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I say keep tartar sauce traditional without sriracha or any other "heat" ingredients. And it's supposed to have some dill in it, and some brands have capers too. IMO Beaver brand tartar sauce is the best of all that I have tried. It is one of the priciest but worth it.
Tried many recipes. This one is the best by far and even better than the stuffed Quahogs I grew up with in Falmouth MA. He makes them with some added presentation skills that I lack but man they are perfect even if you simplify it a bit. The Chorizo ,Smoked Paprika and big chunks of clam are so important. The chunky bread is much better texture than the all bread crumb ones you normally buy at a restaurant or shop.
Nice. If you wanted to uniform the rhubarb as chef stated. My opinion is cut it in two, just at the colour changing part of the wing. Use the bottom half for the first cook, the second cut smaller chunks. “Thumb nail” sized. Awesome and simple ty chef
I know how to make pie crust - I’ve made a lot of them & read a lot of recipes. Or at least I thought I did. I’m so glad I stumbled across this video! You make it sooo much easier & so much better! Thank you very much!
I have cleaned the crabs when the shells are hard - And I clean out the guts prior to cooking. This video doesn't address that. I don't want to eat the guts. Gross...
Made these for my mother’s 80th birthday tea and they were amazing. Going to make them again for Mother’s Day so looked up the video again. Thank you!!
Those are snails ! In France or any fancy restaurant they call them escargot and they are removed with miniature 2 prong forks and eaten ! I think it’s cruel that people eat them because they are boiled to death and that is terribly painful ! Just a word from a vegetarian ! PEACE ☮️
At first I thought this poor soul was having a stutter trip with the word actually. Actually! He was coordinating a verbal assault on the makers of all other imposter Boston cream pies. Ruthless
