Kerala

Full English, sort of... Bacon, egg, black pudding. There's Wensleydale folded inside that egg. Orange juice and GP Tips. That is indeed a tortilla. And my go-to condiment: Right. I'm set up for the day!

The joke is getting funnier...Keep explaining!

Ah, thank you @dcarch Joke makes sense. Sorry to spoil it for anyone else.

Sorry, @Kim Shook Please explain this like I'm 5 years old. Uh, looks like bacon, not allowed... next step? Feeling like an idiot.

Im interested. We have a microwave at work.

I really would not worry too much. Lifelong habits make a difference. Occasional indulgence or carelessness in the last 20 years, not so much.

Forty years ago when I worked as an auxiliary the patient food was good enough that staff would eat any extra orders. It wasn't great, but it was at least as good as I ate at my English friends' houses. Our poor NHS has been stripped to the bone. There is neither the money nor the interest to provide palatable food for patients.

Interesting comment. That's the usual colour of venison I get here, whether in a vac pac at the supermarket or on the bone at a butcher's. We may be getting different species. Muntjac run wild in many places in the UK, but i assume what ends up on my plate is red deer.

You're kidding right? UK suburbia venison looks like this!

I understand what you are saying and can agree, but her language is my mother tongue. The comments in Malayalam on YouTube asking for more chat are all very nostalgic. If you are Malayali living in Kerala this reality is not that difficult to experience. I suspect that most of these comments are from Malayalis who have travelled abroad (like me) or even who have migrated around India. So, yes, I agree these videos are wonderful as they are. Just for me personally I'd love to hear the language. It's not the content of the language I'm missing. It's the language itself. @KennethT The person who is running this YouTube channel seems to be family, based on the sparse recorded dialogue. He is obviously skilled at what he is doing and I appreciate his artistic intent, choices and ability. I'm not in any way trying to give him tips to improve the channel! Anyway, lunch looked fantastic!

Lovely. Looks luscious. Rare or medium? I have to accept whatever venison is available in the supermarket, unidentified cuts. Our local, apparently successful butcher/farm shop had a fire last year and along with Cxxxd it seems to have been too much; the place is still a burnt out shell. No announcement yet, so still hopeful.

I love these videos. I wish there was a bit of chat from the grandma, echoing some of the comments below the clip on YouTube. Looks delicious, totally uncompromised.

Packet ramen, stir fried venison, garnished with spring onions and a dusting of bottarga.

This lady has been on here before, i can't remember who posted. She's the real deal. Her knife skills are fantastic and utterly unselfconscious, as is all of her cooking.

@Katie Meadow The casing ends up like clear plastic. I do like the stuffing though!

@Duvel I've never seen haggis in a tin, but then I've never looked!

Over the last few years almost all haggis available in English supermarkets has had beef fat, at the very least, added. I don't eat beef, but I've always been able to find some brand with no beef on Burns night, until tonight. I once had a vegetarian haggis, with some toothy little legumes standing in for the bits of cartilage. Not bad, as these things go. Not even this option available today. It's a treat I can manage only a couple of times a year, as it's not a family favourite. Now overdue, so I'll keep an eye out. Do you know, @Duvel recent blog reminded me it's been way too long since I've been north of the border!

Fantastic. I can almost taste the food - almost! Nothing beats being there. Sorry to hear about your illness. I hope you are well. I came down with Covid when I was in Cologne last year, and didn't realise until I dragged myself into work the next day, checked my temperature, and only then tested myself. Straight back to bed!

El Bulli and Noma had/have very long waiting lists. There are lots of people who genuinely enjoy this stuff as food, or want to experience something new, or want to be fashionable, or have bought the hype, or think this would be a suitable meal for a landmark event in their lives. It's literally a limited number, but i think it's sufficient to keep a few restaurants of this type going almost indefinitely. There's a lot of money out there looking to be spent. I'm not so sure they couldn't hike the price enough to pay their interns.

This looks fabulous.

I am enjoying this at the moment. I understand the high pressure environment, but is the nastiness really such a common feature in kitchens? When Carmy's boss tells him he is worthless and should be dead, what's he trying to achieve? Anyway, I'm six episodes in, and will probably rewatch.

@Kerala – Lamb is probably my favorite meat. What was in your sticky sauce?" @Kim Shook The lamb was marinated in hoisin sauce, honey, soy sauce and white wine, basting the meat every 20 minutes. The lamb was roasted sitting atop halved onions. While the lamb rested after roasting, a third of the resulting liquid was reserved as gravy, the other 2/3 was boiled down to a treacle consistency and brushed on the lamb. Adapted from a Gary Rhodes recipe.

Roast lamb with a sticky glaze. Served with truffle mash potatoes and glazed carrots.

We had a big weekend at my big sister's. In the morning she got up early to make this. Appam with duck mappas. So perfect.

Usually lamb's heart here in the UK. Very much another of my lone treats. My dear father in law loved it, but he passed away in 2020. Quick fried, with maximum pungency added: pepper rather than chilli, salt or probably soy sauce, raw onions. Actually thinking about it, my bil likes it, so next time he's over, perhaps. Heart is not always available at the supermarket though. We'll see.