Brits Try [SALISBURY STEAK] for the first time! (BEST COMFORT FOOD)
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- Опубліковано 26 вер 2024
- Join us on another scrumptious adventure on Mr. H and Friends, where today, the H family dives into the savory world of Salisbury Steak! For the first time ever, Mrs. H, with her culinary prowess, is taking on this classic dish that is a staple in American comfort food. Whether you're a seasoned cook or a curious foodie, this episode is packed with cooking tips, family fun, and of course, a delicious taste test.
Mrs. H will guide us through the process of crafting the perfect Salisbury steak using ground beef. She’ll demonstrate how to blend the meat with just the right seasonings to achieve that rich, flavorful patty that's the heart of the dish. But the journey doesn’t stop there! Accompanying the steak, Mrs. H prepares creamy mashed potatoes, sautéed mushrooms, and roasted broccoli, each component adding layers of texture and taste to this hearty meal.
As the kitchen fills with the enticing aromas of cooked beef and roasted veg, Elana H adds a touch of sweetness with her giggles and enthusiasm, helping where she can and learning along the way. Mr. H makes his grand entrance just in time for the all-important taste test, bringing his appetite and a dash of humor to the table.
This episode is not just about cooking; it’s about creating memories in the kitchen, learning new recipes, and enjoying the warmth of family. We invite you to watch as the H family shares this culinary experience, offers tips on how to make your Salisbury steak a hit, and shares the joy of a meal made together.
Don’t forget to like, share, and subscribe to Mr. H and Friends for more delightful cooking adventures and family fun. Your comments and suggestions are always welcome, so let us know what you think about today’s dish or what you’d like to see in future episodes. Pull up a chair, grab your fork, and get ready for a flavor-packed episode that’ll leave you craving more!
We try our very best to give you the best H experience, we are not cooks, we just love food and the US. if that sounds good then please Subscribe (It's absolutely free) and you will be massively supporting us in what we love and do
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This episode is not just about cooking; it’s about creating memories in the kitchen, learning new recipes, and enjoying the warmth of family. We invite you to watch as the H family shares this culinary experience, offers tips on how to make your Salisbury steak a hit, and shares the joy of a meal made together.
Don’t forget to like, share, and subscribe to Mr. H and Friends for more delightful cooking adventures and family fun. Your comments and suggestions are always welcome, so let us know what you think about today’s dish or what you’d like to see in future episodes. Pull up a chair, grab your fork, and get ready for a flavor-packed episode that’ll leave you craving more!
We try our very best to give you the best H experience, we are not cooks, we just love food and the US. if that sounds good then please Subscribe (It's absolutely free) and you will be massively supporting us in what we love and do
Thank you !
Mr H and Family XX
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Mom made this for us frequently but just called it hamburgers and gravy.
Great job to Mrs H!
Happy Mother's Day everyone! 💐
Little Miss H is a tough critic but I thought that plate looked absolutely delicious. Heck I'll give it an 8 just from how it looked.
Two things to try,buy a nice big head of fresh broccoli,slice off the hard base bit,peel the tough skin(it can go in soup stock) on the thick trunk,cut into spears and steam,serve with lemon butter.Also look up old fashioned Swedish Meatballs.I like them over spaetzle,but that is a complicated thing and messy to make so you can use nice wide egg noodles to catch the sauce.Cook,drain and butter the noodles so they have some flavor themselves,spaetzles are already cooked in parsley and butter.
Mr. & Mrs!!.... Please check out me suggestions that I made for future Salisbury Steak,...especially for grilling the patties for a while before adding the Gravy (with the Browned Onions)
Actually the biggest difference between what you make and what I'm used to is the shape.
There are many recipes for this but every Salisbury Steak I've ever had has been much thinner and wider. The same amount of meat but more of an ovel shape. Maybe half as thick and twice as large as yours.
Also, being thinner is absorbes more flavor from the gravy during the final ten minutes of cooking.
Yes thinner and mechanically formed, more of a synthetic taste, sodium bomb, heated in microwave, food of the gods.
@@JamesDumas-b1xare you okay? You realize humans can make thinner patties, yeah?
Oval
@@jeffhampton2767 yeah that's sus
"Make it 3/4 of an inch thick." Proceeds to make them over an inch thick. lol
Add a Teaspoon or Tablespoon of Flour to the pan and slightly brown prior to adding the liquid for the gravy. Sauté the mushrooms as well before. Julienne onion sauté as well.
Jolly Good Job Mrs H on your Salisbury Steak. My Mother would probably advise you in the future to make your Meat Patties a bit thinner and correspondingly a bit wider..that way they cook a bit faster inside. As for your gravy MOST ANY Beef Gravy will do, and my Mother would have browned a handful of onions that she would have added to the gravy at the point where everything was about halfway done. (here's a secret.....you can cook the Meat Patties out on the grill until mostly done THEN place them in the Gravy for a "Grilled Salisbury Steak" twist. That bit of smokey flavor in the patties will put your Salisbury Steak Head and Shoulders above the rest!! Cheers!
Exactly awesome tip
Char on the meat would be great!
On point 🎉. Gravy looks way too thin.
totally agree. it was more like meatballs than salisbury steak from my younger years... wider/thinner... and cooked in gravy with browned onions and some peppers... gravy being meat juice, beefstock, seasonings, and some cornstarch to thicken
Yes. I agree with your mom..should be thinner..
Now that is a proper good meal...I love salisbury steak but I add onions to mine!
So do I.
Not a bad first attempt, it looked like the flavors were all there. But the Salisbury steaks that I grew up eating were much flatter/shorter and longer. So basically 1/2 or even 1/3 the thickness of your steaks. A flatter steak will give it a better texture.
Get a Betty Crocker cook book !
A THREE? High praise indeed! There is a really good chance that Elana is going to grow up to be a food critic and her reviews will shut restaurants down. If she gives a place a three, that will be the equivalent of three Michelin stars.
Make it once a week thinner patties mushrooms onions I dont use ketchup thicken gravy abit add garlic
Yes thinner patties!!!
Salisbury Steak is a comfort food staple here from old school cafeterias and lunchrooms. Yours looked fantastic Mrs H. Typically we do thinner, oval patties and the sauce should be about the same thickness as brown gravy. The tangy mustard and Worcestershire add depth and brightness to the sauce. Highly recommend adding chives for flavor and garnish. As for cast iron, gently shake the pan, if the meat moves freely, is ready to flip
Huh! Somehow I figured Salisbury steak was originally a British dish! I would sure love to see you make a few of your favorite British dishes that we don't have over here! Also, Mrs. H, I see your cooking skills and confidence blossoming! 😀
Yeah having grown up in New England where it’s fairly popular I just assumed it was brought over from Salisbury England. Also didn’t help that I lived next to a town called Salisbury so I just associated it with that
It's so funny that this is today's video. I asked my mom what she wanted for her mother's day dinner. So I'm making Salisbury steak today. Lol Happy Mother's Day
So looking forward to this video! I love making Salisbury steak and mushroom gravy from scratch. Happy Mother's Day, Mrs. H! Sending my love from Texas.
Nothing like a good mushroom gravy period also peppercorn gravy and Hunter's gravy❤
Thank you
Medium heat is the sweet spot for a cast iron skillet.
Recipe makes a good Salisbury steak. 😋
Take the cast iron to a high heat and turn down to medium heat. As the temperature drops, the heat moves to the cool spots and makes the cast iron more consistent as you reach your perfect temperature.
I bet we could learn a thing or two from you folks when it comes to this dish! It has a very British kind of feel to it. I bet it would be great with Lea & Perrins, too. That roasted broccolini looked AMAZING, as well. You know you've nailed it when broccoli is the first thing the two year-old reaches for: Baby H knows what's good!
Happy mothers day Mrs H! Looked delicious adding onion would have set that gravy off sis. I agree with the idea you can grill the burger until almost done and adding it in to finish cooking in the gravy
I'm going to be at my moms celebrating Mother's Day. But I will watch the video later tonight.
Happy mothers Day to the USA mothers and Mrs. h since you are in the USA today..
Great job Mrs. H! That made me so hungry. Elana is just a Princess 🥰👏👏👏
An absolutely staple of my mother.
MERRY MOTHER'S DAY MRS. H! I often watch your videos or see a community post of yours first thing in the morning. Drives me crazy the rest of the day thinking about the delicious food. 😁❤️😀 I'm not sure there's anything better than meat and potatoes.
For me meat and potatoes is number two. Number one for me is lobster and snow crab legs and sea scallops basically Seafood❤
@@jeffhampton2767 I enjoy all those things as well however I live in Arkansas and we're not exactly known for our seafood 😁 I enjoy all those things as well however I live in Arkansas and we're not exactly known for our seafood 😁 I've been to Florida a few times on vacation. The difference is night and day.
Looks good ❤❤❤❤ Happy Mother's Day to you Mrs H and to all the mothers and mother figures all over the world 🌍🌍🌍🌍 Emily from Missouri US ❤❤❤❤
You did a wonderful job with Salisbury "steak" dinner! Because you did ask, I add diced onion to the beef mixture and to the gravy. Regardless, your way is the right way: you cook to please your family.
Best wishes from New York City!
We use a condensed cream of mushroom soup. 1 can in the meat, and 2 cans in the gravy. Also add slivered onions to the gravy. Everything else the same.
I'm so glad you are all having a wonderful time here in the US of A! I look forward to you both sharing your trip experiences with us when you settle back in. Lovely video today, good to see you! BLY all and Happy Mother's Day Ms. H! xoxo
tip when using foil that some may not know. when using it to 'steam' food. put the shiny side towards the food and steam. when placing food on top of the foil, use the wax side (dull side) up and place the food on the wax side so that it doesn't stick to the foil...
Both sides are the same. It’s just the way it’s processed in the factory
Happy mother's day, your presentation was very nice.
Good job Mrs. H! Salisbury steak is one of my favorite recipes using ground beef. You even mentioned Dr. Salisbury(James H. Salisbury). I've cooked it myself, in years past, and now prefer to purchase the frozen dinner version. Being an old widower, one makes some decisions based on degree of difficulty, versus ultimate outcome. ❤
I usually use Panko bread crumbs, garlic powder, dried minced onion, a little bit of brown gravy powder, salt, pepper, and seasoned salt for my seasoning. Combine that with an egg and make the patties. Slightly sear the patties to get some Maillard reaction going, then put the patties in with the gravy and mushrooms and onions and finish them slowly, covered. (About 15-20 minutes or so.)
Sista H is gettin it figured out😂
Not ALL of our meals are complicated.. its just how ya cook it and what ya cook it with!
Fabulous Job🎉
Fantastic video! And Elana’s sign off made my day. So cute.
Wow Mrs H, that Salisbury steak, I can smell and taste the deliciousness through the monitor! FANTASTIC!!
What a wonderful dinner! And the sign-off was the best yet!
😊 the best way to make that is in the crock pot it comes out so incredibly delicious
I recommend adding a little flour to thicken gravy, adding onion to the gravy, half thickness of your steaks, and a little dark beer in the gravy for a bit extra
Remind me of classic American diner food. What's more comforting than ground beef and mash potatoes covered in brown gravy. That was a great y'all. So good 👍😊
One of favorite dinners. Looks good
You did good!!!! 😋 So says Austin Tx!!😎🍸
My Salisbury steak recipe: Ground chuck 80/20, breadcrumbs, eggs, Montreal Steak Seasoning by McCormick, minced garlic, caramalized onions. I slice my onions thinly, carmalize them by cooking on very low, & set aside, saute mushrooms, add to grilled onions. I wipe the skillet out just a little bit then fry the burger patties until done. Then I make the gravy, using the "fond" which is the meat drippings, the grease scraping together. If you happen to have any bacon grease (the rendering) from cooked it adds a very different and richer flavor. In the South, we save our bacon grease, its liquid gold here 😂. add flour, make a roux, the roux will be "pastey", but youll want to cook out the flour taste, add beef broth, slowly stirring to allow it to thicken on its own. Hint: if your gravy gets to thin you can mix a bit of cornstarch and cold water, called a slurry, pour it into your gravy. Add your hamburger steak patties back in and simmer on low. This sauce or gravy because of the beef broth will taste like you've been in the kitchen cooking for hours.
Than you thank you for wearing gloves to smish around in the meat!!!! And, yes, happy mother's Day to you mrs. H!!!!
HAPPY MOTHERS DAY!
As you pointed out, Mrs. H., I prepare mine differently. I'm "not going there" this time though! I wanted to PRAISE you on your thick patties & ask you not to make them thinner. A thick pattie (or chop) allows you to get a great sear without drying out the meat. GREAT JOB!
Elana happily raised her eyebrows 3 or 4 times as she tried her 1st bite of Salisbury Steak. Her body language said, "Bloody love this, Mommy!"! ADORABLE!
I love Salisbury steak with mashed potatoes, but I must say I’ve never had homemade Salisbury steak only frozen TV dinners lol but Salisbury steak is still awesome
Definitely worth making homemade
Really. My mom would buy the frozen as a filler meal, but homemade most of the time because beef was cheaper.
I use a pizza pan to cover my cast iron so that I don't have to try to wrap foil around it when it's hot. I agree, I would have doubled the gravy and mushrooms. I also slice onions and fry them up and add them to the gravy. Love Salisbury steaks. Cheap, easy and can feed a family of four.
Mrs. H, your spoiling Mr.H for sure! Everything from scratch is fantabulous. The final presentation was superb! Baby H, closed out the show with a bang! Bloody Love you guys!❤❤❤
A delicious dish I enjoy. Your presentation of the meal on the plate was fantastic. Great job Mrs H!!
Love your show. After taking Salisbury steak , I would have added a nob of butter and sauté onions and mushrooms finally fresh minced garlic. Then finish the gravy like you did. Gravy over the mashed potatoes.
The key to perfect mashed potatoes is cut them uniformly. Use plenty of salt and pepper and butter. Warm your milk and use a hand masher first then an electric mixer for just 1 minute. Do not over mix. I am referring to the first thing as one of those old fashioned hand ricer. With square holes in the Bottom
I bet that smelled amazing when you lifted off the aluminium foil!
If young Miss H gets any cuter, shes going to just take over the channel!
Well Done Mrs. H. Beautiful plating.
Mmmmm, looks like home cooking. So good. I warmed up just looking at the picture. 👍
When I make this I did it with corn and in the end all of it ends up in a bowl all mixed up together and eaten with a spoon. YUMMERS!!!!!
Wowie! You got a 3/10 Mrs. H! Little H is a great script coach there at the end! Salisbury steak is right up there with chicken fried steak. Both are Fall and Winter foods to me, but I don't think I'd turn either down no matter the time of year. Our Salisbury steak tend to be thinner and oval shaped with the gravy being a tad bit thicker, not much. I'm sure it tasted delicious... after all you got a 3/10! Oh, if it was too salty, think about the other ingredients involved that already had salt added like the ketchup and Worcestershire sauce then reduce the amount of added measured salt. Great job! I know your bellies were happy!
One of my favorite scenes of Salisbury Steak in TV shows was in That 70's Show where one of the dads, Bob, has his wife move out on him and he doesn't know how to make dinner for himself so he goes to the local grocery store and loads his cart up with frozen dinner meals of Salisbury steak lol and ends up meeting a woman because it is a huge flag of his incompetence. He says when they first meet "My wife left me. I don't cook, I don't shop, I am hungry, this place scares me and I like Salisbury steak." lol.
Honestly though, I love it and it tastes like home whenever I'd eat it.
The best girlie giving it a bump from 2 to 3 at the end was the best part of the vid lol
Wow that looks good. And Queen Elana is so adorable. ❤
I would take out the mustard and add a tablespoon of Worcestershire sauce. Add a tablespoon to the gravy as well. Yum. 😁
She is growing so fast. And you look at her and we once like her
pro cast iron tip whatever you cook on a regular skillet go 1/4 turn lower heat. as cast iron holds its heat very well. i cook everything on med/low except eggs which i use the lowest setting possible. that looks so healthy and goodness just oozing out. well done Mrs H
Enjoy your videos. Wishing y'all the best !
When I went to school (in the stone age) all the school lunches were made from scratch. Once a week was Salisbury Steak, Parsley Potatoes, Peas, Hot Rolls, milk and fresh fruit. It was my favorite meal and still is! Ours had onion gravy. I never had mushrooms until I was in High School.
Great job Mrs.H ❤😊
Perfect comfort food on a cold New England winter day ! I tend to sauté my mushrooms first in butter and add a hint of cornstarch to the gravy . And maybe the patties a tad bit thinner other than that spot on job !
Omg I love Salisbury steak...one of my faves..
I would add caramelized onions, that looks like a winner.
There is one thing, the meat should be thinner and rounded out. If you can locate a Betty Crocker cook book, the pictures of it would help, but you might also find it on UA-cam.
When I make these, I make them a bit thinner, and do ovals instead of rounds. I aso add in about 1/2 cup of chopped onions (we love onion).
I was so craving this dish while she was making it. Alana was really cute at the end.
Great job Mrs. H! If you want to take this to another level, next time you and Mr. H have that Franklin smoker rolling for a long cook, smoke the Salisbury steaks instead of doing them on the stovetop - Elana might even give it a 4!
lol !! That’s a great idea :)
@@Mrhandfriendsanything can be smoked. Some parchment paper and you can make bread in a smoker.
Very pretty and simple plating, love it. 😁
I believe i have only ever had Salisbury Steak in Swanson tv dinners and I haven't had one of thos in probably 40 years.
And you need to have the peas and carrots spillover into the mashed potatoes and dessert!
We were really poor growing up, so we'd have this with rice once every week and I loved it.
My introduction to salisbury steak was the Swanson frozen TV dinner.
It looks delicious definitely my jam. For me the only thing that's missing is a little bit of butter on the mashed potatoes and spread a little butter on the broccoli❤
After you cut the mushrooms in smaller pieces, you boil them in water for about 3 minutes, then put them in the gravy. Mushrooms are like little sponges and they soak up the liquid, when you boil them they soak up the water and when you put them in the gravy, they release their liquid. Still think you should have a little flour or corn starch to thicken the gravy. doing starch requires about a 30 minute added cooking time. Try a little kitchen bouquet to replace the worstershire sauce.
The little one is soo adorable. I usually put sweet onion in mine and add a bit of flour to thicken it. Looks yummy.
i usually put a coupe spoons of flour in with the hamburg grease before i put in the beef stock just so the gravy is a bit thicker. then the steaks cook up in the gravy. also, before i put in the flour, i saute up some mushrooms, then the flour then the beef stock.. otherwise, i use pretty much the same recipe...
When serving you mashed potatoes, you can use the bottom of the spoon to create a valley in the potatoes to create a gravy lake. This allows your potatoes to hold move of the gravy, and gives you a place to help prevent the gravy from going everywhere in a flat plate.
Nice i did this the other day but instead of pattys we made em into meatballs with onion gravy garlic dill whipped mash and corn been a staple in our family forever and we're canadian
Yumm, that looks great, I'm almost 73, I haven't had those in long time. I'll have to look for my mothers recipes. She has been gone 20 years, I don't make her dishes much, because they don't taste the same too me, because she didn't make them,
BTW -- Alton Brown has a great recipe in his cookbook "I'm Just Here for the Food".
Love Salisbury steak! I remember when my mom was working, we would get the frozen kind you just popped into the over and heated up. When my mom quit working, she would make these from scratch. I remember my mom taking a shortcut and making the patties by mixing the hamburger with dry onion soup mix. It still makes my mouth water.
Love this stuff. My Mom used to make it when I was a kid & to me, nothing says more than "comfort food" than just plain old meat, potatoes and gravy! Yum!
I committed the cardinal sin of having only had tv dinner Salisbury steak… which are still good.
I can only imagine how great homemade is
Happy mothers day Mrs h❤
P.S. I love how your kitchen has developed since you started cooking. Very modern with a lot of useful tools and aids for being a home chef!
When using cast iron my mom always heated it first then added the oil and kept moving the food around to promote even Browning then reduced heat to the low side of medium and put a lid on it to finish cooking. I do the same. Cornbread made in an iron skillet is THE BEST. I put half of the batter in a hot iron skillet that has butter or bacon fat in it. Then a layer of sharp cheddar and chopped chillies then the rest of the batter and bake
NEVER use soap when cleaning the cast iron. Use a steel scrubbing pad or heavy salt and a wet rag to clean the cast iron. Over time the pan will develop a seasoned coating on the inside making the cast iron pan almost non stick. Cast iron pans hold heat differently than other pans and uses a lower heat. It's great for searing steaks and then finishing them off in the oven.
💯
I'm sorry, but NEVER use any type of metal scrubbing pad on a cast iron pan, use a kitchen scrubbing pad made of Teflon or something like that, no scratch. You can use dish-washing soap like Dawn or Palmolive, soap is not harmful to your pan, but metal scrubbers are! Have used cast iron pans all of my life, my pan was passed down each generation from my great-great grand mother. I am 68 years old!!!
I just had to say too! NEVER let water stand in your cast iron pan. It will cause the pan to rust, very fast and soon! After you dry it real good you should 'season' it.
To 'season' the cast iron pan...
The FIRST TIME you season a pan, pour about 1/2 inch of oil in the cast iron pan. Bake the pan at 350 degrees Fahrenheit for 30 minutes to one hour.
EVERY OTHER TIME just rub some type of cooking oil all over on the cast iron pan and wipe it off with a paper towel, then store the pan NO COOKING
Don;t worry about using soap on your cast iron pan (mild dish-washing soap), just worry about using metal on the pan. Cast iron pan, you want it to turn black from the seasoning. A metal scratching pad won't allow that to happen!
The thing I've learned about cast iron is it holds heat very well. So I will put it on very low heat while I prep my meal and as I do so, move the pan around a few times to make sure every part of the pan is hot. Once it's up to temp, it'll stay there for a long time. That's why a lot of people use it to shallow fry chicken and such. Also, if you're going to use your knife to put ingredients in, please use the spine not the cutting edge. Your knife will stay sharper longer.
"We're going to pop it into our mixing bowl." *SLAM* (startled look) Such VIOLENCE! You guys are great, so much fun to watch!
The way my grandma taught me was to take a two slices of bread soaked in a little water and then squeeze out the water from the bread and add it to the ground beef. It makes the meat texture softer. Also add a tablespoon each of garlic and onion powder.
Now for that gravy slice and sauté an onion in the skillet with some butter to those brown bits and then add a tablespoon of flour and brown for about a minute or so to cook off the rawness of the flour then add your beef stock and whisk it smooth along with everything else you did and then add the patties back in just like you did. It will give the gravy a little more body and shine. This gravy can also be used for smothered fried chicken or pork chops. And goes great with those biscuits you made.
Looks delicious. I have to admit that I’ve only ever had Salisbury steak in a frozen tv dinner.
Well Done!! You must be doing something right. . . you got it up to a 3!!! BLY
I see the doughter allready as michelin food critic. 😊
Imagine the meatballs cooked in the smoker before it gets its bath in gravy. Oh boy 🤤
Your plating looks fantastic! Made me drool...😁Well done, Mrs.H!
Cast iron always use lower heat than what recipe calls for.
As another person suggested make the patty thinner and wider. An oval.
Garlic powder, onion powder, ground sage, thyme, fine panko bread crumbs, Worcestershire sauce, tomato paste, mustard powder, apple cider vinegar, eggs, pinch of paprika, crushed black pepper and salt.
Braise it. Do a hard quick sear, deglaze with a bit of red wine or beef broth.
Make an Espagnole Sauce with mushrooms and leave the mire poix in, before you sear the beef.
Add the Espagnole to the beef after deglazing and simmer in the sauce until the beef is fully cooked to 74° C.
Happy Mother's Day to all the US mums!
thinner and therefore bigger, it will absorb more of the gravy taste, love to watch you cook.
I grew up eating these, though we called them “hamburger steaks”. I add flour to the pan after getting a good sear on the meat and removing them. Brown the flour a bit and then whisk in the beef stock before doing the 10 minute final cook. Also I sauté sliced onions with the mushrooms and, as many others mentioned, the patties are much thinner but of course you can make them any size you want and the dish you made did look delicious 😋
Salisbury steak was invented about six miles from where I live, at a Union civil war hospital called Camp Dennison. Dr Salisbury believed that some of the stomach problems recovering soldiers experienced were due to vegetables and grains in their diets, so he came up with this braised "steak" of ground beef -- ground to make it easier to eat. I don't know if his version included gravy, but that was added pretty quickly, and against his theory mashed potatoes became the traditional side.
In Canada, in restaurants, served the way you have prepared it, it is also called a salsbury steak. It is sometimes served as an open faced sandwich ie on a slice of bread covered in the gravy (one that is a bit thicker) and served with french fries and a veggie. This is called a hot hamburger. Either way is delicious.
I don't think people really make their own as much as they have the Banquet 6 pack freezer pack. And the Banquet TV dinner.
Mix dry onion soup mix in with the meat or caramelized onions. And some bread crumbs.
That is a tiny little stove!!! Blanche that skillet...perfect! Looks wonderful!! I wish i didn't have to do all the cooking here😅😅😅