We saw a moose! Two or three, in fact, right here in Cape Breton Highlands National Park, Nova Scotia. One with a great set of antlers that any hunter would have been delighted to bag. Luckily they’re protected in this park.
A few weeks into our road trip we developed a superb roast chicken recipe using a pistachio and plum stuffing of our own invention. When Lenny’s brother Cam flew in from London (UK) to join us for a few days, it seemed the perfect welcoming dinner.
Well, as you know, things don’t always turn out as planned on Crash Test Kitchen. Our portable barbecue ran out of gas, and that should have served as a warning.
Things went downhill from there but the chicken was still salvageable … just!
If nothing else you’ll get a laugh out of watching this episode … and you’ll meet a friendly moose or two in the process.
- Waz.
Duck in for Christmas
Our roast chicken recipe: hot and fast
No-fuss fish pie
Classic bolognese
Portuguese custard tarts (pasteis de nata)
About the soufflé
One chicken, three ways
Bones about it: Beef stock from scratch
Heart-melting chocolate pudding
Cracking creme brulee
Here’s steak in your pie
Sponge blob square pan
Blackberry crumble with short ramble
We Did It All For The Gnocchi - Again
Don’t come the raw prawn
Your cooking show is the best ever. I especially enjoy the cooking in nature episodes. My girlfriend and I recently camped in the wilderness of eastern Oregon (called Oregon’s Outback) and we made many inventive tasty dishes in teeny tiny titanium pots. I returned to New York with big ideas about sharing my outdoor cooking tips with others - nature exploration and really good food. Anyway, I’m glad to see that you’re doing it since I would probably never get around to it. Cheers! You have another fan.
This was the best cooking show ever. Ok, it was the best cooking show that I’ve seen. To clarify, it’s the best cooking show that I’ve ever seen on my computer. Actually, it was the best cooking show that I’ve seen on my computer on October 7th from the hours of 3:00-4:00pm. Great show. Keep up the good work.
Great show Lenny and Waz. Can’t wait until the next episode of your “reality-cooking” show is released. Excellent variety of tasty meals and close to home places. Yay Canada! (I’m from Toronto) Keep it real and don’t start crash testing with fancy-schmancy truffle oil honey and foie gras.
Just an episode specific comment: Next time you do camp-charcoal-cooked-corn, try a 10 minute soak in water for the corn (whole with husks on) before putting them on the coals.
Thought the video was great and will definitely wait for more. Entertainment in the grand canyon can always use somthing new. let me know if you wanna cook at the grand canyon . Keep cookin thanks
Thanks for all the comments! And thanks Jen for the tip about corn. That’s a good one and we’ll be trying it next time.
Waz and Lenny.
Definately one of my favourite cooking videos so far! Jim will be getting his students to have a look at your site.
great show! love it! keep em coming. beer can chicken? more germans!
Another fun episode! Keep up the delicious work, and thanks for the subtitles!
Thanks Len, Waz and Cam. Loved this episode!! The “fine/disaster” chicken with stuffing plus “slightly singed” corn and potatoes turned out to be a tasty meal.
Hmmm!! goes to show, not every meal needs a green veg to make it complete. You did have the corn though.
Waz, I have a new name for you - it’s Waz The Gadget Man!!!
Pam,
Thanks for the comments. I have long ago labelled Waz the gadget man - stay tuned to more CTK episodes and I’m sure Waz’s kitchen gadget innovation will resurface.
Lenny
I like food…you fucked up. I like reality when people fuck up. I fuck up my cooking all the time and glad to know not everyone is a “naked chef”. I’ll keep watching and hope to eat more of your foods.
Thanks,
O
you said that that was the third time you made the chicken… was it on camp stove the other two times as well?
From my limited experience when cooking over ‘open flame’ you want to keep it covered to help maintain a constant heat (bottom of the dish to the top) and on a lower flame for a long time. Too high of a flame burns the outside and leave the inside raw. But I love the show
P.S. you put subtitles in the last part of the show Could you subtitle the ingredients in you other shows, what and how much. That way I don’t have to play and rewind through it as I make it, I can pause at the subtitles.
Thanks
Dave
Dave,
Yes, both other times we cooked it on a portable barbecue.
We got a bit lost this time when the barbecue ran out of gas and we were too busy drinking bear/chatting to notice.
Certainly that barbecue got quite hot inside and we used the lowest heat possible. It’s not an exact science with a portable gas appliance.
All the best,
Waz.