Відео

Wow, first comment

Even if you've never heard of them before, you have to give it a go: 1kg Lean pork, cut into steaks about 1cm thick 1 cup of flour 5 eggs, beaten Dried Dill Flakey Sea Salt (not iodized salt, that shit is too intense!) Pepper Canola OIl With a meat mallet, hammer out the pork steaks until they're aroun 2-3mm thick - you should be able to see light coming through it ( this is secret number 1). Secret number 2 is, don't season the flour, season the meat. Season ONE side of each hammered bit of meat, with dill, salt and pepper. Don't go too hard, just a light coating. Preheat a frying pan or a @razorgriddle to a medium high heat, add a decent amount of oil (I use rapeseed/canola) Secret number 3: Cover the meat in flour, make sure its well coated, then immerse in the egg until well coated. Pull out, and put straight into the hot oil. Fry for about 1-2 minutes each side, or until nice and golden/brown. You're not aiming to make these crispy! You're basically creating the perfect combination of meat fat and salt, with an amazingly soft texture. Serve with any kind of potato, and a mushroom sauce.

Oooooo guesstimate RISKY BIDNIT in baking!!

Hi I dare you to Learn about Jesus! He is my God. and he wants to have a relationship with you too. Jesus wants you to not commit in Sin, follow him and you shall have Peace and have eternal life through him. Ask him to reveal himself to you. You will not be disappointed I PROMISE!

That looks so fricking good 👍

Let's Go to Latvia!

But its slice cutting not chop

I LOVE your editing! Finally something that looks different from the 100s of cooking shorts I go through every day. 😅 Keep it up man!

I think you've got it. It isn't a stressful country or a culture. I like traveling and have done it quite a bit, but I'm immediately put at ease when I land in Helsinki. Actually, already on a Finnair flight back home. There's lots of space in order to breathe easy, literally and figuratively speaking. People will honor your need for that space too. Sauna, of course, is like an ASMR experience for all senses. You guys looked pretty happy despite it being too hot for you. Swimming and just enjoying the summer nights.

Damn delicious!

For the Pasta: 1 Medium Cooked Beetroot 2 Eggs 2 Pinches of Salt Tbps Olive oil 2 sprigs of fresh rosemary, leaves removed Blend the above ingredients until suuuper smooth. ~300g High Grade Flour + extra for dusting (this will be variable due to egg size and beetroot size, but start with the amount listed above) Put the flour on a large clean work surface, make a crater in the flour and pour in the beet-egg mixture. Slowly incorporate the flour with a fork until well combined. this might not be enough flour, so add more slowly until it kneads on the bench without sticking. Knead until smooth and not tacky anymore. Rest for half an hour, under a bowl (i dont use cling film for this). Fennel and Pork Filling 500g Pork Mince A tbsp fennel seeds 1 Bulb of fennel, minced 2 Cloves of garlic, minced Salt Pepper Olive Oil Water Add the garlic fennel seeds and bulb to a well-oiled pan. Caramelized on a medium high heat. Add water when it starts to stick. Reduce, add water, repeat until the fennel is soft and a few shades darker. Mix with the pork meat. Season well with salt and pepper (I fry up a little bit to check the seasoning is correct). Create your ravioli using your preferred method of ravioli making - stuff the pork and fennel mixture in. Cook in simmering salted water for a while - too short and the meat will be undercooked. But you don't want a rolling boil - it'll overcook in a heart beat. Goes well with olive oil, and some sort of citrus juice, as well as fennel stalks, or you can do what I did - a cauliflower and celery puree: -Half a cauliflower, roughly chopped -2 Large Celery Stalks, roughly chopped -400ml whole milk -50g salted butter -Salt and white pepper Add all the above to a pressure cooker. Pressure cook on a low-med heat for 20mins. Slowly release pressure. Puree with an immersion blender. Salt and white pepper to taste.

Excellent food and camera work as always, both meals are something that are right up my street. And some cracking drone shots in there! Personal highlights: ImPECKable comedic timing from the cuckoo at 02:42 and "Are you sure that your ass will handle it?" commentary. Also, somehow I've not realised who was No1 on your McDonald's ranking before, and I lol-ed when I noticed! Hope you guys are keeping well!

this is not how to chop....itd just chopping

On a serious note that’s excellent plating. Magnificent use of the blank space

Its like a music

I thought my video was on 2x speed

You had to go to Nõva, then through it, make a right, go through peraküla and straight. How'd u end up on that road to the beach? :D I can't believe it.

Where can I get a Razor griddle in sunny London, can’t find them anywhere 😂

All the Estonians are working or at countryside grilling and enjoying the little sun we get , swimming in swamp lakes and enjoying the nature 😊

Nice ❤

Honestly, I find it disgusting how so many people touch grilled, fatty meat with their hands.

Could you please upload a step by step video qhere you can teach how beginners can start practicing to get to your speed.

I am Dutch... great place affluent , advanced...open mind.... pricy too....butbuttt.....Suomi , Finland suxxxx you EMPTY..... cost of living is sadistic , you finance a system...great!.... problem is that it is not designed to cater for my independent mind. In no way , every joy of life has a lead heavy pricetag and , sorry to say... often painfully bad value. My smile becomes a very wryyyy smile ..... Try it out and be honest , forget the " happiness" hoopla and get dejected somewhere in a simple ravintola and hurry up home!

How would you describe its flavour to someone who's had neither beef nor pork?

Hi!, what knife are you using for this video? I want to get a new knife and this one looks amazing

When i made my Norwegian girlfriend Hakkkotlett the first time she loved it ! Make it often now and some other Estonian food! And we go there just for good food and it beeing cute corky place..love it!🇪🇪🇧🇻

Satisfying ASMR chopping 😀😀😀

Looks like one of the spots from the tv show fallout on amazon prime

Many tapeworm inside the meat boar ,

Yeah English guy here I give it a pass and as in a check mark ✅ not pass as in I’ll pass

Great way to ruin your knife too

Looks delicious!!!

Thanks for sharing your extra ordinary wisdom of taste with us . Greeetings from germany. Im intrigued.

This is an example for "pretty isn't always good"

We use lard. I've never used olive oil.

Recipe: 1/4 White cabbage, very thinly sliced and massaged with two to three pinches of sea salt (like a PINCH, with three fingers and a thumb). Add two tablespoons of rice wine vinegar, and then massage it even more. Let the cabbage wilt. Then mince 30g pickled ginger, a small handful of thai basil, and three cloves of garlic, 1 tablespoon of sesame oil, and 4 tablespoons of soy sauce, 1 tsp msg (optional) and a tablespoon of sesame seeds. Mix it all together, along with 500g chop-minced prawn meat and 800g pork mince. The bread 120g Bread Flour (Plus Extra for dusting) 80ml Warm Water 40ml Warm Milk 15g Caster Sugar 10g Salt 7g Active Dry Yeast 15ml Sesame Oil Mix the milk and water, then stir in caster sugar and slat until dissolved. Add the yeast, sesame oil and then flour. Mix into a shaggy dough. Let it rest for 15 minutes, then fold it four times, similar to a focaccia. Cover it a little more sesame oil (or neutral or peanut oil) and leave to rest for another 15 minutes, repeat. By now you should have a nice smooth dough. Leave it to rise, well oiled, until doubled with size, then section it into bread sticks. I did five with mine, but you can choose the size. Leave the breads to rise once more on a well oiled piece of baking paper before toasting on the griddle on a low heat, 7 mins a side. Once done, allow to cool. Cut them in half (as per video) and toast the inside. Smear on the pork and prawn mixture on BOTH halves, then slap it back on the griddle on a medium heat with a little oil. It'll need about 5-10 minutes of cooking to get it cooked all the way through, so it will develop an amazing crust. Serve with sliced fresh plums, peppery watercress and bulldog sauce with kewpie. DELICIOUS.

wow

Can't wait ❤

What’s the recipe

And that title is lost next year because we have terrible goverment and they want obviously destroy that title 😢

ive watched this about 50 times now

❤You Sir hit the nail in the head, a Finnish head😊😅. You got it. We are not "the happiest". We are as miserable as anyone. But for different reasons. Yes it is cold and dark and nasty but hey, what can you do?!😮😊. Be satisfied what you got and do not always reach for the Moon. Appreciate the little things, like our Summer😅. Usually you have to go far enough to be able to see close. But It is crazy it is party, 7th time in a row😮😢😂❤. Best Regards from Finland!

I'm sad to say that Finland is the happiest country, yet again 😮... So "winning" again in 2024 means that it's 7 years straight 👀👀... This will make many Finns offended.... We are the country where "melancholia" is almost a religion... We aren't used to this media coverage about our happiness... 😊

No we arent. Cut the crap.

Great video!!

Did you say 50 degrees is very very hot? Was the sauna even on?

Wow it was very nice to watch seema like you are a professional

🇫🇮❤️

Nice road trip to Finland.

In finland during the summer outdoor temp starts being hot at approximately 27 °C, in the sauna hot starts at 80-90 °C and 110 °C is what you do with your buddies to see who lasts the longest