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This advice saved me alot of money!! Thank You very very much :)

This shit didn’t work. I was left with watery butter yolk

The Chinese restaurant I order this dish from makes the eggplants so juicy. It’s actually addicting

No link to the red pan!??

This looks hard.

That’s not dinner

Lovely

Rizzodo is a dish made with love. It requires the patience and attention at each step. Guiding it to a fantastic finish. This recipe looks good, but if you're not in a hurry, take the time when making your food put good energy into it. Enjoy yourself have fun cooking is not Supposed To be rushed. It's supposed to slow people down and bring them together. Quieting the outside noise. Bringing back into focus what really matters in life, family and friends. Life is short. No need to rush through it.

Looks fantastic!

The new way to make pizza.

Yumyumyumyumon and on and on😊 Those asparagus ends, peel with a veg peeler and trim very bottoms. Slice into 1/4-1/2"circles. Saute with garli, bl pepper and lemon zest. Bit of olive pil. Pour eggs over and make an omlet. Sooo good this time of year.

This looks so good!! 😋

I hope this is an indication that this channel will come back to life!

That would be nice snack, but no main, not dinner lol. Serve with some sauasges andd then its dinner.

Why eggwash the bottom?

Is that feta cheese or goat cheese?

Thanks for the tip about cooking the meat in smaller batches, this made a HUGE difference. I made this for my Peruvian fiance tonight and he loved it. Although when I lived in the US I could never find aji peppers, here in Peru they are everywhere. ❤❤

I tried it. .... had to clean the wall several times.

I prefer to use a knife to mince my garlic. I vary it from a coarse chop to a fine mince depending on how I'm going to use it. The bigger the pieces are, the milder the taste will be. They are also more resistant to burning. I rarely resort to a garlic press unless I'm in a real hurry and have a lot of cloves to get through. Still, I did not like using a garlic press for a long time because the holes the garlic passes through were too fine. It would come out more like the paste you get from a microplane, which will about blow your socks off, in my opinion. When I tried a microplane, the result pretty much ruined my dish. That intense, harsh garlic flavor did not mellow with more cooking time, but I have a super sense of smell and taste. I recently found a garlic press with larger holes that produces a medium-sized mince. It's acceptable for occasional use, but I still prefer the knife method. BTW, I solve the problem of garlic sticking to my knife blade by drizzling a small amount of extra virgin olive oil over the garlic on the cutting board before I begin to mince it. It coats my knife blade and everything slides off easily -- fingers, too. No more sticky fingers.

Thank you very much

My college won’t even let us have microwaves :(

@2:47 Use chopsticks Kenji. Your fingertips will thank you 🔥

@1:00 Water has a neutral pH of 7. It is not “acidic”unless you add acids such as lemon juice.

In Lebanon the word Toum means garlic what you made in this video is called Toumeh Not Toum.

using this vid to make chard spinach and endives

How much of each ingredient did you put in?

It takes practice ❤❤

Love too cook ❤❤

This woman is condescending to her audience. Can't she just deliver the recipie without taking down to us?

Looks absolutely delicious.

Followed recipe except for frozen berries. Beautiful and delish pie-. never would have made a blueberry pie cuz I dont have good luck w berries- and you need a lot- so i did all frozen- both berries

Egg rolls fried in 400 year old grease 😂😂😂

Boring

the real advantage of this and Italian meringue is that the egg whites are cooked though. So, Perfect if you have a pregnant guest and you want to make a mousse containing egg whites (still tell them there's egg white in it!!!). Once heated to 75C (167F) all bacteria are dead.

Great explanation and straight to the point! Thank you! Very helpful! :)

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.