In regards to the Bubble pillow potato recipe, I would try it again with glutinous rice flour and russet potatoes and see how it is. I'm not sure if it would be crispier this way but it could be worth a shot. Nothing but love and respect for the OG creator of this recipe.
I’ve seen a version of this recipe on Instagram, and they did not use glutinous rice flour they used plain AP flour and corn starch and then rolled them out smaller and thinner; they came out super crispy. Could that be it?
Bro you went from 80k subscribers, when I first watched you in your OG kitchen... to about a year later over a Million! Now on the 3rd kitchen 😋 professional 👌! You, as I've said before, at 80k, are one of the top 3 chefs on YT.... Congrats 👏 buddy!
Right back at ya! Gonna make both recipes, but go with russets for the second one. Your shock, perhaps satisfaction, as you watched the evil fridge slowly going past the tipping point. Priceless. How do you like that ricer your using? I have one recommended by ATK that I'm disappointed with. Very flimsy. You haven't steered me wrong so far. Love the Lamson fish turner, and baught Lamsons kitchen shears. Excellent. To you all the best, from the Pacific Northwest. P.S. I wouldn't click on that Lucifer link if you paid me.
If I may suggest. The problem with the second recipe was the tapioca starch. To get that consistency you cannot substitute tapioca starch with corn starch. The same thing happens when I try to make foo yung hai with corn starch instead of tapioca. You might wanna try again and if you get better results make a follow up video 😁🙏🏼.
If I may also expand on this topic the difference in potato could also realistically alter the recipe at a fundamental level. Different potatoes have different overall starch content, moisture content, etc. Would definitely start by using the proper potato, and then expand into various starch changes personally.
If you listen carefully one can faintly hear the agonized screams of each finished potato wailing and begging for Rosemary Salt!! IYK, YK. The layered pressed first one is a show stopper at a dinner party or holiday meal. Also easy to make ahead and I have good success eschewing the hassle of deep friying and instead shallow pan frying on each side in about 1/2" of peanut or avocado oil. Great video! Poor fridge . . .
@@thatdudecancook I tried the first recipe a while ago, but it went horribly wrong… 😵💫 Seeing your method has inspired me to try it again! (Quick question- do you think extra virgin olive oil would make a passable substitute for the butter/fat?) Thank you so much for all your videos, mate! ❤️
That was a great example of the highs and lows of doing a tic tok recipe. 👏 ! I always think that the fun is in the process. I enjoy a fail as much as a win (mostly). I tend to only make food for family that I've made before. There are very few online recipes that I don't "tweak" a little just for available ingredients and taste. When you find a perfect one it is a keeper! Thx!👍
Same. It was refreshing to see Sonny try a recipe new to him as well as us, and see him, a great chef, get a fail. I don't feel so bad now, as I have had way more fails than wins.
Thank you for using the guard on your mandolin, I always cringe away when I see people using them without, I've watched too many cooking competition shows and seen people peel their hands using those things. I've had one for years but it doesn't have a guard so I've always been too afraid to use it lol
No idea about the second one but it is usually done with a pâte à choux with flour and leftover potatoes. They're called potato puffs because they puff up and they do get crispy.
You’ve been one of my favorite cooking channels for a while now but the fact you have a ping pong table in your family room, WOW! One of my favorite hobbies besides cooking :)
So glad I found you! I GET it! Your passion! I used to be way overweight, well, not that much, just from pregnancies, not anymore, got that “something” that just makes me STOP. Ok, TMI. Thank you, you’ve helped. I think it’s called Leptin, a hormone that’s actually excreted, not from a gland, meaning endocrine, but it comes from the actual FAT on a person’s body! So weird. Anyway, love your passion and personality, you’ve GOT it! Appreciate you very much, Pneuma.
There’s a channel on RUclips called Hausgemachte Rezepte that made a very similar one to your second recipe (but it’s better in my opinion). The video is called “when you have two potatoes and one egg. Potatoes made like this. Quick and easy recipe.” The recipe is absolutely phenomenal, I’ve made it well over a dozen times at this point. It’s also really good with a small chunk of cheese inside of it to make it “stuffed”. The main difference between her recipe and the one you tried was the binder.
Bro you went from 80k subscribers when I watched you in your OG kitchen... to about a year later over a Million! Now on the 3rd kitchen 😋 professional 👌! You, as I've said before, at 80k, are one of the top 3 chefs on YT.... Congrats 👏 buddy!
@@blackwivesmatter9040 Not Another Cooking Show, and Guga. Simply bc ThisDudeCanCook and the aforementioned say "you could do this, you could do that, could be better with this." Too many YT chefs state "BEST dish ever." When the best chefs in the world state they have yet to make the perfect dish.
Amazing how what’s old is new again. First one is an old school pave, and first time I saw it was in a Charlie Trotter book. It’s also in Ad Hoc, the Keller book with the brownie recipe you made earlier. Only difference is the fat, butter instead of duck fat, and these are deep-fried instead of pan-fried.
2:20 dude I almost cried when I saw this. I immediately paused the video and went to try it. I cook A LOT of potato dishes. I just made 3 shepherds pies a couple days ago and I absolutely can't stand peeling potatoes because once half of it is peeled it's hard to grasp it without it slipping out of your hand and I literally look like one of those people from 90's infomercials where they're ineptly fumbling with mundane daily household items to sell a gimmicky product.
1st recipe is Au Gratin from my days as a sous chef, and duck fat was a nice choice. Second recipe: can't 1st fry anything at 250, so raise that to 320 for 1:13. Nice job.
You should use an “Effort to Satisfaction” ratio to rate the foods you make! Because of course something with high effort may not really be worth the time in the end and vice versa
Yukon Golds are more of a Waxy Potato. While Russets are a very Starchy Potato. I think that could have been a factor as to why they broke apart so easily in the oil? Just a thought. I am by no means a professional like you, just an observation. Still love the channel and I learn something new every time I watch. Have a wonderful day/night (whenever you see this.)
I followed the original recipe, 300 grams of Russet Potato, 2 tablespoon of glutinous rice flour (sweet rice flour) and 4tsp of potato starch (in place of 1tbs of corn starch) salt and pepper- the potato pieces stayed together when fried. It is crispy even after the first fry but more crispy after the second fry
If you had used russet potatoes as they have more starch than yukons, they wouldn't have fallen apart, and you wouldn't have to stick the starch from another vegetable into your potatoes to make it work
I was freaked out by the changing amount of kitchen roll on the left side of the counter. There's none! No, there's some! Wait, there's more, plus some tools!
I did learn something from this video, to follow the recipe. That dude that is supposed to be able to cook kept saying he was following the recipe exactly, all while changing the main ingredient in the recipe and then wondering why it didn’t work 😂
You are going really hard since the move, did you already mention if you have video support/editing? The new kitchen looks amazing! I know a lot of influencers move to various places for opportunity. Anyways, nothing but love for me! I love this stuff! I’ve always been a home chef/cook, since I was seven years old with my single mom, if I wanted scrambled eggs learned how to make them. I’m 41 years old and did not have RUclips at the time Gordon Ramsay would’ve shit on my eggs, or shat if you’re from over the pond. Anyways, this channel rocks!
Next best thing to duck fat would actually be goosefat, followed by schmaltz. Butter works too for potatoes, but makes things taste too heavy unless you've clarified it first.
I do not think most of us have a refrigerator in the backyard that we fight with and it doesn't punch back!! 😂 Lol that's one of my favorite parts of your videos dude
gonna the first one with beries pork drippings, they make some of the best pork sandwiches in north of england and they sell the drippings at the shop, should be good
![[DRAGON BALL LEGENDS REVEALS ＆ STUFF] LEGENDS FESTIVAL 2024 Special Edition Part 1](http://i.ytimg.com/vi/mV5bGIswTtQ/mqdefault.jpg)
In regards to the Bubble pillow potato recipe, I would try it again with glutinous rice flour and russet potatoes and see how it is. I'm not sure if it would be crispier this way but it could be worth a shot. Nothing but love and respect for the OG creator of this recipe.
Maybe boil in water till they pop up, dry then fry?
I’ve seen a version of this recipe on Instagram, and they did not use glutinous rice flour they used plain AP flour and corn starch and then rolled them out smaller and thinner; they came out super crispy. Could that be it?
Russet should work better as they are starchier so more clumpage im thinking
Bro you went from 80k subscribers, when I first watched you in your OG kitchen... to about a year later over a Million! Now on the 3rd kitchen 😋 professional 👌!
You, as I've said before, at 80k, are one of the top 3 chefs on YT.... Congrats 👏 buddy!
The BEST part about your show is that you demonstrate as a true Chef! I woulda did this, maybe that, you can use this... etc... PERFECTION Sir 🥰 👏👏👏
I’ve never seen anybody make it rain with potato slices before. Economical and brilliant.
Made me laugh out loud in a quiet room. Well done, Sonny!
it's what women really want....lol
@@jumpieva in the club
Potatoes are amazing and that is all....HAPPY COOKING and much love to you all.
Salute.
You said it sister 👏
Right back at ya! Gonna make both recipes, but go with russets for the second one. Your shock, perhaps satisfaction, as you watched the evil fridge slowly going past the tipping point. Priceless.
How do you like that ricer your using? I have one recommended by ATK that I'm disappointed with. Very flimsy. You haven't steered me wrong so far. Love the Lamson fish turner, and baught Lamsons kitchen shears. Excellent.
To you all the best, from the Pacific Northwest.
P.S. I wouldn't click on that Lucifer link if you paid me.
I am a psycho
Most poverty foods are good. Rice, beans, potatoes are all my favorites.
If I may suggest. The problem with the second recipe was the tapioca starch. To get that consistency you cannot substitute tapioca starch with corn starch. The same thing happens when I try to make foo yung hai with corn starch instead of tapioca. You might wanna try again and if you get better results make a follow up video 😁🙏🏼.
Seen someone fail a recipe recently by replacing arrow root starch with potato starch, turns out different starch powders garner different results.
Heard that! Not sure how much crunchier they would get but if the worth a shot
Tapioca starch is more gooy/slimy.
@@thatdudecancook I disagree with viewer. Maybe have them send u a vid and if it works makes a plug for the person when u remake it. I dunno
If I may also expand on this topic the difference in potato could also realistically alter the recipe at a fundamental level. Different potatoes have different overall starch content, moisture content, etc. Would definitely start by using the proper potato, and then expand into various starch changes personally.
Absolutely love how your channel has evolved, congrats on 1M+. We sure do miss you in CO but happy to see you loving Austin.
Many thanks!
@@thatdudecancook Welcome to Austin!
If you listen carefully one can faintly hear the agonized screams of each finished potato wailing and begging for Rosemary Salt!! IYK, YK. The layered pressed first one is a show stopper at a dinner party or holiday meal. Also easy to make ahead and I have good success eschewing the hassle of deep friying and instead shallow pan frying on each side in about 1/2" of peanut or avocado oil. Great video! Poor fridge . . .
Just made a fresh batch! It would be amazing no doubt
Wow, that first potato preparation is stunningly drool worthy! Need to give that a try, many thanks! 😘
it's a must try!
@@thatdudecancook
I tried the first recipe a while ago, but it went horribly wrong… 😵💫
Seeing your method has inspired me to try it again!
(Quick question- do you think extra virgin olive oil would make a passable substitute for the butter/fat?)
Thank you so much for all your videos, mate! ❤️
The fork in the potato for peeling blew my mind!! Genius!
Look at this guy now!! New kitchen.. multi camera shoot! Amazing
I made the first potato dish a few years ago for New Years Eve to go along with some prime rib. It was amazing. Highly recommended.
For this kitchen, I would put some blankets and pillows and hang things around the room (behind the camera) that’ll help a lot with the echoey sound.
I had the first recipe at Bouchon in Las Vegas many years ago. Still the best potatoes I've ever had. They called it potatoes mille fuelle.
That was a great example of the highs and lows of doing a tic tok recipe. 👏 ! I always think that the fun is in the process. I enjoy a fail as much as a win (mostly). I tend to only make food for family that I've made before. There are very few online recipes that I don't "tweak" a little just for available ingredients and taste. When you find a perfect one it is a keeper! Thx!👍
Same. It was refreshing to see Sonny try a recipe new to him as well as us, and see him, a great chef, get a fail. I don't feel so bad now, as I have had way more fails than wins.
Taking the fridge down made it very clear to me how delicious the potatoes are😂
Same here!
I like when channels like this show everything even if it does not always gets perfect.
Yes. It also makes me feel better because my recipes often get messed up.
Thank you for using the guard on your mandolin, I always cringe away when I see people using them without, I've watched too many cooking competition shows and seen people peel their hands using those things. I've had one for years but it doesn't have a guard so I've always been too afraid to use it lol
You should be nervous about using it. My fingerprint has been changed forever since an 'incident' with mine.
if you don't have a guard, get one of those cut resistant, food prep gloves. It'll protect your fingers from the slice
glad you still went through with the video !!!
Love the new backgrounds, love the energy, and love the videos as always.
Thanks!
@@thatdudecancook not welcome 🤠
I can't imagine using a garlic press for potatoes. It would take all day!
Remember that you are making these for your future self, not your present self
No idea about the second one but it is usually done with a pâte à choux with flour and leftover potatoes. They're called potato puffs because they puff up and they do get crispy.
this was .... STUPENDOUS
You’ve been one of my favorite cooking channels for a while now but the fact you have a ping pong table in your family room, WOW! One of my favorite hobbies besides cooking :)
So glad I found you! I GET it! Your passion! I used to be way overweight, well, not that much, just from pregnancies, not anymore, got that “something” that just makes me STOP. Ok, TMI. Thank you, you’ve helped. I think it’s called Leptin, a hormone that’s actually excreted, not from a gland, meaning endocrine, but it comes from the actual FAT on a person’s body! So weird. Anyway, love your passion and personality, you’ve GOT it! Appreciate you very much, Pneuma.
There’s a channel on RUclips called Hausgemachte Rezepte that made a very similar one to your second recipe (but it’s better in my opinion). The video is called “when you have two potatoes and one egg. Potatoes made like this. Quick and easy recipe.” The recipe is absolutely phenomenal, I’ve made it well over a dozen times at this point. It’s also really good with a small chunk of cheese inside of it to make it “stuffed”. The main difference between her recipe and the one you tried was the binder.
Thank you for occasionally showing failures. Makes you more endearing since we all make mistakes and sometimes pick subpar recipes.
I am amazed by the magic paper towel roll in the background that keeps refilling itself and then going back to a roll.
Bro you went from 80k subscribers when I watched you in your OG kitchen... to about a year later over a Million! Now on the 3rd kitchen 😋 professional 👌!
You, as I've said before, at 80k, are one of the top 3 chefs on YT.... Congrats 👏 buddy!
Thanks my dude!
Who are the other two? Josh and babish?
@@blackwivesmatter9040 Not Another Cooking Show, and Guga. Simply bc ThisDudeCanCook and the aforementioned say "you could do this, you could do that, could be better with this."
Too many YT chefs state "BEST dish ever." When the best chefs in the world state they have yet to make the perfect dish.
@@blackwivesmatter9040 Josh and Babish are solid. Going in at like 5-6
@@RazDaz74 Guga is all stunt food, I dont consider him a chef.
Omg. I have the perfect Name idea for the second one.
How about :“Croquettes“?
Never doubt a Poppy recipe- she is as iconic as you are. Doesn't mean we don't enjoy watching you cook her food though :)
Love the empty paper towel roll in the background 🤪 looks like a fancy new kitchen, but I kinda miss the old kitchen! Congrats on all the success 🙏🏻
You absolutely killed it my dude! Shouts out to Sebastopol.
I made the 15 hour. They where awesome. Like your new kitchen
7:27 Loving the Mark Rober-esque shot there.
No matter what kind of day I am having, when I see your videos, I always end up with a smile. Keep up the great work.
Amazing how what’s old is new again. First one is an old school pave, and first time I saw it was in a Charlie Trotter book. It’s also in Ad Hoc, the Keller book with the brownie recipe you made earlier. Only difference is the fat, butter instead of duck fat, and these are deep-fried instead of pan-fried.
Excellent video as always. Definitely want to see what you did with the skins though.
Go back to where he finished peeling and click on the link. They're amazing.
@@davidbuben3262 dang, I can't do it on my device for some reason. Thanks though.
Dude !!! Luv this new series--Please do more...
This is going to be a fantastic series.
Quality of the videos is even better now that you have a new kitchen and employee. Keep up the great work and recipes!
2:20 dude I almost cried when I saw this. I immediately paused the video and went to try it. I cook A LOT of potato dishes. I just made 3 shepherds pies a couple days ago and I absolutely can't stand peeling potatoes because once half of it is peeled it's hard to grasp it without it slipping out of your hand and I literally look like one of those people from 90's infomercials where they're ineptly fumbling with mundane daily household items to sell a gimmicky product.
I don't know what made you start doing the fridge kicking and hitting but its briliant.
The fridge slow-tipping to a kung-fu style KO... [chef's kiss]
Fridge jump just made me spit my tea all over the living room 😂😂😂😂😂😂😂
Holy moly!! Starving now🥔👍
Thanks for this. Can’t wait to try the first recipe!
The stacked bunch looks incredible!
1st recipe is Au Gratin from my days as a sous chef, and duck fat was a nice choice. Second recipe: can't 1st fry anything at 250, so raise that to 320 for 1:13. Nice job.
That first recipe was awesome.... Great special occasion / holiday cook!
My wife and I love your cooking. We look forward to you finding a new way to beat the shit out of your fridge🤣🤣🤣
THE FRODGE HAS FALLEN! THE PROPHECY FULFILLED!
You’re busting out some content lately, it’s awesome!!
I finally got some help!
Love this guy!! I’ve tried most of these and they don’t disappoint
You should use an “Effort to Satisfaction” ratio to rate the foods you make! Because of course something with high effort may not really be worth the time in the end and vice versa
Nice downing of the fridge - I'll try those potatoes!
I just have breakfast you are making my hungry again
Yukon Golds are more of a Waxy Potato. While Russets are a very Starchy Potato. I think that could have been a factor as to why they broke apart so easily in the oil? Just a thought. I am by no means a professional like you, just an observation. Still love the channel and I learn something new every time I watch. Have a wonderful day/night (whenever you see this.)
I followed the original recipe, 300 grams of Russet Potato, 2 tablespoon of glutinous rice flour (sweet rice flour) and 4tsp of potato starch (in place of 1tbs of corn starch) salt and pepper- the potato pieces stayed together when fried. It is crispy even after the first fry but more crispy after the second fry
In the beginning the recipe reminds me of Polish Potato dumplings for stews.
best part "yOU kNOW I LOVE YOU AND IM OUT" just my favorite
BRO YES HAHAHA THE OUTDOOR FRIDGE❤
Fun potato video and who doesn't love a two-leg refrigerator karate kick!
Always good to see you.
*makes it rain potato slices*
Okay, FINE, I’ll like the video, gawd
I’m definitely going to give that first recipe a try.
If you had used russet potatoes as they have more starch than yukons, they wouldn't have fallen apart, and you wouldn't have to stick the starch from another vegetable into your potatoes to make it work
Wow I can’t believe you moved!!! It’s giving rich and high ceilings vibes 😁
you. are. killing. it. great jorb!
I was freaked out by the changing amount of kitchen roll on the left side of the counter. There's none! No, there's some! Wait, there's more, plus some tools!
New house looks great!
Love watching you cook!!
sweet new kitchen! congrats!
Loved this type of video
Did you revive your fridge? It looks like you finally killed it. 🤪
Thanks Sonny, going to try the 1st recipe. 🥰
I did learn something from this video, to follow the recipe.
That dude that is supposed to be able to cook kept saying he was following the recipe exactly, all while changing the main ingredient in the recipe and then wondering why it didn’t work 😂
Hey man! Just wanted to thank you for all your videos. Keeps me motivated to cook :) You rock dude! *karate chops fridge*
Glad to hear it and Happy Cooking!
@@thatdudecancook Maybe create new recipe with pork called the Karate chop.
"we're gonna go all KAWNSTARCH" lmfao
Love this. Just fun!
Loving the videos as always! I’d love to see an actual scoreboard 😀
You are going really hard since the move, did you already mention if you have video support/editing? The new kitchen looks amazing! I know a lot of influencers move to various places for opportunity. Anyways, nothing but love for me! I love this stuff! I’ve always been a home chef/cook, since I was seven years old with my single mom, if I wanted scrambled eggs learned how to make them. I’m 41 years old and did not have RUclips at the time Gordon Ramsay would’ve shit on my eggs, or shat if you’re from over the pond. Anyways, this channel rocks!
Those look like Gold Bars of yummy!
Next best thing to duck fat would actually be goosefat, followed by schmaltz. Butter works too for potatoes, but makes things taste too heavy unless you've clarified it first.
New kitchen looks fucking sweet, man! Congratulations!
I have done a duck or a goose every Christmas for the last 8 years, I always save the fat for cooking!
Your joints keep wobbling.
That first one looked dope
Amazing content my dude!
I think people just rent kitchen studios to do RUclips videos now that I’m looking at the video, which is a pretty awesome idea.
I do not think most of us have a refrigerator in the backyard that we fight with and it doesn't punch back!! 😂 Lol that's one of my favorite parts of your videos dude
That lock at the end 😂
Amazing! Video brotha. Like this
The fridge saw his whole life flashing infront of its eyes the moment he took a bite of that potato and made that face of satisfaction
many thanks! respect
Amazing content as always.
i like this series
I would try a pane with the second recipe, i very fine breadcrumb coating, make them a little more like croquettes to get them properly crispy
Well, I agree...it's stupendous!🤪😂😋
“Cohwnstarch” 😂😂😂 (it has the juice!)
gonna the first one with beries pork drippings, they make some of the best pork sandwiches in north of england and they sell the drippings at the shop, should be good
gente o cara nao para de movimentar os quadris, meu deeeusssss
Great recipes. I like both. 👍