good friends when they ask "Hey, can you make some of the food from that show for our dinner party?". Also, Mindful Mushrooms has those oyster mushrooms and they're at both the Oregon City and Milwaukie Farmers Markets.
Everything looks great, would make maybe half as much for my family haha. If I could mention one thing, the Vietnamese pancake "banh xeo" is pronounced like "banh seo" with a S sound!
I made several of the food wars dishes you recreated (aldini's semifreddo, pineapple curry rice, chialapin steak, etc) and they were all great. Would highly recommend.
For the gotcha pork roast I added an egg and pecorino and that really added a nice depth. Also made it less crumbly when it was cooled and being formed for the bacon wrap.
Started working at a restaurant about a month ago as a dishboy/apprentice cook to my sister whos the Sioux chef, and honestly i have so much more respect for people for the craft and absolutely can appreciate a nice sharp knife(my fingers dont though)
historically you're more likely to hurt yourself with a duller knife than a very sharp one. Unless you are stupid. (no offense)
𝘚𝘰𝘶𝘴-chef*
Friend of mine and I did a food wars dinner party several years back and it was a great time. We did the chaliapin steak, the 3 onigiri, gotcha roast, danjo and a few other things I don't remember anymore, and it was a great time. Love to see others using the recipes from the show for dinner party stuff!
I've made a few fairly intensive dinners lately, and the running between different pans, sections of kitchen, and managing various different dishes rang SO true with me. I also do as much prep as possible the day before whenever possible. Love your vids!!! Keep up the awesome stuff
I'm also so envious of your beautiful kitchen
16:48 For some reason: replay of Remi swiping some herbs from a neighboring building's garden.
Chef PK. I feel like you are the people’s champion when it comes to cooking dope food and making it attainable for us non-Chef PK’s
After watching this, i miss your Food Wars reaction.. best reaction to the anime 😭😭
That one and his reactions to restaurant to another world were in my favorites for a long time. Wish I could go back and rewatch them
@@JamesFrank32185Are they not available anymore?
I love how more chaotic it gets to the end as where the pressure of the oncoming dinner party is approaching, so relatable 😂
Sometimes anime sets unrealistic standards 😂 great work tho!!
I miss your food wars reactions. I learned a lot from watching those videos. Sadly I was never able to finish them.
This guy does so much it's insane. But he has my respect and the food looks delicious.
Imagine being friends with a person who know how to recreate anime food must be nice and i'm hungry now lol
Flashback on ChefPK's awkward Food Wars episode 1 review trying to hold back his otaku side. Glad to see Chef still go for Soma's recipes from time to time.
It comes full circle. I love the poetry!!
FOOD WARS BACK ON CHEFPK CHANNEL🗣🔥🔥🔥
First of all - that was a HUUUGE feast and it made me feel very happy inside! Second, You better believe I'm making this feast for friends. Third, I cannot believe I haven't started to write what I have to do for the whole cooking process ... I learn something new from your videos every time!
P.s. I am a mushroom guy myself so tell George we can hang
My mouth was literally drooling. The food looked so good😭
Massaging the marinade into the chicken "Oh this smells so good." The cat there sniffing agrees!
loved your food war reactions back in the day bro, love the video
My cats are nothing but furry piranhas and would definitely not behave as nicely as Gandalf, so I am mot battling them when cooking, except for when I need to reinforce the door they are trying to break down to get to the food.
The meal at the end was satisfying. Amazing job!
I’ve been watching the show. I saw the thumbnail this morning and just now, at night, got to the episode with the food.
I love the fact you use your own cook book. I've been having fun with it as well.
At least you didn't make the Last "Chef's Special," which was the dish that they ended "Food Wars" on, where after they had a bite, they got hit with the "Oh Gross!" Factor😂
The food looks amazing so far! Keep up the amazing content
wow banquet hollandaise, ireally learn new thing today thx i will try it.
That cat looked like it huffed af ton of catnip when you were adding the marinade to the chicken 🤣😂🤣
Hey Paul, rookie cook here, recently changed specializations to hospitality, little over 2 years now, love ur vids man! I would ABSOLUTELY love if you'd do a series of sharing industry hacks/tips whatever, the hollandaise thing is mindblowing. I've got years of exp under most of my colleagues and i wanna amas as much stuff as i can. Much love man!
Love this, especially because this is why I subbed to your channel in the first place! The Gotcha Pork roast and the vegan ramen bowl were the videos that I watched first and I was hookeeeeedd!
This food looks so good
Any leftover potato mixture from the gotcha pork roast: add shredded cheese 🧀 , chopped jalapeños 🌶️, chopped crispy bacon 🥓, some bread crumbs and make some cheesy potato croquettes with it.
I love your cat!!! It give me the vibes of the channel cooking with a dog.
32:36 min crazy how he called it a cartoon
It's a cartoon
"I love the smell of Suyu..." --- So does that cat. XD
genuinely don't know how this man still doesnt have 1 million subs.
Doing a dinner party for my birthday tomorrow, I'm 100% adding the karage to it!
All of this looks delicious and amazing! Love this video! Well done chef!
great to see food wars dishes again on this channel! ☺️
i still love watching food wars food being cooked
A hack to not cry when cutting onions.
1. Peel a small potato or half of a big potato.
2. Stick the peeled potato on the pointy part of the knife.
3. Cut your onions.
4. Laugh.
PS: It works, an old lady from my village taught me this trick.
that cucumber salad looks amazing, everything does!
Every moment this guy has had with his cat; I have lived multiple times with mine. 😅
Ive been watching your channel for a while and you're my inspiration for wanting to go to culinary school
you can see how excited he is hahah i wanna be spoiled with your food like that too
Thanks I actually needed the comfort
Gandolf... you are an adorkable food gremlin.
Everything looks amazing!😮😊
It looks like you can just make a duxelles with the Gacha pork roast with Japanese inspiration. Looks fantastic
I just felt tired after watching you cook, just like cooking for Christmas. You made the gotcha pork roast so perfect!
The food was SO good.
the food look tasty as always chef..
For the chicken wings stock, the wings can go into an oven to avoid the smoke, and have more color and fat.
Now this feels like a finale to a series
banh xeo is pronounced with an "s" sound. like banh sseo. the reason for that is because the word itself resembles the sound of something sizzling because it's supposed to be crispy.
I say this once more Gandalf needs his own day of food, because it's not a Chefpk video without a battle of the paws
Where do I sign to be one of your friend and get invited to this kind of feast ?!
Chefpk amazing as always 🎉🎉🎉
The gotcha pork roast is a favorite dish in my house lol ❤
I did a Monster hunter World feast for my birthday earlier this month, from the halloween event.
One giant green jello, a tiramisu, that i had to do twich as the first one turned into soup when i followed a classic recipe (i made that one into an improvised ice cream), chocolate caramel apples, eclairs, dougnuts, glazed ghost-shaped cookies and store bought gummie worms as i could not find jelly beans (That i forgot anyway, not that i think they would have added anything when pretty much everything else was home made.
And for dinner before i had made a very simple blended tomato soup with some toppings to choose from. And i had prepared doggy bags.
That's amazing! I'm doing one for Wilds for sure!
@@CHEFPKR It's perfect! You even have a palico to help you cook already!
Nothing ruins ones appetite more than cooking.
Hearing them say they are full terrorized my mind. I know they'll bring it home but dammmmn I could have eaten half of it by myself, those look fantastic.
i don‘t know how no one noticed but this man knows how to pack some bricks when he packed them mashed patatoes
Wishing I was your neighbor. I’d gladly help out with leftovers. Food looks amazing. 🤤
Just bought AniBites, Chef! I am excited to try your recipes! ❤
bro literally would win masterchef with ease😎
I always love your videos!
Gandalf is adorable ❤
Geez oh Lily they look delish❤😋
Any chance we may get a supercut or best moments of the old food wars reactions?
I'm not going to lie, I was a largely simple cook for most of my cooking life. I have no trouble with cooking (aside from maybe being a bit too obsessive with measurements, which I have made progress on, thankfully), mostly because I mainly cook for myself. I have flatmates, but our differing schedules tend to keep us separate for most hours, and with our largely different tastes, cooking for each other is largely pointless, though we do have just enough overlap to justify the occasional instance.
Right now, I'm still not in an ideal position to do more regular (or more accurately, more varied and comparatively complex) cooking, so I stick with the simpler options. I have bookmarked the page to purchase the cookbook, but until my circumstances are stablized, I have to forego getting it and thus trying my own hand at the recipes; I am trying to keep all of my packing to only two suitcases, one backpack, and one laptop bag, so despite how relatively small it is, with how tightly packed all of my stuff is in that (even after learning how to pack "army ranger"-style, which is about as tight as physically possible), that cookbook could make or break what I have. That said, I have used some of your videos for reference in a few instances that I managed to cook something new for myself. I have also started going to a cooking workshop in what free time I can spare (I did not have anything even remotely resembling home ec in school - grew up in central Texas, which should explain it enough - and by the time I started cooking, both of my parents started going to work, so opportunities to learn plummeted), so hopefully, I will be ready for when my current dream comes true.
I started watching this channel roughly around the time you first started reacting to Food Wars, and as much as I enjoyed both the show and your reactions (I had already watched each episode for myself before seeing your reactions), hearing your own inputs and then demonstrating your own takes for some of the dishes were what hooked me and got me to start trying to expand my own palette, skills, and thus options wherever and whenever I could (admittedly, probably not as much as I should have, but hey, progress is progress). I hope to someday throw my own Food Wars Feast, so seeing yours has been quite motivating.
Until then and especially afterwards, I'll keep playing with my food.
The fat that you cut off from the chicken: just render it down and sauté some minced onions and chicken livers (seasoned with salt and pepper) and make some smooth chopped liver to go with slices of a toasted French baguette 🥖.
17:26 chef knows how to give fanservice
ooh you know how long i been waitin for diss
Cant believe you didnt do the semifreddo for desert. Its my fav recipe I have done from your book
My friends brought cheesecake :D
About cutting onions.. how about wearing glasses.. my mom says she can cut them fine cause she's wearing glasses.. so just wear sunglasses or so ^^ and the dishes been looking amazing!!
ROFL Su-Chef Gandalf wants to go all for the bacon 🤣
I wear glasses, unless your mothers glasses are magic, they are not the reason she can cut onions without crying
Gandalf just wants to make sure you’re on your feet.
Hey Chef, your cutting board looks like it has a bit of mold growing into the wood. Might be wrong, could be some discoloration (the bluegreengray spotted cluster on the board), might wanna hit it with some sanding and then some cutting board oil. Everything looks delish! Can't wait to give some of these a whack!
Also, while watching this, I had just execution type failed at making some good ol american General Tso's for my anniversary, and you gave me an idea on what to change up next time I go to do it based on what you did for the kaarage. Thanks chef!
Ty! The discoloration is from me being dunb and playing with food coloring on a wooden cutting board >D
Omg your in Oregon… I’m in the couv and my kids and I love going to uwajimai too.
That is awesome. I'm still waiting to buy stuff to prep up, and I have to decide what to do for my house out of your book myself 😂 it's fine I'll wiz something together lmao probably add msg and lots of garlic personally.. it's a family thing woven in my brain when I started cooking 🧐..
I like the matcha Kit Kat bars
its make sense when you prep at 4 AM and open restaurant on 10 AM
Can you do Yuri Camp Anime's food videos? They really have amazing camping food.
I like your feast videos
Like caseoh would say: KITTYYYYYYY
Could one put pink curing salt in the gotcha roast to make it look like pink meat? 🤔🤔
Nobody touching the veg is hilarious