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How much of everything tho??

Its his restaurant. As in owns and operates. He owns and operates several restaurants.

That’s not bolognese. Also way too much work

Anyone whos depressed about their life or their situation or struggling just to keep going with day to day life, please listen to what im about to say. (BTW I dont like fish, but if i had to eat one id select this one. I've not seen one bad review lol). HOWEVER, Heston Blumental has recently admitted that he was only able to come up with such amazing and fresh new takes on food because he put 120 hours a week in for years. This insane dedication created his genius. BUT its destroyed him as a person, as a chef / as a friend/ as a family member etc and recently spoke of how his wife saved him from suicide. He discovered he had undiagnosed personality disorders like bi-polar, that helped his creativity but stole his happiness and job satisfaction. My point here, is for most people we see successes like him and then see our normal jobs and life as failure or as disappointment. Always be aware that the dream career you wish for and work for but never succeed as youd like, comes with it, so much personal trauma, the sacrifices you need to make verses time being alive and happiness contentment that its not worth it. Id always thought i wish i could swap my life with paul mccartney or ronaldo etc lol cos of my love for music and football. BUT for it to happen, it means my mum would have died when i was only 14, Id rather be what and where i am now, .... but my mum is alive. you get the point im trying to make!!

God loves y’all dont cuss

If you don’t fully cook that omelette ewww runny eggs are gross

Question: is the gelatin necessary for stabilization? I make lemon curd all the time (recipe from the cake bible) with four eggs and have ever used gelatin.

cool video but why did you get Ben Shapiro to do the voiceover?

The sieve is to break down the eggs easier making it more homogeneous quicker and easier than whisking

Can you share the recipe with measurements, please? 🙏

Looked like a jelly lol

Can you show us how tu make the cubes?

You forgot to use your mouth to talk, aside from that, that's a good recipe for omelette

Lmao what an insane thing to do......all that homemade stuff then uses those trash pasta sheets

The sieve is to get rid of something called the chalaza. Its a strand that connects the yolk to the white and makes sure the yolk stays suspended in the centre of the white. Leaving it in will give you a slightly worse texture.

You did a really good job with showing how to make these pastas. My family is Roman. The one thing I would do different is not add olive oil to the pan that you're cooking the guanciale in. We don't do that because the guanciale makes enough liquid fat that you don't need the olive oil. Try it that way one time. You will like it. For the Amatriciana, I usually try to find very overripe Roma tomatoes. And cook them fresh in the pan. If they're really overripe, it doesn't take that long. I am sharing your video with all my friends!

Charlie Magne as Sailor Moon, Satina as Sailor Mini Moon, Vivi as Sailor Mercury, Lucifer as Sailor Mars, Vinnie as Sailor Jupiter, Acorn Princess as Sailor Venus, Millie as Sailor Uranus, Vaggie as Sailor Neptune, Lilith as Sailor Pluto, Missi as Sailor Saturn.

Paaasta ... not authentic at all. Healthier though without cream, why not just say that.

Why would you waste our time showing us a gelatin process that didn’t work. Edit that crap out. And are we supposed to burn the living fuck out of the burgers and buns? What the hell did I just watch

Awesome il try

I want to start a restaurant that only has these 4 dishes on the menu

I don't get the chips.

butter?? NO

Yeah, not her omelette but good home cook try

You missed glazing of Butter after plating

No competition if time is not a factor, Heston's eggs are sublime.

❤❤

What is so special abut the bear series? I read thr synospis and didnt sound like a big deal....but somehow has won awards ..why?

You're not supposed to drain it. But that's assuming you followed the recipe where he uses just enough cold water. The idea is to have about a ¹/⁴ C of extra starchy water leftover to be mixed into the sauce

She pours it through a mesh so that there’s noclumpy whites

The sieve part makes all the difference. Try it and you will see.

Throw away your nonstick. You’re gonna get cancer!

What a great video. I usually don’t enjoy actuallt watching RUclips, I usually listen, but you are so enthusiastic and genuine, that I really enjoyed watching

Soffritto.

I hate eggnog

He puts olive oil in his pasta water. He has no credibility as an Italian chef.

What happened to the fennel and carrots 🥕

So you can drink it with raw eggs?

Will it get you salmonella because I never had eggnog before

What will make or break the edition for me is how they do rivendell and the last alliance

The bear omelet is completely stupid and shit

I love making quiche! I've never tried making my own crust since I love the refrigerated pie crust, but I'll have to try! It does look really simple, can't wait to try! Yummy!

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Cast iron is not non stick enough to do it super well the eggs out side cooked too much. Maybe the pan might be too big I use 3 eggs on my 8 inch so maybe add one more egg. But other than that cool job this shit ain’t easy.

Piping bag is a waste of time. Almost freese the cheese and justshape it by hand on a plate. And the chips at the end officially made this 2 am drunk food. pro tip: Slicing very thin the top green ends of green onions and then chopping, perfectly copies chives and no one will know.

The strainer also filters out bits of eggs shell as well as the chalaza and albumen Albumen is part of the egg white that cooks faster than the rest, so straining it out results in a creamier, more consistent omelet. Especially FRENCH omelettes. 🤌

Cut one

Not enough oil. 1) The fish touches the bottom of the pan and burns. 2) The drizzeling of the extra batter only works if the batter directly gets in contact wih the oil, so it can puff up.

I dont think thats the finest chives you can mince

So the strainer seperates the egg from the "albumen" which is basically water it visually makes the omelette appear more white and blotchy but doesnt affect the flavor or texture.