❤waiting on the 25th or there about for season 10🎉🎉🎉

Your lifestyle must suit you well. You look younger, healthier, and much happier than the earliest episodes.

My mouth is watering!

Thanks for the video Kevin! Your meal cried out for a pint of Guinness. So glad to see you looking very happy and healthy. I'm looking forward to Season 10!!

The British have a delightful way of describing food! Love your cooking videos, happy sailing.

Not sure why I’m obsessed with watching your cooking videos as I’m vegetarian but keep them coming I love them ! Looking forward to season 10 👍

You're right, this American had a big ol' grin on her face when I saw the title of the video. My dinner consisted of oven roasted chili lime chicken wings, nuked mixed veg and loaded potato salad. I enjoyed mine, glad you enjoyed yours! The thing with the Swiss army knife and the can of peas was hilarious. You know what'll happen now. You'll get sent a dozen different can openers by your fans. Be sure and show us when they arrive! I have the same old fashioned hand cranked jobbie I prolly bought over 40 years ago. Hope you continue to enjoy good weather and look forward to the next time we see you.

Thanks

Counting down to the 25th! Cheers Kevin

Your certainly a man after my own heart when it comes to the eticete of good country queasine 😎😎😎

Great to see you and hope you're doing well; I'm awaiting Season 10 with great anticipation. I love your cooking episodes! I think there's a canal cruisers' cookbook waiting for you to put it together. Best wishes!

Love the T-shirt :D

Simple and delicious!

Great to see looking so healthy and really fine! Life must be good. You totally deserve all happiness.

Lovely 👍🏼😎

I tried Colmans mustard out of curiosity and at the invitation of a English friend, great on a roast beef sandwich but it sure lets you know it's there!

REALLY looking forward to Season 10, CHG! Seems like forever since last season. Definitely feeling the pangs of withdrawal symptoms, hehe. I hope you enjoyed the meal! I, too make my own mustard from powder. Although I use a small amount of balsamic vinegar instead of water to mix it with. Fantastique as the French would say! Cheers until the start of Season 10!

I love your cooking videos. They are calming and make me happy.

Looks very good, Kevin. Thanks for the vlog 😊

Great video for our vegetarian friends Kevin ,keep them coming 👏

of all your numerous and eclectic skills and capabilities I admire the cooking most, I think, Kevin -- hope season 10 lasts far enough into autumn for you to show Fall's changing colors -- looking forward!!!

Peas in a tin are great mate love them

Was my mouth watering, you bet it was.

Thanks for this video! And the news about season 10. I thoroughly enjoy watching you cook as well as have your first few bites because you take such pleasure in those bites that you have created using your skills in the kitchen!

OMG, I just love the British sense of humor concerning food! This is something new to me! Thank you so for educating these two Americans. Love it! (Becky and Richard)

Thanks for sharing your cooking / meal . Nice !

Thanks for the update!

i cant believe you have uploaded today and of all videos, its the meal im cooking for dinner tonight!

great and thanks for update. looking forward to the next season. also, your cooking bits are always very interesting to me here in America.

That was brilliant! Excellent looking meal! Thanks for the update on the upcoming season too! 😊

I love your videos makes me so relaxing thanks mate

i also enjoy the cooking videos as much as the travel videos.

I would give these meatballs a go. They look good to me. Watching this reminds me of something I haven't had in a long time. My Irish grandmother used to make my brother and me, Blood pudding fried up in some bacon fat with potatoes and onions. Good stuff, if you don't think about it too much. Keep on trucking!

S10 is coming quicker than I expected. Awesome! Thanks, Kevin. Safe cruising!

Thanks for the up-date, I'm looking forward to Season 10 😀

Thank you Kevin..very nice video..great nosh too !

Your meals always simple but so good...love the cooking vids!...

Thanks!

Love your cooking videos, look forward to season 10 starting soon. I echo what people have already commented, your lifestyle really suits you. And we love sharing your experiences with you. 😁

Wasn't too sure about the orange juice, possibly a nice Shiraz.

Hi Kevin, thanks for the introduction to a new dish. Safe traveling with lots of fun along the way. Deb

Hi Kevin! That looks like a tasty meal indeed. The mustard is a must.

Love the video CHG❤️ your the best!

Them British dudes knew what they were doing while giving it a name 💀

Enjoy the cooking videos, simple yet so tasty.

I enjoy the cooking videos Kevin! :)

Hi Kevin! Super excited about Season 10 :) I grew up in a coal mining town in Central Pennsylvania. My Gram used to make this dish. I haven't had them in about thirty years. Yours looked especially lovely nicely browned and with gravy, delish!

I think your vlogs are the best my parents love the to please say hi to Jennifer and and Vic im nigel I'm go buy a t shirt for us all take care mate

Greetings from Tennessee USA. Looking forward to your new videos. I"m a former boater, traveled up & down the Tennessee river. I would like to ride those canals some day!

Yum x

Really enjoy the cooking videos, keep them coming please :)

I was just wondering about. Good to see you doing well.

Glad to see you well Kevin,and interesting name for the mesl

Never had them but looked worth a try. Cheers.

The shirt is fabulous!

Another great cooking show.

Those peas are huge! The ones we get here are puny. As always, you have the magic touch: a very special meal. Stay happy!

Well Kevin, all I can say is you keep yours because we have too many of our own (I'll leave you to figure out what I mean)... looking forward to the beginning of your new series!!! Cheers from Tennessee, USA

Absolutely love that patch of canal that goes into and out of Rugby, family has a boat and I've repeatedly travelled the area. The vibe on large stretches of it is quite pleasant, just don't turn left at Hawkesbury junction ;)

more food videos PLEASE Kevin

I don't care what it's called, it looked delicious! Can't wait to see your latest adventures! Peace Kevin!

Your cooking videos are a pleasure to watch…also, your hair looks quite nice at this length, although I am a fan of long hair. 😊❤ from San Diego.

As for the lighter on your gas stove, you can get a mini replacement prizo sparker kit, that is very low voltage like the 5 volts needed for most usb stuff cheap from eba. The very cheap ones are designed for fixing BBQ sparkers..diy. If you needed a winter project laterzz. They are also designed for replacements on tankless water heaters as well. its amazing what just one 18650 cell can do.

Groovy video

I love watching you cook! 😊I’ve learned to make stuff that makes my hubby so happy!😊

Well done with the food Kevin could see you enjoyed it tc now the oldies wears hungers now 👍🤗🤗

Man, that made me real hungry! Looked so good and I bet it smelled divine inside! And, you have two for tomorrow.

Looks delicious now I am starving.

Wow!!!!! Kevin those boulders on your plate looked more like a shot put than a ball of meat😂 thanks for video Kevin and the smile.... all the best for now floss and Jan.

Even with the description, still have no idea why they’re called f*ggots!!! Great video Kev! Thanks! Looking forward to the next season!

Golly, that looked yummy - real British food! My long gone uncle swore by Brains Faggots and he would eat all of them at once but at sometime they ceased to be the same I believe it may have been due to mad cow disease. I don’t think he ever got over them changing and nothing else would do. There’s lots on the web about the demise of the original recipe. As to mustard but obviously not for you, (or me), if people like the flavour but it’s too hot, then mix it with milk and not water. Safe journeys, Kevin.

I like this a lot - any offal is good:)

How to make English mustard! Never before witnessed! Woo hoo. Scott Rea project would be proud.

Great catch up. Just back from a walk along the Regent Canal, though London-ish ... plenty of places to moor. Getting closer - only 4-6 months till I plan on putting my money down on a boat ... thanks again for keeping me Carol and Eric going in the mean time.

It's always a happy time when you post a new video, Kevin! So, faggots are a loose pork sausage with liver an onions included; sage and nutmeg for the key spices. It sounds like a recipe right out of the days of James Brindley, back in the American colonial period on my side of the pond, when nutmeg and sage were all the rage!

Just sampled a Braunston pork pie. In my opinion, it out-Skiptoned a Stanforth's - brown meat, no jelly, soft pastry, not greasy. Yum, yum and ..... yum. Do try, CHG

Yum!

Our family is looking forward to session 10. Stay safe

❤

Well that was an interesting meal. Maybe on a mission to make meals with funny names? 😂Looking forward to your travels. -Cheers from Seattle!

If you make a thick paste of the Coleman’s and put it into the bottom of a glass cup or jar, then turn it upside down and let sit, you’ll have Chinese mustard. In other words, it gets hot spicy and acts almost like a horseradish on your sinus 😃

Hi kev really pleased you managed to buy some lovely food from our village shop in Brinklow, maybe not the pork pie you planned possibly at the deli next door but as my wife informed you when we met on your walk up yhe tump its closed after 3pm 😢 sorry you missed opening time.. It was fabulous 👌 to bump into you made my day, pity i wasn't on my kayak as I'd loved to have taken s picture of us next to Aslan too. Thankyou for taking a short time out to chat and have a picture with me Kev the Brinklow kayaker. Kev meets Kev 😅 Hope you enjoyed your faggots your video reminded me i have some in my feezer, im going to try the mustard like you made as i had no idea the crap in the jars had in them, we have powdered mustard so bonus for me. I do hope you enjoyed your moorings close to brinklow pity im not kayaking during your stay and passing by on my home turf or in this case waterway. Its a lovely lock free route between Ansty and the famous hillmorton locks. I should have informed you i have a lot of info on the canal through brinklow and old pictures of the arches hidden, just past rose narrowboats you'd not even know they're there. Lovely views from the tump that big hill, sorry i was star struck when chatting 😅 Enjoy the rest of your journey along the oxford and you have now met the infamous Kevin the Brinklow Kayaker. 😊 All the very best.. kev The food you brought was removed from my comment. Thats youtube for you eh..😢

I just love learning about English food and its counterparts if any in the US. I have eaten in England and the food is good.

I have no idea why i watched this all the way to end Kevin ? Stroll on the 25th😁👍

Did you know that English Mustard was the main condiment found in the Colonies? It was the main condiment back in the early 1700’s and still is even today. The main side dish back then was sauerkraut. It was used aboard ships to preserve cabbage and it prevented scurvy from the high levels of vitamin C.

Hi Kevin - a meal fit for a king. Use to be a cheap meal for a family but now rather expensive and probably gone the same way as a good old fashioned black pudding.

Enjoy , as they say in Restaurants 😊

Looks delicious , need a cold beer to go with it

Wow, that’s a big meal, enjoy! I would be full with just on meatball and 2 tatties. Cheers

Greetings from your Chattanooga, TN fan, I love colmans mustard! So far I have been able to buy it without the added filler of xanthum gum. It is very annoying when companies feel the need to ruin an already good product with junk, usually as a way to make it cheaper. I hope I can continue to find it at Walmart without the filler as it will be harder for me to source the dry version. Thanks for cooking another delicious looking meal. Safe travels.❤

Wow! The clarity and sharpness of this video is amazing! Everything sparkles! Did you upgrade camera or lighting? Whatever is different it sure looks good. I’m looking forward to the start of Season 10. Thanks for continuing your canal adventures and sharing them with I so. harpingJanet

My Mum grew up in the Midlands and introduced me to these. They are very tasty and make a filling and nutritious meal.. She used to say, "these'll stick to your ribs"😋

Enjoyed your show. As I live in Florida I am concerned that I may be jailed by the governor for having viewed something with this title! Lol

Looks delicious, My kind of meal. Ive not found faggots over here in the west coast of Canada., but I enjoyed them and Scotch eggs when we lived there.. I look forward to your following episodes!!

I really like the cooking aspect,any chance of a travels by narrowboat cook book????

Don't think I've ever actually known how to use the tim opener on my penknife.....now i do! 👍

Joseph Morris but hers! Best butcher in the world 😊

The meatballs, aside from the lungs part, sound good, as the spices sound delicious.

Blimey i tought you where dead doesnt seem much point being a subscriber when not much content comes out glad your ok good luck

Sounds like it's made from everything from the Tooter to the snooter...lol like the Southern (US) equivalent to Chittlins (which I have never had). Enjoy, I'm sure it's delicious!