wow, this look very tasty & well prepared, cafe-quality tart. A neutral glaze/ nappage on top will make it look more professional, I guess. Btw, thank you for sharing such an awesome food recipe. You got a new subscriber 👍
Thank you so much for the positive comment ! And yes , you are absolutely right, the way I was taught in professional kitchen is to glaze the fruits with a nappage, typically apricot gelatin glaze. Which would give a glossy finish to the fruits also makes its last longer in the display fridge counter. But at home I never do it since it won' t last long enough hahaha . Also I find that the glaze takes away the true fresh taste of the berries at their absolute best. thank you again for your support. stay tuned for more... And remember, the more Flavor , the more Fun ;)
oh yes !!! good idea , cherry cola would be good, shame because cherry season was a month ago at their best. We could always use frozen . We'll see what we can do. Thanks for the suggestion. keep watching we have more coming ;) And remember, the more Flavor, the more Fun
I showed this video to one of the older people I work with and they said “that looks so delicious but that’s how my husband got gout” 😂 still I want to try this. But with actual veggies too because fibre. Different food needs for different people. I would never shame anyone for what they eat. It’s a big rule of mine.
Hahaha you're right, maybe mental health advice. Since I'm a trainer when it comes to health, I never listen to anyone except my own body , carefully paying attention, monitoring, and taking notes. Your body will ALWAYS tell you the truth when it comes to health. I think listening to propaganda or misconceptions of society is a very dangerous game. Testing things for yourself is always the best way to go. I definitely nit a pure carnivore, and I'm not saying everyone should be. But my body and genetics is definitely pushing me that way, and I feel great. At the end of the day that's what matters and I just want everyone to feel amazing. So my mission us to share delicious recipes that might help people regardless of their food choices. Thanks for the support. Stay tuned there's more coming
@@flavorfriends-tv You probably know more about the human body than Jordan. He is not a person I take seriously in anyway shape or form. He just keeps saying and doing really weird stuff. And not in a funny way. I love funny weird stuff. Remember when he tweeted bdsm p**n and claimed it was a REAL Chinese fertility clinic? Remember when he tweeted “Up yours, woke moralists. Tyranny is always petty- and petty tyranny will not save the planet.”…. All over a paper towel dispenser not giving him enough paper towels at once. The dude is a freak 🤣 Him promoting the carnivore diet is a broken clock right twice a day type thing. Just make sure you are getting all your vitamins. You seem rad, don’t let jordan p effect how you think. He’s not a good influence for anyone. Stay growing and learning
@@flavorfriends-tv I should have been more specific, I genuinely think Jordan doesn’t take his own advice, and is a quack. No shade to you, this recipe actually looks great. And people claim that a carnivore diet works for them. Im not really one to comment on people’s personal choices. More so warning about Jordan Peterson. People have done in depth dives with examples to how he is full of sh*t. He was comparing gay people to isis a few weeks ago lmao. The guy is unhinged 😂
Thanks for the positive comment! And about the diet, I was in the same opinion as you, but as a personal trainer, I did years of research and hundreds of nutritional profiles with clients and obsessively testing what works and I can confidently say , you can absolutely be healthy and thrive without vegetables. Maybe not every genetics , but certainly a big percentage of the population. At first, I wouldn't believe it , but instead of listening to misconceptions, I just went and tried it myself, and the results shocked me. Because every single vegetable we eat today in our modern society doesn't exist in nature, the vegetables we have we only obtain with years of crossbreed until we had something that was more palatable. But we certainly didn't evolve eating those things. Most plants in nature in their original state are quite small bitter and toxic to the point where we wouldn't be able to eat much of it compared to flesh food. But I still eat some veggies, just not as much as I use too and I never felt better. Results don't lie. Maybe you can try a month challenge and see how it goes. Let me know if you do and how it went. I am always interested in people's opinions and experiences. Thanks again for taking the time. Have a good one
hey ! thanks for your comment !!! I'm not a pure carnivore myself, but as a chef and a certified trainer i like to explore many diets and methods and share my experience. And ok thanks for the tip, will try to adjust. Stay tuned many more recipes of all style coming .
Hahaha yeah , you're tripping 🤣 it's vanilla essence. Soya sauce we be definitely weird. Here is the list of ingredients ingredients for the fruit roll: - 2 cups of fruits ( kiwi , strawberry) - 2 tbs sugar - 1 squeeze lemon or lime. - flavor extract ( lime essential oil and vanilla extract) for the coating : - 1/2 cup sugar - 2 tbs citric acid
Thanks for the positive comments...and you are right.... but if I'm being honest I know how to do better hahah.but this is just a easy quick weekly meal, and our channel is based on honest casual food with no filter. Not everything online has to be perfect all the time, but rather approachable for everyone. And I also respect that everyone is allowed to critique our work as they please, I'm completely for freedom of speech. But having positive comments like yours is alway good to hear. Have a good one
I love chillis but not on their own, but I love them in stir-frys with meat & lots of stirfry veggies, to take away some of the burn, I usually use cold youghurt or cold cocomut cream straight out of the fridge.
Hey thanks for the comment! Yeah same here , I love chili in general in my food , they have such a vide variety of unique flavors and will definitely spice up any dish nicely. And yes these ingredients might work , but as we demonstrated in our testing, the cold was the crucial factor, numbing the pain until the effect goes away. Keep sharing :)
Bottom off, onion on the flattened bottom, cut in half, peel, dice, discard top. Keeping the top on keeps the onion together and gives you something to hold on to.
Hey thanks for the comment. Well yes it can damage it if you don't use the right technique. As long as you have control and you don't aim the pointy part of the fork towards the blade, then if it makes contact, it just glides over the blade with any problem. I have been using this methods for years and I have never cut myself once in my entire professional chef carrier and still own the same mandoline with no damage what so ever and i just sharpen it myself when it gets dull from usual use and ware. I encourage you to give it a try and experiment with it and let me know what you think. Happy cooking Take care and thanks for watching
My friends always tried to tell me me the restaurant dicing method was THE method. But it never clicked with me. I’m a novice home cook and just couldn’t figure out how to make that work for me. I looooove your natural with the grain dice. This changed my life! Thank you!
Thanks for the comment! And same here , after working in professional kitchens for many years you realize that the standard method is just not going to work for the volume you have to do. Keep on cooking and stay healthy
Well I'm not sure there will be a next time. That experiment was painful hahahah Also any kind of oil will act the same by spreading the heat around, making it worse. But thanks for the suggestion. Keep watching, there's more to come 😉
Simplement le finir au four... ou sur le BBQ en cuisson indirecte. Donc au propane, tu ouvre le brûleur de gauche et tu met la viande a droit , même chose avec le charbon. Et si tu peux ajouté quelque copeaux de bois a fumer, tu peux transformer ton BBQ en smoker assez facilement. Et vu que la totalité de la tendreté est obtenue durant la partie mijoté . La deuxième étape c'est just pour donner du goût et de la coloration. Alors pas de temps ou températures spécifiques. On garde un oeil sur les ribs jusqu'à temps qu'elle soit belles et bien caramélisés . :)
les ingredients sont dans la description du video les voici 5lb of potatoes 1/2 lb of bacon 2 medium onions 1/4 cup butter 2 cup milk 1 cup grated cheese ( or more ) 1 piece of Brie cheese for the top (optional)
