Cabbage Soup, The Genuine "Soupe aux Choux" from France. 

Filmed a few weeks ago, hence the booze!

Brilliant! Isn't it great when you've got everything... Thanks for tuning in again Natalia :)

How was it? :)

I know right!!! :) Probably due to putting out about 5 videos a year :(

Thanks for tuning in!

Awesome! Thanks for tuning in Carol:)

Yeah, nothing too fancy! Thanks for watching Justin :)

That's the plan :) Thanks for watching Rick!!

Thank you, sir!

Thanks for you kind comment Kimberly! What’s your take on blanching cabbage?

@@Petespans I hope that you won’t think me a heathen, but I do not blanch most vegetables. Asparagus are the exception. I just find it an unnecessary step. I know that in your studies of classic French recipes in particular you must come across many a recipe calling for it. Back in the day you could get yourself a date with the guillotine in a French kitchen for skipping it, but I feel that even most French chefs don’t adhere to it like they once did.

@@hatshepsut8329 Heathen not at all! I never bother myself, as you can see.

@@Petespans I just have to thank you for including the film clip! I took a few moments at breakfast to watch a few clips on RU-vid and I can’t think of a better way to start the day! I am going to get myself over to Alliance Francaise to see if they have it in their inventory or can order it. J’adore it!

@@hatshepsut8329 Can you not rent it on RU-vid? ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-HYpoIeJ5UCQ.html

Duck fat not essential by any means ... Thanks for watching Thomas :)

I know! I'm heading back there

Wow! They fed you well Dawn :) I wonder if you'll be producing any content on your channel?

Hey Andy. To be quite honest, I'm not really sure of the difference (if any) between slab bacon (bacon before it's sliced ) and cured pork belly that's found over here. Anyone?

salt pork is not smoked like bacon is?

Pork belly is just the thicker, fattier part of the area where the bacon comes from on the pig. Because of the thickness it needs to cure longer than the slab, thus it is much saltier and why they call it salt pork. It is not smoked like slab bacon because of the thickness.

2 ans plus tard ce commentaire reste toujours aussi bizarre 🤔