Nice, Christian. I hope many people will like this. Yuzu and dill are nice ingredients, but sweet desserts have never been my thing, hated candy and cakes etc even when I was a kid. Yuzu and dill I use in savory recipes, European and Japanese. Anyways, thank you and all the best from here and me.
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 😉
I didnt even know a heated blender was a thing that existed. And now I need one! This recipe looks delicious, and I can already think of a tone of other uses for it: Hot chocolate, mousse, chocolate sauces and it would make the Kavarian olive oil and Fettran sauce reicpes from my Star Trek cookbook a lot easier and a lot less messy. I will have to buy one and try this out as well.
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.
Nice, Christian. I hope many people will like this. Yuzu and dill are nice ingredients, but sweet desserts have never been my thing, hated candy and cakes etc even when I was a kid. Yuzu and dill I use in savory recipes, European and Japanese. Anyways, thank you and all the best from here and me.
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 😉
I love it
Thanks buddy, I appreciate your support 🙏
I didnt even know a heated blender was a thing that existed. And now I need one! This recipe looks delicious, and I can already think of a tone of other uses for it: Hot chocolate, mousse, chocolate sauces and it would make the Kavarian olive oil and Fettran sauce reicpes from my Star Trek cookbook a lot easier and a lot less messy. I will have to buy one and try this out as well.
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 James, happy you like the Itameshi recipes, there will be more to come for sure 👍