Відео

Thank you so much!!

Um can i eat it by itself i dont want to make anything with it bc i dont know how to cook last time i cooked with my mom i almost burnt water we where boiling

I always thought they were the same, but i know now thank you for sharing 😊

Thank you my kids love strawberries

Thank you hun, I learned a good tip today🤩

Very helpful

I don't need to see (although the difference is quite visible), all I need is gently caress them. If it's cilantro, my hand will smell like bug and will turn my stomach upside down.

Thank you Jill

💫💫🌿❤🌺❤🌿💫💫💫

Ich vermisse solche schönen Tage. Du auch? ❤

Thank you, Jill; this was very useful.

Thank You for sharing your tips

finally a video suitable for professional cooking, thank you very much

Can u recommend dressing or salad recipe 3:47 ?

Is the stalk of the basil useless in pesto and such?

Did you soaked the peas?

🌼🌼🌻🌺🌺🌼🌼🌹🌹🌼🌷🌼🌹🌼🌻🌼🌼

Wurde der Schulzug vorgezogen. Konnte wegen Arbeit nicht hin

This is how you make cauliflower steaks.

Black are the most nutritious. Become a complete protein when sprouted , as well. Picking up the 2 missing amino acids in the process. Aside from the fact they are the most delicious food on earth.

That’s exactly how I have always done it.

Thank you for posting new content! Thanks to your videos, I have been cutting bell peppers like a pro for years. You have a fan in Seattle 😄

GREAT IDEA ....VERY ORIGINAL !!!! LOVE IT

thanks lol, ive been working in kitchens and sometimes not knowing which one i grabbed lol the "C" will help me. cheers

Nice and easy - thanks! :)

Man, my hearing is really getting bad.

Woo 👍👍👍👍👍❤️🎉

Woow nice 👌👌

Some tips for anybody: No matter the washing method just get water inside the shafts of the green onion, when they grow dirt gets inside there. When washing green onions trim the tops if they're not looking good or closed up when they grew. Then get running water to go down inside the shaft of the leaves a few times, open up any clumped leaves that could hide dirt, then slice. I only discard any leaves that are soft and wilted. If they're very dirty, or you want to give them a second pass, wash in a colander after slicing. Make sure to shift them around and really get that water on all of the slices. Fine mesh strainers work best for this if you cut them small. You can slice them dirty and then wash in the colander as well which is actually easiest if they're not overly dirty. Just remember your cutting board and knife will be dirty so don't put the washed slices back on. (Live somewhere with limited water? I bet this method saves the most water, run the colander through a bowl of water and scrub the slices with your fingers, then rinse) Rolling the onions in a paper towel like she showed works really well for storing un-sliced onions in the fridge. You can also slice them all at once, wash, let dry for a while on towel and then put a paper towel in a baggy or container and put all the slices in there. It won't keep for as long, but it can definitely last a couple days at least if you want to use small amounts and not cut them every time. Another method is storing the onions upright in a jar of water in the fridge with roots intact(which also works for stuff like celery stalks). You can save root and couple inches of white stem to re-grow in water(look up for best methods), especially if you have excess white part to use. Only ever cook with the leaves? Save the white part and place whole in a soup to boil (like instant ramen) and discard before serving. It flavors the broth with a very light, non-bitter onion flavor and aromatic. A note on slime: it's completely normal for gel to be inside the plant. The plant does this on its own sometimes(think okra) and isn't a sign of spoilage. The slime in between the skin is also normal and all of it is technically edible but makes a better appearance if you remove it. If it's slimy to the touch without removing any skin, then it might be spoiled and you should smell and check appearance of leaves.

I don't believe carrot dogs cause cancer either! But regardless unfortunately I was diagnosed last march :( when I make my relish I omit the blue food colouring(harsh chemicals) and I make my sport peppers from real sports, high jump/long jump works best(any track and field will work) and sub the raw onions for caramelised, maple syrup will work in a pinch. Celery salt is a non negotiable, but I find the bun can be subbed for two porterhouse steaks! ( Wacth your teeth) and instead of carrots I often use parsnips I enjoy the earthy sweetness so do all the family they go down a storm we are lucky if we have left overs usually just parsnips, relish peppers, maple syrup and celery salt but we use those in other dishes, I rate this dish ⁴/⅘

Mmmm looks soo good and tasty

'We eat with our eyes' We must be different species o.O

Thank you! Really helpful.

The difference is in how they are processed, I think. I can't remember the exact difference tho, you'll have to Google. ☺️☺️ I prefer yellow grits over white grits and they taste different than polenta. Polenta has a stronger corn meal kinda taste. Thanks for the recipe💕

I needed permission to pull off the outside layer of onion. I have always done it that way but I have been chastised for doing it that way. I really don’t think there is a wrong way.

つまらない😪

I always thought that only Chinese people eat green onions😅😅

Great job Karen you go girl

Thanks Jill. I thought the technique for cutting steaks would yield more steaks though! Those steaks look very thick!

I Totally off subject But i LOVE your top! Where did you get it if you don’t mind?

Beautiful Jill! (This is Alissa BTW ❤️)

Thank you so much ma’am 👊

Thank you so much

Thanks. Shared with son who is learning to cook.

Thanks Jill. Can't wait to try this.

Cool