A pop I liked.

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Pop?  Population.  A video.  A recipe video.

Now, for my part?  British chefs are... not exactly top on my list of chefs.  Though, to be honest, most chefs are a little shady.  Still, I... was already watching, so I thought I'd give him a shot.  And I was glad I did.

Now, I have some differences.  As much as I love hot food, tartare is not among those foods.  But, it... is somewhat original?  Some points added, for originality.  Some points docked... for originality.  It's how I do.  Which way would get the most would depend on what it ended tasting like.  But, as a general rule, I'd suggest he lost points.

However, the various other differences, additions, and changes?  Very very nice.  I like it when they play with food.  Usually, generally.  I do have a terrible hunger for it, and may have to figure out how to get some together.  Perhaps even trying a few of this chef's work.  Still, really, I think I want to go with simple, traditional, until I get that down.

Yes, I have had it, at various restaurants of some quality.  And I do enjoy it, a lot.  Just the simple recipe.  If that really isn't simple, if it is hand diced.  And, yes, I can tell.  Machine is... okay, but the cuts aren't as crisp, the meat is both cut and crushed, it's... just not as good.  A textural thing, though I think that alters flavor to some weird degree and way.  Hmm... may have to get some meat and do some work.  It isn't a terribly huge process.  Think of cubing carrots to quarter inch squares, say an half pound of that, and you pretty much have the work involved.  Finding the right meat, fresh, is more of the trick.  Well, and having the other ingredients on hand.  

Thankfully, usually, refrigerated capers last a very good long time.  They are shelf-stable, so in the fridge, they really do well.  Actually, I need a few more bottles of those.  Same with gherkins.  If I need a few more bottles of that, as well.  Not this month, it seems.  But... okay.  I'll add to next month, and see about fresh knuckle meat at the first (from the recipe I like, mostly).

Oh, the vid.  Vids, actually.  The new young hot-shot, and the basic one I have been looking at for some time.  Yeah.  Here.

Again, as I may have suggested before even this time?  I think I would skip the jalapeno.  I just don't think I've had that before.  And liked it without the heat.  If, while working up my recipe, in time, if I get to that point, I may consider it.  And compare.  But, for a starter, no.  Just about everything but the heat.