These Three Simple Parts Make Up Argentina's Most Popular Sandwich
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- Опубліковано 31 тра 2024
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Episode four of the #sandwichseries and I’ve gone with the highly requested Choripan. This sandwich is found all over the streets of Argentina and is usually served up simply with just three elements. One thing that really attracted to me this sandwich was the unique style of Chorizo that I attempt to make this is video! Stay tuned for episode 5 coming soon and please remember to comment in below with the sandwich you would like to see in this series.
#Choripán #homemadesausage
Watch episode 1-3 here: • The Art of Crafting th...
6:45 Homemade Argentine Chorizo
Ingredients:
- Ground Pork Belly (1 pounds)
- Ground Pork (2 pounds)
- Malbec (2 cups)
- Garlics(1 bulbs)
- Black Pepper (1 tablespoon)
- Paprika (1 ½ tablespoon)
- Salt (1 tablespoon)
Steps:
1. If you don’t have a meat grinder at home, you can put your pork belly in the freezer for 30-45 minutes. It’s going to be firm, but not frozen so it’s easy to slice it and cut it into very very very small chunks and use that in place of ground meat.
2. Pour the malbec and a whole bulb of garlic (cut in half) into a sauce pan, and let that simmer for about 15 minutes.
3. When the wine, garlic mixture cool down; take out the garlic cloves and chop them into little pieces.
4. Take a big mixing bowl, add in ground pork, chopped up pork belly, chopped garlic, and a cup of garlic wine mixture. Hit it with some black pepper, paprika, and salt.
5. Start kneading the meat mixture, just like how you would knead up the fresh dough for 5 minutes. Make sure the mixture has sausage consistency.
6. Start casting your meat mixture into sausages.
7. Poke some holes in your sausages to pop out the air bubbles.
8. Put it in your fridge to dry out for 1-3 days
9. Here you have it. You made sausage at home!
12:00 Argentinian Style Chimichurri
Ingredients:
- Chopped Parsley (1 ½ cups)
- Garlic Clove (3-4 cloves)
- Dried Oregano (1 tablespoon)
- Chili powder (1 tablespoon)
- Black Pepper (1 tablespoon)
- Salt (1 tablespoon)
- White Wine Vinegar (¼ cup)
- Apple Cider Vinegar (¼ cup)
- Olive Oil (to your prefer consistency)
Steps:
1. Chop up parsley and garlic until it’s really really fine.
2. Add chopped parsley and chopped garlic into a mixing bowl and hit it with some dried oregano, chili powder, black pepper, salt, white wine vinegar, apple cider vinegar, and olive oil. Mix them up to the consistency you like.
3. Let it chill in the fridge for better flavor. Enjoy!
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As an Argentinian chef I must say you nailed it. Few other times (In fact, I think never) I've seen people recreating a choripán so well. Of course yours is an "elevated" version of what choripan stands for in Argentina... The thing is that typical choripán bread hast to be bad from a technical point of view. Choripan is a street food eaten when you go to a futbol match, when you are hangover at 5 or 6am or on a sunday asado with your family and friends; this means than rather to be carefully and properly cooked with lots of technique the main ingredient is nostalgia or emotion.
I elaborate: the crust is really thin but crispy (exact same colour as your buns) but it should hurt a little when you bite into it and as it cracks in your mouth. The crumb is a bit dry, so thats why we toast the buns.
The chorizo itself was spot on. Totally something you would eat here, I was blown away when I saw you do the exact same as here... Anyway, if you want to know a bit more about argentinian chorizo: In a good case scenario it will be 100% pork. Usually its a mix between cow and pork... Very importante to let it cure for about 2-4 days at "cool room temperature" which is not a good hygiene measure but its the reality. It does have wine, it does have garlic (just a bit), it sometimes has paprika and always a little tiny pinch of cumin which is esential in some argentine foods.
The grilling was also perfect. In Argentina our barbecue method is to let the charcoal on fire and reduce it to a white-ash-covered-red-ember. That is because of two reasons: In Argentina people tend to eat very overcooked meat (Medium american is considered "jugoso" or medium-rare in Argentina. In some parts of the country people will say that the american medium is argentinian rare) and also the asado technique consists on a VERY low and slow VERY gentle cooking of the meat that lasts somewhat between 45min up to 3hours.
On the chimichurri, the only thing I can say is that there are many ways to do it BUT the use of red wine vinegar/apple cyder vinegar is a must be. Also the mix between dry garlic, dry oregano, dry parsley and (really mild) chili flakes is traditional; it is very rare (yet a pleasure) to have a chimichurri made out of fresh oregano, parsley and garlic. The thing is that you let it hydrate and sit in the fridge for long time... Some people do it from the night before to lunch time, others age it for a day or two, not many for a week, and of course there is the people who keep it chilled in the fridge for a month. Visually its not so green but more brownish-reddish-greenish. Anyway, fresh chimichurri is not unseen or unknown, just not common.
As said before the magic of having choripan in Argentina is the emotional impact it has and the times in your life, or day, when you eat that sandwich: usually happy, sometimes bad if your team lost at the futbol match but always passionate.
I could say that you took our beloved chori and improved it a lot, WITHOUT turning it into something else, something that is not connected to our roots and carnivore culture; for that I am so damn thankfull and happy. What an awesome job. Keep it up, hugs and kisses (yeah, in Argentina we kiss on the cheek, between guys too) and congratulations for a sandwich perfectly recreated.
Hablas del impacto emocional del choripan, y estoy tan de acuerdo! Como Argentina viviendo en Suiza no te puedo explicar la nostalgia que senti viendo este video 😂
Ja no tenía idea de que llevaba vino el chori, ni de que hay que dejarlo secar por unos días!
For me, as an argentinian too (chef as a hobby) i would add/differ a little bit. I would say that maybe the charcoal must be white before cooking, I have heard things like "black charcoal smoke is a bit poisonous" dont know if its true but it is a little bit different in taste.
Regarding the bread your are totally right but chori can also be versatile you can have a great chori with very very crunchy bread or with a very very soft exterior and its just different versions at least for me.
Regarding the actual chori, its a matter of taste, personally I like pork 60/40 ratio but there is people that like a good mix pork/cow or others that say that the true chori is 100% percent with no discussion and I must say.... Either of them with a good chimi and well cooked is delicious.
Didnt know about the wine and i didnt saw nor eat a chori with that colour after or before cooking the cow chori is red and the pork one is basically white so that gave me some doubts but either way I KNOW that that recipe should be delicious.
Regarding chimichurri... Or as some tales say "Jimmy's Curry" I always make it with fresh parsley and garlic, dry oregano and dry chilli flakes, for me thats the dry base, then the liquid base is apple cider vinegar or wine vinegar with... Originally sunflower oil and for my taste olive oil... Then since personally I love hotspices I often put a bit of fresh chilli, sometimes peperoncino, and stuff like that, but there is two things for me (going away from the tipically, originally and culturally appropiate recipe) i love to add smoked paprika and a little splash of whisky, jack daniels or chivas is great.
saludos!!
Keep that carnivore and authentic cuisine alive. Argentina is my dream country to go. :)
en mi vida intente hacer un choripan casero, pero tu comentario me hizo sentir como una experta ja.
Fun fact: "Fleischer" is one German word for butcher, so basically in German your local butcher is "Butcher, the butcher". Just the perfect name.
i'm from Argentina, dude... you nailed it 100%. Congrats!
Dude makes:
His own sausage; his own condiment; his own sandwich bread.
Respect.
Argentine here. I was drooling by the end. Congrats, I think you nailed it. Definitely one of my favorite Argentine options.
I get so excited whenever Ansel is in an episode!!! I'm not even big into meats but he has such a way with detailing cuts and procedures. A+ inclusion, every time
Argentina's culture is fantastic, they have such a great meals like this, i love that country and its people...
greetings from argentina lol
I adore the absolute effort you dedicate to making the sandwiches from scratch
it's a beautiful art form and I love it
Another uplifting comment from "Balls in yo mouth"
I'm an Argentine, who eats choris alot and man you nailed it, however I recomend to use red wine vinegar for a more traditional taste
I'm an Argentine and I approve this message.
haha, spread the message if you approve
I'm also argentine and i also approve this message
Como se te extraña en la selección, ya no hay mas 9 de área como vos 😂😂😂
Chimichurri con aceite de oliva? Si haces eso aca te deportan.
@@Kosme88 pero si se hace con aceite de oliva
I like how Ansel talks. Seems very knowledgeable and like he enjoys his job
As an Argentinian, i believe this is greatly accomplished. The only tiny detail that would have made it even more Argentinian Style, would have been not chopping the Choripan in pieces,, but instead just, slicing it trough in half, and dropping it whole into the bread. Anyhow, its great. Congrats.
I was a former exchange student in Argentina, and this video instantly gave me flashbacks to weekend asados! I really missed the sandwich bread and it never occured to me I could make it myself. The bread you made was the exact one I used to eat, which I love to eat with butter and dulce de leche.
Also where I stayed, we weren't too big on chimmichurri but we'd eat churripan butterflyed with mustard and ketchup. Good job!
hmm good to know! glad I got the bread right, it felt good to me
Here in Arg we tend to toast the inner sides of the buns too, makes it better.
A good way to do that is to open the bun, and let it rest on top of the chorizo when is cooking up at the grill... Bread gets smoky and oily, works like a charm.
good to know, I think it deff could of used that
nothing will make this piece of shit better.
@@ADRIAN-zh4ti lmfao
Dude..hairs standing on end..I love parsley and home made sausages. I didn't even know what chimichurri was..
..you got yourself a subscriber..thanks man
Please do Banh Mi. For me it has always been the best sandwich. The balance between all the flavors has always been mind blowing to me.
here in argentina the choripan is part of the street food or the Asado of de sundays. Pork chorizos are the best. It can go wih a "criolla" sauce too: tomato, onion, lemon juice, sal, a lot of pepper and oil.
thanks for the info
dice the ingredients don't make a paste when making that
they might know our criolla as pico de gallo from mexico
I make criolla with tomato, onion, red pepper, green pepper, green onion, vinegar, olive oil and hot water
This sandwich series is my favorite thing on youtube right now! Bravo Mike!
thats great to hear! please spread the love!
Well well well, look who it is
Excellent Series.....!!! Love the Chiripan...!!! Thank you...!!!
Dude, i'm from Buenos Aires and also a chef, and have to tell you, man. You totally nailed it. Respect
Great attempt to the chori! almost spot on.
I should add some spices to the making of the chorizo itself, adding ground black pepper, chili flakes and dry oregano. The final colour of the sausage is a bit odd for us the argentinians, usually the 100% pork chorizo is white, because the garlic is infused in white wine. Nevertheless, I'm guessing that the chorizo you've made must be delicious. Greetings from Buenos Aires!
you should definitely do the king of danish sandwiches the "flæskesteg-sandwich". it is a Pork Roast Sandwich with red cabbage and danish cucumber salad. it's so good!!!
wow adding that to the list for sure!
ditlev bjerregaard that sounds delicious!
I agree. Nothing quite like it.
How do you even say that? My eyes are going cross-eyed trying to sound it out 🤔
I used to live in the DC area and there was a farmers market I would go to every Sunday and get these amazing sandwiches and I never knew what they were called.
I have finally found it. If I didn't get one every Sunday, It would ruin my day they were so delicious!
Sometimes 'less is more' and the Argentinian choripan is the perfect example of a minimalist sandwich yet legit a flava bomb!! Simple yet gratifying.
Josh here, the other brother. A few things. 1. I need that sausage maker immediately, now I can't stop thinking about making sausage. 2. That sausage maker, the whole process of making sausage really, I hadn't realized how uh... well you can imagine how similar the process looks too (fill in the blank)
ew, haha...
to*
You read my mind
Art thou sure thine lady will let you eat that much meat?
Glad someone said it. 😂😂
I am from argentina and this is really cool
I loved your videos before I saw this one, now you made me love them even more! Thank you for sharing our culture with the world!
My favorite sandwich in the whole world. Nothing beats an authentic choripan from the streets of Córdoba. 😋
As a swede most of our sandwiches are "open-faced" sandwiches. One of my favourites being Toast skagen, a butter fried toast topped with coursley chopped shrimp, mayo, dill, lemon and horseradish, often topped with some roe and even more dill. I also really like a classic bookmaker toast. Steak, mustard, horseradish with some creamy egg yolk, whats not to love?
Henkan those sound wonderful 😊
This series is so amazing! I am waiting for the Brazilian pão de queijo com pernil! That would be quite of a challenge to make!
This video was amazing!
Nailed it! As an Argentinian I can assure you! Thanks for exposing our cuisine to the world... and showing that it can be made wherever you are!
My Portuguese friend and I make a chorizo that required making a special die (that didn't come with the grinder) with bigger holes so the meat was more chunky. The way you hand chopped the pork belly was perfect!
ese chorizo tiene muy buena pinta! (that chorizo looks so good!) greetins from argentina!
Tremenda pinta! Saludos hermano 🇦🇷
you should make a bun kabab from pakistan!!! It is so yum, kabab wrapped in an omelette, with some pickled onions and peppers, minty green sauce, mayo, some red sauce and once in a while some chickpeas. ufffff topped with fresh tomatoes and cucumbers. im drooling
Bien papaaa! Right ingredients, the perfect bread, you even cooked the chorizo in the grill as we do here, I'm really proud of your choripan, keep doing like this!
Such a wonderful job man and humble personality. I hope you enjoyed those choripanes with a bunch of friends. That's what the whole asado culture is about.
It's also very common here in Argentina to use "Criolla" instead of Chimichurri, which ingredients are raw onion and pepper very very small chopped
Yeah I thought the same, I do prefer criolla for choripán and chimichurri for red meat as entraña o vacío.
Literally my fav series from Brother green now
;)
As an Argentinian you did great love how you did the bread. Many parts of Argentina they make the chimichuri differently
Well done!! I'm from Argentina and completely approve this 👏🏼
Argentina is LIFE¹¹¹¹¹¹¹¹¹¹¹¹¹¹¹1 Dulche de leche, Chorizo, Tapa de quadril, Choripan
🇦🇷 Yessah 🇦🇷
Kokoreç from Turkey! Best sandwich ever
My best friend lives in Argentina going to a culinary school. I live in LA. (lol long live social media and the internet) I should show him this channel. I'm sure he'd love it.
Ansel is amazing, it’s really great to see such a young man with the knowledge he has. I could listen to him for a long time, of course with a notebook and pen in hand.
Do a Boerewors Roll, a classic from South Africa - served with caramelised onion, tomato relish/chakalaka.
ill check it out
Fun fact: chimichurri is exactly like piedmontese "salsa verde", I wouldn't be shocked if originally was imported by piedmontese immigrants in Argentina (when sothern italians went to the US, northens went to Argentina). Lovely.
Also this bread is pretty similar to our "mica rissa", in a much more simplified form (we actually fold the dough like hell).
hmm interesting
Bread is quite similar, and the sausage is pretty much a Italian sausage
This sandwich series is amazing. I'm blown away at how your doing everything from scratch ! Wow !
Just beautiful!!! Keep the great work guys. Beg you to keep the format since is the message is the treasure itself.
I'm argentine and I'm surprised at the work you put into this, even making your own bread, chimichurri and chorizo!
I just wish you didn't cut the chorizo like that at the end! You're supposed to fit one chorizo, cut in half, in one piece of bread, ideally! Yes, even if it doesn't fit perfectly and they have different shapes.
If you cut the chorizo in little pieces they are going to be moving around the bread too much and might even fall!
I totally agree with your comment...but someone needs to step up, open his heart and talk about the butterfly cut. Finishing the choripan with a butterfly chorizo and the chimichurri on top of the chorizo, not just in the bread...that's the real magic.
Notes apart...it was really pleasant to see that he didn't try to garnish It with some tomato or lettuce like someone said in another comment. That would be a sacrilege
Aguante el chori mariposa, el doradito que se hace en el medio es glorioso.
I guess different parts Of Argentina Make chimi churi Different . My friends from Argentina His mom makes it with Grapefruit Juice , Lemon juice Or lime juice whatever she has, Vinegar added a little red wine She uses fresh basil and fresh oregano .Parsley and garlic It was delicious I'm retired butcher If I was gonna leave the sausage to dry In the refrigerator For over 3 days For safety I would add Pink Salt Again just for safety . Enjoy your video Even now that I leave a keto Lifestyle I am a sandwich addict I would rather have a sandwich then a gourmet meal . Really enjoyed your video on Bone broth .Thanks again
it's the same thing as any staple in a cuisine, there's always going to be different traditions. There are no laws to making food, you just gotta pick what you enjoy the most
I am from Argentina and yes, you are totally correct. Chimichurri is made differently even in the same region
I am a sausage nut and the thing that I suggest is to add a binder to the sausage mix. Breadcrumbs or cooked rice or skim milk powder works well.
Another great video
I must say you are a very good chef. You thought of all aspects recreating this sandwich. Good on you.
I'm Uruguayan and here's kind of the same. But how about you try to recreate the "chivito" ?
Man im praying for a really really really good vegan sandwich. I used to eat honey turkey, provolone cheese, no mayo, salt pepper vinegar, a cold slice of tomato diced into smallish pieces and some fresh crunchy lettuce in a lightly toasted Kaiser roll. Ugh, it's been so long. Best bodega in Queens
Nobody's saying you can't go back! xD
I cooked this dish over the past few days. Tons of fun and the result was an amazing delicious sandwich. Thank you for this. We need season 2 ;-)
The green thing you´ve made is more like ¨Provenzal¨, another classic condiment for chori.
Congratulations, look delicious
I appreciate that you took the initiative to grill those sausages, but PLEASE don't get Carbon Monoxide poisoning. Grilling indoors is super dangerous.
Why is everything so dangerous to westerners?
@Ye olde goi The camera/grill is directly in front of the kitchen window, and you can see a standing fan blowing any possible smoke out of said window. No worries.
@@abilawaandamari8366 Because we live in a very safe society, making small risks relatively much larger.
Also, because grilling indoors actually is pretty dangerous. Every year, people actually die from using outdoor grills inside.
That said, I wouldn't be too afraid of doing it myself (though not regularly), if I used a small grill like in the video, with a limited amount of charcoal, in a large and VERY well-ventilated room (with fans blowing the smoke and gas out an open window, and the ventilation lasting for a significant period of time after I was done).
@@abilawaandamari8366 Westerners point out that grilling indoors in dangerous because it *is* dangerous. Look at the statistics on how many people die each year from carbon monoxide poisoning.
@Russell Sanderson Coal stoves and fireplaces are different. Fireplaces are built underneath chimneys and stoves have exhaust ducting. Just setting up a charcoal grill in your house in some random spot without adding any special ventilation to handle the exhaust is asking for a case of monoxide poisoning.
You and babish both uploaded at once and made sausages.
haha hilarious, I gotta check that out
I bet he didn't have any Ansel sausage knowledge though...
I literally watched Babish's video immediately before this one.
its a sausage party?
@@irunapixie5600 Party? No. It's a sausage fest.
I really liked your video. I am from Argentina and I like how you kept everything authentic, esspecially the Chimichurri, which has no cilantro, no chili, no basil, no thyme, no rosemary. It is right on! I like your bread also!!
My mouth is watering. So glad I found this channel.
You did good. Keep it simple. Good ingredients. Next time,
do half red wine vinegar and half lemon juice for your chimichurri. Good oil. A+ on your efforts, from another Argentine. ;-) PS: Try Chinchulines ;-)
Nailed it!! But you should have used white wine intead to get the color right. Argentinian 100% pork chorizos are light pink when raw. I never let the wine boil, just heat it and put the garlic in to make a 15 minutes infusion. Some people add some all purpose flour to the meat as it helps in retaining some moisture in. I also add some water to the mixture (yours look a bit dry). I really think you overworked the meat, you should be able to see the fat and the meat in the final raw product and even when it is fully cooked. Next time try adding nutmeg, dried oregano to the meat and, to give it a twist, some anise. Salt should be 2% to 3% the weight of the meat+fat. The chimichurry is 100% OK, but there are as many recipes as there are argentinians. The bread is fine. We toast it when it is starting to stale or is not good quality. I really liked this video!! Now i am hungry!!
Approved! From Buenos Aires, Argentina.
This was a lot of fun to watch! Watching you make bread from scratch has inspired me to make my own for my lunches (or at least attempt to)! Can’t wait to see what comes next!
thanks, glad you enjoyed! more to come. Episode 5 coming out next week and its the opposite of this ahah
I can see now why the Argentinians love this!
What’s your favorite sandwich? I like banh mi.
Banh Mi is the best in the world (Josh here)
I have a vietnamese boyfriend and he never made me a banh mi. I am SO offended!
The next one...
Argentinian here, "milanesa sandwich" and "lomito completo" are my favourites. But I also like cubanos.
I'm in vietnam right now :) think I'm gonna go down the street and get one right now for breakfast... costs 60p here
Yessss finally,I’m from Argentina and I requested this a few months ago!
I could totally taste this video.... Here in Colombia Choripan is also rather popular and a great gift from Argentina to the world. Great job on the video!
No chimi for me, butterfly chorizo, lovely bread, yum!
wow, only 2 elements? I thought three was simple enough but thats pushing it
Yeah, depends a bit on the chorizo style, but generally they're really packed with flavor.
Aside from chimi, we also use "salsa criolla" on the choripan: en.wikipedia.org/wiki/Salsa_criolla
Salsa criolla too ♡♡♡
Be really carefull about advertising grilling inside. I can't tell you how many people kill themselves that way. Put it in front of the window or better even use the chimney from your stove (external chimney, not just a circulation filter!), use a small amount of coal, preferably the japanese kind.
I had a serious fan circulation set up, but noted advice
glad to hear you did, but it's important to talk bout it too, cause people will copy what they see without thinking, or simply without knowing better.
Thats how you get a Darwin Award
Not quite Darwin Awards worthy, as smoke isn't obviously poisonous and proper fires often don't even produce the poisonous gas (carbon-mono-oxide) but you newer know when they do, that's the danger.
lol, where i'm from we don't have this american thing, everybody grills inside
Chimichurri is delicious, and you're so right, it gets better as it ages a few days in the fridge! Absolutely love it with steak n cheese sandwiches! YUMM
Besides Chimichurri we also put "Salsa Criolla" on it, which is a salsa made with finely chopped tomatoes, green and red bell peppers and onion with a little bit of oregano, lots of vinegar and some olive oil. It's less spicy than chimichurri but more tangy and just amazing how it compliments any piece of meat. There are a lot of recipes on the internet on how to make it. It's truly amazing, I personally prefer it over chimichurri.
Primer Yankee que armó ALTO CHORIPAN
Make the danish flæskesteg sandwich 🙌
Love the background music as well, very cool and easy to watch.
Dude I can smell the chorizo cooking, the bread toasting. I spent 2 years in Argentina in the mid 90s. I love to eat choripan sandwiches. Different regions would add different things. Your making me miss the street food of northern Argentina
el proximo tiene que ser el chivito uruguayo!!!!!!!!!!!!!!!
An Argentine Choripan eh? Sounds like it's time for this series to go next door to Uruguay and feature a Chivito?
Fantastic! Thanks. Looks amazing
Followed this channel a few years ago, think it was with some video on thai food. Love the current direction, I love home cooking and baking, and this channel has been truly inspirational. :D keep it up.
The Cuban Sandwich
I know I know
I recently followed Babishs Cubano sandwich recipe. It was a revelation. Most amazing thing I’ve ever put in my face.
@Tim Anders so should we call french fries american because somehow americans make them better?
End product was good but Jeez it took two weeks to make.
This was a delight to watch thank you !
I'm Brazilian and last time I went to Argentina, I fell in love with lomito sandwiche.
grilling indoors. so wrong for so many reasons lol
;)
Don’t kill your self with that carbon monoxide
Proud of you Mike! 🤗 great job!
What an incredible video. Best video on this subject I've seen! After the world cup I've been looking to do this
Mmmm what's wrong with the classic peanut butter sandwich. ....
I want to see Mike make peanutbutter and the touches he adds to it. Might be quite interesting and informative.
These provide more sustenance for a longer period of time
I'm Argentinian, and that choripan was really well done. We dont do it with curated chorizo we cook it fresh, but i guess that could spice it up.
curated chorizos are from spain and applies to salami too but a chorizo sausage in argentina goes fresh to the grill.
Another tip for anyone trying to cook on a grill Argentine style, dont put the meat if the coal is still flaming.
move the coals let the flames tun off an when theres just cooal burning red put on he meat and let it cook slowly .
Argentine bbq is never medium rare, you cook it slowly untill its tender and evenly cooked
Genio de la vida! Excelente tutorial!! 👏🇦🇷
So much great work, excellent video
Incredible work my friend!!! Excellent video!!!
Chimichurri is spot on! Very traditional ingredients..... NO cilantro instead of parsley! Thanks so much, great video!
Honestly, these vids are such an inspiration!
This series you’re doing is so good
Another winner Mike! Thanks!
Thanks for the sandwich recipe!
Nice one! Keep it simple.
Really enjoyed this video.