Відео

Hello Sylvia, can you tell me why my curing brine came out ropy and slimmy on the 5th day and my top round beef is smelling and looking like the slimmy super market corned beef prepackaged 😢

Thanks sprinkle farts

I did EXACTLY the SAME thing, as I came across your video. I did something different......or added on: add chopped rosemary, thyme and lemon zest.......great combo of flavors!!

I just love you miss Sylvie you remind me so much of my grandma

Beautiful 😋

Hi Sylvia Curry. I'm Daniel and I love Soul food. I'm cooking some pigs feet and hominy in my new pressure cooker. I'm here to see the expert so I can add to my soul food spirit and wisdom. Thank you for your kindness and love for us as your viewers. Dan

Looks really good I don't call that pickled pigs feet though but it looks really good

How did it taste?

❤

Looks good i wish i was there🤓

I'm thinking that when the 20 minutes were up that you release the pressure right away instead of letting it lose pressure naturally or gradually? The reason I'm asking is because when I did it immediately it took a lot longer to let out all of the steam, when compared to how long it took in your video. Thank you so much!

OMG!!! SCREAM!!!!! But, I'll bet it's YUMM!!!!!

Looks good you should’ve let us see how tinder they are once you ate some of them.

Saltseson in Ukrainian. We eat it on rye bread with mustard and dill pickles. Smachnoho❤

I'm half Korean and I'm so impressed!

Thank you

Hey Sylvie, will you give us your Brunswick stew recipe? But include whatever normal protein you would put in there and not the wild animal meat from American Barbecue Showdown?

Thank you, Sylvie, I know what's on the menu for tomorrow. Now to get cookin.

MRS. SYLVIE.

Thanks for sharing ❤ I like avocado

Omg this is so awesome!

Thank you so much for this video. My husband loves crispy fried chicken gizzards. Now I know how to do it. It's very impressive that you use cast iron. Could never get the hang of that. Thanks again

Going to start my trial batch tomorrow ❤

I just came across your channel and I’m so jealous! I want this soooo bad! Where are you to grow these? Thank you so very much for these tips 😊 Subscribed!

I just stumbled upon your channel and made your chicken gizzards today. My husband said they are the best he's ever had! I like fried chicken livers and he loves the gizzards. Hands down, the best recipe I have ever tried. Thank you for sharing ❤.

Thank you!!

1 cup of sugar in the cobbler dough. Nooooo. That’s too sweet

🤤wow!

I was wondering if I could use a pre baked dry roux in oil like normal roux.. thank you 💞

Did you remove the glands from the jowls?

I need this meal! Maybe some fried okra too?

Waitaminute...TENDER chicken gizzards? I miss good Southern cooking since I moved back to upstate NY but even down in NC I never had tender gizzard. I'm definitely watching this video ma'am.

On a Italian sandwich. Pesto or basil leaves, salami, Swiss cheese tomato jam olive oil. So good.

YOU DID THESE THANGS OKKKK ❤🎉❤🎉❤🎉❤🎉❤

Man just got done watching season AGAIN. I cry every time you go man, you are truly a gem! I love you!!! 🥹😭

Back home when I was a little kid, my Granddaddy introduced me to the classic Mississippi Pig Ear Sandwich. I fell in love with them at first bite and sadly ever since I moved north? Finding pigs ears, trotters and snouts is hard as all get out...but, I found an Asian Grocer who DOES carry them things! They even got the Hog Maw!!!!

You were me and my Wife’s favorite on Barbecue Showdown. 😊💯🔥💥

Supermarket bought hocks doesn't hold a candle to home smoked hocks. Nice job.

Great video to cook the Costco one. But please learn the pronunciation of Bulgogi.

Shelf life?

Love your voice. Just sounds like it's coming from a lovely personality. 😇💖✨ Love that you actually showed using a pressure cooker...! Many don't, and they seem like they would be so much more tender this way. They look awesome 🥰💖 Just wish you would've showed making the gravy 😞💖 Thank you so much for sharing your methods of making these 💖✨

Can you add surejell?

Good recipe! I make mine exactly like you do except after I coat them, I let the rest on a rack for 20 minutes before I fry. The coating will stick better and fry up more crispy..😊

What can we substitute for the pineapple juice highly allergic to

👍👍that's is cooking like good food 😋

Fabulous

Why do you put jars in water bath??

Looks good. We have this in England....fewer spices and we call it "Brawn" but the same thing really.

Iwatched the barbeque show on Netflix last week. I just stumbled today onto your UA-cam channel. Good to see you have a channel. I'm gonna try this recipe out this coming Sunday for my granddaughter😊

Thank you for sharing 😊