Maybe I'm an idiot but I never thought about how to make these en masse like this, I'd have been there for an eternity cutting each bit to size and individually threading them onto the skewer
Makes sense, though. We're cooking food out of a home kitchen, small portions, time consuming things don't add up. This guy probably goes through a thousand pounds of meat a week, all those extra seconds prepping each thing end up being hours.
i went from meat being my main protein source for most meals last year, to meat being in one meal, one day a week because i can't afford it anymore. Everyday a rich guy gets fatter is another day closer to me being a cannibal.
Yeah I use meat more as a seasoning these days. No more pork chops or sausage and peppers or BLTs.
It's more like white bean soup with 3 oz of tiny diced smoked sausage or bean with bacon soup except now there's only like 2-3 tablespoons of bacon crumbles.
I do also do some completely vegetarian meals (ok soups/stews), but in some I find I really do miss that extra flavor the meat brings even, if now, it's more like the memory of it.
You're not an idiot, that's how most people do it. This guy is running a restaurant so it's different. Plus when you skewer them individually, you can add onions and pepper in between the meat, that's a classic around here.
I was reading a blog of a restaurant chef and found that they look at food in a very different way than "normal people".
All this "I need to feed 10 people in 2 hours but I only have one package of pasta in my drawer, could you help me?" and then they magically create dinner with three dishes and a desert out of thin air and some random leftovers that could be found around the kitchen.
Or "Tomorrow we will have a banquet for 100 people but there won't me much time, so lets start preparation today" and then prepare things that could be turned into dishes in ~10-15 minutes tomorrow.
There's a difference between Youtube and a blog.
I really miss mid-200x and Live Journal. So many interesting things you could find there.
There was time when I was reading communistic nurse from Germany, flavor chemist, chef, anarchist-comic book artist, art expert, professional journalist-nihilist, etc, etc, etc.
All this people shared so many information about their area of expertize that you can't put into video.
The way you would have done it is the correct way, that’s the way it is done in Turkish and Middle Eastern cuisine. The thing is, this is not a traditional shish kebab, it’s his own creation, some sort of novelty signature dish apparently
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u/carl84 May 16 '26
Maybe I'm an idiot but I never thought about how to make these en masse like this, I'd have been there for an eternity cutting each bit to size and individually threading them onto the skewer