Відео

Thanks for reaching out! Yes, that is definitely another way to prep a tenderloin.

Yes, there were a few cra. . ., I mean people, who wanted more well done. I think it the griddle fits only in one direction, I'll try n switch it next month when I'm there again.

@ On mine the “lip” is etched with “REAR” and “CAUTION HOT SURFACE.” Great videos! Sub’d.

It really was!

Thank you for commenting!!! Yep, first attempt got away from me. Ghee is definitely more stable than straight up butter, without a doubt. But I do enjoy enjoy the complexity whole butter gives to the fond that helps me build the sauce. Burnt Butter. . . I am now craving some Gumbo.

Definitely is very tasty!

Definitely was!

Thank you for your input! What style of cooking video do you prefer?

Thank you! It truly is a classic!

Thank you so much! The pitcher had home made chicken stock. Piccata is also good with pork and flat fish like flounder, fluke etc.

Thank you! I appreciate that! dhanyavaad. main saraahana karata hoon!

Correct!!! Thank you so much! It is a quality easy dish to make. Enjoy your Blue Cheese Dressing for now!

Sounds like a great memory! I can remember all of the Hot air Ballons and Music Festivals David had then. They where quite something to be around. I grew up basically across the street, before I worked for him in the late 90's. Thank you for the share!!!

Thank you for watching! out of 4.5qts made for the event, 1 bowl was left!

Thanks for watching!

Thank you show much! It really isn't hard to do.

Thanks for reaching out. Of course I would explain that brandy is included in the dressing, it is what makes it unique in flavor. Any quality restaurant will not hide facts like that, as well as other ingredients that would pertain to allergies. But, just as I have done with my son, it is the parents responsibility to figure out what is acceptable in a recipe, or on a menu.

Thank you for reaching out! It all depends on the amount of stock you are using. The beauty of making your own espagnole sauce, is you can taylor it to your liking and preference. This video was around a quart of beef stock, I used approximately 3 ounces of tomato paste. If you use to little you would not get the richness from the paste nor the slight acidity of the tomato. If you are unsure, On stocks and sauces, I err on side of using more, than less. I believe in video I showed the amount of Onions, celery, carrots, garlic. The seasoning was 1t thyme and a bayleaf or two, adjust with salt at the end. Let me know how it turns out!!!!

Sorry for the delayed response! Yes absolutely the equivalent amount of chicken is good. I really did not think about weight of the protein, it is an automatic reflex for me of gauging the size of the protein to the amount of people I am cooking for in a recipe. The Pheasant breasts I use, average around 3 to 6oz each. For a soup, as an appetizer before a meal I would plan maybe 3-4oz of chicken per person. If The soup was going to be your dinner/entree then I would increase the protein to 6-8 oz. Of course, you would adjust vegetable amounts as well for each scenario. Making a soup or any food item, is more about the technique than the actual recipe. If that makes sense? Let me know how it turns out if you decide to try it. Be Well!!!

Your comment about cooking being about technique more than following a recipe is spot on. In my case, though, I'm terrible at guessing the weights of things, especially things I've never cooked with before, like pheasant. But, thank you for replying and helping me out with the weights. Soups are my favorite kind of food to make (so easy, so many portions, so cost effective) so I tend to collect recipes for them. Yours is going to be added to that collection.@@acutaboverecipes7422

Worthy idea! Will have to keep that in mind for the future.

Will do! It was tasty! Finishing up part three now. Thanks for checking out the video!!

Nice! I like to hear how you made it your own! I will have to give it a try next time I make it!

Thank you for reaching out! Sorry it was garbled in video, I tried to say "v.s.o.p." That is a Cognac classification- "Very Superior Old Pale" which means the Cognac was aged a minimum of four years.

Thanks for watching!

Thank You! It was really good. Thanks for reaching out!

Good to know! Personally, I've not had a batch make it to the 3rd day.

Absolutely! Normally I add fresh garlic 1st to the butter. That nutty-ish, roasted garlic flavor is what I like in my gravy. But unfortunately, I did not have any the day I was recording. I have done what you said as well, and that does intensify the mushroom flavor! I have always said you can give 10 people the same ingredients to make chicken soup, and you will get 10 different flavor profiles. Happy Holidays!

I have now tried it, since making this video. I agree it has a great taste! I still will grab Hellmans first, but now I have another choice and look forward to using Duke's more!

Thank you for your thoughts on the video that helps me going forward on my next videos. Yes the date date is from 11/22. It is a lot of work, but I handle the whole process from the field to freezer. By not going to the butcher, I eliminate my worries of cross contamination and temperature control of the meat. I also switched to vacuum sealing my harvest because it does take me about a year to go through all of it. That purchase has changed the game for me because plastic wrap, zip lock bags or combination of the two, I would lose some to "freezer burn" in about 6 months.

@@acutaboverecipes7422 All good my man. Keep doing what you do. There are people out there who really appreciate, and some of them do comment 👍

Thank you so much for the kind words and information! I have made a lot of dressings and vinaigrettes, this one is by far my favorite! Hope you enjoy it too!

Congratulations on your hunt! Let me know how it turns out

Thanks for watching!

I will work on eliminating the glare in future episodes! Thank you for bringing it to my attention.

LMK, what you think!

It's all about choices.

Hmmm. . .Interesting choices!

Thank you, Let me know how it goes!

Hi Marion! Thank you for dropping a comment. I'm glad you tried it. Nice! choice of cheese. If the blue cheese has a prominent tangy flavor, then I'm sure your Dressing will taste like mine. As for the shallot and garlic, do not be afraid to mix it in. It will change for the better! I've had 2 observations: The garlic will get more pronounced, and you should get about 4-5 days in refrigerator before the taste starts to decline (not go bad, just not fresh like the first few days). Source what you have available to you in your area (the brandy and the Danish style blue cheese) Enjoy!

Hi Robert, we just enjoyed it this very evening! fishpattie-burger on sourdough bread with bluecheese sauce and crudites and bluecheese dip on the side......it was DELICIOUS! Added the garlic and the shalot last minute... Thank you also for suggesting to just add the ingredients first hand.....and to use what's available for me.... I managed to get the Hellmann's mayo in my local supermarket....🙂 although there is a little bit left, it wont last 4-5 days😅...... It's just to addictive and a great way to enjoy salads and vegetables. Thanks again for the recipe !!

What a great combination you had for dinner! I am so glad you like it! It does go well with many combinations.

@@acutaboverecipes7422 ..... i think it's going to be a staple in our kitchen from now on 😊👍

Quick answer, my motivation is simple. I want to share my knowledge with my son, and with my clients that have been asking me for a cookbook for years. I did not want to go that route. So, by posting these videos, I wanted to challenge myself, but did not realize how far out of my comfort zone I was stepping as well as how much I just bit off. So my challenge begins.