Відео

Those are called loquats

Bloody j

Seems that brown sugar is a bit Americanized. No thanks! I can’t fathom brown sugar on salsa brava!

no garlic?

The music is really annoying

Waw❤❤❤ It's looks really yummy 😋 Keep it up 👍 Stay connected with me ☺️🤗

Thank you saying that about AUTHENTIC bravas at the beginning. The way Bravas sauce was traditionally made, does not have tomato at all. They argue it was from the 15th century but even since the 1950's it was Oil, sweet and hot pimenton, chicken stock and pinch of flour.. I do understand that no one makes it the same way but It's frustrating to see all these so called AUTHENTIC Bravas recipes with tomato in it when I really shouldn't be in there.

Very nice I’m hungry now lol

These are loquats not plums am I right?

Yummy. We love empanadas 😊i

Are you blind? Look on the box. It does NOT say “tin foil”. It says aluminum foil. Tin and aluminum are different metals. Takes very little brain to grasp that. Why don’t you get it right for a change so you look brighter?

I have some cured plums I was looking to get rid of. Do you think this would also work with those? They are sorta like sun dried tomatoes except plums

I was told their food is complicated. Not wrong. I'm a tiny bit basque but I will stick to piperade 🤣

Hey I am concerned! You stated that you got some Rosemary off your mother in law. So just exactly where was it growing on her? Had she seen a dermatologist about this or did she see a botanist or maybe a chef? I am concerned.

I find that par-boiling the potatoes for 2-3 mins, draining and then pan frying in olive oil till crisp makes very tender and crispy patatas😊definitely easier and uses less of your precious olive oil!

Tried this this Christmas Eve and came out very nice thank you. The family enjoyed it. 😊

Thats the thing about food and the word "authentic", hardly anything nowadays is truly 100% authentic

This looks amazing! My Spanish boyfriend makes me paella all the time, but never this recipe. So going to make this! Thanks for such a great recipe and a big YES to the truffle oil! 😊🌷🌺

Looks So Good 😍👍👍

This looks really tasty, and I'm going to try it. However, if I may suggest an opportunity for improvements about your canning technique, here it is: Firstly, always wipe your jar rims with a paper towel and vinegar (or water), to insure that no food is stuck between the rim and the seal of the lid. This will insure a proper seal every time, and you won't have to bother with the paper anymore. Secondly, when water bath canning, always submerge the jars under minimum an inch of water. This allows proper heat transfer, so the food gets evenly processed and pasteurized, and it also gives you a full proof seal, so your product is shelf stable 100% of the time. Done this way, you'll never get mold on top of your chutney anymore. Thirdly, make sure you "de-bubble" the content of your jars before placing the lids on, so as to remove any air pocket, that might be there. This helps removing air and avoid mold. This can be done with a plastic or wood chop stick (avoid using a knife or any other metal tool, which could damage the jar). And lastly, you might want to add the amount of time you water bath processed your jars. I would think that for the size of your jars, 10 minutes in boiling water will do the trick, but still, for a person who is new at canning, this information might be useful to have handy. I hope that these good canning practices helps you in the future, to get shelf stable chutney every time. Thanks again for the recipe. Cheers! 🙂

I've now tried your delicious recipe. I only have 1 question: how long can I store them for in my cupboard please? Thanks in advance.

Official the pefect bite discord when?

Do you do voice work for a company that reviews products on youtube? Your voice is identical to one of those companies.

Hi Jim. Excellent channel! Subscribed. I love making creamy soups like this and do so just about every week. Plan to make this one this coming week. My only comment is that I wish you had cautioned people about the sand and dirt that most all leeks have in them and how to chop and wash them to get rid of it. A great soup like this deserves the best treatment. Thanks!

No garlic in the sauce?

Why do you pronounce the final 'VAS' of Patatas Bravas as though it were spelled 'bas', ie you say 'Patatas BraBAS'. Is that a correct Spanish pronunciation? Do the Spanish say the letter 'V; like it's a 'B'???

FOLLOW YOUR PRETTY CHANEL

Very new to me and I love it. TFS. Stay connected 😊

Sponsored by Carlsberg. Probably the best... 🤣

How cool to pin a bay leave with cloves to the onion! Thank you for showing us how to cook the fish and then shape the patties. I love that you made your own bread crumbs!! I really enjoyed seeing that you used the poaching milk to make a sauce! I am setting this recipe aside to make! The song in this video is really nice too! 🌺😊🌷

অনেক সুস্বাদু রেসিপি শেয়ার করেছেন 👍👍🌹👏🥀🥀🥀💝🎁💐🌻🌷💝

Mouthwatering! :) Thank you for sharing your helpful video and delicious recipe. Have a great day. Take care. New subscriber here.

Just cooked this with Mangalitsa cheeks. Superb, thank you for sharing this.

mmmmm.. looks delicious! Crunchy and aromatic! Thanks for this tasty recipe!

Oh! La! La! What a yummy and mouthwatering recipe this is my friend! 😋😋Excellent sharing New Friend Joined U✨🌹

Thank you for Sharing this looks marvelous! About the paprika can one locate this on Amazon? I would like to find the exact one you used. Thanks again.

The best recepie looks yummy

looks good.

I"ve made pork cheeks many times, since I bread and raised my own Berkshire hogs. I love pork and especially jowls. My only concern with this recipe is the length of time that you cooked this pork. Anyway, it looks fantastic. I prefer mine over mashed potatoes, but that's just me.

That crispy skin is the best and I love the butter rub under that skin! Looks so good Jim!

Very delicious and appetizing big like 8 nice presentations video

What a great video Jim and recipe! I was thinking of having chicken tonight! ;)

Woe. Yummy Yummy chicken

Oh yes! Your family would like to eat it every day if they could... Nomz... Sooooo tasty and juicy 😘😘

This looks amazing - I'm gonna attempt this over the weekend at some point. Might make a slight change to the herby butter - throw some garlic in there.

Jim!!! So happy to see you making videos and marking another amazing dish!! Looks mouth watering!!

Very appetizing big like 7 nice presentations video

this looks delicious Jim! excellent presentation! Chanterelles are some of my favorite mushrooms to use! :)

Mmm 😋 That looks so yummy, definitely one to try.