Episode 1108: Yucatán's Enchanting Markets, Rick Bayless "Mexico: One Plate at a Time"

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  • Опубліковано 4 гру 2024

КОМЕНТАРІ • 23

  • @selenepj5513
    @selenepj5513 Рік тому +6

    You are so smart and Mexican people are very generous for sharing the Mexican cuisine… have a great day!

  • @CORE1.8MINISTERIES
    @CORE1.8MINISTERIES Рік тому

    That suit looks really good. Going to have to share this with my mother

  • @gregorydonohue8789
    @gregorydonohue8789 Рік тому +7

    Frederico is a cool cat. Looks like a young Mexican Robert DeNiro.

  • @cathycallaway6068
    @cathycallaway6068 Рік тому

    I need more thumbs up 👍🏽👍🏽👍🏽👍🏽👍🏽👍🏽Very exciting video. Thanks ❤

  • @HeatherValentineMsFoodie
    @HeatherValentineMsFoodie Рік тому +2

    YUMMY!!!!! Viva Mexico❤

  • @TheHarryb
    @TheHarryb Рік тому +2

    It looked so amazingly good, I almost forgot to press the like button.

  • @lazydog274
    @lazydog274 Рік тому

    Woof woof from NorCal. That was a great time and cook Keep it up and I think a drink is on me any time

  • @storres1368
    @storres1368 Рік тому +2

    All day long🌮🌮🌮❤️

  • @jeannamcgregor9967
    @jeannamcgregor9967 Рік тому +2

    If you care about authentic flavors, epazote grows like a weed and is super easy. The only drawback is that it doesn't seem to grow all year round (although I did let mine go to seed...I won't do that this year) but it comes back from the roots or fallen seeds. I love it in the pot when cooking beans!

    • @thealgonquin5822
      @thealgonquin5822 Рік тому

      Ep

    • @thealgonquin5822
      @thealgonquin5822 Рік тому

      Epazote grows anywhere you let a seed of it grow. But beware. It's a nasty weed. Has badass thorns and will harm children. The thorns can average over 2 inches on leave a 4 to 8-12 hour sting, depending on the plant size. I've grown it for decades. I know it.

  • @stevewalker9302
    @stevewalker9302 Рік тому +1

    As far as I know you can only use an All-clad slow cooker insert on the stove top. All others are not rated for stove top cooking because they can crack and break.

  • @douglasknuth4293
    @douglasknuth4293 Рік тому

    The link is to Sopa de Lima It’s a good soup but net the Lima bean soup!

  • @salasamsung452
    @salasamsung452 Рік тому

    Frederico is a lightly toasted Mexican

    • @creepnasty5370
      @creepnasty5370 Рік тому

      Yea because all Mexicans are suppose to be brown

  • @thealgonquin5822
    @thealgonquin5822 Рік тому

    Does this mean the seeds are spicey, Chef?

  • @thealgonquin5822
    @thealgonquin5822 Рік тому

    I've been a fan for over two decades. Yet, you add things I wouldn't. But, it's my food, not yours.

  • @vallemoreno4160
    @vallemoreno4160 Рік тому +1

    Flamenco style music again 🙄

  • @rickloginname
    @rickloginname Рік тому

    He is on a quixotic mission to get Americans to cook with lard again.

    • @alekkoomanoff7281
      @alekkoomanoff7281 Рік тому

      Non hydrogenated lard (Manteca) and beef tallow are more healthy than seed oils
      like soybean, safflower and , especially, cottonseed. Last is used a pesticide.

    • @creepnasty5370
      @creepnasty5370 Рік тому

      Well Americans are already fat so that would be pointless