That looks the business, Keef. And simple. I'll have a go at that. It's good to see the 'Trouble and Strife' involved in the tasting and giving a second opinion. Nice video.
Mmmmm! Nice one Keef. As you say that looks so simple to cook yet it tastes delicious, I love all of those ingredients & have everything to hand. Some of my taters are about ready to harvest & I've got a big flat leasf parsley plant in the greenhouse. I've just been shopping this morning & got sliced pork belly (it seems to go up in price every week) On another note I finally got around to caramelizing onions like you show in one of your KeefCooks videos & boy what a difference in taste so thank you for that.
Looks quite tasty.. I still cringe with fear when you're cutting something with your big blunt looking knife.. genuinely surprised you've never had an accident!! I watch many cookery programs and you're the only one I have that worry for.. anyway, you make up for it with your inimitable and extemporaneous style!! 😄
As a Swede I can say, never try to speak Danish. Even the Danes haven't figured out how to do it yet. (Love my southern brothers, they'll understand the joke.)
Publix has it here in Stuart. But not always, and some Publix locations never seem to have it. I’ve seen it occasionally at Winn-Dixie in larger pieces around 4 pounds, not packaged by Winn-Dixie but by the packing company.
Wow, that is one bland dish! I fancy trying the pork belly though....fed up with char sui.....so basic sounds kinda interesting. Don't think i would have the stodgy sauce though, pie mash liquer would be my choice. LOL your knife barely cut through the spuds!! Get yourself a Victorinox fillet knife or a good sharpener. 'Chefs choice' do a great electric one and i tried everything before....jap stones and a bench grinder!
I wouldn't call the sauce stodgy although it was too thick. Knives, bloody hell. I've got a Victorinox chef's knife and a flexy paring knife - - they're both great normally. A good sharpener would be useful - those Chef's Choice ones look pricey. But I've got my eye on some Wusthof knives when I have some spare cash.
I usually make something sort of like char siu from a recipe in Jennifer McLagan’s cookbook Fat. I wonder whether I could be happy with something as bland as parsley sauce… maybe?
Bland bland bland. If you're thinking that before you even taste it then you're probably not gonna like it. Whack some English mustard in it if you want a bit more excitement!
That looks the business, Keef. And simple. I'll have a go at that. It's good to see the 'Trouble and Strife' involved in the tasting and giving a second opinion. Nice video.
Ooh, that looks yummy! Nice to see Mrs KC too. Bonus treat at they end. I like dished like this one that are simple flavours but delicious.
We love ya Keefie. We do. We love ya Keefie. We do. We love ya Keefie. We do. Oh Keefie we love you.
As a Danish Australian I must say, you did a good job and in Australia this is the weather now for such food.
Just need some mustard woth the pork. Luvly job !
Y'all are too cute! The meal looks great! God bless all!
Good cooking and pretty good pronounciation of the dish. If you ever cook it again. Put a bit of shredded nutmeg in the sauce and pepper.
as a dane you did great! looks lovely keef! 🥰
Looks lush ... have you done a video on how to get the perfect pork bell crackling?
I don't generally claim anything is perfect! th-cam.com/video/hnl1jsPlxSI/w-d-xo.html
@Keefcooks I guess I'm cooking a pork dinner this week, cheers keef 👍🏻
Keef trying to say that sounds like that British guy who reeled off Llanfair whatever.
Great looking meal, Keef!
Llanfairwibblywobblygogogoch. Easy!
Mmmmm! Nice one Keef. As you say that looks so simple to cook yet it tastes delicious, I love all of those ingredients & have everything to hand. Some of my taters are about ready to harvest & I've got a big flat leasf parsley plant in the greenhouse. I've just been shopping this morning & got sliced pork belly (it seems to go up in price every week)
On another note I finally got around to caramelizing onions like you show in one of your KeefCooks videos & boy what a difference in taste so thank you for that.
Enjoy!
That looks really yummy. Cheers, Keef! 👍🏻👍🏻✌️
oh my drooling goodness...
awesome video keef :DD keep it up !! perfect for my pet capybara :D
Looks quite tasty.. I still cringe with fear when you're cutting something with your big blunt looking knife.. genuinely surprised you've never had an accident!! I watch many cookery programs and you're the only one I have that worry for.. anyway, you make up for it with your inimitable and extemporaneous style!! 😄
Please stop worrying about my goddam knives.
You need some “rødbede” with that! (Pickled Beetroot) really gives that oomph and breaks up the fatty and uniform taste!!
As a Norwegian with a Danish grandmother and now living in Sweden, I must say . . . . . 😂
Not sure what you're saying - what does that emoji mean?
As a Swede I can say, never try to speak Danish.
Even the Danes haven't figured out how to do it yet. (Love my southern brothers, they'll understand the joke.)
I have a Finnish friend on Facebook - he sometimes posts in Finnish and he rejoices in how baffling it all is.
I've never seen prok belley in my grocery store in Florida. Maybe I should ask the butcher there.
Surprising - it used to be a very cheap cut of meat.
Publix has it here in Stuart. But not always, and some Publix locations never seem to have it. I’ve seen it occasionally at Winn-Dixie in larger pieces around 4 pounds, not packaged by Winn-Dixie but by the packing company.
❤
😋😋😘
You're half way Scandinavian by the time you've got the pronunciation down pat. 🤣
Wow, that is one bland dish!
I fancy trying the pork belly though....fed up with char sui.....so basic sounds kinda interesting.
Don't think i would have the stodgy sauce though, pie mash liquer would be my choice.
LOL your knife barely cut through the spuds!! Get yourself a Victorinox fillet knife or a good sharpener.
'Chefs choice' do a great electric one and i tried everything before....jap stones and a bench grinder!
I wouldn't call the sauce stodgy although it was too thick. Knives, bloody hell. I've got a Victorinox chef's knife and a flexy paring knife - - they're both great normally. A good sharpener would be useful - those Chef's Choice ones look pricey. But I've got my eye on some Wusthof knives when I have some spare cash.
I usually make something sort of like char siu from a recipe in Jennifer McLagan’s cookbook Fat. I wonder whether I could be happy with something as bland as parsley sauce… maybe?
Bland bland bland. If you're thinking that before you even taste it then you're probably not gonna like it. Whack some English mustard in it if you want a bit more excitement!
Danish food!!! Is it as bland as what you grew up on Keef?
Every bit as bland Edgar. Thank you.
@@Keefcooks I eat 50% bland food 50% spiced.
Great job! :-D
actually the whole company where I work is invited for "ad libitum Stegt flæsk med Persillesovs" next week here in Herning DK :P
Sounds fantastic!
tf is that lmao (skull emoji)
I've no idea what you mean (scratching head emoji)