Transcription
Hello guys, and welcome back to the channel. First of all, before I begin, I would like to say Happy Easter to everyone out there, all my viewers and all my subscribers. Happy Easter.
Um well, it's in in Trinidad, it's a tradition at Easter time to prepare fish. And that's just what we're going to be preparing today, fish. So, if it's your first time to the channel, don't forget to smash the thumbs up and leave a comment. Stay tuned and watch the progress. We're outside. Yes, guys.
So, this is what we're working with today. Simple and to the point. We have some pota- potatoes, also called peruna in Finnish. We have a carrots, also called porkkana. And we have all these spices that are going to be added to these vegetables and be placed in the oven. We have smoked paprika, spicy smoked paprika. We have Uh what's the name of this again? Fennel. Fennel. This fennel is one of my favorites. This is really nice in the oven, fennel. And our star of the show, we have some salmon here. But um I was so fortunate, I got them on sale, so lucky me. 30% off each piece. See, I have two pieces. So, that's it, guys.
Okay, guys. So, let's start washing these uh potatoes and stuff. We'll get them into the tub where we're going to be cutting up. Make sure everything is clean. We'll start washing them. We're using a little warm water. You want that a little warm. You know? Hope wherever you guys are watching from, that you are having a awesome day. All right, guys. So, stay tuned and watch the progress.
Yes, guys. So, let's start cutting up these um carrots and potatoes. Cutting them into some okay size chunks. They wouldn't be tiny. Yeah, I think that's good. Hey, [snorts] Reds. Big up yourself, Reds. Reds, I hope you're eating fish today, Reds. I know it's Easter time. I know you like to be eating one set of pork all the time. >> [snorts] >> Trying to follow the pork boss. Winston, what going on, Winston? Big up yourself. Titi, what going on, Titi? Cut the potatoes straight down like this. I don't know if I should cut them smaller. Just leave them in halves. Yeah, we'll leave them in halves. >> [snorts] >> Big boss Roxy, you good? >> [snorts] [snorts] >> This is one of the times I really miss um being back in Trinidad, you know? Because Because you know, around this time plenty fish, we have plenty pot bubbling. You know? Easter time is always a time [singing] everybody out with their fish. Plenty fish eating right now. All kind of different fish you could think about. You know? >> [singing] [music] >> Well, I think I think they they use lamb in Trinidad as well, but most of the time it's fish. Fish tend to associate itself with with with Easter. [music] You know? >> [music] [music] >> If it was up to me, I would have been eating some pork. But still, it's not up to me, so I guess we got to eat fish. >> [laughter] >> Hey, auntie. What going on, auntie? Auntie, big up yourself, auntie. I hope you're eating some fish, [music] auntie. >> [singing] [music] >> Hey, Fluffy. Big up yourself, Fluffy.
Okay, guys. So, now that we have everything chopped up here, what I'm going to do now is add the herbs and uh spices to it. And then it will be placed in the oven, okay? So, now we're going with some of this uh olive oil. All right. All right. And then we're going with some rosemary. Then some coriander. Then some garlic powder. Also, onion powder. Then we have some thyme. Some thyme. And some black pepper. Final ingredient, black pepper. All right. And then we mix everything up.
All right, guys. Yes, guys. So, as you can see, everything is on the tray already. Just waiting to be placed into the oven. Isn't that beautiful? It looks awesome. And I have some water here getting ready to do some rice as well. I'll be doing a little bit of vegetable rice to go with this as well. Okay, guys. So, stay tuned.
Yes, guys. Time to wash some rice. You know you have to wash your rice, right? You don't ever just use it straight from the pack or the box. Always wash your rice and make sure it's clean. I will use just like two cups of rice. And the reason why I decided to do rice with the vegetables is that, you know, it's a long uh holiday weekend. So, we won't have to like keep cooking all the time. We will have enough food to last until maybe about Tuesday. All right? Cuz it's just me and Chris, so you know how it goes. Ola Joe. What's going on, Ola? I hope you're feeling better, Ola Joe. Big up yourself. Service at kitchen. Wag one. Fully active service. All right, guys. So, stay tuned and watch the progress.
Yes, [snorts] guys. So, I'm getting the fish prepared. They have some small scales on them, so I'm just trying to scrape off some of the scales. I have it in some uh vinegar water here. So, I'm just uh scraping all the scales from it. And then I will dry them with some paper towels and then dry rub them and then place them in the oven. All right? I'm just taking off the scales first. All right, guys. So, stay tuned and watch the progress.
Yes, guys. It's time to clean off the rice. The rice finished cooking. And yes, guys. I added some peas and corn to the rice. You know. All right. All right. So, that's it for the rice.
Okay, guys. So, time to start rubbing down the salmon to get it in the oven. Potatoes are already finished. I'm going to add a little bit of olive oil just to help to get the uh the seasonings to cling to the fish. >> [snorts] >> All right. First, I'm going to go in with some uh some of this spicy paprika. Some spicy paprika. All right. That's enough. And I'm going to go in with some lime pepper. All right. This is going to be spicy, guys. All right. And I'm going to add some salt. >> [snorts] >> Uh going to go in with some of this. I can't remember the name of it right now. >> [snorts] >> All right. And I'm going to go in with some thyme. Also, some onion powder and garlic powder. All right, guys. And I'm going to rub that in. And the same thing will be done to the other side. And then I'm going to place it in the oven.
Yes, guys. You see what's going on? Look at the potatoes and thing. Everything finished. Everything finally out the oven. Look at the salmon. Oh my. I'm going to deal with that. I'm going to really enjoy eating that that fish. And here's my rice. Oh my. So, let's go to shout some food. I see Christina show up already. Of course. Soon as the food finished, she show up. Yep. As usual, she start back with that again. Mhm. Okay, guys. So, time to start dishing out the food. And you see Christina done reach already. Yes. >> She's pretending that she's doing the filming, so she'll be in the midst of the food. Look at you. Big words, boy. Yeah, write it down. Write it down. She's pretending. [laughter] Hyvää pääsiäistä, rakas. Hyvää pääsiäistä, rakas. Okay, let me One spoon of rice you need? Yes, please. Okay, one >> That's enough, yeah. spoon of rice. And then now Ooh. These potatoes and them thing. You need They're looking good. You need potatoes? Yeah. How much you need? Plenty? Well, put I'll tell you when. You tell me when to stop. Yeah. >> [laughter] >> All right. A little bit of carrot. You need carrots. Okay. >> I think that's enough. That's enough? Yeah, I can come for seconds. Oh, seconds? >> [laughter] >> Okay. I know. I know the fish. Okay. So, let me They're looking good. Yeah, it's looking like it will be delicious. You want the small part or the big No, I want from the from the From up here? From the thin part. >> The thin part? >> Yeah. Okay. And maybe I can cut it about here. Yes, that's about right. And I don't want the skin. Oh. >> Yeah, it's done. No, no, no, no. Take it from the other uh from the thick up here. Oh, from there. Start uh peeling it off. Peeling it? I don't know how to peel it. Well, you want me to take it? Yeah. All right. Well, I will take it. I will pause. Yeah. Um. Yes, guys. So, you see Christina did it on her own. I didn't know how to remove the skin. Well, I think the skin is still there. So, she did it. So, let's go um taste the food and >> Yes. tell you guys what it tastes like. Honest opinion. Yeah.
Yes, guys. So, Christina decided that we should have a drink. Yeah, cuz I I didn't even remember this This has been such a long time in the fridge there. So, now finally, we could try it. I don't know if it's too dry or too sweet or whatever, but uh oh. Do us uh us or something, so Oh, we're going to have that with our food. >> Yeah. Even though it's sparkly, but What is it? Is like a sparkling wine? >> wine. Okay. Not champagne, but sparkling white wine. Okay. Yeah. And I think it's from Portugal, is it? I ain't sure. All right, let's see. Let's see whether I still remember how to remove it. And somebody said that you need to remove the bottle from the cork. And not quite opposite. Look at that. Bottle smoking, boy. >> [laughter] >> What's the matter? Yeah, boy. And we don't have any champagne glasses, but I think these kind of glasses are good. You know. Like you could Like you could now eat our what? No. The The carrots are good. Mhm. Wow. The seasoning on top of the fish, perfect, darling. Perfect. I'm not a friend of a fish, but this this tasting kind of good. Not even kind of good. It tasting real good. Yeah, boy. Let me taste fennel. This is kind of Mhm. Nice. Very nice. Everything tasting good.
All right. Time for me to sample now. Get started. Just like you, I couldn't wait. >> [laughter] >> The fish The salmon tastes really good. Mhm. Look at it, guys. Look at the salmon. Very nice. Very nice. All All the spices I used on the fish I'm tasting it in the fish. >> Yes, of course. The rosemary, everything. Mhm. And I like the berbere and I think it might be the hot paprika powder. >> Yeah, the paprika powder. >> Good. Give it nice flavor. Give it a nice flavor. That's spicy paprika. Yeah, I think it was smoked paprika. Mhm. That's spicy. It was smoked spicy paprika. Yeah, let me see. It's looking good, man. >> it. >> Yeah, boy. It's looking good. >> that fish. Hey, hey, hey. See the rosemary on top there? >> Yes, yes, I see. I see. Mhm. And I have my sparkly drink. That one is is going together well with the fish. Mhm. Yeah, that one is good with the fish. >> Wow. Not too sweet at all. >> better than that.
Guys, so you know the script. I'm going to deal with this off camera. And then black book. They received me sister number one. Who she fall off the book? Oh, gosh. Nanny. Yes, guys. Your food shall long. See it? My plate empty. Chris' plate empty. Shall long. That's a big word. Write it down. Anyhow, we going in the black book today. All right. Let me see who fall off and who still on the book. Coming in at number 11, we have Savvy's Hot Kitchen. Uh-huh. Savvy's, what going on? Local Reviewer is number 10. Mhm. Simone TV is number nine. Mhm. Simone on it? You good? Then number eight is Novelty Queen. Oh. >> Novelty. Clock it. What does that mean? Ask Novelty. Oh. >> All right. Anna Boo is number seven. Mhm. >> Who who show up at number six this week? I don't know. Miss TT. >> [laughter] >> She was not on the list last time. >> Last week. Who she pass? Who she make it back on the book? Maybe it's the keyboard. >> I don't know. Maybe she uh Maybe maybe. All right. And coming in at number five, we have Roxy. Oh. All right. And Fluffy Diva is number four. Mhm. Good. Wasn't Fluffy Diva last week also number four? >> Yeah, but you know, I didn't call her name. Oh. I skip over her name. Yeah. You are forgetting things sometimes. Misha is number three. Wait now. So if Misha is number three, who's number one? I don't know. This is exciting. All right. Coming in at number two is Olajo. Olajo. Big up yourself, Olajo. You know who's number one this week? Well, I have a hunch. You want me to tell you? Yeah, I I think I >> for the dance. >> [laughter] >> The ninja. The ninja. Red Zoom is number one this week. >> He has been doing some ninja moves. >> Yeah, plenty ninja moves. Reds, big up yourself, bro. >> [clears throat] [laughter] >> Reds is number one this week. Until the next time, I'm out. Guys, over pascha iasta kaikile. I just said happy Easter, everyone. Until the next time, I'm out. Bye. >> [music] >> From sunshine [music] to snow, we still glow. >> [music] >> From the islands where the sunshine plays. >> [music] >> Now I walk through snow in a different phase.