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That's...no comments needed! Cheers Chef Eric!
Wait till you see the recipes we have coming down the line ⚡️⚡️⚡️
Ok, no worries Eric :-)). Cheers mate.
Delicious chef need to head down to the beach and catch some flounder
Such a short season for them these days. Love catching them⚡️🥂
I love me some great flounder!
Such an underrated fish⚡️🤙🏽
Hey chef Eric well this is a nice fish recipe. It loo just perfect on the soap stone, great video 💪
Cheers Werner, that soap stone is a blast to cook on🥂
👍🏾
Cheers for watching my friend
THAT'S LOOKS DELICIOUS
One of my favorites ⚡️🤙🏽
Dude.I'm on the left coast and can't wait for dungeness season to open.
Would love to see that with salmon
Do it🤙🏽
Just wondering. I watch a lot of American recipes. Do you not use the dark crab meat. Not seen it?
Is the dark crab meat the back fin? We use that for our crab dips but not in the stuffing where we like the larger lumps
@@ChefEricGephart. Sorry not sure what you meant by the the back fin. I mean the rich meat that is left in the main shell.
Sigh....click. click.....soapstone......click click click......ah...there's one....click click!
🤣A great way to sportify dinner⚡️🤙🏽
I'm already on my way to the fish market @pointlobster
Keep us posted my friend ⚡️🤙🏽
That's...no comments needed! Cheers Chef Eric!
Wait till you see the recipes we have coming down the line ⚡️⚡️⚡️
Ok, no worries Eric :-)). Cheers mate.
Delicious chef need to head down to the beach and catch some flounder
Such a short season for them these days. Love catching them⚡️🥂
I love me some great flounder!
Such an underrated fish⚡️🤙🏽
Hey chef Eric well this is a nice fish recipe. It loo just perfect on the soap stone, great video 💪
Cheers Werner, that soap stone is a blast to cook on🥂
👍🏾
Cheers for watching my friend
THAT'S LOOKS DELICIOUS
One of my favorites ⚡️🤙🏽
Dude.
I'm on the left coast and can't wait for dungeness season to open.
Would love to see that with salmon
Do it🤙🏽
Just wondering. I watch a lot of American recipes. Do you not use the dark crab meat. Not seen it?
Is the dark crab meat the back fin? We use that for our crab dips but not in the stuffing where we like the larger lumps
@@ChefEricGephart. Sorry not sure what you meant by the the back fin. I mean the rich meat that is left in the main shell.
Sigh....click. click.....soapstone......click click click......ah...there's one....click click!
🤣
A great way to sportify dinner⚡️🤙🏽
I'm already on my way to the fish market @pointlobster
Keep us posted my friend ⚡️🤙🏽