Відео

@@walterstewart1927 hi thanks for the nice comment

Lol or gosh that was 4 years ago, I didn't notice...lol

Yes you are correct that is the traditional way. Mine turned out fine. Nice catch...!!

Hi Ian!! How y’all been?

@@TheOtherSideOfTheStove been ok. Just super busy. How about you all? Hope the summer has been good.

My pleasure, thank you for your encouraging comment.

Hi, there thank you for the compliment. I appreciate it very much. Have a beautiful week.

You bet...thank you for the encouraging comment.

Hi there, just cause a recipe don't have measurements in the description doesn't negate it. And yes this was to show that my recipe ended up in a cookbook and that is ok as well. Have a great week.

No but it should of been. Have a nice week.

Hi Bud, well I make croutons or after it stales I make bread pudding and freeze it. Hope you are doing well..

Chef!!! How are you? Hope you’re well!!

@@TheOtherSideOfTheStove really good thanks, just really just at work

You good? 👍 👍

@@RichardsKitchen Yes all good here.......

👍

Great ratio.

@@TheOtherSideOfTheStove Johnny di francesco was my teacher :) he has popular videos, in one video is made by dry yeast and other video fresh yeast.

Hi bud! Happy new year !

Hi thanks for commenting- the bottom of the pastry is supposed to collect the juices of the steak- so it won’t be crispy like the top.

Hi- happy new year

Hi Patrick- I’ve mostly been posting on IG- merry Christmas! I know it’s Hot there .

Thank you... happy new year!

Id like to see how it works out if you try it.. Happy new year.

It really is, that is a lost art. Thank for you for noticing my fathers pretty handwriting.

Hi great question- It’s marinaded in the oven bag, then it’s removed from the oven bag and cooked in the oven.

If you have any other questions let me know.

I figured it out! But used this recipe and it turned out great thank you!

Let me see what I can do- happy Holidays.

Thanks for taking your time to comment.

Oh gosh really? Your the first person to mention that. That Nw for letting me know - have Great a great week -

Fresh Shaved Fennel Salad with Lemon, Basil, and Parmesan: Ingredients: • 1 medium fennel bulb • Juice of 1 lemon • Salt and pepper to taste • A handful of fresh basil leaves, chiffonade (thinly sliced) • 1/4 cup grated Parmesan cheese Instructions: 1. Prepare the Fennel: • Remove the tough outer layer of the fennel bulb. • Cut off the stalks and feathery fronds from the bulb. • Cut the bulb in half lengthwise, and then thinly slice it crosswise using a sharp knife or a mandoline. 2. Combine the Ingredients: • In a mixing bowl, place the sliced fennel. • Squeeze the lemon juice over the fennel slices, making sure to catch any seeds. • Season with a pinch of salt and a sprinkle of freshly ground black pepper. 3. Add Basil and Parmesan: • Stack the basil leaves on top of each other and roll them tightly into a cylinder. • Use a sharp knife to slice the rolled basil leaves into thin strips. This is called chiffonade. • Add the chiffonade of basil to the bowl with the fennel. • Sprinkle the grated Parmesan cheese over the fennel and basil. 4. Toss and Serve: • Gently toss all the ingredients in the bowl together to combine. Make sure the lemon juice, salt, pepper, basil, and Parmesan are evenly distributed. • Taste and adjust the seasoning if needed by adding more salt, pepper, or lemon juice. 5. Serve: • Arrange the dressed fennel salad on serving plates. • You can garnish with additional shreds of Parmesan and a few basil leaves if desired.

Yes there is.

@@TheOtherSideOfTheStove thank you my good sir appreciate the recipe

@@Wokeupat4am the mayo is there to Brighten up the color of the final product and turn it a little pink to emulate raw beef and for the mouth feel.

Ahh I see well good to know ..curious is this dish Georgian inspired?..I looked for this based on having something very similar at a Georgian restaurant so good I loved it & wanted to make something similar thanks again for the great video and recipe

Hi there- thanks- the dressing is easy to make and lasts in the fridge for 4 days. Great in salads, over grilled chicken or even beef. Good over tacos too.

Hi there, I’ll try to add a little history going forward-

Thanks 😅

Thanks!

Nice!

Ritz crackers don't taste anything like buttered saltines.

Hi y’all! I’ve seen your stuff from Disney- y’all must live the grounds… in se so many photos from y’all being there. I like Disney A lot. I’ve been working on my book and work and trying to find t time to do a long format video is difficult. Hope y’all are well!

I like to mix in the butter cumin seeds , chili flakes and roast them with the seeds on top of the crackers

Lol- :)

@@TheOtherSideOfTheStove I will take the :-) as an endorsement and make sure to name you by card on the "Sweety Meat Cake" signage!!!! Glorious :'-)

Hi there- in the video I used red wine vinegar- however, white distilled vinegar works as well.

Hi there- thank you for reaching out and for the nice comment. Have a great week!

Thanks!