I just discovered this channel and I must say I’m impressed! Your channel is so underrated, people like you really inspire me to upgrade my cooking to the next level! Much love, keep it up!
Dish Creation Course: parkerhallberg.com/dish-creation-course/ Free Culinary Skill Assessment: parker-qjsktsx4.scoreapp.com Tasting notes Hamachi is one of my favorite fish, so I was excited to try this. The lemon puree was sweeter than I would expect, but along with the lemon oil it added a nice flavor. Fennel always adds a nice freshness to fish and the lemon-white soy vin really tide it in with the fish. I was skeptical of the garlic horseradish puree, because I thought it would over power, but it reminds me of fresh wasabi. Just be sure to let it sit, so it can mellow out. Overall, thought this was a great dish, it is affordable, relatively easy (for a 3 star dish) and tasted great. The French Laundry's Agnolotti for $4 at home: th-cam.com/video/20cfH4O9va4/w-d-xo.html
My man broke out the Benriner for dis!! Woo hooooo!! Seriously though, this was an AWESOME tutorial on how to do this. It always make my heart warm up, when people shine a light on hoity toity stuff, and you say, "Look folks, THIS is all this is!"
I agree that not spend too much money on fine dining, but you are not just getting good food from professional cooks and real hospitality service. I use the work there at EMP and more .
Yeah, of course but not everyone can afford to go out to a nice restaurant. I use to live in NYC and my wife and I would go out to a Michelin star restaurant every other month, cant do that now. Nice, I staged there, it is a cool restaurant. I worked at The Modern.
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I just discovered this channel and I must say I’m impressed! Your channel is so underrated, people like you really inspire me to upgrade my cooking to the next level! Much love, keep it up!
Thanks, I appreciate that!
thanks Chef Hallberg! I made this yesterday and was really happy with the results.
Thanks for letting me know Allan! Glad you liked it.
You are my hero! I have been looking for a channel like yours. Thank you!
Glad you found my channel
Yes mate this is what I've been looking for. Thanks for sharing your knowledge my man.
Awesome, glad you like it
You are one talented young man! I am most certainly a fan!
Thanks, I appreciate it!
Glad to see you back. Love your videos.
Thanks so much!
Your channel is dope. Its just a matter time until it catches fire.
Keep killing it my man!
Thanks, I appreciate!
Dish Creation Course: parkerhallberg.com/dish-creation-course/
Free Culinary Skill Assessment: parker-qjsktsx4.scoreapp.com
Tasting notes
Hamachi is one of my favorite fish, so I was excited to try this. The lemon puree was sweeter than I would expect, but along with the lemon oil it added a nice flavor. Fennel always adds a nice freshness to fish and the lemon-white soy vin really tide it in with the fish. I was skeptical of the garlic horseradish puree, because I thought it would over power, but it reminds me of fresh wasabi. Just be sure to let it sit, so it can mellow out. Overall, thought this was a great dish, it is affordable, relatively easy (for a 3 star dish) and tasted great.
The French Laundry's Agnolotti for $4 at home: th-cam.com/video/20cfH4O9va4/w-d-xo.html
cucumber? cilantro? blood orange? bell pepper? sesame seeds? are we watching the same video? 😂
Haha, thats for next week 🤣. Thanks for saying something, I changed it.
Whata great hook! Your videos are fantastic!
Thanks Tracey!
Just subbed. What’s that blender u used for the lemon?
Awesome, thanks for letting me know! Small blender -amzn.to/3lkHXrK . Links for tools are in the description.
What knife is that used to cut hamachi?Very nice!
Kitaoka Blue #2 Kiritsuke 210mm from ChefKnivesToGo. Thanks
My man broke out the Benriner for dis!! Woo hooooo!!
Seriously though, this was an AWESOME tutorial on how to do this. It always make my heart warm up, when people shine a light on hoity toity stuff, and you say, "Look folks, THIS is all this is!"
Its a must! Thanks man, I appreciate!
@@ParkerHallberg You're the sh*t, Parker!
great technique
I agree that not spend too much money on fine dining, but you are not just getting good food from professional cooks and real hospitality service. I use the work there at EMP and more .
Yeah, of course but not everyone can afford to go out to a nice restaurant. I use to live in NYC and my wife and I would go out to a Michelin star restaurant every other month, cant do that now. Nice, I staged there, it is a cool restaurant. I worked at The Modern.
i love Hamachi ❤
Laughed out loud at 2:06
Haha, I worked at a restaurant that wanted to to cut a perfect dice mire poix, then the Chef put it in the stock. Glad you laughed!
You’re gonna need to update those prices for the rising costs of food
Very true
That hamachi isn't 365$ at the restaurant. It's roughly 30$.
where are you buying 8 ounces of Canola/Veg oil for $.88. Just stop.