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This makes a lot of sense and I have to try it right now! 😅 Thank you 🙏🏼💯

Hi Chef. I posted a couple of questions and I'm just checking back in. Any thoughts about what kind of port wine (tawny, ruby, etc) to use? And how much to reduce it?

Thankyou i am trying this recipe for my private dining event this month 😊

I don’t think you had enough wine 😅

Did you scratch your pot with the knife mixing?

Final question. How much do you reduce the port/balsamic before adding to the blender? It's hard to tell how much liquid is going in there.

I'm curious what kind of port wine to use. I see so many recipes call for port but I know that there are so many types of port. Is there a general type that works well with this recipe? Also, could cognac work well for the brandy? I am going to be making this pâté with a combination of chicken and turkey livers for my Thanksgiving hors d'oeuvre menu! Also, you said it freezes well. I'm guessing because you use so much butter. 🤣 I tried freezing my pâté last year and it was a little "wet" after thawing, but I don't think mine had nearly as much fat.

Thank you, kindly.

Excellent instructions! Followed your method, steak & sauce were SO delicious 😋 😋🙏‼️ Thank you and Much Aloha☀️🏝🌺‼️

Nice work chef! Very nice.

I made mash before at Le Bernardin nyc, now if the mash got cool down a bit too much, it would all become this gummy glue of potato ball

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Opening the coconut…it really is the best way to open it!

Love this dish love channel more terrines

Ok im thinking your wireless Microphone wasn't turned on. So we had the audio from the Microphone on the camera. These looked great. I think I'll have to do one of these for Thanksgiving. I had a fun idea on the yogurt with berries on top cake. Blend enough blueberries into the yogurt to give it a nice blue color and some blueberrie flavor also. Have a great day 🌤.

the sound ain't good Walter

Lol, Perhaps the most dangerous knife work ever put on video. Everyone at home…please do not try opening a coconut with a knife like Walter if you want to stay out of the hospital! He’s a pro you’re not. Big fan of the channel

Oh no. What happened to your audio?

The coconut and strawberry cake looks absolutely stunning! I'm impressed by the simplicity of the ingredients and can't wait to give it a try. I'm also intrigued by the tofu cheesecake recipes - could you tell me more about the texture? Is it creamy and cheesecake-like or lighter and puddinglike?

YESSS!!! SO glad to see you talk about the fish sauce! I have been telling people for years how amazingly well fish sauce can boost any tomato-based sauces. Also, in your recipe, you said 4-5 tins of tomatoes. Are those the 28oz/800g sized tins?

The plate on the pot to warm the plate to keep the fish warm was a legendary move. I will use that until the day I die.

Solid video! Do more salmon recipes like this!

Mr Walter, Thank You for all those videos! I have literally binge-watched past 3 days (this is when stumbled on your channel; haven't got to the pastry side yet as I'm more of a meat&wine guy here) but oh my - this is, hands down, the most inspiring and educative fine-cuisine content I've ever seen. Super motivating and educative. The explanations, the dishes you've created, and yes - even the good and bad jokes are within the palate. Thank you for your genius! Proud subscriber for both RUclips and your online classes! Cheers from Europe, Estonia Vahur Krautman

Why would I want egg, cheese, and spinach for god knows how much money? Just get a bourekas

Sounds like you have a course for every aspect of cooking. Do you have a salt and pepper course also? ;)

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Gotta try this!

Chef you are punching far above your weight class my Chef Well done done my Chef well done .. Your beatiful wife and i both agree (she told me to call her that ), looks like an eye ..... I love eggs . all eggs ... A kitchen with out eggs is like a Car whit out wheels ..... Another great video Chef ... Keep them up .

I was thinking about using a hairdryer to melt the cheese. But then I remembered the last time you tried that. I guess we would have had even more of the sound effects we heard during the spinach blitz. 😀

Walter you're a culinary scoundrel with a lovely wife. Thank you!

Walter im beginning to feel im repeating myself but oh well. You're new format is spot on. You've found your "grove". The tips are fantastic and what cooks, new and old, need to know. Next thing i know some content creators have trouble getting their wife to get on camera. You're lady is absolutely wonderful and you two seem to be well balanced and great together. SOOOO, when you do finnaly visit for some fishing inform her she has to come along also. My boat is big enough for three. Fyi your pumpkin soup recipe video has been a hit with folks I know, even strangers i meet and share the video with them. Last thing today. I have a thought on how to possibly address the knife video issue. Perhaps do a recipe focused mostly on using just one knife. Just the chef knive, just the pairing knife,etc. Just a thought. Anyway have a great day.

The glacier metaphone is perfect! I've fallen into a crevasse more than once! :)

Hello Chef Walter, I thoroughly enjoyed this video and found the tips to be incredibly valuable. Would you consider continuing this format by recreating recipes from Michelin-starred chefs' cookbooks? I'd love to see more content like this.

We found this so informative and educational that I shared this video on all of my quail groups on all of my platforms. Love this!

Wow, I can not thank you enough. I appreciate sharing all those details. Thank you so much 😊😊

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