Видео

omg thank you!! 😭

i wonder why its very salty

Always wandered why prefessionals, and not, are not including metric system? I would understand if the video would be only for US viewrs. But when the whole world is watching?

My rosemary is dying off in summer we are in bulgaria it is far too hot, and not much rain to have fresh air It has good drainage etc but still not doing well. Its 2 year old plant. During winter will bring it at home inside. Not sure what to do , i am stressed and rosemary too. Also had to cut bad bits and left not too much of it, still got leafs on it, but it seems to continue goimg bad, but i checked for green and it has green sonot dead completely Can you please tell me what to do?!!! Would be kind of you

Still putting oil in water…SMH

This is how i normally cut my pineapples,watermelons, and kiwis.

S.A.F. RED - FAST RISE - RAPID RISE - QUICK RISE ARE ALL THE SAME THEN WHY DOES S.A.F. RED TAKE 2+ HOURS ON A SECOND RISE WHEN ACTIVE DRY YEAST TAKES 30-60 MIN ON THE SECOND RISE SO HOW DOES THAT MAKE INSTANT SUPERIOR IT DOES NOT IT MAKES ACTIVE DRY YEAST SUPERIOR

Happy Paris Olympics Month Day!! occasion!!! celebration!!!!! 👏👏(previous starting date: July 26, 2024) greetings for people who are doughnut superfans or lovers, Parisians, Olympic sports athletes around the world globe, and French people citizens. 🇫🇷🇫🇷🇫🇷👍👍👍💯💯💯💪💪💪🎉🎉🎉💪💪

very good video, thanks

I eat plantains when totally ripe = black! Then I eat them RAW! They taste raw sooooo good. Much better than any other bananas!

Super clarity Sir.

Highly educative; many thanks!

Pepperidge farm thin cut sandwich bread is perfect for tea sandwiches. I use both wheat and white. I keep the bead in the freezer, it is easier to cut the sandwich cleanly. I use party rye for smoked salmon.

We call them willicks

Used to love picking and eating these when we went on holiday as a child

Should call it Lobster PASTE ravioli. PLEASE!

Fabulous ideas, thank you!

I really enjoyed your lesson. You make it look so easy. I will try this for myself.❤

very helpful thank you :D

Bra no need pound. Just cook it like corn beef comes out perfect every time

Finally... an Excellent Tutorial! Thank you for the detailed explanation on how to make the pouring fondant!!!

Cooking in a tree stump is top notch

why do you advise people to use parchment paper, its the worst , all my cookies get stock on it, i lost 1/2 of each cookie. please no one ever use parchment paper!!! parchment paper is one of the worst inventions. there was so much much smoke coming out of the oven almost burning my face and my eyes, i am sure this has bad things in it that may cause cancer or something bad illness to people.

Looks incredibly drab, grey and boring. Not into him at all.

How much shortning????

It looks amazing!!

Scam

Absolutely NOT the way to make lobster bisque, but makes no difference. I'll never try this crap!

Siracha in tartar sauce??? Blasphemy!!! If you are in a hurry just add relish to mayonnaise for instant tartar sauce!

Thank you, thank you!

This was a great video and a delicious looking dish. I look forward to applying this recipe to a future dinner night. Thank you!!!

What temperature is the oven?

Too repetitive

Thank for this information, I know this was 8yr ago but it help me

Excellent!

those boys like their food ...

2:26 how mush a shorting and thank you

I say keep tartar sauce traditional without sriracha or any other "heat" ingredients. And it's supposed to have some dill in it, and some brands have capers too. IMO Beaver brand tartar sauce is the best of all that I have tried. It is one of the priciest but worth it.

Its lovely just Cooked and then dipped in vinger/pepper

How much bread in cups?

Tried many recipes. This one is the best by far and even better than the stuffed Quahogs I grew up with in Falmouth MA. He makes them with some added presentation skills that I lack but man they are perfect even if you simplify it a bit. The Chorizo ,Smoked Paprika and big chunks of clam are so important. The chunky bread is much better texture than the all bread crumb ones you normally buy at a restaurant or shop.

Nice. If you wanted to uniform the rhubarb as chef stated. My opinion is cut it in two, just at the colour changing part of the wing. Use the bottom half for the first cook, the second cut smaller chunks. “Thumb nail” sized. Awesome and simple ty chef

Most fabulous kugel I have ever seen 😂

Mmmhh, looks so yummy .😋

bouillabaisse is a peasant dish. made with fish not purchased at the end of the day and sold at a discount

Gotta have ginger.you dont have any ginger? Nope dont want it. Using lemon zest makes it pop

I know how to make pie crust - I’ve made a lot of them & read a lot of recipes. Or at least I thought I did. I’m so glad I stumbled across this video! You make it sooo much easier & so much better! Thank you very much!

Awesome!!

I want your cook book.

I have cleaned the crabs when the shells are hard - And I clean out the guts prior to cooking. This video doesn't address that. I don't want to eat the guts. Gross...