This is a cooking-video post, which I haven’t done in quite a while. At just over 16 minutes, it may be a little long, but I made it that way for a reason.

Recently, I’ve been trying to figure out how to make the potatoes Thailand produces—what I call Thai potatoes. They’re yellow-fleshed potatoes, but they’re not much like the russets you get in the United States. They aren’t even like Yukon Golds, which make wonderful mashed potatoes. Thai potatoes make merely passable mashed potatoes. They completely suck for making any kind of French fry, steak fry, or chips, as the Brits call them.

I’ve been wondering what I could do with them to make something really good from fresh potatoes. I can cube them and make decent home fries. My method there is a little different: I cube them, put them in the microwave on high for a few minutes to drive off some of the water, and then fry them up. They turn out pretty good.

But what can I do with them raw, straight from the potato, and still make them genuinely excellent? That’s what this video is about.

I’m also cooking a pretty tasty-looking pork loin steak. A lot of people don’t seem to know what pork loin is. Is it the same as tenderloin? No, it’s a different cut of the animal. But the way I get it here in Thailand—dirt cheap—it’s absolutely wonderful. Tender, tasty, and delicious.

So, if you have access to actual pork loin wherever you are, I’m going to show you how to cook it into the perfect steak. It’s not quite the same as a beef tenderloin, but it will be moist, tender, and delicious.

That’s it. Let’s get into the video.

I’m 65 years old and have been cooking since I was 9. Maybe you pick up on that and some practiced methods. I hope so.