Відео

Very good presentation. Thanks for the bread tip! We've been doing fondue bourguignonne 2-3x a year for decades, but have always "wimped out" and roasted potatoes in the oven for the carb side. We'll have to try the croquettes this time.

Yum ❣️I’ll skip the bacon jam though❣️

Reporting that indeed these croutons were an *absolute* hit 2024 Thanksgiving. People were picking them out of the salad bowl or taking most of them for their plate! Thanks Kimbo.

Why are there no comments this is genius and simple. Making this for my salad this Thanksgiving.

Yum! Good job! This year I bought frozen mashed potatoes for the only time in my life because I leave for DK the next day!!!!

I’ve never made these, nor even seen these until today on Pinterest but, I just watched a few other videos on how to do it & I’m doing it like you do!! You cook like me, easiest method wins!! Thank you for this great tutorial!!

Thanks a lot.. This brings back happy memories ❤

I can’t imagine Jerry asking “late-nite “for a hot dog. Geez man you’re a lucky person to have hung w/ Jerry and had snacks with him.

God bless your friend.

This is so great

If you don't like salt you could add instead, chicken stock cube,so it will garante, that sauce is not over salty and has extra flavour the some time which is necessarily innthis cause anyways, and you could add a pinch of white pepper aswell 😉

I just ordered my first pan and I can’t wait to try this for my grandchildren. Thank you for sharing, I’m planning to checkout your website later for the recipe. Thanks again 😊

I just discovered your video about the Original Danish Pastry Baker and it is so true. First, it's interesting to know that you are located close to us. We live in Victoria, but travel to Vancouver to do some major shopping at the Danish bakery and Deli, twice a year, especially before Christmas. We have been to this bakery and love the goodies they make and actually a friend is picking up an order for us in a few days. Now that I have the chance, I want to thank you for your cooking demonstrations and ides. They are simple and delicious, just the way I like our Danish recipes and food.

“That’s really great Chez, but where’s the chili dogs?”

Where's the link to the written recipe? I make frikadeller regularly, but I wanted to share your video and recipe to North American friends.

Fellow Canadian here, sped through the video right before cooking. You are a life saver!

Think we could make it for 40 people for $225?

Awesome!!

Thanks for the video. I love fondue Bourguignonne and I'm always looking for different "dippers". Did the croquettes hold up in the oil? I tend to just parboil fingerling potatoes but that looks like a fun addition if they did hold up well.

Nicely cooked pork tenderloin. Thank you.

Why would you add fish stock when you're making fish stock?????

Thanks Kim !!!

You make me want to scrub my stove!

Jeg bare elsker Dansk røykt Ål 👌👌

I have cousins in Denmark that buy them frozen from the grocery store. I guess we can freeze these? What do you think would be the best way to warm up?

Thank you for this video! I'm not too comfortable working with a hot pan popping at me so listening to you cooking at talking through it helped me feel a bit more comfortable and confident! :)

This is great, just got back from a trip to Denmark. Love the hotdogs. My family wants to have Danish hotdog. This will help me give them the experience. Thank you.

Hot roux+ cold milk= No lumps. Chef John.

and the masala? I guess you just drink that 😆

thank you for sharing!!!

I have one of those cast iron pans for years and had no idea what it was for, it was given to me. Thanks for the video I now know what it's for and I will make some.

Thank you for sharing this! I just moved into my place and needed assistance deboning without a knife. This helped so much!! 🎉🎉🎉

What is that pan 🫣

My favorite filling is buttered with castor sugae, orange juice and a splash of Contreau liquer

I cook mine at a higher heat, so faster

This is a guy version😂

Well presented - and looks fantastic. I would have liked to see a little more on the seasoning and the plating. And of course, the thing that's common to all bouillabaisse, the rouille and croutons.

Great job especially on not turning more than once. Just a word of advice, probably should scour your stove top before videoing. Just saying.

hockey puck...sounds like something a Canadian would say😂😂

This is worth a try. Thanks for sharing your recipe.👌🏻

Thank you Kim! I"m tired of my own cooking and can't wait to make this. And love that it is vegetarian!!

I was this hungry

M

So many times making the gravy last & hoping it turns out as wanted and needed to accompany the meal. Prep prior & remove the potential for lumpy gravy. This is a great idea Chef!

This is perfect thank you. My 10 year old grandson has the turns down, I do not. I think I will do better with the one flip. Also actually making them from scratch and not a box. Thanks so much

Thank you so much for the recipe and instructions! Got it right from the first try!

Tusen tak

Just made the first batch of 2x3kg of this kind of cake, slightly different style and some personal flair, for my colleagues, wife, sisters, dad, nephews, etc.. Why am I watching a video on it? Heck if I know, but I already clicked and I'm not gonna scoot before it's done! :D Recipe-wise I mostly differ by instead melting the butter, 750g, first and then adding in the chocolate, 1.5kg, into that, stirring until smooth on medium heat, turning it to low and then adding some icing sugar, 500g, slowly while stirring somewhat vigorously, and finally 10 pasteurized egg yokes when the mixture is smooth. For 'assembly', First i added the flair in the tin bottom just on the wrap, then some chocolate mass initially, then some crackers, then some thin strips of brown nougat, ~2-3mm thick, down the center, then more chocolate, more crackers etc. The personal flair is a topping strewn on the bottom of my forms of food-coloured sugar crystals and gold/silver/rose cake dusting. I know it'll turn out beautiful and tasty 'cuz it's the 5th time I've made it this way, and tbh I've experimented a good bit and there aren't a lot of ways you can make this kind of cake wrongly, only a few things I find to be really important, feel free to come at me, and lets talk about it: 1. Always only use pasteurized egg yokes, never use fresh or free-range 'normal' yokes that you'd be tempted to just seperate out yourself, they will not cook in this recipe, and there's nothing worse than making people sick with salmonella when you intend to make them enjoy a tasty cake without negative repercussions! 2. Never heat your butter or chocolate too much, always keep only low to medium heat, medium when it's unmelted, low when it's flowing. Burn it and it's a loss! 3. Always take good time to mix, whether you use electric mixers or do handmixing, you always want to check for smoothness, don't allow for a clumpy cake! 4. Fridge is where the cake lives, let it warm up to room temperature for about 10-15 minutes before cutting and eating it. 5. This goes in the same direction as #1 kinda; keep your work area, utensils, and hands clean! There will be splashes, smears, and spills of chocolate mass, you handle the crackers that go directly in, and you don't bake the cake at the end, you rest it to completion. Therefore keeping it as low on your naturally occurring bacterial flora as you reasonably can achieve makes for a cake that can last longer For your first one, I'd say don't keep it past day 4 or 5. Get it eaten faster! When you have some practice, it can easily last a month refrigerated, or a year in a freezer(unthaw in refrigerator, keep clean dry towel near it to absorb moisture away from it as it unthaws to avoid condensation). The crackers going sort of droopy-soggy or showing obvious signs of mold growth anywhere around them is the first indicator that it's gone bad, any sort of slime or sticky film on the chocolate mass is also a sign you should toss it and wash up. Some white crystals can appear with low cocoa% chocolate, like below 75% it begins to be really apparent even if you try to temper it, it's just fat and sugar; I prefer a mixture of 75% and 80% chocolates about half-half, gets beautiful even without tempering. It's a playground this stuff isn't it? Making high-caloric bliss <3 And to think my wife barely ever cares to join in the fun other than the fun that comes at the eating part :P

Nicely done. I add Lott Fish aka Monk fish as it tastes like lobster.

Whats black current concentrate...even amazon doesnt know.