Hi! Great video! Couple concerns. Firstly the "stuff" you put in is mostly bad. Is it possible to substitute the bad "stuff" with good/better stuff? Maybe like bacon and beef? Next concern, during the dressing portion of the video your "hack" of putting it into a container and shaking it seemed to make a mess, getting the dressing everywhere. Is there a better way to do that? Thanks!
Very nice video! My husband, Wes, and I can't get enough of these videos. I should have my grandchildren make a video about their favorite types of food. The oldest one is Henry, and he loves chicken tenders. His brother Thomas can't get enough Annie's Mac-n-cheese. We hope you have a blessed rest of the year with many shellfish dishes in your future. Lots of love, Lucile O'Halloran
i agree that snails are underrated and shrimp and lobster are overrated. however i'd say that crab is def overrated as opposed to your claim that it's underrated.. lobster and crab same tier for sure. lobster ravioli is really good i dont see enough uni... would think it's underdog tendencies would bring it to S tier for you but i understand clams and oysters are perfect and underrated when done right great squid pic and also underrated, would die for squid. also affordable asf, as are mussels octopus pic also mad good, been eating it since i was a child. intoxicating. very weird and unique
here's the thing. . . everyone knows that grade A uni is s tier-- that shouldn't surprise anybody. I think what Dharambir Khalsa meant when they put it in A tier was specifically the grade B uni. I would have loved to see them talk more about grade C uni; the parts that have broken off during handling. I personally have found grade C uni to be heavily underrated. yes........ fancy oysters are nice....... but a good simple oyster is a treat on its own just with lemon. Dharambir Khalsa would do well to remember the value of simplicity when it comes to shell fish. good vid... would love to see more pictures of shell fish in the future.
@@bobjone @slowman_jogging thanks for the comments guys. I appreciate your feedback and will take it into account in my next video! For the record, I do love the simple servings of all these shellfish too, I was just feeling fancy today :)
@@bobjone I’ve never experienced this broken off uni you refer to, am very intrigued… and I agree with your comment about approaching shellfish through a simplistic lens. Thank you for sharing your perspectives i value them and will never forget them
Great VID!
would be better with bacon in it too. ? ?
you should get a go pro mount on your head!!!!!!
Hi! Great video! Couple concerns. Firstly the "stuff" you put in is mostly bad. Is it possible to substitute the bad "stuff" with good/better stuff? Maybe like bacon and beef? Next concern, during the dressing portion of the video your "hack" of putting it into a container and shaking it seemed to make a mess, getting the dressing everywhere. Is there a better way to do that? Thanks!
great vid!!! super informative. no questions, just good pasta salad...
Very nice video! My husband, Wes, and I can't get enough of these videos. I should have my grandchildren make a video about their favorite types of food. The oldest one is Henry, and he loves chicken tenders. His brother Thomas can't get enough Annie's Mac-n-cheese. We hope you have a blessed rest of the year with many shellfish dishes in your future. Lots of love, Lucile O'Halloran
i agree that snails are underrated and shrimp and lobster are overrated. however i'd say that crab is def overrated as opposed to your claim that it's underrated.. lobster and crab same tier for sure. lobster ravioli is really good i dont see enough uni... would think it's underdog tendencies would bring it to S tier for you but i understand clams and oysters are perfect and underrated when done right great squid pic and also underrated, would die for squid. also affordable asf, as are mussels octopus pic also mad good, been eating it since i was a child. intoxicating. very weird and unique
here's the thing. . . everyone knows that grade A uni is s tier-- that shouldn't surprise anybody. I think what Dharambir Khalsa meant when they put it in A tier was specifically the grade B uni. I would have loved to see them talk more about grade C uni; the parts that have broken off during handling. I personally have found grade C uni to be heavily underrated. yes........ fancy oysters are nice....... but a good simple oyster is a treat on its own just with lemon. Dharambir Khalsa would do well to remember the value of simplicity when it comes to shell fish. good vid... would love to see more pictures of shell fish in the future.
@@bobjone @slowman_jogging thanks for the comments guys. I appreciate your feedback and will take it into account in my next video! For the record, I do love the simple servings of all these shellfish too, I was just feeling fancy today :)
@@bobjone I’ve never experienced this broken off uni you refer to, am very intrigued… and I agree with your comment about approaching shellfish through a simplistic lens. Thank you for sharing your perspectives i value them and will never forget them