Sausage Gravy Poutine - Newfoundland Style - Bonita's Kitchen
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- Опубліковано 14 жов 2017
- Welcome to Bonita's Kitchen! Today we will be making Sausage Gravy Poutine - Newfoundland Style. See recipe below!
Our website link: www.bonitaskitchen.com
Our cookbooks link: www.bonitaskitchen.com/cookbook
#homemaderecipe #poutine #dinner
Ingredients:
Sausage Gravy:
6 to 8 Breakfast Sausage or sausage of choice
1 Medium Onion chopped
1 to 2 pinches of Gravy Browning or Worcestershire sauce
2 to 3 Cups Beef Broth
1 Tbsp Butter
1 Tsp Oil of choice
1 Tbsp Flour
Pinch of black pepper
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Homemade Dressing with savoury:
2 Cups Grated Stale Bread Crumbs
2 Tbsp Butter
Pinch Sea Salt
Pinch Black Pepper
¼ Cup Chopped Onion or Onion Powder
1 Tsp dried Savoury or Summer Savoury
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Homemade Fry's:
2 to 3 Medium Yukon Potatoes or 1 bag of store bought fry's
Deep fryer with canola oil
Pinch Sea Salt
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Method:
Method for Sausage and Gravy:
1. In a large frying pan on a medium heat add your butter and slice sausage, start frying until sausage begins to brown.
2. Remove all oil from your frying pan then add chopped onions and oil, continue frying and stirring until onions are starting to turn a light brown.
3. After add your flour mix in with onions and sausage, then add pinch of black pepper and beef broth.
4. Continue mixing until all ingredients are combined and the broth starts to thicken.
5. Turn pan on low or simmer.
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Method for Dressing ( Stuffing )
1. In a medium bowl mix all ingredients together leaving 1 tbsp butter for after, you will need a cookie sheet lined with parchment paper add dressing ( stuffing) bake in a 350° oven for 20 minutes, or until bread starts to toast.
2. When toasted remove from heat add all dressing ( stuffing) in a bowl add 1 tbsp butter, cover with foil wrap until ready to use it.
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Method for Deep Fried Fry's:
1. You will need a medium bowl with cold water, clean and peal Yukon potatoes, or leave peal on. Then cut into fry shape pieces add to water let soak for one hour, then rinse and dry in same paper towel.
2. In a safe deep fryer with cover, start the heat at 350°F add canola oil up to half full.
3. When deep fryer is ready, add fry's let cook for about five minutes.
4. Remove from oil let it drain for a couple of minutes then turn your fryer up to 400°F when fryer are ready add fry's back into oil until golden brown.
5. Remove from fryer place on some paper towels to remove any extra oil, add a pinch of sea salt this is the only time the salt will stay on the fry's.
6. If you don't like deep fried fry's you can use store bought and bake in a 350ºF for 30 minutes or until golden brown.
Method to make Poutine:
1. The fun part, layer on a dinner plate fry's, then a layer of dressing
( stuffing) or cheese curds, then a layer of sausage gravy.
Enjoy from Bonita's Kitchen 😊
I apologize in advance if anything in this video is not clear or miss read, please follow my recipe when making this dish.
Thank you for watching Bonita's Kitchen, and don't forget to subscribe for more Traditional Newfoundland Recipes and Cooking! - Навчання та стиль
I just found wonderful Atlantic Bonita and love her so much. She’s a pro at cooking, ingredients, technique and her explanations. I’ve learned new cooking tips in the few videos of hers I’ve I watched
Oh my Becky I just seen your message after one year. I'm so sorry, thank you for your lovely comment and for enjoying our channel. :) Stay safe and message anytime or drop me a email at bonitakitchen@gmail.com :) Bonita
Gravy , one of the basic food groups !Poutine is a gift to the world !
Right! So tasty and thank you for stopping by and I'm glad you enjoyed our recipe. :) Bonita
Wow this looks gooood. I want to move to Newfoundland..right next door to her. I like this channel; it's good food without the prancing of a spoiled star chef doing things that we'll never attempt. ingredients we can actually get.excellent work, I like the foods you're making keep it up.
Hi and thank you so much for enjoying our recipe and video for sausage and gravy poutine, so tasty and easy to make. Sorry I just seen your message but message any time. :) Enjoy Bonita
Looks great, first time I had Poutine was in Canada, Yum. Love the picture of the houses behind you. My Dad was born in a house like that in St. Johns.
Thank you so much, I'm glad you enjoyed our place and video. St. John's got so many beautiful houses, I'm sure your dads place looked amazing, our poutines here in NL always have dressing made with savoury in them and lots of gravy. Enjoy Bonita
Makes me crazy someone so cute and makes great food too.
Thank you Charles for your lovely message and I'm so glad you enjoyed our recipe and video. :) Bonita
That’s my stuffing recipe. I’m not from Newfoundland, but I learned this recipe from a beautiful woman who was. Newfoundland savoury is out of this world delicious.
Oh my that is so lovely and we are so glad you enjoy our NL savoury. Thank you for leaving a message and for stopping by. :) Bonita
looks delicious and thank you for your kind words about last comment 😀 your a savoury savior 😀 🙂☺️😉thanks for the help your friend Doug
You are very welcome Doug! Enjoy our tasty sausage gravy poutine to the fullest. Its so easy to make and very tasty. :) Thank you stopping by.....Bonita
Yes Please!!! I haven't had it with dressing but am willing to try!!! Bet Raymond loved testing this one!!!
Thanks Bonita...Peace!!!
Bill
Hi Bill: Thank you for watching our video for sausage and gravy poutine, so tasty and yes Raymond loves this one. :) I'm so glad you enjoyed this one. :) Bonita
Great video, Bonita....another one of your recipes for me to try. My husband will love this! Thanks for sharing!
Hi Anita: You are very welcome, I'm glad you enjoy it. Thank you for your message and have a wonderful day. :) Bonita
Boy, that looks tasty! I'm enjoying your traditional food recipes and directions. Thank you!
They look delicious Bonita! Thanks for sharing! YUMMM
GoranMak thank you for your message and this is a lovely meal. Enjoy Bonita
Oh that looks so good! I can hardly wait to make it. Thank you for another great meal idea.
You are very welcome and thank you for stopping by and leaving a message, this is indeed very tasty and easy to make. :) Enjoy Bonita
I have never had this dish looks delicious 😋
Oh my word another luscious recipe I will be making ty
You are very welcome. :) Bonita
Yum. And, thanks for tasting.
d x You are very welcome, have a lovely Easter weekend. Bonita
i lived Newfoundland for a years. in the 80s. sure had some fine feeds There! and learn to cook some Bonita's I Learn From You Also Thank You :)
That is so wonderful Roger, you are very welcome and thank you so much for stopping by and leaving a message. Visit anytime and enjoy our channel to the fullest. :) Stay safe :) Bonita
@@bonitaskitchen Thank You ! :)
What a great way to have Poutine! I have only had it with cheese and gravy but love the sausage gravy and the dressing!
You are very welcome and I'm glad to help, this is a lovely way to have a poutine. We call it Newfoundland Style poutine because of the atlantic sausage and savoury dressing ( stuffing ) enjoy and thank you for your message. :) Bonita
This is wonderful. Thank you for sharing. Have watched a dozen or more of your recipes today alone. They are all amazing ❤️🌹
I see you are on a BK marathon and we thank you for that, we have over 300 videos and recipes available to enjoy. :) Bonita
Sorry I am late to the party, but thanks for This Bonita. A very good regional fundamental recipe of great food! Thanks for this again. I will have to give this a try.
This makes me so homesick.
I'm originally from southern Ontario so we're cheese curd people but the dressing looks great.
The definition is- Out of the bird, its dressing. In the bird, its stuffing! That's it. :)
For the gravy browning, there is a product called Kitchen Bouquet which is fantastic. Any store in the U.S. has it or equivalent or get it from Amazon.
Now, to get my butcher to make me some beef sausage. :D. I'm relegated to the southern U.S. right now, its all pork down here.. Unfortunately.
Wonderful stuff, thanks!
I love everything about the way Bonita speaks. Her accent inflection everything. It's part Irish part Scandinavia The food looks good too
Oh my you are so sweet, thank you for your lovely message and for stopping by. We are glad you are enjoying our channel and recipe. :) Have a lovely day :) Bonita
I think my husband would really enjoy this dish. Have a great day .
Hi Barbara: Thank you for your message and for visiting our channel, this is a lovely recipe and we love having this on a weekend, so good. Enjoy Bonita
Another great video!! Thanks!
Natasha Langdon you are very welcome and thank you for your lovely message. Enjoy Bonita
Sausage chips n gravy ( UK staple ) with cheese, oh yes!
Sausage, chips, gravy and a barm cake for me 😋
Meat and potatoes how can you go wrong don't forget the gravy . great job mrs b !
Right! You are very welcome, thank you for stopping by...:) Enjoy Bonita
Hi Bonita! I really enjoy your cooking videos! So I subscribed. You have given me several good recipes for my dinners. I love cooking with my cast iron pans that are now on the third generation. I'm in Ohio USA. Thank you!
Great knife skills. The dish looks delicious.
Bonita I was salivating. Looks soooo good. I will be picking up sausage soon!!
That is so wonderful Bonnie, it is so tasty and this Sunday we are posting a NEW Breakfast Poutine recipe and video so don't forget to subscribe to our channel to get a notice its posted. Enjoy and stay safe....:) Bonita
I will be definitely cooking this for the men In my family! Thank you!
Thank you so much for your message and for visiting my channel, also i'm glad you are going to make this recipe for your family. Enjoy Bonita
Yum
Looks delicious!
Michele Pohl : Thank you I'm glad you enjoyed this video, it's a quick and easy meal and very comforting. Bonita
This recipe looks delish!!! I have to try this dish!!!
Thank you I'm glad you enjoyed our video and please follow up after you make it. :) Enjoy Bonita
Great video! We always add a tbsp of orange juice to our dressing to keep it moist and cook in the microwave.
Hi Rebeca: Thank you for your message and I'm glad you enjoy my video and thank you for your recipe idea. So many delicious ways to make dressing (stuffing) :) Bonita
looks delicious
Thank you! It's pretty tasty and easy to make. I'm so glad you stopped by and enjoyed our recipe. Bonita
great meal Bonita looks very tasty
Thank You for your message, this meal is so delicious. I'm glad you enjoyed the video. Bonita
I just subscribed. Bonita has some great recipes and a lovely way about her.
Thank you and welcome, enjoy our recipe to the fullest. :) Bonita
I haven't heard it called a damper in a loooooong time! The food you makes always look so good, but i also enjoy just listening to you talk. Makes me feel like i'm back home for a bit. Can you make cinnamon buns/rolls sometime? Thanks!!!!
Hi Tara: Thank you so much for your lovely message and for watching my videos, I have my recipe and video here for Cinnamon Sticky Rolls. ua-cam.com/video/Ht0FusTVZMs/v-deo.html enjoy. Bonita :)
Looks great ❤ I'm from Hampden, White Bay
and I will try this.
Nice! I'm so glad you enjoyed our sausage gravy poutine. Stay safe and thank you for leaving a message and stopping by. Bonita
Bonita once again another recipe my Mother made and I make for my daughters now :) Bless you dear, luv your videos so much ! You made me laugh so hard when you said "don't worry how am cutting the potatoes .....lol My Mother did it the same way, must be something in that salt sea air .....lol
I take back my comments...I will make this. Good video and good food.
Growing up I spent my summers in Newfoundland (St John's and Heart's Content). My cousin and I would go to a restaurant in St John's and have fries with the works. It would consist of fries, stuffing and gravy. I was really young and I though I was so big gwith her and ordering. Great times, I would not have changed it in a minute. I'm from the USA.
Hi and thank you so much for your lovely memory message, I so love when people share with us stories from their childhood. We live just 1 hour away from both of those places, I'm so glad you have fond memories of visiting our great province. This sausage gravy poutine is a simple meal and so tasty for anyone who loved savoury stuffing. Thank you once again for stopping by and have a wonderful day and week. Stay safe... message anytime. :) Bonita
When I visited Nova Scotia several years ago, Poutine was very popular. Local kids would eat at a nearby restaurant in Sydney. That's all they ordered. Also had poutine flavored potato chips, which I thought odd, but then it's a regional thing.
GREAT
Yummy
HI Morina: Thank you for your message. :) Enjoy Bonita
MUST Have Savory for your Dressing !!
Thank-you for your many kindnesses
You are very welcome and thank you for stopping by and enjoying our recipe. :) Bonita
Tell me the history and name of your cast iron pan please and thanks for your videos !
Do you remember back in the day. Potatoes with the peel left on. My grandpa called them potatoes with their jackets on. Just thought of that memory. Thank you
I do and most elders loved that when they boiled there potatoes to have with salted fish, called potatoes with there jackets on. They are lovely too, plus deep frying them that way is nice, but Raymond don't like them that way. :) Bonita
Stuffing or dressing. Fixings or trimmings. Giblets yes
Bonita - please teach me your tricks about keeping your cast iron so beautiful!! I try the oil/upside down baking option but it doesn’t do that
Great looks and tastes ax great. One time try a pork patty sausage. Fry and crumble your sausage. Tastes great too
The little frog bowls were cute!
haha thank you my sister in law gave them to me for one of my birthdays. They are so cute for sure, thank you for stopping by. :) Bonita
Mouth watering Bonita ,! I miss savory I can't get it where I am in Kuwait and I can't find a substitute that is even remotely close to it . Keep up the good work I love your channel ....:)
Hi Tina: I'm so sorry you can access the savoury there, do you have family in NL that can mail you a couple of packs. Sometimes all you need is that little taste to make you feel closer to home. Thank you so much for your message, Bonita
Yes Bonita I have oudles of family in st.johns and NL. Maybe you're wondering by I'm even in Kuwait right , well I'm an English teacher here and have been for close to ten years now. I was home I. 2015 for a few months and for the Christmas holiday . Problem is sending spices or even taking them back with me could create a huge problem , especially if it's green .id rather not have them or myself take the chance , I'd prefer not to be delayed or reprimanded for something that I'm not guilty of , so better safe than Han sorry . You know it may be a simple meal but do you remember corn d beef hash , and left over veggies with cabbage and turkey , I stepping out of my English grammar now but that to me was a scoff .. Regards :)
Thank you for your reply and i do agree it may be better not to mail or transport packages of green savoury. I'm so glad you can at less get to enjoy the video recipes part and please god on your next visit home you can make a few of them. Teaching for Ten years in Kuwait you must love what you do because thats along ways away from St. Johns. But I'm sure they appreciate your hard work there and dedication, teacher is not easy work by far. I lived away for 30 years in the NWT and only visited NL every second or third year, travelling with a family can get very expensive. My husband and I retired in 2014 and have been busy with Bonita's Kitchen ever sense, our love for our culture and traditions is the driving force of our company. I totally understand the homesick feelings you can have when working away, so I thank you from the bottom of my heart. Enjoy your day. Bonita :)
omg mmmmmm
I really like your way of making bread crumbs - from your homemade bread, I noticed. I thought it was neat the way you made those loaves in three sections too. I love the way you say your "h"s - half is "aff" - is it a French accent you have? Be fun to hear you speak French once in a while - then translate for us non-bilinguals. Your new 4,120th subscriber.
Vi Spencer Thank you for your lovely message and for visiting and subscribing to my channel, I'm glad you are enjoying my recipes and methods. I'm was born and raised in Newfoundland Canada and lived thirty years in Yellowknife NWT Canada so I guess I have a mix of accents, but I don't speak French. My channel and recipes are Traditional and Non Traditional Newfoundland foods. Thank you once again and have a lovely day. Bonita 🤗
Vi Spencer Touch of Irish she has, as most Newfoundlanders! 👍
New observer from America. Never done a poutine, but I'm in the pro-curd camp, I think. But I love the variation of using bread dressing (which in this case looks like it's reduced to a finer crumb than in an American Thanksgiving stuffing, which tends to be cubed).
But I'm curious about the sausage. Is it a kind of breakfast sausage like you see in the U.s.?
That is wonderful and yes this stuffing is from stale bread a grated very small, you can do this in your blender as well. The sausage I'm using was a breakfast type sausage beef and pork and this way its less oil. But you can use your favourite sausage. Thank you for stopping by and welcome to our channel, enjoy all of our recipes and videos. :) Bonita
Aaarg ! Just use brown gravy ! Did this for years ! Did not know it was a real dish until recently!
Thought I was odd ! Poutine !! Who knew ?
Homemade is better...
Love using cast iron pans. Your videos are so tempting.I got to get up to Newfoundland to do some fishing. Thanks Bonita. I'll try this with either vegetable or turkey sausage.
Looks interesting. I've only seen poutine served diner style in the states. The fries are half-drowned in a smooth brown gravy and the cheese (for places that add that too) is melted as smoothly as what you'd see on a chili cheese dog or with nachos.
I love those poutines as well but this one is the way the east coast makes them, we are all about the savoury dressing. Of course you can as well top it with chucks of cheese and lots of gravy. Thank you for your message and for stopping by. :) Bonita
I love Red potato, unpealed, for scalloped potatoes. Others go mushey
Yes that would be so lovely. Thank you for stopping by and enjoy to the fullest. :) Bonita
🙏🏻🙏🏻❤️
That looks really delicious, Bonita. I've never seen it served with a dressing. Savoury is also very good with pork; is NL poutine ever prepared with pork sausages/gravy (perhaps with a little ground up meat baked in the dressing) ?
Hi Baily, I always say if you like to cook it that way it will be lovely, this is just the way I would make this meal but you can change it to meet your dietary needs or taste. Savoury is lovely on so many different dishes and brings out a lovely taste. Enjoy and thank you for stopping by :) Enjoy Bonita
Thanks bonita. Do u like to use the cheese curds as in the regulsrpotine that they serve in restaurants?? Mmmm
Loretta Burt thank you for your message, I like the Poutine with or without the cheese. But I may use any type of cheese because it do melt over with the hot gravy. Bonita
Bonita, could ground sausage be used in this recipe? It looks delicious and so well done. Thank you
Hi Copper: Thank you so much for your message and for visiting our channel, yes for sure if you like to use ground beef that will work great. Follow the method and change it with your lean ground beef and enjoy. Have a lovely day. Bonita
@@bonitaskitchen Bonita, what is the spice Savoury? I've not seen it here in the Midwest U.S........ is it similar to "all spice"? Does McCormick carry Savoury? Love your channel and videos. Hello from Chicago
@@michaelhargis7036 Savoury is a herb not a spice, its more similar to sage, summer savoury and rosemary, it flavours the meal with a delicious taste. I hope this helps and enjoy. :) Bonita
Where did U get that large cast iron pan? I have been looking for that style, without the square handle in the front of pan.🤔
Hi Julia: Thanks for your message and for visiting my channel, this cast iron pan was my dads and its about 50 years old. But i've seen then at Canadian Tire before if that helps. Have a lovely weekend. Bonita
We call stuffing "dressing " in the Southern US also.
Does the dry dressing in this recipe soften up from the gravy poured over it? It looks delicious. Thank you!
That lovely I didn't know that I always thought most called it stuffing, the dressing do soften up after the gravy it over it, for sure. Very tasty and so easy to make. Enjoy Bonita
Hello good cooking looks yummo thank you, Bonita can you tell me what savoury is..being in Australia would not have a clue what it is. Thanks jenefer
Thank you so much for watching our video and leaving a message, savoury is a herb the same as sage, thyme or rosemary equal in aroma and kicks up the meal to another level. I hope you get to make it some time and please let us know what you think. Enjoy from Newfoundland, Canada :) Bonita
This spice.. Savoury, I've not seen it here in the U.S. (Midwest) where I live. Is there an alternative spice I could use? Does McCormick have Savoury?
My guess would be Sage, or poultry seasoning?
Try Amazon and ebay as well, use 'summer savoury' as the search term as it's less bitter than winter savoury. Or grow it yourself if thats possible where you are.
You can get it in most grocery stores. I've personally purchased it in Indiana, Iowa, Wisconsin, Minnesota, and Missouri. Usually though that's going to get you grocery store trash like McCormick, or Tones, or Spice Island; ok in a pinch. You're better off to either go to someplace like Whole Foods or to order from a legit spice house like Penzey's. www.penzeys.com/online-catalog/savory-leaves/c-24/p-810/pd-s. Savory is also very easy to grow in basically any windowsill.
what season goes into atlantic beef sausage, since i cant get it in us...
Hi Teddy: They have different types of sausages, but my recommendation is you buy your favourite sausages or what is available and it will work well with this meal. So tasty and easy to make, take care and enjoy. :) Bonita
I leave the peel. Nuke a bit. Finish on the grill. Propane with a wood chip box. Halfway I use my fries cutter so easy.
Would it work using small meat balls
Glen ford Oh yes it would work lovely. Enjoy and thank you for your message. :) Bonita
How I cook rice. 1 cup rice. Wash. Put in micro wave . with two cups water. Cook on high for 15min.
Hi George: Thank you so much for sharing your recipe with us, it diffently is less work thats for sure. Bonita
:)
Gimee starch and extra gluten. It sticks to my ribs. Until I go hunt and bring the meat. Then I go pick the garden. Already picked the wild waiting for the game to bleed out. Hang in the garage. Make the beans. Let’s eat.
Where are the cheese curds?? It isn’t poutine if there are no cheese curds that is just a fact, and it has to be curds not grated cheese.
The fries with sausage and gravy looks good and I love your site.
haha so true, here in Newfoundland and Labrador we are all about our poutine topped with homemade dressing ( stuffing ) and topped with fried sausage and dripping in gravy. I know it is not the healthy's food but its some good....Thank you Eddy for stopping by and leaving a lovely message. :) Bonita
Spent 5 years in Gander loved the people, the outdoors was spectacular, and loved the food!
I think Americans or Canadians use canned soup, garlic powder, onion powder, and other convenience stuff and call it home made from scratch! We don’t in the uk we use fresh herbs real garlic and onions and no tinned soup in our food. We use proper stock, bones or meat roasting juices. So different.
Yes for sure, I love using fresh ingredients in my cooking but sometimes I guess for convenience we will use store bought ingredients. I make my own stock and keep some frozen and some in the fridge. Thank you for your lovely message and have a happy new year. :) Bonita
Bonita's Kitchen and you too I have just found your site and am so enjoying your recipes. I too like well seasoned food it’s very bland otherwise. Thank you for taking the time to answer. All best wishes xx
Wow... This looks great, but that is quite the difference in what Americans call gravy.
I don't understand your term "Dressing" IN USA we add herbs and spices, onions and celery and broth to it.
Fries need to be twice cooked. They are not French fries. Belgium makes them correct. Condiments are best.
i'm marrying this broad i m in lust with her food
Haha that is so wonderful, thank you for stopping by and enjoying our channel. :) Stay safe Bonita
Well thats just sausage and gravy over fry and bread crumbs, what the hell, i though this Poutine was something special!
Hi Dwayne, Thank you for leaving a message and for stopping by, the bread crumbs that you see in a stuffing with a tasty savoury dressing that is a bring deal here in Newfoundland and Labrador, the sausage and gravy with homemade fries is the icing on the cake. So unless you taste it you just don't know. I hope you try. :) Enjoy Bonita
Brian! slither back under your rock..
Do tell more about savory…it’s not available in America.
I sent you a couple of links on the Jiggs Dinner message, I did buy it before at the WinDixie in Florida call summer savoury. But the two links I shared hopefully there is still some available. Its a tasty aroma spice and we use it for a lot of our meals. Stuffings, fish cakes, stews, as such. Thank you for stopping by. :) Bonita
@@bonitaskitchen thank you so very much for this information! I will check out Winn Dixie indeed. I love Jigs dinner , and had it many times ♥️so grateful you’re sharing the secrets !
I can’t eat 🥩 nor eggs anymore
Crap from a box with raisins apple and celery is to easy. Some sage and broth. Pass the gravy.
Ugh moldy.
You French pomies cook muck just like American food .In Australia we are more like English gourmet food .No Deep fried more chillies deep fry . Corned beef deep fry yuck not fit for a cook book try Australian country cooking and don't deep fry it .
Peter Mahoney hahaha. I lived in Australia for 23 years. Fried fish and chips on every corner, fried sausages, fried lamb chops, fried rissoles...not sure where in Australia you are.
"Two" tablespoons of butter? More like 4 or 5 but ok... I guess. Grated does not equal diced, or chopped in your parlance. "I'm going to dry them with A paper towel", more like 4 paper towels right? Wouldn't using a cotton towel be less wasteful or isn't that a concern? It looks delicious but realistically how many calories do think in one of those servings that you showed... 800, 1200, maybe 1400 calories? It's not healthy to eat like that. It's easy to throw high-fat energy-dense ingredients together with 2 tablespoons of butter and make things taste good. And eating this way is a personal choice with the trade-off of becoming morbidly obese and swallowing needing a handful of pharmaceuticals every day so you can look forward to tomorrow's gluttony. The instructions are clear, easy to follow and laid out very well. Where the nutritional data? If you advocate people eat like this you should take the responsibility of informing them how bad it can be for the human body, the little details like calories, fats salt content... even if it's not hard to see those effects. You get my thumbs-up on the effort and presentation (minus the most important data) and a strong thumbs-down on suggesting proper eating habits.
Brian ,come on , you could be a little more critical boy. lighten up ,if you don't think its healthy enough for you you don't have to make it or eat it .
Brian, if you don't like this sort of content wny don't you take your wearisome trolling butt off to somewhere you do like? Maybe the nearest organised group of misanthropists to you?
@@TonyWayt1 Fuck yourself "No Content". I say what I think when I want. People are foolish about consuming food and are being pressured everywhere from All media to road signs offering twice the amount of food for only 1.5 times the money. Foods that are not only horrible on the human body but also addictive. Now there are morbidly obese fools on youtube pushing their poor lifestyle and life choices onto the weak-minded for their own profit. Shame on them and people like you that don't care about anything but money and yourself apparently. So once again I say Go Fuck Yourself Ms. Anonmous.
Oh no! Heaven forbid someone eat something less that perfectly healthy once in a while!
@@brianbassett4379 Well Brian, seems you have outed yourself as one of those tolerant leftist vegan types by insulting me. Be sure I wish you all the love and pray you can overcome your issues! xxx
1st video was home cooking and now not. Don't know what to do. Watch the lady in a chefs jacket overwork a recipe I would like to see or go find a real Newfie cook. I'll watch....maybe she's real on the inside.
Thank you Jerry for stopping by and watching our real homemade recipe and it is so tasty and easy to make, welcome to our channel and thank you for your message. Enjoy bonita