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Hello. Thank you for watching. I called it "German Pizza" in my video as a bit of explanation of the dish for my American subscribers who've never been to Germany. Particularly for our young Grandchildren. I know it's called Flammkuchen (or Zweibelkuchen) in Germany because we ordered it there occasionally.🙂 We lived near both Bitburg and Ramstein for a grand total of 8 years. We sometimes miss it! Such a beautiful country and we made some lifelong friends there.

It doesn't but the flavor is really good! When spaghetti is a little under done (al dente which means "with a bite") it is firm and delicious, but people trying to limit their carbs (and us diabetics) can't have pasta at all. At least without having a spike to our blood sugar. These veggie noodles still maintain a little bit of a snappy bite like underdone pasta, but they also provide an excellent flavor that pasta doesn't! They are a nice substitute for those of us missing pasta dishes.

Hi. I am most definitely at altitude here (about 6100 ft. above sea level) so I have to process my jars longer. The rule of thumb is to add 15-20 minutes for every 1,000 ft. above a 3,000 ft. altitude. Mine are processed for 90 minutes. But, there are charts online specifically for water bath canning tomatoes and altitudes. Here's a good one! I hope it helps: lucas.osu.edu/sites/lucas/files/imce/Program_Pages/FCS/canning%20tomatoes_HYG_5336_15.pdf

Thank you! 🙂 I've definitely gotten better at editing the videos than when I first started.

I'm so glad you liked the video! Thank you for watching.

That's what the people in my house say every time I use them in a recipe.🙂

Thank you. They really are! They have a deep berry flavor and you can still taste a little of the green tea.

I'm so glad you watched it!

Thank you! It was all really good. Our food has been more colorful lately and we are really enjoying eating more veg and fresh fruit. We feel a lot better after our meals!

This has helped us all feel better after we eat too! No sluggishness after dinner. No feeling too full. We actually feel good after these meals. I'll post new videos using these foods as I film them.

They really are! 😁We use that much though.

Thank you! I'll be posting a video of the new staples I keep in the house tomorrow. I go over how I use some of the new foods. The new recipes are awesome so I hope you'll watch some.🙂

Thank you for your kind words! So far, the changes in our diet have helped a lot with my A1c levels. If your wife has diabetes too, I hope my upcoming videos will offer new ideas and recipes for you both to try.

@@Omas_Kitchen Thank you so much. My best wishes to you and your family.

I have two different popsicle recipes coming up soon and they're really good. You'll like them. I ordered the popsicle molds (and popsicle sticks) on Amazon and I've used them a bunch of times already. Its nice for all of us to have a treat from the freezer.

I hope you'll really like the new stuff I'll be posting.🙂

Thank you! I hope my new videos will help with that.🙂

Hi Doris! There is an equipment and ingredients panel at the 2:08 mark. If you pause the video, you can copy down the ingredients for a grocery trip!

Thank you, Janice!

@@Omas_Kitchen yes!

Well, my rather picky husband doesn't like raw onions at all, so I'm careful with that.🙂 If you like onions, I certainly think those would be a good addition! Also adding in some jalapenos or roasted poblanos might be fun.

I'm so glad I could help!

I ordered it on Amazon. To be honest, I've had better. These were a bit to ...cabbagey.😏

Hi! The "roux" is the butter and flour mixture before adding in the milk. As you may have guessed, I'm not a professional chef... very definitely in the home cook category... so I discussed it the way my grandmother taught me. She called the fat and flour mixture a roux.

@@Omas_Kitchen fair enough. I’m also a self-taught home cook. I recently explored Cajun cooking and I did a deep dive into not just sauces from Louisiana but also the “five mother sauces” used by chef’s world wide: Bechamel Veloute Espagnole Tomato Sauce Hollandaise

Thank you! With some changes to my channel, I'm back to making new videos again. More coming soon.

Thank you!

Well I probably should have made some when I made this video. I can't make them now! I posted a new video explaining why... and big changes to my cooking channel. I hope you'll watch along.

I'm sorry, that's definitely a mistake! I'm glad you watched the whole video too. I'll see if I can correct that. I'll at least note it in the video description.

Cook the roux a little longer for a darker color.

lol! Oh yes, there are bigger plates around here, especially for my husband! We make a meal out of it.

Thank you so much for watching the video and welcome to my little cooking channel. 🙂 I would love to hear how it comes out for you.

Hi! Yes, both are true. My Aunt Betty started making this cake back in the 1960's and it was my Grandfather's favorite. She often made it for him around the winter holidays, for family gatherings. It is a dense and heavy pound cake style cake, but moist. She explained to me that starting it in a cold oven allows the thin crispy crust to form around the edges. It is a very dense cake batter, with lots of eggs and nuts, so it takes quite a while to bake at 325F degrees. It's wonderful dunked in coffee or tea. She would also sometimes make a whisky or bourbon syrup and pour over it while it was still warm. Then she would offer that for cocktail parties. The cake would absorb the syrup and take the flavor profile up. I have done that and it always gets raves. I hope this helps explain the reasons and I would love to hear about your results if you try it. Make sure your bundt pan is at least 10 inches wide and very deep. if not, you'll have extra cake batter. That's okay too, just put the extra into a tiny loaf pan and bake it for 35 to 45 minutes. Happy baking!🙂

@@Omas_Kitchen - thank you so much for the reply. I DID make it, and it was delicious!!!! The only change I made was that I used a cream cheese frosting. I slowly microwaved the completed frosting until it was such a consistency that it could be poured/drizzled. I drizzled it over the top and let it run down the sides - more like a glaze than actual "frosting". Then I added more chopped black walnuts on top of the frosting/glaze. YUM!! And BEAUTIFUL!!!!! Thank you so much!

@@The5thSphinx I'm so glad you tried it! A drizzle of cream cheese frosting sounds like the perfect topping.🙂

Thank you for watching! I'm getting ready to post a chipped beef gravy video, with a couple of tricks to make it awesome.🙂 I'll put a link to it in the description of this video. I hope you'll watch and enjoy that one too.

Thank you! Hope your 2024 is a good one.

Herbs really help bring out the flavor of the sausage! Like you, I add a little sage too, even with all the thyme I put in there.

I hope you like it! It's very mild so if you're looking for more of a sweet and spicy combination, you might want to try poblanos or even jalapenos with the pineapple masa. I've made those before too and they're really good!

I'm happy to hear you tried it and liked the recipe! Thank you for watching.

It really is such a pleasant smell...orange and spices. They taste as good as they smell too!

Thyme is usually an ingredient in the breakfast sausage. Adding a bit to the gravy brings out the sausage flavor. 🙂 Cayenne sounds good too!

Yes, it's quite the treat.

Thank you so much! This was a family recipe I wanted to show our eldest granddaughter on the other side of the country, so I was going slow and showing each step carefully. Thank you watching!

I agree!🙂Since breakfast sausage usually has both thyme & sage in it already, I'm really just elevating the thyme flavor (as well as a little extra sage) to bring the sausage flavor out into the gravy. I hope you'll like it! Thank you so much for watching.