Have you tried Bross Bagels in Edinburgh?

Yes, Andrei, the basil leaves should be blanched for 5 seconds, not longer, and plunged in ice water. Otherwise they lose their colour. Outside Italy, most know “pesto” as “pesto alla Genoese”, which, as you say, contains pine nuts and Parmigiano-Reggiano. But “pesto” means only “paste” and there are many versions of this uncooked sauce, including some without basil. When Franco says “pesto” he means a basil and olive oil one, nothing more, except, perhaps, salt. He’s rethinking the primary flavours of the classic Margherita, but he isn’t adding anything to them.

@@youngandfoodish thx!

Thank you for flagging my unfortunate omission, Keith. I will circle back to Franco and then make the correction.

To be honest, I’m not entirely sure what that means.

With a sandwich that massive I find you’re not even tasting half the meat. The middle portion slices straight down the chute.

You just take the leftover meat home.

Why didn’t I think of that?

🤣 And the second?

Your comment identifies you as a too young to know what you are talking about.

Come up north and see how it's done properly. Amateurs 🤣

@@willie549you have no idea what you’re on about 😭

@@tagapiouplayz3737 Anywhere north of Watford has skinless fish and chips 🤡

Per capita food waste in the UK is 77kg, vs 59kg in USA.

That's amazing, Katie. A Harrods manager asked me to stop shooting video, because I was making the chefs uneasy. That came as a surprise, as it seemed the chefs didn't mind the attention.

It’s true, I am, in Cockney rhyming slang, a septic.

You’re right, of course. But, just to play devil’s advocate, the cod tails could be repurposed for fish bites, fish fingers or fish cakes, no?

@@youngandfoodish You certainly could. Are the chip shops going to do that on site or at the fish wholesaler though. On site I imagine that they'll end up with too many fish tails for the sales of the other products. If done at the wholesaler it's another process which will bump up the cost as the chip shop is only buying the "premium" product. You could argue that as long as you're getting the same weight of fish from the chip shop what's the problem. Or you could treat it like say meat in a restaurant, you pay more or less depending on the cut!? So the belly would cost slightly more than the tail at point of sale. Would be an interesting experiment to run in a fish shop to see if people put their money where their mouth is. I suppose its something I hadn't really thought about in the context of a fish & chip shop before. Being Scottish it's usually haddock which is slightly thinner all over (and much tastier if you ask me). By the way I wasn't being off about it before, I genuinely enjoy talking about food & know that chippies are working on ever tightening margins as are the smaller fishing boats that supply.

No,@@Getpojke, I’m loving the discussion and I’m learning all the time. The fact is if you request a thicker (or thinner) fillet at any decent local they’ll give it to you. Why wouldn’t they? In the end it’s up to the customer to speak up, politely, about all personal preferences, isn’t it? Except for maybe beef dripping (marrow) and pizza crunch, which you won’t find at most chippies in the south.

@@youngandfoodish Ah okay. I got the impression from my first watch that it was a bit of a hot topic in the South & many were feeling cheated getting the tail end. If its only a few & the chippy is happy to oblige as to what cut you get then there's no reason to change anything. I haven't been in a chippy in ages, I live out in the sticks & oddly for a Scot I'm not a huge chip fan. I do love fish though. My main fish decision when I am in a chippie is whether they do "special fish" - which is breaded rather than battered. breaded fish is nostalgic for me so if the shop does it I'll chose that & pay the wee bit extra. Beef dripping/lard does impart a better flavour but I can understand why most shops will have at least one vat of oil for veggie customers. Haha, never had a pizza crunch or a deep fried pizza but there is a lot more on offer in Scottish chippies compared to English ones when I lived there. Fried puddings; black, white or even red on the East coast. Battered haggis, potato fritters, fried meat, scotch or macaroni pies, mock chops, king ribs, half chicken, sausage; smoked, saveloy, links or square. Spam fritters, or at Christmas I've heard of Brussels sprouts, mincemeat pies or pigs in blankets being battered & fried. Have never seen a place sell the awful sounding deep fried Mars bar though one did do battered Creme eggs at Easter. Something that the South has that you rarely see up here is fried plaice, its a really nice eating fish. During lock-down I took a craving for battered fish. So I bought a deep fat fryer & while everyone else was mastering sourdough i worked on perfecting a batter recipe. Ice cold ginger beer & vodka were the additions that gave me what I wanted. I agree with you though that a good chippie will have give & take with their customers. It would be really sad for a piece of our heritage to go out of existence. Enjoying the discussion too.

@@Getpojke Choice of cut is probably best left as an off-menu, "secret" feature for the reasons you elucidate. If the majority of customers were to ask for a preferred cut and most of those requests are for the thick part, then yes, it wouldn't be a sustainable policy. It would really slow service down at peak periods. But if only a few finicky people (like me) made such a request and the split was more 80-20ish, then it shouldn't cause much disruption. Your preference for haddock is an indication that many discerning eaters would opt for flavour over chunkiness. In London I've always hesitated to order haddock, because its tail portion is extremely thin and the batter-to-fish ration is therefore high. There are no doubt those who prefer the batter to the fish, hence the popularity of scraps (crispy bits).

I heard this charge once, from my chiropodist, about a chippy in our London neighbourhood. If this sitcheroo has been played on me I was unawares. Many local chippies are ailing, or greedy, so I imagine they’ve found many unethical and possibly unsavoury ways to cut costs.

My intention was to be tongue-in-cheek and I suppose I missed the mark. But blame it on me, please, not my nationality. What would you say to setting aside the cod tails for fish bites, children’s portions, lunch specials and fish cakes?

Quindi immagino che non ti paccio questa pizza?

@@youngandfoodish sarebbe come se a piazza di Spagna a Roma, un ristorante inglese proponesse Pies ripiene di fish and chips!😂

@@youngandfoodish chiaramente scherzavo! È lo stereotipo che per noi Italiani le nostre ricette sono sacre!😂🤌

@@johnnyraver23 diabolico e schifo

@@youngandfoodish 😂 ora mi capisci

😳

You’ve had both? I have, but as my experiences were almost 10 years apart I hesitate to definitively say Heston’s was better.

Thanks for the comment. Your question becomes one of styles. Because London is very strong for softer, bendy, Neapolitan-style pizzerias but not crisper American alternatives (New York, New Haven, Chicago tavern), places like Crisp, Gracey's and Vincenzo's are getting a lot of play. I live in London and thus am grateful to have them. But if I lived in Brooklyn, I wouldn't be going to either of the three. I'd say Crisp, Gracey's and Vincenzo's are definitely in the top 5 in London and probably also the UK for thin, crisp pizza topped with low-moisture American-style mozzarella.

Huh?

I get it. No need to feel sorry. 😊

I don't think those are whole cloves of garlic, but it's true that the pieces are pretty large and that the surface of this Marinara is mined with garlic bombs.

Many feel as you do.

@@youngandfoodishthe worst meat pizza is better than the best vegan pizza cos meat tastes amazing

@@AutoMobile27 I don’t care for the worst of anything.

​@@AutoMobile27tastes of dead corpses 🤢

I’ve had mostly good experiences.

😉

Oi Vita Pizzeria

It’s the least I could do:)