Comments for Crash Test Kitchen

Comment on Cinnamon teacake by Ragav

Ragav — Thu, 16 Feb 2012 08:37:28 +0000

Thanks you for replying! But what brand and type of tea did Lenny use in this video?

Comment on How to make Kung Pao Chicken by Waz

Waz — Sun, 12 Feb 2012 23:30:45 +0000

Great stuff Gunther! I was just thinking of cooking some kung pao in the next few days when I saw your comment. I think I’ll definitely be pressing the black rice vinegar into service!

Comment on How to make Kung Pao Chicken by Gunther

Gunther — Sun, 12 Feb 2012 21:39:22 +0000

Hello you two.
I finally got around to cooking Kung Pao the Waz and Lenny way and it worked a treat. Very yummy indeed!
regarding the somewhat strong taste of the dark soja sauce. Try using HAIYIN BRIDGE Superior Dark Soja Sauce. My sauces and marinades have improved since I use this brand.
Thanks to you I’ve come closer yet to finding that secret sauce recipe.
All the best from Germany.
Gunther

Comment on Baked salmon recipe, with a bed of puy lentils by Waz

Waz — Sun, 05 Feb 2012 02:40:32 +0000

Glad you enjoyed it Kayla!

Comment on Baked salmon recipe, with a bed of puy lentils by Kayla

Kayla — Fri, 27 Jan 2012 09:10:13 +0000

Thank you for this great salmon recipe! The sear on that salmon looks perfect and the dish looks beautiful. Thanks again for this!

Comment on How to make Kung Pao Chicken by jack

jack — Sun, 25 Dec 2011 02:40:09 +0000

hey guys just showing my support been a fan since 2006 still am a fan love you show x

Comment on How to make Kung Pao Chicken by Gunther

Gunther — Wed, 14 Dec 2011 06:48:10 +0000

Hi Waz,
it’s so kind of you to respond.
I will certainly let you know and I can’t wait to try but I’m busy till after new year (visitors are staying). Still i might be able to fit it in a woking session. As soon as I saw your video I couldn’t wait to get some of that Vinegar and next day I drove to a nearby town (Cologne) to get it. And I must agree there’s something special to it. Can’t wait!

Comment on How to make Kung Pao Chicken by Waz

Waz — Wed, 14 Dec 2011 01:26:37 +0000

Hi Gunther, the recipe we used here does turn out very well in our opinion. I think it’s a combination of things, particularly the black rice vinegar. Give it a try and let us know how it goes.

Comment on How to make Kung Pao Chicken by Gunther

Gunther — Sat, 10 Dec 2011 21:53:15 +0000

I have been trying to create kung pao sauce for years now just like the one at our local chinese restaurant but I failed so far. Could the reason be simply that the sauce alone is useless without those chillies, dried chillies, ginger and garlic fried at the beginning?

Comment on Duck a l’orange by Lucy

Lucy — Mon, 21 Nov 2011 13:21:48 +0000

Wild rice would be the best I think.

Comment on Support Crash Test Kitchen! by Dom

Dom — Tue, 25 Oct 2011 14:07:23 +0000

Hey guys! Love the podcast.
I’m such a geek, I’ve watched every one like 50 times!!

Keep ‘em coming!!

Dom

Comment on Braised pork belly like Mao used to make by kat

kat — Mon, 10 Oct 2011 12:16:06 +0000

Love this recipe have cooked it loads of times and yes agreed the recipe beneath makes life easier especially when making it the 4th, 5th or 6th time and really just need a reminder rather than a video!

Comment on Portuguese custard tarts recipe (pasteis de nata) by Lars

Lars — Mon, 26 Sep 2011 20:30:00 +0000

James, I’m really interested in making chinese style dough. But I got lost from “Fold bottom third up towards the centre.” I guess I’m not sure what the bottom and top mean. Thanks for clarifying.

Comment on Heart-melting chocolate pudding by Mysti

Mysti — Tue, 23 Aug 2011 02:55:22 +0000

I made this tonight and it was wonderful. I had to use a food processor to turn the granulated sugar into caster. This is very much like lava cake. Yum

Comment on Cinnamon teacake by Waz

Waz — Thu, 21 Jul 2011 11:13:06 +0000

Hi Ragav, we have all sorts of tea in our house, believe you me. Assam, English breakfast, weird Chinese stuff … Lenny’s a bit of an aficionado. I quite like assam tea myself, or mint tea made with fresh leaves. Lenny alternates her teas depending on what she’s into at the time. I like genmaicha (Japanese – green tea + roasted barley) if I can get my hands on it. Though a Liptons teabag with milk and sugar will do fine for me on most occasions!

Comment on Cinnamon teacake by Ragav

Ragav — Thu, 21 Jul 2011 01:45:51 +0000

Nice recipe! What brand and what type of tea(English breakfast and so on..) do you folks use?

Comment on Your sausage habits exposed by Terra

Terra — Thu, 07 Jul 2011 19:12:34 +0000

Hello,

Made this last night for dinner and it was absolutely delicious. Thank you.

Instructions are very clear. (Ill admit to being one who does not always understand a cook books instruction.)

Comment on How to make Kung Pao Chicken by Terra

Terra — Mon, 04 Jul 2011 20:15:46 +0000

Just finished watching all of the videos and I am really inspired. Thank you for putting out these great video blogs.
I really want to try making the kung pao chicken, however I think
Im going to try making the sausagey pasta first. Since I have the ingredients. Looking forward to seeing what you will be making next.

Comment on Classic bolognese by J

Tue, 10 May 2011 23:39:15 +0000

First time here, because I was looking for a recipe for bolognese without tomatoes. You complained at the end that your meat was kind of clumpy. I tried a recipe today that was similar to this one, except it was incredibly easy, and you didn’t brown the meat. SHOCKING, I know. You put the meat, vegetables, milk, and red wine in a pan and cooked until the meat lost its pink color. Then add some broth and simmer for 3 hours. It hasn’t been 3 hours yet, so I don’t know…but I was shocked that there were no tomatoes, which is how I came to be here.

Comment on Whole lotta rosemary chicken by Michelle

Michelle — Mon, 02 May 2011 21:54:54 +0000

I love you guys! You remind me of my husband and I. I was looking up a recipe for rosemary chicken and stumbled across this video. The best part was the joke about the mid-week wine glasses, haha. Gotta love the midweek glass of wine! This dish looked delicious and it was something my husband and I would love. You made me want to cook with my husband more often!

Cheers!

Michelle Cerbone from Woodbridge New Jersey, USA

Comment on How to make Kung Pao Chicken by Jeffrey

Jeffrey — Fri, 22 Apr 2011 23:19:38 +0000

Waz and Lenny! I love this!!! I’m a food writer in Lancaster, Pennsylvania, USA. I just discovered your site. You guys are wonderful. Please, PLEASE keep the recipes coming. It’s real food, exactly what I like to write about!

Comment on How to make Kung Pao Chicken by Stephanie

Stephanie — Wed, 13 Apr 2011 01:32:05 +0000

Loved this! I found Waz funny as usual. I can’t wait to find some black wine vinegar so I can tackle this dish. Btw I like pineapples in my dishes with beef. The sweetness is great!

Comment on Duck a l’orange by Waz

Waz — Mon, 11 Apr 2011 06:43:16 +0000

Nan, perhaps you should have given your guests a demonstration of sauce pouring method. Glad you liked the duck. It’s always a favourite in our house, and recently Lenny even made Chinese-style pancakes so we could have Peking duck.

Comment on How to make Kung Pao Chicken by Joel

Joel — Sun, 10 Apr 2011 21:48:04 +0000

Hey! Thanks for mentioning my suggestion “hot wok cold oil food won’t stick!”

Keep the videos coming!

Comment on Duck a l’orange by Nan

Nan — Sat, 09 Apr 2011 12:59:21 +0000

My best buddy and I were in the grocery store and spied frozen ducks. We searched the web for a recipe and found yours. I have never even cooked a turkey or whole chicken, but this recipe was foolproof! The duck was amazing – one of the best meals I have made. I did the roasted potatoes as well.

Please leave in the wording about the ‘guests pour it over themselves’. It gave me a huge giggle, and I did put the sauce in a teapot and waited with anticipation. Alas, no takers darn it.

Comment on Duck a l’orange by Tony

Tony — Mon, 04 Apr 2011 08:05:53 +0000

Leave it. It show’s you’re human. Cheers

Comment on Duck a l’orange by Waz

Waz — Sun, 03 Apr 2011 11:16:58 +0000

Nice one Tony. I can’t believe I let that wording slip through! Debating whether to change it, or leave it there for the yuks.

Comment on Duck a l’orange by Tony

Tony — Sun, 03 Apr 2011 09:08:15 +0000

All jokes aside, I made this tonight and the family raved about it. Pricking the skin with a toothpick ensured the duck was super crispy and my only regret is that my wife got to the leftovers before I did

Comment on Duck a l’orange by Tony

Tony — Sun, 03 Apr 2011 07:18:27 +0000

Did your guests get a little sticky when they did this:
“We served the orange sauce in a small teapot and let the guests pour it over themselves.”

Comment on How to make rum balls: two ways, humble and posh by Peadar

Peadar — Thu, 17 Feb 2011 16:58:16 +0000

A long time ago, a colleague of mine made something like your “Faff” version – but she made the chocolate and sour cream into a stiff ganache, moulded marble-sized balls of it, and chilled them enough to handle.

THEN she moulded the cookie-crumb mixture around them, finally rolling them in plain cocoa. Being in the USA, she used ‘Nilla Wafers; I don’t know how widely available those are. (Weetabix are hard to find here, except in large cities.)

Regrettably, I’ve lost the original recipe. But I’d expect that a good experimental cook ought to be able to re-create it from the anecdotal description.

Comment on Panettone pudding recipe – a twist on bread and butter pudding by Ryan

Ryan — Fri, 11 Feb 2011 00:11:10 +0000

I just want to say how much i enjoy your podcasts! i’ve been watching from the very beginning back in ’05 along with my friend, and i just wanted to finally tell you guys how great your show is please do more videos like the old days! you must cook more than 4 times a year! haha great jobs guys

from a dedicated fan!

Comment on Panettone pudding recipe – a twist on bread and butter pudding by James Goacher

James Goacher — Mon, 31 Jan 2011 09:53:39 +0000

Bread & Butter pudding along with Sago pudding is one of those few School Dinners I could not get on with and have never eaten it then or since. Lots of people I know said yummy when it appears on the works canteen menu.

This version I am going to try. It looks nice and simple but I think it was the slug of Rum which swung it.

James

Comment on Uncle Kev’s sausage rolls by ALRUI

ALRUI — Wed, 19 Jan 2011 17:37:58 +0000

Just stumbled onto your site & watched the sausage roll video, very fun & entertaining! I’ll have to give these a try when I can get over to the shop that sells the only good sausage around here:-)

Comment on Panettone pudding recipe – a twist on bread and butter pudding by Nic

Nic — Thu, 13 Jan 2011 21:51:15 +0000

So nice to have these frequent episodes after that long hiatus. Looks absolutely delicious! Glad to see you guys are still keeping on with this!

Comment on Baked salmon recipe, with a bed of puy lentils by Waz

Waz — Wed, 12 Jan 2011 10:14:07 +0000

Hi Christine,

Puy lentils should remain intact and still have a bit of resistance, yes. In my opinion they should be slightly resistant to the bite – a bit less so than al dente pasta – and then soft inside.

Other types of lentils more or less break down into a slush. That’s not how you want your puy lentils to turn out. Instead you whiz some of it up and then add it back in to bind it all together.

Comment on Whole lotta rosemary chicken by Kyle McAllister

Kyle McAllister — Mon, 10 Jan 2011 23:29:10 +0000

This would be my favorite episode because of all the bickering back and forth you two do. I love it. haha. Great recipe.

Comment on Baked salmon recipe, with a bed of puy lentils by Christine

Christine — Mon, 10 Jan 2011 13:04:17 +0000

Hey guys,
I just tried this recipe without the salmon (I hate Salmon)
It was my first time to work with lentils so I really didn’t know the correct texture or consistency, so while it was (sort of) boiling dry I put it unto my vegtables and worked with it.

The lentils weren’t mushy, but some lentils still had a little bit of resistance.
Was I wrong?

HELP!

Comment on Our roast chicken recipe: hot and fast by Waz

Waz — Fri, 07 Jan 2011 13:44:39 +0000

Hi Michelle, from my research you would need to eat approx 5kg of very green potato in a single sitting to be in any sort of danger – but thanks for the warning!

Comment on Our roast chicken recipe: hot and fast by michelle

michelle — Thu, 06 Jan 2011 18:08:03 +0000

I was looking at your podcasts…they are interesting..
Please remember green potatoes can be dangerous…
I only mention as I noticed in the background when you had peeled your potatoes for your roast chicken how green some of them were…
Anyway other than have fun continuing with your cooking..As an aussie in the UK myself and a cook getting some of the ingredients you want can be a pain

Comment on Chicken soup from scratch by Judith

Judith — Sat, 01 Jan 2011 05:34:20 +0000

looks good. Have another recipe that calls for carcass only but my husband is screaming “That’s not how my mother did it”. sigh. I hope it will be all right without the tomatoes. There I draw the line. I hate tomatoes in soup. I bought 2 chickens and got one ready but ran out of time so put it in the ‘fridge figuring to get the second one ready tomorrow. maybe now I will just clean it and use it if it is big enough for this recipe and then I’ll have a whole chicken dinner. Going to watch video now. JUDITH

Comment on Duck a l’orange by Waz

Waz — Wed, 29 Dec 2010 16:24:17 +0000

Merv, glad we could help mate. We had duck for Christmas again ourselves. Turned out great as always!

Have one for me and Lenny at L’Express over there in Montreal if you get the time.

Comment on Duck a l’orange by Merv

Merv — Mon, 27 Dec 2010 22:16:26 +0000

g’day guys. I’m an Aussie living in Montreal now(sigh-long story). Just bought a duck, checked the web and there you were! I’m up in the mountains North of Montreal in my girlfriends place on a frozen lake and there’s 3 feet of snow ouside and a roaring fire inside. Looking forward to that duck. I’ll let yiou know how it goes.

Comment on How to make rum balls: two ways, humble and posh by Jenny in Brooklyn

Jenny in Brooklyn — Tue, 21 Dec 2010 05:05:15 +0000

Thanks for the video!

Call me lazy, but I like an Oreo Rum Ball recipe described in the link below (I am not affiliated with the Chowhound site, but that’s where I found the recipe). It’s super-easy if you live in a part of the world with easy access to Oreos. I’ve also made it with Kahlua and Bailey’s.

http://chowhound.chow.com/topics/345160#2042202

Comment on How to make rum balls: two ways, humble and posh by angie

angie — Tue, 21 Dec 2010 02:22:27 +0000

Hey guys, thanks for crash-testing my recipe! … and I forgive you Lenny for not siding with me- I know who to send the Christmas card to next year though Waz
Just a tip- I think 2 dessert spoons (our regular breakfast spoon) equals about one flat tablespoon of cocoa, so you might have been a tad heavy on the cocoa, and yes I agree, finer dessicated coconut is nicer. I also put the condensed milk in first then the rum and stir the rum about in the condensed milk to get greater flavour ‘spread’. I am glad they are quick and easy as I make so many batches over Christmas! I’ll try the faff-tastic ones next year Lenny! Have a great Christmas guys x

Comment on How to make rum balls: two ways, humble and posh by Laura

Laura — Mon, 20 Dec 2010 19:38:31 +0000

Brilliant, going to make this myself tomorrow. Will try the ‘faff-tastic’ ones though, I do love a jot of rum.

Comment on How to cook with truffles by Deanna

Deanna — Sun, 12 Dec 2010 08:37:09 +0000

Lenny!
I’m slow on watching, in the end bit of finals and portfolio for the semester.
Great video!! I couldn’t believe what the truffle actually looked like.

Comment on How to cook with truffles by Amy

Amy — Tue, 30 Nov 2010 03:49:35 +0000

I’m so glad you’ve been able to post again! Lovely food ideas as always; can’t wait to try them on my own.

Comment on How to cook with truffles by Kimberley

Kimberley — Sun, 28 Nov 2010 01:29:34 +0000

Thanks for the new video and all the great info about truffles. Hope to see more videos soon!

Comment on How to cook with truffles by How to cook with truffles (repost - corrected video file) at Crash Test Kitchen

How to cook with truffles (repost - corrected video file) at Crash Test Kitchen — Fri, 26 Nov 2010 22:59:08 +0000

[...] Video recipes « Truffle in paradise [...]

Comment on How to cook with truffles by Lori

Lori — Fri, 26 Nov 2010 21:37:29 +0000

It’s wonderful to see you two back again! Hopefully this will be the start of a new series of videos.

Comment on How to cook with truffles by James Goacher

James Goacher — Fri, 26 Nov 2010 07:08:42 +0000

So good to see you guys back at last.
need to go through your Truffle film again cos I missed some things.

James

Comment on How to cook with truffles by Marlo Francis

Marlo Francis — Fri, 26 Nov 2010 05:40:40 +0000

Got your tweet today and couldn’t wait to watch the video! It was so fun seeing you two in the kitchen again. I want to try the egg dish now – how yummy. Thanks and keep the videos coming! Happy Holidays!

Comment on Let the jelly roll: Swiss roll recipe from Waz’s Nana by Liz

Liz — Tue, 23 Nov 2010 13:56:28 +0000

Can’t wait for a new ep! Have missed you guys on my iPod. Hope all is well with both of you and the family!

Comment on Let the jelly roll: Swiss roll recipe from Waz’s Nana by Waz

Waz — Sat, 20 Nov 2010 09:30:33 +0000

Hi Kimberley, thanks for getting in touch. We’ve just shot a new episode, now it’s just a matter of editing, writing the blogpost etc. Hope to have it up soon.

Comment on Let the jelly roll: Swiss roll recipe from Waz’s Nana by Kimberley

Kimberley — Fri, 19 Nov 2010 12:49:28 +0000

Missing you guys and your great recipes. Please come back

Comment on Crème caramel: from one flan to another by Munchkin

Munchkin — Tue, 16 Nov 2010 22:44:08 +0000

Darn why didn’t I just read this instead? I just made mine’s last night and this morning my one was flat (so I over-cooked it then I suppose).

Also the caramel was frozen. I forgot to put it on shallow hot water so not all the caramel was pour out.

Thank very much for this. I will definitely be following this in the future

Comment on Pad thai with two tries by Waz

Waz — Wed, 10 Nov 2010 09:14:20 +0000

Those pad thai pastes are usually a pre-mix so you don’t have to make your own sauce. So yes, it will taste different, and usually not very good.

Comment on Pad thai with two tries by lolitsolis

lolitsolis — Mon, 08 Nov 2010 14:46:13 +0000

Nice vid! Any substitute for tamarind juice? I saw a Pad Thai paste/flavoring the last time I went to grocery, but will it taste different?

Thanks.

Comment on Let the jelly roll: Swiss roll recipe from Waz’s Nana by Waz

Waz — Tue, 02 Nov 2010 20:39:52 +0000

Hi Dan, we’ve just been really busy with work, life, the universe and everything. So hang in there!

Comment on Let the jelly roll: Swiss roll recipe from Waz’s Nana by Avid Fan Dan

Avid Fan Dan — Mon, 01 Nov 2010 20:49:39 +0000

Anyone know what happened to Lenny & Waz? Almost 8 months any no new crash test kitchen videos – I subscribe on itunes, have rarely visited this site. They couldn’t have run out of recipes to podcast yet!?

Comment on Let the jelly roll: Swiss roll recipe from Waz’s Nana by Floating in Foreign Waters

Floating in Foreign Waters — Mon, 18 Oct 2010 23:38:55 +0000

Hey Guys,
Love the vids, and have been following since edmonton.
Just wanted to say that you guys have helped me to understand the importance of following the recipe and when it’s ok to go a little less structured. Your recipes have become a staple [especially the teacake] and have kept me well occupied whenever I get bored.
I’m currently studying abroad though and am finding the french weather a little grayer and wetter than I’m used to, it’s pushing me to indoor activities whenever it gets really bad and I’m hoping for some new recipes to help me out. I also just love the show and, since we haven’t heard from you guys in a while, hope that everything is going well.
Hope you have a great Halloween and I know we’re all waiting eagerly for the next episode.
Cheers [or I guess Au-revoir as I should be saying!]
-Colleen

Comment on Duck a l’orange by Waz

Waz — Sat, 25 Sep 2010 10:08:51 +0000

Hi Ginger, I don’t think you need to be too fussy about what kind of orange to use. I’d just make sure they’re nice and orange and ripe, not pale and dry.

Comment on Duck a l’orange by Ginger

Ginger — Wed, 22 Sep 2010 21:45:21 +0000

I have cooked this duck recipe several times and still get asked to cook it for family events. I normally serve it with rough mashed potatoes and green beans. the mashed potatoes allow one to soak up the sauce if desired.

Question… what is the best kind of orange to use?

Comment on Crème caramel: from one flan to another by Waz

Waz — Sat, 24 Jul 2010 08:42:05 +0000

Hi Ishi, you don’t put a knife into them – to test bake according to the recipe and do the ‘wobble test’. And yes, they need to be refrigerated after cooked and cooled – for 4-6 hours, or even a few days.

Comment on Crème caramel: from one flan to another by Ishi

Ishi — Thu, 22 Jul 2010 11:57:06 +0000

hey!!i just baked the creme caramels and after baking in the oven, i put a knife through the dish to check if they are done or not; my knife doesn’t come out clean even after baking for 1 hour =(

oh and i used egg replacer instead or eggs… =S

i dont know waht i did wrong!!!! does the dish set in fridge? o.O

Comment on Uncle Kev’s sausage rolls by Adicto al Conocimiento

Adicto al Conocimiento — Fri, 09 Jul 2010 04:05:58 +0000

The rolls look absolutely gorgeous but I have to disagree upon the dip of choice: Ketchup??? What were you thinking? After 48 hours marinating delicious sausage filling with herbs and so on, it felt like I was witnessing a crime in the making. I would had explored the route of cheese, instead… as a matter of fact I believe an Uncle Kev´s Rolls Foundue would be perfect: forget about those boring chunks of french bread. Hello Melting glory!

Loved the show. keep them comin’. Greetings from Ecuador South Am.

Comment on Portuguese custard tarts recipe (pasteis de nata) by Maria

Maria — Thu, 24 Jun 2010 21:43:33 +0000

Hello i’m 100percent portuguese and I’ve eaten one thousand times the best pasteis de nata in portugal. I realised that your pasteis de nata weren’t the same. So here is a recipie, also the pastery puff pastery and it”s bassicly many extra thin pieces of pastery whch are stuck to gether with butter. So here is a recipie. So this is the recipie for the creme.
250 ml “butter milk”
100g caster sugar
4 egg yolks
1 teaspoon of all porpose flour
lemon zest
cinnamon sugar for sprinkling on pasteis de natar for serving
Cream
1. Mix all ingredients except the lemon zest.
2. Bring the mixture to simmer until thickened. Once you start to boil, remove from heat.
3. Add lemon zest.
4. Expect cool.
5. Fill the pastry bases. Place some stuffing to prevent leaking during cooking (like mine … lol … because my greed made me prepare two recipes cream !!!!)
June. Bake preheated (250 C to 300 C) until firm and golden.
7. Remove from pans and just before serving sprinkle sugar and cinnamon.

Comment on Our roast chicken recipe: hot and fast by Aini

Aini — Mon, 07 Jun 2010 14:30:04 +0000

Hello there! I think your oven is smoking uncontrollably because of the melted butter. It burns pretty quickly. Learnt this while trying to do an omelette and left the pan on the heat for too long while looking for eggs.

=D chicken looks great though!

Comment on Let the jelly roll: Swiss roll recipe from Waz’s Nana by Nick

Nick — Mon, 31 May 2010 23:56:00 +0000

I dont want to sound like a crazed fan, but I got extremely excited when I got a response from you. Would I be out of line to make a suggestion? I am from southern Mississippi and I would love to see your interpretations of some southern classic dishes such as: chicken and dumplings, pecan pie, or grits. I know these dishes may not have originated here in southern MS, but they are very popular here nonetheless. Ny the way, I am an aspiring chef so your recipes have helped me immensely. I would love a response whenever it’s convenient for you thanks, Nick.

Comment on Our roast chicken recipe: hot and fast by James

James — Mon, 31 May 2010 14:39:36 +0000

It’s not how I cook Chicken but that is what I like about this Podcast, it’s human and practical.
I also like to use some garlic (quite a lot as it happens) in the butter smearing of the Chicken.
I particularly enjoy your final assesments which very rarely include the statements “delicious” “wonderful” “what a fine chef I am”, honest.

James

Comment on Let the jelly roll: Swiss roll recipe from Waz’s Nana by Nick

Nick — Sat, 22 May 2010 18:18:33 +0000

Thanks for the tips Waz. It turns out that the pan was my downfall. I was using a nonstick pan and it was cooking them a bit slower because I couldn’t have the heat on to high under them. The cast iron skillet worked wonderfully! Again thanks for the tips and keep up the AMAZING work.

-Nick

Comment on Let the jelly roll: Swiss roll recipe from Waz’s Nana by Waz

Waz — Sun, 16 May 2010 08:43:43 +0000

HI Nick, glad you enjoyed the show. Re: crepes. Try cooking them for a bit longer/higher heat, also not too much grease or oil in the pan. We usually find that after initial greasing for the first crepe, the butter in the mixture is just about enough to lubricate the pan for each subsequent crepe. But this might depend on what kind of pan you’re using – we use cast iron.

Comment on Let the jelly roll: Swiss roll recipe from Waz’s Nana by Nick

Nick — Sat, 15 May 2010 18:41:04 +0000

this was an excellent episode! I really like the idea of a jelly roll. Whoever invented it must have been a genius. Also, I tried the crepe recipe today. Unfortunately they weren’t crispy like they were described in the video…. any tips or suggestions for a crispier crepe? Please respond
signed- soggy crepes

Comment on Froth my milk up: cappuccino foam and how to get it right by Christina

Christina — Sun, 25 Apr 2010 12:19:42 +0000

Thank you, thank you, thank you! I’ve just returned to L.A. from a month in Europe, where I was introduced to cappuccino for the FIRST TIME. Prior to that I was an instant coffee addict, and stubbornly considered Starbucks-type-beverages an extravagance. My 2nd day home I bought a machine, but have been constantly frustrated with the lack of thick foam. Now that I’m an addict, I NEED my good cappuccino!

So again, thanks!

Good show, BTW. I do believe that I’m your newest fan…

Comment on Let the jelly roll: Swiss roll recipe from Waz’s Nana by Kara

Kara — Wed, 21 Apr 2010 18:44:18 +0000

I feel the need to point out that many of us Canadians would also call that a swiss roll, especially if it was chocolate. Small chocolate and chocolate coated ones are a well known snack cake.

Comment on Project Benedict by Florian from Berlin

Florian from Berlin — Wed, 21 Apr 2010 15:16:07 +0000

Aspargus season started in Germany – I know, none of you Anglophones get this, but we just love the stuff – so we went to Brandenburg to get some, like straight from the field. It was still quite expensive at 8 Euros a kilo, but the price will go down to less than half of that… I digress.

However, we prepared it classicly, which means boiled, with boiled potatoes and ham and of course Sauce Hollandaise!

I used Michel Roux’ recipe, which calls for

4 yolks (somehow I only used three, don’t know why)
4 tbs of water
1 tbs of white wine vinegar
5 gr of white pepper corns
250 gr of butter
juice of 1/2 lemon
salt to taste

and against all my expectations it was really quite easy.

You make an infusion of the water, the vinegar and the pepper, reduce this by a third, let it cool and scoop out the pepper. While this cools, clarify the butter (melt it, scoop off the stuff on top and discard, save the yellow part in the middle and discard the stuff on the bottom).

Beat the yolks into the cooled infusion. Very gently, while beating heat the mixture, but not higher than 65°C until it’s nice and thick. Switch off the gas or take off the stove. Add the butter first by drops then in a thin stream, all the while still beating until it is incorporated. Add the lemon juice, season with salt.

By this point my sauce was quite thick, a little thinner than mayonaise and only lukewarm, so I heated it a tiny little bit. With the aspargus it was lovely! Silky smooth, fresh and buttery.

So my guess is, the splitting is a temperature thing. Many of my cookbooks recommend working in an ice cube, if the sauce splits. So when you heat slowly, and take it off the heat, when you have a nice and firm mixture, there should be no trouble at all. However, the sauce is not steaming hot, so the food it is poured over should be!

Next time I’ll try it as Sauce Béarnaise with a nice steak and salad.

Comment on Let the jelly roll: Swiss roll recipe from Waz’s Nana by Daryll

Daryll — Mon, 19 Apr 2010 23:21:14 +0000

Hello from Canada

Enjoy your videos tremendously. Thank you for taking the time to produce a very enjoyable cooking video.

Comment on Coffee, Toffee, Banoffee Pie – Vol. 1 by Catherine

Catherine — Fri, 16 Apr 2010 17:06:41 +0000

there is a shortcut to boiling the tins of condesned milk – nestle makes a ready done caramel in a tin – its lush and makes it even easier to make yummy banoffee!

Comment on Let the jelly roll: Swiss roll recipe from Waz’s Nana by Nic

Nic — Wed, 31 Mar 2010 17:55:24 +0000

Hahahaha alright Waz! You looked stylin too!

Comment on Let the jelly roll: Swiss roll recipe from Waz’s Nana by Waz

Waz — Wed, 31 Mar 2010 07:43:17 +0000

No comment on my good looks then Nic?

I only notice Lenny’s hair in the video now that she points it out. It looks like a cord running away from an earphone or something.

Comment on Let the jelly roll: Swiss roll recipe from Waz’s Nana by Nic

Nic — Wed, 31 Mar 2010 03:19:39 +0000

Oh Lenny please! I didnt even notice! You look absolutely stunning in every video! You seem to be getting prettier every episode!

Comment on Let the jelly roll: Swiss roll recipe from Waz’s Nana by Lenny

Lenny — Mon, 29 Mar 2010 21:01:44 +0000

Why didn’t Waz tell me I had a piece of hair sticking out from behind my ear!! I really must look in the mirror before we start Crash Test in future. Lenny

Comment on Portuguese custard tarts recipe (pasteis de nata) by Sebastian from Berlin

Sebastian from Berlin — Mon, 29 Mar 2010 17:11:08 +0000

Dear Waz,

Florian and I (see “florian from berlin” above) just returned from an extended weekend in Lisbon, and already on the flight back Florian went on about how he HAD to try this recipe. Of course we went to Belem and queued at Pasteis de Belem and they were delicious. Now, not having ventured too deep into the characteristics of different types of pasteis, Rich’s suggestion to use Greek or Turkish filo/yufka pastry sounds like a good idea because the frozen German “Blaetterteig” just is too fluffy. Also we wondered whether it would be smart to use cream instead of milk to get a richer custard and maybe leave out the orange zest because it’s quite predominant in the overall taste. But nontheless, they taste great the way the turned out, and bring back all the nice memories of spring time in Lisbon!

- Sebastian

Comment on Let the jelly roll: Swiss roll recipe from Waz’s Nana by Matthew

Matthew — Mon, 29 Mar 2010 11:33:44 +0000

@timguvnor: Swiss roll is just a name. Origins are European. I guess it’s like French Fries not being French in origin… :S

Try these links for more info:
http://en.wikipedia.org/wiki/Swiss_roll

http://www.null-hypothesis.co.uk/science//item/top_ten_british_swiss_roll

Comment on Let the jelly roll: Swiss roll recipe from Waz’s Nana by StacieB

StacieB — Mon, 29 Mar 2010 02:28:43 +0000

WOOHOO! A new recipe/video Thanks so much for a great looking dessert!

Comment on Let the jelly roll: Swiss roll recipe from Waz’s Nana by Stephanie

Stephanie — Sun, 28 Mar 2010 08:45:02 +0000

it’s amazing that I happened to check this blog today and there’s finally a new episode! gonna go and watch it now- you made my night!

Comment on Let the jelly roll: Swiss roll recipe from Waz’s Nana by Jess Bridges

Jess Bridges — Sun, 28 Mar 2010 02:23:00 +0000

If you frost the finished jelly roll with a mocha frosting you have a simple Buche Noelle. I like to use nutella and whipped cream for the filling. Love your vids!

Comment on No-fuss fish pie by Jess Bridges

Jess Bridges — Sun, 28 Mar 2010 02:18:33 +0000

Just a helpful tip. If you always start potatoes in cold water you will get perfect potatoes every time-never watery.

Comment on Let the jelly roll: Swiss roll recipe from Waz’s Nana by timguvnor

timguvnor — Thu, 25 Mar 2010 16:15:02 +0000

All very nice, very tasty looking, but what abiout the origins of this said “Swiss roll”? Why is it Swiss? We demand answers…

Comment on Let the jelly roll: Swiss roll recipe from Waz’s Nana by Nic

Nic — Thu, 25 Mar 2010 16:11:39 +0000

YES! finally, I missed you guys. Looks good too!

Comment on Let the jelly roll: Swiss roll recipe from Waz’s Nana by Nanago

Nanago — Thu, 25 Mar 2010 15:53:48 +0000

So happy to see a new episode today. And with a wonderful recipe that I will be adding to my Easter Dinner menu. Thank you!

Comment on Cinnamon teacake by Let the jelly roll: Swiss roll recipe from Waz’s Nana at Crash Test Kitchen

Thu, 25 Mar 2010 15:29:56 +0000

[...] jelly roll to the Americans and Canadians – is what Lenny likes to call a store-cupboard cake. Like my Mum’s teacake, this is baking at its easiest. You’ve probably got most of the ingredients already, and the [...]

Comment on How to roast a duck, the slow and tender way by Hailey Erickson

Hailey Erickson — Thu, 11 Mar 2010 05:07:08 +0000

What a great site! I normally would have never made duck for Christmas … or at all in general… but I might have to try duck!

Comment on How to roast a duck, the slow and tender way by Rex Kbh 2100

Rex Kbh 2100 — Thu, 25 Feb 2010 13:14:32 +0000

Duck is traditional Christmas fare along with pork loin in Denmark.

Comment on Duck a l’orange by Dorothy Buckley

Dorothy Buckley — Sun, 21 Feb 2010 11:29:02 +0000

What a terrific recipe for duck. I had 12 people for lunch today so cooked three ducks. Everyone enjoyed it and the orange sauce was terrific. Thanks Lenny and Waz.

Comment on Portuguese custard tarts recipe (pasteis de nata) by Ben Hughes

Ben Hughes — Tue, 02 Feb 2010 13:13:24 +0000

I’ve just found this blog, it’s fantastic! It’s just like me and the missus trying to recreate recipes. Love your work guys brilliant!

Comment on Dave makes a cheesecake by Jeanne

Jeanne — Fri, 29 Jan 2010 02:02:33 +0000

Thanks Waz….you fixed it good!

Comment on Dave makes a cheesecake by Waz

Waz — Fri, 22 Jan 2010 12:03:25 +0000

Hi Jeanne, fixed now – you should be able to watch the Flash video and grab the recipe from that. Now that we’ve got quite a few episodes we are gradually adding the recipes, starting with the most popular instalments.

Comment on Dave makes a cheesecake by Jeanne

Jeanne — Fri, 22 Jan 2010 00:45:40 +0000

well, I was doing a browse and found this segment but could not access the video….and cannot find the recipe – HELP

Comment on Chicken soup from scratch by tommy boy

tommy boy — Sat, 16 Jan 2010 03:50:31 +0000

ill be puttin that skin in still, and ill be leaving all that goop too, thats good stuff, those are healthy fats

Comment on Pad thai with two tries by Top Foodie Finds « The Grass is not Greener

Top Foodie Finds « The Grass is not Greener — Mon, 04 Jan 2010 21:39:41 +0000

[...] “A cooking show by real people.” I stumbled upon this blog (more video than blog, actually) a few years ago and have been hooked ever since. A lovely young couple living in England (Waz and Lenny) chronicle their various attempts at cooking. They try and often succeed at making cooking look easy and fun. They may also bicker and interrupt each other along the way, but that’s part of the appeal. It’s adorable and informative. I am a big fan of their “failures and redemptions” section, particularly their second try at Pad Thai. [...]

Comment on We larb turkey by home cook

home cook — Wed, 30 Dec 2009 19:19:55 +0000

And a tip for sticky rice, if you’re in a hurry, or forget to soak the rice, clean the sticky rice, soak in hot water(hot from the tap, not boiling), and stick a metal spoon in the middle. The rice should be ready to cook within 30 mins to an hr. (But take the spoon out before cooking ) And if you want the cooking process to go quicker, cover the basket with a lid/2 sheets of paper towels/or a dish cloth when cooking. (Some people don’t cover it. Aka my mother in law haha.) U can also make “yum” with the cooked turkey meat. Its a thai dish that’s basically a sour salad. Has lots of veggies and lots of lime juice! You can look up yum neua or yum talay for a basic recipe. Just replace meat with turkey.

Comment on We larb turkey by home cook

home cook — Wed, 30 Dec 2009 19:08:01 +0000

I had a turkey stashed in the freezer and made lahp with it(turkey,salt,fish sauce,lime, rice powder, chicken boullion in place of msg, green onion, cilantro, bean sprouts.) I pan fry the minced meat with minced garlic and season. I crisped up the skin, pan fried the guts in the oil from the skin, broiled (with oyster sauce, smashed galangal/lemongrass/and garlic, salt, garlic powder, and white powder) the neck, wings, legs and drumsticks. And the leftover bones, I made a simple soup seasoned with fish sauce, salt, and boullion(I used chicken) and then threw in ( a lot of) slices of tomatoes and green onions until tender. Mmm! I eat it with both short grain sticky rice or regular jasmine steamed rice (I prefer the short grain rice “sushi rice”). I think I want to make more! The kids ate most of it. I made one super spicy and one mild. Mmmm!

Comment on How to roast a duck, the slow and tender way by Rodrigo

Rodrigo — Tue, 29 Dec 2009 07:43:54 +0000

Ummm… I love roasted fatty birds and simple dishes like this one.

For the gravy I use a recipe similar to yours, but thicken it at the end of the process with a knob of beurre manié. I think the result is finer.

Cheers!

Comment on Duck a l’orange by Rebecca

Rebecca — Mon, 28 Dec 2009 20:25:12 +0000

I’ve decided to use this recipe today for my first attempt at duck. Seems relatively simple, actually. It’s in the oven as we speak (first stage – draining fat). We’re just serving it with potatoes called for in the recipe, and some mixed veggies. Not sure how I’ll prepare them… And veering away from salt since there is a good amount on the duck already. Hope it turns out as good as in the video!

Comment on Duck a l’orange by Jeanne

Jeanne — Fri, 25 Dec 2009 10:30:30 +0000

I decided to cook duck a l’orange for Christmas this year and went on a web search and found your Crash Test Kitchen site – what a joy to hear Aussie accents – very unexpected.

Anyway, love the site, love your recipe which I cooked today with great success – we all enjoyed our Duck Christmas Dinner. Many thanks, I will visit often.

Jane

Comment on Duck a l’orange by Tracey

Tracey — Mon, 21 Dec 2009 22:16:15 +0000

What a fantastic site, you guys! I love it! I am a cooking fanatic, and love that you talk like real people. I am cooking duck for my partner Boxing Day, and the tips you give for piercing the skin are crucial. And he loves roast potatoes. So glad you are not going into facebook, by the way. I only use it to contact friends and family and love checking out other sites.

Comment on Baked salmon recipe, with a bed of puy lentils by Waz

Waz — Fri, 18 Dec 2009 09:48:58 +0000

I’m with you there Ed. Nice touch. You’ve got to heat the balsamic till the volatility boils off and get it nice and sweet. I do something similar with balsamic vinegar as a variation of mint sauce for lamb.

Comment on Baked salmon recipe, with a bed of puy lentils by Ed Schenk

Ed Schenk — Thu, 17 Dec 2009 17:40:38 +0000

A great (and easy) sauce to go with this would be a balsamic glaze. Just heat some balsamic vinegar and sugar till it becomes syrupy. Drizzle over. It cuts the fatiness of the fish and what drips off will taste great in the lentils.

Comment on How to roast a duck, the slow and tender way by Kit

Kit — Wed, 16 Dec 2009 22:46:56 +0000

Nice to see a new episode from you guys, and Merry Christmas in advance! Great idea on suggesting duck for Christmas! I saw that and immediately thought, duck would actually go very well with some of the classical Christmas spices. Could try bashing together a bit of cloves, cinnamon, ginger with some orange zest and juice to give the duck a basting marinade. Hmm… I’ll need to get a duck fix soon now.

Comment on How to roast a duck, the slow and tender way by C-Dawg

C-Dawg — Fri, 11 Dec 2009 21:51:53 +0000

Mmmm… Duck! That looked like a wonderful dinner, and I’ll bet the kitchen smelled great, too!

I like the trick of pricking the skin with a skewer to allow all that wonderful duck fat to run down to the bottom. We cooked duck at Le Cordon Bleu but we didn’t roast it whole (though we did make a confit… unbelievable!). I’ll have to try that sometime.

Thanks for the episode – Hope you and your family have a great holiday!

Comment on Braised pork belly like Mao used to make by Nic

Nic — Tue, 08 Dec 2009 00:48:22 +0000

YOUR RIGHT! hahaha

Comment on Braised pork belly like Mao used to make by Kara

Kara — Mon, 07 Dec 2009 15:03:21 +0000

I might be completely wrong here, but every time I watch this episode one thing bothers me: Lenny is heard to remark “don’t scratch my pan”, but from my perspective it seems to be the pan that her parents actually bought Waz, for his birthday to replace the pyrex dish lost to the lamb.

Comment on Baked salmon recipe, with a bed of puy lentils by Jennette

Jennette — Sun, 29 Nov 2009 16:31:53 +0000

Very nice! I’m always on the lookout for flavorful ways to prepare lentils. When done right (as these look), they’re such a treat.

Comment on Here’s steak in your ale pie by James Goacher

James Goacher — Tue, 17 Nov 2009 21:53:27 +0000

This is not specific to this recipe but I like your pod-casts.
This is 2009 btw and I see that the originals are in the 2005 area.
I like the way that perfection is rarely achieved and the banter between the pair of you.
Many thanks for an entertaining – realistic – followable (by me) series.

Thanks
James

Comment on Pulling a rarebit out of the hat by Justin

Justin — Wed, 28 Oct 2009 00:39:33 +0000

Butter is not an emulsifier. Egg yolks, dry mustard powder, and soy lecithin are emulsifiers.

Comment on Chicken soup from scratch by Nic

Nic — Fri, 23 Oct 2009 03:54:51 +0000

This soup is absolutely delicious!

Comment on Chicken soup from scratch by Peter

Peter — Wed, 21 Oct 2009 18:49:57 +0000

About to try your chicken soup from scratch. You made it look easy so here goes.

Thanks from sunny SoCal

Comment on Chicken soup from scratch by David

David — Fri, 25 Sep 2009 18:13:02 +0000

hi, i just wanted to let you know you should make broth with the skin. what makes for a tasty broth is fat, bone and meat. you can always skim the fat off the broth later.

Comment on Uncle Kev’s sausage rolls by David

David — Wed, 23 Sep 2009 22:28:08 +0000

someone should teach waz how to dice onions lol jk, but not really

Comment on Our roast chicken recipe: hot and fast by David

David — Wed, 23 Sep 2009 01:55:29 +0000

all the french masters use pats of butter and smear it all over the bird. that way it melts onto the skin and stays in contact longer. personally, i dont like butter and dont even have it in my fridge, but i never roast chicken either. i’d rather rotisserie it and let its own juices crisp up the skin. peruvian chicken is the best – you should make a video of that!

Comment on Uncle Kev’s sausage rolls by natalie

natalie — Tue, 22 Sep 2009 22:20:48 +0000

Hey Guys!

Great video. My irish husband hates the sausage rolls you get here in montreal, so maybe this would be the trick to get a great sausage roll fix.

thanks!

nat

Comment on Uncle Kev’s sausage rolls by Little Fairy

Little Fairy — Mon, 21 Sep 2009 23:26:24 +0000

Thankies!

MP4 is my fave format, since I don’t need to convert it to play on the move. BTW, the usual commute crew on the bus are taking an interest.

Comment on Rice to the occasion by David

David — Sun, 20 Sep 2009 18:54:28 +0000

yeah Jan is right, you should use day-old rice that’s been refrigerated because the grains separate nicely. when stir-frying rice, you need to coat every grain of rice with seasoning while also preventing it from getting too greasy, thats the tricky part.

i think you did well to scramble the egg first. ideally it should be light and fluffy, not too well done, unless you like your eggs well done.

most authentic fried rice would not have a heavy hand with the spice, as that can be added later on. the meats and vegetables should have enough flavor to balance out the blandness of the rice, and that’s it. if too much flavor is added, it throws the dish out of harmonious balance, which is the tricky part to fried rice.

fried rice is a difficult dish to make! love your show, just stumbled upon it today.

Comment on Uncle Kev’s sausage rolls by C-Dawg

C-Dawg — Sat, 19 Sep 2009 21:03:35 +0000

Let’s all thank Uncle Kev for this delicious idea!

Waz & Lenny – I’ve been watching you show for quite some time now and have to say I feel like a schmoe for not commenting sooner! We dig what you do, so please, by all means, carry on…

Oh, and one tip about cutting the stuffed pastry: Put the things in the freezer for ten or so minutes first.

Peace!

Comment on Uncle Kev’s sausage rolls by Waz

Waz — Sat, 19 Sep 2009 09:32:41 +0000

Fixy fixed! Sorry about that.

Comment on Uncle Kev’s sausage rolls by Little Fairy

Little Fairy — Fri, 18 Sep 2009 08:38:19 +0000

Just tried to download the MP4 of this sausage roll vid, but it links to the previous ‘Chicken hot n fast’ vid, so I can’t get the MP4. Fixy please?

Comment on Uncle Kev’s sausage rolls by Jeanette

Jeanette — Tue, 15 Sep 2009 04:35:47 +0000

Yum – loved them when your Uncle Kev made them – and will now have to become a true Aussie myself and give them a go after seeing this simple recipe. Yum Yum.

Comment on Our roast chicken recipe: hot and fast by Stephanie

Stephanie — Tue, 15 Sep 2009 01:27:36 +0000

need more lenny and waz!

Comment on Uncle Kev’s sausage rolls by Jennette

Jennette — Mon, 14 Sep 2009 13:52:25 +0000

Looks amazing. I will definitely try this one.

Have you tried slicing them with unflavored floss or string? That’s how my mom slices cinnamon rolls. Seems like that would accomplish the “not squishing them” but faster than sawing the knife back and forth — if it works with puff pastry, that is.

Thanks!

Comment on Crème caramel: from one flan to another by Chris

Chris — Thu, 10 Sep 2009 01:13:39 +0000

Your oven is too hot mate… that’s why your getting bubbling… keep your oven under 100 and be patient, you’ll get a much more gentle custard if the proteins slowly combine.
Also fewer eggs the better… 5 eggs will definately set your custard but will also give you a bullet. The minimum needed to set a custard is 1 egg for 250ml (about 1 cup) or 3 egg yolks… I prefer the yolks, as this (although still a little slower to set) will give you a much silkier, richer custard (therefore no need for cream).

Don’t mean to tell you guys you’re doing it wrong, but try adding some patience into this and you’ll get a beautiful texture.

Comment on We did it all for the gnocchi! by Lauren Sellers

Lauren Sellers — Sun, 06 Sep 2009 21:58:19 +0000

lol in the US i’ve only heard Gnocchi said “Nuchi”
just something odd i felt like i needed to share
love you guys!

Comment on A crow-eater gives us curry by Lauren Sellers

Lauren Sellers — Sun, 06 Sep 2009 12:56:02 +0000

lol i loved this one! *applause* Tom whats-your-name, you’re stupid. Anything that you have to put together and watch so it doesn’t burn IS cooking. even…. *gasp*…. the microwave…
love you guys, love the podcast, you guys are hilarious!
–Lauren

ps: One vote for broccoli said broccol-E

Comment on Our roast chicken recipe: hot and fast by Ella

Ella — Sun, 30 Aug 2009 21:47:40 +0000

Well where have I been???? I’ve just discovered Lenny and Waz !! I have a five month old who needs lots of looooong cuddles to go to sleep and watching these episodes has kept me sane lying in bed for ages. I think I’ve watched all of them this weekend )

Comment on Crème caramel: from one flan to another by noob101

noob101 — Sat, 29 Aug 2009 14:03:35 +0000

i just watched like 2/3 of the whole podcast collection. i enjoyed it and find it worth my time. thought the constant talk over each other did get to me at times. reckon it might be due to me watching like several episodes in a row. but keep it up! not the talk over each other but the vid podcast. (:

Comment on Portuguese custard tarts recipe (pasteis de nata) by Rich

Rich — Mon, 17 Aug 2009 17:44:22 +0000

Hi,

Great recipe. I recently went to Lisbon and loved these tarts. So I tried your recipe and not only is it fairly easy it’s perfect. However, I experimented with teh pastry. Lisbon ones don’t generally use puff pastry. They are a thin flaky pastry similar to filo pastry. So I bought a packet of filo pastry and used 2 thin layers with melted better between them to line the tin. This came out with a cripy flaky case. I’d recommend it but it always comes down to how you personally like them.

Comment on Our roast chicken recipe: hot and fast by Nic

Nic — Thu, 13 Aug 2009 01:40:23 +0000

LOL Me too. whats your email. Mines perrynic96@yahoo.com

Comment on Our roast chicken recipe: hot and fast by Celine

Celine — Wed, 12 Aug 2009 08:59:51 +0000

We should meet someday, you seem just as obsessed as I am. I usually watch the episodes on my iPod, so I can see how many times I have played each episode. The number of times watched is quite alarming, with each episode watched at least 40 times… Man, i think i need waz and lenny addiction rehab.

Comment on Our roast chicken recipe: hot and fast by Nic

Nic — Tue, 11 Aug 2009 20:37:32 +0000

I certainly am obsessed. I rewatch over and over I start at episode 1 and watch to episode 75 or however many there are. And when I’m finish I go back and watch them all again. I just love, not only their cooking, but also their personalities.

Comment on Our roast chicken recipe: hot and fast by Celine

Celine — Sun, 09 Aug 2009 08:27:24 +0000

Nic, we always think alike. I think we/I may be a bit obsessed

Comment on Our roast chicken recipe: hot and fast by Kathryn

Kathryn — Sat, 08 Aug 2009 19:47:12 +0000

There is a HUGE difference in birds, indeed, any animal that one eats should get fresh air and sunshine (have you read about vitamin D deficiencies lately?) and a little exercise certainly enhances that muscle for eating. Now, on the less selfish side, it’s just good karma to eat things that have been treated well and don’t we all want everything and everyone treated well?.

Comment on Our roast chicken recipe: hot and fast by Nic

Nic — Tue, 04 Aug 2009 04:51:21 +0000

You mentioned chocalate zuchinni cake on twitter could you make that?

Comment on Our roast chicken recipe: hot and fast by Waz

Waz — Wed, 29 Jul 2009 10:56:00 +0000

Liz, I admit it was a tad overdone but can I be honest? I actually prefer my chicken a little on the dry side rather than overly moist/juicy. I know it might sound strange but I don’t like a gush of juiciness or the rubbery texture of flesh that is only just cooked.

I was always a drumstick kind of kid but in adulthood I go for the wings, and the crispier the better, hence I like the hot blasting approach.

As for mucking about poking stuff under the skin: no way, that’s exactly what we’re trying to avoid here.

Comment on Our roast chicken recipe: hot and fast by Florian

Florian — Tue, 28 Jul 2009 11:44:41 +0000

Yay! Another episode. Watched it eating peas and feta. I love your no-fuss-aproach. It just seems so simple and unintimidating. Could one do it in a covered pot? I have a smallish dutch oven kind of thing I don’t use a lot, would that be apropriate? We did a goose in the oven for christmas in an open pan and the stupid cheap gas oven just sends everything into the kitchen air and the kitchen smelled of goose for weeks. I’d like to avoid that happening again!

I would thicken the sauce with cream or cream cheese, because I don’t like sauces with flour a lot. Anyway, will try this soon and will report the results!

Comment on Going, going, tarragon chicken by Stacy Davidson

Stacy Davidson — Sun, 26 Jul 2009 20:20:24 +0000

Looks yummy!

Comment on Classic bolognese by Stacy Davidson

Stacy Davidson — Fri, 24 Jul 2009 23:34:25 +0000

You 2 need to get along when cooking.

Comment on No-fuss fish pie by Stacy Davidson

Stacy Davidson — Fri, 24 Jul 2009 23:19:08 +0000

I was surprised by the Bud on the table as well!

Comment on Brocolli soup with left-handedness by Stacy Davidson

Stacy Davidson — Fri, 24 Jul 2009 23:00:58 +0000

I’m from America, and broccoli is spelled just like that, and is also pronounced (broccolee)I’m quite offended by you calling us who pronounce it the right way as “idiots

Comment on Brocolli soup with left-handedness by Specialty Cookware Lady

Specialty Cookware Lady — Thu, 23 Jul 2009 11:55:38 +0000

I was searching through Google doing research for a blog article, when I found this blog, and while not what I was exactly looking for I found it very informative and interesting. The recipe looks really nice and i will certainly try it in the future both with a blender an a liquidser to see the different results. Thanks Ann-Marie xx

Comment on Froth my milk up: cappuccino foam and how to get it right by JesIdedanouse

JesIdedanouse — Thu, 23 Jul 2009 10:50:38 +0000

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Comment on No-fuss fish pie by Michael

Michael — Mon, 20 Jul 2009 23:12:26 +0000

I like this recipe! Thanks! Like Ruth I use the cauli/mash on top and it’s great.

Comment on Tajine or not tajine? by Etejupietle

Etejupietle — Sun, 19 Jul 2009 12:51:32 +0000

???? ???????? ? ?????????!

Comment on Our roast chicken recipe: hot and fast by Liz

Liz — Sun, 19 Jul 2009 07:21:27 +0000

Podcast was fine for me to.

BUT — dear oh dear — I usually LOVE your stuff but you didn’t do that poor chicken justice. It was dry because you cooked it too high too fast.

I know you said you don’t muck around but honestly, if you mash herbs and butter together, and add your brandy if you want, and put it under the skin and squish it down all over the breast, then put a lemon, pricked all over with a toothpick, inside the bird, you will get a lovely moist roast. The butter will melt into the flesh inside the skin and the lemon will steam inside and add moisture.

Medium heat to start, cover it with foil, until just about cooked, then remove the foil and up the heat to brown the skin.

To test if done, just pierce the thickest part of the thigh with a skewer, if the juices are clear it is done, if still pink, roast a little longer. By pulling the leg off you lost a lot of the natural moisture and further cooking dried it out.

Never mind, it was still entertaining! Looking forward to the next one.

Cheers!
Liz

Comment on Our roast chicken recipe: hot and fast by Celine

Celine — Sun, 19 Jul 2009 05:47:38 +0000

Great video! This is so much easier than making stuffing and all the other things that have to go with it. A great video to quench or thirst for CTK vids. And to Nic, the podcast works fine for me, but i’m no techie.

Comment on Our roast chicken recipe: hot and fast by Nic

Nic — Sat, 18 Jul 2009 16:55:04 +0000

Hey guys great vid. But the podcast doesn’t work it just jumps every second and you can’t see at thing.

Comment on Our roast chicken recipe: hot and fast by Danielle

Danielle — Sat, 18 Jul 2009 14:19:03 +0000

Have you guys ever tried brining the chicken beforehand? It’s an extra step, but I find that it does keep the chicken much more juicy, even if you overcook a bit. I do it with nearly all my chicken and pork now. Just an idea. Fantastic episode! Glad to see you back.

Comment on Our roast chicken recipe: hot and fast by eric : Gardenfork.tv

eric : Gardenfork.tv — Fri, 17 Jul 2009 22:05:43 +0000

nice show guys. do you all in the UK ever use cornstarch or arrowroot to thicken a sauce-gravy? i’d never seen the cold water – flour method before.

Comment on Our roast chicken recipe: hot and fast by Jennette

Jennette — Fri, 17 Jul 2009 20:53:18 +0000

Hooray! New post! Looks pretty good. I have a chicken in the freezer right now (from a local farm) that I’ll be roasting this weekend. I don’t know the proper way to carve, either.

I do like the way Nigel Slater talks about roasting chicken and making garlic gravy (no need for flour) in his book, “The Kitchen Diaries.” You do use salt and pepper on the bird and he does have you flip it from breast-down to breast-up for the last 20 minutes, but it’s really not much more work at all and it’s delicious. I describe his method on my blog here, in the midst of a chicken pie recipe: http://snackreligious.blogspot.com/2009/01/chicken-pie-oh-my.html

Comment on Crème caramel: from one flan to another by Nic

Nic — Wed, 15 Jul 2009 22:07:59 +0000

Thats right Celine

Comment on Crème caramel: from one flan to another by Celine

Celine — Wed, 15 Jul 2009 02:26:04 +0000

All your fans need a new episode!!! New one, please????

Comment on Crème caramel: from one flan to another by Nic

Nic — Sat, 11 Jul 2009 17:12:09 +0000

Ok now its been over two months I love your podcast I want more

Comment on Crème caramel: from one flan to another by dolores

dolores — Mon, 06 Jul 2009 12:27:09 +0000

great tasty delicious, please come over to my place and let me taste…and thank you for wearing my shirt – so great – and thank you for changing it – 24hours later )))))))))))

Comment on Portuguese custard tarts recipe (pasteis de nata) by Shabana

Shabana — Fri, 03 Jul 2009 15:15:31 +0000

Hi Waz

Thank you so much for this recipe. My husband is portuguese and whenever we go to Mozambique,we land at the bakeries just to buy this and I love them. Thanks to you, I have just tried making them and they seem to be fantastic….I haven’t tasted them, waiting for my hubby…..will be a surprise to him…..loved making them too!!!!

Comment on Duck a l’orange by Britney

Britney — Wed, 01 Jul 2009 22:57:08 +0000

Yes, I agree with Lenny… I think mash’ is better. I would say brown rice as a side, or perhaps a veggie mix of some sort? Good upload, thanks!

Comment on Tickety-Boo Tipsy Trifle (part 2) by brian

brian — Tue, 30 Jun 2009 20:18:32 +0000

Trifle without jelly is sacreligious. I’m sure your dessert is fab and all but find another name for it. No jelly, no trifle, (even if jelly is just cows hooves and sugar water)

Comment on Crème caramel: from one flan to another by Nic

Nic — Sun, 21 Jun 2009 05:03:00 +0000

Come on guys. Put out more episodes. I can’t wait a month and a half in between

Comment on Chocolate cake like mum makes by Waz

Waz — Fri, 12 Jun 2009 13:07:01 +0000

Hi there Christine, this is not a really super-mega-chocolatey cake, like a mudcake or something, but we like it this way.

Comment on Crème caramel: from one flan to another by Christine

Christine — Fri, 12 Jun 2009 06:49:50 +0000

I tried this just today, but it did take forever to cook. And the caramel did smell… A bit.. Weird for me. Anyways. Thanks for the video guys.

Comment on Easy peasy feta cheesy by Florian

Florian — Wed, 10 Jun 2009 15:32:55 +0000

I love this dish! I make this when I come home from work really late at night – desperate for something warm but too tired to think. It came out a bit too dry a couple of times, so I added some butter (should get better feta!). Since that isn’t a very mediterranean ingredient it makes no sense at all but tastes very nice. White wine goes very well with it, I recommend some nice Grauburgunder (Pinot Gris/Grigio) or Silvaner or mperhaps some not too dry Riesling.

Comment on Chocolate cake like mum makes by Christine

Christine — Tue, 09 Jun 2009 11:15:28 +0000

Did the cake still stay Chocolate-y even with just 2 tablespoons of cocoa?? Coz’ most recipies use at lease a quarter cup or half a cup?

Comment on What’s French for onion soup? by Christine

Christine — Tue, 09 Jun 2009 11:12:02 +0000

What cheese can we use instead of Gruyare cheese?

Comment on Crème caramel: from one flan to another by Waz

Waz — Wed, 03 Jun 2009 13:58:57 +0000

JohnnyFox, what happens to the cling film in the oven? Doesn’t it melt, burn or at the least impart a plasticky yukness to the pudding?

Comment on Braised pork belly like Mao used to make by jenny

jenny — Wed, 03 Jun 2009 12:16:23 +0000

what a funny couple- she’s a bit dom and he’s a bit fem! Compelling viewing and really good recipe! ha ha, had me in stitches.

Comment on Crème caramel: from one flan to another by JohnnyFox

JohnnyFox — Sat, 30 May 2009 08:52:22 +0000

My ‘handy tip’ would be to line each ramekin with a circle of cling film lightly wetted on the ramekin side, and pour the custard and caramel into that.

It can give a slightly wrinkly skin surface to the sides of the flan, but you can tell people it’s a deliberate effect

Comment on Crème caramel: from one flan to another by msmarmitelover

msmarmitelover — Fri, 29 May 2009 14:06:54 +0000

yum. Never actually made one from scratch. Time to try !

Comment on Classic bolognese by Runeo

Runeo — Fri, 22 May 2009 11:54:11 +0000

hey guys

I think this looks great, and agree with Waz on the sauce distribution.

With the celery – keep the base tightly cling-wrapped. this keeps it crisp for at least an extra few days.

When using tomato paste, i find that you get more flavour by waiting until the liquid has evaporated from the meat before adding the paste and then frying the combinedmeat and tomato paste for a minute or two, with the gas turned up to 11. Also, if you are adding tomatoes, a little sugar will help release even more of the tomato flavour.

Comment on Crème caramel: from one flan to another by Liz

Liz — Thu, 21 May 2009 02:23:42 +0000

Great video — been looking forward to a new one. You guys should come to Macau, as well as your favourite egg tarts, creme caramel is on just about every menu — another legacy of the Portuguese era. it is so populare that it is simply called “Pudim”.

Cheers!
Liz

Comment on Portuguese custard tarts recipe (pasteis de nata) by Christine

Christine — Wed, 13 May 2009 09:27:56 +0000

This looks extremely good. Except, we can’t find puff pastry here in this country. Sigh.

Comment on Crème caramel: from one flan to another by danb

danb — Sun, 10 May 2009 22:23:37 +0000

great job!

I’m with Waz on the clear dish, way cooler

Comment on Crème caramel: from one flan to another by Christine

Christine — Sun, 10 May 2009 14:08:46 +0000

Thank God you guys made another video! That is, well, new.
Well, as always, I loved this video!
Please make more videos, you guys!

Comment on Crème caramel: from one flan to another by Anon

Anon — Sun, 10 May 2009 11:13:49 +0000

This reminds me of the creme brulee, except cooked perfectly.
p.s Cool t-shirts Waz!

Comment on Crème caramel: from one flan to another by Kid Kit

Kid Kit — Sat, 09 May 2009 12:15:24 +0000

Yum! That looks gorgeous guys. Thanks for another impressive dish!

Comment on Crème caramel: from one flan to another by Jennette

Jennette — Sat, 09 May 2009 12:08:48 +0000

I’ve never really liked flan, and I don’t know why! Still, I wish I liked it. It always looks like something I should enjoy.

Thanks for the video!

Comment on One chicken, three ways by Christine

Christine — Wed, 06 May 2009 09:54:30 +0000

I will try this. :d

Comment on Duck a l’orange by Waz

Waz — Mon, 27 Apr 2009 08:03:01 +0000

Hi there Rose,

So someone finally asks about facebook! We decided a while back to just stick with our own site. We know some people practically live on facebook, but there is a whole world (wide web) outside it! And it would be just another page/site that we would have to maintain, in addition to CTK and Waz’s other projects, like garagenight.tv

Comment on Duck a l’orange by Rose

Rose — Sun, 26 Apr 2009 13:33:52 +0000

I love your vlog! this is another terrific post!

have you two thought about putting together a Facebook page?

Comment on Brocolli soup with left-handedness by Christine

Christine — Sun, 19 Apr 2009 04:14:42 +0000

Waz, your so mean and arrogant to Lenny in this video.
But you are funny. But..

Comment on Heart-melting chocolate pudding by Christine

Christine — Sun, 19 Apr 2009 04:13:05 +0000

YUM.
It looks so good!

Comment on Your momo says … by Christine

Christine — Sun, 19 Apr 2009 04:08:48 +0000

This was my favorite video so far.

Comment on Your momo says … by Christine

Christine — Wed, 15 Apr 2009 13:28:05 +0000

WAZ AND LENNY!
OMG, I am a fan. Hahaha.
Gee,I think Im the only one who comment’s here during 09′.
I really wish you guys reply to any of my comments. Hahaha.
Ive left comments on Duck al’orange and this. I guess more.
Anyways.
I really really really hope you guys post more videos!
PLEASEE. )
Bye!
(:

–> Living here (you guys are minor celeb’s alright!) in the PHILIPPINES! But im Korean, and 13, But I love food and I love to cook. Soo.. )
Keep it up, guys.

Comment on Blessed are the sausage makers by George

George — Thu, 09 Apr 2009 22:19:16 +0000

Am living in somerset sw calgary am looking for natural sausage casing, Thanks George
g.hofer@shaw.ca

Comment on Rhubarb’s your uncle by dawn

dawn — Mon, 06 Apr 2009 18:41:08 +0000

I am looking for one or 2 rhubarb plants, if anyone is thinning out theirs..
i have checked nurseries, either they are out or their plants are rotted.

dawn
silverring18@netscape.net

Comment on Duck a l’orange by Christine

Christine — Fri, 03 Apr 2009 02:22:52 +0000

I dont eat duck.
And I think the addition of the orange is…. Uhm.
Too.. Citrus-y?
But anyways.
Looks yummy.

Comment on These pretzels are making us … feisty! by Christine

Christine — Fri, 03 Apr 2009 02:19:43 +0000

Dont fight! )
Gee, you guys are funny.

Comment on Triumph of the Lamb, Disaster of the Dish: Braised lamb shoulder recipe by Christine

Christine — Fri, 03 Apr 2009 02:15:51 +0000

Hey Waz and Leny!
YUM.
This look’s so good!
You guys are great. But I do feel sorry for the pirex dish. Hahaha.
Keep it up guys! Hope you post more videos.

Comment on Duck a l’orange by Emily

Emily — Fri, 27 Mar 2009 03:38:51 +0000

I had duck a l’orange recently in France and it was served with potatoes Dauphinoise. They went very well together.

Comment on No-fuss fish pie by Ruth

Ruth — Thu, 26 Mar 2009 20:39:02 +0000

I love this fish pie, and I have made it a few times now, yum! This is not a common dish here in “the states” and I get some weird looks when I say what I am making for dinner but everyone loves it now. I make it extra low carb by using califlower mash on the top, you can’t even tell the difference! Thanks for showing this yank a new dish, now if I can just find clotted cream in this country…
=)

Comment on Blessed are the sausage makers by Waz

Waz — Wed, 25 Mar 2009 21:40:25 +0000

Hello Donovan, you could try the International Natural Sausage Casing Association (I’m not kidding) for a local vendor in Queensland; approach a butcher directly who makes sausages with real casings (such as a maker of continental sausages); or just Google it.

I believe there are places that supply sausage making products for home makers, much in the manner of home brewing shops. Try finding one in your area.

Waz

Comment on Blessed are the sausage makers by Donovan Cunliffe

Donovan Cunliffe — Wed, 25 Mar 2009 06:12:43 +0000

I have recently moved to Queensland. i make my own sausages, and looking for a supplier of the sausage casings. The proper casings (intestinal), not the plastic skins.

Would you be able to point me in the right direction?

Regards

Donovan

Comment on Duck a l’orange by Chris

Chris — Sun, 22 Mar 2009 08:40:38 +0000

Ya know, I’ve never had duck, but your photo alone has enticed me to put it on my “must try list”. I like your blog. It’s an excellent find!