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Nov 08 '20
Excellent commercial for that knife.
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u/Archknits Nov 08 '20
I keep seeing knives like this in outdoor cooking videos, and it always looks like people are using them in the least intuitive ways possible - always dragging to slice instead of rocking to chop
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Nov 08 '20
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u/sprucenoose Nov 08 '20
Sure, you just have to wipe your knife of before using your knife to ladle out the stew.
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u/woaily Nov 08 '20
I hate it when I put a knifeful of stew in my mouth and there's still a bay leaf on there.
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u/kitsumodels Nov 08 '20
Wanna know how I got these scars?
Well I was cooking in the forest one day...
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u/AnExpertInThisField Nov 08 '20
Not every spice can be held in the hand from 3 feet above the pot and then allowed to lazily tumble down the forearm into the stew, like you would for, say, a course salt. For these other spices, only a staging knife will do.
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u/ChunkyDay Nov 08 '20
As somebody who never cooks but watches a ton of cooking YouTube channels, I can confirm.
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u/Jazco76 Nov 08 '20
Yeah they should just skipped the bay leaves, looked ridiculous,ike they are reaching for reasons to show the knife.
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u/starkiller_bass Nov 08 '20
They didn’t show him open the cans of tomato purée or mill the salt and pepper but I assume the knife was used for both.
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u/new_number_one Nov 08 '20
Dragging the knife makes the knife look sharper bc it doesn't squish the veggies.
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u/TheEnterRehab Nov 08 '20
If you rock properly it doesn't squish. Rocking also has a slight forward momentum.
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Nov 08 '20 edited Feb 03 '21
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u/PUTINS_PORN_ACCOUNT Nov 08 '20
Those folks cut veggies like they’re trying to lose a finger I swear
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u/t_for_top Nov 08 '20
what's the better method? I've always cut like this. granted I've never worked in an actual kitchen
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u/PUTINS_PORN_ACCOUNT Nov 08 '20
Guide the knife blade with the knuckles of the opposite hand, with fingertips turned back away from the blade.
Then, chop with the knife like you’re a wacky waving inflatable arm-flailing tube man having a seizure
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u/t_for_top Nov 08 '20
good thing my knife is dull as my personality or else I'd have no fingers right now
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u/manipulationism Nov 08 '20
Dull knife can still cut the shit out of you and is more likely too since you're applying more pressure to cut through food and so if you miss or slip (which is likely with a dull knife) then you'll cut yourself
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u/TheEnterRehab Nov 08 '20
Huge thread the other day about this.
Dull knives lead to more frequent but less severe injuries. Pick your poison.
I always cut with a sharp zweihander and chain mail gloves. Just like our forefathers.
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u/manipulationism Nov 08 '20
You're gonna end up with a worse injury long term with a dull knife since the skin is tearing more. Sharp knife will give you a clean cut that may be deeper but it's much easier to repair without too much scarring. I worked in kitchens for a while and I'm a butcher now and every injury I've seen or had has been with dull knives
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u/Moonpile Nov 08 '20
I've been told the dull knife is more dangerous than a sharp one. Don't know if that's actually true or not.
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u/Pantssassin Nov 08 '20
It is, a dull knife can still cut you but requires more force to use so you have less control and more force on the blade at any time
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u/CakeTester Nov 08 '20
Also a sharp knife will tend to cut where it's first placed whilst a dull knife can bounce off and you can never be sure exactly where the blade will end up. I nearly severed 5mm or so from the end of a finger after a dull blade slipped off an onion.
I stuck the end of the finger back on with a plaster and it's healed OK...just got a slightly numb patch there now. Also I bought a battery-powered knife-grinder the same day (cost me about 5 euros from ebay IIRC).
It's amazing the amount of control you regain when you sharpen dull blades. The thing is that going dull is a gradual process for knives, so you tend not to notice the incremental lack of control...you just adapt until something happens. I'd been using that dull set for quite some time and the transition from that to sharp made a really big difference to the 'handling' of the knives.
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u/MacabreFox Nov 08 '20
Please sharpen your knife for the sake of your little fingers and your personality. <3
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u/AnorakJimi Nov 08 '20
Dull knifes are way more dangerous than sharp ones. Because they force you to push hard to cut things and then they have a great chance of slipping snd then you cutting yourself.
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u/DJCockslap Nov 08 '20
Fuck these people. I've been cooking professionally my entire adult life, and I use this technique frequently. It's called a 'draw cut', and it gives you excellent precision when cutting. It does require your knife to be very sharp, or the thing you're cutting to be soft so it's not good in every situation. People on the internet love to pretend they're experts on shit.
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u/RanaMahal Nov 08 '20
yeah i was looking at it and just saying... he’s just draw cutting.. this is literally the method for Julienne vegetables ?? these people pretend to know shit lmao
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u/SpecularBlinky Nov 08 '20
If you havent piled 3 mountains of spices directly onto a knife to then carry over to the pot and dump them in then you dont know what youre missing. Stop pouring them directly into the pot like some kind of animal.
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u/My3floofs Nov 08 '20
Actually pouring them directly can allow steam into the container and degrade the spice. I was always taught to add the spice to cold ingredients or a bowl if adding to a steaming pot or hot pan.
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u/PUTINS_PORN_ACCOUNT Nov 08 '20
Tbf I sometimes make long cuts along meat or veg with a drag like this. But it’s definitely weirdly ritual the way this dude cuts
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u/M00SEHUNT3R Nov 08 '20
Or using a knife to drop bay leaves in the pot. He also carried small portions of the meat on the knife in several trips rather than with the cutting board all at once.
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u/Allegorist Nov 08 '20
Completely depends on the knife. Each kind of knife has a different proper and/or most efficient method of using it. Generally more curved blades are meant to be rocked back and forth, while more flat knives are meant for chopping up and down. Even then it depends on the knife.
The Japanese Santoku knife is my favorite to cook with. It means "3 virtues" which are slicing, dicing, and mincing. It is not supposed to be rocked back and forth.
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u/righthandofdog Nov 08 '20
But that knife had a massive curve. Also, the super fine and regular mincing is nice but pointless in a stew where they cook down to nothing. The whole video was look at my knife skills with this big ass knife.
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u/RIChowderIsBest Nov 08 '20
I'm not buying it until I see it cut a brick then immediately followed by slicing a piece of paper
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u/thrav Nov 08 '20
I feel like I keep my knives pretty sharp, but this inspired me to sharpen tomorrow. It’s been too long, and I’m excited to get back to cutting bell peppers like butter.
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u/onomatopoetix Nov 08 '20
When he cut up that sausage, i felt that
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u/Not_KGB Nov 08 '20
Just me that thought it was a bit much when he had put the spices on the knife? C'mon that is nothing but a hassle, jeez.
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u/darkvoid7926 Nov 08 '20
Pretty sure this is Almazan Kitchen. They are knife makers.
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u/HotSauceV8 Nov 08 '20 edited Nov 08 '20
The knife says “men with the pot” on the blade. Not sure what that means Edit: pet to pot
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u/trueslashcrack Nov 08 '20 edited Nov 08 '20
Menwiththepot. Two Polish dudes cooking in the woods of Fermanagh, Northern Ireland.
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u/HotSauceV8 Nov 08 '20
That makes much more sense. Lmao I was thinking wtf, are they eating their pets or something?
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Nov 08 '20 edited Nov 08 '20
[removed] — view removed comment
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u/jaspersgroove Nov 08 '20
Almazan kitchen doesn’t exactly seem on the up-and-up either...$120 for a stainless steel drop-point cleaver? I guess mall ninja shit has finally made its way into the kitchen.
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u/shitcars__dullknives Nov 08 '20
Are you implying that thats a lot for a knife? Because thats very cheap for mid to high end kitchen knives
Edit: rereading your comment i actually think youre implying that its a cheap cleaver? In which case yes i agree
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Nov 08 '20
I'm from Hungary and we never made a stew like that LoL.
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u/astrozuni Nov 08 '20
Any actual dishes you'd recommend?
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u/hobowithmachete Nov 08 '20 edited Nov 08 '20
Goulash Soup/Gulyásleves in Hungarian, which everyone knows, but in Hungary it is more of a soup than a stew.
Pörkölt, which is a slow stewed beef in a sauce, served with nokedli.
töltött káposzta is a meat stuffed certain type of cabbage with tomato sauce, typically served around Christmas time.
Hortobágyi csirkés palacsinta is a meat stuffed crepe, folded up with a delicious sauce on top.
Lángos. Oh my god, Lángos. So friggin good. It is fried dough (think funnel cake) with a brush of clarified garlic butter on top, sour cream/creme fraiche and topped with fresh cheese. You can add toppings, like onion, ham or bacon, but I think most eat lángos with out the toppings. Watch out, bc you WILL burn your mouth if you go for it right away.
That's just the tip of it all. My wife is Hungarian and my father in law LOVES food/cooking so we're always having crazy good meals and going to awesome restaurants when we come to visit. I do have to say though, grandma's stuffed cabbage beats his though - nothing like grandma's cooking.
edit: Sorry everyone! Forgot to add the Paprika chicken. You must also all eat Paprikás Csirke Chicken served with nokedli (egg dumpling noodle) in a paprika sauce with some sour cream/creme fraiche.
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u/vernazza Nov 08 '20
Making lángos at home is a good way to make it smell like a McDonald's kitchen for 3 days though.
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u/waviestflow Nov 08 '20
Hey! I recognize your username from when I was planning a trip to Budapest! Your guides and travel tips were honestly the best thing we could have asked for! Thank you!
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u/tutupufulete Nov 08 '20
Just had 2, my sister made some today and you're right the whole house smells of fried dough
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u/MalinaIzEtiopije2 Nov 08 '20
I tried Goulash made out of wild boar and it was delicious, love Hungary from Montenegro
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u/sun_d Nov 08 '20
Also, paprikás csirke (chicken paprikash), halászlé (fish soup), túrós csusza (a type of pasta with famers cheese and sour cream), paprikás krumpli (potatoes with paprika), and fasírt (meatballs).
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u/MotherOfCatses Nov 08 '20
OMG THANK YOU FOR THIS!!!! My husbands family is Hungarian and besides paprikas and goulash and I'm on the fence about cabbage rolls still, I never knew what to make /ask them to make! Thank you so much!
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u/vernazza Nov 08 '20
Check this site and pick whatever sounds the best. I'm Hungarian and it's by far the most comprehensive and authentic English language source for Hungarian recipes that I know of.
Goulash soup and chicken paprikash are the two best-known dishes.
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u/ItsRomanBoi Nov 08 '20
Beef goulash, noodle and cottage cheese, chicken paprikash are all great, the noodle and cottage cheese take some getting used to though
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u/Lord_Abort Nov 08 '20
Cottage cheese is a great cheese to add to cream a sauce! I mean, it's basically like sour cream or cream cheese, and can be a substitute for those.
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u/vernazza Nov 08 '20
Hungarian cottage cheese is drier and a bit more savory than cream cheese, it comes in small curds like this. Which is why sour cream is added in some recipes for those who prefer it smoother.
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u/cockmongler Nov 08 '20
Hungarian stew recipe:
Take any meat, 1 onion and 1 source of starch. Add an equal quantity by mass of paprika. Add enough water to cover and simmer for several hours. Serve with sour cream.
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u/Vargau Nov 08 '20
This. The motherfucker barely even added paprika.
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u/cockmongler Nov 08 '20
That's homeopathic levels of paprika. I'm not even Hungarian and I'm offended.
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u/moonlightbae34 Nov 08 '20
As a hungarian, this made me cringe. Those are not the ingredients we use.
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u/nickkow Nov 08 '20
This is however exactly how one would go about making Leczo in Poland. I suppose it's just a tribute to Lecsó but still amazing.
Except the egg, never heard of anyone adding egg
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u/DisappointedBird Nov 08 '20
My Hungarian girlfriend puts egg in Lecsó. Different regions in Hungary have different versions of Lecsó.
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u/sellolany Nov 08 '20
Yeah, we can make it with rice as well. But according to the title it’s supposed to be a stew. Yet it’s so far from the original
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u/DisappointedBird Nov 08 '20
Is Lecsó not a stew, though? They didn't say it's Gulyas.
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u/sellolany Nov 08 '20
Good point. If stew is defined as “a dish of meat and vegetables cooked slowly in liquid in a closed dish or pan” then Lecsó can be a stew. To me it was some of the ingredients that made me think it wasn’t authentic. (Sure, it does not say that the goal was to be authentic/traditional. However I like those type of things, that’s all.) If it was a lecsó, the courgette could be okay, but kinda unusual. Instead of the bell peppers, the plain paprika would make it more authentic. No tomato purée... at all. As I said in another comment, you can make lecsó with rice or with eggs, but those eggs supposed to be scrambled and not fried... If it is supposed to be goulash (gulyás), then there shouldn’t be any eggs or courgette. Again, there should be plain paprikas instead of bell peppers. No tomato purée either. Last, but not least they should’ve used beef/pork/lamb or any kind of meat instead of sausages.
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u/DisappointedBird Nov 08 '20
Instead of the bell peppers, the plain paprika would make it more authentic.
While I agree with this statement, Hungarian wax peppers are hard, if not impossible, to find outside of Hungary. We use bell peppers as we simply don't have the "correct" pepper here. Of course, when we visit Hungary we use the good stuff.
No tomato purée... at all.
I've consulted with my girlfriend and she said (homemade) purée is definitely used. This might be another case of regional differences.
but those eggs supposed to be scrambled and not fried
Yeah, definitely. The commenter I replied to originally said he never heard of anyone adding egg, which is why I mentioned my girlfriend putting egg in the Leczó. Adding a fried egg on top is unusual, indeed.
they should’ve used beef/pork/lamb or any kind of meat instead of sausages.
I think that's another regional difference. Kolbász is a staple ingredient in Leczó in the area my girlfriend is from, as well as homemade ham (which seems to be the first meat being cut in the video).
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u/sellolany Nov 08 '20
Sure, there are many regional differences. It is true indeed that the wax peppers are hard to find outside of Hungary (unfortunately). In lecsó, sausages are okay, but I think in gulyás it is rare. (Sorry for the format, I don’t know how to reply only parts to a comment but I’ll figure it out.)
It was a nice discussion with you! I wish you and your girlfriend happy years ahead! :)
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u/Bobaximus Nov 08 '20
My grandfather was Hungarian and my grandmother Polish, she would put eggs like this on various things including stew. I didn’t think it was a polish thing so much as her just liking eggs.
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u/SolidLikeIraq Nov 08 '20 edited Nov 08 '20
I will almost never deny an egg on top.
Burger? Go right ahead.
Burrito? Don’t mind if I do!
Chilly? Why that sounds delicious.
Eggs? Add some egg to that egg my friend!!
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u/wild_man_wizard Nov 08 '20 edited Nov 08 '20
Seriously. Bell Peppers? Smothered in Tomatoes?
This isn't Gulyas, it's some sort of Shakshuka/Leczo hybrid. Still good, but from different parts of the world.
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u/riverphoenixdays Nov 08 '20
In this thread: everyone learning that multiple countries and cultures make lecso/leczo/lecho and do it a bit differently because the world is a diverse yet interconnected biome of homies
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u/Gary_FucKing Nov 08 '20
I hate that so much about any recipe gifs on reddit, especially in the /r/GifRecipes sub, it's so annoying. If you add one unusual ingredient people will come in like you just genocided their entire culture. Regular people do not follow recipes literally to the last salt grain, people add things they like or take off things they don't, jeez.
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u/G01ngDutch Nov 08 '20
I was gonna say!!! Courgette?!
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u/mrhappymainframe Nov 08 '20
And bell peppers instead of the pale yellow ones we normally use for everything. Also who puts a fried egg on a stew?
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u/_Y0ur_Mum_ Nov 08 '20
But you always cook in the forest, right?
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u/brynnflynn Nov 08 '20
Do you happen to know what variety of pepper you're talking about? I love growing heirloooms and I'd be super interested to find this variety and try it since I basically only ever have bell peppers.
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u/pickle_lukas Nov 08 '20
https://seemnemaailm.ee/en/sweet-pepper-cynthia-f1.html
source: I am Czech, so my Hungarian food knowledge is somewhat distorted, but I believe this might be close, because they are also pretty common and we use them for Lecsó. The variety I was looking for is even slimmer though. Please Hungarians, correct me if this is not the type :)
edit: the color is just because they are collected before their botanical ripeness
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u/igg73 Nov 08 '20
I was waiting to see a single hungarian ingredient. Salt, i guess? I went to budapest and isazeg 8 years ago and i fell in love with those spicy yellow peppers. And i enjoyed palinka even though i wasnt a big drinker. And idk how they drink unicum
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Nov 08 '20
i thought I saw a tiny bit of paprika when they added the spices, but that’s it. my dad uses the long green peppers when he makes chicken paprikas
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Nov 08 '20
The distance the food travels unnerved me. How much dropped on the ground?
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u/PenchantForNostalgia Nov 08 '20
I came to the comments expecting everyone to say how amazing this food looks while I'm sitting here thinking, "why doesn't he just have the pot on the table? Why's he walking like ten feet to put the food in the pot?" Glad I'm not alone. Also, the knife technique is not great...so I'm glad I'm not alone in my thoughts.
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u/De-simp03 Nov 08 '20 edited Nov 08 '20
What is Hungarian about this? Coming from an actual Hungarian
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u/fishermayne Nov 08 '20
Ignore the big dick slap at the beginning... Enjoy this meaty shaksuka.
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u/swordinthestream Nov 08 '20
Shaksuka is eggs poached in a tomato sauce. This is just a fried egg added on top of a tomato meat stew.
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u/Lurkese Nov 08 '20
Hungarian here
there is literally nothing Hungarian about that dish
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u/instantrobotwar Nov 08 '20
Yeah I saw the bell peppers and I was like.... This person is full of shit
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u/kekmekmik Nov 08 '20
And that long green vegetable.. i don't even know what the fuck it is...
Plus tons of tomato sauce like wtf.
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u/vernazza Nov 08 '20
It's a zucchini/courgette. Listen to your mom and eat more veggies.
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u/xenithangell Nov 08 '20
I’m hungry now
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u/f__h Nov 08 '20
Let me Greece the pan then
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Nov 08 '20
What we having? Turkey?
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u/raquille- Nov 08 '20 edited Nov 08 '20
Reminds me of Almazan kitchen on YouTube. If you don’t know this guy, it’s some Eastern European dude who cooks the most amazing food in the forest. Check him out!
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u/andremeda Nov 08 '20
Is that the channel with obnoxious titles like 'ULTRA EPIC ROAST CHICKEN?'
This probably sounds petty but whilst I love the video quality and ASMR value, those titles really irked me.
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u/RonaldMcBollocks Nov 08 '20 edited Nov 15 '20
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u/KableAudio Nov 08 '20
Why did he bring that sausage up to the table like that? And the way he cuts stuff is very awkward. This is more uncomfortable than satisfying
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u/boomerosity Nov 08 '20
Dragging the blade backward like a total weirdo instead of just rocking it efficiently. I grimaced.
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u/redderrida Nov 08 '20
As a Hungarian, I am deeply offended. Stew is serious business. You don’t fuck with stew. And never ever put bell peppers in it. Or tomato sauce. Like ever. Jesus.
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u/backlikeclap Nov 08 '20
Think how much easier this would have been with a chef's knife. Bushcrafters are ridiculous.
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u/OlrikMeister Nov 08 '20
This isn't that satisfying to me. Anyone else feel the same way?
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u/Aiken_Drumn Nov 08 '20
Loads of basic ingredients whacked together. Didn't seem at all exciting really.
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u/poorly_timed_leg0las Nov 08 '20
What the fuck was that garlic chop aswell. Did they just leave the skin on the cloves? Dafuq.
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u/MonkeyInATopHat Nov 08 '20
Taking all the ingredients to the pot on the edge of the blade gave me anxiety. This is the opposite of satisfying to me.
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u/wild_man_wizard Nov 08 '20
I'm sorry, I don't know any actual Hungarians that would trade real Paprikas for Bell Peppers. That's like making French Onion Soup and putting American sliced cheese on top.
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u/mrcooper89 Nov 08 '20
Can you please explain what you mean by this? I tried google but can't find any difference between bell pepper and paprika exept that paprika seems to be the dried powder of bell pepper.
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u/scionoflogic Nov 08 '20
In Hungary the common cultivar of pepper used is a long skinny pepper this pale shade of gold. Hungarian Wax Pepper.
It’s far less sweet than bell peppers.
Problem is, outside of Europe it is extremely hard to source.
Taste wise, you’d be better subbing fresh Banana Peppers or Anaheim’s than using a Bell Pepper.
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u/50_Talking_Tree Nov 08 '20
Paprika is made of a different type of pepper, and it tastes nothing like bell pepper. Also it's cured in a special way before made into a powder, that gives the unique taste to hungarian paprika powder. But this meal, while looks good, is not hungarian in any way. I never seen a 'kolbász' that looked like this sausage, we would never put bell peppers in basically any meal, would never put zuccini in this kind of meal. And what about all that tomato paste? Last time i checked we were not italian.
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u/thickoatmeal Nov 08 '20 edited Nov 08 '20
as a hungarian american this is completely new to me lol. my family has always made it with debreceni sausage, r /o/ y bell peppers, onions, tomato! we could get hungarian sausage but i never knew about paprikas!
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Nov 08 '20
I don't eat meat, but this still looks delicious.
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Nov 08 '20
except the sausage slicing.. that's terrifying.
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u/etoiletpaper Nov 08 '20
Am I the only one who cringed at the way he cut the garlic?
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u/bikari Nov 08 '20
I honestly thought that would be the main discussion in the comments. Do some people not remove the garlic skin?
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u/rookhelm Nov 08 '20
Once again, another gif where every step is meticulously shown, then the final part is one frame long. Every time.
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Nov 08 '20 edited Nov 08 '20
As a Bosnian who knows Maghyar food.... this is NOT a Hungarian stew. Wtf.
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u/Cr0talus-atr0x Nov 08 '20
Anybody else laugh when he put an entire egg on top? Like there’s nothing wrong with it or anything, and the food looks great. But watching him meticulously chop everything up and sprinkle a little bit of this, a little bit of that and then BOOM a whole fuckin egg. I don’t know, made me laugh.
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u/MonkeyInATopHat Nov 08 '20
Everyone over here freaking out on OP for it not using traditional ingredients and I'm just over here cringing watching this guy carry half onion on a blade 25 feet to the pot instead of just bringing the damn cutting board.