Potluck with Ali strives to bring you the very best in all things food and drink! Tune in to some of our favorite topics!
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Your food has a certain enchantment to it. Although I admire your efforts, I was wondering if you could show "K.h.A.l" viewers a video of you cooking.+.😍 😍😍😍 ========================
I've been making this recipe for more than 5 years now. I had some truffle oil or espelette pepper (or whatever is in my spice rack) and this recipe never disappoints. It is a LOT of work to get the meat through the tamis but it is a must for every chicken lover out here. Thanks chef
Drinking really good whiskey when itsmade by talented still masters Is almost a sacred experience because it represents the still masters highest art. On March 9 for my birthday, I decided to find out what the attraction was with whiskey as I had never drink any before. I drank a bottle of Weller Antique it was a unusual experience Because up till then, I had never drank Any whiskey before except a swig of Jack Daniels when I was in high school, which was not very pleasant. I was very lucky in my choice of bourbon because I find myself with a powerful desire to drink it again. I could almost say it was an experience like no other.
I just learnt about the existence of this veggie about 2 days ago which is crazy considering it's been around for so long. There's just so much in the world and you can never stop learning. I do hope I can try it someday
thank you for keep asking the same question on what type of fish can you use? I can’t find that answer anywhere. it’s exactly what I was looking for. I’m going to the Caribbean and I’m gonna try to catch a fish on the boat and make ceviche for everyone. It sounds like any fish will work but white fishes preferred.
Jane Renee never ever seen any gelato made in advance. It can't be made days before, it has to be made every day, it doesn't last more than a day, it has to be thrown away.
Kavalan has no idea how to age whiskey. Please don't pay $500 for a Kavalan Oloroso Sherry Solist that's aged 5-7 years. It is so sour and leaves the nastiest stain you've ever seen on the walls of the glass.
