NEW SERIES | Chefs Without A Kitchen | Seattle Pink Salmon
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- Опубликовано: 27 сен 2024
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Let me know what you guys think of the new series. Hoping to get out with a lot more chefs to cook and talk. Almost like a podcast while cooking outdoors.
I think this has potential to be an awesome series 👍
Great video Taku! I can’t wait to see more like this. It is so great to see other chefs come together with you and just have a ‘jam’ session to riff and play off of each other for Ideas for a dish
💯
Dude you’re doing huge things for the culinary community with this. Thank you for coming here and not only featuring local chefs but a local ingredient that is so overlooked. Pink salmon gets a bad rep here in Washington but It’s just fine imo
Chefs Without A Kitchen is an amazing concept! I can't wait to see all the folks you run into and learn from on your adventures! Love to see cultural differences throughout the whole cooking process and impromptu techniques! Really loved hearing the bit about different grains used in a dish. This video was everything I was hoping it would be!
Dang I went to school with Jon and grew up friends with his older bro for a while. Cool to see he’s ended up finding success doing something he’s passionate about
I love how good of a fisher Jocelyn is lol, like what a perfect partner for Taku 😁
Absolutely loved this collaboration. Everyone was so upbeat and willing to share. Food looked delicious. Great job.
He jumped right in the boat there!
I feel sorry for the guy whocis tryingcto demonstrate his fillet style with Taku watching.
One Out .....needs another step two ✌
It was terrifying LOL
English must be hard for you!
@@ravenfan1606😂
Was thinking the same 😂
I am so impressed by this series Taku! I love the fact that you brought these chefs on to showcase their talent. This is what cooking is all about. You learn something new from others everyday. Absolutely amazing what you are doing.
If you ever find yourself on the east shoot me a message. 🤙 keep this going!!
Watching that guy cut in front of Taku😂🤦🏽♂️ is like me trying to show Tiger woods how to putt
Fun to watch you all geek-out being creative.
Excellent! Another great idea Taku.
omggg I love everything abt this !! watching y’all enjoy cooking and fishing, talking abt filipino culture, and the food looking so colorful and vibrant ahhh :)) truly love it makes me wanna go fishing more
I Love how you respect the catch and say thank you..l do the same when l spear a fish... Thank you to The fish and the big one 🙏
From Vancouver Island, I love eating pink salmon too. People don't even know how good it can be, I feel they just need some love / prep to be great. Catch, bleed, wrap in a bag so they don't sit in water, put that bag on ice until home. I never freeze, always use fresh and it stays firm. It begs to be made into flavorful dishes. I am jealous of that spread, looks amazing. We usually just marinate ours in soy, fish sauce, ponzu, ginger, shallots, garlic for an hr then bake on a sheet tray until just done. Serve over rice w/ sambal on the side (laoganma chili crisp would be great too). It also smokes great too (demarara sugar/coarse salt 4:1 sugar to salt ratio. Pack with dry brine for 36hrs in the fridge, then rinse, pat dry, add cracked black pepper, then dry under a fan for 6hrs to form a good pellicle, then smoke w/ alder chips).
@@MISTERJBX its a risk always when processing your own. If you have the ability to candle, probably a good plan, but nematodes are small and easilly missed. I ensure to cook to 145 F internal, which is recommended for prevention. I then vacuum pack it (foodsaver) and it goes into my deepfreeze to be enjoyed through the year. So it does get frozen in the process, just afterwards (minus a few samples).
As someone who grew up salmon fishing and lived straight across the water from the beach you were at and lived in the Philippines for 2 years in the region where sisig originates and fluent in Tagalog and love cooking... This episode was firing all the synapsis and reward centers of my brain!
O: what beach
Blue Corn grits, and sugar and oil fire starters! It's wonderful when we share knowledge and experience. Great collaborative cook Taku!
Colatura di alici di Cetara or short colatura di Cetara .. Italian Fish-sauce.... On another level !!
Taku your last video with Jordan was 🔥🔥🔥🔥
Fish sauce in marinara sauce sounds amazing
Love it, Jocelyn is definitely the winner today.
This concept is a great fresh touch for your content Taku ! Love it
I’m loving this video series! So great to see collaborations and different locations and cooking styles by other chefs too. Recently found your channel and I’ve been binge watching them!
taku not being at 1mil yet is crazy!
Man fishing pinks in Puget sound is a new to do list item for me
This is probably my favorite video you’ve posted.
Absolutely wonderful, collaboration can only be a great thing!
loved this outdoor collab. so looking forward to more videos and chefs doing their thing with U. i love to camp and always want new outdoor cooking ideas to try!
Taku is definitely a hip-hop head. "Shake em up shake em up shake em up shake em" is an old school Onyx quote.
Love it! I have Filipino heritage and I know how good the food is!! Great show! Love the infusion of cultures into epic deliciousness!! Keep'em coming!!
Fresh pink salmon is like the best trout you have ever had. That looked amazing! I caught a bunch of pinks right there.
Definitely one of my favorite videos so far
Honestly, this video made me realize how high of a level chef taku is. Man is just casually chatting and master chef cooking. Showing other full time chefs his knowlegde. I know Taku is high level, but this put it in perspective.. if that makes sense.
This is a great series idea, I hope we get many more episodes
Chefs Without A Kitchen. I absolutely love this. Thanks.
this one one of my fave videos of yours this year, easily.
Some fun cooking battles with the other chefs would be a neat idea to think about!
So lucky to be on the coast
This collaboration has some of the best vibes yet!!
Angels are singing
Another great video
ROCK ON
awesome collab! enjoyed it! Thank You, Taku and Jocelyn!
I'm glad to see fellow Filipino in your videos.
Great cooking on the beach. Pinks in the salt are decent. But, Dude, get fly rod and definitely a real net!
Joss's 2nd fish that jumped was so epic, i laughed from excitement when you guys did too. Epic salmon day, I enjoyed this video Taku!
There was a fishing tackle shop owned by Jerry and Maria Beppu, but sadly closed on Mar 2017. Jerry apparently advised the governor on the intricacies of fishing. Perhaps you can do an episode on their story.
dude! this was so epic! the new series is dope!!!!
Watching these videos always makes me wanna go out and slay em 🤟🏻
Awesome video! Collaborative vibes were through the roof! Food looked amazing 😊
Really enjoyed watching the boys be boys. We still love you jos lol
Dude, such a fun idea! I loved the food, talk, and vibes!
That was real cool definitely need to see more collaborations
Great Video! Wish we could taste thru the screen! It all looks so Good!
So much fun watching your video. Thank you for sharing your very creative work. From Galveston Texas
These two chefs solidified it for me when I saw they're both lefties!! I'm vested!
Italian here! Ever since I learned about umami I put soy and fish sauce in all sorts of things, including my Grandmother’s Bolognese. No one ever clocks it and I made sure my Mom told me how good it was before I told her I used it 😂
Best way to start a fire for charcoal is to use the paper bag that it came in no oil.
The other guy who demonstrate in filleting the fish, he doesn't know that Taku is a chief 😊.
Italians had a kind of fish sauce too called garum
That is the most tastiest dish video I ever watched from your videos. Great work
The Puget Sound is such a beautiful place, One of the true pleasures of Washington State. Such a great place around three tree point with Vashon Island in the back ground. A wonderful spot for a meal for sure.
amazing episode!! seems like alot of fun. really enjoyed this cant wait to watch the next one!!
Filipino here! Hell yea!
Just moved to Tacoma near the sound. Would love to hang and go salmon fishing 🤙🏼
Awesome awesome awesome!! 🎉
Just think of the long, long distance the salmon have to swim up human altered rivers just to reach their spawning beds where they came from and just instinctually know to return to. Each different generation for centuries. That's why they are fighters.
I’m first , I love you videos . I commented a few months back about cancer……. Well I beat it and I’m thankful for you and your videos for letting me experience the outdoors when I wasn’t able to. Much love my man.
Glad you beat cancer’s ass!
Congratulations on your success now it's time to start living❤❤❤
Heck yeah! Wish you continued health and happiness. I lost both my parents to cancer a couple months apart while I was in college. I honestly used to get a little angry when I heard of others having so much success while they were not. I’m thankful my state of mind has changed where I can genuinely feel extremely happy for you.
@@dirtyfiendswithneedles3111 I’m deeply sorry for your loss, I know a lot of people are not as fortunate . I wish you nothing but the best. Again I’m sorry for you loss
Daaaaaaaaaa-yum...this Pink season may be over, but now I've got goals for 2025! 😜🤘
Love this! More guest chefs! But they need to catch and/or forage with you first.
looks great!
Hey Taku, one of your best videos yet.
Loved it. Alost 700K in Sept 2023. . . . I'm still calling a MIl by year's end. Love you guys. . .
I'm so happy to see this I knew my bro would meet them!
Brilliant video Taku. Nice catch Jocelyn.
What a Magnificent looking Meal!
This was an excellent segment. Learned some different cooking techniques. Awesome that for you to lend your platform to others.
Love it amigo! I look forward to the new series brother, I think a miking up the other chefs would be dopeee
You guys came up with a new reality show. catch and cook seafood before the tide comes in. Well actually they can keep cooking while the tide crashes into them.
We use Colatura di alici instead of fish sause! Its the salted anchovies dripping, it's so good you have to try it :)
Another awesome video, Taku! I love your authenticity in every video!
3 chefs always more interesting. Love how they all explained the steps involved. Easy to follow along. Also their backround stories add so much flavor to the narrative. Taku and Jazmine so-o-o-o well produced. Mahalo.
Curtis (I cook almost every day. Constantly looking for new ideas.
My friend and co-worker Charles told me about you so i subscribed. Greetings from Jamaica.
Italians love anchovies. Fish sauce is not a strange concept.
My type of chef’s table 🤙🏼
🇵🇭 represent. Taku needs to link with some San Diego Chefs coming up
In the game
Loosen the drag you'll ratio will be alot better
Lol takku sounded like a broken record repeating everything big guy was saying just after the fifteen minute mark
Thanks Taku for the Hexclad hookup! Just bought mine using your link 😊
Fly-fishing for pinks is a blast! Got 16 in one day!
The netting at 4:45 in, was insane. Can you go smaller on the net in the future. Maybe a small home aquarium net😅. Great videos! Very entertaining.
This was so good! I really enjoyed it. I'm a fan.
that looked sooooo gooood
The Romans invented fermented fish sauce: Garum
Fish sauce in Mariana? Sounds good! My mom would make Spaghetti with Tuna.
5:21 oh to be a fish right now.
Joseline putting a dent on them pinks, great job guys love your videos 🎣👍
The Fat Boy in me loved the conversation while they were eating, bouncing ideas on improving the meal made me salivate ... Great episode.
Watching y'all fart around with the useless net gave me anxiety and palpitations!🤣🤣🤣
🌴 well that was fun , nice colab , the mango queen was being a fishing beast ! Good job ! 👍🏼
Amaaaaaaazing video! Vitamin R baby!!!
Thank for tip how to get eggs out from a roe’s easy and fast. I come out my kitchen to try it, and it works 👍
Desperate times calls for desperate measures
Hi from Anacortes, Love the video, will have to do some cooking outside. I use a thin flexible filet knife, it slides along the bones much better and a red hot iron skillet for my blacked fish. Have a freezer full of Coho, this was a lot of inspiration. Also I started keeping the roe, I brine it for about 4 minutes and put it in little 1/4 pint jars, everyone loves the salmon caviar.
Great job. Love the new series