Відео

A husband and wife that cook together stay together!!! Great Job guys! Looks awesome!

Great Job! The rolling is hard, we have made two Chocolate Swiss rolls that are very similar to that. Hi Dawn! Great Job loved your supervision and direction! See you guys soon and take care!

What do I do with all this cultured buttermilk now 🤷 I don’t ever use butter milk 😊

Looks delicious! Can't wait to try this! ❤

Thanks, Lance. Straight to the recipe, excellent share.

Whooo Pig Sooie! I love a good pot roast! I haven't done one in a crockpot in a long time. I normally use my pressure cooker instead. It is quicker, but I normally wake up and don't know what I want to eat. LOL Awesome video, I like how you have the roux, that makes it a lot more convenient!

Looking Good my Friend... oh and the food too! LOL

Looks great. Which slow cooker do you use? Mine just went kaput and I need to replace it. Thank you.

4 minutes is my number for soft-boiled eggs. The white breaks up easier.

Sweet! I love boiled eggs and I agree the 6 min is awesome. Great video my Friend!

Nice demonstration! I do like the 6 min egg the best for ramen. But the 12 min for deviled eggs. Great Video!

Well done chef ima try it out for Christmas

What Pumpkin Soup?! Nice video! Great Job!

Sweet! That looked good! Hope you and yours had a wonderful Thanksgiving! Great Video!

Yummy

Savory?

Pumpkin soup with pepitas is just one of my favorites. We are definitely going to make this!! Plus, last time you demonstrated the cooking blender, I bought it immediately. Love that blender. Great video!!

Another good idea is just make butter with a quart of milk, it will take a little longer, but you would have butter and butter milk. 😀 Great video!

I hate buying all that buttermilk and letting it go bad. Great Job!

What a great tip thank you for sharing it!

Nice! Yeah I’m like you I don’t use that much buttermilk. I have done something similar but with lime juice and left it on the counter for 24hrs to make Mexican crème. Great job!

Where is your hat? Nice hair my friend!

Looks good Chef!

I have a question, what is the difference between yams and sweet potatoes? Is it like the difference between dressing and stuffing? they are the same thing just different names?

Awesome Job! Great ideas for me for this Thanksgiving!

Very nice my friend! I do like cornbread dressing!

Nice! Looks good, I can’t wait to get back home!

You da best!

Thank you for creating this essential culinary video. Your effort is greatly appreciated

The sides look good, I liked about not throwing the corn cob and making corn cob jelly! Thanks for sharing.

Nice the corn pudding looked good! And the potatoes looked awesome too! Thanks for sharing!

Maybe patio baby eggplant. A prolific producer of small fruit. One plant can grow 20 plus fruits.

Are those disposable spoons biodegradable?! LOL great video!

I have heard of Baba Ganoush, never had it seems interesting. Great Job!

awesome Chef!

Those looked good! What a cool machine.

That is well incorporated! LOL

Looks so delicious.

That Beschamel and Mornay looks well INCORPORATED!!! You had me laughing so hard. You're Welcome my friend.

Nice job! Good Technique.

Hi Chef Lance, Your video on classic Béchamel and Mornay sauce is an exceptional resource for cooks of all levels! I especially appreciated your focus on technique, including the crucial steps of scraping the pan's bottom to prevent scorching and properly straining the sauce. Your seasoning and flavoring tips are pure gold. Considering your expertise, I'd love to see a series covering the 5 mother sauces and stock. Your instructional style would undoubtedly make these fundamental concepts accessible and engaging for both novice and experienced cooks. Looking forward to more content from you!

👌👌

You have to love prep day to get all that done in under 30 mins! Great Job!

Wonderful job my friend! I love it!

Beautiful finished product. Thanks for the lesson

What kind of oil is that?

Happy International Chef's Day! I deeply appreciate you sharing your culinary expertise, recipes, and tips that have enriched my passion for cooking. Best regards, Juan Antonio 😊

Thanks for a helpful video.... maybe I'm wrong, but what about the wishbone? When splitting the keel bone, you're cutting through the wishbone which leaves bone fragments and sharp ends of the bone within the breast meat - these need to removed or they'll break someone's tooth or (worse) choke them. Removing the wishbone before splitting the crown avoids this. If I'm wrong, then apologies - and I'd appreciate knowing where I've gone wrong. Most videos about cutting up chicken avoid the wishbone and make it all look quick n easy - and it is, but only if you want to put your family/guests at risk. Many thanks.

Where is your MSG? Let's go @uncleroger. I have to see you get in this one.