Hi there, welcome to my channel! I’m Wess, I’m an amateur home cook living in France and mostly cooking from scratch. Always searching for new cooking adventures from different horizons, always looking for the most flavourful spices. If you are not afraid to roll up your sleeves, you're on the right spot
I am from India. I have made dijon mustard using your recipe it turned out fabulous. Actually i made this recipie almost 5 years back. I came back for the recipe again. I think this channel is a hidden gem
very well presented . we lived in Sudan and enjoyed the Ethiopian cuisine in the Ethiopian club . now my family and I lives in London UK and unable to find the berbere spices to prepare the paste for the most famous dish known as ZIGHNE . appreciate if possible to advise where to locate the right ingredients locally or the right addres to buy it by mail . thank you .
I just made some as the aftersummer is slowly turning into the autumn again. Using a Oceanic twist of adding a wif of nutmeg. And adding some clove to the gravy. VITAMIN BOMB for the colder months! Dutch traditional delight
Brilliant ! The way I remember them from The Netherlands. I live in Auckland, New Zealand. Thanks for sharing the Loempia receipt. Ik ga ze proberen te maken. Bedankt alvast.
Absolutely fascinating using onion, garlic, and ginger as part of the seasoning process is something that's never occurred to me. But it makes perfect sense now.
Thank you for this video. I want to make Raz el Hanout for myself but I hadn't found a good ingredient list until now. Maybe I'll add a few more ingredients like Szechuan pepper, tigernuts, mace and saffron PS: In your video, "Caraway seed" is written twice on the still image, but in the video it is clearly explained that the "smaller variant" is actually green aniseed and the green aniseed themself (on the still image) is called fennel in the vid...that was a little bit tricky to solve ^^ subscribed, thumbs up and thanks again XD
Hello, I would like to try this recipe with fresh naga viper of my garden. How much should I use ? Are the dried one less hot ? Thank and thanks for your BBQ sauce !
🤍🤚 Hi Thank You Gourmet Gambit. I just started purchasing Herbs de Provence. How come the Lavendar omitted ? My blend from Los Angeles , CA I got last Year from a major Supermarket chain has It in the ingredients and list. Very little though , however You can easily see the whole Flowers in the Blend I bought. When We were in France , Our Hosts made a very nice Supper , including Black Cured Olives marinated in Lavendar Flowers , very Delicious! I highly recommend. I tried duplicating with the Herbs de Provence ( however Not quite the same. Definitely want to seek out culinary for ) I was unsure about the Lavendar , even though really Appreciate It as a non Food product prior. Also once My Friends fiance then , was a French Chef , He utilized Lavendar in His cooking . I didnt taste the dish because It had Fish. Vegetarian , that didnt eat Fish then too . And also I discovered once when craving Fennel in My Marinara , I didnt have on hand , so I put the Herbs de Provence .... Too Good ! More So a Francaise Robusto Spaghetti Sauce🤍💗
