Thanks Amy!

Same to you Dwayne!

Have you done a steak and kidney pudding keef ? Regards Dave.

Yep, I've done 2 actually, 'cos I like them so much: kzfaq.info/get/bejne/h9x7odOdm7uWY4E.html and kzfaq.info/get/bejne/j9d7p9uht5eZnnk.html

You get a bit suspicious about something so inexpensive, but they always get great reviews!

Julian Edgecombe I've tried various knives, but for the past 2 years I've settled on a Shun Sora chef's knife. I know it's their budget line thus fairly cheap but I've had a good experience with it. Even my mother-in-law who is famous for destroying knives (and non-stick pans) by trying to make then do things that they shouldn't be doing, hasn't managed to put a dent in it... yet. For table cuttlery I'm partial to Wusthof though.

KeefCooks we used to use scrag end and middle neck for Irish stew, but that was when butchers had cheap cuts 😂

Pricey. I actually got some boned and rolled mutton shoulder a while ago from the butcher's at Tebay Service Station on the M6 - £8 a kilo! And it was Herdwick too!

@@Keefcooks Buying meat online takes some practice. It's a bit like the "technique" you use to win things on eBay where you have to wait for the right time. Just two weeks ago they had an offer of 3-for-2 without an upper limit for weight! So, I got three 2kg pieces of lamb shoulder for the price of 2. It ended up being £7 per kilo for free range, organic, very good quality meat with free delivery to my doorsteps. Trust me, I don't buy expensive prime cuts... that's for bat-shit crazy people. There are cheap(er) cuts that are far tastier but are not "in fashion". My two favourites are shank and featherblade. Lately I've started using heart as well which you can get for less than a fiver per kilo... compare that to the ever tasteless chateaubriand for £70 per kilo and yeah... bat shit crazy.

Nice!

Well, that's a first - nobody's ever told me that before! I look at lots of other cooking channels, and not many show much of the presenter - although I have to say I can't stand the ones where you never see the presenter at all.

I really like to be special ;) Yes, all the other cooking channels do that, that's what makes YOUR channel special and awesome. I really love, that you also show, that sometimes thing don't go that well (I absolutly adore your eggsperiments and keep repeating to see your long scotch egg video)

Good luck!

Cheers Mr K - think I'll stick with the voiceover method now.

Hello Old Timer! I did Cornish Pasties about 3 years ago - might be time for a remake: kzfaq.info/get/bejne/j8-YltyXtNDeqYU.html

Well darn me, how did I miss that one. thanks keef

Yes she did!

Cheers J!

The cream is possibly blasphemous, but I won't tell anyone. 😀

Really? Wow!

I hate turnip!

@@Keefcooks hahaha right

Definitely beat the canned one Lee.

I knew it would Keef :-)

Thanks - I'm having a tough time with audio at the moment - unfamiliar new equipment.

New equipment can only mean better for us! Awesome!

I think the compulsory items are the lamb and spuds. The rest of it varies. If I hadn't run out of barley, I'd definitely have popped some in 'cos I love it.

LOL - well done!

I did East End Pie a year or two ago. Got tons of bad reviews for it because I'd followed a very dodgy recipe.

It's Victorinox, Fibrox handle. Not the prettiest thing around but very well regarded. Also not expensive.

+KeefCooks Oh, yes, great knife! Point for the Missus, landing that kiss! Stew looks yum!

Yeah, it was a fine shot!

Use a whetstone to sharpen the knife. Whet = sharpen, not wet = water, although a whetstone should be soaked for 10 minutes before being used. A pot has two handles, on opposites of the container and a pan has one, which is usually long.

😀

Ah, yes. That's been on my list for a while - maybe I'll bump it up a bit - been a while since I did a pie!

Yes it is - just with the plastic (Fibrox) handle though.

Cheers Richard. It is away for sharpening.

1:22 Remembers potatoes.

Did Scotch Egg a couple of years ago: kzfaq.info/get/bejne/la1pkrSmvZe8lXk.html

The one I have is branded in the UK as Tower, but there's plenty of others available (although I couldn't find the exact model I have on Amazon): amzn.to/2G4mkp9

KeefCooks thanks Keef!!

If you can find them :-)

Tesco, Morrisons and Asda all sell them ;-)

Oh, tricky one that.

😔 that it is.

Possibly - but how did you fail?

Kind offer Craig, thanks! Can you DM me your address again. Re the buzzing, do you mean from 4:47 onwards? That's the fan in my induction hob and I kept it in deliberately. Or is it something else I haven't noticed? I did the VO with a Rode VideoMicro mounted on the camera and recorded on the camera chip.

Thanks - brand new camera! And 4K-capable. I've been using lighting for about 2 years, and 1080P video for about 3 years. My very early videos were 720P, never done 480P.

Yep, will fire off a message to you in a bit! The buzzing I mean is during the voice over parts, it usually comes from having a mic connected directly into an analog jack on a laptop - it shouldn't be happening with your setup, though! What model of camera did you have the mic connected to for the voice overs? I want to do a bit of Googling and see what the best way would be to deal with it.

Might need to crank the volume a little bit to hear the electrical noise; watched the video the first time around on my phone using headphones and it was much more noticeable, but it isn't as bad on larger speakers. It's basically a very high pitched background hum; you can probably mask it by reducing the audio of the voice overs slightly, and/or putting background music on top of each scene once the voice overs are in place. If you want to do a quick 'n nasty tester video trying a few different settings, I'd be able to test it on the various devices I have here to see which sounds 'right', if you like.

It's a Panasonic Lumix GH4

I would normally put barley in this, but I'd run out!

Still working on it!

And I call it stew. Wassup?

Actually, professionally speaking, there are more differences between Soup and Stew than just liquid level. Traditionally, stew is cooked on low heat for a long time with just enough liquid to cover the ingredients but you can have stews that are more "watery" - that's just a question of taste. What you "can't" have (again, in terms of traditional concepts) is a stew that is cooked on high heat for a short period of time (which is why minestrone isn't stew). What most people get wrong is braising. Braising, in a professional sense is actually profoundly complex because of the changes the food goes through. Technically speaking it requires very little liquid in a well enclosed environment (where the liquid can never pass one third of the meat's height) such as Le Creuset dishes or decent stoneware and following the ancient method of cauldron cooking it follows various different transformations starting from a higher temp (maillard reaction at over 130C) following by many hours at low temp where the food is "stewed" in (primarily) its own juices. Every high quality chef (or a three michelin star restaurant) will tell you that what you can braise will always be better than any other method. Period. If anyone is interested I can recommend books.

Yes, that's what it is. He also makes a habit of telling people about Scottish things and American things and Indian things and many others. Pretty shameless really.

Damian Houlihan better than an American though... I speak from experience. :)

Really? Didn't realise he was from Yorkshire.

Working on it