Видео

good to know you are back in form, Matthew. Guido was a complex individual with quite an explosive personality and a very short fuse I am led to believe. He went from cellars to a cell and after his execution, his cells were spread across the 4 corners of the Kingdom. Some might say at least it kept him off the streets (except at the putrefying end of course - Micklegate in York has never been the same).

@@NikkisNosh They certainly had guy over a barrel and i wonder if when he died if people said fawkes off?! I also wonder weather chris is related to fawkes i'll never snow?! The gunpowder plot is interesting, but i also find the british american period interesting which came after the plot, how do you annoy john smith? Pocahontas his face! I am glad we got burger king, m and m's and krispy kremes out of america's independence, burger me, nice to be on a roll, and donut know if you agree, and wonder if the colonist's said to the king bye george

I'm so glad!

I just replayed the first 2 minutes or so the Wetherby Whaler video and I only said 'give it a try' regarding the soup I think. Sorry to correct you, but Gary says "Let's give it a go!" . I don't have the same get up and go as Gary hahaha, I just invite you to "Come on ! " sometimes in an impatient tone to add some levity to the video. Of course, I watch many other of the genuine non-paid food review channels and every presenter has some great slogans. It might be a bit of fun to have a quiz sometime to see if you can list which ones I might have missed. I have, I think about 5 I use most times but maybe more that I do not realise I say almost every time.

@@NikkisNosh Yes, I realized Gary says "go" and you said "try" after I posted. By the way, Gary is my favorite restaurant reviewer, but you are a close second.

@@hwica2753 You are very kind. It is obvious that Gary (and my pal, Greeno) are scrupulously honest in that they pay their way on the meal despite the cost and having run a B&B and businesses, honesty and paying forward has always been my prime motivations. Let's also add Deano too - a desperately honest presenter too. I had the misfortune whilst laying in bed to watch 2 other UK channels in this niche that I hadn't seen before and from reading the comments as well as watching their videos, it is clear they are getting their food for free and in one case also being paid over above that so that the review is completely fake and guaranteed to be 'positive' from start to finish. And to top it all they even lack the integrity to declare to RUclips that they are doing paid promotions - a clear breach of YT rules - so YT can tell us at the start it is a paid promotion. They are also breaching UK and USA law by not stating they are doing paid work which includes free meals and drink and possibly payment too.

@@sawyerandkate4evaHi Sawyer and welcome to the channel. You mean to say some other poor unfortunate has an ugly mush like mine??? I haven't been to an ok diner and the only time I have been on a motorbike was in 1971 when an older friend offered me a pillion ride up Rhyl High Street - no helmets in those days. I was terrified and have avoided motorbikes ever since haha. Mind you when I was younger, I was into wearing a lot of leather but that doesn't count 😕

Thanks for the tip! Is that the one on the corner of George Hudson St and Toft Green ?

Yes! Thank you!

I did enjoy most of the grub, but the more that I looked at the video during editing, I strongly suspected that the fish had been a little bit undercooked (the op was fine, the underside less so) and sadly within an hour of coming home I had to let's say, go to the bathroom rather quickly and as you know, I do not eat much on the day of a video shoot to save money. It might have been another thing that caused it, so I cannot point fingers with any accuracy but my gut was fine the day before and after. I was impressed with the meal arriving quickly, on reflection, perhaps too quickly, but when I had finished the meal, my tidied up plate remained on the table for 8-10 minutes despite staff to-ing and fro-ing past of my table. And another 5 minutes later, after asking, I saw the ice cream. I cannot understand why so many establishments seem unable to deliver desserts to the table promptly after the main's plate has been collected (or not in this case). I visited the Chippy on the Tuesday evening and began the edit on Thursday and re-did my videos ending at home from the one I had prepared before I left to go home.

Thank you for your great comments, Paul! I too am worried about seed oils and we shall never know how many times a deep fried pan full of oil has gone above the Smoke/Flash point since if that is exceeded a lot, the oils begin to denature, sometimes into some nasty ingredients. I want to do a video about Smoke Points at some time in the future but it requires quite a bit of research to pull together a educated and relevant piece of work. I may be a 70 year old bag lady but I can sometimes run rings around some folk 30 years younger than me (and sometimes of course, very much not hahaha). I do my own Ai music on suno.ai and put a link on one of my replies a couple of months ago but it is 5am here in the UK and tiredness is beginning to get me and I am having terrible problems getting a video I need to get out on Sunday rendered.

@NikkisNosh That would be a great idea Nikki as every RUclips channel has a different audience. It's really about going back to the way we used to do things and doesn't food taste so much better cooked in natural oils? I cook BIR (British Indian restaurant) curries and use ghee that I make myself. That's amazing about the music. I'm 68 and worked in the electronics industry most of my working life so pretty tech savvy but you're on another level. It's difficult to believe that's AI. You should do a video on how you do it. It's incredible how realistic it is, and music being one of my main passions, I've got a pretty keen ear for things but I'd never have guessed that was done by AI. Very impressed)

Am I right in saying that Ghee is effectively Clarified Butter and if you buy it, you can get Indian or Australian ghee and the formulations are somehow different? I watched an excellent video, I think by the Fallow Chefs and they showed to how to make it and all I think, all you needed was a muslin cloth or two to strain off the milk solids in the butter which are the bits that burn at a very low temp in the frying pan - the bits we always get when we fry steak in butter? I looked in my local Booker's Cash & Carry Warehouse and it was only available in massive big tins, so I ordered some muslin before Christmas. I felt tempted to have a go at making the clarified butter myself because I think the video said you could pour it into jars and leave it at ambient temperatures but they didn't say for how long. If you could 'clarify' my interpretation of the ghee process, I would be grateful. It might not have been a Fallow YT video though the more I think if it and so any tips on how you make it would be very interesting please, Paul.

@NikkisNosh Hi Nikki It's actually really easy to make ghee. You don't need to filter it except use a tea strainer. As you said, the reason butter has a low smoke point is because of the milk solids. Ghee has a very high smoke point, it lasts almost indefinitely even out of the fridge but I keep mine refrigerated and leave it for a while to reach room temperature (if I remember). I use an old 1 kg tin from ghee that I bought previously but you can keep it in jars obviously. I've seen the ghee they sell in bookers. I think mine only sells 2kg ones now. Making it yourself is definitely cheaper. You don't need expensive butter either. Just unsalted. Just melt the butter in a saucepan and bring it to a simmer and leave it. Throughout the process there'll be a foam on the top which will eventually sink to the bottom. This is the time when it's ready. I leave mine a bit longer to go slightly darker but be careful not to burn it. Then you can decant it into a container through a tea strainer to stop the bits from the bottom going into it. I've never heard of Australian ghee to be honest though ghee isn't strictly clarified butter but you can use the 2 interchangeably. With clarified butter the process is finished when the water has boiled off and the milk solids sink to the bottom but with ghee, you leave it until it goes darker. Then it gives off a slightly nutty smell and flavour. It really is that easy. If I'm making a Chinese or fried rice, I use unprocessed coconut oil which I get in Lidl and extra virgin olive oil for most other things. I no longer deep fry as the only practical and cheap solution are seed oils which I won't use. I used to make onion bhajis which were delicious but I still do sweet and sour pork but do that in coconut oil. I figure that if I bought it in a restaurant or takeaway, I can afford to use a whole 2 quid jar of coconut oil! I guess I could do it in lard as that's cheaper. It should go without saying we use lard and beef dripping as well as duck fat though we haven't used that for a while. I'll edit in a RUclips video I used for how to do ghee but I found mine took a bit longer. Hope this helps Nikki but the most important thing here is to ditch the seed oils. There's plenty of videos on you tube on how they make it and doctors who tell you what it does to you. Dr Chris Knobbe did a good one. He's one who's done the most research into it. Hope this helps and hope you're feeling better Nikki. Edit: I used the 'homemade ghee from butter in under 20 minutes" from Urvashi on the Twosleevers channel.

Many thanks for all the info on ghee, Paul and I shall follow Urvashi's method to make some. 20 minutes sounds an easy deal for me now I have found the interesting Twosleevers YT channel. If I don't fancy the nuttiness, I assume I can finish the process earlier? Aa regards coconut oil, I fear you have found another one of aversions centred upon some bad emotional experiences in primary school that preclude me from entertaining that nut (or is it a fruit?). The only part of a coconut I will use is in my indoor gardening substrate mixes and new vermicast worm-bins - coco-coir is wonderful stuff. I have too many childhood experiences that still deserve to remain forgotten I fear.

No iced tea here in the UK ever, Donna. Many people DO like ketchup on their chips and even their fish and 30 years ago, I might have put ketchup on my chips, but I don't now. So it didn't notice that there was no ketchup on any of the tables - only malt vinegar, salt and pepper. Back to the tea, I drink my tea black after weaning myself off milk and sugar in coffee and tea in the 80s, and people sometimes DO look at me strangely, or rather more strangely than usual lol, when I don't add milk. I reckon 95% of Brits drink tea with milk and possibly sugar but milk or not, they like the colour of the end product to look deep brown rather than a light beige colour. We call it Builders' Tea and you will have seen me show the very much larger amount of tea in a Yorkshire tea bag than say, PG Tips, so you really CAN get 4 cups from one bag if you are offered more hot water.

@ I drink my tea unsweetened and iced. I think you need to try a glass of iced tea in the summer as it is so refreshing. Not sure I would ever like milk in tea 🫖 when drinking hot. Milk is used for Fruit Loops cereal. I wondered about the lack of ketchup bottles on the tables. I have noticed lately that you have to request ketchup and other condiments. I think they may be afraid of what someone might add if left on the tables. Not too long ago video captured people getting into ice cream in the stores and licking the tops of it. 🤢

@@DLBass-op2ib When I ran my B&B, I DID give people a small glass vessel with tomato ketchup, brown sauce, mustard, vinegar, sugar etc. choosing sachets since the squeezable bottles looked awful after a few days. The fear of people double dipping with knives or spoons was so bad for my OCD, I bought little small jars of jams, marmalade and occasionally when I could get it special brown sauce. It worked well since I didn't have ro throw away larger jars AND people liked the little jars so much, I would sell them to the guests to take home as presents.

@ very good idea.

Glad you enjoyed it, Tim. You know, that 1969 song written by Mike D'Abo and recorded by Rod and re-released in 1972 when I was an impressionable 18 year old and it remains one of my top 10 singles of all time. I didn't know that originally it was sung by Chris Farlowe of the Love Affair in 1967. Mike D'Abo played the piano in both renditions. Here is Chris's version ruclips.net/video/4KfZ5xGnNZU/видео.html

It was all a mystery, Philip but before I left, I DID go outside and do a summary and a NN Rating but after seeing the edit, I had to change my mind, so I did the summary 2 days later from home.

My hope is to do the actual cooking video very very soon !

It did and it was, Lynne. great Yorkshire Portions !

Thank you so much, Trevor, as always!! You would not believe that for the past 15 years I have had rushing social anxiety and doing the channel is one way, probably the only way of getting me out of the house and interacting with others. I didn't used to be shy and terrified of people - I once did a lot of public speaking from 1988-98 and would often be asked to turn up to a small business breakfast or lunch and give talks about how to run a small business successfully and do it totally without notes. I was fearless in those days !

@ Brilliant, love it Nikki

I honestly would buy that gravy by the litre if they were selling it for a fair price.

So true, Paul. There was nothing ultra-processed in that meal except perhaps for the bun, and it was a wholesome main meal for anyone. Actually, I didn't need anything else the day I bought the Butties Brisket. I had the second portion for my evening meal the next day, so effectively, I ate for 2 days for £7.50 if one forgets the pigs in blankets (£1.50 for 3) and nice though they were, they were not necessary to be honest and 'culinarily incongruous' with the beef. They would have been fab with chicken or pork though.

It's the thin edge of the wedge I think, Matthew. Can we have a break from the puns for a bit please, my brain is wearing me out having to keep thinking up witty retorts to your well crafted quips.

@@NikkisNosh Ok sorry if it's been annoying, i am struggling in life, and comedy numbs the pain for me,

@@matthewetheridge4535 Noo, not annoying at all Matthew. I understand the value of comedy when living with depression and/or anxiety. You keep carrying on with your great witticisms if it helps and I shall try to give a few good retorts.

@@NikkisNosh Thanks for your understanding.

Keep up your good work, Matthew x

I have quite a few worm bins because my other interest is making my own substrates for my house plants and vermicast is black gold. So my worms looks very much like that brisket hahaha. They are very healthy too with all the vegetable trimmings they get.

My thoughts are with you, Donna xxx. There is a smokehouse place opening in York sometime in the spring but it is part of a chain, so who knows if it is any good. They have been making a big thing about them sending their chefs over to the USA for training.

​@@NikkisNoshthat's interesting. Those places are almost non existent in the UK. I bought a pellet grill a couple of years ago and the meat is so good. Pulled pork, spare ribs, brisket is so tender. I watch a lot of the American smoker channels and they certainly know how to cook meat!

@ once it is open you will need to review it. Not all places in Texas cook good barbecue but when it is good it is so delicious. I barbecue pork ribs. Beef brisket is too expensive right now. They took 23 tubes of blood from me today. I thought they might take 5. When the woman handed me the printout of 23 blood test I could have fainted. If my liver functions are better there may be a clinical trial for me. Donna

Thank you for those BBQ tips, Donna - of course Texas was BBQing well before the Aussies. 23 tubes is an armful and a half. I am so pleased your liver function tests are more positive. My fingers are crossed for you getting on the clinical trial and getting this C beat.

When I was younger as part of my management training, for 9 months, I had to run a sales area that covered the West Midlands selling portable buildings in the early 80s so I got to know the area quite well. And when I started my own security cabinets business (big market in the 90s), all the best lock manufacturers, all now long gone I understand, were in the Willenhall area so I went to their factories to discuss the special locks I needed for my products.

Nikki does that doesn't she? Makes us hungry. We don't have anything like that here in South Africa either.

That gravy was delicious. I did ask for the second ladle of it though but the lady very kindly gave me that massive second scoop.

Well, I shall keep looking for more of these places on my travels for you Philip.

Don't you have any street food vendors selling free range ostrich and some of those horned oryx type beasts? I did a video on ostrich steaks and spoke to the guy behind the company importing them into the UK and he said many of these animals are reared to exceptionally high welfare standards.