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Hi James, to be honest, I‘m not sure about it. I use it maybe once or twice a month. I know of people that use it daily though, so I guess it depends. I only use it for things that would otherwise need a bain marie, Zabaglione, Hollandaise and stuff like Herb Oils, Chilli Oil etc. Thanks for watching!

@@ChrisNilsonGorgottYeah its mainly things like the herb oils and actually egg nog. I have a fondness for these sorts of things but they can be a terrible mess to make. Is you're bain marie too hot? Are you going to scramble the eggs? WHERE IS THAT THERMOMETER!!?? in the misc kitchen drawer LOL I am also fond of your fusion of Japanese and western flavors. The author of my Star Trek cookbook also has a fondness of these specific fusions, and they do certainly taste otherworldly. Its a refreshing change to sort of run of the mill cooking shows we get on RUclips.

Thanks buddy, I appreciate your support 🙏

Thanks Micke, yes, I remember, sweet things are not your thing, don’t worry, at least the next three episodes will be salty 😊 Thank you as always for your support!

@@ChrisNilsonGorgott lately I have often fried whole fishes like sea bream. I miss these from Japan, especially for breakfast with tamagoyaki. I cut slices in the skin, turn them in flour, salt and Kashmiri chili powder and fry until skin gets really crispy. Here in Romania we get sea bream cultivated in Greece. A friend used to do these night trips to Greece to buy fish when he was in the biz. An alternative is dorada. I eat the fish with chopsticks and lemon as is. Any fish dishes in the planning for the itameshi place?

Had a lot of fish done like that in Thailand, love it 🥰 Will do something soon. At Cucina Itameshi we do a Miso Black Cod with Nduja sauce, that sauce I made with the grilled mackerel lately. We also have Hamachi Crudo but as the name gives away it’s served raw 😉

Thanks 🙏 It’s funny, for some reason this episode is the most watched of all my 300+ recipes, and it was on of my earlier ones. Happy to greet you to the channel, and there are lots more recipes to find 😉

Thanks, happy you found it easy!

Makes me so happy to hear this Christina, vielen Dank!

It‘s „Aromat“ from Knorr, basically Swiss MSG 😊

@@ChrisNilsonGorgott Thank you, that's hilarious. I feel compelled to add a bit of nutmeg but will look to get this in there too :-).

Thank you for the kind words Christina, I really appreciate it! Welcome to the channel!

Happy to help 😊 Glad you enjoy the episodes 🙏

Hi Micke, cool, did not know that about you 👍 I‘m not much of a „hard liquor“ drinker anymore, but I do enjoy a good cocktail every once in awhile, either Paloma or Amaretto/Whiskey/Rum Sour.

@@ChrisNilsonGorgott No, me neither, almost never drink hard liquor, bought a 10 cl vodka bottle for xmas, 3 schnapps with the hering, lol. The last same bottle of hard liquor was last xmas. It is only wine and beer and some sake and port wine for cooking in my house. For bartending I did one month of training course, full time, with a total pro as teacher. To get the diploma one needed to know about 100 cocktails by heart and in detail, cls. Then worked for some 6 months in Fuengirola in Spain at a few bars. The quality of the cocktails were top, but the quality was not always appreciated by the customers. They just wanted to get very drunk quickly. I abandoned the whole thing because of chaos and violent tourists just wanting to fight. Several times we had to do first help and call ambulances. It was ugly and not a bartenders job. I also lived 60 kms from there, hard commuting on a motorbike late at night. I went back to welding and building. But I learned a lot about cocktails :-) and I do not regret it.

Sounds like crazy times. Yes, hearing is the only time I will drink a schnapps. Never really enjoyed the taste of aquavite 😉

Only tip would be to source it from a trusted shop. Otherwise, smell and texture. Should be firm and more or less odourless 👍

Thanks 🙏 No, it‘s three layers of pasta, I just cut them out since it would be too monotonous 👍

So much 🤡

Thanks Taylor, I appreciate your support, will for sure continue, I love cooking and eating 😊

Thank you for the kind words, I really appreciate your support!

Hi Micke, it’s always a pleasure to read your comments. Marmite is underrated, I love it on a piece of toast with salted butter 😋 Love Kimchi, I always have a jar on the go in the fridge, goes well with so many things, like chilli crunch 😃 Happy evening!

Not sure what you mean Richard, but thanks for watching!

@@ChrisNilsonGorgott it should have more subscribers - people need to wake up ;)

Thanks, really appreciate you saying that, glad for your support 🙏

@@ChrisNilsonGorgott thanks for all the work!!

It’s really a pleasure!

Yep, I smell a winner already 😊

Thanks Gurra, glad to hear you enjoyed it! One of those dishes that gets better day by day and if you want it looking a bit fancier, you can just cut the aubergine, tomatoes and celery smaller and neater 👍

@@ChrisNilsonGorgott Thx for the tip but I also like the chunkier pieces! I like how it looks and I imagine you can more clearly taste what you get in every bite which is cool. Also I imagine everything comes together nicely anyway after a day in the fridge. Very nice!

Thanks Gurra, yes, I‘m fully with you!

Tweezers are for star-chefs, I’m just a simple hobby cook 😉 Thanks for watching, glad you enjoyed it!

@@ChrisNilsonGorgott You got it wrong, Im not expecting you looking like a star-chef, you need the tweezers in order to save your fingers from being burned, so you can do more videos...

Thanks, I appreciate your concern 🤩

Thanks, much appreciated 🙏

Thanks Micke! Anchovies sounds like a god idea as well 👍 Yes, heard that about grapes/raisins/sultanas and dogs before. You have sharp eyes, no, it’s not new, don’t wear it a lot because it’s not water proof and has a leather band so need to be a bit careful when wearing it 😊

@@ChrisNilsonGorgott yeah, with salty anchovies it becomes 100% Italian, not itameshi. In Japan I have had pizza Napolitana with one small, tiny anchovy in the middle :-)) But they tried their best and some imported stuff is expensive. But we came back many times, it was just around the corner to where we lived for years. I asked them to put some more anchovy on my pizza and they did, with no extra cost. Otherwise the pizza was excellent, but pricey and small. No watches are waterproof after a few years, not even divers. I am very careful not to even cook wearing my watches, steam is bad. I asked because you live in Switzerland. I am vivid collector of vintage Seiko divers and other divers plus watches from Glashutte in Germany. I have too many and much more and will start to sell off. If you are interested, beep me.

Thanks Micke, but at the moment I don’t have the necessary pocket change 😊

Glad you like it Eliot, hope you enjoy it!

Thanks Marko! Glad you found the channel 🙏

Oh, and your thumbnail is awesome. Maybe an answer to my first question.

The algorithm works in mysterious ways 😉 Glad you found my channel and enjoyed the episode though 🙏

Thanks ☺️

Happy new year Gurra, happy to hear that you like the episode! Wish you all the best for 2025!

Thank you and likewise, hope you celebrated nicely!

Thanks for your support 🙏

Awesome to hear! Glad you enjoyed it and thanks for watching!

Thanks, let me know what you think! Happy to hear that you are enjoying the episodes 🙏

Hi Matt, it was about 600g of liver in total, I would say that‘s enough for 3 persons if you serve it with a starch. Thanks for watching!

Prego Micke 😊 I think you will enjoy it! I hope you had a nice and relaxing Christmas, god fortsättning och ett gott slut önskar jag dig!

@@ChrisNilsonGorgott Thank you! Yes, xmas is relaxed. My oven does not work so no Swedish xmas ham. But I made rabo de toro - oxtail Spanish style and my neighbour surprised me by bringing sarmale - Romanian cabbage rolls and slices of a pig roast, made a cream sauce tonight with black trumpet mushrooms. Have also made Japanese egg salad sandwiches which I love, have pickled hering too. One does not starve, lol. All the best to you too and to your family.

Sounds nice Micke, glad to hear that you are not starving 😃

Thank you Michael 🙏 It’s a pleasure making it 👍 Thank you for tuning it!

Thanks James, happy to hear that!

@@ChrisNilsonGorgott Another great tip with prawns of any kind is: Save the shells and freeze them. When you have a freezer bag or 2, make stock for something like this or a risotto or even maybe a seafood ramen.

Yep, that is for sure a good tip, thanks for sharing it James 👍

Merci! Happy you enjoyed it!

Happy birthday, and thanks for watching! It's always nice to hear from viewers, especially while at work 😃 Hope you get to try it soon.

Thank you Micke, glad to hear that you can now fill up on Kewpie, it‘s essential for so many good things in life 😜 Have a great evening!

Thank you Alex, it tastes even better 😊

Yes 💥

Really happy to hear, thank you for taking the time to leave me the feedback!

Tack Gurra! Yes, it’s nice to mix it up a bit and use fish, and the best fish is in Sweden 🤩

Tack Peter, jo visst har vi senap, men jag tycker inte om senap pà korv med mos, älskar senap till annat 😊

I think so too 😂 But in all seriousness, thank you for joining my channel and I’m really happy you enjoyed the content!

Thanks Micke! I love those kinds of fish soups, such depth of flavour ❤️ Eel is also a personal favourite, but not easy to find any longer. When I was a kid on a small island outside of Gothenburg there use to be an eel fisherman on the island, but those days are long gone 😔 Have a great evening!

@@ChrisNilsonGorgott I know eel is getting scarce in Sweden and Europe. In Japan though both unagi and anago are being farmed and cultivated. Most of them are caught when very young and then breed. 98% of them would be eaten by other fish or die before this. There are also some successful cultivations done not needing the long travel across the seas. There is hope for the eels, at least in Japan. I love grilled eel with sauce on rice. 50 years ago I worked at a the Swedish Post terminal south of Stockholm. Some company sent out tens of thousands of smoked eels to their customers at xmas. The problem was that the packaging did not work, it broke... We had to sweep the floors for eels that fell off the band. It was a mess. But we could bring home less damaged packages. Me and my friends ate smoked eel for weeks!

That’s a great anecdote Micke, thanks for sharing! BTW, I share your love for Unadon!

@@ChrisNilsonGorgott Also a company, Forsea Foods, has made cell cultivated eel meat which according to Japanese chefs is delicious. They say it is easily scaleable. I hope it will be approved for sales in Romania and Europe. I think it is the future for many fine foods.

Really interesting company! Thanks for telling me about them. Will be interesting to see what they come up with next after Unagi.

Thanks 🙏 I hope you will like it, let me know!

Your supposed to spark a lot of things, but try it without, I promise you, you won’t miss the spanking 😉

Thanks Micke, happy that you appreciated it! Have to try the cutting around the edge next time as well and will save some dashi for that 👍 I wish you a great evening as well!

@@ChrisNilsonGorgott it adds a little to the overall experience I think. My sushi friend in Fukuoka always do this, as his father did it over the years. All t best, bro.

Will definitely give it a try next time Micke 👍

It’s a standard kitchen/flower sieve, had to look up micron, but it’s 1000 microns 😊

Thanks Gurra, I can imagine that it tasted good, Panna Cotta can really take a bit of sourness 👍

Happy you liked the recipe Gurra, if you give it a try please do let me know what you thought of it. Thank you as always for watching!