Great video. Inspiring and easy to follow. FYI it's Wuh-ste- sher sauce. Worcester is a city (pronounced Wus-Ste) in the Shire of Worcestershire (Wuh-Ste-Sher)
I really want to make potato pave on Christmas Day as I want a nice crispy potato dish that I can make in advance with minimal work on the day. I've read a few recipes but didn't feel hugely confident about pulling the recipe off. Watched your video and now I feel like I can do it! May have a practice run beforehand just to make sure I'm familiar with the process. But thanks for posting this video, it's really helpful!
That's amazing to hear!! It's a great dish and follow these steps and it should workout great for you!! Good thing with the practice run is there's always more to eat later 😀🙌🏽
I did it's one of those words that gets pronounced in so many different ways I've found in kitchens, from wooster sauce, Worcestershire, wochise sauce. I think I've heard maybe 6 different versions lol so I like to have a little fun with it
@@parmavirk you've gotta use "a splash of worcesterCheshire" in one of your next video, with an obligatory 1 frame picture of the Cheshire cat somewhere in the corner.
@@parmavirk I don't know if you can use this, but I had some observations. Please don't take this as me judging you, I'm wishing you the best and I leave it up to you to tell if these are valid: - Cutting/montage: I didn't follow that you had to dip the "mandolined" potatoes into the cream. Here are the details with time stamps: 00:54 "Ok strain off the cream" - here it is unclear that we're talking about the herbs in cream. Possible fix in future cases: Show a few frames of you straining the cream through a sieve, pushing it down with a spoon to get those juices out (or something like that) 01:00 "Be careful, use the mandolin, and you're gonna slice right into that cream" - that's all glued together, which made me skip the "slicing into the cream" part, even after watching it a few times initially. So I got it just now :). Maybe a bigger pause or separating the phrase "slicing into the *strained*, herb infused cream to prevent the sliced potatoes from browning" into a separate sentence would allow the viewer to follow the train of steps more easily. An observation about sound / mic: 02:16 "Fold over the flaPs of the Parchment Paper" - the P's Pop like crazy, while I'm listening in headphones. Don't know how it is on speakers (or on a smartphone, which must be the most frequent usage case). But maybe there is something to soften this effect, like a screen in front of the mic, or any other kind of muffle. The rest is perfection! But it's those little details which could make or break how fast the success of a channel comes. I believe you have great things ahead of you. And sorry in advance if any of what I wrote bothers you, in such case, please feel free to disregard it! Thanks :)
@@Apollo440 Thanks for the detailed analysis. Learning a lot of new things as I go with editing especially the sound and budget constraints I have with the equipment I'm able to buy. Learning filming, editing from scratch has been a great learning experience for a kitchen chef lol Should check out some of the newer videos. I remember shooting this one quite sometime ago so I think I've made some adjustments since then ;) I never script my videos as I'm just not that kind of person so prefer more in the moment talking. Please check out the website it's got full recipes on there with video links so hopefully it should clear up any confusion. Thanks for your feedback though appreciate you 🙌🏽
@@parmavirk I could really see a professional chef's experience shining through in this video. The style is also more pro-like, with very concise instructions, which are not simply for the nice picture, but truly on point. While at the same time being easily digestible for the average "food content viewer". Kudos for that" You're saying you learned all those technical video creation stuff by yourself? I am in awe. I tell you, you're going places! And I'll be sure to check out your new videos, thanks for pointing out that this was recorded way back! Thank you for your replies. Have a nice evening!
Excellent video. One advice. My mother use one cutting board only for meet and another for everything else. I didn't paid attention for that before, but it does make sense. Moreover. Traditionally jews also use two separate kitchens.
I want to make this for dinner soon. Or tea...or breakfast. May I use milk with a bit of cheese instead of cream? The cost difference per meal is more affordable in my grocery budget.
Hi if you use milk and cheese it will all bind together and you won't get the same result. You can try a small tub of cream or a more full fat milk and try that. Let me know how it goes 🙌🏽
This video made me subscribe to your channel hands down. I love making out-of-the-box food for my friends and family every now and then, and this potato pave is the newest acquisition. Thank you!
I really would like to make this dish, it looks like it would be a great addition to a meal, but it is near impossible to find a Mandolin that will cut thin enough, having potatoe slices too thick is just not going to work with this dish.
I made these and put a dumbbell in the fridge overnight and in the morning I took it out of the fridge for a perfect result but my dumbbell was not speaking to me
Does anybody actually give themselves an honest critique? Personally, I'm never completely satisfied & always have improvements ready for the next round, even if they're just tweaks
On rare occasions i make something that turns out like a 9-10/10. I always end up thinking of how i can improve or vary it. Cant help it. Sometimes it even annoys myself - why cant i just enjoy stuff?!
💯……i am always trying to make it better, whatever it is, until i consider it perfect, and even after i find the perfection i will still listen to suggestions
Then there’s the time that you’re pretty content with how a dish came out and you try to replicate it, but to no avail. Some I’ve discovered is that some dishes will taste better the day after. All the spices will meld and mellow out and penetrate more fully. For others it may be the je ne sais quoi - if all else I did was the same then I chalk the difference in the cut of meat or age of the bird, cooking from fresh vs. previously frozen and so many other variables. Sometimes stuffed Cornish hens hit better than other times ;))
So I picked this up from Tower knives in Tokyo few years back. I'll have to track down the blacksmiths name. I know on their website they have a ton of names of all the master knife makers. 🙌🏽
You call that fancy? I'm making my wife triangle ham and cheese toasted sandwiches, tonight. I mean, it's new years eve and all. (Fantastic video. I am actually making toasties for NYE. It's just the two of us.)
Okay so I made this, i tried it, then hastily commented on that it’s too heavy. but I then squashed it, fridged it overnight then sautéed it (just like video,) and it was not as heavy and incredibly delicious!!! I’m sorry I commented before I completed the steps in the video. Will DEFINITELY make it again,
I was thoroughly enjoying your video, concepts and techniques, until you brought out the cheese foam machine/devise. With respect…i believe that the vast majority of your followers are not going to invest in kitchen tools that will likely be used once or twice before being discarded or forgotten. The rest of the video was great, and i will continue watching and learning more from you. Thanks.
The syphon is a good bit of kit that's used a lot for aerating cream, like you see being used in every Starbucks for the cream option on iced frapps etc. You can use it for a multitude of applications. Like most kitchen gadgets/tools the use comes down to each individual's need or dish. They are great in pastry for all kinds of dishes. You'd be surprised how many people have them at home. It's one kitchen gadget that actually is fun. So have some fun and explore new techniques and dishes with it. 🙌🏽
Pomme milles-feuille is made with duck fat, salt and pepper and nothing else added whereas (slang)= Patate Pavé or more commonly known as Potato Pavé (Potato Cobbler) is made with heavy whipping cream with optional added herbs. (Chef here)
Looks amazing but of course I’ll never actually make it because the two hours of work for five minutes of eating ratio will have to wait for my retirement
So with pomme Anna you usually cut the potatoes into rounds with a stamper and you cook the whole dish in clarified butter as opposed to the cream infusion with pave.
Parma, why do you think your foam collapsed? Was it just the conditions of video production (the heat from lighting, time, etc), or did it need gelatin, or what, do you think?
It was a super hot day if I remember correctly when I filmed that. Combined with video production conditions certainly didn't help it. But it was still quite tasty. Gelatin for sure would make it more stable or even the espuma stabilizers you can pick up. They are a range of those on the market.
Chef, it was inspiring(!) To watch you make these. Im going to make a potato dish later today that i hope looks related to what you made here. Please keep posting!
I understand but am in Canada and it's mostly Fahrenheit here. Here's a quick little formula that helps to convert.. minus 30 from the Fahrenheit temp and then divide by 2. That gives you the Centigrade fairly close to actual temp. Or you can use Google 🙌🏽
@@parmavirk it's really impressive how you do that! Regarding the recipe, it's the first time I see this way of preparing potatoes and I'm gonna try that for Christmas I guess. Thanks a lot!
🤕 that's happened to me a few times in service when I first started making them. You have to get the thickness right and the cream and starch act as a glue. Pressing overnight is also vital. That way they stay together. A few practice runs does the trick #nofear
WRONG .... absolutely 1,000% incorrect !!! 😶 It's --------> *_"WUUST - UH-SHEER"_* ..... and no abhorrent *_"sir, sire, shire"_* hic slang !!! (sheeesh) 😳 And there *YOU* have it, right from Mr. Lee and Mr. Perrin from England, G/Britain!
Parma you messed up at the end - NOBODY wants to see you stuff your face with the potato - you should have showed the potato being cut so we can see if it is in fact layered as it should be! Apart from that good video, keep it up and show more food than face :-)
@@parmavirk I actually had it recently for the first time and really liked it - I started looking at ways to make it and that’s why I was expecting to see the final product.
@@anotherguy9000 How was the one you had? Should be crispy on the outside soft and layered in the middle. The more you cook it the more you can dry it out.
I wish potato names followed an international standard.
I know. Like a lot of cooking names for other dishes.
It’s either pavé, or “millefeuille” fries/chips. But in plain flat out English, layered chips/fries (now British vs American English).
Meat cuts as well
Great video. Inspiring and easy to follow. FYI it's Wuh-ste- sher sauce. Worcester is a city (pronounced Wus-Ste) in the Shire of Worcestershire (Wuh-Ste-Sher)
Awesome thanks 🙌🏽
Correct!
Good to know that some have it right!
*_"WUUST - UH-SHEER"_*
Right from Mr. Lee and Mr. Perrin from England, G/Britain!
I really want to make potato pave on Christmas Day as I want a nice crispy potato dish that I can make in advance with minimal work on the day. I've read a few recipes but didn't feel hugely confident about pulling the recipe off. Watched your video and now I feel like I can do it! May have a practice run beforehand just to make sure I'm familiar with the process. But thanks for posting this video, it's really helpful!
That's amazing to hear!! It's a great dish and follow these steps and it should workout great for you!! Good thing with the practice run is there's always more to eat later 😀🙌🏽
Did you know it is in fact pronounced as worcestershire?
I did it's one of those words that gets pronounced in so many different ways I've found in kitchens, from wooster sauce, Worcestershire, wochise sauce. I think I've heard maybe 6 different versions lol so I like to have a little fun with it
I also like the classic "a little splash of Lee & Perrins"
@@parmavirk you've gotta use "a splash of worcesterCheshire" in one of your next video, with an obligatory 1 frame picture of the Cheshire cat somewhere in the corner.
Pronounce each consonant and vowel
#LoveYou
I thought it was real until this point. Clearly AI 😂
Great video
Thanks man 🙌🏽
Worcestershijjjjjere souce xd
🙌🏽
Such high quality content and only 500-600 subscribers.
Keep churning them videos out and you're on your way to the RUclips stars!
🙌🏽 thanks that's means a lot!! Working away will get there for sure!!
@@parmavirk I don't know if you can use this, but I had some observations. Please don't take this as me judging you, I'm wishing you the best and I leave it up to you to tell if these are valid:
- Cutting/montage: I didn't follow that you had to dip the "mandolined" potatoes into the cream. Here are the details with time stamps:
00:54 "Ok strain off the cream" - here it is unclear that we're talking about the herbs in cream. Possible fix in future cases: Show a few frames of you straining the cream through a sieve, pushing it down with a spoon to get those juices out (or something like that)
01:00 "Be careful, use the mandolin, and you're gonna slice right into that cream" - that's all glued together, which made me skip the "slicing into the cream" part, even after watching it a few times initially. So I got it just now :).
Maybe a bigger pause or separating the phrase "slicing into the *strained*, herb infused cream to prevent the sliced potatoes from browning" into a separate sentence would allow the viewer to follow the train of steps more easily.
An observation about sound / mic:
02:16 "Fold over the flaPs of the Parchment Paper" - the P's Pop like crazy, while I'm listening in headphones.
Don't know how it is on speakers (or on a smartphone, which must be the most frequent usage case). But maybe there is something to soften this effect, like a screen in front of the mic, or any other kind of muffle.
The rest is perfection! But it's those little details which could make or break how fast the success of a channel comes.
I believe you have great things ahead of you.
And sorry in advance if any of what I wrote bothers you, in such case, please feel free to disregard it!
Thanks :)
@@Apollo440 Thanks for the detailed analysis. Learning a lot of new things as I go with editing especially the sound and budget constraints I have with the equipment I'm able to buy. Learning filming, editing from scratch has been a great learning experience for a kitchen chef lol
Should check out some of the newer videos. I remember shooting this one quite sometime ago so I think I've made some adjustments since then ;)
I never script my videos as I'm just not that kind of person so prefer more in the moment talking. Please check out the website it's got full recipes on there with video links so hopefully it should clear up any confusion. Thanks for your feedback though appreciate you 🙌🏽
And a screen for the recording mic is on my black Friday shopping list. :)
@@parmavirk I could really see a professional chef's experience shining through in this video.
The style is also more pro-like, with very concise instructions, which are not simply for the nice picture, but truly on point.
While at the same time being easily digestible for the average "food content viewer". Kudos for that"
You're saying you learned all those technical video creation stuff by yourself? I am in awe.
I tell you, you're going places!
And I'll be sure to check out your new videos, thanks for pointing out that this was recorded way back!
Thank you for your replies. Have a nice evening!
Excellent video. One advice. My mother use one cutting board only for meet and another for everything else. I didn't paid attention for that before, but it does make sense. Moreover. Traditionally jews also use two separate kitchens.
Poor Jews , their god but be a bit ocd
I want to make this for dinner soon. Or tea...or breakfast.
May I use milk with a bit of cheese instead of cream? The cost difference per meal is more affordable in my grocery budget.
Hi if you use milk and cheese it will all bind together and you won't get the same result. You can try a small tub of cream or a more full fat milk and try that. Let me know how it goes 🙌🏽
In England it's pronounced wuster sauce.
I made this. Too heavy and rich for me. But, Looks impressive, real fine dining stuff.
Good on you for giving it a go!!
This video made me subscribe to your channel hands down. I love making out-of-the-box food for my friends and family every now and then, and this potato pave is the newest acquisition. Thank you!
🙌🏽amazing. It's a great thing to make.
I really would like to make this dish, it looks like it would be a great addition to a meal, but it is near impossible to find a Mandolin that will cut thin enough, having potatoe slices too thick is just not going to work with this dish.
Try searching for Japanese mandolin on amazon,.google etc and you should find it. You want the green one. Good luck 🙌🏽
Make bacon bits and put that in there, that would be great.
🤯 now that's a great idea
Bacon makes everything good!
Thank you! I made it yesterday for Christmas and took it out of the pan today!
Perfect!
That is amazing to hear!!!! 🙌🏽🙌🏽🙌🏽 So glad it worked out for you. Have a great Christmas
Don't say Worsester shire, even in fun, it confuses some of the Americans something chronic.😂
😂
Duck fat, not tallow. And since when is butter ever optional?
😂 so true
I made these and put a dumbbell in the fridge overnight and in the morning I took it out of the fridge for a perfect result but my dumbbell was not speaking to me
🏋🏽
Does anybody actually give themselves an honest critique? Personally, I'm never completely satisfied & always have improvements ready for the next round, even if they're just tweaks
Not sure about the rest but I certainly do.
On rare occasions i make something that turns out like a 9-10/10. I always end up thinking of how i can improve or vary it. Cant help it. Sometimes it even annoys myself - why cant i just enjoy stuff?!
💯……i am always trying to make it better, whatever it is, until i consider it perfect, and even after i find the perfection i will still listen to suggestions
we are all oddly the same. any pther thought is simply self-aggrandizing. most everyone who does such thimgs seeks improvement and tweaks accordingly.
Then there’s the time that you’re pretty content with how a dish came out and you try to replicate it, but to no avail. Some I’ve discovered is that some dishes will taste better the day after. All the spices will meld and mellow out and penetrate more fully. For others it may be the je ne sais quoi - if all else I did was the same then I chalk the difference in the cut of meat or age of the bird, cooking from fresh vs. previously frozen and so many other variables. Sometimes stuffed Cornish hens hit better than other times ;))
😅😅 imagine a working class parent making this .too busy struggling dude.
Best time to get a baby sitter 😅
Fahrenheit????? What is that in the scale that THE WHOLE WORLD USES?
Fahrenheit
Great job on the taters but the beef looked too much like cat food for my liking.
Some lucky cats that get to eat that 😸
Would have done this, but i just borrowed my sifon to a friend… ah well…
🤘🏽
Your Nakiri is GODLY 😍😍 I missed the whole brunoise bit twice because I was so enamored . Wow. Way to go :) (can I get a makers name ?)
So I picked this up from Tower knives in Tokyo few years back. I'll have to track down the blacksmiths name. I know on their website they have a ton of names of all the master knife makers. 🙌🏽
Glad I found you. You sound English but everything is in yank talk? Except you pronunciation of Worcestershire Sauce🤪😂🤣
I'm from London but been living in Canada for last 10 years. When in Rome lol
Im sure the War Chester shire is ment to make us comment... well played
/Brilliant ! A raw quail yolk would have finished the tartare
That is a perfect top indeed for the tartare 🙌🏽
¿Es esto comida?
You call that fancy? I'm making my wife triangle ham and cheese toasted sandwiches, tonight. I mean, it's new years eve and all. (Fantastic video. I am actually making toasties for NYE. It's just the two of us.)
Toasties rule🙌🏽🙌🏽
I get yelled at when I put the spoon I taste with back in the dish.
Oh no who tells at you??
So you have an English accent but then don’t pronounce Worcestershire properly. 🤷🏻♂️
I like to pronounce it a few different ways lol 🤷🏽
@@parmavirk 😂
Will this recipe go well well with beef tartare?
Yes I actually pair it with that in the video towards the end :)
War chester shire sauce ? And your english ? Wtf ?
😅
I actually made this, thank you for the great instructions! I am on a potato kick. Made fondant potatoes last week. Subscribed for more!
That's amazing was gonna do a fondant video too!
Say Wooster, we don't pronounce the Shire bit.
🙌🏽
Do not use your bare hands with a mandoline.
Noted
Are you eating uncooked ground beef???!!
Yes 8 months ago and I'm still alive
I just came here to say War Chester Shire Sauce.
😂
This looks amazing! I made fondant potatoes a while ago but this looks so much better!
Thank you!
🙌🏽 thanks so much. Do love a good potato fondant though!!!
Looks wonderful!
🙌🏽♥️
Wus-Ter-Shire Sauce…….. easy. 😂
🤣
Love the Costco parchment paper
Works a treat
Okay so I made this, i tried it, then hastily commented on that it’s too heavy. but I then squashed it, fridged it overnight then sautéed it (just like video,) and it was not as heavy and incredibly delicious!!!
I’m sorry I commented before I completed the steps in the video.
Will DEFINITELY make it again,
AMAZING! When it's pressed and cooked right it truly is a delight!! 🤌🏽
I was thoroughly enjoying your video, concepts and techniques, until you brought out the cheese foam machine/devise. With respect…i believe that the vast majority of your followers are not going to invest in kitchen tools that will likely be used once or twice before being discarded or forgotten. The rest of the video was great, and i will continue watching and learning more from you. Thanks.
The syphon is a good bit of kit that's used a lot for aerating cream, like you see being used in every Starbucks for the cream option on iced frapps etc. You can use it for a multitude of applications. Like most kitchen gadgets/tools the use comes down to each individual's need or dish. They are great in pastry for all kinds of dishes. You'd be surprised how many people have them at home. It's one kitchen gadget that actually is fun. So have some fun and explore new techniques and dishes with it. 🙌🏽
Full time job to bake potato's but looks worth it
💯🙌🏽
4:08: Cheese Foam? Interesting🤔
Great little foam
4:48: Excellent use of left-over beef-bits
6:52: The Sear Dance😅
So tasty!!
Meat and potatoes.
These are good things
Never used the word "pave" for this garnish, we used to call it pommes milles feuille
Pomme milles-feuille is made with duck fat, salt and pepper and nothing else added whereas (slang)= Patate Pavé or more commonly known as Potato Pavé (Potato Cobbler) is made with heavy whipping cream with optional added herbs. (Chef here)
Looks amazing but of course I’ll never actually make it because the two hours of work for five minutes of eating ratio will have to wait for my retirement
That's a pretty solid retirement plan to me!!! 😂🙌🏽
Looks amazing! However, I hope it’s just for you, as you used the spoon in your mouth, and then in the food again!
Just me restaurant closed tonight
also.... liked, subscribed, commented, and bell RUNG !
appreciate that so much 🙏🏾
How is this different from Pommes Anna?
So with pomme Anna you usually cut the potatoes into rounds with a stamper and you cook the whole dish in clarified butter as opposed to the cream infusion with pave.
@@parmavirk So you're telling me I have never made pommes anna?
@@swagrobloxgamer1531 looks like it
Loves the recipe but your wife is gonna f**king hate all the bits left over the stove top
😂
I don't comment on a lot of stuff, but thank you for saying worcestershire properly.
🙌
A very complicated way to fry a potato. Slice it, put it back together and then fry it. Lol.
😂
You forgot to sprinkle some curry powder on the frozen minced beef tartar to get rid of the fridge smell mate.
No frozen smell on it had it vac packed and wrapped. Never tried curry powder trick interesting.
Beautifully done.
🙌🏽♥️
Good luck with the channel mate!
🙌🏽 thanks mate means a lot!!
Hi where can I buy the foam bottle
Hi I added some links in the video description for the Syphon (foam bottle) and the charges you need for it. That's the one I use :)
@@parmavirk awww thanks it means a lot ❤️🙏
@@saralakatos1360 no problem glad I can help :) It's a great bit of kit to have 🙌🏽
enjoyed this vid, looks delicious, subbed!
🙌🏽 appreciate you ♥️
Man, how are you gonna show me all that sexy build up but then not give us the money shot when you cut into it at the end? You savage! XD
😂😂🙌🏽
Parma, why do you think your foam collapsed? Was it just the conditions of video production (the heat from lighting, time, etc), or did it need gelatin, or what, do you think?
It was a super hot day if I remember correctly when I filmed that. Combined with video production conditions certainly didn't help it. But it was still quite tasty. Gelatin for sure would make it more stable or even the espuma stabilizers you can pick up. They are a range of those on the market.
@@parmavirk Thank you, Chef!
Chef, it was inspiring(!) To watch you make these. Im going to make a potato dish later today that i hope looks related to what you made here. Please keep posting!
Thanks for your kind words I appreciate you. 🙌🏽 More videos coming on the channel 🥳
can i prep the cheese foam in advance? or does it have to rest 30 mins exactly
You can make it in advance up to a few hours maybe 6. Just have to shake it well. The longer u leave it the less the C02 canisters work.
@@parmavirk okay thank you very much man, love ur content!
@@parmavirk i put it in the siphon and now its in the fridge but i havent used the co2 cylinders
Thanks appreciate you 🙌🏽
Great when you're ready add the two chargers shake it well like in the video and let it relax for a little bit and it should be good
Is there a place to find these recipes so I can download them?
Hi yes if you go to my RUclips page on the about page there are links to my website. All recipes with videos are on there. ParmaVirk.com :)
Making these right now, hope they come out as good!
You got this 🙌🏽
You are English, so are we , so please temps in centigrade
I understand but am in Canada and it's mostly Fahrenheit here. Here's a quick little formula that helps to convert.. minus 30 from the Fahrenheit temp and then divide by 2. That gives you the Centigrade fairly close to actual temp. Or you can use Google 🙌🏽
The whole video was worth it just cause of the dance
🙌🏽 there's quite a few dances in my videos 😂
Finely diced is brunoise, not brimoires.
🤦🏽
dude, awesome... might try this over xmas
It's great to make for xmas 🙌🏽
Surely the type of potato is very important?
Use a russet or what you have works out good. Maybe if it's a super waxy variety maybe not
This mandoline handling gives me shivers ! Too afraid to use it without the protective thingie.
For sure use a glove or guard at home. I been doing it for a while. Also couldn't find the guard I have lol 😬
@@parmavirk it's really impressive how you do that! Regarding the recipe, it's the first time I see this way of preparing potatoes and I'm gonna try that for Christmas I guess. Thanks a lot!
@@cedric7049 if you don't have a guard you can use a tea towel or cloth. It's great for xmas. Follow the steps and give it a go 🙌🏽
Yum , I like your style. Have a sub
🙌🏽🙏🏽
Hi it’s called wus ter sauce xx
Indeed 🧐
Looks like a Chinese recipe on utube
Strange
Love the concept but mine fell apart on the second cooking 😢
🤕 that's happened to me a few times in service when I first started making them. You have to get the thickness right and the cream and starch act as a glue. Pressing overnight is also vital. That way they stay together. A few practice runs does the trick #nofear
@@parmavirk Thanks I’ll have to try again, tasted great 😝
@@roberttorrens759 🙌🏽
My man❤
🙌🏽
3:58: 😂
good video dude gunna cook them tonight. you say Worcestershire like an american though LOL
Awesome good luck let me know how you go 🙌🏽 can't beat a bit of wuster sauce ;)
Amazing!!!
Thanks man appreciate you 🙌🏽
@@parmavirk love learning, best part of being a chef!!
@@joshuapullen4060 totally
Please, do not put the spoon back in the bowl after putting it in your mouth!
😱
Rinse the potAHtos?
🥔
Let's break it up : WORCE - STER - SHIRE. And there you have it 😊
Perfect
WRONG .... absolutely 1,000% incorrect !!! 😶
It's --------> *_"WUUST - UH-SHEER"_*
..... and no abhorrent *_"sir, sire, shire"_* hic slang !!! (sheeesh) 😳
And there *YOU* have it, right from Mr. Lee and Mr. Perrin from England, G/Britain!
Umm, I can’t watch you use that mandolin without a glove. Bye.
🙌🏽
Parma you messed up at the end - NOBODY wants to see you stuff your face with the potato - you should have showed the potato being cut so we can see if it is in fact layered as it should be! Apart from that good video, keep it up and show more food than face :-)
Most of the pleasure of the dish is in the eating try it some time
😂 I wouldn't say nobody... Isn't there a whole video category where people watch others eat?
@@parmavirk I actually had it recently for the first time and really liked it - I started looking at ways to make it and that’s why I was expecting to see the final product.
@@anotherguy9000 How was the one you had? Should be crispy on the outside soft and layered in the middle. The more you cook it the more you can dry it out.
Also that's how it looks when cooked. You can see those layers in the pic and video. That's how it will look when it's cut in half.👍🏽