Another amazing episode! No other chef comes close to the absolute genius of Chef Paul!! Les ....you are def being well fed and experiencing so many amazing flavours!!
You know someone is a great human being when they feed the camera man. Les and Paul are amazing, but Kevin is the glue that brings everything together with incredible shots and bringing a human touch.
You can easily see that Paul gets true joy out of these wild cooking challenges. It's literally what makes the entire show. Les is great, but what Paul does is very creative. The ability to identify, harvest, and cook something appetizing from wild foods is an amazing skillset. Unique one too.
Les and Paul. This show is incredible and has so many other complementing dimensions to explore. I was thinking a 'Thanksgiving' episode that culminates a season. Each show would also have a small focus on natural (or survival ) preservation methods. For the culmination episode, you would present the season's cornucopia ... so all ingredients are represented in their seasonal variations. This would give Paul a full palate of harvested ingredients, dried fish, wild game, rendered fats, etc. that have very limited-to-no industrially processed ingredients. I think preservation and storage approaches from salting, smoking, fermenting, pickling, freezing, etc. would be next level. Looking forward to many more episodes!
Wow Paul is really an amazing human. I think Les, and Paul make a good team. I hope they continue to work with each other in the distant future. And Kevin you are a master at your art as well.:)
Thankyou les for all you put up here on TH-cam one of the most peaceful thinks to watch and the knowledge you have is out this world and you're cook never fails thankyou for those to you and cook and rest team for all you do for us
Making maple sugar goes back to the indigenous Americans, whose ancestors were even older indigenous cultures. Who cares that the flavor isn't exotic. There's nothing wrong with simplicity. That desert looks absolutely amazing and I'm a bit jealous because cheesecake is one of my all time favorite foods ever. As are walnuts, oats, and toffee. Walnuts are right up there with Pecans in my book. Damn Chef Paul. Shining bright with this one.
Everybody wants to open-fire container boil down any tree saps in the cold outdoors and wind (huh ? !). The easier method which is quick and safe is using a pressure (steamer) cooker - and steam out the water under pressure - and the sugar will safely caramelize - while the steam is allowed free escape via the pressure valve (no pressure weight on the valve). With proper watching, one can notice the difference of the escaping steam between the phases of sugar syrup, soft boil, and hard boil sugar candy. One can also use proper temperature and timing for these phases, and use the pressure cooker with speedier production - inside and warm - and the steam humidity (with caloric heat retention) will keep the house warmer as well (!).
It's really going to depend on your area, but you can start with something like Dykeman's Edible Wild Plants. But your best bet is to find a local guide who can walk you through wild edibles in the area. It's easy to misidentify a plant, but if you've an experienced guide helping you it'll go way smoother.
With sugar maple - the highest % of sugar sap - it takes 40 (FORTY !) gallons to make 1 (ONE !) gallon of maple syrup. 1 gallon of maple syrup makes 8 pounds of maple sugar (crystals).
Depends on what part of the season you're in. Last year I had 32:1 in very late February early March. I've tried making maple sugar multiple times and it never works out very well. It gets SO clumpy after just a couple days. Do you have a method that this doesn't occur?
@@yochanan770 I put my maple sugar on baking sheets in the oven around 180 F to dehydrate it the rest of the way to avoid clumping. Seems to have worked so far.
Actually, the majority of all deciduous trees produce their own % of sugar saps. ALL Maples and Birches can be tapped for sugar sap. Others, but not swampy-tasting cottonwoods can also produce sugar sap - it just takes longer to boil down the sap into a syrup with the greater majority of water.
Another amazing episode! No other chef comes close to the absolute genius of Chef Paul!! Les ....you are def being well fed and experiencing so many amazing flavours!!
You know someone is a great human being when they feed the camera man. Les and Paul are amazing, but Kevin is the glue that brings everything together with incredible shots and bringing a human touch.
The Bushman Bob cameo appearance was great.
You can easily see that Paul gets true joy out of these wild cooking challenges. It's literally what makes the entire show. Les is great, but what Paul does is very creative. The ability to identify, harvest, and cook something appetizing from wild foods is an amazing skillset. Unique one too.
Chef Paul , this level of skill is the result of a lifetime of love towards food. You can't fake this. I have so much respect for
Chef Paul.
Les and Paul. This show is incredible and has so many other complementing dimensions to explore. I was thinking a 'Thanksgiving' episode that culminates a season. Each show would also have a small focus on natural (or survival ) preservation methods. For the culmination episode, you would present the season's cornucopia ... so all ingredients are represented in their seasonal variations. This would give Paul a full palate of harvested ingredients, dried fish, wild game, rendered fats, etc. that have very limited-to-no industrially processed ingredients. I think preservation and storage approaches from salting, smoking, fermenting, pickling, freezing, etc. would be next level. Looking forward to many more episodes!
Paul went in on this one
I'm so glad you're still around making content. I grew up watching Survivorman. You were always a role model/father figure to me
Man, those meals Paul makes are out of this world looking deliciousness!!
Wow Paul is really an amazing human. I think Les, and Paul make a good team. I hope they continue to work with each other in the distant future. And Kevin you are a master at your art as well.:)
Thank you Les and Chef Paul for bringing a little more light into the world. 😄
interesting and authentic series guys, i like the nuances
A wild Bushman Bob appears! What a great surprise!
Spot ON as always. Thanx. 👍👍
Another awesome show Les and Paul. Very well done. Kudos to Kevin on capturing this and bringing it through the lens
As a native Vermonter, I click when I see ANYTHING that deals with maple syrup!
Fantastic Gentlemen!
Thankyou les for all you put up here on TH-cam one of the most peaceful thinks to watch and the knowledge you have is out this world and you're cook never fails thankyou for those to you and cook and rest team for all you do for us
Sugarbush and milkweed soup. Native recipes I grew up with as a Potawatomi in Michigan.
I truly do enjoy this series. I hope you are able to continue doing them! You and Chef Paul are both amazing. Keep up the great work!
This is the first full episode of season 2 I’ve seen pop up on my feed, and I’m so glad to see it’s back! And with 5 other episodes to watch 👏
awesome! the bushman bob cameo was fantastic!!
Making maple sugar goes back to the indigenous Americans, whose ancestors were even older indigenous cultures. Who cares that the flavor isn't exotic. There's nothing wrong with simplicity. That desert looks absolutely amazing and I'm a bit jealous because cheesecake is one of my all time favorite foods ever. As are walnuts, oats, and toffee. Walnuts are right up there with Pecans in my book. Damn Chef Paul. Shining bright with this one.
Ancient Europeans also made it with the species native to them.
YAY! The return of Bushman Bob!
You are such a cook and an artist ,its amazing to watch!
Absolutely love this show,hope were all lucky enough to get at least one more season.
This series on wild food is incredible!
Wild Bushman Bob has entered the chat :)
Absolutely love the idea of this show, and how relaxing/inspiring it is.
Forget about Guitard ,you guys are the real ''Les-Paul'' ;)
Thank you Les and Paul, this is such a good series 😭
Finally caught up🦾🦾💯💯💯
thanks again to you all . Makes me want to go out and tap a tree
Senseful journey,thank you!
Good stuff thank you i learn a lot
I prefer French Toast over pancakes thank you very much Les👍.
killin it this episode
So cool
Another fantastic episode! Also Happy New year guys!
I love these videos so much!
Good to see bob
Everybody wants to open-fire container boil down any tree saps in the cold outdoors and wind (huh ? !). The easier method which is quick and safe is using a pressure (steamer) cooker - and steam out the water under pressure - and the sugar will safely caramelize - while the steam is allowed free escape via the pressure valve (no pressure weight on the valve). With proper watching, one can notice the difference of the escaping steam between the phases of sugar syrup, soft boil, and hard boil sugar candy. One can also use proper temperature and timing for these phases, and use the pressure cooker with speedier production - inside and warm - and the steam humidity (with caloric heat retention) will keep the house warmer as well (!).
Neat idea.
A joy
Hey Les what is the responsible way to tap a maple tree without damaging it? How long do you wait between tapping to give it time to recover?
Many other trees can be tapped too, not just maple. We tap several around here.
What book do you recommend to read to learn about wild edibles.
It's really going to depend on your area, but you can start with something like Dykeman's Edible Wild Plants. But your best bet is to find a local guide who can walk you through wild edibles in the area. It's easy to misidentify a plant, but if you've an experienced guide helping you it'll go way smoother.
Les, Paul...i thought this would be a show about guitars. 😂
Would love to try the cheesecake minus the nuts as im allergic to them.
Bob!!!
With sugar maple - the highest % of sugar sap - it takes 40 (FORTY !) gallons to make 1 (ONE !) gallon of maple syrup. 1 gallon of maple syrup makes 8 pounds of maple sugar (crystals).
Depends on what part of the season you're in. Last year I had 32:1 in very late February early March. I've tried making maple sugar multiple times and it never works out very well. It gets SO clumpy after just a couple days. Do you have a method that this doesn't occur?
@@yochanan770 I put my maple sugar on baking sheets in the oven around 180 F to dehydrate it the rest of the way to avoid clumping. Seems to have worked so far.
Actually, the majority of all deciduous trees produce their own % of sugar saps. ALL Maples and Birches can be tapped for sugar sap. Others, but not swampy-tasting cottonwoods can also produce sugar sap - it just takes longer to boil down the sap into a syrup with the greater majority of water.
Les should play or at least voice the grandfather in the Stardew Valley Anime or live action...
I think YT wants me to tap a mapple tree in my yard, I have seen so many videos of home mad mapple syrup
Me when I met my wife 4:35
A
Why did I have to wait a year for this and why am I just finding out on episode 2?