I have been cooking all my life, but I am not a professional chef! So, I declared myself a "Certified Foodie" and my goal is to share my passion with you every week and teach you to cook great tasting meals at home!
Please subscribe and like our content, if you feel inspired to cook delicious food at home!
And please, share your experience with us.
Thanks for watching!
Пікірлер
I’m making this tonight. Thank you!
Let me know how it comes out!
Ok, so I know this has nothing to do with the video, but I always seem to see these kitchens with what looks like an extendable faucet over their stoves? Is this a thing that happens? And, if so, ...... How do I get one?!
It’s called a pot filler faucet! If you live in the US, you can easily find it where faucets are sold. They are great for filling large pots of water right on the stove.
Amazing… But that was just 1 recipe?
Thank you! The recipe is in video’s description.
Hey Gus, just wanted to say that the AI doesn't do it justice. I much like when you do the talking.. it's like more seasoned?? Just my opinion?
Thanks for the feedback! I get it! I am trying different ways of producing more content, so you’ll see different things! Stay tuned!
Indubetly ❤
Thanks! Please keep watching!
This is terrible teaching what you actually do is roast the vegetables with the shell once cooked a little you cover with tomato paste then roast till paste brown. You then boil the vegetables and shells in pot . Blend all ingredients pass through sieve and then you add your cream season thicken on heat with maize and oil but mix . This will have a 100 times better flavour
Thanks for your feedback!
You was so calm until you tasted the stew 😂 It really looks Umptious and Scrumptious!!! ⭐️⭐️⭐️⭐️ 👍🏾✌🏾💜🙏🏾
It was that good!!! Thanks for watching!
This is an excellent recipe, just a few ingredients, quick. Definitely going to try it with the red snapper I recently caught a couple of weeks ago. Thanks, I looked at a lot of recipes lately trying to find one similar to what I had in Lima in 1992.
I am so glad you liked it! Let me know how it comes out and please keep watching! Thanks!
Looks delicious
It was!
A real foodie! So fun to watch and yet a real instructional video. Gus & friends are awesome.
I am so glad you liked it! Please keep watching! Thanks!
Another winning recipe and video. Thank you, sir!
Thanks for watching!
looks amazing!!!
You should try it!
Not my favorite way to prepare Halibut but I’ll try based on your recommendation.
It’s actually pretty delicious and very delicate. Try it!
Loved to see you back, your voice is much better!
Thank you!
I like your voice over better
We are trying different things, so we can produce more videos! Stay tuned!
Looks great! Really high quality video too
I am so glad you liked it! Please keep watching! Thanks!
Waow Waow that looks amazing, let’s cook
It’s so delicious!
Gus, my mouth is watering Brother.
I know!!! It’s so good!
Wonderful video! I have this book as well and have really enjoyed trying out the recipes. Thank you!
You are so welcome! Please keep watching!
I want to like this dish so much! Can you do a similar disk only using artichokes?
Are you trying to avoid meat altogether?
@@GusinTheKitchen no, just an idea. i love meat
SVIDJA MO SE RECEPT SAMO STO NERAZUMEM JEZIK INTERESUJE ME DALI STE STAVILI SOK OD NARANDZE MISIM DA STE STAVILI BELO VINO OBOZAVAM RIBU I SVE MORSKE PLODOVE VIDEO JE PREVISE BRZ I ZATO NISAM VIDELA SVE IDE PUNOO LUKA I BELI LUK POZZZ ZA VAS JAKO MI SE SVIDJA MÜNCHEN ❤❤
I am so glad you liked it! Please keep watching! Thanks!
Needs some chile
🌶️
Nice job Chef
Thanks! Please keep watching!
Gus, your video is BY FAR the best and here's why: You show the labels of all the ingredients, you add captions to show the measurements, I love your "conga line" to help keep you organized while cooking, and most of all, you don't go off on tangents in your videos. I watched one "idioto" in another video talk for 5 minutes about a stain he had on his shirt. PLEEEEASE! Keep on topic and not waste our time! I added goat cheese to the bread because I love it. Gus, you have a new subscriber, you're the best!
Thank you so much! I am flattered!!! Please keep watching!
The best Cioppino I have ever had!!! I was born and raised in SF. We had Crab Cioppino on Christmas eve every year. It was a combined family dinner where each family (relatives) were responsible for different items. One purchased the French Bread from the bakery in North Beach, another family would pick-up the fresh cooked crab from Fisherman's Warf, along with the other sea food. Another family also relatives would make the desserts and we always invited friends that were alone with no relatives and our guests...not expected to bring anything; just joins us for Christmas Eve. It was a joint effort and an occasion I always looked forward to each year. The 30 or so people would tell stories about growing-up in SF. There were a lot of funny stories. The best one's were from our grandparents. My father's side of the family immigrated from Germany; they met each other as my grandfather ate dinner at a large hall that fed workmen....she was a waitress). She lived in a boarding house for women. This four story boarding house was placed on wood braces as they were going to turn the structure the following day. This was 1906. She was woken-up when the boarding house started shaking. She thought they had started to 'turn' the house but quickly realized it was an earthquake. She put on her close and ran out of the house only to see it fall over. She carried her passport and documents in a pocket sewed into her dress as well as money. She met up with my grandfather at the soup lines after the earthquake; they knew each other as they were both from Germany and although never dated they fancied each other and could converse in German. The owner of Bank of America set up a table on the street and handed out money to people with only there signature. Hibernia was the other bank and did the same thing. Over the years people that they lent money to would come in and make a payment to the banks...no paperwork just a hand shake, Mexican area on and on. But, the thing I enjoyed was each neighborhood would have festivals and food from their country and just about everyone in the city would support these festivals. St. Patrick's Day parade on Market Street was a SF must for the majority of people. Everyone in the city joint int the parade. I use to love the glockinspeal and the Chinese had female band that played this instrument. They had bands from all the high schools and representation of each branch of the Military, the police and fire department. Our family would go down town early and find a place where all the kids could sit on the sidewalk and watch the parade. My mother was a house wife so I was home with her each day. I had an older brother who was tied into sports. Anyway, my mother and I would get dressed up (my mom always wore white gloves when we went out and I wore a jacket, white shirt and and tie...I was around 4 years old. Anyway, we would take the street car downtown and visit the Emporium where I would visit the stamp and coin department and purchase used stamps from other countries as well as the US; we are talking about a 12 cent purchase I had earned from house hold work over a month. The rule was I put half of the money into a piggy bank and could spend the other half. We would go window shopping, have a Hoggie lunch from Walgreen's and take the street cars to Fisherman's Warf. On our other adventures we would visit Golden Gate Part, visit the museums and have lunch (brown bag) in the park. I became fasinated with museums (at that time all the museums were free) and took on Museum Studies as a lateral interest. I really enjoyed growing up and living in SF. Each ethnic group had their own neighborhood; China Town, Japan Town, the Italian area of North Beach, the German area with a German Hospital, Russian area that had restaurants that served wonderful borsh soup, Every time the movie San Francisco was on TV we gathered as a family and watched it. My grandmother use to tell us "Remember no matter how rich or poor you are earthquakes hit everyone....so be kind to everyone as after an earthquake every is at the same level of society and we all need each other." About ten years ago (I had moved out of state) I attended at function at Stanford and on the way back home I decided to eat at one of my favorite restaurants at the Japanese Trade Center. I drove down Gary St. and could not believe how the area had changed. There were several bags of garbage on the sidewalks in front of every building and grafiety all over the buildings. I went into the garage at the trade center and there were warning sings about car theft and violent attacks on visitors. All the Japanese restaurants I knew were gone and replaced by Japanese owners and servers but the kitchen was run by Mexicans. I left and took a different route to the Golden Gate Bridge as I was interested in how the other areas of SF had changed. SF had turned into a S...t hole and I will never visit it again. This is our Crab Cioppino recipe: Crab Cioppino San Francisco style for Christmas Eve Three loafs of French Bread from the bakery in North Beach cut lengthwise, buttered and chopped garlic; wrap in tin foil and bake, fresh cooked crab from Fisherman’s Warf, scallops, fresh crab, muscles, prawns, clams and a similar sauce which we make-up in large batches for use with pasta dishes, cioppino, and other Italian food. We don’t add any fish. Try the ancient recipe for San Francisco Christmas Eve as none of these areas exist any longer. The world has changed and not for the better. Like Kristi Nome says in her latest book 'There is no Going Back.'
I loved your story! I agree, even though I am not from that area, I have visited over the years and it is not what it used to be! Thank you for the recipe and please keep watching!
Looks delicious
It was!
I prefer the chef's voice. ❤
Thank you for the feedback!
Great job Chef Gus!
I am so glad you liked it! Please keep watching! Thanks!
Great series Gus, excited to see what's next!
We’ll all learn seafood cookery!!! 😅
I’ll make my Ciopino tonight
How did it come out?
Welcome Back. You've been missed!
Thank you!
Wow - I'm really feeling blessed that i found this recipe first, of all the choices i had after searching for best ceviche. I'm a chef from the states living in Salinas Ecuador and the people here really love ceviche , but there arent many really imaginative cevicherias here. Yesterday i was approached to help open a ceviche place so i thought I'd learn what i can on youtube and see what i can discover. You video is very good. I found it well-paced, nicely edited and the subject professionally presented - even explaining some history and some famous names. Thanks. You guys are a cute couple and love your t-shirts too. You gave me an idea or two definitely, and when we open I'll send you a followup with a link. Prosecco is also a great idea - with ceviche or without! I got a question for you and your followers - where can i source those special limes and also that great corn? Can i import that stuff here? I don't wanna use canned corn. What kind of bread would uou recommend to serve to people? I had a ceviche once with french baguette - it was great...but I'm thinking focaccia...here they serve it all with chifles de verdes. I'm thinking maybe chifles de camote, or de remolacha. What type of salt are you using there, please? Sea salt, kosher, iodized table salt, margarita salt? Is sal rosada too soft? Thanks a million. Subbed
Hello, thanks for your comments! We appreciate the support! Regarding your questions: You should be able to source, both, the limes and the corn in Ecuador, being next to Peru. Whatever you do, do not use canned corn, The texture is different. Bread is also not used with ceviche. Peruvians use boiled yam, instead. I use Kosher salt, which is coarse, but fine Sea salt is fine as well. I hope that helps! Thanks!
❤👨🍳🔪
I am so glad you liked it! Please keep watching! Thanks!
Your range is gorgeous
I am so glad you liked it! Please keep watching! Thanks!
yay
Excited!
Finally GITK is back 😊
Yes! Excited!!!
Can you freeze it?
I haven’t done it, but I don’t think it will reheat to well!
I made this last night following your recipe. My husband loved it!
I am so glad! Thank you and please keep watching!
How long you marinate the ceviche with lime.
There is no marination, other than the time when you are mixing everything together in the bowl. Never let the fish sit in the lime juice, as would be done in other Latin American countries, but not in Peru! Thank you and please keep watching!
Yours is the only cioppino recipe I follow
Thank you! Please keep watching!
You are the champ 🎉
I am so glad you liked it! Please keep watching! Thanks!
@@GusinTheKitchen I have seen, that put the onions in a liquid, is this water and why are you doing this. Thanks!
@@user-fd4lo2jw3c It is optional, but if you soak the onions in water for about 20 minutes, it takes away some of the sharpness.
I just found your channel today and am enjoying it. Can I make an observation? As someone who wears hearing aids I found the background music very distracting, overwhelming and too loud. Looking forward to seeing more of your videos.
We appreciate your feedback! We have made changes over time. Try one of our newer videos to see if you can hear the difference! Thanks and please keep watching!
Piedmonte here!
Please keep watching! 🇮🇹
Excelent job. Five stars rate!
I am so glad you liked it! Please keep watching! Thanks!
What's with all the onions? My family does way less and we do more celery. To each their own!
Sounds good!
Dang, such a relaxing video. Well done! You extract a certain level of excitement and anticipation with the atmosphere you created for this dish. Definitely looking forward to replicating this recipe!!
I am so glad you liked it! Let me know how it comes out and please keep watching! Thanks!
Good video and recipe. Could drop having red flashes
I am so glad you liked it! Thanks for the feedback! Please keep watching!
Guido's seafood in Galveston Island Texas is the oldest seafood restaurant in Texas. Their lobster bisque is the best I have ever had.
Great tip!
you must have gotten a kink in your neck looking at the camera
Bless your heart, looks really good. Will make this soon. Best regards Gus
I am so glad you liked it! Please keep watching! Thanks! 🙏