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Adding your recipe videos to the khal cooking website is the best way to showcase your incredible recipe. *************************

Cheers fella, I work in wine retail and I'll definitely be nabbing some of these ideas from your intro and breakdown. It's definitely a region growing in popularity (here in Ireland) and you've given me some great inspiration for a preamble to give out. Stumbled upon this randomly on the sidebar, lovin the content. Thanks again mate.

I would destroy that burger

QUICK UPDATE: I got six full portions from this Daube. Since everything was already on hand and a sunk cost, was this free food? Well, no, money was paid for the ingredients, but it does show that if we look in our pantries, fridges and freezers, we can rustle up more food than we thought without spending any more money..

Looks delicious

Great review. Costco's port is made by Fonseca and it shares the unmistakable Fonseca fruitiness and depth of color. Taylor's and Fonseca are both under the Guimaranes corporate ownership. They also share David Guimaraens as winemaker with Croft. Warre's and Taylor's are my favorite ports.

Nice vid, I'm a 2.25% salt guy...found 2.5% a tad over the salt edge for me.

😆 'Promo SM'

Mandolin on steroids! PERFECT. I have a slicer and you are correct.

A real chef doesn't use canned sauce.

Either have a glass of water or buy a new microphone. Content of video was excellent but I felt like I was being gargled inside of your throat with your accentuated thick accent lol. Thanks to Pugh for making the video.

I just got my 8 inch vevor slicer today. It’s also my second vevor product. I have the 17 kg horizontal sausage stuffer that’s absolute awesome. How ever we did order the vevor bone/meat band saw two weeks ago. The next day we got an email saying the order was cancelled and to please refrain from ordering it again. A small set back but we managed. So far we like our vevor equipment.

Good review for the most part i couldn’t get through the whole video because I don’t know what your doing with your mouth , eating something or i don’t know what but, I can take the sounds your making with your mouth while your talking ! I don’t think you did anymore cutting but, for a review I wish you cut various types of meats , cheeses , frozen meats, lettuce and a bunch of different vegetables. Maybe some breads a really ripe tomato and to push it meats with small bone in it to see what it does and then show how the sharpening wheel does and cut after reshaped . If there isn’t a video done with all i mentioned after I get my slicer I’ll do one . Thank you sir sry i couldn’t get through your video, just being honest and opinions can make a next video better or I can just go pound sand lol

Nice

Mistaking curing salt for pink salt is trouble one teaspoon of curing salt can kill you , please keep curing salt hidden away from children and house guest.

No sugar (burns too easily) and not Nitrates because my body does not need them.

❤

Lucky you got one they are no longer listed on there site.

Reeee-Ohhhh-HAAAA

Delicious 😊

Thank you

I slice mine with a kitchen mandolin.

Well, I think COSTCO's 10Yr Tawny may be seasonal after all, since I could not find any. Taylor's 10Yr? Yes. Kirkland? No.

Over the past 60 years or so I've had all kinds of Oporto, vintage, late bottled, etc., and even talked with Harry Waugh about Oporto when our Les Amis du Vin chapter had a oporto tasting. These days top quality ports can be very expensive. I've had almost all of the California ports, some are terribly and some are fair, none are great. I prefer the taste of tawny and got hooked on a very nice one from Australia (Yalumba), very good but pricey for a 500ml bottle. I have some Grahams, Fonseca, and other known brands but recently tried the Trader Joe's Tawny and 10 year Tawny. Both good but the 10 yr, in my opinion, is by far the best and it also compares very well with other imports costing three times as much and at $11 I think it's a steal!

Are both available in your area currently? Or are they more seasonal?

Having tried this delicious meal, I can vouch for its flavoursome, homely, nutritious qualities. Cooked under pressure, as directed, the beef falls apart easily and is so soft and tender, whilst the Ecclectic Chef 's 'Mom's dumplings' are simply, to die for. Thank you for the guidance on this recipe! A thumbs up from me !

Like No.1 - You have Such a Flavorful💟Soba Noodles 🍜 🍝 Salad 🥗 Cooking🔪 Recipe💖 From Malaysia I press the LIKE✅ Button🔘 Yummy & Tasty🤤😋

Looks so yummy!!!

Can you leave in bag for more than 7 days?

Woow keren konten masaknya Salam dari kawan baru sukses selalu

Tasty

I've tried pomelo and I really love the taste!

What a great burger idea, found you through the Cooking Creators group and joined your family.

What quantity of olives and walnuts do you add?

You have a very calming voice and the bread looks great

Hello

I've not used cold ham with a burger, only bacon if I was adding extra, though I can see the benefit of having a layer to stop the patty juices sogging up the base. Would you recommend cooking the ham, or just leave it cool?

Sounds pretty solid for 8 bucks, when it's all said and done 👏

watching from Borneo 👍

nice moon cake👍

hello watching from Borneo 👍

'Promo SM' ✨

Hi! - this looks great; I’m going to give this a go. A couple of questions, if I may. You made your Dashi stock yourself: is it hard to source, or is is readily available at a specialise store? And the second question: I don’t have a one pot yet, so could this be made in an oven? Thanks!