I found this recipe in a French magazine from the 70s! 🔝 My kids ask to cook it every day! 

Throughout I was wincing at the knife and grating technique. 25 years working in kitchens with chefs and I never saw nails like that. I was worried! (Lovely nails though, dish looks good) just be careful!

❤ Tyfs!

Thank you!

That's a good hack, thanks

I can’t use it on its side and I don’t mind if my mushrooms aren’t perfectly cut but it’s pretty easy to get them as good as with a knife. But I understand if you’re not very good at cooking and don’t have good knife skills. Good tips for the disabled though or those not so good at cooking 👍🏽

Thank you for helping people feel better.

It takes as long to watch the video as it does to cook the recipe. I'm not very patient.

Oops you seem to have a problem.

Please could you share some?

I need this form of ASMR. Not only are the recipes delicious but the entire presentation relax my frayed nerves.

I put it on x2 speed and sound off, and it was still slow

Excellent and calming!!!!!!!!!!!

San Antonio, Texas ASMR cooking channels are my go-to for wholesome, delicious family meals. Love all the fresh ingredients and whole foods. Your veggies always look so vibrant, crisp, and free of blemishes. You look brand new!

@@rasikareddy9290 greetings from me in New Zealand. I agree with you that not all of us are professional Chefs when it comes to cooking so I also like the way she is easy to follow and the clear and simple way she gives us the‘Know How’ on how to prepare the dishes. As you said what better way to spend a rainy day than relaxing and enjoying her cooking.

Always looking for new ways to chop onions 😪

Will you adopt me so I can eat like this all the time? 😅

I can’t cook. If not in the mood I can’t make jello. Yikes!

Agreed. I swear, people can be so mean!

😂🤣🙄🤷

@@ladyhawk5245 I recommend to any young person who's going to be living on their own for the first time who isn't well-versed in cooking to have a copy of "Betty Crocker" cookbook on hand. It is BASIC and the recipes are uncomplicated, economical & produce delicious results.

and so it goes on and on and boringly on consuming every ordinary ingredient that the planet has to offer yaaaaawwn

Realmente aburrido. Es como un narcótico para dormir!!!

Very considerate to the rest of the world, oh wait, I forgot only Amurriggans count. Well, we are clever enough to figure it out by ourselves simply by watching.😂

Metric measurements never caught on here, but they are actually easier and they're on all our measuring utensils, anyway. People are just afraid of new things. 🤷‍♀️❤

So True!

@@elizafaulhammer2203like

I think it's good to see sometime, reminds me of my school days.

Yeap!

Great!❤❤❤❤❤❤❤❤

Vídeos muito longos. Eu não tenho paciência.

The slow movement…

I loved your video here in Livingston,Tx

it's ai

Nee man, haar stem is verveelig 🙄!

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I’d be curious to know how many of those people then actually cook the dish. Probably very few. Just people wasting their time and their life on the internet.

@@marylinharris1353Cranky, aren’t we?! People spend their time doing what makes their life easier. If you don’t want to “waste” your time, just go away without commenting

That would also make some fancy Mac and cheese.

@@marylinharris1353Or people like you, wasting their lives making rude comments on the internet.

I also find her videos are too long and slow, however, I do like what she's making. All I do is put the playback speed on a higher setting and that makes a huge difference.

@@jeanettefranco6942 so very true. It’s alllll fresh!

Exactly correct. Yes it goes a little slow. Next time this individual wants to go to sleep, play one of the 100's of videos of tRump whinning!!!!

Todo muy rico y nutritivo. Pero muy lento.

​@@debbie4893😂😂😂

Thank you so much! 🫶👩‍🍳

What is the dish. Wish you started with that

Thank you for your comment. You are very kind. I will try to continue to please you with my dishes. 🫶

I wish she would also go a bit faster

I love your recipes. Cape Town, South Africa

@@suzeanneizzard4486 If you're watching on a computer (as opposed to your smartphone), whenever you want the video to go faster, just hover your mouse pointer over the video window, then when the 'cog' symbol appears in the bottom right-hand side of the screen, click on it and then click on 'playback speed' and you can increase or decrease the speed of the video.

😊

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Did you add anything else to it ? 🐈🐕

Thank you. I hate comments on blogs where they give five stars because it looks good. I want to know from people like me who made it for their family. ❤

By the time you finish the recipe, I develop hunger pains

Way too many ingredients…too expensive with inflation.

Delicious and thanks for the nap too.

@@corazonvillaflor5829

Boring... borinh.

Hiiiiii from Trinidad and Tobago 🇹🇹

Hi Warm😂greetings from South India 🎉

Sorry as a French we do not do that in american way 😂😂😂😂. It's probably even not a french receipe... or some weird one from a weird magazine...😬

I’ve got one too which I use to grate fresh nutmeg.

DOAMNE!Nu am rezistat nici un minut.Sa văd ce?Cum se chinuie un sfert de oră să taie o ceapa sau un ardei?😮🙈

⁠@@Catriona-wx7lvtrying to guess what language ur post is in…I’m guessing Turkish or an Eastern European one.

We Americans are mostly backwards when it comes to languages- and usually unilingual

Que lentitud, está bien la receta, pero tanto tiempo invertido no vale la pena. Ladtima

Too slow & we dont need to see every darn item chopped. This recipe is time consuming & uses an awful lot of Ingredients.

It's simple, yes. However, it's very time consuming. There is a difference between the two.

Not nearly as time consuming if you get all your ingredients prepped and just add them

@@dianem2071 The prep work can often be more tedious and time consuming than the actual cooking!

​​@@retroguy9494- It's like painting your house. The proper prep work is more important, more tedious and frequently more boring than actually getting to the heart of the matter, and doing the actual painting and trim work! But in cooking, all this prep work is more important than actually assembling all the "pieces parts" and making the meal itself. In fact, it even has its own terminology - it's called "Mies en Place" or "Mees en Plass" which is French, and technically means to "put in place" but refers to preparing all your ingredients in advance, and "putting everything in place" so you can just assemble all the ingredients by cooking them. I spent quite a few years, in "another life" working in restaurants, doing everything except managing the whole place. I started out washing dishes, cleaning dining rooms, then went on to learning and doing wait staff work, hostessing and cashiering, changed to "back of house" for better money, and learned prep work from a commercial standpoint, worked as a general prep cook, a sou chef (soups, sauces, dressings, etc.,) then in bakery and desserts, etc. Finally I worked up to line cook, and kitchen manager. One place I worked, the "chef" in charge was such a prima donna, and so unpopular with the other staff, especially the waitresses, because of his bombastic attitude whenever anyone criticized their food and sent it back, you could hear him raving all the way in the far corners of the dining room. He'd have some of the younger waitresses in tears, just for doing her job, and making him do his. The manager was feckless, and refused to deal with him, so I started working on him myself. After he decided on the special for the day, made it or at least showed us what he wanted done; then made the soup du jour, I started encouraging him to "take a few hours break" and let us handle the lunch rush. There were plenty of us, and I had proven myself capable of running the line for a meal time (and not blow the place up!) And he actually took me up on it. I bet him $10 that we would not only do it in his absence, but do it with no complaints from the customers OR the staff! He took me up on that too, sure that he'd win that bet easily. We, working as a team, and not beating up on the wait staff in the process, won that bet a week running. I didn't mind pocketing an extra $50 bucks, when I kept all the money, which I rarely did, but he sure minded losing it! The first day he went strolling out of the building to his big red Cadillac parked in front of the building, smoking one of his tiny little cigars and drove off, some of the waitresses came in to the kitchen in a panic, wondering why he was leaving just before lunch??😮 6I assured them that it did not mean they were going to lose their jobs because the place was closing (well not yet anyway, but we didn't know that yet) and we were all going to get through it just fine. So good in fact that he would never be missed! I promised them I would not treat them like the idiots he did, and any plates that might come back would not be met with screaming, profanity, temper tantrums or threats of being fired for incompetence. I didn't work that way, and they had nothing to fear from me. They LOVED IT, and we all got along swimmingly! One 🍽 plate came back, because the customer wanted his 🍔 hamburger cooked a little more. That was too easy! I always cooked burgers to at least medium, per food handling standards and restaurant policy, and if they wanted it more well done, that was simple. Had it done in 5 minutes, redressed and sent back to the dining room and in the waitresses hands before she realized it had already made it to the grill. The customer was justly pleased, and the rest of the day went just as well. No screaming, shouting, or controversy, the kitchen was run neatly and quickly, and by the time "His Majesty" came strolling back in the building, I had the kitchen broken down, most steamtable pans redone, the originals being run through the dish room, the grill clean and oiled; the floor swept and ready to be mopped, and everything else wiped down and sanitized. It was quiet, calm and organized. He was aghast, and I made him pull out his $10 and hand it over! I got it changed into ones from one of the waitresses who wanted to "sell" her small bill tips, then I just distributed it amongst the team who had all cooperated in making the shift run so smoothly. There wasn't much to go around, so I didn't take a share to make it go round a little further. Besides, I already knew we could do it without "His Majesty" ruining the day! 😅 This lasted until just before Christmas holidays ended, and the owner decided that despite our hard work, the location off the beaten path was making it difficult to get customers into the building. So he closed the business "temporarily" he said. He wanted to relocate, but found that anything in a better location, in decent condition, and that wouldn't need major redoing inside or out, and that was available, cost much more than he was willing to pay. So, while we waited for him to make a decision, most of us couldn't wait very long without a paycheck coming in. So, eventually, most of us, including me, had to find other jobs. I did, in a fairly ritzy restaurant - the kind with a dress code, thick carpets, brass railings, live plants tended twice a week, a high class bar, fresh seafood flown in to the local major airport twice a week, prime ribs cooked fresh each morning and/or afternoon, depending on what day it was, etc. They were looking for cooks and wait staff, and 3 of us ended up working there. It was cool working with other coworkers we each knew from the old place. (Which never reopened anyway.) I took the prep cook's job they advertised, and it worked out nicely. Lots of experience gained in many more prep items - fresh made salad dressings each day, fresh 30 gallon steam kettles of clam chowder whenever the supply got low, other soups made daily, fresh baked loaves of bread to serve each table in the evenings; fresh cut veggies, battered and fried as "free snacks" for their "Happy Hours" for the bar, freshly baked quiches with house made fillings each day for lunch specials, and prime ribs brought in every other day, seasoned in house and roasted in the special convection ovens for that purpose, etc., etc. I learned a lot there, including their own recipe for clam chowder! I memorized it (naturally,) wrote it out at home, and broke it all down to a one gallon portion. It was a real hit at home, and for guests!

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Hello I am a new viewer to your recipes, I am on a diet as advised by my doctor, I am getting really getting hooked on your recipe ideas, but they need a lot of cream and cheese. Although I I know I will lose some flavour can I use semi skimmed milk and although again I will lose flavour, can I use some cheese and low fat chees triangle's, the cheese triangle I use are still very tasty. Thank you in advance for any advice you can me. regards Catharine

I like your voice!

Love the relaxation feelings when watching your videos. Cooking usually makes me stressed. Looking forward to preparing this meal. Do you have nutrition info😊

🫶

Bravo !!

It’s FROM the 70s, so 50 years old.

Sólo fueron 2 ajos...😮😮😮

The more garlic, the better 😅

🫶

Cilantro tastes like soap and is disgusting. Use parsley instead, or dill.

​@@Melissa169a cilantro doesn't taste like soap if mixed with the right ingredients. I use it in my Gazpacho recipe and you can't even taste it apart from the other vegetables in it. 😋😏

❤️

Hi from Northern Virginia! Thanks for two very wonderful recipes and your lovely demonstration and voice. I will be trying both of them as soon as I can!!!

@@Deliciousandsimplemeals

The pace is fine for me as it makes it easy to follow. Watch once to gather the ingredients then replay to follow along as you actully make the dish.

I will try your recipe❤

She has a pretty voice.

Why is it a big problem to not have to go back and forth? I would have thought that was a good thing 🤷🏻‍♀️

@@autumn5852it’s not fun to have to rewind then play then rewind again because something is too fast to catch what happened.

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😂😂😂

Yes, it's far too slow. A written recipe is much faster to follow both in deciding whether to make it and for actually doing so.

Nobody forced you to watch Kristen

@@FreedomFighterGirl45it’s her opinion so stop.

Right!! 💤💤💤

I agree no life story stuff, I don't want to care about anything, 24/7, I just want to zone out to the food and forget about my day and everyone else's. When you live in Oklahoma, you want to forget that too. You have a nice voice for that.

Yes I'm falling asleep nearly, very relaxing music and voice.

Like watching grass grow.

Thank you for the nice comments. I'm sure she appreciates it.

The video is good but to slow

By the time she is done😮my husband went to get some takeaways😅

❤

❤

🫶

@@judyreynolds305 Thank you!

hexclad

@@michaelzajic6231 yes Michael I agree with you. Not all of us are professional Chefs so I like how easy it is to follow her recipes and how she prepares them, giving us the ‘ know how’. Greetings from Pauline in New Zealand.

Missouri. Looking forward to trying these

Her voice is very smooth. But I rather she'd get to the point 👉

😂

Yeeeeesssss...I also thinking about it too

She got the nails shorter by mark 15:30.. 😂

Cooking with long nails is UNHYGIENIC!! Bacteria love long nails and chips of nails in the food 😮😮😮.Very bad practice

שכח

🫶🥰

God bless you in South Africa. From Albania 😊

Thank you 🫶

If you are sleeping,go to the doctor

When I prepare my dishes, it's as if I'm immersed in meditation. And I want my viewers to leave their problems and worries behind, relax and enjoy themselves.

Yooooooo muy lento ,si tiene q picar 10 cebollas cto tiempo ? Noooo revuelve y revuelve ,nooo

The tiny graters are everywhere. I can get one for just under £4. You can get one for $2-$6 or three for $8.

🥰🫶

I'm french and a cooker but I've never seen of my life a french recipe like this one . Could you please let me know the 50's french cook book where you saw this kind of macaroni timbale recipe?

USA looks wonderful. I will try it today.