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Capstone project bachelor for money write for me capstone strayer university paper presentation on green engine technology support ´╗┐hello Matt what's going on today I am fantastic today we've got a great recipe for you fish sliders we're going to make a classic tartar sauce and we're gonna do some pickled cucumber and that's what I'm gonna do right now so I've just got some vinegar in the pot I'm just gonna bring it up to the boil with the sugar so equal plot equal parts just bring up to the ball so you dissolve the sugar and then you want to turn it off and then we're going to pour it over our cucumber so a few different ways you can do your cucumber kyouno I think to do nice slices or nice ribbons and that's what I going to do today I'm going to do some ribbons so I'm just going to peel a little bit of the green off and then start going down so you get these beautiful little thin strips so get a few of those in the bowl and then you know use all the cucumber go all the way around just keep an eye on that pick off so it's just starting to come up to the boil now give it a good stir just make sure that sugar is dissolved we'll give it a little bit longer make sure you've got a nice bit of pickle and I'm gonna come back a little bit later and I'm going to show you how to make that tartar sauce it's a classic French sauce really easy and then we'll cook the fish as well so the pickles just dissolved over there give it about five minutes and it is ready to go Marc fish sliders what have you done already cuz I've missed you right at the start I was concentrating on something else why so we just pickled our cucumber so just get the vinegar just bring up to the bowl with the sugar and then just tip it over some finely slice of cucumber and that's pickled so it's just gonna loosen up you still have a nice crunch and you'll have that nice soft pickled flavor in there which is going to help cut through the tartar sauce okay so he's gonna show us how to make her own tortilla sauce very so much I'm really excited about but right now this is the next stage you're getting a fish sliders really what are we up to we're gonna make the tartar sauce now okay nice so really really easy you know if you it's really easy to make mayonnaise as well so you can make your own mayonnaise keep it in the fridge so playing bass and then you can just add loads of ingredients to it you know I put will stab you through their mustards through it and all these ingredients and make your own tear tear sauce or you can just buy it if you want right I think it's nicer making it yourself though because then you get to control the flavor to heaven here exactly exactly which is great so I've just got it's got a few spoonfuls in there and I've just got some gook in there just sort of starting to dice up all right so it's all about texture and it's all about sort of pickles as well just just balance in that sort of mayonnaise so this is a classic sauce as well you know where you get fish and chips you know your tartar sauce I've never heard of gherkins and tertius also says your little secret no it's in the recipe what do you think fish sliders of all of a sudden become popular because it's not just fish ladders that sliders all over the place oh definitely it's it's just one of those sort of cool things isn't it you know look at these buns I mean they just look awesome anyway you know it doesn't matter what you put in there and then obviously fish ones you know it's just it's just nice and pan-fry in it it's just a lot less heavy than you know battered fish then you've got the perfect bite-sized really heaven ooh yeah exactly so you have to put it all in your mouth at once which is why I need four so please you've got four you have to fight over it with melt yeah a little bit of parsley as well yeah so kimchi lots parsley yeah and then we've got some capers as well so we're gonna wear lots of capers in so if you get these mini capers here just pop them straight in you can leave them whole it's nice to have that texture in there and then a little bit of lemon juice and a little bit of soul and then it's always a good idea just to taste it but you can see that you see how chunky it is you know it's just using that mayonnaise to bind it you know you want you want texture doesn't want to be like sort of caked in mayonnaise right incredible I'm gonna start the fish now as well okay cool I'm taking control of your kitchen Marc you're cooking again yeah I'm good with fish I'm really good you can't burn fish right so basically just get your fish so you just go to your fishmonger this is a it's been skinned and bones as well so just gonna cut down there and just release the two Phillips and then you just want to sort of cut them sort of same size as your slider buns okay you know and we'll just get some nice you know couplers there's a nice big piece if you put one piece in there or you can put a couple of pieces in there if you want and then nice hot pan non-stick pan a little bit of olive oil just let that oil warm up okay another great tip and shake him around and then pop the fish in there so you've got two sites to the fish so you've got the skin site here and then you've got the top sites this is a side closest to the bone and this is what we call the presentation site okay okay so that's gonna that's the site you want to cook first and get that nice beautiful caramelization on there and then we'll flip it over oh I'm so excited this isn't taking us very long time as it really is no no this is this is like literally really fat so we're just gonna start cooking the fish a little bit later I'll show you that where the beautiful color what you can get on the fish and then we're just going to finish it with a little bit of butter and lemon juice just to finish the dish and then we'll just fill the sliders and I'm also going to toast the sliders as well just right at the last minute just to make the nice soft sort of fantastic okay the perfect meal and if you want to try it it's easy to find this go to the cafe Dutch co-taught ain't it all the recipes are there to say you have not let us down once mark since I've been on here everything you have made has been spectacular I want four of those sliders for place for holographing a fish will cut back here very soon and find out what's going on in the kitchen over to you Mel thank you so much guys and I will not live I want full sliders as well I love like in the kitchen what's the green stuff in there gherkins Mike I've always been going for that Tatia sauce we're nearly finished now they got beautiful color on the fish a little bit of butter in the pan just to glaze it and finish off and a little bit of lemon juice and that's it really fast to cook see there's some salt just toasted some buns here and then we are ready to build so a nice chunky tartar sauce yeah gherkin surprise yeah break that apparently gherkins and all tertius or time store-bought ones and I thought that green stuff was the top here or am I just to give myself a bigger hole okay and then we're gonna gonna pop our fish on there oh yeah either get a real one really thick slice or if it's small fish you know do a couple of slices there and then the pickle cucumber so we're Mike's yeah that looks incredible we live slider to dinner tonight pop the lids on I'm not saving mine honey look at their after do say so myself they look pretty awesome okay you can see the four is to be online at the cafe coat art in see it researchable topics meaning Eugene Lang College The New School for Liberal Arts.

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