to the people wondering: The leaves and flower petals are both from the same plant which is called Tropaeolum majus (in Danish we just call it Tallerkensmækker). It has a fresh taste with a peppery and almost horse-radishy aftertaste. At least in my opinion. My grandmother keeps it in her garden and I always nibble on them :)
@@simontja That's what your mom said when I told her your son has nothing better to do than insult a 5 year old he doesn't even know in RUclips comments ;)
Looks like a piece of art. Nice to look at, to ponder about why this and that and to start an animated discussion over, while eating something that not only looks tasty, but also smells good and makes you want to dig in.
That was beautiful .... the preparation has a Zen feeling to it (but a lot of your videos give me that feeling; take it as a compliment). Would really love to taste it.
All those commenting on the use of uncooked scallops, its not like as if a whole culture has been eating raw seafood for centuries and as a result now raw scallops are commonly eaten the world over
Doesn't look like my thing but Id definitely try it before I passed judgement. As for people saying that there's no flavour - I imagine that the nasturtium puree is quite peppery, plums are sweet and the scallops are mildly salty (having been brined which will probably make it more palatable than raw). And the palm seeds and petals will give texture, looks like quite a clever dish. Please upload more Mr Chefsteps.
This looks absolutely gorgeous. It would certainly be an undertaking to replicate it where I am, but if I am ever possessed with the urge to try something challenging and have the ingredients I would definitely try it out at least once.
+Jesper Bergendorff You just made my day Jasper! Hans here, I write all the music for ChefSteps, to hear that you jammed on this blows my mind. Thank you!
+Jesper Bergendorff Also, This track was actually written with a baritone fender Jaguar guitar, I used Midi Guitar 2, a polyphonic audio to midi plugin that works really well for this type of application: jamorigin.com/products/midi-guitar/
I'm waiting for you to present something I would eat... I'm kind of a fussy eater but I wouldn't be able to stop myself diving into every dish on this channel.
Nasturtiums grow wild, like weeds, in many gardens and open spaces. I'm sure there are plenty of them in Jamaica because the climate would support them. They're not fussy, require no care and can survive and proliferate almost anywhere. The leaves can get HUGE and the flowers range in colors from pale yellow to vivid orange & red. They are beautiful in salads. They're climbers and like to trellis fences and travel up houses. Take a look around you...I'm sure you'll see plenty of them. For FREE!
Great! Glad to help. Plant them once and you'll have them in your garden forever. Their seed pods fall into the earth and continually reproduce. However, you will have to pull them up and clear them out at least once a year because although they're lovely, they do attract black aphids. But, that's just the way of Mother Nature. They're easy to pull up and will bounce right back, brighten your garden and your culinary creations. Enjoy these most beautiful of edible flowers.
I love the comments. Lime juice. Pickled Onion. Nasturtium puree. Salt. Scallop. "I don't see the flavour. Looks pretty." It contains a list of heavy weight flavours. I can't see how you could describe those flavours as subtle or bland.
I know it looks so gorgeus but i wonder what its taste like.. Everything is so ramdom ingridients being put together in one plate.. Like scallop with onion and plum? Is it a tasty combination?
@@thomashawaii when you are paying for a dish like that you are not paying the amount of food, you are paying the hours of work, i dont know why people dont get it. If you have a chef 2 hours doing only one thing, the price of whatever he is making skyrockets, because we usually work in 3 to 7 dishes at the same time depending on he place.
Sous vide scallops? I bet they've tried that.. Could be interesting. Also, cryo-frying steak before cooking it sous vide, then repeating step one to give the external sear a deeper flavour, and adding a honey/bbq glaze during the interim process O.O I shouldn't be watching food videos late at night; it makes me way too hungry.
It's not a restaurant. They do modernist cuisine lessons and I think most of them are free. Google 'ChefSteps' and you should find their site. It's great stuff.
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
to the people wondering:
The leaves and flower petals are both from the same plant which is called Tropaeolum majus (in Danish we just call it Tallerkensmækker).
It has a fresh taste with a peppery and almost horse-radishy aftertaste. At least in my opinion. My grandmother keeps it in her garden and I always nibble on them :)
The common name in English is "Nasturium"
@@bird2793That's interesting, because it's not related to the real nasturium.
My 5 year old said that doesn't look like soup, it looks like a garden. And that he wants to "go to your restaurant" :)
hahahha stupid 5 year old dont realise they arent a restaurant lol what an idiot!!!
@@simontja That's what your mom said when I told her your son has nothing better to do than insult a 5 year old he doesn't even know in RUclips comments ;)
@@simontja omg that kid must be such an airhead
@@벽돌아님 whoosh
That so looks like a pond with fish, lilies, and flowers
I watch this over and over. I love everything about this dish.
Looks like a piece of art. Nice to look at, to ponder about why this and that and to start an animated discussion over, while eating something that not only looks tasty, but also smells good and makes you want to dig in.
Does that come with ranch and croutons?
💀💀💀
Beautiful presentation!
The way you guys cook is mesmerizing. I'm addicted to watching every one of your videos.
That was beautiful .... the preparation has a Zen feeling to it (but a lot of your videos give me that feeling; take it as a compliment). Would really love to taste it.
All those commenting on the use of uncooked scallops, its not like as if a whole culture has been eating raw seafood for centuries and as a result now raw scallops are commonly eaten the world over
Huy Ly *cough* sushi
Huy Ly sushi ceviche crudo tartare
Doesn't look like my thing but Id definitely try it before I passed judgement. As for people saying that there's no flavour - I imagine that the nasturtium puree is quite peppery, plums are sweet and the scallops are mildly salty (having been brined which will probably make it more palatable than raw). And the palm seeds and petals will give texture, looks like quite a clever dish. Please upload more Mr Chefsteps.
This looks absolutely gorgeous. It would certainly be an undertaking to replicate it where I am, but if I am ever possessed with the urge to try something challenging and have the ingredients I would definitely try it out at least once.
Yet another use for the nasturtiums in my garden! Beautiful. Thanks!
If you guys had a restaurant, you could win AT LEAST 2 Michelin stars. Anything you guys do is straight awesomeness. Am a big fan. Keep 'em coming.
I don't think you know how difficult it is to win 2 stats
This music is actually a really cool track to jam to on guitar. It's in C Major if anyone's interested :)
+Jesper Bergendorff You just made my day Jasper! Hans here, I write all the music for ChefSteps, to hear that you jammed on this blows my mind. Thank you!
+Jesper Bergendorff Also, This track was actually written with a baritone fender Jaguar guitar, I used Midi Guitar 2, a polyphonic audio to midi plugin that works really well for this type of application: jamorigin.com/products/midi-guitar/
+ChefSteps Haha cool, really chill music man :) I could totally record my jamming to it and send it to you if you want :D
DO IT! Hans@chefsteps.com
Wow, you write all your your own music as well.. You're a magician, if that was possible - which it isn't, so what could you be...
OMFG!!! THIS GOES STRAIGHT ON MY MENU!!! AWESOME DISH!!!! THANK YOU GUYS!!!!!
PROTIP : if you are desperately hungry, don't let perfectionist chef do the work.
Excellent work!
I’ve wondered ever since this video’s release. What is the texture of palm seed like
Vegan gummy bears
This looks absolutely amazing.
What does it taste like? I can't even imagine!
I'm waiting for you to present something I would eat...
I'm kind of a fussy eater but I wouldn't be able to stop myself diving into every dish on this channel.
I don't know how that would taste but that was beautiful.
Stunning and completely beautiful... video every week please!
What's the name of those green leaves please?
+Andre Sewell Those are nasturtium leaves!
+ChefSteps thank you kindly. I've my doubts that I'll find that anywhere in Jamaica, but I'll look
Nasturtiums grow wild, like weeds, in many gardens and open spaces. I'm sure there are plenty of them in Jamaica because the climate would support them. They're not fussy, require no care and can survive and proliferate almost anywhere. The leaves can get HUGE and the flowers range in colors from pale yellow to vivid orange & red. They are beautiful in salads. They're climbers and like to trellis fences and travel up houses. Take a look around you...I'm sure you'll see plenty of them. For FREE!
S. Russell thank you. I imported a bunch of the seeds ☺
Great! Glad to help. Plant them once and you'll have them in your garden forever. Their seed pods fall into the earth and continually reproduce. However, you will have to pull them up and clear them out at least once a year because although they're lovely, they do attract black aphids. But, that's just the way of Mother Nature. They're easy to pull up and will bounce right back, brighten your garden and your culinary creations. Enjoy these most beautiful of edible flowers.
2:25 can someone tell me what is the green stuff? I appreciate.
Lily pads
@@dondeka2086 No, those are nasturtium leaves
I love the comments.
Lime juice.
Pickled Onion.
Nasturtium puree.
Salt.
Scallop.
"I don't see the flavour. Looks pretty." It contains a list of heavy weight flavours. I can't see how you could describe those flavours as subtle or bland.
I can literally only get the items for the brine where I live currently.
A work of beauty
What flowers and leaves are you using?
Sergio Lahaye the leaves are Nasturtium
Whats the consistency of those palm seeds? Are they like really stiff thick gel? Cause thats what i think when i see them
Hans/Chef Steps Lovely tune background music - Did you strum an existing song on your guitar, or it's your own composition?
I have absolutely no reference to imagine how this would taste, makes me want to make it at least one time
gorgeous!
That's so awesome ^^
No clue what this was but looks good.
How long did you brine the scallops and onions?
I think 1-2 hours would be enough
watch the video again.... it said 30 mins stir every 5 mins.....
heyontv Nope. It says that about the scallops, not the onions. There is only a reference to look it up.
CologneCarter capria30 0:31
what song is this please?
Would this be the first ChefSteps video that has an ingredient that comes in a can?
;)
Argan oil!? I'd put it on my hair or body, not on my food! :D
+arkasza2007 my thoughts exactly, LOL. But still great. haha
Actually, argan oil was used for cooking before it was used for cosmetic reasons.
Amazing.
I know it looks so gorgeus but i wonder what its taste like.. Everything is so ramdom ingridients being put together in one plate.. Like scallop with onion and plum? Is it a tasty combination?
Hope you guys still doing something like this again and other method making something fine
im sure it doesnt taste so good but all in all i adore this style..so weird
Mia Wallace probably really peppery and salty since nasturtium leaves are peppery and they brined almost everything else
Thats a piece of $25 edible art right tgere
And still hungry after eating whole bowl of this.
@@thomashawaii when you are paying for a dish like that you are not paying the amount of food, you are paying the hours of work, i dont know why people dont get it.
If you have a chef 2 hours doing only one thing, the price of whatever he is making skyrockets, because we usually work in 3 to 7 dishes at the same time depending on he place.
Thai food "ลูกตาวเชื่อม (ลูกชิด)" this is sweet food
Is Atap Seed, sweet.
Japanese koi pond right after a spring rain shower.
So beautiful!!!
Very interesting. You inspired me with this video.
excelente
beautiful
you can eat argon oil? I have only used it in my hair and on my skin.
I mean... they're eating flowers and clovers and junk so
Chantelle Monique well argan is a fruit. if it is 100% pure without other chemicals for your hair you can eat it.
That's so cool. I would have never thought.
Sous vide scallops? I bet they've tried that.. Could be interesting.
Also, cryo-frying steak before cooking it sous vide, then repeating step one to give the external sear a deeper flavour, and adding a honey/bbq glaze during the interim process O.O
I shouldn't be watching food videos late at night; it makes me way too hungry.
Plzzz guys make the fried apple pie macdonalds style
check out the momofuku book. They have a recipe for the pastry and you can fill it with whatever you like.
Aaaaand back to Gordon Ramsay where ingredients are familiar, dishes are doable and "absolutely delicious"..
Gordon needs to take it easy on my wallet though...
Saffron on mayo? Seriously man? Gonna dip some toast with silver flakes on that shit? xD
Bigassboya lol.. Try something cheaper like most of the others. That was funny.
Beautiful.
Dear ChefSteps,
Please make more videos.
Sincerely,
Me
The soup is indeed Nasti
An edible aquarium?
Those are some big ol' scallops
I'm getting a strange feeling that this is one of those hippy food channels
It looks like a david kinch dish
So it's a ceviche-ish type of salad?
nah. ceviche is "cooked" in acid while the scallops in this dish are left raw and brined. also, the flavors aren't similar.
If I'm not wrong the brine does a similar effect to the aminoacids.
Pretty to look at, I don't see the flavour though.
Are you familiar with food? Don’t get me wrong I meant it more like... have you ever had food?
song plz?????
Damn it ChefSteps! Your channel is food porn in the best way possible! I want to work for you! (I can clean your mess up in the kitchen) LOL.
What? No centrifuge, no sous vide? Fake!
That would be very hot. Nasturtiums are fiery hot.
I don't think it's a soup.. it's a micro greens curry..really
oh be quiet
literally nothing like a curry
Niceee
which restaurant are you working for? it seems like a lab thing
It's not a restaurant. They do modernist cuisine lessons and I think most of them are free. Google 'ChefSteps' and you should find their site. It's great stuff.
looks fuckin NASTI. at least fry the scallops for a little bit
hahahaha but they pickled it
KettiexD They pickled fucking EVERYTHING.
first !!!
canned palm seeds..... and im done
how can anyone like this. I get high end clothes, food, everything. Its meant to be unique and exquisite. but this is just disgusting
Just because your daddy buys you shit with oil money doesn't mean you are sophisticated
tameemz90 Not a fruit and vegetable person?
What re you on about, troll? It is beautiful. What bit is there that is disgusting?
AminTheMystic People who don't like what you like aren't trolls.
FfejTball Maybe it was the uncooked scallops.
Needs bacon.
argan oil? O_O
It's a Moroccan plant oil for people who think olive oil isn't pretentious enough.
Lawrence Godsey
olive oil is often necessary
please agree
Lawrence Godsey It probably has a milder flavor than olive oil. It's good for your skin but I didn't know people ate it.
Lawrence Godsey
Olive oil isn't even remotely pretentious, though.
It's the most used low smoke point oil...
This is quite possibly the grossest looking thing I have ever seen
+Brandon Cleary how so?
it's obvious trough normal human eyes.
Just look at it...
Nasti or nasty?
My sentiments exactly.
Nasti for the nasturtium they use I'm guessing.
that does not look tasty at all lol