Chef Terry has 17 years of cooking professionally experience. He has cooked at a 5 star 5 diamond resort other fine dining restaurants. He has also run his own fine dining Steak and Fondue restaurant. He will use this experience to show you how to make new dishes and to put new twists on classic dishes to help you become a better home cook. Whether it is for a special occasion or just Tuesday (or Wednesday or Thursday... ) he can give you new ideas on how and what to cook.
@@johnkennedy6942 This comes out great with other liqueurs/wines other than sauterne. Toasting is always optional especially considering I am limited to 60seconds for the short format.
I appreciate the effort but no, sorry, LOCRO DE PAPAS is not blended - basically he's made a liquidy mashed potatoes. Chop the onions real small, add the potatoes, then broth, then cook until the potatoes are falling apart, add the milk, cheese and done! No need to blend, and then add more potatoes!
Forget your Irish Cream. Check out the Scottish Athol Brose. It will drag your IC down an alley, beat the snot out of it and steal its wallet. Athol Brose is absolutely sensational by comparison. IC is really nice, no arguments but AB is way WAY top shelf in comparison.
I wouldn’t call it jumping through hoops! What I did was reach for another shelf! Cold brewed coffee is easy to make and is generally available in the 3 markets I frequent. Plus a couple of convenience stores and the coffee shop in one of those markets. Dutch process cocoa is a little more difficult to find. One of the three stores didn’t have it. The goal of this video was to show the thought process of making substitutions. To analyze why an ingredient was there and how to eliminate or, in this case, reduce the amount of that item. When I researched this recipe, all of them had more than twice the sugar this recipe has. As far as non-nutritive sweeteners, I am not a fan. Yes processing sugar is very manipulative but it is cooking. Unlike manipulating the chemical structure of glucose and maltodextrin.
OK, You can cut the bitterness from coffee by never brewing it or letting it come into contact with boiling water. At sea level, water boils at 100C. And that is the temp at which bitterness elements become soluble. So, after boiling water, let it drop for a few minutes, to about 96C, You still get a great cup of coffee, but no bitterness. the other thing, is if you use a pinch - like two to three grains - of salt.the slt blocks the bitter receptors on your tongue. I dont know if you can buy unsweetened condensed milk and use safe sweetenrs, like stevia, but I intend to try it.
Those are all great options. With that being said I live at about 7000 ft above sea level. Water boils a few degrees below 96c. Cold brewing is very consistent at all elevations. Unsweetened condensed milk in the states is called evaporated milk. Using evaporated milk and an artificial sweetener would further reduce/eliminate the sugar. Give it a try and let me know how it works out. Thanks
The regular too sweet version is my drink of choice when I’m in Vegas, losing my ass when playing slots. Also, O’Shea’s casino in the Linq has (used to have??) a machine at the bar that made frozen Bailey’s …... $12 for a nice, medium milkshake sized drink. Yummmy!!💕 Your version looks much nicer, sweetness wise. Thanks!
It is plenty sweet! But not over sweet. My wife likes the extra cocoa. But you can cut that back to suit your taste. Also use good Irish Whiskey! You will thank me later! Glad you like the recipe. Hope it works out for you.
Just to rectify that the oat originally is not glutten free. Though , its glutten is not as bad as the wheat flour . The wheat flour is seriously bad for the human well being .
From Erie❤ I worked at Arnone’s for a bit! The pepperoni bread was delicious! I miss the pepperoni balls… I hope this recipe is close to what I remember✨
Hello😊✨ Thank you for responding! I’m wishing You and Yours a Wonderful Holiday Season✨ My Dear Mother Carmela Borgia was a Chef in Erie for years…We knew the Mobilia family from North East, I need to get back home 😢 Take Care☮️✨
Your bread looks great! Have recently begun baking with oat flour and have found that adding a tablespoon of cornstarch per cup of oat flour helps to make the baked batter less crumbly. Just thought I'd pass that on in case any others may wish to give it a try. Thank you for your good tutorial.
I will have to try that. By adding the old fashioned oats give it a bit more structure. I have also added Flax meal that will also give that missing structure
