Matt hey i would love a video on plating. Maybe going over different types of plates, colors, how to think about plating for presentations. Thx love ur content
Is that the oldschool brunoise style? Nice. Apparently some people even divide the individual layers after quartering, don't know why tho. Do you ever feel bad with the metal bench scraper on the wood board? I do, even though the knife is definitely more damaging. Still bothers me and I use plastic scrapers 😅
Oh noo 😒 Matt got a tattoo, this explains a lot now. The explanation last week about grinding for so long on social media, the pitch for a show at the knife store. Your welcome Matt, glad I could help. Enjoy Local 81, where all souls serve.
That knife looks sick
Onion skin removal can get flimsy sometimes you are not alone
Haha good thing I’m not the only one
Soak it in water
Matt hey i would love a video on plating. Maybe going over different types of plates, colors, how to think about plating for presentations. Thx love ur content
Such a great idea
Thanks man your a beast! Great videos!
Totally needed this video!!! Thank yous!!!!
I love your content matt.
You're so nice and educative..
Keep doing what you love and what makes you happy
I appreciate that!
A tip, keep the root on while chopping your onion. Not only does it keep the onion together but it helps to keep you from crying.
Yep. As you can see i always keep the root. I just cut the dirty parts off.
Vid on different knives at different price points?
Good idea
This video is very informative and interesting..💯✔️🥰
which demeyere pan should i buy matt?
That knife is kewl
DAMN! 1) gotta sharpen my knives and 2) practice your method a lot!
Thanks and i love you knife 😍
So do i. Shes new
@@acooknamedMatt ill go watch the video
That knife is beautiful! I hit him up so I'm saving money now lol
Dave is an artist
Nice! What kind are knife do you have?
Made by FireHorse Forge
Where can I find such a gorgeous knife? 😍
FireHorse Forge in seattle
Lets do a taco or some mexican food colab in the future bro!
Anytime
brunoise!
Yeee
new knife flex goddamn
It so rad
Is that the oldschool brunoise style? Nice. Apparently some people even divide the individual layers after quartering, don't know why tho.
Do you ever feel bad with the metal bench scraper on the wood board? I do, even though the knife is definitely more damaging. Still bothers me and I use plastic scrapers 😅
Haha nah i never even think of it. Using the tools like they should be used.
I left a comment 💜
Oh noo 😒
Matt got a tattoo, this explains a lot now.
The explanation last week about grinding for so long on social media, the pitch for a show at the knife store.
Your welcome Matt, glad I could help.
Enjoy Local 81, where all souls serve.
It’s tattoo number 3 :)
@@acooknamedMatt aha 😆
Wish you the best 🖤🖖🏻
The only issue is I probably could have used the first method and had as fine a dice as the second
Let’s see it
I do the tuck your knife under the onion layer and peel back with knife, not the safest method lol
Is it just me or can you litteraly smell the onion through the screen..?
Marco Pierre white
:)
I’m human
im not a bot :)
My onions have been having a death grip to their skins lately. 😅
Haha right?! 😂
Sup
Sup
Freaking onion skin is a big pain. I've noticed that red onions it's even worse. Usually that's my wife's job to peel the onions
Hahaah
Well, you see... I do all the cooking, and most of the prep, except for onions. That's her contribution. Because onions are a big...POA👍🏽
First. Oñon.
Oñon
Ok dude both sizes cook down either way idk you but you look like coping showing off.
The whole “either way” or “whatever” mindset is what makes the difference. It’s all in the details baby :)
Definitely not a bot bot bot bot bot tttzzzzzzzzzzt
Haha