the mic is on want to want to check this
out I've got my phone not gonna let the
light with me as well
welcome to the Ponton cook number one
hey guys sorry this is Alex live from my
home this is not the usual setup it's
way more there's some comfort involved
and as a reason the ideas I'm confined
at my place
so I know you were not supposed to see
me for a month I was supposed to do a
research and development on the mother
of salsa series supposed to meet people
to go out and dine in fancy restaurant
on the expenses of the channel yes but
the plans have changed the global
coronavirus pandemic has hit the world
by storm it's extremely serious
everywhere I have limited resources both
in time and in supplies but even with
all these challenges I still want to
make videos for you guys for me for for
this channel I still want to try and
help in my own way so if I can share the
little tip if I can bring a little smile
to your face and mind by the way then I
mean I mean what else do we got
huh nothing so let's just get in the
kitchen and start I'm too big for such a
small kitchen but that's the life you
get when you live in Paris
ok happy birthday to me hi welcome to my
kitchen
the coat that I made for the occasion it
says selling on the back to get a bit in
the mood okay this day I woke up in the
middle of the night and I had this Drive
I wanted some roasted potatoes with
barbecue sauce
now I don't know do I intend to just go
out and buy some second column might be
a bit more challenging this one I don't
have any potatoes in the house potato
flakes I'm gonna make sort of a pommes
Dauphin it's supposed to be fancy might
not be potato flash along with a bit of
flour and eggs fluffing the inside and
it's all crispy
the outside anyways let's start with the
potatoes potato flakes I always told you
about these guys freshness I'm gonna add
a bit of flour hold the camera and stir
the ball at the same time I'm lacking
the third hand I mean to be honest like
potato flakes of an amazing way to add a
potato flavor to any this is something
I've been using in the past even without
being in a confinement I'm gonna add a
bit of four spices it's gonna add a bit
of personality to the story that little
hint of life someone so in the microwave
you want to leave them for at least 2-3
minutes because you want that texture to
film them okay so the texture is not bad
let me show it to you it is a bit sticky
underlying potato flavor it's slightly
salty if I can get it just a touch
Skippy and if I can get that barbecue
sauce
good work in good work right that's good
cuz I've got some turmeric at the moment
it's just gray ish and with this I'm
hoping it's gonna turn sunny yellow I
initially thought roasting it in the
oven but I think I'm gonna deep-fry it
there's no way with the roasting I'm
gonna get the nice outer cause and I
need that cuz I need some closed I don't
have any baking soda but I've got some
baking powder which is about the same
hope so cause I'm about to swap one or
the other in order to create bubbles and
so to create a bit of fluffiness in
these roasted potatoes / Hush Puppies
okay good and with
I'm ready to give it a try okay so what
happened in super shop was that
initially I thought the loose texture
was the problem while I was frying these
bad boys and that's wise the reason why
they were not holding themselves
together in fact it turned out that the
lack of egg was the real problem so I
just added the neg and things seems to
be working this is the first roasted
potato that I made let's give it a try
oh it's very soft
smells good I'm hungry delegate
yeah the texture inside could have been
a bit more stiff you don't have to mimic
the potatoes a bit better but the flavor
is there and the pleasure come on guys
look at me thank you
potatoes no I think it's gonna look just
fine for me okay so I've got the first
frying done now I think I'm still gonna
bake them in the oven just for it for
them to be fully cooked plus it's gonna
keep them warm while we work on the
sauce I would love to add this one but
this is just not not much room in them
sorry guys
barbecue sauce is very simple it's
basically vinegar sweetness usually
molasses and then you've got a tomato
base to recreate that in a survival mode
I'm gonna use ketchup I'm gonna use
Passyunk vinegar and for the last one I
need something to replace molasses I
don't have molasses but I have sugar I
could make it back caramel not the only
thing I'm worried about is that in the
past I've done some average camel but
I've always been struggling I need some
knowledge and that's why I thought why
don't I call a friend of mine at timber
from the Great British Bake Off he's a
pastry chef he probably knows my small
and I do when it comes to caramel so
let's just hear from this guy man how
are you
I saw you yo your cell Dogu : and I
think it's amazing I was trying to to
make damage sauce i heated some sugar in
a saucepan with nothing in it
so that's the but that I'm struggling
with at the moment yeah the thing that
I'm trying to make at the moment is
barbecue sauce yes I need something boom
exactly more complex than just
sweet sugar the way I was originally
taught was actually by a French chef you
would khalil it's really dark but then
you would wait for like one wisp of
smoke yes we'll just get a barbecue are
you using like a tomato base some
ketchup the reason I wouldn't have
ketchup straights for caramel is it's
probably gonna burn it's the sugar when
it's in the catalog you can then reduce
it further I definitely used cold water
last time I was trying to thin it out so
yeah I got the big mess in the center
old clogged to the spoon and I was
trying to to stir but next time I'll use
boiling water maybe that could have
before you start the sugar that's just
they're ready scrambling then I'm gonna
go and give it a try you straight away
yeah I hope so
be safe man okay my man
thank you Jeff right so I think I now
have what it takes to make it good Thank
You ed so much for this let's do it
right so I'm gonna add some sugar to
this pan okay let's do medium-high heat
and then I'm just gonna wait for the
caramel to appear and the magic starts
to happen okay ready
so right here I've got some boiling
water
so at the moment I'm reducing down that
camel sauce water just prevents the
caramel from overcooking I just want to
concentrate the common flavor okay I
think I'm ready I can't believe I just
made kami I know it's very simple okay
but I'm not pastry chef I'm just a cook
I'm seriously considering at the moment
having a jar of that stuff ready to use
at all time in the kitchen just for me
to add a bit of sweetness to any dish
but also had some dark accent 2020 the
year where Alex discover caramel right
so I reckon I've got all the elements
ready now I've got my beautiful caramel
sauce then I've got my ketchup and I've
got some thyme Samak vinegar it's just
about combining these three in a
proportion that mimics the barbecue
sauce tablespoon of that beautiful brown
liquid height stunning
vinegar ketchup I went all super basic
pop options I went 1 1 1 I'm gonna give
it a new taste and I just remember my
hands are extremely clean I could end up
the sweetness of it 2 tablespoons of
sweetness 1 tablespoon of vinegar I
think is more than enough half a
tablespoon of ketchup bit of salt
the only thing missing and I'm not gonna
skip on that is the smoke let me think
about something to smoke it super quick
and then I'll just taste it along with
my hosted but ok so I managed to find
some thyme some dry times and I'm gonna
use the stems for this experiment simply
gonna light it up if there is some smoke
going on there are absolutely no flame
that's why I think I can safely cover
that up with this
oh we so taking the opportunity while
it's smoking in there I would love you
guys to use the comment section here's
what I do in my household
hang in there people let's be a
community let's be strong together I
think would help us a lot these days
so let's bitching a bit more cheering
right so it's been smoking for 15
minutes oh definitely some smokiness in
there let me discover this it tastes a
bit like that amazing barbecue sauce at
McDonald's let me get a spread out I'm
gonna dip it in the barbecue sauce a few
hours ago it was only a dream of mine
and now it's becoming a reality I'm
going in well that turned out oops
better than I expected still the small
kitchen and I guess it's a nice segue to
into my next question what are you guys
cooking at the moment how I mean you
guys coping with the situation I know
these moments are tough yes but it is
that the end of it now it's never the
end of it there's always a bright side
in any situation I'm not saying this is
good but I'm saying maybe we can make
the most out of it maybe we can just
improve ourselves
you need this bad that starts baking but
let's start fermentation process let's
start experiencing with the spices for
exam there are plenty options right
there I only have a few ideas yet on
next episode I could be doing if you
guys like this so it would be very
helpful for me to have any suggestion
from you guys hope you guys enjoy this I
hope also it I think in the next episode
I'll get my camera so in the meantime be
safe stay at home and keep cooking bye
bye
peace
[Music]