How did you get so little browning in a 425 degree oven? I’m genuinely shocked. Well spoken and a well organized video but as the other comments are pointing out the thumbnail does not look appetizing but hey I clicked for some reason so.
@@ToxicGamer86454 Oh? This isn't some 3rd world country? I thought it didn't matter where you got it. Again, any restaurant that isn't extremely cheap will serve you pork this way. Instead of arguing with someone who knows more about the topic than you, you could simply look this up yourself, saving us both some time. Although considering your profile, I'm sure you yearn from any kind of attention, even if negative, so I'm sure you will keep going.
@@ToxicGamer86454 The FDA recommends a temperature of 145F, go ahead and check what that looks like for pork. Maybe you're just too poor to know, no shame, but good restaurants often go as low as 130F.
@@sommerfugl77 😂 This Google expert! BTW, I didn’t say anything about temperature. I said that a restaurant would not serve it this way. Your local dive restaurant doesn’t count. That is the most disgusting looking meat I have ever seen. Peasant trying to seem sophisticated 😂🤦🏼♂️
stop it ... driving me nuts with salivation of my hunger pains ... Clam digging here in Chatham and will be doing a lot of experimenting with "free " clams ... sort of free except for the cost of the permit.
Did this over the weekend. Only departure was I included capsicums, eggplant, zucchini and tinned puree tomatoes...OK, a lot of additions I admit but the fundamentals were the same. It was sensational. The recipe is super simple and vgery6 quick. Thanks, Chef, for this great recipe.
Hi Lucy! The first recipe shown in this video is for some simple, Greek Yogurt Bagels! You can find the instructions on our website here: www.heinens.com/recipes/4-unique-ways-to-use-greek-yogurt/.
