Пікірлер

• 
  @bonnieburgess-wiedeman55318 сағат бұрын

  This is an excellent video that takes you step-by-step through the whole process of making Beef Burgundy Greatly appreciate his time explaining and demonstrating how to prepare each ingredient. Looking forward to making us for dinner tomorrow night!

• 
  @PIANOPICTURES20 сағат бұрын

  Please don't cook tomatoes in CS pans. The oxidation is the thing, and the smell too. Tested it myself.

• 
  @magdalenakandyba43533 күн бұрын

  I made it today and it’s delicious ❤️ Thank you for the recipe! PS You have very nice voice.

• 
  @philipplouden58923 күн бұрын

  I recognized that pan in the thumbnail. They sell them in nearly every size at E. Dehillerin. 🙂. Single size, Triple even. Etc.

• 
  @gaylefisher439914 күн бұрын

  How much butter exactly please ?

• 
  @rufusred4416 күн бұрын

  This looks delicious, but it's actually a sorbet. Sherbet is milk, fruit, sweetener, salt and citrus or acid.

• 
  @Buffcole121 күн бұрын

  Miss your videos

• 
  @christopherjhall23 күн бұрын

  Thank you. Have been looking for this recipe for a long time

• 
  @PriscillaVanSutphin26 күн бұрын

  Merci beaucoup!

• 
  @LolaMarigoldАй бұрын

  i just made these. I ground up the nuts and roasted seeds and nuts. I don't have psyllium so i replaced with double amount of ground flax. I cooled them off when done but they are falling apart in small pieces. :(

• 
  @casandra20000Ай бұрын

  La linaza y la chía húmedas hacen las veces de huevo Lo he hecho con pan duro remojado en agua misma cantidad añado de semillas y queda delicioso Lo vi con svetia

• 
  @casandra20000Ай бұрын

  The recipe is in the back

• 
  @casandra20000Ай бұрын

  I don’t speak german English but it’s delicious

• 
  @GeraldDennyАй бұрын

  Interesting idea. Is this where pink lemonade comes from?

• 
  @monarehayem5263Ай бұрын

  What is that white thing . Plus let me know . Great receipt ❤

• 
  @peggyharter2048Ай бұрын

  A very healthy filling bread : 1 slice with some cream cheese & fresh berries. Yum,,,,,

• 
  @kjetilmyhren358Ай бұрын

  Thanks for the recipe! Baked it in one of those glass containers from IKEA, felt like a smith handling an ingot of gold taking this out of the oven :D

• 
  @demonsaint12962 ай бұрын

  Came for the recipe and stayed for the music… yea this turned out great. Thank you.

• 
  @RavinDave-theOriginal2 ай бұрын

  What you call "Hindbærsnitter", the rest of the world calls an "Alexander Torte". If you want bragging rights, I think you'll need to fight Latvia. But we can agree that what you call it is hardly important. Taste is king and this is one of my favorites. I make it slightly differently, though. I cook both layers separately, then add the raspberry and slide the top into place. I also reduce the icing to a very thin -- not quite a glaze -- vanilla frosting, with a slight hit of lemon. Good video!

• 
  @marktuttle82262 ай бұрын

  Was a good video on options for my rhubarb

• 
  @user-ch6yl5dq2h2 ай бұрын

  Which temperature?

• 
  @user-ch6yl5dq2h2 ай бұрын

  Hot or cold water?

• 
  @tigerclone52 ай бұрын

  It looks like a scone

• 
  @twitchbiddy68803 ай бұрын

  An easy way to peel ginger is with a spoon😉

• 
  @juliaperinifurquim44683 ай бұрын

  Algum brasileiro, para traduzir a receita???

• 
  @ailyilemelong27233 ай бұрын

  What kind of soup stock?

• 
  @lissyperez42993 ай бұрын

  Very cool

• 
  @davidgapp14573 ай бұрын

  I am not a fan of sourdough (anything), but I might try a non-sourdough version of this bread and report back. It looks delicious.

• 
  @souka93963 ай бұрын

  اليوم ، و الصدف ،و انا أشاهد فيديو لفتاة من شعب الصامي تعرفت على هذا الشعب و معاناته و ثقافته و لباسه الجميل الملون اللذي للأسف تم إطلاق اسم غير محترم عليه ، كما هو حال المستعمرين دائما . و اكتشفت هذا الخبز الرائع ساجربه و اصلي و احيي أرواح الشعوب الأصلية

• 
  @vincebezzina49753 ай бұрын

  Used this method last night on my Veggie Stock. Very Successful. Typically we use just the egg white when making bone broth which is also successful at clarifying the stock

• 
  @loribach5344 ай бұрын

  You've gotta hide your stash!

• 
  @deborahbarry84584 ай бұрын

  My Bestemor made these. Thanks. I didn’t know what they were called so I’ve never found them!

• 
  @claireramirez63214 ай бұрын

  amazing! I love the detailed lesson.. kudos! 😊

• 
  @avavictoriasongbird4 ай бұрын

  Egg? What temp? Oil? What kind? Whisk how long? If it never thickens .......oooops

• 
  @avavictoriasongbird4 ай бұрын

  Gooober

• 
  @MarleneG.Christensen-xj2gv4 ай бұрын

  Hej hvor længe lader du det simre ? Har du låg på gryde imens ? Og kan fedtet fryses ? På forhånd tak 🙏🏻

• 
  @rokiedecentra96564 ай бұрын

  Huh?? Bread ??

• 
  @user-yh8xx9pc1o5 ай бұрын

  What happened to this cook? His videos ended 4 years ago

• 
  @justme81085 ай бұрын

  Love it!

• 
  @CharGC1235 ай бұрын

  I like to add garlic, onions and rosemary to the ferment, then use them baked atop a layer of red lentil flatbread or any batter bread, yum!

• 
  @sparkyUK5 ай бұрын

  Are these quite eggy? When I use similar in the 90s bread it takes quite eggy.

• 
  @peterdoll73695 ай бұрын

  Sorry aber du kannst es nicht 😂

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  @MaximinaRailing5 ай бұрын

  Who knew eggshells were the unsung heroes of soup clarity? Move over, chicken thighs, there's a new sheriff in town!

• 
  @elenachiu85255 ай бұрын

  I bake them....a bit messy but we practice is manageable.....great recipe!

• 
  @johnnybrix7176 ай бұрын

  That was absolutely brilliant. Nothing like this on KZread.

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  @m34nb34n6 ай бұрын

  Wow yummy

• 
  @SapphireZeev366 ай бұрын

  What’s after walnuts?

• 
  @vihiway6 ай бұрын

  If you are using bitter almonds you are extracting tannins because it’s not a true almond

• 
  @justinm44976 ай бұрын

  will likely give you Kidney Stones.....

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  @user-ni1qi6zb3y7 ай бұрын

  What is the point of sharing without giving the measurement for all the ingredients