I'm Christine Cushing, a tv chef from Food Network Canada . On this channel I want to take you beyond the basic recipe and share tips, tricks and techniques leading to the Why and How and of course have some fun . I constantly develop tons of trusted recipes, some classics, some new- from my shows, cookbooks, family, and travels. Join me every Friday for another helping of My Favourite Foods...
Hola mi amiga Christine. Espero que esto te encuentre bien.🩵 You did have a good point about me making a paella video. I lived in Madrid for 9 years and in Porte de Sagunt a little over a year but I'm actually a jeweler and I'm not interested in shooting video. It does seem like it could be a bit tedious, but I am a Foodie and spent way too much time in the wine regions of Spain. I believe I ate every tapa ever created and then I also over indulged in culinary tours. At some point I had to snap out of it and get back to my job but it was a magnificent experience - one I'll never forget. I am not bragging but $ is not an issue for me , suppose I grew up quite spoiled but I did apprentice as a bench jeweler as a teen, then moved into appraisals and now I design. But this never interested me the way food did. The thing about paella is it has become a universal dish (like your mom's lasagna or your grandma's beef stew - everyones' is different), and just about anything is and really always has been allowed. There was a time when all they had was rabbit and snails and garden scraps, but the world is smaller now and we need to be more open and share that attitude with others, especially when one occupies a world platform like YT. I wish you had said, "Some supposed purists say chorizo is not allowed, but please my friends take the liberty of making it your own with whatever ingredients you love, because that's what the rest of the world does anyway!" 🥰 And maybe it's ok to dish out rules if you know them and follow them but no one knows everything, obviously y nadie es perfecto. Please do not be upset because YT is an open forum platform where thoughts and questions might be welcomed. There might be the occasional time someone disagrees with what is said - not all the responses will be a thumbs up. That's not realistic and probably not too healthy. You're a very intelligent woman and it appears you've gone head first into your career and good for you for following your heart.There is some idiom that says, "It's not all rainbows and sunshine or butterflies or unicorns or was it lollipops??? No todo es sol y arcoiris. Que te vaya bien y puede haber muchos platos de paella en su future🌈Con amor, Lapis
I am in the town of Rethymno on Crete. There is a 91 year old gentleman here who sells hand made phyllo from his shop in the old town. I am going to use his pastry for this dessert. Will report back with reviews from my Greek friends.
The full recipe is on your PC below the video description just below where it says " show more". you click there and it will expand. On your phone its in the same place where you see the word ' more'. The recipe is not printable. I hope this helps.. Thank you
I made these today! Love this recipe, simple. I heated up the crepe pan before I added the melted butter and it was good to go . Your video was exemplary, thank you
If you looked into things a bit more you would realize the saffron should have been bloomed with the stock for at least 30 minutes - you don't just sprinkle in the threads, and you used peas😱 - only green beans or butter beans are "allowed!" That's a definite no-no in paella land (according to those who know, of which I believe you classify yourself by stating chorizo should never be used. Then you fried the seafood first off - never seen that! So I guess you can do what you want but then tell others what not to do.🤥 That kind of attitude is a bit ego-driven if you really think about it. I am just so sick of Paella Snobs pretending to know it all when it's clear they don't. I lived in Madrid for 9 years and then in Platja de Pucol for 3 more years (it is in Valencia right on the Mediterranean coast) and just a little surprise...there are thousands of Valencians who put Spanish chorizo in their Paella! And the Americans love it too!😵💫 Please try to come down to earth a bit, especially if you are going to be broadcasting around the world. No one likes and arrogant show off! Sorry but you brought this upon yourself😔😳Haz lo que digo, no lo qe hago (Do as I say, not as I do.) Have a nice day💛
@@ChristineCushing I have no need to involve myself in trifling, inconsequential and niggling ventures such as You Tube video making. Most embrace the activity for personal notoriety i.e., "talking head syndrome" such as yourself and/or for monetary gain. I am independently wealthy and too busy for petty hobbies ~but to each his own. I'm a jeweler, play polo and manage my polo team; I travel extensively and speak two languages- very full life. Tu eres uvas amargas. I don't hate you, I just think you're full of yourself and use your YT platform to amplify it. 🧡
Oh, my god, as always, Christine --- I wish it were from your hands to my mouth! You have impeccable taste and I love that you marry this elegance with the charm of a greedy warmth!! ♥🥰🇬🇷
@@ChristineCushing Thank you so much for sharing and taking the time in creating a healthier version. I love carnitas but avoided making them often due to the traditional process. I still can't believe how delicious this turned out, wow!😋
This sandwich looks absolutely amazing Christine! I don’t know who is trying to swipe it from you at the end… But they have all my support! I have to tell you… If I were there, I would’ve been swiping it from you too! It looks yummy!Lol 😂
Hi lovely CC! I love Italian cuisine and your foods too. When we put this two together, the result is something incredible delicious like this. Thanks for sharing!😊❤
I just love watching your videos! You are so clean, and it’s a pleasure to see your cooking style. And you are so enthusiastic when you taste anything. That dough looks outrageous!
I was exposed to Morta’ from Bon Ap- loved it- I wondered if the Boars Head was the good stuff. Oh never mind- my Krogers stop carrying it. Such is life in Hicksville USA. Yummy sammy!
8:07 😋 In un’ottima Paninoteca in Emilia-Romagna o in Toscana, trovi queste focacce con la mortadella, questi “panini speciali”, che sono veramente qualcosa di straordinario, una vera delizia ! Credo che chi assaggia queste cose non entra mai più in un McDonald’s (a parte forse qualche americano che ormai ha già il palato rovinato da certe cose 😉) Ciao Christine ! Un saluto dall’Italia ! 👋🤗🇮🇹
@@TheAgentbosko hmm. Gruyère would work as it’s got great melting qualities but it doesn’t feel suitable to pair with mortadella . Also its more earthy , robust flavour would take away from Mortadella. I would go with ricotta or mozzarella . Thank you
On the "What currency was used in 16th century Italy, specifically Bologna?" question, ChatGPT says: "In the 16th century, the primary currency in Bologna and other parts of Italy was the lira. The lira was a silver coin that had been used since the Carolingian period and became widespread across various Italian city-states. Bologna, like many other regions, had its own local variations of the lira. In addition to the lira, other coins were also in circulation, such as the ducat and the florin. The ducat, originally from Venice, and the florin, from Florence, were widely accepted due to their stable value and were used for larger transactions and international trade. Smaller transactions might have involved other minor coins like the grosso and the bolognino. Each city-state often had its own minting practices, leading to a variety of coins in circulation, but the lira remained a standard unit of account across much of Italy during this period." Also, that looks amazing. mmmm
I need to learn to watch your videos during the day because now I'm going to bed drooling craving that food art that you created. It was mesmerizing watching you stretch and form that dough!
Hahaha! ~ "High Drool Factor"! It's true. I've made a version of this before based on the fact that my wife loves Mortadella. I personally don't get it because it's just Bologna with some pistachio in it, but whatever. I'd rather use just pistacchio pesto to get a fuller flavor ~ of course, that's expensive. I've also been to All' Antico Vinaio and very much enjoyed multiple sandwiches (they make more than just the classic), but my wife doesn't like rocket (arugula) which is in the famous sandwich 😵💫 , and which is odd in my opinion as it's not that spicy. I've got some crema spamabile al pistacchio on hand and now I'm inspired to use it to make another flatbread. Another option would be to use it to make some gelato
I have not eated at All' Antico Vinaio , so it's good to hear it does live up to the hype. I have to say this creation was incredible. On your thoughts about mortadella; although its seems the same as bologna, it is truly not. If you take a look at the ingredient list on a package of bologna , it is a chemical factory. Also the aroma of an Italian mortadella is unmatched. I wouldn't eat it often but as a cold cut , it is amazing. thanks for watching
