Wait a minute! You said that red onions needed to be "treated somehow" but never explained yourself. PLEASE explain....

Great vibes and personality!! Would like to know some of the measurements you kinda go by to make this drink.

New subscriber here!

😂😂😂 alcoholics are funny

This lady was a total asshole giving stink eye on that show chopped where she was a judge. I stopped watching that show. They would give people whole uncleaned squid and give them like 30 mins to make a meal of it and then bitch and give dirty looks when they found a tiny piece of something that was missed in the squid cleaning process. Well, um no shit sherlock. If it is a "timed" cooking competition. Give them the squid cleaned already. So lame. They did shit like that all the time. And the dirty looks. I just can't. If I was a chef on there, I'd have said something and got kicked off. haha.

Lovely I just did some now Thank you😊

Does olive not spoil if not in dark containers who put it into clear plastic

Your energy was great im subscribing 😄😄

Thanks for sharing 😄

I love Amanda!

❤❤❤❤❤

Or lime Orange or yellow soarbet

So... pandemic is over and no more regular videos? So many chefs moved over to YT and other social media only to bail once they're back in the studio. 😞

Does this work for pickling eggs?

Carmel iced,, Karmulised, Cameleyesed, Car mule hised, Qa mu listed. Jerk me rised.

I watched you on Chopped, sigh… I am so watching you now.

Positively insane

How long do they last?

Love the T Shirt Chef! ❤

Pretty easy with the legs, thigh and wings removed, you left a lot of meat on the breast bone.

Lol

two things...brutally honest here....the idiotic annoying pop ups...videos are not for kids right? second...do not over do it...the personality bubbly pitch/almost scream thing...reminded me of my kids pre school children videos need a little bit of work on that department....bonus...food looks delicious and easy to make.... great recipe to try for sure.

Love love love love these sm don’t stop posting sis

Scrambled eggs and caramelized onions? Have I've missed out on something?

Ps… do you Blanch your peaches first also ? 😬new to cheffery Here

I love sugar snap peas I eat em raw 😂but I’m gonna try this salad👏🏻 If I got to eat ONE THING AMANDA Freitag cooked I could die sooo happy ❤😂🙌🏼

I wish Amanda would come back on yt I only just found her my fave chopped judge 🥹🙌🏼🥰

Such a joy to watch!

You and Drew would be AWESOME together!!! RDJ would be so cool, too!

LOVE these!

Yum

One of my favorites! You’re brilliant and beautiful!

You’re so beautiful and have a wonderful personality, too! Watched you on Chopped for many years but this side of you is wonderful too! Your joy for food is always awesome! Happy New Year Amanda!

Yummy

Yum 😋 these look absolutely delicious!!!

Please include complete instructions if you are going to make a cooking video

So how long did they stay in the oven

I like this! This technique is definitely being used on my Christmas Turkey.

Nice! Also try to make my mom's indian pickle recipe ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-H78MJAHkT90.htmlsi=XSK9OGfiYme1DMa2

I like to make them like this and then bake them in a pan, then eat them with bolognese. It’s like Italian shepherds pie

but you didn't fully cut it. that would be more helpful. tons of meat left.

I’m getting ptsd with those sleeve dragging in bacon juice. ❤

When I first saw on one of the chopped episodes I thought you were Alex for a moment.😂

wowoooww !!yummyyy amazing drink..

For those of you who want to get fancy, tying a bird is called trussing. 😅

Use a jar and it’s so nice. You can add Dijon mustard and have even better texture emulsifying with the oil

Great vid! I have a few questions: 1) can you use any kind of water like tap (or does it have to be spring , distilled, drinking water, etc) 2) I dnt like sweet pickles can leave it out or is it needed as a part of the process? Great tip at the end. I did this with red onion and didn't boil it the left over juice.... turned out great.

Miss you, please restart this series!

Been doing 3lbs of Vidalias for years every Saturday and use through the week in and on everything Here’s another tip Freeze em flat and break chunks off so to start something good Or try the silicone ice cubes never tried the cubes my self Sure it’ll work Obviously after they cool some them freeze

Amanda is a wonderful chef and a terrific teacher. I'm going to try making hollandaise tomorrow!