There should be a Food wars restaurant with several dishes adapted from the show with some kind of event every week where amateurs chefs face off in an actual Food War and the wining dish could be a menu item for the week I think this kind of concept could work very well in Japan
The grated potato and cheese component is actually just how you make rööschti, a swiss dish of, well, grated potatoes cooked on a pan like it's a giant latke. This makes my swiss side of me happy~
I LOVE how I've been taking inspiration from your motto, "play with your food" to make delicious meals at my home with ingredients I used to believe were "scraps." (ex. yesterday I made fajita rice with random items from my fridge kinda college student style and my family DESTROYED it in less than 10 mins). :)
Something I’ve learned to avoid oxidizing potatoes is to grate them into a bow filled with water (I’ll also put peeled potatoes into a bowl of water for the same reason). It does wash some of the starch off, so if you’re looking to keep as much starch in the potatoes as possible you might not want to do this.
That is one expensive a$$ crepe! The material ingredients and labor alone puts this no less then $50 per individual serving. Hell, the bulk amount needed to make this affordable would be on scale to a chain restaurant level throughput. The cost gourmet food and the lack of know how is the biggest reason most people eat out rather than make it themselves. I've been known to go over budget on ingredients. My old fashioned French style chicken and dumplings cost over $100 for the ingredients alone. I don't want to think about the prep and cook time because then I would have to start charging friends and family to recoup my cost!! Eating good in the neighborhood and keeping the lights on are in diametric opposition to each other.
reason why I always look at the ingredient first before deciding whether I'd cook that recipe or not. some are more expensive in different places, like... 1kg of beef here is about $20 and 1kg of pork is about $30, while a single dungeness crab is also about $30, just a few example. add the fact that lots of people here still had income below $200/month, those are some expensive ingredients. so most of the people here prefer chicken or freshwater fish as their source of protein. It's only about $8 for a whole chicken and $2/kg for small fishes or $4/kg for big fishes.
It may be a small thing but I appreciate that you use a lot of mismatched plastics containers instead of glass or metal bowls like most cooking channels seem to do. Even though you're a professional, it makes it feel very relatable.
after finding your channel and watching some of your videos it has helped me to regain my love of cooking and i just wanted to say thank you. and keep doing what you're doing.
I've been craving for so long to see this! You made me happy c: But now Imagine that Crêpe filled with tomato sauce and minced meat - kinda like a Crêpe Bolognese^^
ChefPK is an amazing recipe, I must remember to have breakfast first before watching their videos, because after watching them I am always hungrier, have a good weekend, greetings from Mexico
Personally I preffer savory crepes. :3~~ My mother used to make this really mean mushroom stew filled crepes, using local shrooms she picked on her way to work. She used to stuff it in a way that you got the rich earthy flavour with a hint of onion in it. But you'd suddenly get dashes of a bit sweet, citrusy flavours to cut it from getting too overwhelming. I later figured out she did this by sprinkling in a special home made chimichurim, that was more heavy on the lemon juice and parcley with the minced pickled onions in it. I remember one of my friends who came over were kinda freaked out and baffled, because they've never thought or heard of a savory crepes before. He was expecting a regular sweet flavour and then you just saw his brain melt. Needless to say, he started coming over more often for her cooking. x)
In Hungary, we have a meal called: "Hortobágyi húsos palacsinta" (translate:Hortobagy meaty pencake) wich is the same concept, but a bit different and we add paprika to it. I think you would like it
I like both sweet and savory crêpes 😋 although I've only ever had two bites of savory Palatschinken (Austrian version of crêpes, they're a bit thicker, more brown & rolled up) off of my moms plate, at a restaurant by the Myra waterfalls (popular tourist site in Austria among Austrians). But they were so good. I forgot what filling was inside but you can fill it with a lot of things, like meat or spinach etc and then they're baked in the oven with cheese on top (I only like mozzarella on top of dishes like this, but a lot of cheeses can be put on). It was a good first savory Palatschinken experience 😋 the dish is similar to cannelloni but with Palatschinken instead.
Oof, gotta admit when I saw that episode, I thought this would probably be a bit heavy for me. Meat, cheese and potatoes? I can do a sort of faux shepherds pie with 2 of the 3 and even that's super filling. BTW do you watch Top Chef by any chance?
Antoine-Augustin Parmentier was a French food scientist who worked under Napoleon for some time. His big thing was promoting the potato as a nutritional food source, creating a bread making school and implementing a mandatory smallpox vaccine. His name gets thrown around a lot with French potato dishes. Literally, you could call Leek and potato soup a Creme Parmentier. They made me do food history back in cooking school...
Hmm. Seems like several parts could be made ahead of time. Like the mashed potatoes and the Parmesan cracker. Would the crepes be possible to ahead? So all that’s left is the steak and red wine sauce to make at assembly time.
Catching up on videos I missed inadvertently; so you boil whole potatoes and *then* remove the skin when making mashed? I've always peeled them and then cubed them before boiling. Regardless whether I get a reply here (or find that it's answered elsewhere in the comments here), I need to try that just to see how it goes.
Wow... that looks decadent!! And I am here for it! 🤤🤤🤤 I have to say that I usually choose a savory crepe over a dessert/sweet crepe. We have a local place that does these breakfast crepes... and I’m not a huge breakfast food lover either! But these with all the stuff inside and topped with a sausage milk gravy... like I can’t wait to go since Topeka is lifting the social ban in phases. 🤞🤞🤞 they are open tomorrow cause I need crepe like now! 🤤🤤🤤🤤
4:03 And I was thinking about posting that the last 2 videos barely had your masters in the kitchen checking on your progress. But there's one of them. Now serve your overlord. :D
This looks awesome. I bet the combination of soft mashed potatoes, the brilliant steak, and the crunchy fried potato-cheese disc was really good. I don’t have any cheese, do you think it is a good idea to use nachos for the crunch factor? I am going to make a mini version of it (because I don’t have large surface to make massive crepes) with bacon inside (don’t have a beef right now), bringing us back to season one’s Yukihira’s solution when there is no steak left. I’ll probably make a few of them with different sauces just to see what works best.
Update: The crushed nachos go really well and Yukihira would have been proud of me. Also, I made sure to made the mashed potatoes through my new ricer and it was super silky smooth, going to make mashed potatoes more often. Also, I need to work on my crepe skills, because I was struggling to make the thickness consistent even with that little wooden crepe tool... time for more TH-cam... I shouldn’t be surprised by this, but the potatoes and bacon work well together, even better than I expected, but I will make one with a proper steak soon.
Oh man that looks delicious. I'm down to hot dogs and frozen hamburger patties for meat currently, going to be tough to come up with something that satisfies a similar taste urge on this one but I think I'm going to go dig around the cabinets now.
Hey Chef, would you pls consider to make the Omu-Curry-Rice from the Akino Sonba, which Yukihira cooked or the languste curry from kuroki a or even the italian curry bread from Hisami Aldini Big Fan, love your recepices👍🏾
I would've thought you'd learn a lot of French words going through culinary school, French cuisine always being so revered. Maybe it's just like that here in Canada. Bonjour!
@@CHEFPKR Also awesome video. That dish seemed so unapproachable in the show, but they way you present it, it doesn't seem too hard to try at home at all. Might give it a try :)
If I prefer my meat well done, will it affect the taste that much?Sorry, I'm a noob at cooking so I wanna know little things like that. And would chicken work too?
Dangit.. That looks so freaking good. I had potatoes on the shopping list so i can actually make this.. May have to use the parm we have in the jar but play with your food right? And might have to send hubby back for steak.. Or just use the beef we have..
Could you maybe try to recreate some of different potato snack flavors from DanMachi? I figured they’re just flavored hash browns, but I’d like to still see one irl. 😋
Big shout out to my Patrons for making these videos happen! Patreon.com/chefpk
There should be a Food wars restaurant with several dishes adapted from the show with some kind of event every week where amateurs chefs face off in an actual Food War and the wining dish could be a menu item for the week I think this kind of concept could work very well in Japan
I can just see it now, best dish gets everyone naked in restaurant.
@@BoxofMadness so true
That's amazing
They have one in Japan
The grated potato and cheese component is actually just how you make rööschti, a swiss dish of, well, grated potatoes cooked on a pan like it's a giant latke. This makes my swiss side of me happy~
I think Kurokiba Ryou's Coulibiac will be a great dish to recreate!
Absolutley
I would say yeah but coulibiac is an actually existing dish.
@@Itsant33 true, but that's not gonna stop the man from making it if he wants to
@@behindthesmile1276 who said it was? I'm just saying the original, innovative dishes are worth more attention.
@@Itsant33 like ryo's soup de poisson ramen?
I LOVE how I've been taking inspiration from your motto, "play with your food" to make delicious meals at my home with ingredients I used to believe were "scraps." (ex. yesterday I made fajita rice with random items from my fridge kinda college student style and my family DESTROYED it in less than 10 mins). :)
HEY HEY HEY- oh wAit wroNg Animeee
Jokes aside, can’t wait to finish the whole video xD
I see it's impossible to escape best girl no matter where i go
Haza a man of coualety
Whats the reference here
@@pl412 kaguya sama s2 ep 4
@@pl412 I think Haikyuu
Something I’ve learned to avoid oxidizing potatoes is to grate them into a bow filled with water (I’ll also put peeled potatoes into a bowl of water for the same reason). It does wash some of the starch off, so if you’re looking to keep as much starch in the potatoes as possible you might not want to do this.
That is one expensive a$$ crepe!
The material ingredients and labor alone puts this no less then $50 per individual serving.
Hell, the bulk amount needed to make this affordable would be on scale to a chain restaurant level throughput.
The cost gourmet food and the lack of know how is the biggest reason most people eat out rather than make it themselves.
I've been known to go over budget on ingredients. My old fashioned French style chicken and dumplings cost over $100 for the ingredients alone.
I don't want to think about the prep and cook time because then I would have to start charging friends and family to recoup my cost!!
Eating good in the neighborhood and keeping the lights on are in diametric opposition to each other.
reason why I always look at the ingredient first before deciding whether I'd cook that recipe or not. some are more expensive in different places, like... 1kg of beef here is about $20 and 1kg of pork is about $30, while a single dungeness crab is also about $30, just a few example.
add the fact that lots of people here still had income below $200/month, those are some expensive ingredients.
so most of the people here prefer chicken or freshwater fish as their source of protein. It's only about $8 for a whole chicken and $2/kg for small fishes or $4/kg for big fishes.
As a matter of fact
that is indeed a very expensive ass crepe
Bokuto's influence on Chef might the most wholesome thing in this channel.
YES, WE NEED the 2nd half of S4! July 20202!
Is it just me or do you like Bokuto? Ngl Haikyuu is amazing.
Hey! Hey! Hey!!
chef i came her to get hungry, not be reminded of how much i miss haikyuu
still waiting for chef pk's version of tsukasa eishi's two face of roasted venison
I'd love that with the wine reduction on the side. The Shepherd's Pie Burrito of LIFE! Get it, Chef-Sensei!! 👌🏾
It may be a small thing but I appreciate that you use a lot of mismatched plastics containers instead of glass or metal bowls like most cooking channels seem to do. Even though you're a professional, it makes it feel very relatable.
after finding your channel and watching some of your videos it has helped me to regain my love of cooking and i just wanted to say thank you. and keep doing what you're doing.
Thank you for that :) I'm glad I cod inspire
whene i saw and heard the sauce all i said to myself was “someones been playing ff7 remake
I wish :( I don't own a ps4
CHEFPK ahh really dang well when you get the chance look up the sauce from ff7 remake it is a Hilarious scean!
This was super cool and interesting to watch. It's crazy how creative both the show and you can be. Cant wait for the next vid!
Thank you for this video, gonna try and recreate this for mother's day. Wish me luck!
I've been craving for so long to see this! You made me happy c:
But now Imagine that Crêpe filled with tomato sauce and minced meat - kinda like a Crêpe Bolognese^^
Best part of the video is when Gerudo Valley theme starts playing.
10:43 I knew it. Damn it. I shouldnt have watched something related to souma in the living room and without headphone
for the pomme puree i think you could just use it in a blender on low with soften butter and if you want use hot milk
Do Yukihira's fried soba from the elite ten battle with Kinokuni.
I think he did that already, or I have the ability to see into the future lol.
@@mananexus He did the soba from the newest season, not the Regiment de cuisine soba
PLEASEE
Lucian is going to need a cape. If you do any kind of outdoor BBQ videos, he'll be on the roof in the background haha.
Yes it has finally arrived! Great content as always Chef! Can't wait to recreate this.
ChefPK is an amazing recipe, I must remember to have breakfast first before watching their videos, because after watching them I am always hungrier, have a good weekend, greetings from Mexico
4:04 "It's over Chef, i have the higher ground" -Lucian
So I'm watching this, and right as you dig in and start describing the flavors I noticed the music... That's a lofi cover of Gerudo Desert from Zelda!
If you ever say steak with red wine sauce to me i will teleport it inside my face so fast there will be a thunderclap of displaced air.
Personally I preffer savory crepes. :3~~
My mother used to make this really mean mushroom stew filled crepes, using local shrooms she picked on her way to work. She used to stuff it in a way that you got the rich earthy flavour with a hint of onion in it. But you'd suddenly get dashes of a bit sweet, citrusy flavours to cut it from getting too overwhelming. I later figured out she did this by sprinkling in a special home made chimichurim, that was more heavy on the lemon juice and parcley with the minced pickled onions in it.
I remember one of my friends who came over were kinda freaked out and baffled, because they've never thought or heard of a savory crepes before. He was expecting a regular sweet flavour and then you just saw his brain melt. Needless to say, he started coming over more often for her cooking. x)
I totally forgot about this dish and many more, I’m gonna rewatch that shokugeki episode 😂 that looks amazing 👍
Fire trick shot with the butter bro
The bear meal when Soma went against Hayama
I loved the "Gerudo Valley" background music at 10:23.
Absolutely love the way you break down things in this anime dude, got to here by a random vid you did back in 2019
Damn, this NY-Strip looked so awesome🤤👀
P. S. I love your content, keep it up🔥🔥
Remember to keep liking all the vids for the youtube algorithm! More people need to see them!
So is this some Lounge Gerudo Valley remix at the end while you're eating? Super dope music choice
The way he throws the butter into the pan is f#cking smooth
I have no idea how as a cook you work around the swearing but dude good on you. Also I have to say just found your channel and I AM ADDICTED!
Omg that looks SO good. I'm a fan of both savory and sweet crepes. Love me some steak and potatoes
In Hungary, we have a meal called: "Hortobágyi húsos palacsinta" (translate:Hortobagy meaty pencake) wich is the same concept, but a bit different and we add paprika to it. I think you would like it
you have improved a lot in this couple of months !!!! greetigs from Chile, i love your recipes and your reactions
Hey chef, what is your opinion/experience regarding carbon steel pans?
I like both sweet and savory crêpes 😋 although I've only ever had two bites of savory Palatschinken (Austrian version of crêpes, they're a bit thicker, more brown & rolled up) off of my moms plate, at a restaurant by the Myra waterfalls (popular tourist site in Austria among Austrians). But they were so good. I forgot what filling was inside but you can fill it with a lot of things, like meat or spinach etc and then they're baked in the oven with cheese on top (I only like mozzarella on top of dishes like this, but a lot of cheeses can be put on). It was a good first savory Palatschinken experience 😋 the dish is similar to cannelloni but with Palatschinken instead.
Oof, gotta admit when I saw that episode, I thought this would probably be a bit heavy for me. Meat, cheese and potatoes? I can do a sort of faux shepherds pie with 2 of the 3 and even that's super filling.
BTW do you watch Top Chef by any chance?
Boxed Wine? A man of culture, I see.
Antoine-Augustin Parmentier was a French food scientist who worked under Napoleon for some time. His big thing was promoting the potato as a nutritional food source, creating a bread making school and implementing a mandatory smallpox vaccine. His name gets thrown around a lot with French potato dishes. Literally, you could call Leek and potato soup a Creme Parmentier. They made me do food history back in cooking school...
I have never seen someone make a steak like that...
...but it looks literally picture perfect. Gonna try it out
My personal favorite is the salmon confit flamée from the ryo vs central fight, I'd love it if you recreated it
Hmm. Seems like several parts could be made ahead of time. Like the mashed potatoes and the Parmesan cracker. Would the crepes be possible to ahead? So all that’s left is the steak and red wine sauce to make at assembly time.
4.04 Lucian: Don't mind me, just checking for, uh mice. Yup, that's my reason.
I wish I could cook like you but the best thing I can cook is some raman.
"HEY HEY HEYYYYY!" best intro to your videos by far.
I actually made a savory crepe dish the other day. Like pupusas but with crepes.
Catching up on videos I missed inadvertently; so you boil whole potatoes and *then* remove the skin when making mashed? I've always peeled them and then cubed them before boiling. Regardless whether I get a reply here (or find that it's answered elsewhere in the comments here), I need to try that just to see how it goes.
You can do it either way
We usually eat them sweet, but I remember a now-gone restaurant that had some pretty amazing Lebanese stuffed crepes.
It really is a crepe burrito! Wow, that was really stuffed full.
Man i literally lost my mind when you were showing that steak!!! Now im hungry!!!
Amazing! Love your videos!! what’s the brand is your pan? I really want one!
Hmmm I believe it's just a Lodge
Man that looks so good! Looks like a great dinner.
Foodie Friday is the one remind me of what day it is in the Q :) How am I lost my count of days this bad lol
I enjoy watching you and Brad from BA. You guys have fun :) Except when you are making tuna meatloaf lol
Wow... that looks decadent!! And I am here for it! 🤤🤤🤤
I have to say that I usually choose a savory crepe over a dessert/sweet crepe. We have a local place that does these breakfast crepes... and I’m not a huge breakfast food lover either! But these with all the stuff inside and topped with a sausage milk gravy... like I can’t wait to go since Topeka is lifting the social ban in phases. 🤞🤞🤞 they are open tomorrow cause I need crepe like now! 🤤🤤🤤🤤
Ayyyy, another fire upload. I'm making pizza today, but I'll give this a try some time.😄
Eyy tnx for the explenations!
Even though am 15
I did it perfectly!
not gonna lie a lot of the quarentine is fiarly shit but the extra Chef PK vids are amazing, keep it up man!!! :)
Love the shirt, Princess Mononoke
free style painter right there XD
Chef!!!! I thought those were classic pomme daurphines!!!! French style latkas
4:03 And I was thinking about posting that the last 2 videos barely had your masters in the kitchen checking on your progress. But there's one of them. Now serve your overlord. :D
Keep going chef..... Awesome content
Chef “Thicc boi” PK back at it again with the fire dish.
Chef, looking forward for you to make Squid Legs with Honey, or Butter, or Yogurt.
i'm also a huge fan of savory crepes!
And i BEG you to make the salmon coulibiac!!!
This looks awesome. I bet the combination of soft mashed potatoes, the brilliant steak, and the crunchy fried potato-cheese disc was really good.
I don’t have any cheese, do you think it is a good idea to use nachos for the crunch factor?
I am going to make a mini version of it (because I don’t have large surface to make massive crepes) with bacon inside (don’t have a beef right now), bringing us back to season one’s Yukihira’s solution when there is no steak left.
I’ll probably make a few of them with different sauces just to see what works best.
Update:
The crushed nachos go really well and Yukihira would have been proud of me. Also, I made sure to made the mashed potatoes through my new ricer and it was super silky smooth, going to make mashed potatoes more often.
Also, I need to work on my crepe skills, because I was struggling to make the thickness consistent even with that little wooden crepe tool... time for more TH-cam...
I shouldn’t be surprised by this, but the potatoes and bacon work well together, even better than I expected, but I will make one with a proper steak soon.
Oh man that looks delicious. I'm down to hot dogs and frozen hamburger patties for meat currently, going to be tough to come up with something that satisfies a similar taste urge on this one but I think I'm going to go dig around the cabinets now.
I feel that, this was recorded weeks ago
3:13 Would a little bit of salt help getting the water out of the potatoes?
Hey, quick question
Erina or Megumi.... Who should soma go with????
Huh? How so? I legit curious on the reason behind it
@Yash Sawant whatever man, I think Megumi is the one that has been there for him throughout the show and she genuinely cares for him
@Yash Sawant Yeah, that makes sense.
I'm waiting for a CHEFPK x Gordon Ramsay collab. A man can dream, right?
No matter how high the camera placement are, them cat always find a way to make an appearances.
Hey Chef, would you pls consider to make the Omu-Curry-Rice from the Akino Sonba, which Yukihira cooked or the languste curry from kuroki a or even the italian curry bread from Hisami Aldini
Big Fan, love your recepices👍🏾
We have a local breakfast place that does a steak and egg filled crepes
underrated!
I would've thought you'd learn a lot of French words going through culinary school, French cuisine always being so revered. Maybe it's just like that here in Canada. Bonjour!
Do they kill your hands surface nerve endings with a pithing needle on day 1 of cooking school or how does that potato peeling work?
More or less
@@CHEFPKR Also awesome video. That dish seemed so unapproachable in the show, but they way you present it, it doesn't seem too hard to try at home at all. Might give it a try :)
yes.
Oh right Friday totally forgot
Also yes haikyuu
Oya ? Oh wait wrong anime 😂
Anyways, looks super delicious as always 😋
If I prefer my meat well done, will it affect the taste that much?Sorry, I'm a noob at cooking so I wanna know little things like that. And would chicken work too?
It will make it a bit dry depending on the cut you use, and you can absolutely use chicken
Looking swole there. Been doing that Senzaemon quarantine workout huh 😂
All day
Dangit.. That looks so freaking good. I had potatoes on the shopping list so i can actually make this.. May have to use the parm we have in the jar but play with your food right? And might have to send hubby back for steak.. Or just use the beef we have..
Hello chef, for the mashed potato why do you peel the potatoes after boiling and not before?
You can do it either way
@@CHEFPKR thanks chef
This interesting to watch being made in real life
Soooo... how many fridays left until you try dried octopus with peanut butter?
Could you maybe try to recreate some of different potato snack flavors from DanMachi? I figured they’re just flavored hash browns, but I’d like to still see one irl. 😋
I'll look into it :)
Nice cooking as always.
Needed a good looking food since I got into accident recently and only just now got a new car to use. I need good stuff
I really hope you consider making ryo's soup de poisson ramen.
That looks amazing :)
Well done steak soud vide best steak