Rösti Nötes
Added 2021-09-14 14:14:50 +0000 UTC- I ate several pounds of salty beefy brisket during Labor Day weekend, and I shot this the day after. It's wild to see how slopdog I look just from eating half a cow. My puffy cheeks are casting a whole new shadow and it looks like someone rubbed tallow over every inch of my skin.
- A rösti is pretty much just a hash brown, so I expect this distinction to spark some discussion. I would say the defining characteristic, though, is the large size and singular round shape from being made whole in the pan.
- I had to fight all day yesterday with the "sponsor" again regarding the phrase "paid to be mentioned". These people live in a fantasy world.
- 8 inch pans are my favorite sized pans.
- I don't bother with that potato skin seasoning method, since it's so much easier to simply apply a thin film of oil and blast it over high heat, like a wok.
- The spice blend I use was apparently made for steak, but I've gone through half of it just for potato dishes. I can't really think that flowery blend would pair too well with red meat, but I'll probably run out of it before I get a chance to try it.
- Oil is a conduit for heat, not just a fatty shortcut to flavor. Try deep-frying a steak cooked sous vide and you'll know what I mean.
- I say that you can flip the rösti using the two-plate method, but that makes two extra dishes dirty and still runs the risk of flinging oil everywhere. Try flipping stuff right in the pan! It's good practice and even if everything breaks apart, it'll still be good.
Comments
they would rather I say something like "this video is sponsored by..." and then say more phrases like THANK YOU, BRAND, FOR SPONSORING!!
2021-09-16 15:15:07 +0000 UTCIs it the specific phrase "paid to be mentioned" that bothers sponsors? because i hear everyone say "this video brought to you by..." Or would they rather you just launch into the ad?
Charlie
2021-09-16 14:58:58 +0000 UTC
