I agree with @paullunardi9749 comment below, -->is that a typo for the water content of the dough should it be 100mls and not 1000? You really should update the VIDEO and the RECIPE
@albatros3751Ай бұрын
the best !!!
@halaqueen62Ай бұрын
Egyptian falafel wins ! 🧆🥙🏆
@BWilliams4212 ай бұрын
Truly miss your bagels. NOTHING like this in Scotland.
@youngandfoodish2 ай бұрын
Have you tried Bross Bagels in Edinburgh?
@Andrei-hl2fx2 ай бұрын
the basil reduction is till a mystery to me.. does it need to be blanched? he says pesto.. meaning with garlic and nuts?!
@youngandfoodish2 ай бұрын
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.
@Andrei-hl2fx2 ай бұрын
@@youngandfoodish thx!
@keithwilliams60072 ай бұрын
You're missing the essential blanching step in preparing the basil reduction.
@youngandfoodish2 ай бұрын
Thank you for flagging my unfortunate omission, Keith. I will circle back to Franco and then make the correction.
@EhsanMusic3 ай бұрын
Wtf
@tomhinds144 ай бұрын
Two of the most curby cats Ive ever seen
@youngandfoodish4 ай бұрын
To be honest, I’m not entirely sure what that means.
@Sarge924 ай бұрын
makes sense 1lb of meat sounds great but its not a sandwhich your just eating a slab of meat
@youngandfoodish4 ай бұрын
With a sandwich that massive I find you’re not even tasting half the meat. The middle portion slices straight down the chute.
@motherurck75424 ай бұрын
You just take the leftover meat home.
@youngandfoodish4 ай бұрын
Why didn’t I think of that?
@mikeskylark15944 ай бұрын
HAHA
@jaredb92814 ай бұрын
"Anyone can make sourdough at home". "It starts by adding sourdough starter". Proceeds to give no instructions regarding how to make a sourdough starter. Tells you to maintain it and to feed it. But not how to create it. Utterly ridiculous.
@willie5495 ай бұрын
Skin on fish is the first rookie mistake
@youngandfoodish5 ай бұрын
🤣 And the second?
@MarquesJo713 ай бұрын
Your comment identifies you as a too young to know what you are talking about.
@willie5493 ай бұрын
Come up north and see how it's done properly. Amateurs 🤣
@tagapiouplayz3737Ай бұрын
@@willie549you have no idea what you’re on about 😭
@willie549Ай бұрын
@@tagapiouplayz3737 Anywhere north of Watford has skinless fish and chips 🤡
@rayaaron22325 ай бұрын
NO. Sound. ! . . . 😢 Peace & Joy From Tijuana , Mexico 🇲🇽 Ray Aaron ❤
@jamyphill5 ай бұрын
american lets throw half the fish away ......
@youngandfoodish5 ай бұрын
Per capita food waste in the UK is 77kg, vs 59kg in USA.
@IwasbornRaph5 ай бұрын
Really fun but it helps thank you
@KatieSmith-ee4pl6 ай бұрын
Lol the chef in the vid id my older brother
@youngandfoodish6 ай бұрын
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.
@db678896 ай бұрын
Americans 😂
@youngandfoodish6 ай бұрын
It’s true, I am, in Cockney rhyming slang, a septic.
@Getpojke6 ай бұрын
Also why would you waste perfectly edible fish by throwing away the tail part? There's enough pressure on our fish stocks as it is. I was brought up to follow if you kill it you eat it.
@youngandfoodish6 ай бұрын
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?
@Getpojke6 ай бұрын
@@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.
@youngandfoodish6 ай бұрын
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.
@Getpojke6 ай бұрын
@@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.
@youngandfoodish6 ай бұрын
@@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).
@eyemallears26476 ай бұрын
I remember years ago an investigative show went around testing to see if chippies were actually selling cod or some Chinese fish instead. If I remember right the results were shocking. A good proportion of them were selling the Chinese fish and calling it cod - but In blind tests most people preferred the Chinese fish anyway! Any thoughts?
@youngandfoodish6 ай бұрын
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.
@youngandfoodish5 ай бұрын
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?
@danielevora49387 ай бұрын
Naisssseeeeee 👌
@johnnyraver237 ай бұрын
Come uccidere due ricette in una sola Volta! 😭🤌🪦
@youngandfoodish7 ай бұрын
Quindi immagino che non ti paccio questa pizza?
@johnnyraver237 ай бұрын
@@youngandfoodish sarebbe come se a piazza di Spagna a Roma, un ristorante inglese proponesse Pies ripiene di fish and chips!😂
@johnnyraver237 ай бұрын
@@youngandfoodish chiaramente scherzavo! È lo stereotipo che per noi Italiani le nostre ricette sono sacre!😂🤌
@youngandfoodish7 ай бұрын
@@johnnyraver23 diabolico e schifo
@johnnyraver237 ай бұрын
@@youngandfoodish 😂 ora mi capisci
@quiknicky7 ай бұрын
Tuna doesn’t belong on pizza. Please stop your propaganda.
@youngandfoodish7 ай бұрын
😳
@PhilJoseph-cq9cf7 ай бұрын
Wow!
@yakkattack7 ай бұрын
Hestons is cheaper and taste way better
@youngandfoodish7 ай бұрын
You’ve had both? I have, but as my experiences were almost 10 years apart I hesitate to definitively say Heston’s was better.
@ifritlooll8 ай бұрын
EEEEEERIKA !
@luffydsid8 ай бұрын
Hie saw your w6 crisp video... I don't live in the UK but have recommended a friend who just moved there... I also found Gracey's pizza in st albons wanted to know do you know about it or have you had it?.. because by the looks of it looks top 5 in Uk...just wanted your opinion after w6 crisp video as I tend to like those kinds of pizzas...
@youngandfoodish8 ай бұрын
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.
@SB-UK8 ай бұрын
#AD
@youngandfoodish8 ай бұрын
Huh?
@youngandfoodish9 ай бұрын
Can’t argue with that. I failed to make the video relevant to you. Sorry to disappoint. As it happens, scaffolding is a problem for London restaurants and retailers, too. Pizzeria Mozza, near Oxford Circus, was only recently liberated from the scaffolding that discouraged footfall. It was nearly worse for business than Covid.
@BobTaile9 ай бұрын
I get that some scafolding removal has revealed a name different to what it's known as but without real context this is meaningless to anyone in London
@cardboredbox4439 ай бұрын
Informative! Thank you for your service.
@rex_86189 ай бұрын
I'd still add some vegan mozzarella. I'm sorry but I just can't imagine my pizza without cheese.
@youngandfoodish9 ай бұрын
I get it. No need to feel sorry. 😊
@baconatorrodriguez46519 ай бұрын
I'm not biting into a whole clove of garlic.
@youngandfoodish9 ай бұрын
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.
@MichoacanGuey9 ай бұрын
That looks good I would eat don’t mind there’s no cheese
@UltmtDestroyer9 ай бұрын
People hate it, but marinara is delicious. The simplicity makes it one of my top 3 pizzas
@ermi49739 ай бұрын
It’s not pizza if it doesn’t have cheese.
@youngandfoodish9 ай бұрын
Many feel as you do.
@AutoMobile279 ай бұрын
@@youngandfoodishthe worst meat pizza is better than the best vegan pizza cos meat tastes amazing
@youngandfoodish9 ай бұрын
@@AutoMobile27 I don’t care for the worst of anything.
@logitech20101006 ай бұрын
@@AutoMobile27tastes of dead corpses 🤢
@DdiegoJj10 ай бұрын
Great life hack! 100% works!
@youngandfoodish10 ай бұрын
I’ve had mostly good experiences.
@youngandfoodish9 ай бұрын
😉
@PabloLAlmodovar-lg6sg10 ай бұрын
Excellent Video
@youtiuptore10 ай бұрын
From Malaysia with love!
@kensmith282911 ай бұрын
Yah..that's burnt
@Bottaonesta Жыл бұрын
Dovete migliorare il vostro impasto
@jihaanabackx3647 Жыл бұрын
So who won?
@youngandfoodish Жыл бұрын
Oi Vita Pizzeria
@marciabrickerhalperin6614 Жыл бұрын
So great to have a nosh and kibbitz a while with Daniel! Thank you so much for this fun piece. Hope you all enjoy the book - available worldwide for your favorite bookseller.
@andreainchile Жыл бұрын
Oh, this chef is fantastic and his pizza is exceptional too. I wish I could be at the London Pizza Festival to vote.💝
@joefabbri6453 Жыл бұрын
Make me laugh when I hear super digestible. What does it mean digestible when people put sausage pepperoni onion olives and 1/2 penguin on it ? 1/2lb pizza dough and 2lb of toppings doesn’t make it digestible -
@KhandyCnylesojk Жыл бұрын
I neeeeeeed to gooo! 🤤
@BrothisSucks Жыл бұрын
Brooooooo thank you I’ve been looking everywhere to figure out how to eat 🍟