❤nice

@englishmanfoodie

Ай бұрын

Thank you

Loved it Steve I’m putting your name forward for master chef,,, keep doing what your doing ❤ love your channel 👍👍👍👏👏👏🫶🫶🫶

@englishmanfoodie

2 ай бұрын

Awesome! Thank you! i will be waiting for the call !!

PROSET CHEF STEVE 🐙 🍝 😋. That looked to die for Steve and must have tasted DELICIOUS 🤤. Excellent result for a first try. BTW, that 'plastic' you found (16:30) was infact a "bone". For even better result Steve, "beat" the calamari before stuffing and "cover" dish during cooking/simmering🤔. Thanks 🍳🥘🎥👏 Cheers 👍🇲🇹❤️🇪🇺

@englishmanfoodie

2 ай бұрын

Thanks for the info !!

@johnabela932

2 ай бұрын

​Sent you an email 🥘!. Cheers 👍🇲🇹❤️🇪🇺

Needs to be cooked longer with lots of sauce covering the squid to be tender. Good try Steve looks delicious 😋

@englishmanfoodie

2 ай бұрын

Thanks for the tip..next time I try that our xx

Yummy !

@englishmanfoodie

2 ай бұрын

It was! there are some things next time I would change, good effort I think

Hi Steve.,.not for me....but tried your Schwartz chicken cacciatore from a short while back and found it very nice and will do it again with variations again soon !!! Best Regards....Peter

@englishmanfoodie

2 ай бұрын

Sounds great Peter More on the way !!

I think that if it's worth making your own Italian herbs, all depends on what you are making, some things are not right unless you are using an exact spice mix, yet I think that things like soup or some stews the mixture you get could be great. Although if you are growing the spices yourself they might be fresher, and more tasty. I myself don't ever use manufactured Italian spice mixes, because I don't care for the exact spice mixtures they use. I am familiar with 'Pulpetti tal-Corned Beef', and with the corned beef and egg, we use homemade mashed potatoes as the filler. Of course you could use bread crumbs, and other things. I think that we would call that simmering, here in the USA, not broiling. Broiling in the USA is cooking at a very hot temperature, and the heat comes from the top when broiling. I would have put more liquid and cooked it longer, an hour or more. That would have softened it up more. Some parts are harder than others because you did not have enough liquid, and of course more time would have helped soften it as well. It looks good though.

@englishmanfoodie

2 ай бұрын

Great comment ...Thanks for the info Alan

Hello friend I feel bette ,r cosy with these cooking videos... Reminder of my mother ... the Queen 👑 imo.. mind my content but its just what im passionate about...

@englishmanfoodie

2 ай бұрын

Thank you so much