Пікірлер

• 
  @shivasishdas632821 сағат бұрын

  Excellent ❤

• 
  @farisjc123 сағат бұрын

  There seems to be the assumption that Italian olive oil is some golden standard? Moroccan, Tunisian, and Palestinian olive oils are superior!

• 
  @ksk701Күн бұрын

  Women use one oil for three days.I always check.

• 
  @miltonodom8576Күн бұрын

  I've been involved with making sausage as long as I can remember. Mostly breakfast sausage. I'm from southeast Texas and my wife from upstate New York. We just made 8.4 pounds. We love your recipe. I fell in love with the Italian sausage. I might like a little more fennel. Next time.

• 
  @vincenzoromanelli5650Күн бұрын

  I live in the south of Italy, and I love scamorza, especially stuffed with ham and then fried.

• 
  @CP-xd7bnКүн бұрын

  When your meat is salt curing what max and min temperature should the room be for 15 hours

• 
  @matthewdenton6305Күн бұрын

  Can you get to the point and not carry on talking for 3 days of nonesense

• 
  @lilycardoso4679Күн бұрын

  Have you ever used kale in it?

• 
  @CookingwiththeCoiasКүн бұрын

  I have not but kale would definitely be good in this recipe 👍👍

• 
  @lilycardoso4679Күн бұрын

  I think I'll make it today.

• 
  @ksk701Күн бұрын

  Excellent analysis.

• 
  @DimasFajar-ns4vbКүн бұрын

  use pork as fruit and vegetables plant fertilizer

• 
  @domg.10112 күн бұрын

  For things like milk & beer you can measure in grams & get about the same mls, but for things like cream, oil, & higher alcohol, the density is different & I would not recommend using weight & volume interchangeably. Ethanol is 0.789 g/cm^3 (a cubic centimeter is a milliliter.) For small things, having an off amount is fine, & for things with a low amount of ethanol like beer or even low proof wines, it's fine, but for spirits or large amounts not so much

• 
  @CookingwiththeCoiasКүн бұрын

  Thanks for sharing your tips with us 👍👍

• 
  @domg.10112 күн бұрын

  Some skin blended in can replace some portion of the fat. A nice skin purée in some pulled pork almost caused a stabbing at a wedding one of my teachers catered.

• 
  @CookingwiththeCoiasКүн бұрын

  Wow!!

• 
  @domg.10112 күн бұрын

  So on this, if the meat is smaller, it might need less time, but if larger it might need more. Does anyone have an estimation rule for how long to cure depending on the weight or thickness?

• 
  @CookingwiththeCoiasКүн бұрын

  Some people go by a percentage of weight loss as a guide but I still use the "squeeze test" ☺️ Besides the size, cure time will also vary based on your temperature and humidity

• 
  @Elkins242 күн бұрын

  Do you heat the jars and lids prior to canning?

• 
  @CookingwiththeCoias2 күн бұрын

  ..no...I do not...it's not required when using this method👍👍

• 
  @wes7884112 күн бұрын

  Trans fat has to be listed , so if it’s not, you can assume that there isn’t any.

• 
  @CookingwiththeCoias2 күн бұрын

  Thanks for your feedback 👍

• 
  @user-ir1ww6tz8t3 күн бұрын

  I like beets

• 
  @glasslinger3 күн бұрын

  I get the 4 leaf and the cheap Ken's Balsamic salad dressing. I mix in the Ken's first and then drizzle a shot of the 4 leaf over it. Yummy but not too strong.

• 
  @CookingwiththeCoias2 күн бұрын

  Thanks for sharing your tips with us 👍👍

• 
  @cleogarcia3333 күн бұрын

  I just made it for the 1st time it's in the freezer can't wait thanks for making it simple have a great day.

• 
  @CookingwiththeCoias2 күн бұрын

  So happy to hear this!! Thanks for writing in and letting me know ☺️ Enjoy 👍👍

• 
  @ManhwaEnjoyer3 күн бұрын

  Great video. One can see that you are passionate about winemaking.

• 
  @davehardman-us9ht3 күн бұрын

  I have been saving this recipe for something special. I think Father's Day is that day! I'm going to give them a try today, I can't wait 😋

• 
  @CookingwiththeCoias2 күн бұрын

  Sounds great!! Hope they were a big father's day success 👍👍

• 
  @stefool4 күн бұрын

  I don't understand the harsh reactions, Some people lack the most basic courtesy. capocollo, coppa. Region of origin: the North of Italy. And Switzerland: Ticino and Italian Grisons. In Campania and Calabria: capicollo In Corsica (France): capicollu or coppa. "Coppa" is generally the most used.

• 
  @CookingwiththeCoias3 күн бұрын

  Thanks for taking the time to write in👍👍

• 
  @stefool4 күн бұрын

  Voilà un homme heureux, au bonheur communicatif. Merci pour cette recette, c'est très clair. Vos petits-enfants ont beaucoup de chance. On vous embrasse. 😊

• 
  @CookingwiththeCoias3 күн бұрын

  So glad you enjoyed this episode and thanks for your kind feedback 👍👍

• 
  @eldonlam79214 күн бұрын

  I've tried quite a number of brands and finally settle down with Terra Delyssa. I also recommend it to friends and my Chinese social circle.

• 
  @horstantosch23034 күн бұрын

  Thank you so much. I learned a lot from your presentation.

• 
  @CookingwiththeCoias3 күн бұрын

  So happy to hear this👍👍👍

• 
  @GatheringJacob4 күн бұрын

  Instead of using the water why wouldn’t you use the juice from the lemons?

• 
  @CookingwiththeCoias3 күн бұрын

  ...in this case, I just followed the recipe.....if you use the juice, let me know how you make out?

• 
  @irawardofficial4 күн бұрын

  Awesome knowledge, thanks for sharing !!

• 
  @alittlebitofeverything65474 күн бұрын

  you lost me at microwave

• 
  @CookingwiththeCoias4 күн бұрын

  Microwave??

• 
  @alittlebitofeverything65474 күн бұрын

  like your channel. microwave is lowering the quality of your channel. do you think a chef would demonstrate a recipe and use a microwave? keep your standards high. don't cheapen your good channel.

• 
  @jimjones54194 күн бұрын

  It’s Capocollo you can’t even type it correctly in the description or say it. It’s not capicol Unreal, also watched your video quite average

• 
  @CookingwiththeCoias4 күн бұрын

  Thanks for your feedback...there are a few versions in the description and I think you'll like the last version best 😊 Anyhow, thanks for writing in 👍

• 
  @TheNortheastAl4 күн бұрын

  We also have smoked Scamorza where I am and I’ll bet that tastes great fried too.

• 
  @CookingwiththeCoias4 күн бұрын

  For sure👍👍

• 
  @majesticslug33995 күн бұрын

  Could you use twine or similar binding instead of a casing?

• 
  @CookingwiththeCoias4 күн бұрын

  Technically, yes you could 👍

• 
  @pibble39625 күн бұрын

  Besides sharing your knowledge it was nice to watch a video without a bunch of cussing.

• 
  @CookingwiththeCoias4 күн бұрын

  So glad you enjoyed this episode and thanks for your kind feedback 👍👍

• 
  @kellyanne72255 күн бұрын

  I just watched Bob Ross the Baker! 😊

• 
  @kwestflooringservicesinc40385 күн бұрын

  Thank you for reposting this amazing recipe, this will be my to go to pizza recipe. Cheers from California

• 
  @CookingwiththeCoias4 күн бұрын

  Great to hear from you in California 👍👍

• 
  @TheBlackJackPlayer5 күн бұрын

  can you sell me some of your wine?

• 
  @CookingwiththeCoias4 күн бұрын

  LOL.... unfortunately that's illegal here 😊😊

• 
  @faridamuljana61585 күн бұрын

  Thank you very much for this great video..GBU..m

• 
  @sandiriggs63005 күн бұрын

  Looks delicious.

• 
  @yasinsharb94536 күн бұрын

  you should have put honing on it or with tomato with rosemary slices and cucumber.

• 
  @Mattdub226 күн бұрын

  Question... what if we blended that sauce down and squeezed it on the torts?

• 
  @CookingwiththeCoias4 күн бұрын

  I have not tried that but I bet it would be good👍👍

• 
  @imonaroll95026 күн бұрын

  I always threw my mom’s old oil😂. I probably saved her life. ❤

• 
  @BrentLightfoot-yp5zb6 күн бұрын

  Good info

• 
  @jennaperri41476 күн бұрын

  making pizza tonight! I love your page and recipes! :)

• 
  @CookingwiththeCoias4 күн бұрын

  So glad you're making pizza tonight and happy you are enjoying my videos 👍👍😊😊

• 
  @catherinewhite29436 күн бұрын

  I have had saganaki; fried kasseri cheese, and it is wonderful. I'll have to try this one. Plus put some into lasagna as one of the other commenters noted.

• 
  @sendia47446 күн бұрын

  I use Mina single-source olive oil from Morocco. Wonderful!

• 
  @mehjabeenjable36326 күн бұрын

  Ok thanks

• 
  @tammyriche20056 күн бұрын

  Beautiful bread!!! I try making this soon. Could you share information about the knife you use? Thanks

• 
  @CookingwiththeCoias6 күн бұрын

  It's a Tupperware brand, 8 1/4 inch Bread Knife...part of their T-Chief Series👍

• 
  @tammyriche20055 күн бұрын

  Thank you

• 
  @FredRose20016 күн бұрын

  You lost me when you said FDA sad but the FDA is one of America’s worst corrupt departments of you government 🙁

• 
  @ricksanford64857 күн бұрын

  Never heard of scamorza, I dony even know where to find it

• 
  @The_Smoking_GM7 күн бұрын

  I now know what to make for my mother during my next visit. Bravo! 👏🏼

• 
  @user-qh5tf8yd2y7 күн бұрын

  This is the 2nd recipe I've come across for Scamorza cheese in the last 2 days. I don't recall hearing of it before. Will definitely try. Thanks, Ivo.

• 
  @CookingwiththeCoias7 күн бұрын

  Sounds good....you're going to love it!!

• 
  @doreensherk2877 күн бұрын

  That looks wonderful.