I find processing my own meat from my harvest so satisfying, especially with the big fish. It’s very satisfying to watch too.
@siyuanzhang67747 сағат бұрын
We have the exactly same bowl
@Howwerelivingfishing9 сағат бұрын
I like to process my eating fish right away usually unless I plan on filleting them at home. Beautiful place to fish, great video.
@Mintzer09 сағат бұрын
Actually found you from one of your shorts and dude your content is great
@fayevids73919 сағат бұрын
Love this episode and Thank you so much for visiting my beautiful Samoa 🇼🇸❤
@sulawesipitta10 сағат бұрын
Great video of campfire in the Alaska . Love the nature of Alaska and especially the fishing, the cutting and smoking salmon fish.
@dylannease889411 сағат бұрын
wow that meat was amazing, never seen nothing like that.
@cryo676211 сағат бұрын
Respect the good vibes in your content. Keep it up bro!
@mrlee921312 сағат бұрын
Shuck that’s a lot of oysters
@jasonshoop102917 сағат бұрын
Where exactly? I know the Big Island! But specifically where were you diving?
@OngoGablogian18518 сағат бұрын
"They're moving a little bit but they're dead in seconds". Yes, that's commonly what happens when you cook something alive. Just stick a knife through them when they're on ice. Crawfish have the same pain sensors as many other animals.
@gaminginitiative641919 сағат бұрын
quill boar
@cherokee1969Күн бұрын
I wound dry them, gold mine
@joegage6171Күн бұрын
Just got back to Nevada from Alaska last night.. I’m ready to go back!
@carlosm.freitas9572Күн бұрын
Que espetude jogada , se sai o gol, o Estádio vem absixo😊
@physicsfan314Күн бұрын
When I heard the sound of you chewing the mushrooms, I understood exactly what texture you were talking about.
@agnesramblingКүн бұрын
Taku, the coconut cream rice is what we called "Nasi Lemak", minus the garlic. and if you add curry powder to the Wahu dish, you will get what we called as "kari ikan" or curry fish. we also usually include the head too.
@inquisitive_strangerКүн бұрын
You guys have such a rough life.... Foraging, fishing and eating all the goodies of the forest and water.... I don't know how you do it.... All that hiking and paddling to eat fresh, untouched food... Love the channel
@michaellieb4639Күн бұрын
What a collab!! Two of the best to do it
@ChrisSalcedo-lq5fiКүн бұрын
Nice .. you guys clean the tuna right at shelter island in San Diego.. one of my favorite places to fish
@PakChikMirolКүн бұрын
I need to taste every level of sushi rice... I've watched white man sushi rice (beginner), asian mother (home cooking), elite then here the expert...
@golfscotlandКүн бұрын
Careful. Bunches of poison oak out along the trail.
@JuliaNg-HethКүн бұрын
Which campground was this at?
@belligirl21Күн бұрын
There’s no cream in Cabonara, just as Vincenzo 😂 great video
@physicsfan3142 күн бұрын
I think if I had lobster mushrooms.... I would have made Lobster Rolls, Maine style.
@patrickbrown55462 күн бұрын
Man is love to do that one day! Gather some fresh seafood on my own. City life sucks lol😂
@jessemiles41542 күн бұрын
Just recently found out about your KZread channel and I'm so hooked
@ethans65602 күн бұрын
Loved this video!!!
@_bassadd1ct_2 күн бұрын
Definitely gonna make this. Amazing bro
@the_leez_19742 күн бұрын
I finally finished watching every episode from being to the newest one. Is been a few days I just sit and bench watched all your videos. And every episode when you go out to do the forage it makes me want to take my kids to do that with me. Now am all caught up on this channel, time to go to the other one and start from the beginning.
@ChefChrisDay2 күн бұрын
I just have to be honest... As a professional, if you can't think through the process of how you would restart from the beginning either as a prep cook with no money, a dishwasher with no money, a line cook with no money or even just somebody who was passionate at home but didn't have access too much in the way of money then is the advice in this video really valid or helpful? Truly, I think for someone looking to start on a budget, you certainly wouldn't want to buy any of the knives that you're recommending in this video either. A knife is a very personal choice. However, buying 5075 and $100 knives off of Amazon site unseen really isn't the best advice. Howene, I feels in someone's hand is very important and also how that knife functions is very important. For me, I would always recommend that someone start out the knife that they are comfortable holding and comfortable using what that looks like shouldn't matter beyond the general sense of it needs to be of a manageable size for the person using it. A 6 to 8-in knife for someone just starting out at home is probably ideal, especially considering things like a santoco or again. A possibly more traditional western style chef's knife. For a beginner or certainly someone on a budget, I would never steer them towards Japanese knives no matter the aesthetic because again we're looking for function over form at the beginning. They need to learn how to use the knife, not be impressed with what it looks like. Myself at home. I use a Mac santoku knife with a granton edge as my daily driver. I also use a global paring knife in addition to that and a bread knife. I work knives are obviously very different and very expensive respectively. I just think it's unfair and we're doing a disservice to your target audience in terms of the recommendations you've given. Thanks for coming to my TED talk😮
@forgenit2 күн бұрын
Taku, you're an Animal! Just like you, I live for the outdoors, Sea and Mountains and Beer, ! I really enjoy your Vid's, this one is a Masterpiece, sharing a tid bit of the great Alaskan experience! Keep up your great life and enjoy every second of it! Cheers Step forward always!!!
@ManhNguyen-me8bj2 күн бұрын
That broth and some ramen would be fire fire.
@cwsult2 күн бұрын
Dude, start training. Lift weights and get stronger!
@lolance23612 күн бұрын
Crazy watching this two years after and still can feel the intensity and emotions of it all but i know you guys are okay because its an old video.
@DeliManagerRL2 күн бұрын
I wish i could do this😭it looks sooo delicious
@JeromeCognet-cf7lo2 күн бұрын
Cool video! Any idea about speafishing legislations in Okinawa? Going there next July.
@tokenkid224walexmomo32 күн бұрын
Hey Taku I have a question; Is there a difference to the texture of the meat when cutting at an angle vs cutting vertically?
@lanuchubatzuwar80782 күн бұрын
I am from North East India, we cook and make it into curry or cook it with pork. You should really try it if you havent
@what-ug8mw2 күн бұрын
what rod and reel are you using?
@the_leez_19742 күн бұрын
Good try climbing the tree taku, it look so easy when he did it, but when we do it ourselves is hard. I love those hand fans that Jocelyn got , did you guys get a chance to learn how to make them?
@takotemsulemtor23512 күн бұрын
I don't know how to call this particular mushroom name in English but we also went collecting this kind of mushroom.just trolling in the nature like in the river or in the jungle give us immense joy refreshing our mind.
@rosewakeman64632 күн бұрын
We call it Lobster mushroom. It's a nickname.
@FlowerPandaMad2 күн бұрын
My mom like to use that fish for soup I only know she add the salmon and sliced pineapple and fish sauce and etc. I don’t know the others
@Karina-er7mx3 күн бұрын
Why sweeten your salmon with honey and sugar, keeping salmon savoy is the best.
@antstee3 күн бұрын
Just came across this channel. Great content! what fishing setups do you use ? rod/reel etc
@physicsfan3143 күн бұрын
In Northern Italy, they stuff the Arancini with a Bolognese or Ragu instead of cheese (cheese is more southern Italy).... It would be fun to stuff arancini with a mushroom ragu. Best way to do it... make a ragu, freeze it in small ice cube trays so it is solid, and then press it in the center like the cheese ball.
@physicsfan3143 күн бұрын
The scene with the salmon and eagles was incredible.
@physicsfan3143 күн бұрын
Dinner that first night would have been perfect to add those oyster mushrooms to! Don't know why you didn't!
Пікірлер
I find processing my own meat from my harvest so satisfying, especially with the big fish. It’s very satisfying to watch too.
We have the exactly same bowl
I like to process my eating fish right away usually unless I plan on filleting them at home. Beautiful place to fish, great video.
Actually found you from one of your shorts and dude your content is great
Love this episode and Thank you so much for visiting my beautiful Samoa 🇼🇸❤
Great video of campfire in the Alaska . Love the nature of Alaska and especially the fishing, the cutting and smoking salmon fish.
wow that meat was amazing, never seen nothing like that.
Respect the good vibes in your content. Keep it up bro!
Shuck that’s a lot of oysters
Where exactly? I know the Big Island! But specifically where were you diving?
"They're moving a little bit but they're dead in seconds". Yes, that's commonly what happens when you cook something alive. Just stick a knife through them when they're on ice. Crawfish have the same pain sensors as many other animals.
quill boar
I wound dry them, gold mine
Just got back to Nevada from Alaska last night.. I’m ready to go back!
Que espetude jogada , se sai o gol, o Estádio vem absixo😊
When I heard the sound of you chewing the mushrooms, I understood exactly what texture you were talking about.
Taku, the coconut cream rice is what we called "Nasi Lemak", minus the garlic. and if you add curry powder to the Wahu dish, you will get what we called as "kari ikan" or curry fish. we also usually include the head too.
You guys have such a rough life.... Foraging, fishing and eating all the goodies of the forest and water.... I don't know how you do it.... All that hiking and paddling to eat fresh, untouched food... Love the channel
What a collab!! Two of the best to do it
Nice .. you guys clean the tuna right at shelter island in San Diego.. one of my favorite places to fish
I need to taste every level of sushi rice... I've watched white man sushi rice (beginner), asian mother (home cooking), elite then here the expert...
Careful. Bunches of poison oak out along the trail.
Which campground was this at?
There’s no cream in Cabonara, just as Vincenzo 😂 great video
I think if I had lobster mushrooms.... I would have made Lobster Rolls, Maine style.
Man is love to do that one day! Gather some fresh seafood on my own. City life sucks lol😂
Just recently found out about your KZread channel and I'm so hooked
Loved this video!!!
Definitely gonna make this. Amazing bro
I finally finished watching every episode from being to the newest one. Is been a few days I just sit and bench watched all your videos. And every episode when you go out to do the forage it makes me want to take my kids to do that with me. Now am all caught up on this channel, time to go to the other one and start from the beginning.
I just have to be honest... As a professional, if you can't think through the process of how you would restart from the beginning either as a prep cook with no money, a dishwasher with no money, a line cook with no money or even just somebody who was passionate at home but didn't have access too much in the way of money then is the advice in this video really valid or helpful? Truly, I think for someone looking to start on a budget, you certainly wouldn't want to buy any of the knives that you're recommending in this video either. A knife is a very personal choice. However, buying 5075 and $100 knives off of Amazon site unseen really isn't the best advice. Howene, I feels in someone's hand is very important and also how that knife functions is very important. For me, I would always recommend that someone start out the knife that they are comfortable holding and comfortable using what that looks like shouldn't matter beyond the general sense of it needs to be of a manageable size for the person using it. A 6 to 8-in knife for someone just starting out at home is probably ideal, especially considering things like a santoco or again. A possibly more traditional western style chef's knife. For a beginner or certainly someone on a budget, I would never steer them towards Japanese knives no matter the aesthetic because again we're looking for function over form at the beginning. They need to learn how to use the knife, not be impressed with what it looks like. Myself at home. I use a Mac santoku knife with a granton edge as my daily driver. I also use a global paring knife in addition to that and a bread knife. I work knives are obviously very different and very expensive respectively. I just think it's unfair and we're doing a disservice to your target audience in terms of the recommendations you've given. Thanks for coming to my TED talk😮
Taku, you're an Animal! Just like you, I live for the outdoors, Sea and Mountains and Beer, ! I really enjoy your Vid's, this one is a Masterpiece, sharing a tid bit of the great Alaskan experience! Keep up your great life and enjoy every second of it! Cheers Step forward always!!!
That broth and some ramen would be fire fire.
Dude, start training. Lift weights and get stronger!
Crazy watching this two years after and still can feel the intensity and emotions of it all but i know you guys are okay because its an old video.
I wish i could do this😭it looks sooo delicious
Cool video! Any idea about speafishing legislations in Okinawa? Going there next July.
Hey Taku I have a question; Is there a difference to the texture of the meat when cutting at an angle vs cutting vertically?
I am from North East India, we cook and make it into curry or cook it with pork. You should really try it if you havent
what rod and reel are you using?
Good try climbing the tree taku, it look so easy when he did it, but when we do it ourselves is hard. I love those hand fans that Jocelyn got , did you guys get a chance to learn how to make them?
I don't know how to call this particular mushroom name in English but we also went collecting this kind of mushroom.just trolling in the nature like in the river or in the jungle give us immense joy refreshing our mind.
We call it Lobster mushroom. It's a nickname.
My mom like to use that fish for soup I only know she add the salmon and sliced pineapple and fish sauce and etc. I don’t know the others
Why sweeten your salmon with honey and sugar, keeping salmon savoy is the best.
Just came across this channel. Great content! what fishing setups do you use ? rod/reel etc
In Northern Italy, they stuff the Arancini with a Bolognese or Ragu instead of cheese (cheese is more southern Italy).... It would be fun to stuff arancini with a mushroom ragu. Best way to do it... make a ragu, freeze it in small ice cube trays so it is solid, and then press it in the center like the cheese ball.
The scene with the salmon and eagles was incredible.
Dinner that first night would have been perfect to add those oyster mushrooms to! Don't know why you didn't!
Taku is the coolest man got damn
Yum!!!