Cutting off hard covering too wasteful for my pocket book. All ya need to do is peal with teaspoon😂 Me poor in this economy

Come on a can of tomatoes you don't have a small cast iron pan or another pan?

Too much salt! Eat a lot todayl, pay a large price later!

رائع nice

I just made this and I’m only 53 weeks old, thank you for easy to follow directions…. Even a baby can DIY l do it

The guy seems annoyed and bothered being in this video. I'm not gonna watch that.

😊🙏🥰

I'm saving this for the next time I make hardboiled eggs since the 18 I made yesterday are stuck as all get our.

3:44 nani tf💀

He is cute

mike rowe thin, got it!

I did this just once and the biscuits (cookies if you're American) came out rock hard and tough! Not worth doing another experiment. I might use my sil mat for other purposes, but it won't be for baking biscuits.

I steam them in a pressure cooker, 5 minutes. Save time, save power, job done.

LMBO You got me crying with your dumb translation joke just hanging out in the captions. 😂😂

No. My parents immigrated from Piemonte in 1958. My mother was a wonderful cook. I cooked with her starting at 12 years old. My mother used 3 parts liquid (1of those to be milk) to one part polenta. So two cups water, one cup milk, one cup polenta, salt. My mother used potato in her polenta. That was typical in her region of Piemonte. The Tanaro valley. The polenta was soft and creamy. Ragu with rabbit - red wine added, was typical to serve over polenta. Wild Boar meat ragu also. My mother made a good amount. While it was still warm, she spread the extra polenta into a baking dish and smoothed it out. Put in fridge. Next night she cut it in slices, topped with teleme cheese then Parmesan and baked till heated and brown and bubbly. I liked it that way just as much as with the ragu. It got firm.

You forgot the Dijon mustard.... just wrong. And this method results in a runny mess. For those wanting to know how to fix this, after mixing, add one egg white, and two teaspoons of Dijon mustard. You're welcome 😊

Just stopped by to check out this recipe of yours and …. WOW!! I’m glad I pulled over! I’m impress that you put a tiny bit of nutmeg in; it does make a difference!

I threw in a 1/4 cup of beef demi gloss and this was perfection!!!!

How long did you bake it

Use tongs. I work in a restaurant. It's not worth it. Take a sacrificial rag and use tongs with it. Don't burn your hand.

Nope...... Sorry.

I’m sort of curious if it’s true the traditional pan makes a fluffier omelette.

what about adding whipped cream to this recipe?

Happy to see you dragging it against the stone instead of forcing it up, every time I see somebody do that it makes me cringe! Pushing it up is bad for the knife and the stone! (unless maybe if you have to repair a knife, at that point I would just use one of those terrible sharpening machines/grinders). Thank you for the tip on using the grittier stone to make the sharpening stone perfectly ready to go. What a Master!

How about coconut oil?

Can you do this with a slow cooker instead of the immersion heater?

I wish i saw this before i made potatoes

So what variety of. Dried chili’s?

Life needs binder clips.

Why didn’t you leave a description of how many liters of water per 1 kilogram of flour? and what did you add yellow

Dear UKposts algorithm, if you are reading this, please suggest me more of the Sichuan cusine videos like this. Thank you

Downvoting as the oven temperature was not specified. I don't understand why saying this is so hard.

Thank you. Just got a lot of bud and wanted to keep it fresh

Credit Stella in the description? Maybe I missed it, though. This was an easygoing video ... we loved it 🩷

Fitting music, does anybody know the specific song?

My God, this is refreshing. Just a simple video with simple, accurate instruction. Did I see an adorable dog for a split second?

What a handsome guy

How long do you cook them in the sauce?

Thanks for this helpful guide. Is cold pressed avocado oil ok to use for seasoning? I don’t want to use processed oils like canola, because I refrain from eating those types of oils due to health reasons. and only eat cold pressed oils. Is it still ok to season with canola oil because does the seasoning proccess actually neutralize any of the bad aspects of processed oils anyways once it polymerizes?

It's Kenny Alternate with the made up name! Rude.

Hollandaise is probably the easiest and fastest sauce you can make. It only gets tricky if you have to do it a la minute for a ton of people in a restaurant and are 1 or 2 people in the kitchen :D

how much powdered dashi is used for this recipe?

I’ve been throwing out tons of my cookie dough all because this whole time it’s my damn silicone mats 😫😩 I thought it was me! I mean it is me because I brought the mats but it’s not just me 😅

I went through 3 videos before finding this one that managed to answer ALL of my cabbage-cuttin' questions. The long videos only raised more questions while this video was super short and every second was relevant. Thanks for this!! I'm going to cut some cabbage🥬, 😁

Aprobado por Perú 🇵🇪

so horrible

How long do you leave it out on the aluminum tray?

I don’t know why I didn’t think of this, but genius!

Thank you😭😭😭

I own the same wok. You can remove the long plastic handle by unscrewing the hook with your hand, and the little handle plastic piece can be removed by unscrewing 1 or 2 little screws hidden underneath. You can then season your wok in the over in you wish to.