You're my favorite chef! You're so creative with your recipes and if you're inspired by a dish you mention them without just taking credit. You're so neat & organized and everything looks so delicious
We take waffles seriously in our house ruclips.net/user/postUgkxUfphIgghPSpAXNq6OG2WRYsFVqylcqMn and worked our old one through many years of Sunday brunches till it finally gave out on us. Our old one only made two at a time, this one makes four! Nicely sized 1 inch thick which are lovely! Now the kids don't have to wait as long to eat our weekly waffle breakfast and everyone's are hot if we wait and eat all together! Setting 3 seems to work perfect for golden brown. Be sure to pour the batter in the center of each waffle square, not the center of the iron like the novice that posted the scorched waffles photo. About a 1/4 to 1/3 cup of batter in each seemed to work well for us. We tested making just one at a time so we could use all the remaining batter and it made it just as fluffy and golden as when we made 4!
3:56 at this point after eating the food they made most of the other channel guys would be like 'oh yeah this tastes absolutely wonderful and amazing trust me u gotta try this' and then there's this guy juz doin his job ...btw this my first vid
sometimes I can get carried away when eating, but I just can find it in myself to enjoy everything that I make if I thoroughly feel like it should have been different. Thank you for your honesty and welcome to the channel!
I discovered you yesterday, I honestly lost count of all recipes I've seen so far from you. At one point I realised that your recipes are fairly simple yet look amazingly delicious... I just enjoy watching you cook.
KB going through my early years in the kitchen, my mind was blown constantly over all the the things we consume with absolutely no idea as to what they are.. it's one of the big reasons that keeps the culinary world very very interesting to me. Thanks for watching!!
if you live in America, store bought mayo isn't really made this way...its just chemical goop. Gotta buy 'whole egg mayo' for it to be similar to this.
OH!!! I see! My bad! :) I don't live in America, so I can't imagine someone not knowing how to make mayo. I give you a better recipe than Talbot's, as it's much lighter and easier to make: - take one tall plastic cup, you add 175 ml of sun-seed oil (about 6 oz), 1 whole egg, 1 spoon of plain mustard, 1 pinch of lemon salt (or a squeeze of lemon juice) and you mix it with a vertical blender (the kind with a blade). You start from the bottom, working your way up, not stirring at all. After a minute or so you will find yourself with 3 full table spoons of mayo which you can eat with anything you want.
I usually hate it when people called a "herb mayo" as an aioli because real aioli is just emulsified garlic & oil, but my ability to hate Bryon's video is gone it's impossible to hate it 🙄🤤
Not only does everything you create look amazing but the process is so relaxing all the noises and the music, love these videos!!! Only bad thing is I end up wanting to make everything at the end and i usually watch these at night 😅
What drawn me to your vids byron, is that everything looks soo good and easy to make! Videos are short but very detailed and your cutting skills are awesome! ❤️❤️❤️
That was so cool to see mayonnaise being made in a minute.. SO COOL.. You make cooking and baking so much fun to watch and i want to make everything you do
"And pairing it with an herb aioli." Proceeds to make mayonnaise and put herbs in it. Gotta have garlic in your base to make it an aioli, otherwise it's just mayo.
@TheMetalicsound, it depends on the region. "Aioli is, like mayonnaise, an emulsion or suspension of small globules of oil and oil-soluble compounds in water and water-soluble compounds. In Spain, purists consider that the absence of egg is what distinguishes aioli from mayonnaise, however this is not the case in France and other countries where egg and egg yolk can be used as an emulsifier and is generally used in making aioli today. Using only garlic as an emulsifier requires it to be thoroughly crushed and for oil to be added drop by drop so that the aioli is not "cut" by excess oil." Citation: Aioli wikipedia
I tried these tonight -- very happy my mandolin performed as you described, your method of rotating the potato was key! HOWEVER, these are particularly greasy... oil settles in all the nooks & crannies of the waffle, and no amount of draining on paper towels can overcome it. Did I eat them anyway and enjoy them? Heck, yes!
I always have potato's but nothing to make with them but the typical things like hash browns and Fry's, this brings something new to the table, great vid
I love watching all of your videos it gives me so many ideas for when I have my own place and need meal ideas. I can't wait to see what you can come up with next
I always wondered how they made waffle fries! I am about it! I get so excited to see your videos because you put such a unique twist on every dish, I can't wait to try it!
these chips are called "kaatri" in gujarat which is a state in india ,but ppl here dry the potatoes for a week in sun and fry them later. but the way of slicing is the same :)
Hey, Byron, nice job with the crisps! I like it and can't wait to try and make them. For another video idea, how about something for the summertime, like an affogato or popsicle? Thanks for the videos and keep 'em coming! Cheers!
I am both very thankful that you made a video on this because it looks so good, but I also feel kind of dumb for not realize this is how they make the waffle crisps XD
Looks so good and yummy. If you dare and are adventurous then try making an original aioli made without any egg yolk at all but with loads of garlic. You can use different kinds of garlic (raw, baked and/or slightly pickled). Delicious but not for the faint of heart.
It's unfair that you can eat these foods and look as good as you do haha. This looks incredible! How did I not know you had a youtube channel haha. Subscribed! :0)
You and I are the complete opposite when it comes to mixing bowls. I use the largest one possible so I can go absolutely crazy and know that it's not going to go everywhere haha
I'm just here to discover how he cut the potatoes.
Elizabeth Feist me to 😂
Elizabeth Feist same here. Feel kinda disappointed lol
Elizabeth Feist me too!
Mandoline slicer, wave or waffle setting, rotate 45 to 90 degrees between each slice.
Me too
I would start these, but whilst I am waiting for the batch to fry I would have already eaten the previously fried chips.
Zozo Marso I made his Potato stacks and had this very problem.
get a bigger pot, use an oil you can afford at higher volumes, and fry them all up at once. That way, you can eat the entire batch at once!
You're my favorite chef! You're so creative with your recipes and if you're inspired by a dish you mention them without just taking credit. You're so neat & organized and everything looks so delicious
Ughhhhhh Byron what are you doing to me. It's nearly midnight and I want to get up and cook this right now 😭😭😭😭😭
Rehab El ikr me too
Rehab El lmao I know I want some wings with my fries 😩
i'd like some too..
JsjsjsRehab El
=)))
We take waffles seriously in our house ruclips.net/user/postUgkxUfphIgghPSpAXNq6OG2WRYsFVqylcqMn and worked our old one through many years of Sunday brunches till it finally gave out on us. Our old one only made two at a time, this one makes four! Nicely sized 1 inch thick which are lovely! Now the kids don't have to wait as long to eat our weekly waffle breakfast and everyone's are hot if we wait and eat all together! Setting 3 seems to work perfect for golden brown. Be sure to pour the batter in the center of each waffle square, not the center of the iron like the novice that posted the scorched waffles photo. About a 1/4 to 1/3 cup of batter in each seemed to work well for us. We tested making just one at a time so we could use all the remaining batter and it made it just as fluffy and golden as when we made 4!
3:56 at this point after eating the food they made most of the other channel guys would be like 'oh yeah this tastes absolutely wonderful and amazing trust me u gotta try this' and then there's this guy juz doin his job ...btw this my first vid
sometimes I can get carried away when eating, but I just can find it in myself to enjoy everything that I make if I thoroughly feel like it should have been different. Thank you for your honesty and welcome to the channel!
he needs to be on the food network
okeyhai 100%
xEmpty.Abyssx thanks for letting me know!!
Yeah. I like the name Byron
Please no! Food Network will turn him into the usual batch of hyper-active zombies talking through shiny toothy grins excitable over nothings.
i love how you give yourself constructive criticism when you try it at the end. very modest and very real. i love it!
"Alright, to start this off, add an egg yolk to a mixing bowl..."
No idea how this is gonna turn into potato chips but you've got my interest.
I discovered you yesterday, I honestly lost count of all recipes I've seen so far from you. At one point I realised that your recipes are fairly simple yet look amazingly delicious... I just enjoy watching you cook.
Wow I just realized I never knew what mayo consisted of.. Always learn so much here. Thanks Byron! Looks unreal!
KB going through my early years in the kitchen, my mind was blown constantly over all the the things we consume with absolutely no idea as to what they are.. it's one of the big reasons that keeps the culinary world very very interesting to me. Thanks for watching!!
ByronTalbott I believe KB was being sarcastic.
Same! I had no idea how mayo was made
if you live in America, store bought mayo isn't really made this way...its just chemical goop. Gotta buy 'whole egg mayo' for it to be similar to this.
OH!!! I see! My bad! :) I don't live in America, so I can't imagine someone not knowing how to make mayo. I give you a better recipe than Talbot's, as it's much lighter and easier to make:
- take one tall plastic cup, you add 175 ml of sun-seed oil (about 6 oz), 1 whole egg, 1 spoon of plain mustard, 1 pinch of lemon salt (or a squeeze of lemon juice) and you mix it with a vertical blender (the kind with a blade). You start from the bottom, working your way up, not stirring at all. After a minute or so you will find yourself with 3 full table spoons of mayo which you can eat with anything you want.
Your videos are always so great..... now I have one more reason to get a mandoline
Gabriel Cavalheiro awesome!! Rain cakes are coming soon too.. can't wait!
Now I can't wait to see them too 😁
ByronTalbott My real name is Byron
I watch his videos to relax because a) his voice is soothing b) cooking is fun c) the music is oddly satisfying
I usually hate it when people called a "herb mayo" as an aioli because real aioli is just emulsified garlic & oil, but my ability to hate Bryon's video is gone it's impossible to hate it 🙄🤤
Nuhan Hidayat exactly !!! 😭😭😭
Nuhan Hidayat HOW DO YOU EMULSIFY OIL AND GARLIC??
Anna blend the hell out of it
Nuhan Hidayat I
A
HIS VIDEOS ARE SOOO CALM!!!! AND HE SLICES EVERYTHING SOOOO EVENLY. DAMN IT TALBOTT
Not only does everything you create look amazing but the process is so relaxing all the noises and the music, love these videos!!! Only bad thing is I end up wanting to make everything at the end and i usually watch these at night 😅
I love that you are such a neat and organized cook, very pleasing to watch
it amazes me how you always have your own take on simple dishes
What drawn me to your vids byron, is that everything looks soo good and easy to make! Videos are short but very detailed and your cutting skills are awesome! ❤️❤️❤️
really need to do this !!
looks fantastic keep going with these great videos !! :)
THANK YOU!! I'll keep em comin!
That was so cool to see mayonnaise being made in a minute.. SO COOL.. You make cooking and baking so much fun to watch and i want to make everything you do
So happy to see them being called crisps and not chips since these have, in fact, been crisped and not chipped.
Been watching your videos for years, literally growing up from high school to college, giant influencer bro! Thanks for the content
So Byron, In India we have been making this kind of chips for ages. We sundry them in summer & fry them as we need! ;)
"And pairing it with an herb aioli."
Proceeds to make mayonnaise and put herbs in it. Gotta have garlic in your base to make it an aioli, otherwise it's just mayo.
Came here to say this. I don't like being lied to . . .
I was wondering the same. He even called it mayo too lol
Allioli doesn't have egg in it so your sauces is mayo with garlic, not allioli :D
@TheMetalicsound, it depends on the region.
"Aioli is, like mayonnaise, an emulsion or suspension of small globules of oil and oil-soluble compounds in water and water-soluble compounds. In Spain, purists consider that the absence of egg is what distinguishes aioli from mayonnaise, however this is not the case in France and other countries where egg and egg yolk can be used as an emulsifier and is generally used in making aioli today. Using only garlic as an emulsifier requires it to be thoroughly crushed and for oil to be added drop by drop so that the aioli is not "cut" by excess oil."
Citation:
Aioli wikipedia
Peter Maguire Alioli is a catalan word, it comes from "All i oli" which means "Garlic and olive oil"
I tried these tonight -- very happy my mandolin performed as you described, your method of rotating the potato was key! HOWEVER, these are particularly greasy... oil settles in all the nooks & crannies of the waffle, and no amount of draining on paper towels can overcome it. Did I eat them anyway and enjoy them? Heck, yes!
I always have potato's but nothing to make with them but the typical things like hash browns and Fry's, this brings something new to the table, great vid
I love watching all of your videos it gives me so many ideas for when I have my own place and need meal ideas. I can't wait to see what you can come up with next
Omgosh you made my mouth water when you crunched into one! I want one of those slicers!!
i did this with by blanching twice before and 3rd final fry. end result was amazing.
the crunch on those crisps 👌🏻
Simple yet sophisticated, Well Done Byron !
Love the relaxing music on this one! And the dish is very impressive
You have the most interesting whisk I've ever seen. The one you used first before the iron whisk is very cool.
I always wondered how they made waffle fries! I am about it! I get so excited to see your videos because you put such a unique twist on every dish, I can't wait to try it!
i knew i should've turned off my notifications from you when i found out i was pregnant. ...i didn't. now i weep
that crunch is killing me!
Omg you seriously make my mouth water with every video
you are very creative which makes your food look so interesting
I would love to make this! Simple but so satisfying! Great video!
love these voice over type of videos great job and great quality!
I LOVE your videos Byron! You are a big inspiration for me. I just started culinary school in Sweden. Have a nice day!
just watching this makes my mouth water !!!
Seriously, every recipe you have featured gets me excited to get in the kitchen
Keep up this amazing work, I love your videos 😄
I can't get enough of these looks so good!
Could you maybe make a video where you show chopping and kitchen hacks 😊❤️ we love your channel ❤️
Hearing the crunch when Brian starts eating it is just pure **torture**
this was so satisfying to watch I wish I wasn't so afraid to fry things because these look way too good not to makeA
these chips are called "kaatri" in gujarat which is a state in india ,but ppl here dry the potatoes for a week in sun and fry them later. but the way of slicing is the same :)
I love the quality of your video! I could see every little grain of salt !!!
I'm definitely making this. Maybe not mayo from scratch because that's hard for me. Ughh can't wait. Thanks for the recipe!
Looks delicious and crispy and very simple recipe.
Oh man I wish I had some of these right now, they look so good and sound so crunchy I don't think I'd share it with anyone, lol!
Simple but so tasty and elegant! Wonderful recipe and video!
I'm going to make this next time I have a cook out. btw love your videos
Watching you eat is always guarantee to make me hungry. 😩
must give it a try!!! nice texture. thanks for sharing.
What a nice recipe, so easy to make as well. Thanks a lot!
*likes before even watching video because I'll love it anyway*
👌🏻👌🏻👌🏻👌🏻
ByronTalbott Que Rico 💋from Chicago!
Fabiola Rubio Hey I'm from Chicago too haha!!
Hey, Byron, nice job with the crisps! I like it and can't wait to try and make them. For another video idea, how about something for the summertime, like an affogato or popsicle? Thanks for the videos and keep 'em coming! Cheers!
I’ve started using a pinch of Xantham Gum in my mayo. It sets almost instantly and stays set in the fridge for a couple of weeks.
My dream menu has all the dishes you make!!
That crisp!!!!!! Can't wait to try this!
I am both very thankful that you made a video on this because it looks so good, but I also feel kind of dumb for not realize this is how they make the waffle crisps XD
I've always wondered how they make waffle cut stuff. Glad to know it's not voodoo witch magic
You make this potato happy
Looks so good and yummy.
If you dare and are adventurous then try making an original aioli made without any egg yolk at all but with loads of garlic. You can use different kinds of garlic (raw, baked and/or slightly pickled). Delicious but not for the faint of heart.
Potato Waffle Crisps with a herb aioli aka potato chips with mayo
It's absolute perfection
Is it safe to eat raw eggs in mayo though?
Thank God I was eating at the time I viewed this... lol. 🍳🍞
Made these for my restaurant staff one day years ago with s&p & vinegar , blew some minds lol
Wowie, a Carmel sea salt dipping sauce would be so delicious...oohh with a side of vanilla bean ice cream!
Ugh loveeeee
Hi!
It's papa
Papa
you seriously need a cookbook and food network show!!
Fried chicken recipe? That would be awesome!
I love that his wife is the health nut, and then he makes videos of all these sugary, fried foods... Gotta have a balance! Love them!
Me I mix cream cheese with full fat cream herbs and sour cream!!! It's very nice!!!
It's 8am here and I want this now! The chips are like home fries and the aioli has egg in it, so it's _basically_ breakfast, right?! 😁
It's unfair that you can eat these foods and look as good as you do haha. This looks incredible! How did I not know you had a youtube channel haha. Subscribed! :0)
You are making me hungry 😩😭
Your videos give me life.
Can you make a video on different aioli recipes? Would love to Learn how to make chipotle aioli.
All these delicious recipes he's making, he is still in his shape. how??? 😭😭😭
Great idea Byron ... must gonna make it
Not gonna lie. took me a while to process how you were cutting the potatoes in a criss cross pattern lololol I LOVE POTATO CHIPS
Wow this is so good thank you for this awesome recipe❤️
You and I are the complete opposite when it comes to mixing bowls. I use the largest one possible so I can go absolutely crazy and know that it's not going to go everywhere haha
The perfect snack
i can almost taste it
These look so good!!
Hi Byron nice recipe!
it sounds really delicious
amazing selection of music
OG Pizgar thank you! It's really hit or miss for me, so this makes me very happy.
recently discovered your amazing channel mashaa Allah this recipe was very creative it's an honor to subscribe to your channel.
no way! I've been craving waffle cut fries. maybe this'll help
the potato chips look very very great！！
my mouth is drooling!!!
love all your recipes..and your presentation.. can you please show how to make puff pastry..love from India
*You know you're good when you make your own mayo*
Carissa Crysilla well that's super easy