Rösti - The Most Versatile Brunch Food
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- Опубликовано: 13 сен 2021
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Rösti is like a mix between a fritter and hash browns. It's looks pretty elegant since it can be served whole or sliced into triangles, and due to its thickness, you get extreme crunch plus a creamy tater interior. They take a long time to cook, so they're a perfect contender for a slow weekend brunch.
The cut-proof gloves I used: amzn.to/3CaUkK5
The mandoline I showed: amzn.to/3EcKSYB
8-inch Carbon steel pan: amzn.to/3nw7k8R
Herban Farms Seattle Steak Seasoning: herbanfarmonline.com/products...
Assorted Di Oro spatulas: amzn.to/2Z0fEUt
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Хобби
i’m sure morning brew was ecstatic to be featured right after the power bottom line
If I were morning brew, I would be ecstatic.
I usually also have a powered bottom after my morning brew
@@Paul-ke2hg lmao
@@Paul-ke2hg lmao
@Paul lmao
that ending line made me fucking choke, well done
He does like to top the bottoms of his scripts well.
Even after reading this comment at the beginning of the video, I was not prepared!! 🤣💀⚰️
I was watching this with my morning coffee instead of reading news and I took a spit take.
It is free and does take fewer than 15 seconds to subscribe.
Choking is fun
"This 8-incher needs three tablespoons of oil" - Internet Shaquille, 2021
Even the most flexible power bottom needs a little help!
OHMYGOD
But a 10-incher might need twice as much.
Can't believe i got baited into hearing you say something about stanning a flexible power bottom
That power bottom joke was unexpected, but welcome for sure.
it generates an immense amount of power
...I didn't get it. Explain please for me maybe?
@@Basomic a power bottom is a dominant/assertive bottom.
@@Basomic A bottom is someone who gets penetrated during ana*l. Usually considered submissive. But a power bottom is someone who is still dominant even when penetrated. So in this video he said the rosti is a base for other dishes. Which is why he said it was a power bottom that was flexible. Which has the double meaning of being a dominant bottom who is flexible while being sex*ual.
@@Basomic ruclips.net/video/Uc9_mxvP1K0/видео.html
This will explain it all.
"One massive hashbrown that's smuggling creamy mashed potatoes underneath it's shell" sold me immediately
This man could make a video on how to make ice water and I'd watch
I've watched his shaved ice video at least a dozen times.
I think he has
This video felt like it had the narrative progression of a Simpsons episode:
-Intro exposition that's only tangentially related to the overall main plot.
-Main portion of the episode that's based around a single core idea with specks of different side ideas
-Coming back to the start for the conclusion. Letting us return home with the comforting and familiar feeling of your jokes plus your general corporative skepticism
"Shh!" (Gracie Films theme plays)
Swiss here. We usually do this with leftover "Gschwellti" (steamed potatoes served with jam, butter or cheese). Most people use a flat bottom non-stick pan and a lot less oil. To flip put a plate on top of the Rösti, squeeze it against the pan and flip in unison. *Do not try this with excess oil or a pan with high walls or you will burn your wrist*.
After flipping put a "Tomme" (swiss/french soft cheese made from skimmed milk) on top and let it melt.
Personally I like to cube fresh potatoes when I fry them like this. It makes it much easier to get them evenly crispy but you don't get that signature crispy crust with the soft/juicy core.
And we Bernese folks usually use some bacon cubes as our fat (just mix them into your potatos at the beginning).
Swiss Röstis are definitely the OG
However if you grate the potatoes very finely with an onion or two added, plus maybe an egg, make them very thin and fry them super crispy, serve with apple sauce or sour cream.. is bonkers delicous imo and i feel the world needs to know about that (Kartoffelpuffer)
@@Skittles694 Sounds like spanish tortilla. Can highly recommend that! Versatility is key. I don't want to gatekeep cooking. Everything is a remix.
Tomme is becoming more popular in America, especially from small local producers. It's pricey but delicious :-)
@@Skittles694 If you additionally add Dürrfleisch you get Dippelappes
The twitch stream has prepared me for this beautiful moment
I'm riding the high of that perfect 5/5 in ultraspeaking
@@internetshaquille And I promise the roth IRA is in the works
I JUST made Rösti last week, in my newly bought carbon steel pan. I was amazed how well it came out.
Flipping it chef style gave me a good rush, never did that before, but it worked.
Rösti with a fried sunny side up egg on top with some chives is really good as well.
I do really appreciate your way of placing the ads. Watch them always and never disappointed. You do not throw ad straight into my face at the middle of the video. I know that it waits me at the end and I agree to consume it voluntarily. Love your style!
This has to be one of my favorite meals. Every summer we hike up this mountain in the swiss alps and the restaurant on the peak serves THE best Rösti with sunny side up eggs.
Usually we make them with preboiled potatoes, grate them, salt and pepper, and then press firmly into a pan with melted butter. For flipping without breaking, you spread butter onto a plate, put it face down onto the Rösti and flip it around Then gently slide it back into the pan.
The raw potato one would be called Kartoffelpuffer (at least in my area)
@@clarisset2081 Interesting! #Foodie #FoodCulture #Cooking #Chef.
where abouts is this?😂 im totally the type of person to fly from where i live in ireland to a random location for good food
(once cycled 80k through some french mountain towns cause there was good pizza there and me and my cousin were leaving the same day)
As always, so glad you're honest about telling us that the sponsors have paid to be mentioned.
Great writing about the power bottoms
That's.... that's what "sponsor" means.
@@devanbrowne8706 yeah, but he's said in the past that it's like pulling teeth to get sponsors to agree to that wording in the name of transparency.
@@elle1107 I'd say I'm shocked at how little these companies think of us, but like duh.
@@suparockr its because they should think very little of us, we’re stupid when it comes to marketing
@@elle1107 Respect to Morning Brew then.
I have an Ö key on my keyboard. I like it because it looks like someone going "wooo!".
Wöööö!
@@setharnold9764 Aww, it’s a whole little audience!
I have an Ü key so I don't have to type ":)" anymore. Ü
As a native german speaker, I never thought about my language like that. Thanks for making it a bit cuter ööö !
@@lo4568 isso lol
3:12 is exactly the reason WHY you have ~500k of us ❤️
That rösti flip was so smooth it should compete in the X Games.
i didnt even see the text LOL
> Prefers the airflow of the wire rack.
Alton Brown actually suggests a method where you put a cooling rack upside down on paper towels so you can get its airflow AND the wicking power of the paper. (Make sure to put this setup in a baking sheet or something so you don’t get oil on those countertops.)
Now I can sound like a gourmand the next time I order hashbrowns at Denny's thanks!
Ask your mamele to make you latkes instead. Adding those onions makes all the difference.
here in saarland (a state of germany) we call em grumbeerkichelcher (roughly translates to potato cake) and we use thiner strands of potato and really squish the water out of them this results in way crispier rösti also for some added taste you can add leek and small cubes of ham or bacon its really good traditionally you would serve em with applesauce
Hallo auf America! I only have mild experience with Höch Deutsch, so I'm wondering why you call them grumbeerkichelcher as opposed to something like Kartoffelkuchen. Is it just dialect differences?
@@levirichardson8505 ohh yea its because of the saarlandish dialect translated to hoch deutsch it would be as you said correctly Kartoffelkuchen. So in my dialect we say Grumbeer for potato (kartoffel) and kiechel(cher) for cake (kuchen).
The "cher" is sortof just a term to make something cute in hoch deutsch it would be translated to "chen" (as in Schäfchen wich is just a cute form to say sheep)
@@kiwichem4336 That's pretty cool! is the "chen" suffix used on all nouns, or only certain nouns?
I make these all the time! Squish the potatoes all the way up the side of the pan, then pour a quiche mix into the pan and chuck in the oven and you have a rosti-crust-egg-pie. It's a beautiful pile of calories and happiness.
I lost my favorite knuckle to the 3-slit side of a cheese grater.
ow ow ow ow ow OW OW OW ow ow imaginationisaterriblecurse ow ow ow ow
*Cringe*
What I love about these vids is how simple and forward they are.
Heres a dish, how to make, how to make it stand out. Done.
I made this today (in the same brand of pan, no less) and it blew me away. how come no one told me rösti was this good?
Since the last video, I've bought a 15-pack of kitchen towels. What a game changer. Glad to see them make an appearance in this video too
Love that you use a Yoder smoker! My family has been using one since shortly after they started making them. A Kansan Classic!
Power bottom joke was perfectly executed 10/10 kdnfbbdnd
My best rösti-recipe is the one I got from the Swiss watch company Swatch, when ordering a limited edition watch.
Very on brand.
last line of the video kicked me in the fucking teeth thank you shaq
I love seeing all of the gadgets you have bought and written off.
As a German, I grew up not with swiss Rösti, but German Kartoffelpuffer (or, depending on your dialect Reiberdatschi, Backes, Reibekuchen, Detscher...) Those are smaller, and contain egg, flour and onion (the latter depends on the preference I think) and can be served either with savory dishes as a side or on their own with applesauce
Sounds like latkes so I know they would be good haha
Excellent. Love a Rösti, and love the smoker idea. Cool.
i just love your videos!
someone had to teach the philistines about rösti. thanks man
Just got my first carbon steel pan a few weeks back. Happy to see a cooking video using one vs the usual cast iron or Teflon.
you might just be the only food-tuber worth watching. love your work x
BRO THAT ENDING AHAHA
I've never even heard of this before. Looks fabulous.
Looks really good
If you're into Rösti I would also recommend experimenting with Irish boxty and potato farl recipes. Similar hash brown vibes but more in the vein of pancakes and flatbread respectively.
the cinematography on this one is wild. good job.
I had Rösti in Switzerland many years ago. It was fantastic and always wished I could replicate it. Thanks!!
Very cool. Thank you!
Got a new thing to cook today! Thanks for the tips!
Thankful 4 u ❤️
Thank you for the safety note with the mandolin!! Great video :)
Mate, I just went and made this as per your directions. Delish! Thanks.
What a good video, love this
damnit shaq, i just signed up for morning brew last week! disappointed I didn't get to use your link. thanks for another great video, my wife is a hashbrown fanatic and gonna love these i think.
no worries. using my links does not net me any money. just straight cash for ad reads :)
you are so good at this
if you would like a more traditional topping for your Rösti you could try a fried egg or any meat with brown gravy. In eastern Switzerland it's commonly served with Bratwurst and an Onion gravy or with a chicken mushroom and cream gravy
It's literally midnight...yeah I'm still going to watch it.
Love this power bottom meal!
That ending caught me off guard. Touché
I had Rösti potatoes with sour-cream/smoked salmon at Movenpick, it is a German/Switzerland restaurant. Love it 👌 ! I have been searching for Rösti potatoes recipe for a long time. I tried to replicate it many times and failed. Finally, here is it 😀
Giving thanks
This looks incredibly delicious. I think I know what I am going to make tomorrow
man, really loving those slight zoom-ins.
Thanks Internet Shaquille. This video was a real... slam dunk
Thank you good sir!
yes! that was great
We have no choice but to stan
My favourite version is making a lot thinner layer of grated potatoes, fried and then served with smetana or whipped creme fraiche, whitefish roe and chive. It's wonderful with champagne.
that flip was immaculate
Greetings from Finland! The original inventors of Rösti
Just cut out the middle and you've got some Rösti lööps
The power bottom joke went over the heads of all the hets watching
I can't decide what my favorite part of this video is. Anyway, you're the best.
thank you internet shaquille for the power bottom representation we need in media
this is everything.
giving thanks
The oven method for seasoning is the only one I found that actually works.
With the amount of brunch videos, Im starting to think he only eats at brunch time
New Net Shaq!!!
see you in december.
allowed myself to be influencered by your milk frother recommendation a couple weeks back and have been enjoying it. thanks again for the short vid on it
I wish I were your friend, I'd help with food prep just so I could get to eat good food.
Of course I'd also have to live in the hell heat zone, you call home,... so guess this won't ever be happening.
I love tator tots, I'm a kid at heart... and this recipe is like one big tator tot... deliciously crunchy on the outside,
tender on the inside. My favorite texture profile. Thanks for doing what you do!
I've been rewatching all of your videos for my newfound college life. Thanks for the tips king. No longer eating my money (was highly inefficient for both nutrients and tuition)
That last line came outta nowhere and got me giggling
We traditionally make it with bits of cut bacon stripes inside the rösti and add 1-2 fried eggs over it in the end.
Go to ikea and pick up a bottle of lingonberry jam if you want a truly authentic swedish rösti. It's also delicious with meat, especially meatballs
Rösti är inte svenskt
If you season them with salt before drying you will get them dryer faster
Yup! The salt will release the juice.
"To see a power bottom be this flexible, how could you not stan?"
I first heard "stand" and thought "well if he's _that_ flexible, I could think of a few reasons I couldn't stand afterward".
Thanks
grüezi, my swiss heart is enlightened that rösti has finally been mentioned in american cuisine
return of the king
That powerbottom outro…I can’t
French dude here, we used to do this but added some onion and a lil egg in it, and made it a bit thinner. But great anyways
the big rösti they sell at mcdonald's seasonally in austria is like my favorite fast food burger
I see that you are a man of culture
commenting for the algorithm :) great content dude
Best food ever.
Sick! I just moved to Arizona haha
altneratively, you can steam the potatoes first. good to go once the skins come off easily with the back of a knife. won't have to dry them off, will brown easily.
0:49
Oops, forgot that step
Off mandolines forever
I'm such a pedant. Every time you said "ROStee" I just wanted to jump in and say "ROSHtee! It's ROSHtee!". IPA: ˈrøːʃti
That’s the biggest Rösti I‘ve ever seen.
Me, a german, watching this video solely to hear how he'll pronounce Rösti: 👀👀👀
same
will you do a video on how to choose a food processor / what to look for?
HAHA that ending
to see a power bottom this flexible.... i think i heard my name called.
Lmaooooo yo what was that last line?? 🤣😂🤣😂