Fine Dining Lovers is the online platform dedicated to global gastronomy by S.Pellegrino & Acqua Panna. Discover the most exclusive recipes, world class restaurants, renowned chefs, events, amazing food photography and premium content. Whether you're a pro or a curious gourmand, do not miss Fine Dining Lovers' extraordinary stories. We respect privacy policy regarding the personal data you share on this page, in addition to RU-vid platform rules (Find out more by clicking on "Legal Notes").
Italian Pizza(especially in Italy) does leans towards you being healthier, and more natural, because they use only fresh ingredients that came directly from a farm, leagues better than the stuff in a lot of American Pizzas. in American Pizzas, there is a lot of ultra-processed ingredients from an industrial factory, and may even contain additives that is poisonous to your body(especially in the bread part), containing an additive called Azodicarbonamide(ADA), a whitening agent that are used in Yoga Mats and Shoe rubber, and they put that in american bread(including the bread in american Pizza). ADA is known to cause cancer if consumed regularly.
A wonderful recipe and absolutely masterfully executed, and I would absolutely love to eat it. I can see that the olives are adding the punch of salinity, and there are umami and citric ingredients in place of Worcestershire sauce and/or anchovies, but sans cornichons or capers, and with sliced beef instead of chopped, it is certainly not a steak tartare to me. This is a wonderful carpaccio or crudo recipe, but no tartare.
Oooh my mouth is watering too much! I would eat the entire batch you made. Zabaglione is my favourite pudding, and it's so hard to find on menus everywhere. Where is your restaurant? Just looks too delicious for words!
Thank you for the video, we have been going 3 years, 1 year as a pop up, 2 in our food trailer! We just found out today we get to pitch and do a tasting with a group of investors!!! We are super stoked! Thanks for the information!
You just had to bring "climate change" into it didn't you. Big thumbs down. And why didyyou mention pigs hunting the truffles at all? You know, what they used forever to find truffles...
The amount of sugar stated in the overlay should be 70g as in the written recipe and the amount of almond milk in the written recipe should be 500g as in the overlay. I made those adjustments and they turned out great!
Grüezi Hoi Andreas 😊 freu mich zu zehen. Zeit etwas 20 jahr zum treffen best Chef of the World!!! Just wanna say hsllo personsly and make a foto with you. But im really poor to visit your place. Danke vuel mals für leckere esse gel. LG. Sami Vo SG
God is good! I truly hope when people watch this and see the design of our creator. The odds that all of these things happen by millions of years of chance takes more faith then to believe that our creator is perfect and wonderful. What an amazing transformation
Master masala: Food processor: coarsest grind 4 onions cut into quarters. Pan: 8 T oil, 1 T ghee. Whole slices add: black and green cardamoms ground in pestle, 3 bay leaves, 4 cloves, 3 cm cinnamon or cassia bark, 1 tsp cumin seeds. Add onions. Carmel use until golden on medium heat, adding 1 tsp salt. Food Process 4cm ginger, 3 cloves, add 3 Birds Eye Chiles, add to pan. Increase heat. Cool for a while 10-15 min. Add oil or water to prevent sticking. Ad a little water, cook 6 more min. 10 more min. 150ml tomato sauce. 2 min. Then turn to low heat. Add spices: 1/2 tsp turmeric, 1 tsp paprika, 1/2 tsp cumin powder, 1.5 tsp coriander, 1 tsp garam masala, 1/2 tsp salt. 8-10 stem and leaf cilantro, chopped. When oil seeps around edges, it is done. Can store in freezer. If u add oil on top of jar, it will store in fridge for 1 month. Can use as a marinade for two chicken halves.
Marinade: tsp salt, 3 T yogurt, mashed 1 kiwi or papaya (enzymes). Mix with hands. 24 hours or 12 hours. 7 T oil, whole spices: 3 dry chiles, 3 green crushed cardamoms, 1 black cardomom, 8 peppercorns, 3cm cinnamon, 2 bay leaves, 1 tsp cumin seeds. Mix in the hot oil. Then add lamb. Keep moving lamb until sealed. Add 1 cubed potatoes. On lower heat add 350g Garam masala paste. Add 700ml or just enough water to cover. Might need to add 1/2 tsp salt, 1/4 tsp chile powder, 1/2 sugar. Lid on in oven 240 degree 10 minutes. Wilt spinach in a little water until soft 4 minutes. Cool in a bowl. Reduce oven to 180, 25 minutes. Mash spinach into paste can use food processor. Add spinach to lamb. 10 more minutes in oven. Add 3 pinches sun-dried fenugreek. Break leaves with fingers first. Garnish with cream.
so u eat whole cumin seeds?? cardamon shells an cardomon pots and bay leaf with the rice? thats not good at all, they should be fished out before puttin the rice in the water
So love Indian food, so lovely specially you.. My favorites are Chicken & Mutton Biryani, Chicken and Mutton Kadai and Chicken 65 and Chapati. Love here from Kuwait to Philippines. Chef Rob
If I had a dad like Jack I would have attacked him because of the bs, lies and let's not forget horrendous food. I'm also saying this as someone whose dad left their mother once they found out she was pregnant and I'm glad he left instead of staying and being a dick like Jack is. Tbh Jack reminds me of my uncle with how he treats his daughter.
