Відео

You are very welcome. Let us know how you like it!

Yes, a creamy dressing is the best! That being said, I do love my Italian Vinaigrette and make it all the time. It's not in the recipe, but many times I mix it with mayonnaise to make it creamy Italian. It's one of my favorites! ua-cam.com/video/HTyxb9GKA3A/v-deo.html

Yes, I bet it would be. We are gluten-free and made it on our homemade Italian baguette gluten-free bun.

Thanks for this!!!

Some or all?

No, it's about $4 of saffron.

Thank you for your pointed comment.

No, I always use dry active yeast, not fast acting. Thanks for your question!

Fresh tortillas will work wonderfully. You can wrap them in foil and heat them in the oven at 350 for about 10 minutes or until they warm through, or you can heat them in a skillet on the stove in foil until they heat through.

@@gfexplorers I did it with a little olive oil and dip in the juice from the mix just literally 30 seconds and they were awsome with Mexican cheese, the mrs preferred the crisp tacos though but I’d definitely do the fresh ones again, really enjoy Mexican food great vid 👍

@@wayneshone3471 Oh, that sounds good!!!

350 for about 10 minutes or so. We don't let them brown at all.

Oh, that makes me so happy to hear. I do love this recipe and now I must make it soon!!!

@@gfexplorersit was a big hit! Of all of the sides I made, this was the one for which people kept coming back for seconds! Warmed my heart! It’s going into my favorite recipes collection for SURE!

Yes, those are great rigs.

That was back in 21.

Yes, DEFF can be pricey.

I'm sure the turkey tacos are delicious!!

Yes, whining is very annoying!

We use many different brands and typically Simple Truth organic is a regular.

Yeah, it sounds crazy, but it comes out perfect every time!

Okay, not sure where you're going with that😬

We use both 80/20 and 90/10 and sometimes we love the fat, and sometimes we don't. It depends on the day. Their delicious either way.

Yes, but it's pretty tight!!! We love the extra safety we get from the dually. Howie is BIG!!

Probably a lot. It always does.

Thank you!!!

There is no "perfect" flour blend for GF pasta, in my opinion. I have had 100% corn, for example, from multiple brands, and one is better than the other. It's the technique or process the manufacturer uses that determines how good, or bad the pasta is, more than the flours used, in my experience. Since I did the video, I have sampled numerous imported Italian brands of pasta and I feel they are all superior to Ronzoni, or Barilla for many dishes. This video was very narrow in focus. Cold GF pasta is typically problematic and I wanted to find one that was not. And I did. I have not tried the imported Italian pasta's for macaroni salad yet, but will this summer.

Taking bits and pieces of other cuisines makes for a more varied food life. We grew up on these in the 70s.

​@@gfexplorers I didn't know Mexican food in the 70s had influence in the US. Were there many mexicans in America back then?

@@theancientsancients1769 I was referring to this dish, tacos, being a dinner staple in the 70s, the first time I had them when I was a child. As was hamburger helper, tuna helper, la choy chow mein from a can, corned beef and hash in a can, sloppy joes, beef stew in a can, TV dinners, and slew of other meals our parents fed us when we were kids. I sincerely doubt the people who raised me gave a single thought to the origin of anything they prepared. Tacos, as prepared in the video, are nostalgic, as it was the only food on that list I actually liked.

Oh, red onions, good choice! We've updated our recipe and now add a bit of tomato sauce. We had tacos tonight, too!

@@gfexplorers haha yeah I’m too lazy to go to the store for a yellow onion lol 🤦🏽‍♀️😂

Oh, chicken wings are so good with the Ranch! Enjoy!!

We used the card for two years (we recently landed and are no longer full-time RVers) and have saved so much money with the card. We loved that aspect as well as the ability to fill-up quickly using the truck pumps.

Strangely, we prefer the flavor of the chicken stock to that of the beef stock.

It's at the bottom of the video.

Thank you so much!! I still make it often and love it.

Thank you for watching!!

Thanks for your opinion.

The rub recipe, and full recipe link is in the video description and also here: gfexplorers.com/home-cured-bacon-is-easy-and-delicious

It's a Brinkley RV, the toy hauler model from 2022. Thanks for watching!!

Good catch!!

Exactly!!

Such a great comment, this is the secret!

Yes, an interesting way to stand!!!

The process works fine so I am not sure what you are asking.

@@gfexplorers Yes, it works as you described. I am curious why it takes 8 gallons to get it flushed out and thought perhaps flushing with the filter handle open might shorten that time, but it could extend the amount needed. Just a thought as to why it needs approximately 8 gallons.

@@frankshiffer588 That's the process as instructed by Truma, and there may be a different way but we have not tried it.

It's a tough call to make.

Thanks for watching!

Yes, that will work!!! Thanks for your question.

The sugar is food for the yeast and the honey amount is minimal so this is not a sweet bread. I am not sure how it affects blood sugar levels, though. Thanks for your question.

Found it

Glad you found it!!

Wtf where is it

Thank you!!

We don't sell the mixes anymore, sorry!! The mix was all the dry ingredients you find in this recipe.

I have never done that so I can't say what it will do. From a protein content perspective, it would work. From a flavor and texture perspective, not sure. If you do replace the egg whites with whole egg, please let me know how it turned out. Thanks for watching and commenting!!