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Got that woo where is my KN hello everyone who’s already joined we’re just setting up so it’ll be a few minutes finishing setting up I should say sorry I’m checking the chats cuz we’re still setting Chats on the other computer uh what I’m cooking I’m going to cook a Newland Savory dressing which
Is like stuffing but we just call it dressing back home in newand uh I’ll show you how to make that today while we uh chill relax enjoy uh you know some festive times on tip’s Eve which is a new tradition traditional holiday Before Christmas uh which really involves
Drinking was created back in the day many many years ago you couldn’t drink until like Christmas day so new or Christmas Eve so new fers decided to make a day before it drink all right do we have everything there got my drink onion red here all right just going to Blitz up
Some bread here first before we get going Newlan dressing is typically made with bread crumbs not cubes of bread so I’m just going to quickly Blitz them up how’s everyone doing you everyone ready for Christmas or your whatever holiday you celebrate this has always done best with
Um dry bread or oil bread I should say it absorbs more moisture when you add in your stock or whatever you’re adding in let’s go there Mo my bot of Screech have you got in there shanon yes I’m in there so we can so how many people we got
Uh we have a stream on YouTube and we have a stream on Instagram so 82 82 on Instagram yeah I can see the amount on on YouTube here 76 oh you lost some already oh no guys Mama Mama Mia 5 New York says I’ll be taking Farm rib on Christmas
Using your recipe that’s awesome that recipe gets so much hate because it’s not the proper way to do things it’s just an easy way to do it it’s not the perfect way you’re not going to get the perfect result you know you’re not going to get exact medium all
The way through it’s meant to have a Christmas day you put it in the oven you don’t worry about it you just enjoy your day I do it when I want it perfectly cooked and like exact temperatures then I use a thermometer which I do a lot but
On Christmas stay the last thing I want to do is just I want to spend time with family have some fun put the roast in 3 hours later 2 hours later I can pull it out when it’s ready the best thing is it stays in the oven till you need it and
It’s already rested so it’s great so I hope you enjoy where is the all right you’re at 2:00 right now two what you’re at 2:00 right now all right starting to get this SL It all right in there we got any questions none yet none yet people ask questions how you going to win prizes uh Whiskey Bent said did the prim rib recipe last Christmas it was off the charts good that’s awesome I will not be doing Prim rib this year I’m not cooking this year
Finally get a break from it but somehow guaranteed I’ll be uh cooking at some point you’ll get to the we’re invited to uh my wife’s sister so we’re going to go chill out there so guarantee at some point some be like can you cook this for
Us and I’m like sure why not the foodie doesn’t get a break it’s my whole life we have a couple questions asking what you’re making I making traditional Newan land dressing now if you don’t know where New land’s from it’s a furthest East Coastal point of North America it’s
A little island it’s amazing little island I love it but uh they have a couple different foods out there in the rest of Canada and this is one of them and what makes it different I don’t know different we call dressing or stuffing dressing in new flight it confuses
People out here on the mainland in Canada so dressing is you know you put not sell dressing what you put on you know breadcrumbs and you know put gravy over it but the main thing that makes this different is Newan Savory it’s it’s summer Savory we just call it Savory but
It’s grown in newand newlanders are very proud of it and if you have a cooked dinner or jigs dinner is what we call it which is boiled vegetables and salt meat and some meat they could they make this dressing and they put it along side you
Pour your gravy over it you cannot have a cooked dinner without this that’s it no will show up if you have dinner you’re like where’s the dressing I was home a couple weeks ago and I I spatch cof and turkey for dinner cuz we did our Christmas early bit earlier or Christmas
Dinner earlier because I was home and I won’t be home for Christmas and I was told I need to make dressing if I’m spatch cocking the turkey they actually wanted me to not spat the turkey so they have the dressing cuz they usually stuff it into
The turkey which I’m not a fan of anyways it’s uh one you can’t cook the turkey right dries out the breast and you got to make sure you know the temperature of the dressing gets up the temperature so you know you don’t make everyone sick from s vanilla all right let’s blend this
All right it’s really warm in here you want to heat Down there we go all right so you’re blending instead of chopping sorry you’re blending instead of just cutting it up yeah so blending it’s just the way new flers do it they like their uh breadcrumbs nice and bread crummy instead of chopped up cubes um just the
Way we’ve done it we’ve always done it you like to do it Cube wise you can do cubes and toast it even dry it out a bit more I need a drink it’s warm m yummy she let them know what uh what fish and chips is like out there what
You put the gravy in the dressing A little I don’t like it on it so new flam when we have fish and chips they can smother everything in gravy some people do my wife hates it because it makes a fish soggy which it does the whole point is getting crispy fish crispy battering
Your fish and SM and gravies not my thing either but if it happens I’m not going to be upset um all right so we’re going to start going with this uh Houston Cody uh says Screech and Dr Pepper do we have Dr Pepper we don’t that’s that’s Co though I think I drank
It all I’m sorry you drank it all we are officially drinking to drink a new lime Screech it’s really good just what I’ve been drinking since I was a kid but not with do 19 years old I should say okay so I should let you guys know
How if you want to win some prizes like a a meter I done uh the best way to do it is we when to if you to get entered into it you need to ask a question and if I answer I don’t answer it doesn’t matter
As long as you ask a question you’ll get entered into a draw which I will announce on Christmas day um but for you to to make sure I get you in there into the draw message it directly to me on my account um on Instagram or on YouTube uh
Send a message uh saying what your question is so I don’t miss you cuz could be a little hectic here today looking I might miss a question and not write your name down I want to make sure everyone gets in there so just send me a direct message with your question and
I’ll make sure you get entered into the draw and I got a couple meters to give away couple uh things to go with that also got some calori olive oil it’s like the best olive oil ever I love it it’s so warm in here with the sweater
On can open the window I’m going open a window any questions yet people you also need to ask me the question here too so I can answer some questions out live uh scam BR asks can you talk a little about new gown I’m not totally sure what that
Is new go n e WG o u n all right I don’t know that all right we might need some some clarification on that one before we and if I do know I just oh yeah right oh Newland Cuisine new FL Cuisine it’s different um some people love it some people hate it
A lot of people love it my wife loves a lot of it except for jig’s dinner she doesn’t like it’s a lot of boiled vegetables and new fls are very poor was still is a very poor place um we don’t have a lot of Industry there outside of
Our oil and our fishery which has died both of it um but for the longest time new FL was it’s it only joined Canada what 50 60 years AG 1940 19 I can’t remember one of the history should I look it up we’re not we’re pretty young like we’re one of the
Youngest provinces in Canada but we were really poor and my grandfather and he was part of Canada when or part of new fly when it wasn’t Canada and they just lived off what they had which is root vegetable which makes jigs dinner and a
Lot of like sea in game a lot of fish a lot of codfish codfish Cod is King in new land you cannot that’s what everyone wants and that’s what everyone needs um it’s what supported our economy for many many years not anymore uh which is kind
Of sad I love codfish see here the other thing people get mad at me when I say codfish I don’t know why why cuz apparently it’s just Cod yeah they know what you’re saying you say Cod I could be talking about keep Cod uh people get upet when I say
Codfish I’ve always said codfish just something I grew up saying um in new fland but that’s one of the main things in the cuisine there is codfish lot of seafood muscles uh dried fish dried saltfish and hard Tac which is a dried bread like sailor’s bread you need to
Soak overnight to get nice and soft it’s very similar to Irish food like people would say it’s bland but I say it’s not Bland but Irish food could be good why am I going right here it’s right here but that’s pretty much new fly food it’s a lot of game like wild game
Seafood uh cheap budget food like they like jig’s dinner is essentially boil vegetables some salt beef uh fry it boil it and cover it in gravy fry it fry it boil it cover it in gravy that’s pretty much it uh Seal Seal is pretty big in
New FL still like you can still buy Seal at the store you can’t buy it anywhere else in can of far as I know um that was a big industry there until it was banned in the EU um that kind of died killed that off but new flers are still buying
Seal um but yeah that’s new F Cuisine so I’m just topping up an onion here for the stuffing as Gregory asks how long you’ve been cooking since 20 five 2005 that’s that’s I went to school in 2007 I was cooking just before that so since long
Time a lot of a lot a lot of restaurants a lot of fun I cooked across Canada got through uh cooking a lot of restaurants Ontario here in Alberta newand my very first the reason if you follow me I like a lot of Greek food I actually have a
Cookbook coming out whenever Shan’s done editing it it’s on my part it’s done just waiting on her now to make it all sound right um my first job like not one of my first jobs but like one of my favorite jobs when I started cooking was um working at a Greek restaurant called
Totally Greek and uh I found with the cuisine the the culture I was trained by Cassie and George they were two little old Greek a little greek couple that were amazing taught me everything I know the basics of Greek food and I just started a worldwind of passion for the Mediterranean and food
And yeah it’s good times all right just doing it so I don’t usually measure a whole lot when I do dressing I kind of just go by eye I can feel but I’m using one onion and then as I go along I’ll tell you what I’m using
So I used almost a whole loaf of bread I’d say most of that bread I’m three three slices short just I don’t want to blend another three so a loaf of bread we’ll say one onion bit of Cho dice this up any other questions there yes we have
Uh Wayne pickerel do you ever recommend using turkey stock instead of chicken stock in stuffing totally totally I’ve done it um new FL actually we cook a lot of turkeys like it’s turkey soup turkey dinner turkey sandwiches are big out there and we always have a lot of turkey
On hand um so we end up using bones for stock and honestly I would use either I’d even use uh if you don’t have either vegetable stock will work if you want to make it vegetarian or yeah guess vegan just don’t use butter we’re going to fry
This in butter use some vegan butter or oil but butter adds a nice flavor to the dressing all right that’s chopped Mama Mia 5 New York says do you have a site where you post your recipes I do it’s the food.con time twist all the time um it’s
The food e.ca it’s where I put all my recipes all my updates um any changes more detailed recipes too sometimes when I do my videos when I’m recording my missing ingredient amount it is in the recipe on the website um so you can check that out lots of recipes there
Even stuff I don’t have videos for I post other recipes up there so it’s always good to keep checking in see what’s new cuz I do more than just the videos um you know making something on a whim and I like it it’ll go up there
Turn on something new all right so let’s turn on our is that Brier a ghost yeah no the dog is scared of the oven that beeps the beeping so that beeping sound the dog’s like oh no something’s happening she was terrified of the we had a smoke detector walk and
Never since that any beeping noise she’s like no I’m out all right I need butter how much butter we got over here not enough also another delicious new flly treat food we have a place called Purity you have lots of candies and biscuits and cookies they
Make all right so I’m going to cook this in about a nice amount of butter I usually go cuz it’s going to go into a lot of bread so I like to cook in about4 a cup of water just to lightly sauté the um the onions off
It and if I find you need a bit more butter I’ll add more if not CU depends on the size of the onion I’m using one onion but it’s a medium sized onion but if it’s a large onion I might need a bit more butter not that
Off so the great thing with this recipe is this is a very basic traditional nut lme recipe when you you can add lots of stuff into it you want to add you know chopped up apricots some sausage uh raisins crains add all that stuff and adds great
Flavor to it uh do it for a neutral ler they might not eat it most of them are like nah I’ll just eat it traditional way but I like adding you know fruits apples dried apples good that down uh how you doing we have a question I know you love Mediterranean food but
What’s your favorite dish that isn’t from the Mediterranean like can we talking like guilty pleasure dish or like overall dish I my guilty pleasure is I love Burgers like I love hamburgers they’re one of my favorite Smash Burgers top top top um if I’m talking like not guilty
Pressure something I eat all the time what do I eat a lot of it’s not from the Mediterranean it’s not from the Mediterranean we used to do a lot of stir fries a long time ago stir fries yeah kind of I don’t do a lot enough stir fries anymore h
H not from the Mediterranean a lot of my food is from the mediteran I cook normally uh steak steak I brisket steak and brisket brisket nachos I’m trying to perfect my brisket skills uh I make a really kickass nachos like with smoked full pork or brisket oh they’re so good
Uh so actually that probably my favorite guilty pleasure out next they’re kind of on par with cheeseburger but steak steak is my my favorite go-to I love cooking or uh fish and chips new fishing chips when I went home last two about two weeks ago mhm what I had
About I had it like five times every other night every other night Cod Tong is also another big new FL food uh my wife won’t not eat them actually when I was in London I ordered uh last month or month and a half ago we were in London I
Ordered a uh a cod’s head from a restaurant called phow amazing restaurant loved it really they’re amazing if you ever in London go to follow they have a cods head on the menu like a full-on cods head and me being a new plan had to go I need to buy that um
And try it out so I ordered it what there and this giant P came out everyone at the table’s like I’m not eating that not keep in mind I was at the table like three or four different lands and even they were like no we going to pass was
Really good they had it in a Sriracha butter multiplication that was really tasty um yeah so if you’re ever in London try out that place I think I posted a picture of it uh couple week ago when I when I had it but if you don’t like body parts you
Like animal parts don’t go look at the picture it is AE I’m just used to seeing that growing up and being in kitchens all right so we’re going to let these saut tongue I’m going to let these sauté this for a few minutes just to render it
Down a bit soften up the onions and then we’ll add in some salt actually we add in salt now you have Lauren Bennett asks hi Lauren what’s the favorite new land dessert as we are making steamed Partridge Berry pudding I mean that’s pretty update blueberry pie blueberry
Duff a blueberry pie is you know blueberry pie blueberry Duff is a boiled blueberry dish um new Flanders love what else do we like what does mom always eat she always orders or gets from the home that’s one of them blueberry pie mom loves blueberry pie I love blueberry pie new
Some new land has some of the best blueberries in the world and like I will die on that hill so Shannon we were out there hiking down a trail one year and I turned around and Shannon’s like 100 feet back I’m like what are you doing she’s picking the blueberries on the
Trail cuz they’re everywhere she’s like they’re so sweet they’re like candy so uh blueberry pie blueberry Duff um partrick berries are really big back home like partrick Berry Jam um and they used them baking uh that’s like a cloud Berry isn’t it’s a it’s a berry from Europe
Cloudberry oh should I do yeah Partridge not Partridge Berry cloudberry sorry cloudberry bake apples bake apples what am I talking about bake apples are big fruit back there bake apple jam and I think it’s called a cloud Berry in the in the Europe cuz it looks like a little Cloud orange
Cloud I got a couple questions here on YouTube they don’t stay up on the screen I’m asking them uh oh oh you’re seeing them all yeah I went back uh I I did miss one what other strange foods have you eaten that was after Cod tongues I’ve had horse meat and while I
Was in Cooking School uh we had horse tartar sorry guys just check in here uh yeah I’ve had horse tartar in Cooking School uh so that was probably my strangest outside of seal but seal to me is not Strang something I grew up with Cod tongues that was that was
That’s part of that one I guess uh rabbit that’s not a very big thing in Canada but chicken chicken hearts again you can get those in the steakhouse here well that’s weird to me um what else I’ve had that’s weird out there uh ketti I’ve had kocari which is a a Greek
Dish it’s a Easter dish they take the inard of a of a lamb and they wrap it with it’s intestine and roast it over a fire I think it’s the heart and kidneys I think can’t remember we made it here once uh that’s probably the weirdest a
Hat for like animal it’s it’s good it’s not something I eat every day so I’m a chef I need to try at least once though green Dawn asks are you toasting the bread I am not so usually like I I said earlier is newers usually make it with a
Couple day old bread newers make a lot of homemade bread back home so if they have a bread go stale pretty quickly uh they will use stale bread I’ve toasted it myself cuz I like like add that extra labor flavor and absorption of the stock um but totally
Do it I I recommend it using dry bread crumbs opposed to semi soft moist bread crumbs it’s going to hold the make them less soggy and hold that stock a bit more um yeah so totally toast them just new flamers don’t want to do that they’ll just grab some old
Bread oh I smells good smells like Christmas dinner starting with Christmas dinner I’ve been cooking this month like crazy guys um putting out recipes left right in center we got well we put out our turkey our eggnog our um roasted potatoes you if you haven’t tried my roasted potatoes
You need to make them they are the most addictive things you’ll ever have and so tasty um we got a couple more recipes coming out next week we have a lot of stuff going on this one I’ve been cooking non-stop outside outside of the cooking for YouTube I do other jobs for
Other companies and a lot of cooking it’s going to be nice having in a few days where I don’t have to cook don’t have to cook Linda Hoffman asks have you ever eaten sweet breads yes I have um I also there’s a recipe coming out in February that involves something with
That can’t say yet what it is but um yes I have had them um I’m not a not a huge fan of it sweet here like I don’t know I’ll eat them they’re there so that’s something I go out and search for it’s a little I don’t know they’re
Okay we we made them in cooking school I me them I’ve had them in cooking school I’ve had them you know at some restaurants but that’s how that I don’t really cook them except for this video coming up Jeb 127 any recipes using I don’t um
K quins k quins Quin quins uh I don’t have me cuz we actually can’t it’s hard to get them here it’s a fruit um I don’t have any recipes I saw a lot of it in what island was an island it was everywhere wasn’t it in coru I
Think it was Corfu um I don’t personally it’s something I want to add cook more with I feel like I brought home Quint preserves where are they I brought home I will have recipes I’ll have recipes coming with it um I did bring some home from Grease um
Yeah something I want to work on just sometimes it’s hard to get Mediterranean food over here fresh in the middle of Canada I live in Alberta not new plan anymore so it’s a lot hard to get some of those specialty items and sometimes it’s easier um so cooking the onions
Here you can add some color to these add extra color um I go a little bit uh just add a little bit of that drowning onion caramelized onion flavor some people don’t like it I don’t know why you would like caramelized onions I think they’re delicious um I know a lot of recipes
Call not the caramelized onions I’m like add flavor caramelized onions unless you’re trying to go through a pure white like risotto and something like that where you don’t want to color oh he’s caramel your onions slowly sweating these out these are taking long on I thought Annabelle an says daughter just
Dropped off a 17 pound prime rib do I still count the bones of 15 minutes a bone and turn off and leave an oven for two hours how many bones is it cuz I’ve only tested up to six bones I don’t know above that if it’s going to work but up
To six bones it should work up to six bones it should work um it depend and also like there’s also been mixed on gas ovens and new ovens so I’m going to try to explain this so gas ovens we’ve had people make it say it failed it didn’t cook it because it
Cooled down way too quickly and I’ve had other people say they have a gas oven that work perfectly so if you have a gas oven it could be hit Miss may may not work and the other one was ovens with a fan I new were Ovens that have a cool
Down fan I made my rescue with a newer oven that has the cool down fan I have a refrigerator gallery and that one works that’s the one that’s in the video I had no problems with it but I’ve had people say that it cools down too quickly and
It doesn’t work so maybe on a bigger uh piece of meat it might not work the same as a small piece just cuz it’s less time to cook maybe but when it comes to that stuff it’s hit it’s a bit of trial and error sometimes you got to adjust
Recipes recipes are just a guideline sometimes you got to play with your you know everyone’s oven’s different everyone’s flow is different I’m making a recipe here for pastry the other day and our flower here absorbs water like crazy it takes a lot of extra water to
Uh um hydrate the flour and uh so you always got to play with it B you try it out first see if it works and if you got adjust you adjust I don’t know Prime is not cheap it’s not something you want to be playing around with um but always if
You’re always worried when you’re doing it so with a mom or in just to be safe if you don’t want to waste the meat and if you find that at that time it’s still not cook leave it in there turn the oven on at low temperature just to bring up
For that temp want uh just to be safe CU you’re not so you’re not uh wasting the meat if you’re afraid it won’t work in your El um yeah oh it is nine bones apparently oh that’s it how much did you spend a N9 bone prime rib I’m coming to your house for
Dinner um my if you got that big of a size I would almost I don’t know if I would recommend doing it that way just cuz I’m not sure if will work just cuz it’s a long time at 500° that’s I might start burning at that point but again the more meat you
Have in the oven the longer CES to cook it uh I would use a themometer at that size you don’t want to take a I wouldn’t risk it too much on Christmas dinner if you haven’t done it before this is something you want to try just before
You know before a big dinner you’re having people over try it on a smaller roast see how it works in your oven but for that one I would definitely use a you know a meter cuz I use these things all the time or if you don’t have one of
Those just a straight up thermometer check it every now and then that’s my best suggestion I don’t want to see you waste probably $1,000 meat she says her daughter is a slaughterman so butcher hooked them up I need to like me this butcher uh Lauren Bennett has a question
When’s cooking a turkey brine or not uh dry brine always dry brine you’re cooking a turkey put it put bunch of salt on it the night before two days before uh and put in the fridge um ice patch talk it so it spreads out nice and
Evening also bring a turkey is so much work you need bins the size of my slush bucket just to put the turkey in and then you got to have the room in the fridge for it on top of everything else uh because you don’t want you want to
Keep it at the proper temperature while it’s bring all right um so I do dry which you just salt it uh nice even coting coating of salt and you put it in the fridge and let it uh dry brine which reates the moisture crisps up the skin
Great results from it it penetrates the meat gets nice and uh juicy and salt seasoned inside all right so our um our onions are done here I’m going to throw in see this me not using measurements for new FL Savory dressing oh it smells so good so if you can’t get new FL
Savory dressing um just use summer Savory or any herbs really will work here but if you want that new flan flavor this is this is new flan in the bottle this is new FL the herb it’s pretty much fish cake everything we make has this stuff in it outside of desserts fish cakes
Fish and breu I’m pretty sure it’s have it um so just sprinkle in about a table tablespoon or two I adjust it later I like to toast it off bit here just to waken up those flavors if I find it needs a bit more just before I’m done I’ll add a bit
More once it goes into the breadcrumbs so let’s cook that for a minute or two you could add garlic here too newer might you know SL for doing it but I’m a chef not just Newland I like adding flavor Fox Pierce has a suggestion for that nine bone roast had it in half
Before roasting would that work no because it actually doesn’t it doesn’t shorten the cooking time it’s still because the amount of meat in the oven fills the oven down and it’s still need to cook so if I have two roasts and I have two bones each I cook it as a
Four so I I’ve got that question a lot I’ve I’ve tried it and you got to cook it for it’s just more mass in the oven therefore it’s got to work longer all right that’s done let this over here for a second move our induction oven all right
We got our bread crumbs you know what I didn’t do I did not make any stock hold on guys that’s a quick fix I have Frozen stock downstairs I was going to take out but I forgot so we’re going to use some better than bu cheating it’s not
Cheating sometimes this what happens you got to do what you got to do you’re cooking dinner you have no fresh stock you use what you got it’s like I got I get so oh man cutting up that prime rib I get so much yelled at for using this
Knife it’s a serrated knife my I have a slicing knife it just was not here with me when I was doing that video I’ll prove it to you I have a slicing knife I use what I have that’s part of the game use what you have in your tools if you
Don’t have a s knife use a serr knife there’s no no you’re cooking for your family you’re not cooking for a mission star Chef he’s what you have stop putting up barriers people you want to slice it with a bread knife you want to cut your steak with
That knife go for no one’s going to judge you they shouldn’t at least I have a couple people asking that’s the herb again so some people might have missed it it’s called Savory um do we have the package still probably not here I don’t
Know go no I do no I do oh you do all right so people this is what it is here it’s called new land Savory let’s I can get a good shot here here new land Savory I know if you can see that here there we go from outside
So that’s the herb it’s if you take it new FL Sav summer saving is pretty much the same thing just new fers like it tastes different kind of does a little bit maybe I’m on that side it’s kind of quiet all of a sudden there a couple tablespoons of
That so if I add if I’m using like of thean I um shouldn’t do that while I’m talking I it’s salty so I I adjust the amount of salt I’ll add into the bread later once I add this in right here just to warm it up and dissolve
That uh where do you get Savory in Toronto a new flan store it’s the best place um to get new flan Savory uh you should have one or two I’m pretty sure you do I’ve been to one before out there I just don’t remember what was two um so
I used to live in Toronto Barry in it’s still 40 minutes north of Toronto but was in Toronto a lot with work so seriously though if you guys don’t have stock or you don’t have time to make stock instead of buying the stuff you get uh in a carton this better
Than brand is by far the best I’ve ever had for like pre-made stuff it just tastes really good and I like it I highly recommend it over like cell or box stock I think that stuff is like lightly flavored water this has a bit of flavor to it not
As good as homemade stuff another tip too if you have a turkeys from Costco or chickens from Costco they using the leftover bones and put them in your freezer making a stock out of those I’m going to make a video on how to do that so I’m sure there’s 100,00 videos on how
To make stock online but hey mine’s not out there yet so Jeb asks how does Savory compare to Sage completely different flavor um I wonder how it look um it’s a different flavor uh it wouldn’t it’s not the same herb uh you could use Sage totally it
Will work um it just it’s not going to taste the same I don’t know how to describe the difference but I don’t eat a lot of stage either what’s Savory close to Savory it’s its own flavor it’s very distinct like it smells and distinctive and it’s hard to explain it um that’s
Good let see I can’t even put like a like what it would smell like I don’t know it’s it’s Savory to me I can’t I can’t put anything on them but what you think that smells like does it smell like like tea okay tea it smells like tea not
Really but it smells like a tea it’s like kind of sweet I guess yeah it’s got that floral yeah smells like a tea but um honestly any her of making dressing that you like will work in a dressing this us new L is love saav for some
Reason it’s cuz we grow it why when we times are harsh that’s all we have we use what we got um use a pair of GL for this if you ran out of savory what would you use time time Rosemary uh I would I don’t know if I’d use oregano as much
But oregano would work in it but time time’s the main one I would use that’s more probably most common herb fresh time dry time it’s tasty it’ll work um Sage will also work it’s on all right let’s throw our onions in so maybe I could used another onion
For this I might be one of too small but that’s fine we go and then we give this a nice mix be careful if you’re doing this right from the stove it is hot oil and onion uh have you ever done stuffing with alcohol no I have not it’s not something
I would usually do um unless I was cooking out like meat and I I de glazed the pan with it outside that I haven’t really think it be too strong I wouldn’t do it no I haven’t all right let’s pour in our stock so what we’re going here is not to
Completely drench it I have probably two or three cups here I’m not going to use it all I’m getting just enough so it holds together so just going to pour a bit in and then we’re going to give it a mix and I will show you the consistency we’re looking for
All right so right now it’s still a bit dry let give a second get all in there I think I can use a little bit more Splash more we probably use about a cup so a cup and a half so far on this so then what we’re looking for is just
Where it holds together so yeah we’re looking just like that it’s just holding together cuz you we don’t want it too wet it just becomes soggy and it’s not tasty yeah yeah so that’s what we’re looking for we’re just holding together all right what other Christmas dishes are on
Your table usually my table your table um this is definitely one of them uh we usually have roasted potatoes or mashed potatoes broccoli is a big thing on our table um my wife likes ambrosia salad at Christmas dinner I do not no we call it overnight fruit salad overnight
Fruit salad I call it dessert special thing it’s not right I don’t think anything but marshmallows goes on a table and says it’s not dessert if it has marshmallows it’s a dessert ambrosia salad is a dessert it is not a side um my Brussel sprouts are pretty big I love
My Brussel sprouts um I got made a new recipe this year which will probably be a standard staple on every Christmas display I have if you haven’t checked them out they are in my recipe videos they’re really good you like them didn’t you I love them like like Jan’s not a f
Wasn’t a fan of Russel Sprouts I told you those yeah what would you put on the broccoli butter just butter just butter I would I i’ I would actually roast the broccoli and then toss it in some oil and some salt and pepper keep it simple
I like broccoli as it is but I like a crunchy broccoli I don’t like brown soggy boiled overcooked broccoli but yeah roast it but oil salt pepper got a nice little bit color to it that’s what you want pad all right so now we’re going to bake
Our stuffing turn the OV on the 375 turn upov and on to 375 um so you can do this two ways you put your stuffing in to this beautiful christmy looking dish yeah is like with his reindeer I think that’s Santa looks like Santa um where it
Go all right so you can bake this covered with tin foil to so you don’t get any crispy top but I like contrast I like cooking this in the pan no top on at 375 until it’s slice and gold and heat it up JB serves fruit citrus salad is the first
Course I agree with j s fruit fruit’s fine not [Laughter] marshmallows all right so my container is a little big but that’s fine let’s spread it out I wanted to use the Christmas container I think I do have one with snowflakes don’t I you do but it’s more
Like a cake pen yeah it’s more of a cake pan technically this is kind of like a c pan I guess all right we put this in all right oh forgot taste it to make sure it’s seasoned correctly oh yeah that’s perfect there’s enough salt in that to season it if I
Didn’t use if I used homemade stock I definitely would have used a bit of salt in here yummy it’s really good we have a couple other dishes being suggested what’s up asparagus with the roast beef and green bean cassero green bean casserole I like Greek green bean casserole and a tomato
Sauce oh we should start making bam for Christmas dinner yeah might be out of seasoned but it’s still good so B’s like a it’s like the Greek Ratatouille it’s roasted vegetables and a tomato sauce but and lots of olive oil like a crazy amount of olive oil it’s so
Good people like that’s a lot of olive oil it’s for all the flavors too and people agree when they eat it it’s also a recipe coming in my cookbook so yeah also I’ll be giving away one free cookbook when it comes out to someone um who has a question and you’ll
Get interested to win it is a Greek called it’s a cookbook called totally Greek uh the foodie Odyssey it’s just my time at being a Greek chef and traveling to Greece and all the recipes I learned probably I put a lot of passion to work on this all the photography I’ve
Done the writing is shared with Shannon she’s helps with the writing a lot as being a chef I’m not a great writer so she’s helped edit you know all my grammar mistakes that’s just like when we write recipes down they’re literally like oh I have one here yeah you do
Spanic or what is that this span this is my recipes when I’m writing recipes are like it’s ingredients and then a quick Direction on the bottom when I do so I have to get that expanded on and detailed more with Shannon so she ask me
What I need to do and shees into a nice pretty that’s garbage anyways nice pretty little recipe for me so there are my recipes with Shannon’s help of editing and making it easier for you guys to read cuz if you read mine You’ be like what is he talking about no it
Goes mix mix add add mix add mix add mix add cook I mean that’s what cooking is mix add cook mix mix add cook let get a t-shirt mix add cook add mix cook I like it that’s not a bad shirt I should do it
Ad mix cook all right so this is ready to go in the oven we’re just waiting for the oven to heat up it’ll take about 15 20 minutes to cook which will be perfect and I’ll show you what it looks like in the end I’m just checking the screen
Here make sure we’re still recording or broadcasting where’s everyone going we had like 80 at one point guess no one’s going to sit down for an hour and watch me AR they yeah we have a question what’s your least favorite dish to prepare like me’s favorite dish oh I
Know I have one what is it there’s one I can’t stand making all the time usually it’s anything that’s monotonous like I love silaki it’s fine for making at home but when I was in restaurants making saki scaring for an hour and a half at a time
Just scaring the meat one after another like five different types of meat each took about an hour you’re like yeah that that’s probably the thing I hat hated the most when I was doing Greek cooking was scaring that much meat but yeah that that’s it I enjoy a lot of cooking
There’s not much I don’t like I’m not a like baking when when I bake like I’m not a baker I know how to bake but it’s not my favorite thing to do I rather cook food and baked because it’s more of a chemistry and you’ll find a lot of
Chest like that but I’m trying to get you know home my craft in the baking side you know my years of you know dabbling and playing with it and doing it and I won’t say I’m the world’s best baker I’ll say I’m I’m good at what I
Need to do um but baking is it’s it’s more stressful cuz if you mess something up you have to go back and test it again until you know repeatedly until you figure out exactly what’s messing up um sometimes it’s easy sometimes it takes a lot more work to figure it out
Especially if you’re developing something cooking it’s you can you can figure it out a lot quicker and yeah I just like change things on the Fly can’t do that with baking everything’s going to be measured and with a scale everything should be weighed with a scale anyone who people measure volume
It’s great but it’s not accurate so when I give you guys my recipes I try to do it on a scale so grams Google if you need to convert it to ounces and pounds um but it’s more accurate like when you’re baking you need to have exact
Measurements and your cup of flour might be different size cup than my cup of flour my scoop might be bigger your scoop might be smaller which will affect the end product you might be like AJ your recipe sucks it didn’t work out you we didn’t do it in in uh weight so I
They’re like $10 $15 grab a scale they’re very very useful Donna Rama wants some hints on how to make the perfect prime rib that’s what we’re having for Christmas any tips um if you want to do my recipe for the easy way that’s I have the it’s on
The website um but if you want something more you know you want to hit certain temperature perfect reverse s is probably the next room I would go outside of that it’s where you put in the oven up I think it’s like 250 you bring it up to temperature slowly over
Time like take a couple hours you need a thermometer for that um and then when it gets to the desired temperature you want to serve it at or just before you want to serve it at so say if you want it at 150 or 140
You bring it to like 130 um and then you would blast it at high heat uh to bring it up to caramelize the outside of the meat um and where it’s been sitting in the oven that long it’s going to have a lot less moisture on outside so it
Should Brown pretty quickly um and then adding a nice juu or horse Rish sauce to go with it I know I have a horish sauce on my website that everyone loves with their prime rib I know my wife’s mother-in-law Can’t Get Enough it she literally puts it on everything your
Wife’s mother-in-law or mother my mother-in-law sorry it’s the Screech it’s definitely the Screech what else we got no questions right now someone questions questions come on guys ask questions we still got a few minutes before we put the s finish it off yeah I actually pour another drink let’s do
That so also go over some prizes I have here while so not just stand around Twi our THS add a bit of Screech don’t drink unless you’re legal age there we go um how we got actual battery we’re running anything off batteries today what would you consider your signature dish my signature
Dish Dish what is it Chan what do I cook that’s what does everyone ask what cheese that’s not my signature I guess technically it is my signature this dish um I always cook something for someone what would it be oo I don’t know I like I make a like seafood
Chowder I think is my thing just me the coast and I love it and I cook it a lot even though my wife hates it she won’t eat it she doesn’t eat seafood salmon she’ll eat salmon and codfish or cod fish deep fried cod um that’s my C dish
I guess uh see T Chow Fox Pierce us how can you make a gravy from a spatchcock Turkey um check on my website on YouTube or on my website I show you how to do it but all you do is when you do your spatchcock chicken turkey you put a uh a
Trivet of vegetables underneath uh season them some herbs throw it in there also like celery carrots whatever you want uh celery carrots onions cut them up in chunks throw them on roast it the same way you would roast your your tur you put your turkey on top of it the juices
Will drop down onto that and cook the vegetables uh at the same time and then just do as you do normally take your turkey off let that rest and then start making your gravy however you want to make it you want thicko you want your cream world is your oyster any more
Questions not right okay so I got a couple meters to give out I’m going to be giving out surprizes these are the meter pluses Pro pluses meter plus meter plus yes uh yeah they’re meter plus so these are pretty cool um I use mine all the
Time I have the new one this little guy here little little guy um I use him like literally when smoking meat I’m doing roasts just helps me hit that right temperature I don’t use it when I’m doing my Prime R just saying I don’t um
But anything else I I do or if I want to get the right temperature I need to hit a certain temperature with the prime but I will use these they’re very accurate um and they’re just you know one extra layer protection make sure you hit the right temperatures I use them when I’m
Stearing on the stove uh like a steak a thick cut steak um when I’m smoking my Meats they always go in helps me hit that perfect temperature and when to pull my meat off I know a lot of people smoke will go by feel do a bit of both
Temperature gives you it gives you numbers and solid data cool thing with is it is connects to your phone so you it keeps a log of all the stuff you’ve done so you have previous cooks with your meters it will um tell you what your last one was like
How long it took to get to temperature it also tells you the external temperature of the air so the ab air in the cooker so that’s really good to know if you know if you’re cooking at 250 and your oven’s pot now 400 you’re like it’s
Probably good to know that you need to get your checked so we got a couple of those I’ll probably throw in a couple of um cloths to go with those I got a couple bottles of calori olive oil this is great this is a Canadian olive oil that comes from
Greece um they’re like a Canadian secret uh it’s very tasty olive oil it’s only for Canada so if you are a winner in the US I will send you a bottle but you will not be able to buy States for now I don’t know if they plan on ever going
Down there but I will send it out to you um enjoy it it’s really good comes from the panes area of Greece uh the family who owns it are really nice amazing people shout out to them sparrows shout out uh they’re really good they will be
Making my primer roast video I know they do that every year they love it uh but they are nice people and they make a great product and if you win and you’re not from Canada You’ be lucky to try it and have a comment and a question uh
Someone has is saying Fox Pierce says I’m making your roasted potatoes with my Prim rib yes do it you will not be disappointed and Luca Caro sorry if I said your name wrong uh who are your favorite Cooks on YouTube oh first let’s go back to Fox
Um you if you can use like um beef Tallow or duck fat instead of olive oil or a mixture of both um it’s going to give you a much nicer flavor for Christmas I might have mentioned that in the recipe notes I can’t remember but if
You don’t if you want to add a little bit extra something special for Christmas Tallow beef fat lard something a little nicer um but yeah and then my favorite YouTube Cooks woo I have a few of them that’s a good one that’s a good question o who asked that Luca Carrero
All right so I got AIS as my Greek I love the guy he’s he’s amazing akis akis he’s a Greek Chef check him out he’s great he’s fun I think he was on uh Master Chef G Greece I think that’s what made him I think that’s what made him
Popular um my boy Phillip Lon he is amazing I think that’s his last name not sure uh and then uh who else do I like who else I watch a lot of them you I I recognize their faces but I couldn’t tell you their names I watch a lot who are my
Favorites um um um on the spot the guy that wears the Hat the guy that wears the Hat who’s the guy that wears the Hat you show me a picture of I know uh like like like I watch a lot of YouTube chests and I can’t even think of
Any I don’t I like the French guy the Alex is that his name Alex the French Alex the French guy I think it’s just now I don’t have my phone to look it up my list of people oh yeah my phone’s being used um who is it what is it I
Will come back to you on that when it hits me because I’ll just not remembering a former Deja Vu by the way you gotta you got to stop thinking about it it’ll come to your head so give me a minute how’s that AFF the DJ V it it is
Apparently like if you’re trying to remember something and you can’t it’s a form of deja vu I didn’t say was Deja Vu it’s a form of it you need to stop thinking about it and it’ll come to you you block Yourself by trying to keep thinking about it I learned that
Somewhere just not sure where might have dreamt of up think you D that up no I I Google it oh what ah I see got to stop got stop thinking no I don’t know no okay you that all right so ‘s at 375 in like 2
Seconds I’m going to throw this in the oven and let it cook and then show you what it looks like when it’s done and here you go like I said you can put that in a couple seconds I’m good uh you can put layer timf on top to steam
It instead of giving a crispy top I like the crispy top bit of contrast ah who was it I can’t think why is this so hard to think of my favorite YouTube chat I you watch oh uh Josh Josh uh Josh is good he’s not my favorite he’s just I
Don’t know I like Josh but it’s not my favorite like binging with babish is always good but I don’t know I like them when they first came out they kind of I don’t know they’re not the same as they used to be I guess that’s what happens
When you become a big YouTuber things change a bit oh Brian lagerstrom I love Brian Brian’s amazing lagerstrom he’s amazing one of my favorite I followed him when he was like 8,000 followers and now he’s like a million where’s the lot Brian share the share the wealth what’s
The photographer guy he does like the really complicated top down shots Dennis oh Dennis oh Dennis the Prescott he is also he’s a Canadian from the East Coast uh he is another huge I love that guy he’s great I have his cookbook um he’s fun he’s down to earth he’s uh I
Like him he’s pretty cool check him out Den Prescott kind of represent the Canadian ones the guy with the hat is Canadian too what guy with the hat no we watch him on Tik Tok we watch him on Tik Tok he’s from Canada noas maybe maybe he’s not even a chef Pete I
Don’t know is that him Pete Pete’s not really a chef Pete’s more of a Critic I guess at this point he does some he does a Saturday morning C cooking is that one the one we watch yeah that’s Pete oh okay no um Pete’s more of a Critic and
He’s more informational than cooking he does his cooking breakfast morning show but I like piz good some more of story was Dennis Phillip and ackis and Brian and Bri I have I have a few there different things they have different categories that’s that’s it uh what veggies are you having with your spatch
turkey just curious I like the roast potatoes but if I don’t have doing the roast potatoes roast potatoes require a little bit of work um if I’m not doing those I’ll do mashed potatoes um I will do brussels sprouts I love brussels sprouts I’m weird like that uh
Glaze carrots are huge I love great glaze carrots like a maple glaze so good um what else do we do for veggies broccoli is always in there sweet potatoes sometimes I’ll do a sweet potato puree or Mash give or take probably a lot more Mash stuff this year
We got a baby so who’s just one-year-old and eating all kinds of food so it’s going to be a lot more more diversity in our food this year more stuff for her are you going to eat this yes okay this is what we have every year to throw it
Or she throw it and there’s yeah I cook her like great meals and then it ends up on the floor and you’re like that only took six hours to make thank you it’s part of being a dad I guess Jeb suggested somebody on YouTube where was it and then um Victoria
Su I haven’t heard of her I’ll check it out write that down oh she’s so what do you want to eat before dying although not a chef me or is that like no that’s who she is oh I was like she she’s the what do you want to eat before dying for
Although that could be a good question what do you want to eat before dying steak dark I want a steak prime rib grilled or charcoal yeah or some seafood with some seafood serf and turf got to have both what is a side are you just saving
All the room for the meat oh I need to show you guys something I’ll be back in like two seconds trying to entertain them with what talk to them um have anything to say you really have to hurry up I’m hurrying talk uh AJ all right I I’m not very entertaining
I’m very sorry um going to lose people with me all my jokes are saved for the cookbook I don’t really have jokes outside of that um I just feed off other people’s jokes and then riff with that what jokes man you got be interesting this this is my uh my
Christmas special this is another new F favorite at the holidays if I can open it this is new flan slush I’ve wed before by the way on my website let’s put it in this so this is essentially a simple syrup with sorry I shot up the stairs with um pineapple juice a
Rum and some lemon juice and it’s put in the freezer and you stir it every day so you make a nice slush I made the mistake of using a less like a lower alcoholic spirit this year so it kind of froze pretty quickly it should take a
Week to freeze so mine froze within 2 days and I was steering it so now to get it it still works I just need scrape it a little bit to get it out to get a nice slush and you just got a snow cone yeah it’s a
Snow cone well it’s essentially What It Is Well no before it was a slush now it’s a snow cone no this is what it look like when it’s done it’s just you have to make it you make it a slush by adding the drink after you know that
Right well so we’ll fill that up this is everyone’s favorite at Christmas time everyone devours this stuff uh what is your opinion of w you beef I I okay I think it’s something you should try I don’t think it’s something you should buy a lot cuz I think it’s
Extremely expensive for what like for what you get um and it’s something you should share I wouldn’t sit like I bought a a tomahawk Wago steak the summer and it was it’s really rich uh I think we shared between three people yeah it was really good it was good it
Was really tasy but for the price I mean all meat’s expensive now but for the price try it if you can get a chance to try it or if you can afford it cuz I think that one steak was like almost $200 or $200 and I was lucky I was doing a promo
I don’t spend $200 on a steak I would be killed shot they call me The Miser Miser um oh so with this sloy we add some Sprite to it or whatever drink you want then we take a straw break it up a bit this it tends to freeze
Together once you add liquid it’s cuz it has real R color content it should here we go slush um what was I saying steak is expensive I don’t know yeah I I personally rather just get a good Prime Steak I think sometimes the wag is overrated like it’s a lot of fat
In it and it’s really rich and you got to be I don’t know if you mess it up it’s a lot of money to mess up on one steak but like something you should try I would probably eat out if you’re not like confident cooking it
Um but try at least once in your lifeo mhm oh yeah what’s your process for creating a new dish Tri and er like YouTubers make it look so easy and stressfree when you’re developing a recipe but there behind the scenes and this is why I need to stress to
People when I’m developing a recipe it could be a week or two of tring error TR and error TR and error and are you waiting for that to thought no um so like I might the recipe right away have it within one or two tries and it might
Take me 17 tries on a recipe before I get it the way I like it um but then you like it’s one of those things like I don’t let it discourage me if I mess it up like I messed up a pastry yesterday
And I went out and redid it if I had the patience and didn’t rush right away to May make it the pasture is actually not that bad like it’s really rare when you mess it up to the point of you can’t use it cuz I made DT dinner out of that
After that after I came back and remade it and cuz I didn’t want to waste it and it was fine you know it wasn’t perfect but that’s part of cooking at home it doesn’t have to be perfect but when I’m making recipes for you guys I want to
Make sure you can recreate it so it is perfect um and not getting a product that’s not right and it’s not done right so for me it takes a couple tries but the this is research research research um use my knowledge base to start with and then build off that to perfect it
And make a difference like uh I was inspired for the brussel sprouts by phow the restaurant and I seen the recipe I was like that that’s great I want to I want to make a version of that so I used the basis of what they did their their
Techniques and I made adjustments for my recipe so that was actually pretty quick to adjust uh cuz I think they fried there’s an oil and I did air fryer Brussel sprad ups and then they use a butter emolion and I show you guys how to make that and um make a Different
Twist on it I made sweet Chelly heat brussels sprouts I think I called them yeah theirs were not even they weren’t even sweet to e they were completely something completely different but I you know I get inspired to BU some dishes I’m like I want to make that but I need
To change it and make it my own and that’s usually how it starts I’m like scrolling through Tik Tok or on Instagram like oh that’s a great idea and I’ll go and start playing with it and making tweaks to it that I think it should have been made in the first first
Place or you know make them my own you do that restaurants too you get something you’re like oh this would be so much better if they did this yeah that happens a lot it’s like oh they should have did this you tell them to like please leave okay there’s a couple
Comments uh Jeff says my Christmas drink is coito have you heard of that one coito no c o q UI t o no I’ve never heard of that one and Canada ducky says my son and I invented a dish that took 12 years to make just right what’s up I want to
Know what this dish is I’ll let you know when they come back about them if they’re still on I’m sometimes people leave and you’re like I don’t I want to know the more of the story little something for the stuffing so Mo my table which we have built
Custom for this little area Taco meatloaf taco meat loaf sounds delicious please tell me more about that how what makes it a taco beatloaf a seasoning maybe just seasoning and cheese I don’t know is there tortillas in it do you use that instead of bread crbs like Are they
Soaked in like like I want to know details here are we using dried up bre tortillas with some like sauce like hot sauce that’d be good new idea well to get get Canada ducky over to to do some together guys if you haven’t made this making so good
If you could cook with one famous chef who would it be uh probably Gordon Ramsey I followed Gordon Ramsey before he became famous over here in North America so I would love to cook with him for a day that would be amazing and outside of him his
His rival or someone he doesn’t like I would love to cook with Jamie Oliver I always like Jamie he’s very family oriented it’s kind of like where I’m to I’m more of like just make it it’s all good don’t stress about it we’re cooking for home family it’s going to be good no
Matter what I mean unless you really mess it up but even then I doubt you’re must love that we try to get people back in the kitchen which I want like I find a lot of people don’t cook anymore it’s kind of sad I wish people would cook more
It’s a very relaxing fun thing to do unless you get my wife to cook and then she just dresses the whole time I’m not going to cook she has a bar to live up to cuz she cooks for me so she’s like I’m going to be
Judged what I met you I was making uh nor Sidekicks and burgers and that was like all I made on on yeah watching we have our baby sleeping I’m just make sure she’s uh well heard yeah um what is coito cheese good with like anything it’s it’s like it’s
It’s like a salty cheese it’s like Feta it’s a fresh like it’s fresh it’s really good um eggs tacos anything really you can put cheese on like I put it on I would put on I I I’m more of um I don’t use it
A lot um just cuz I would eat a lot of it and I don’t have a lot of space in my fridge for all the cooking I do but if I do get it um I put on like eggs like in an omelette I would put it
Or in case it he is oh je replied with what that drink was so coito is a Puerto Rican Twist on egg made with crem coconut cinnamon stares and rum oh my kind of drink I like it um I have two questions how do you describe your style of
Cooking and can you tell us more about your travel and food okay my St of cooking is very rustic very down to earth cuz I try to teach people and I I want to teach people it’s okay to make mistakes cuz I make them all the time I’m in the
Kitchen I’m always making I’m messing stuff up I burned something the other day cuz I wasn’t paying attention um that’s my style is just to not stress too much about it um have fun with it like teach people to have fun with cooking not to overthink it over
Complicated you like you get you get on Tik Tok or Instagram you all these people going don’t do this don’t do this this don’t do this you need to do this you’re doing this wrong you’re making this wrong you’re you’re not traditional with this like I make taziki and the
Amount of people who get mad at me for making taziki with d drives me nuts it’s a personal choice it’s your food make it however you want to make it um don’t let anyone tell you not to make it that way but um it’s very personal and I just
Want to get people to cook and teach and I think that comes through in my style um I’ve done fine dining that can be very stressful um um it’s fun I enjoy it but I’m more of a rustic cook and I like down Earth simple comfort food from a
Very comfort food province in Canada and I like people cooking and I find that comes through in my cooking and then what was the other part of that question uh oh there’s another question about um your travel to talk about uh when you travel for food oh it’s my favorite
Thing to do I love it I love trying new things I love getting around and trying stuff uh during Co um towards the end of of it uh grease was opened up for us to travel so I said we need to go I need I
Had a travel buug I need to go we were cooped up for 2 years I was like I got to go so we stayed in Greece for a whole month month and a half no month and um we started the very southern part of Greece in cre uh is which is my favorite
Greek island it’s probably my favorite place in Greece I think it’s also Shannon’s cre is a little island Big Island it’s the biggest island in Greece um with some very unique flavors um and styles and dishes very Seafood oriented and tasty food um I will try anything when I’m out
Traveling uh I try we do a lot of research when we go a lot like a lot so much we spent hours upon hours like even our last trip we just did we spent hours every night we go and sit down check out the area we’re in and then where we need
To go eat what’s got the best reviews what are the hidden gems um I sit and analyze menus like crazy and reviews and yeah there’s a lot of lot of lot of planning goes into it um sometimes we get there and we can’t get to the
Restaurant we went to one of them in Couture uh it was a meat restaurants very high high reviews but we were there at lunch and we were on a cruise and we only had so much time and it would have been way too long to get into it we
Never got to get to it we’ve even gone to some restaurants that you know where it is and you know it has good stuff but you go through the air as you’re walking through the area you’re like oh no this is a mistake we’re going
Here had a couple of those yeah no it’s it’s a lot of fun and now we got the new experience of traveling with a an infant or a baby a toddler now she’s a toddler we brought it when we brought it to Greece uh two months ago we brought it
To a Greek TNA and oh my God it was it’s a different experience traveling with a little little kid she loved the food and music like she was in her chair dancing to all the yeah see she’s smiling there now she’s dancing she has woken up from
Her nap she has arisen um she was dancing in her chair to all the Greek music she loved it so traveling with her I think she’s a little travel bug she loves food she loves people so uh my travel experiences are changing um but I think we’re going to hit Spain and uh
Portugal next time we go right yep so Greece is going to be left behind for a bit as much I love Greece I also love other countries and love other types of food we spent a lot of time in Greece too we have it’s time to be fair to
Every it is it should be fair we we have family and friends there that’s why we go there a bit more but and we love them I love the culture I’ve always loved Greek culture yeah when I started cooking for Greek people and just the
Food like my cookbook I try to give you authentic but also my take on some food over there and the best versions of it so yeah that’s I I I travel for food when I travel and I love it uh question where were you trained I was trained in newand at a little
College called Academy Canada um fun fact actually I still keep in contact with my chefs don’t we Shannon yes every time I go to a new F I have a little Tim Morton’s coffee date with him sit down to go over everything he’s a great man
But um I was training a new new F in College college FL think is the competitor to the school I went to um and uh yeah I did uh the coling RS program I did competitions over there I did Canada’s next grade Chef I got
Silver in that I did skills Canada I for skills Canada uh in new flly it was great it was fun um would I do cooking school if I was going to be a chef today my chef would shoot me but I’d say no um it has its perks it’s ups and
Downs you learn a lot of technique but you don’t learn the food industry the same way as if you didn’t just did it um from you know when I was a fresh out of school oh boy I had a lot to learn I thought I knew everything I knew nothing
And I’d rather save that money money cuz it cost me about $20,000 to do cooking school and I’d rather save that money and not have to pay that back and learn it from just doing paying my dues going up from the bottom to the top um I think
You got to be picky where you work uh to make sure you’re taught the right things you got to you know use your use your brain sometimes go I don’t think that’s right and do your own research and pick the place you want to start but if I was
To start again I probably wouldn’t do school IID probably Jump Right In and get my feet and hands dirty and start cooking but I’ve lost my person who tells me all the questions I don’t know where she went so let’s have a look on I
I have a comment you have a com oh you got your phone with you I got it I got it uh I know she has past but my inspiration was Julia Child I have a copy of her two volume book mastering the art of French cooking which she has
Autographed oh that’s awesome love to have cooked with her I was just watching uh an episode of hers while I was a new we were chilling out relaxing and she made a mushroom omelette and I really want to make it it looks so good so I’m
Probably going to do a video on that and making Julia Charles’s French omelette with uh cheese sauce mushrooms look like 10,000 calories oh it was so good though I’m so making we’re going to do a video on it I’m going to do it maybe people will go oh look that’s different it’s
Hard breaking out there’s so many cooking videos go up on YouTube and Instagram it’s it’s hard like so many people out there but you know doing it this what 3 4 years now we’re still going still getting people following us some people like me um that’s all I got for questions right
Now going check my Instagram account later there like thousand questions to enter in you can’t check it while it’s online I can’t check it is it working still y sorry guys we’re on batteries I didn’t think of plugging things in but we got lots oh man we can go for like four more
Hours uh are you calorie conscious when you cook okay we’re going to talk about that in two seconds cuz a little bit longer um I lost a ton of weight before the baby I was like at the weight I wanted to be and I was watching all my calories
I was I should say kind of and kind of not in the beginning I watched a lot of calories I was calorie conscious but over time of eating that way you kind of know what calories are enough and what or not like how much food to eat but then my wife
Got pregnant and we had a baby and things got stressful and I kind of just started eating whatever and whenever I didn’t have time I was doing this that I gained a lot of my weight back which starting in January or in 3 days I need
To get rid of it again cuz I’m not happy with it I was down to a nice perfect weight I loved and my wife’s like we need to go out hiking again we haven’t hiked in 2 years we hiked all the time we live in the Rockies so we’re always
Hiking and that helps a lot but when it comes to eating um for the most part I’m pretty conscious I’m like I like I usually eat maybe two meals a day and a snack couple snacks mornings I’m not really hungry in the mornings so I eat less food in the
Mornings I’m more of a dinnertime person I like having a good dinner like I rather you know have a nice more calories in my dinner than my meals in the day like I just F fin I I feel better that way like I’ll have a lighter
Like if I have breakfast it’s very it’s probably yogurt and some fruit if I have lunch it’s like a super sandwich um and then dinner is usually where I get more of my calories but I it’s pretty balanced I eat pretty balanced diet when I’m doing it um but yeah I
Like uh like I kind of watch and then I know like I’ll keep an eye on the scale too and like as a guide I don’t really if I’m up a pound or two I don’t freak out I’m like whatever it’s part of it water weight don’t stress but I’ve been
Doing it for a couple years losing weight and I kind of know what I need to do I don’t stress too much but yeah I’ll watch the calories here and there if I find them going up constantly like the scale keeps going up I’ll go okay what
Have I eaten last week what’s causing this and if I can’t figure it out then maybe I’ll start watching the calories more but usually it’s like you had a few uh cheeseburgers this week more than you should have or pizzas yeah but if usually if I’m cooking it I know what in
It so you know I won’t use as much oil or like if I have a lot more calorie dense foods it’s on a weekend where it’s you know I’m not stressing too much and like I don’t binge on a weekend but like I’ll have my noxious for treat on Friday
Night with a movie but then during the week I’ll have my veggies and my proteins and all that fun stuff I make them flavorful taste I make every I like healthy food tasty it’s a big thing I won’t like I won’t eat brck and chicken every meal I don’t know how
People do that there’s a balance it’s all about balance righta yes can you say hi you say hi to everyone Hi say it out loud you say it out loud she’s shy any more questions yeah it’s the middle of the night what are you grabbing for a snack leftovers
In the fridge um there’s no leftovers grilled cheese sandwich I love a good grilled cheese sandwich easy quick tasty or scrambled Egg have a look at our stuffing all right so that’s been in what half an hour give or take a little bit more woo look at that so the top you can go waiting for a bit longer actually um but the top crisp up it’s nice and soft on the inside I’m going
Leave it in for another 5 to 10 minutes at this point if that was covered in tin full you’re probably good good long as it’s hot and it’s already cooked right long as it’s hot and heated up it’s good to go I would I want that
To Chris more on top of like a nice brownie maybe we can pop this up to 400 Actually convection 400 what do you love most about what you do what do I love most of what I do is teaching you guys that’s I love it getting your feedback comments doing all that stuff that’s my favorite part least favorite part honestly is when I have to record voiceover I hate voiceover like talk
Like doing the recip I I’m not good at speaking prepared stuff I tongue twist tongue tie mess things up you just see my b-roll or my uh my deleted scenes like I’m constantly like saying the same thing over 16 times because I’m trying to say it right or I need to slow down
My speech because I’m speaking too fast because I’m a new from Lander and we speak very fast but my favorite is definitely interacting with you guys doing these I love having fun with you guys questions you know helping you out if I can make you a better home cook
That’s what I enjoy the most um yeah that is definitely my favorite part so many chefs use a lot of salt to add flavor but it’s so unhealthy it raises your blood pressure any comments I think that’s a har cuz you’re not a doctor I’m not a doctor so don’t take me personally
The other thing is it’s it’s got to taste good and if you think it’s too salty use less salt I think it’s a very personal thing um definitely use herbs and other flavors to help bring out bring the flavors up but salt brings out the flavor it
Intensifies the flavor so I do agree a lot of a lot of people use a lot of salt but also if you’re using things like kosher salt like like in my in my prime rib video or my steak videos it looks like a lot if you actually wait it out
It’s actually not a lot it’s just its volume is bigger than what actually is um I cook with salt I don’t like I cook with it enough till it tastes good I don’t overseason things if it’s you know I I’ll add a bit at a time until it’s to
The point I want it um but that’s a very personal thing I think you need to do what’s best for your health but also enjoying the food if that’s the best way to answer that cuz I again new flers eat a lot of salt which I’m not a fan of they have boiled
Meat that’s all salted salted fish and I’ll have it once in a while it’s not something I’ll eat every day but again very personal thing if you know your doctor says cut your salt back cut your salt back I’ve had that happen to me because I’ve had high blood pressure from being overweight
Um and cutting the salt back my biggest thing for me though to drop my blood pressure is weight loss when I gain weight I my blood pressure goes up when I lose it goes down um the salt really doesn’t affect it as much um but salt well affect it but again not
A doctor listen to your doctor do what’s best for you what made you become a chef what does an uncle Gary said when I was when we’re in new I thought that would be perfect to tell well that you were like a six-year-old watching when I was three
I was 3 years old sitting on the couch watching cooking shows walk with was it walk with Yan Yan and the the urban peasants all those cooking sh and I was a toddler 2 years older than her my child um um I was watching cooking videos on like CBC like TV like any
Channel I sit down and watch him for hours I was just so thrilled with cooking like and the funny part was I I didn’t originally want to become a chef as I grew up I wanted to go into video production kind of what I do now kind of
Funny when I was in high school and uh I got into uh uh an AV course um with my my teacher Mr Baron and he bought these Macs his iMac these brand new the color ones the big monor color ones he bought he bought
Those I stting to dat it now how old I am um and I was playing with an editing and I got really into editing Graphics or editing videos and I think I even beete it in skills Canada didn’t win that at all failed completely when I started that out because I just started
Playing with it we had another competitor actually Becky and Chris if you ever heard of Becky and Chris Chris was the one who who won that competition he’s amazing um he’s a huge YouTuber Becky and Chris uh they’re on YouTube and Instagram love them check them out
Um but he won that competition I didn’t but we both end up the same game doing this but after that I kind of After High School I was kind of like what do I want to do and I I it was I just wanted to
Start cooking again I I was like I need to I need to pick a career and I I didn’t know if I I want to do a or any video editing at that point as a career so I’m going to go back to what I used
To do cooking and what I loved and I applied for school and kind of went from there and as I I always wanted to I always dabad with video I’ve had cameras when I was in cooking school wanted to start this kind of stuff on YouTube and
Instagram before it was even with thing but I just started late cuz I went into cooking and just got distracted from all this and I started my YouTube career way later than I should have should it way earlier maybe a lot popular than I am right now but yeah no that’s kind of
What side of me in cooking just being a kid and you know being in the kitchen new land there’s a lot of Grandma’s cooking too and I learned how to cook from them and Mom I was always in there helping out chopping stuff up and eating stuff yeah that’s how it started that’s
How the booty started have you ever competed yes I have competed in nors oror whatever it said next grade chef and I competed in skills Canada and a couple local things in the school but got silver metal it’s upstairs I have a frame or trying to
Frame it we have a box for it but had a few little Awards is good they’re very stressful competitions but they’re also very fun I know we I kind of got tossed in the last second for that one I was told I wasn’t uh I didn’t uh qualify 3 days before the
Competition I qualified they gave us a call oh we we’re supposed to tell you you qualify politics I guess the schools but either way got into it and came up with silver three days practice everyone else had like two weeks I felt kind of good on that it’s like yeah know some skills
The baby’s waving to everyone oh here we goo nice and brown on top there we go look at that tasty crispy my favor any more questions no no one’s talking to me we have three people on oh no wait uh Jeb says I am the custodian of the family
Recipe some day to late 1890s our Huns is a scraps of paper any suggestions on how to organize them that’s question software that’s you I don’t know I probably just start with uh kind of arranging them by the type of food like like most cookbooks do your appetizers or your salad appetizers
Salad soups Dinners work on meals and stuff like that well okay here’s these meats here’s these meats yeah hey if if if they’re on scraps of paper though I probably start separating them by what’s legible and what’s not yeah that would be it organizing software what kind of software oh that I
Have no idea man what do I use you was it Apple notes yeah you use notes I I use pages and I I write things down in actual I use notes for all my recipes like that’s how I organize it I’m write it down it goes in that and then it goes
Into I just shared out with Shannon to edit it for me I would I would check out uh sorting it out first to see what you got cuz uh me and my my sister actually went through my mother’s recipes a while ago cuz for years we kept asking her for her the
Fruit salad that you hate recipe and the shortbread one that’s here hanging on our fridge and the shortbread one and every year she’d give us a different recipe and we’d be like that’s not what you gave us last year and finally me and my sister figured it out when we went
Through her box of recipes she had like four or five different versions of the same thing so she thought every year she was giving us the same one but every year she’d pull out a different recipe tell us like that’s not what you gave me last year yeah organization is key and making
Sure you get them digital and so in case having you know fire happens or anything like that you don’t want to lose your recipes and back them out like six times I have a book so I have a book here in the kitchen I’m writing recipes all my recipes are in light
There we go and that for uh liting down as I cook and Charing air like I said sometimes I hit it sometimes I don’t then there scratches everywhere and then my recipe looks like this see like this and then Shannon goes how am I fixing those chicken
Scratches yeah sometimes it it takes a while to decipher your writing I was I didn’t have time when you’re in the kitchen and you’re writing down stuff you’re literally like as fast as you can scratching down your own little hieroglyphs and code but you only
You know how to read it so no one else can steal your rese ideas it’s true it’s my oh this is really good stuffing guys it could be improved with some more stuff but it’s still good newers my people good job who’s relaying the questions what who’s relaying the questions who
You I know someone’s asking my wife and the baby yeah she’s helpful yeah do you want to say hi stop being safe yes she’s like hey oh say hi you waved everyone say hi my name is EA no she’s like I’ll take some of that
She’s like I see the food can I have some dad you can’t have this is hot you see look at that you ready say hi woke up from a nap and not in the mood she like there was food there and I want it now she’s looking at it yeah now
She knows there’s food byebye oh we upset her any more questions I don’t got any no one else let’s see what Instagram got here oh we’ve dropped more people all right what’s this but Ah there is a question are you using Mount Scio saory and where do you get it I am using Mount scios saory I bought a one PB bag in Newland when I was there a couple weeks ago for $70 $60 um I think you can get it like soes
If you’re in Canada soes carries a new flying section I think in most of their places um that’s where I’ve got it before it’s very expensive if you’re further away from New FL you go um it’s still expensive new $60 for a pound of Sav is crazy like so but I don’t I
Rather just buy a big bunch of it I go through it I make it airtight so it lasts a while um but yeah m style I use that stuff I don’t use I think there’s like Silk Road Savory and stuff I don’t use that they have summer Savory which
I’m pretty sure this is summer Savory just for Mount S I don’t think it’s a difference haven’t really tried the other stuff M this slush is so good should make a big patch guys like a recipe there this is a lot harder when I have someone reading out questions let’s see top
Chat didn’t remove the sticker from the bottom I’m assuming from this I probably didn’t I probably didn’t pay attention it’s a new it’s a new container that is very hot still burnt my hand you’re missing some of the questions I well yeah I had to get it is the sticker on the bottom
Of this I don’t know uh need you to look I can’t look that’s all I get there is a sticker it was washed it was washed it just wasn’t scrubbed off says she’s so cute whose food does she steal from Daddy’s always Daddy’s food she steals mommy’s drinks most of the time steals
Her drinks I can’t have water or anything oh yeah if you have a drink in your hand she’s like coffee oh if you have a coffee in your hand like a C like this you’re drinking a coffee and you’re holding her she goes and reaches out she
Goes hot and you’re like don’t touch it and she’s like hot don’t EA oh the look she’s giving to me right now uh do you use your herbs up in a year oh yeah I I I I usually go through mine pretty quickly because I’m doing a
Lot of cooking like I don’t just cook for me I cook for clients as well um for videos and stuff and uh photos so go through a lot of herbs pretty quickly um there’s a couple might I don’t go through as much like I don’t go through
Much as human or or cork curry powder things like that I take it longer but I’ll taste the herb after a couple months if it’s still good and fresh I’ll eat it if not I’ll I’ll restock it or throw it in something that doesn’t I’m
Not too worried about I try not to waste through it as much as possible try to use as much as I can um but I try to go through my CBS as fast as possible my seasonings usually they’re in a container um like oregano how fast we go through
Oregano that’s that’s not that long oh I got a plant and I keep cutting frish we use fresh and dried during the summer we use a lot of fresh herbs uh Dills things like that my like Dy Dill I find lasts the longest cuz you don’t need a lot of Dill like it
Overpowers and Nutmeg I use whole clothes of nutmeg I find those last a while but uh you only need a small amount of nutmeg and stuff it’s just so overpowering I’ve made a mistake add it too much before it’s L the followup to that one is I’ve had to throw away so
Many herbs because they lose their flavor yeah I think the best thing is getting a small container uh you buy more the ones you use more often and a smaller container the ones you use less um or buy bulk and don’t even grab as you need it um like staring E I think
This is one herb I’ve had here for a while I can’t get to it it’s blocked by the table but I think that’s been there a while I think it’s time to change that out like I reuse star probably once a year maybe maybe but they you can’t buy
It’s just a big bag of it what’s your favorite spice I like oregano and th and rosemary oh no saffron’s good too I don’t know I like a lot of spices I’m not really I don’t have one particular one CU it depends on the meal I’m
Making I add cor into certain things I hate I hate hate um what is it cilantro cilantro I love cilantro like I don’t find it tastes like soap like most people or some people I just I’m not a fan of it I think it’s too strong maybe a little bit
But I I’ll like I won’t turn out a meal because that’s a cilantro I’ll eat it but it’s not my favorite I think it’s my my least favorite but for favorites I I like a lot of spices and herbs if I was to stick to the basics probably oregano
And rosemary and time those are the top three I used the most just cuz ones I’ve always used use them L cooking SCH kada ducky says my family has fallen in love with smoked paprika it’s one of those spices I also agree it’s a you got to use a small
Amount too much it’s overpowering but I also use a lot of smoke paprika that and basic paprika I only recently learned what paprika was really yeah what is it it’s red pepper I didn’t know I had no idea sweet red pepper sweet bell pepper yeah just just pepper like I was regular paprika
Doesn’t have a lot of flavor helps intensify flavors of other Foods smokea has a flavor I find if you use too much it can be overpowering that’s all we have question that’s it for questions what time is it we also have to go to 3:35 what time we
Going for Night Lights we’re going to have to watch the lights with the baby so uh in like an hour so we got to clean up get ready all right I think we’re going to call it here guys I think it’s been a a good session um if you haven’t
Sent a question over to my chat on Instagram um or an email you can email me if it’s on YouTube and you because I don’t think you send messages on YouTube send me a chat or send me an email at info AJ h.c with the question if I didn’t ask it
That’s fine I’ll still enter you into the draw to win one of the prizes um yeah if you have still have questions email me or message me I will gladly ask them or answer them have a Merry Christmas a happy holidays whatever you do enjoy it take a
Few days to Rel relax if you’re going to be in the kitchen cook like I won’t be uh good luck just don’t stress have fun and uh I think that’s it foodie out I think we’ll do Foody out foodie out throw the towel camera foodie out oh I
Got one here that’s still hot let’s not do that all right guys have a merry Christmas happy holidays and I’ll see you before the new year how do I end this thing now I don’t know
1 Comment
Ahhhhhh, I'm so sorry I missed this live, but have really enjoyed watching now. Merry Christmas and a Happy New year to you and yours. 🎉🎄🎉