Phillip, your contributions to Stephanie’s channel are wonderful, I hope you realize how special you are. You are such a kind hearted soul. Stephanie is blessed to have you! Cooking, how fun! Recipe for success! Simply follow the recipe, don’t wing it. Just stick to the recipe and what ever you cook will be delish! I’m proud of you! Well done ❤Life is good 🕊️ enjoy!
Well done, Philip! Remember when cooking, it's a lot about ratios. With a recipe such as stew or goulash, you can add more veggies or meat as you want, to make the meal expand to feed your crowd of people. You'll then want to add additional seasoning to ensure there's flavor, and liquid to ensure there is a soup, of course, but you'll soon learn you don't actually need to put your diced carrots in a measuring cup, for example. Just chop up what you want and toss them in. Same with the flour for the meat. The flour needs to coat the meat where it will act as a thickening agent for the broth, but measuring an exact amount isn't necessary. Just do be sure to leave the excess flour in the bottom of the meat bowl. With these sorts of recipes, you can really make accommodations to suit your tastes and what you have available in the kitchen pantry, as you did by adding smoked paprika, for example. Your instincts are good, Philip, for example, as you added more butter when the pan looked dry. It's really only with baking that you need to pay attention to the recipe, because baking is an actual science. This sort of cooking has some science, but it's more an art. This was a fun video! Congrats on challenging yourself to try something you aren't comfortable doing typically.
If you are not een experianced cook you need some guide to start off with. He obviously still needs a lot of help like when he wanted to cut the meat. He could have bought the meat already diced if he wanted.
Well done Phillip, now this channel I will certainly keep my eye on. Thank you so much for being you, you're a joy to watch and I love your attitude towards life itself! These cooking vids will defo be a great addition... for us all.
The bravery of trying out something new ON CAMERA is beyond me. I'm going to learn to drive a tractor properly this winter, and use all the extra accessories needed for our farming. There will be no camera on me and thank goodness because there will definitely be many mistakes in the learning process! Well done Phillip!
You can do that. Don’t be intimidated. They’re still just an engine & parts. It’s the jumbo size exterior that you need to get used to. You’ll get used to judging for its size, & will perfect your honing it in better with every try.
Our family in Canada only dress a table up on Christmas and Thanksgiving. I like that you do that because it makes a dinner more of an experience and occasion by being intentional about presentation.
Enjoyed your vlog Philip! Your charming and inimitable style shone through! You have a wonderful voice for storytelling too. The goulash and table setting looks fabulous. Love to see more vlogs! Bravo! 👏🏻👏🏻👏🏻😍
Hi Philip, I enjoy your good disposition in trying to learn a new recipe. Don’t worry if it doesn’t come out perfect, there were times my new recipe didn’t come out as expected! Practice makes perfect, find recipes to make and we will be watching!🥘🫕🍱🍜
Philip, you are hilarious! And I loved every minute of your vlog! The dishes are beautiful and you always lay a gorgeous table! Thank you for adding how you think it through, so we can learn. Please make more videos for your vlog - on all the things that interest you. We all adore you!😊🤗 and I see no reason the butcher can't cut up the meat.
Well done Phillip! As a novice you are brave to demonstrate your ‘skills’ on camera. You have received some valuable tips here, and will eventually learn to trust your culinary instincts without a recipe. Observe the fundamentals and the rest is up to your love of food, and the knowledge you will pick up along the way. Learning to be a good cook is a lifetime endeavour.
I find things I want to try and then I watch all the RUclips videos on the dish and put it together the way I want it. I don't have very many disasters and most of them come out very well. Just find something you want to make and go for it like you said. A great plan!
I’m proud of you Phillip. Trying something new and out of your comfort zone. Anyone can cook. Following a recipe is best until you are comfortable knowing what compliments each other then you can just start throwing things together. I thought your goulash looked delicious, very hearty, warm, comforting.
Just a wee tip when cooking with butter, add a splash of olive oil, it will prevent the butter from burning. A chef told me that tip. You did well and you were funny and interesting to watch. Can’t wait for the next one!😊🎉
You did awesome! Taking the initiative to ad more butter was the right move! I actually put the meat in the pot first and let it lightly brown, take the meat out, set it aside add butter and onions let it simmer in the meat juices along with chopped up celery. Something you might try next time
If you go to the butcher in the village or in the supermarket bucher, you can buy equally value beef but the great thing is the butcher will cube it for you and you can ask for the excess/bones to make the soup or give the bones to Amaurys dog.
I loved how everyone has given you handy hints & lots of encouragement.. they want you to succeed! You made me smile as well as all your friends at the table, especially Stephanie!! Thank you
You are learning well! Adding ingredients not in the recipe is a great chefs secret....you make it your own and remembering who your guests are and what they like helps too. Great success!❤
So glad to see a Philip video again~ Honestly would also love to see a video going over some of your favourite dinnerware and silverware if you ever have the time :) As someone who also loves Fall in general that aesthetic I really appreciate your tastes~
This was fun watching Phillip. Looking forward to more cooking. It looked really good too. Wish my hubby could cook and set a table but he is lucky to match his socks LOL.
Phillip, I can relate to the “it’s been a long day” and your quiet uh huh! Cooking can be stressful but happy times when everyone sits down and enjoys your efforts!
I wasn't having the best day; and when I saw your vlog I turned on and immediately started smiling! So thank you for a really enjoyable 1/2 hour, great inspiration, and brightening my day considerably.!!!
How nice to see you promote Hungarian culture, thanks Philip! Made my day. I actually visited the Herend Porcelain Manufactory this summer, because you guys reminded me how special these things are! 🙏✨ The gulyás looked absolutely delicious! We would call it more like a pörkölt (gulyás is more of a soup and pörkölt is the stew) but great job nonetheless! 👌😊
It looked and sounded like it was delicious so you have succeeded. It's always a bit stressful when you are cooking for others but the best way to get better is practice. Love you tons.
It actually looks very good. As long as the food is cooked properly, it doesn't matter what you add to a dish like this. You go with what you think will add character to the dish. Taste it along the way to make sure you like it. Then add what you want to correct it. I will read how many people the recipe serves and do half again. Just to make sure there's enough. Better to have too much than not enough. Great job.
Oh.... please do more of these cooking videos Philip! You're doing just fine. Bonus points for a man who will go outdoors in the dark and select fresh flowers for the dinner table after setting the table with lovely china, napkins and candles!!!!!!
Really enjoyed your video, Philip! I think you did an awesome job. The bread bowls were pretty and all the little touches on the the table looked beautiful. Really excited to see what you cook next. During the fall and winter season, I really like using our crockpot and whipping up some delicious casseroles. Warm and cozy comfort food really helps you cope with the crummy cold weather. Hope you all are having a great weekend. Cheers! 💝💖💗💕
Barb's EASY Hungarian Goulash: Brown 2 lbs. ground beef in a fry pan drain off grease when meat is done cooking. Add 2 med. cans of Stewed Tomatoes to meat cover and simmer on low. In a different large pot add water enough to cover 1 and a half pounds Elbo macaroni, boil Macaroni till done about 7-10 minutes. Drain macaroni and add it to meat mixture. Salt and pepper to taste. Simmer everything again for a few minutes to let the flavors soak into the macaroni. I find it best to make sure there is enough liquid in the pan to cover all of meal when simmering everything together. If you need more liquid, you can add a little water to meat mixture but not too much, just enough to cover everything. salt and pepper to taste. ENJOY You can always add more tomatoes if you like, and a small, chopped onion cook with the meat if you like. I make this and serve it is a bread bowl.
It looks great, proud of you for getting in the kitchen and cooking. You can only become a good cook if you get a lot of practice and its really not all that difficult. The table is beautiful as always. Nice job. Cheers!
Fish soup à la Kainuu (Kainuulainen kalakeitto) 1-1 ½ l water or good fish stock 1-2 onions 5-6 allspice berries (salt) 4-5 potatoes about 1/2 kg of filleted fish (salmon, whitefish, pike, perch) dill, chives, chopped parsley Served with: melted butter chopped raw onions Peel the onions and split them in pieces. Place them in the water or fish stock together with the allspice berries and bring to the boil. Cook for a while for the stock to become tasty. Peel the potatoes and cut into small pieces the size of your fingertips. Also cut the fish fillets into small cubes. Remove the onions and allspice berries from the stock and add the potatoes to cook. Let the soup boil for about ten minutes. Then add the fish and continue to cook for a few minutes until the fish is done. Chop the herbs and add to the soup. Serve the soup with melted butter and chopped raw onions, which every eater can add to the soup according to taste. The soup is at its best when eaten with rye bread.
My mom always made a goulash of sorts, I guess hers was more Americanized however. Hamburger, garlic, tomatoes, onions, green beans, beef broth and elbow macaroni. Seasonings of course. It is so incredibly good.
You are such a delight Philip, well done. I'm not a great cook either but practise makes perfect. I believe you can add a little olive oil to the butter to stop it burning. Also, braising the meat covered in flour first, then removing it from the pan and cooking the onions etc, then adding the meat back in might be easier.
Bravo, Philip! Your humour and frankness are so endearing that one can’t help but cheer you on. And with such beautiful results, your fellow Lalanders are soon going to be demanding more ‘disasters’! All the best! ❤️
A little hint Philip have everything chopped and ready it makes life so much easier. The true measure of a good cook is someone who gets creative and adds when you can see it just needs a bit extra oomph! You got what it takes to be an excellent cook, well done...
You did a great job! My only tip would be that when scrapping the knife across the cutting board to move the food, try scraping with the back of the knife, rather than the blade. Using the blade makes it dull more quickly. Again, you did a good job, and I'm anxious for the next edition!
You did what, in my opinion, every good cook does: improvise, and react to the situation at hand, not necessarily what a recipe tells you /should/ be happening. Adding the smoked paprika and the wine especially was a clutch move. And if there are folks who don't like to cook with wine, adding more beef broth would have also done. Given what I've seen on this first episode, I think you'll turn into a decent cook! I hope you learn to enjoy it, too, along the way!
You're just developing a base, a sofrito, as they say in Spanish, carefully, slowly, so it gets a chance to meld, then browning meat so that it stays juicy inside, cooks nicely, and finally vegetables. Let them "stew" together for the desired time, slightly simmering, then shut the stove off. Let the flavors meld some more and finally heat up and serve. Next day, or evening after sitting all day. Flavor works best that way, like a good soup, as well. Winter cooking is just so nice. Think of grandma's slow cooking, no rushing after a day at the office. Just gentle cooking. You'll be fine.
Philip…..you nailed it….well done. I love how you went with your gut and improvised with the recipe….I do this all the time. And going out to the garden in the dark for flowers was just the cherry on the top. I am going to try this….best compliment I can give you….❤
Everytime I see your cabbages in your garden, I think of the delicious cabbage stews my mom used to make in winter. She used to cook lamb meat till it was falling off the bone, then add a bit of carrots and potatoes and when it is slmost ready, she would add a whole cabbage - don't worry thd cabbage cooks away to a reasonable amount. Serve with slices of lemon to drizzle over the steaming stew. Very healthy and warming for a winter meal!
Love this Philip definitely watch this channel. Start planning a dish to the sit down and laying the table. This shows that anyone can do it if you put your mind to it.
Dear Philip. You are perfectly expressing and portraying the exhaustion and frustration that comes from everyone learning how to cook for the first time, for a lot of people. We are all feeling for you!! This is why people give up on cooking. It can be overwhelming. So here's my suggestions. 1. Expect any new recipe to take TWICE as long as it says it's going to take. Or if you estimate the time it will take yourself, double it. 2. Because you're recording everything it will take twice as much time on top of that! From what I hear, doing anything on youtube makes it take twice as long. So because you're new, it may take 4 times as long as it would normally. 3. Mis en place is your friend!!! The cooking is not always the most time consuming thing. It's the prepping of the vegetables and measuring the ingredients. If you're doing 2-3 recipes prep and measure everything ahead of time and put it onto trays so it's all together. It's the reason cooking shows make it look easy. They're just dumping the stuff into the pan because it's all already prepped. 4. Practice and study your knife skills with a really good knife. Make sure it's sharp. Accidents happen because of dull knives. 5. Be patient with yourself. As with any craft, of which you've mastered many already, it takes time and perseverance. The only real trouble I'm seeing so far is not giving yourself enough time. You'll get there. I heard a story once about a farm mother who cooked for a lot of people from scratch at every meal when someone asked how she did it. "After breakfast, I start lunch. After lunch, I start dinner." Best advice I ever heard. Cooking when you're not hungry is a total JOY! Good luck. We all have total faith in you. Just manage your expectations and your time and you'll progress quickly. Much Love, Melissa in Michigan, USA ----P.S. My husband does the cooking most of the time. It's overwhelming for me. LOL But I worked in professional kitchens and this is what I learned.
congrats Philip you did really well. I was surprised when I looked into the net for a real gulash recepie that instead of having it more thickened here in germany that the hungarian eat it more as a soup. And with that I found my recepie from the Banatian swabs who lived in hungarya to work after got called to help out. It was a fun video to watch and all were happy with the result I think. So crack on for more 👍👍🥘🥘🍲🍲
The good thing about Hungarian goulash is that every family has their own version, and it's very forgiving. Put in or leave out vegetables as you like or as you can find them. I made this last weekend--my preferred version includes parsley root but I couldn't find any so I left it out and added a little more potato. Sometimes I add a pepper and a tomato, sometimes not. Use what you like and just adjust the seasoning as needed until it tastes good to you!
Excellent call on the addition of wine. A bay leaf at the beginning of the simmer and a touch of fresh rosemary would be good also. You were a wonderful chef!
Hi Philip, this was wonderful & your dish looked delicious! Great job! Looking forward to more cooking videos! Thank you for sharing, take care! Kathy x 💖
🎉ALRIGHTY Phillip! Way to go! Look at you taking on the world! First the adventure in the air balloon! And, now venturing into the culinary world! Joyous to see you blossom! Cheers from Herndon, Virginia, USA!
Love it!!! I have found that it’s sometimes harder to “follow” a recipe, then to just do it. Once this series of over you will definitely feel as comfortable in the kitchen as you are on stage. Everything looks great 🥰
From Norway, you taught me something new. Cooking starts always with a nice glass of wine! 🤪 Thanks for all the nice vlogs from Lalande and.... keep cooking! Buuuuut showing new, good skills and mastering it, you might have to continue. Looking forward to that 😀
Well done Philipp 👏🏼👏🏼👏🏼💖 Wine is a must, actually how I used to do it was burn the meat in flower and onions with spices and then add the wine. Later the veggies 😋😋👩🏼🍳Gulasch also should have red pepper 🫑 in it.
Philip ! That was fun. You are definitely going to have fun with this series on cooking ! You make me feel comfortable and totally relatable on the angst one has when one tries a recipe for the first time. You did terrifically. Can"t wait to see more of your honest cooking experiences. Bravo
Great job Philip. Enjoyed your cooking skills I believe all men need to cook more, I raised two sons and they love cooking now my two grandsons love helping their daddy Fantastic. Can’t wait to see your next video ❤
Good Job Philip! Everyone seemed to enjoy it! Perfect dinner for the weather. I enjoy your table settings every time. I laughed hard when you swore! Best part! LOL
CONGRATULATIONS 🎉 LOVE ‘recipe for disaster’ …..looking forward to the next episode! Loved your showing of the handimans gate work too! Bless xo and for Ed n Anna too! Always so impressive how you support your friends! Love love love love!
I used to nibble on carrots from my grandparents garden when they had one. Also, when my mom cooked cabbage rolls, I would only eat the filling, I hate the smell and the texture of cooked cabbage but raw is totally different for me. When she was done taking the leaves off she would save the head for me.
Woah, Philip, way to go! That looks Super delicious! Comfy food on a cold night! Great job! 👏👏👏 Beautiful setting with a lovely bunch of flowers! Love the colours
I love this Philip ! The cooking has always been my favorite at LaLande- let’s not kid ourselves, the gardening, diy, and restoration, oh and emmaous are also my favorites!! Love it!
Table looked magnificent! My boss always said you eat with your eyes as well as your mouth, so, I am sure it was delicious. And those flowers!!! My job for 8 yrs was giving dinner parties. It is such a challenge & tons of creative fun setting the table, styling the food. Arranging the flowers. You did a fantastic job.🎉
Phillip, your contributions to Stephanie’s channel are wonderful, I hope you realize how special you are. You are such a kind hearted soul. Stephanie is blessed to have you! Cooking, how fun! Recipe for success! Simply follow the recipe, don’t wing it. Just stick to the recipe and what ever you cook will be delish! I’m proud of you! Well done ❤Life is good 🕊️ enjoy!
No worries. It is a stew. As long as it is seasoned well. There is no way to mess it up. From Stephanie's vlog, looks like it came out fabulous.
Well done, Philip! Remember when cooking, it's a lot about ratios. With a recipe such as stew or goulash, you can add more veggies or meat as you want, to make the meal expand to feed your crowd of people. You'll then want to add additional seasoning to ensure there's flavor, and liquid to ensure there is a soup, of course, but you'll soon learn you don't actually need to put your diced carrots in a measuring cup, for example. Just chop up what you want and toss them in. Same with the flour for the meat. The flour needs to coat the meat where it will act as a thickening agent for the broth, but measuring an exact amount isn't necessary. Just do be sure to leave the excess flour in the bottom of the meat bowl. With these sorts of recipes, you can really make accommodations to suit your tastes and what you have available in the kitchen pantry, as you did by adding smoked paprika, for example. Your instincts are good, Philip, for example, as you added more butter when the pan looked dry. It's really only with baking that you need to pay attention to the recipe, because baking is an actual science. This sort of cooking has some science, but it's more an art. This was a fun video! Congrats on challenging yourself to try something you aren't comfortable doing typically.
Hiya, ditto we all have to start somewhere. Blessings luv Ontario Canada 🐝🇨🇦
If you are not een experianced cook you need some guide to start off with. He obviously still needs a lot of help like when he wanted to cut the meat. He could have bought the meat already diced if he wanted.
Nicely done
Dammit! I wanted to say this! Well done Kate. Well done Philip.
Yummo!!
“Yes, please!” to more ‘A Recipe for Disaster’. ✨
Well done Phillip, now this channel I will certainly keep my eye on. Thank you so much for being you, you're a joy to watch and I love your attitude towards life itself! These cooking vids will defo be a great addition... for us all.
The bravery of trying out something new ON CAMERA is beyond me. I'm going to learn to drive a tractor properly this winter, and use all the extra accessories needed for our farming. There will be no camera on me and thank goodness because there will definitely be many mistakes in the learning process! Well done Phillip!
You can do that. Don’t be intimidated. They’re still just an engine & parts. It’s the jumbo size exterior that you need to get used to. You’ll get used to judging for its size, & will perfect your honing it in better with every try.
Our family in Canada only dress a table up on Christmas and Thanksgiving. I like that you do that because it makes a dinner more of an experience and occasion by being intentional about presentation.
I enjoyed this video immensely. Your choice of title for your cooking show is hilarious! All turned out wonderful, Philip.
Enjoyed your vlog Philip! Your charming and inimitable style shone through! You have a wonderful voice for storytelling too. The goulash and table setting looks fabulous. Love to see more vlogs! Bravo! 👏🏻👏🏻👏🏻😍
Hi Philip, I enjoy your good disposition in trying to learn a new recipe.
Don’t worry if it doesn’t come out perfect, there were times my new recipe didn’t come out as expected!
Practice makes perfect, find recipes to make and we will be watching!🥘🫕🍱🍜
Philip, you are hilarious! And I loved every minute of your vlog! The dishes are beautiful and you always lay a gorgeous table! Thank you for adding how you think it through, so we can learn. Please make more videos for your vlog - on all the things that interest you. We all adore you!😊🤗 and I see no reason the butcher can't cut up the meat.
Well done Phillip! As a novice you are brave to demonstrate your ‘skills’ on camera. You have received some valuable tips here, and will eventually learn to trust your culinary instincts without a recipe. Observe the fundamentals and the rest is up to your love of food, and the knowledge you will pick up along the way. Learning to be a good cook is a lifetime endeavour.
I find things I want to try and then I watch all the RUclips videos on the dish and put it together the way I want it. I don't have very many disasters and most of them come out very well. Just find something you want to make and go for it like you said. A great plan!
I’m proud of you Phillip. Trying something new and out of your comfort zone. Anyone can cook. Following a recipe is best until you are comfortable knowing what compliments each other then you can just start throwing things together. I thought your goulash looked delicious, very hearty, warm, comforting.
Some of us can’t cook 😅
Absolutely fantastic. I love your humor, and your cooking looks wonderful. Well done.
Just a wee tip when cooking with butter, add a splash of olive oil, it will prevent the butter from burning. A chef told me that tip. You did well and you were funny and interesting to watch. Can’t wait for the next one!😊🎉
It was just fun watching you, I had a smile on my face the whole time! I'm glad everyone liked your stew, I know I would have it looked great!
You did awesome! Taking the initiative to ad more butter was the right move! I actually put the meat in the pot first and let it lightly brown, take the meat out, set it aside add butter and onions let it simmer in the meat juices along with chopped up celery. Something you might try next time
If you go to the butcher in the village or in the supermarket bucher, you can buy equally value beef but the great thing is the butcher will cube it for you and you can ask for the excess/bones to make the soup or give the bones to Amaurys dog.
I loved how everyone has given you handy hints & lots of encouragement.. they want you to succeed! You made me smile as well as all your friends at the table, especially Stephanie!! Thank you
You are learning well! Adding ingredients not in the recipe is a great chefs secret....you make it your own and remembering who your guests are and what they like helps too. Great success!❤
So glad to see a Philip video again~ Honestly would also love to see a video going over some of your favourite dinnerware and silverware if you ever have the time :) As someone who also loves Fall in general that aesthetic I really appreciate your tastes~
Who doesn’t love cooking shows? Great idea and happy to spend time in the LaLande kitchen with you!
Yummy yummy!!! Excellent stew, for sunday .Dinner time tomorrow.THANK YOU PHLLIP
Recipes! China and table linen!! Perfect! Yes please to lots more!!!!😊
This was fun watching Phillip. Looking forward to more cooking. It looked really good too. Wish my hubby could cook and set a table but he is lucky to match his socks LOL.
Philip what a wonderful video.Your goulash looked delious.The table setting beautiful.
Phillip, use olive oil with the butter because olive oil has a higher smoke. Looked delicious!
YES, THAT IS GREAT TIP.
It looked like it turned out great. I want to give it try in my kitchen. And of course your table setting was very beautiful. Well done Philip!
Well done Phillip.. That was soooo well done. Your table setting was beautiful, and I literally TASTED that delicious Ghoulash
Cheers Philip! Wonderful recipe, beautiful plates and most of all the beautiful people sharing this gorgeous meal! JOY!!! 🥰🥰👍🏻💖
Well done Philip. I have never tried goulash into loaf. On it today. Very well done you and thanking you for sharing.xx
Phillip, I can relate to the “it’s been a long day” and your quiet uh huh! Cooking can be stressful but happy times when everyone sits down and enjoys your efforts!
I wasn't having the best day; and when I saw your vlog I turned on and immediately started smiling! So thank you for a really enjoyable 1/2 hour, great inspiration, and brightening my day considerably.!!!
How nice to see you promote Hungarian culture, thanks Philip! Made my day.
I actually visited the Herend Porcelain Manufactory this summer, because you guys reminded me how special these things are! 🙏✨
The gulyás looked absolutely delicious! We would call it more like a pörkölt (gulyás is more of a soup and pörkölt is the stew) but great job nonetheless! 👌😊
Fantastic job Phillip. Looks delicious ♥️♥️ Can't wait for the next episode 👏👏👏👏
It looked and sounded like it was delicious so you have succeeded. It's always a bit stressful when you are cooking for others but the best way to get better is practice. Love you tons.
Charming, funny and informative. Looks yummy. Can’t wait for the next recipe.
It looks so good. Great Job Phillip. Happy to see you making videos :)
Bravo Phillip!!! It looks wonderful!!! And I miss everyone around that table. Hugs from Canada❤
Well done Philip! I’m excited to see your video of it and for sharing the recipe. 🥰
It actually looks very good. As long as the food is cooked properly, it doesn't matter what you add to a dish like this. You go with what you think will add character to the dish. Taste it along the way to make sure you like it. Then add what you want to correct it. I will read how many people the recipe serves and do half again. Just to make sure there's enough. Better to have too much than not enough. Great job.
Oh.... please do more of these cooking videos Philip! You're doing just fine. Bonus points for a man who will go outdoors in the dark and select fresh flowers for the dinner table after setting the table with lovely china, napkins and candles!!!!!!
Really enjoyed your video, Philip! I think you did an awesome job. The bread bowls were pretty and all the little touches on the the table looked beautiful. Really excited to see what you cook next. During the fall and winter season, I really like using our crockpot and whipping up some delicious casseroles. Warm and cozy comfort food really helps you cope with the crummy cold weather. Hope you all are having a great weekend. Cheers! 💝💖💗💕
Barb's EASY Hungarian Goulash: Brown 2 lbs. ground beef in a fry pan drain off grease when meat is done cooking. Add 2 med. cans of Stewed Tomatoes to meat cover and simmer on low. In a different large pot add water enough to cover 1 and a half pounds Elbo macaroni, boil Macaroni till done about 7-10 minutes. Drain macaroni and add it to meat mixture. Salt and pepper to taste. Simmer everything again for a few minutes to let the flavors soak into the macaroni. I find it best to make sure there is enough liquid in the pan to cover all of meal when simmering everything together. If you need more liquid, you can add a little water to meat mixture but not too much, just enough to cover everything. salt and pepper to taste. ENJOY You can always add more tomatoes if you like, and a small, chopped onion cook with the meat if you like. I make this and serve it is a bread bowl.
Yeay Phillip! I always feel that way with new recipes. Well done!
So good to see you vlogging! I appreciated the care you took with all aspects of the meal. And now I will be trying goulash too!
There you go - you were a natural with the onion chopping 🙌🏼😂🤣 love it, love the spatula, love your humour. More please 👏🏼🦉🍁🍄✨
Such a fun video to watch, you did a great job Phillip.
I love this!! It was so much fun to watch you figure it all out. Just keep doing what you're doing. The joy is in watching the journey.😁👏
It looks great, proud of you for getting in the kitchen and cooking. You can only become a good cook if you get a lot of practice and its really not all that difficult. The table is beautiful as always. Nice job. Cheers!
Great job Philip! It looks delicious! I love anything warm and yummy in a bread bowl. Well done.
Fish soup à la Kainuu (Kainuulainen kalakeitto)
1-1 ½ l water or good fish stock
1-2 onions
5-6 allspice berries
(salt)
4-5 potatoes
about 1/2 kg of filleted fish
(salmon, whitefish, pike, perch)
dill, chives, chopped parsley
Served with: melted butter chopped raw onions
Peel the onions and split them in pieces. Place them in the water or fish stock together with the allspice berries and bring to the boil. Cook for a while for the stock to become tasty. Peel the potatoes and cut into small pieces the size of your fingertips. Also cut the fish fillets into small cubes. Remove the onions and allspice berries from the stock and add the potatoes to cook. Let the soup boil for about ten minutes. Then add the fish and continue to cook for a few minutes until the fish is done. Chop the herbs and add to the soup. Serve the soup with melted butter and chopped raw onions, which every eater can add to the soup according to taste. The soup is at its best when eaten with rye bread.
My mom always made a goulash of sorts, I guess hers was more Americanized however. Hamburger, garlic, tomatoes, onions, green beans, beef broth and elbow macaroni. Seasonings of course. It is so incredibly good.
Thank you Phillip❣️ Now I will not be afraid to try this recipe!!! Well done 👍🏻
Awesome 😎 to see you doing your own videos .. It looks delish..💖😊🇨🇦
You are such a delight Philip, well done. I'm not a great cook either but practise makes perfect. I believe you can add a little olive oil to the butter to stop it burning. Also, braising the meat covered in flour first, then removing it from the pan and cooking the onions etc, then adding the meat back in might be easier.
Bravo, Philip! Your humour and frankness are so endearing that one can’t help but cheer you on. And with such beautiful results, your fellow Lalanders are soon going to be demanding more ‘disasters’! All the best! ❤️
A little hint Philip have everything chopped and ready it makes life so much easier. The true measure of a good cook is someone who gets creative and adds when you can see it just needs a bit extra oomph! You got what it takes to be an excellent cook, well done...
You did a great job! My only tip would be that when scrapping the knife across the cutting board to move the food, try scraping with the back of the knife, rather than the blade. Using the blade makes it dull more quickly. Again, you did a good job, and I'm anxious for the next edition!
I was thinking the same thing. A lot of people do it that way, but the knife doesn't like that very much ;-)
You took the words right out of my mouth!! I was about to say the same thing about the knife... Well done Philip👍
Great tip!
And I wouldn't use my good knife to cut open the plastic bags of the potatoes etc. and don't put them in the wooden thing with the blade down.
You did what, in my opinion, every good cook does: improvise, and react to the situation at hand, not necessarily what a recipe tells you /should/ be happening. Adding the smoked paprika and the wine especially was a clutch move. And if there are folks who don't like to cook with wine, adding more beef broth would have also done. Given what I've seen on this first episode, I think you'll turn into a decent cook! I hope you learn to enjoy it, too, along the way!
Baking is about precision. Cooking is about the flavors you love and learning how to enhance them. Your instincts were spot on. Fantastic.
“This doesn’t seem right.” “I don’t know what I’m doing.” I could not love this more! Well done Phillip!
You're just developing a base, a sofrito, as they say in Spanish, carefully, slowly, so it gets a chance to meld, then browning meat so that it stays juicy inside, cooks nicely, and finally vegetables. Let them "stew" together for the desired time, slightly simmering, then shut the stove off. Let the flavors meld some more and finally heat up and serve. Next day, or evening after sitting all day. Flavor works best that way, like a good soup, as well. Winter cooking is just so nice. Think of grandma's slow cooking, no rushing after a day at the office. Just gentle cooking. You'll be fine.
Nicely put.
Hi all! Glad to see Philip that you are making your own videos again! 💕🤗💕
I grew up eating goulash with pasta instead of potatoes. I have to try this recipe.
Philip…..you nailed it….well done. I love how you went with your gut and improvised with the recipe….I do this all the time. And going out to the garden in the dark for flowers was just the cherry on the top. I am going to try this….best compliment I can give you….❤
great cooking Phillip- table setting was fabulous and the serving in the bread awesome. Look forward to your next cook.
Everytime I see your cabbages in your garden, I think of the delicious cabbage stews my mom used to make in winter. She used to cook lamb meat till it was falling off the bone, then add a bit of carrots and potatoes and when it is slmost ready, she would add a whole cabbage - don't worry thd cabbage cooks away to a reasonable amount. Serve with slices of lemon to drizzle over the steaming stew. Very healthy and warming for a winter meal!
Great dinner Philip! Thanks for sharing the recipe, it looks delicious!
Love this Philip definitely watch this channel. Start planning a dish to the sit down and laying the table. This shows that anyone can do it if you put your mind to it.
Dear Philip. You are perfectly expressing and portraying the exhaustion and frustration that comes from everyone learning how to cook for the first time, for a lot of people. We are all feeling for you!! This is why people give up on cooking. It can be overwhelming. So here's my suggestions. 1. Expect any new recipe to take TWICE as long as it says it's going to take. Or if you estimate the time it will take yourself, double it. 2. Because you're recording everything it will take twice as much time on top of that! From what I hear, doing anything on youtube makes it take twice as long. So because you're new, it may take 4 times as long as it would normally. 3. Mis en place is your friend!!! The cooking is not always the most time consuming thing. It's the prepping of the vegetables and measuring the ingredients. If you're doing 2-3 recipes prep and measure everything ahead of time and put it onto trays so it's all together. It's the reason cooking shows make it look easy. They're just dumping the stuff into the pan because it's all already prepped. 4. Practice and study your knife skills with a really good knife. Make sure it's sharp. Accidents happen because of dull knives. 5. Be patient with yourself. As with any craft, of which you've mastered many already, it takes time and perseverance. The only real trouble I'm seeing so far is not giving yourself enough time. You'll get there. I heard a story once about a farm mother who cooked for a lot of people from scratch at every meal when someone asked how she did it. "After breakfast, I start lunch. After lunch, I start dinner." Best advice I ever heard. Cooking when you're not hungry is a total JOY! Good luck. We all have total faith in you. Just manage your expectations and your time and you'll progress quickly. Much Love, Melissa in Michigan, USA ----P.S. My husband does the cooking most of the time. It's overwhelming for me. LOL But I worked in professional kitchens and this is what I learned.
congrats Philip you did really well. I was surprised when I looked into the net for a real gulash recepie that instead of having it more thickened here in germany that the hungarian eat it more as a soup. And with that I found my recepie from the Banatian swabs who lived in hungarya to work after got called to help out. It was a fun video to watch and all were happy with the result I think. So crack on for more 👍👍🥘🥘🍲🍲
Looks delicious...I have always love the idea of a stew inside of a loaf of bread. But I will leave the caraway seeds out if you don't mind
The good thing about Hungarian goulash is that every family has their own version, and it's very forgiving. Put in or leave out vegetables as you like or as you can find them. I made this last weekend--my preferred version includes parsley root but I couldn't find any so I left it out and added a little more potato. Sometimes I add a pepper and a tomato, sometimes not. Use what you like and just adjust the seasoning as needed until it tastes good to you!
Excellent call on the addition of wine. A bay leaf at the beginning of the simmer and a touch of fresh rosemary would be good also. You were a wonderful chef!
I love you Philip, you're so good in front of the camera ❤Remember to twist the bottle as you finish pouring your wine Philip !! x
Hi Philip, this was wonderful & your dish looked delicious! Great job! Looking forward to more cooking videos! Thank you for sharing, take care! Kathy x 💖
🎉ALRIGHTY Phillip! Way to go! Look at you taking on the world!
First the adventure in the air balloon! And, now venturing into the culinary world! Joyous to see you blossom!
Cheers from Herndon, Virginia, USA!
Love it!!! I have found that it’s sometimes harder to “follow” a recipe, then to just do it. Once this series of over you will definitely feel as comfortable in the kitchen as you are on stage. Everything looks great 🥰
You are going to make a good cook, your intuitive concerns were spot on. Cooking is a blend of science and art.
Lovely apron, spatula, table display and what looked like a delicious meal! Thank you so much, I'm really looking forward to seeing more videos 🤗xx
You did a great job Philip. Aw now i just realised that you are wearing a hedgehawk apron. So cute🤩😇
I love this idea for a new series!! Hope you do more!
You go Phillip you are doing great and as you said this is how you learn.
I love your tablescapes! They are so lovely!
Love the whole video!!! Table lovely, always love settings. Thanks for sharing!!!
From Norway, you taught me something new. Cooking starts always with a nice glass of wine! 🤪 Thanks for all the nice vlogs from Lalande and.... keep cooking! Buuuuut showing new, good skills and mastering it, you might have to continue. Looking forward to that 😀
I did not know you had a channel Phillip! Yay!!! Looks delicious! Good job!🥰
Well done Philipp 👏🏼👏🏼👏🏼💖 Wine is a must, actually how I used to do it was burn the meat in flower and onions with spices and then add the wine. Later the veggies 😋😋👩🏼🍳Gulasch also should have red pepper 🫑 in it.
Philip ! That was fun. You are definitely going to have fun with this series on cooking ! You make me feel comfortable and totally relatable on the angst one has when one tries a recipe for the first time. You did terrifically. Can"t wait to see more of your honest cooking experiences. Bravo
Great job Philip. Enjoyed your cooking skills I believe all men need to cook more, I raised two sons and they love cooking now my two grandsons love helping their daddy Fantastic. Can’t wait to see your next video ❤
Good Job Philip! Everyone seemed to enjoy it! Perfect dinner for the weather. I enjoy your table settings every time. I laughed hard when you swore! Best part! LOL
CONGRATULATIONS 🎉 LOVE ‘recipe for disaster’ …..looking forward to the next episode! Loved your showing of the handimans gate work too! Bless xo and for Ed n Anna too! Always so impressive how you support your friends! Love love love love!
I used to nibble on carrots from my grandparents garden when they had one. Also, when my mom cooked cabbage rolls, I would only eat the filling, I hate the smell and the texture of cooked cabbage but raw is totally different for me. When she was done taking the leaves off she would save the head for me.
Great job Phillip. Your meal looks delicious. Your table looks beautiful. I enjoy your passion for beautiful table settings.
Looks delicious Philip, very impressive idea for a dinner party x
This is the perfect kind of videos! None of us know what we are doing until we screw it up the first time. 😄
Woah, Philip, way to go! That looks Super delicious! Comfy food on a cold night! Great job! 👏👏👏 Beautiful setting with a lovely bunch of flowers! Love the colours
I love this Philip ! The cooking has always been my favorite at LaLande- let’s not kid ourselves, the gardening, diy, and restoration, oh and emmaous are also my favorites!! Love it!
I love this idea and hope that you do more. Thank you Philip!
Table looked magnificent! My boss always said you eat with your eyes as well as your mouth, so, I am sure it was delicious.
And those flowers!!! My job for 8 yrs was giving dinner parties. It is such a challenge & tons of creative fun setting the table,
styling the food. Arranging the flowers. You did a fantastic job.🎉