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I love the way you do your lox, but I love lots of flavor and heat, the Jamaican in me, I have chives and scallion in my yard out of control, i chop them very tiny with coriander, crushed pepper corns, some crushed and toasted Indian spices, super hot red pepper flakes, gotchugaru the Japanese calls it, also red onions chopped tiny, garlic chopped tiny and shallots chopped tiny, mixed them in with my brown sugar and sea salt yes yes with my grey goose vodka 10 lbs of salmon mixed together really well then, I slit my salmon skin then I cover my salmon with all this hot mess, turn every 12 hrs, I like the 4 days cure, but because I am a Jamaican I have to overly season it, unfortunately I ate 2 thin slices, my children and sister,and nieces and nephews were born in Nj, they gobbled up almost 10 lbs of lox in 2 days
Goodness young man, what a well done tutorial with such a delicious final product. Your grandmama would be so proud. You have such a pleasant presence. I will be trying these. I think the addition of sauerkraut makes sense. Thank you now. 🎉
Your food has a certain enchantment to it. Although I admire your efforts, I was wondering if you could show "K.h.A.l" viewers a video of you cooking.+.😍 😍😍😍 ===============================
Donuts are so bad for you that they shouldn't even be kosher. Seed oils, sugar, refined flour. All of which are proven killers. Donuts are literally the worst of the worst.
Really enjoyed watching this episode! Your chemistry is great! Making that for dinner the first chance I get! Would love more Hungarian recipes from her. Hungarian cuisine ultimate comfort food!
