Thanks for not rushing through your recipes, I like you love to cook, and am slow ,so that I can enjoy my time in my kitchen. Do you have any printable recipes,or any thing you can load down.😂❤
I'm in north Queensland aussie. If you are a food experimenter, it doesn't matter where you live. Parsley is too strong for me, have you tried recipe 1 with basil? I'm food intolerant to a long list, starting with onion=migraines, so I tweak and experiment all the time. I have never seen reformed bacon like you use in recipe 2, we get bacon strips, with the streaky end and the back bacon in one long strip. I do chicken parcels in puff pastry. With chicken thighs, rolled around basil pesto, and cambert slices, or 3 large squares of bacon with tomato paste inside, bacon under in and on. Bake 200°C for 35 mins until browned nicely. Good cold too. Do you dry bake even sizes of potatoes, in the oven? wash,Scrub any dirt off skin, poke all over, to avert explosions, distribute over oven rack, bake 180, for I hour. Cut chunks for thick soup, or open a quarter slit for butter, and S&P, or top as you like and melt cheese. Eat the skin too, it's crunchy. I eat cold potatoes like apples. Do you cook dry pan steaks? Start with a bit of water, once the fat on the meat dissolves, and the water boils away, the fat will finish the cooking. The steak will be dark grey when cooked, but the meat flavour is delicious. Try S&P but nothing else is needed. Have you tried flipping your cue so it doesn't rock around, as you slice it? Slicing in rounds for recipe 1 is just slicing, cutting in half first is making the slices smaller too.
Hi, nice voice and presentation. I'm in Gainesville, Florida. I've never seen bacon like that, it appears marbled. Would like to try this recipe. Thank you
You need to learn to edit. We don’t need to see every scoop of salt or every knife stroke. Give the written recipe and then quickly show what you are doing. Watching 40 minutes of one recipe with such soporific music puts people to sleep
Sunnyvale, CA. These look amazing! Will be making them soon.
Texas! Love the quiet voice! Just relaxing and watching !!
This meal looks absolutely delicious 😋
Yelm, Washington. Looks absolutely delicious. Plan to make next weekend.
Chico, California Definitely going to try this. Thank you 🎉
hi, I am Tammy Mccain. I live in Chaffee. Missouri thank you for showing us your recipes.
im fr philippines,id like to try your recipe...looks yummy
Hello from São Paulo, Brazil.
Thank you for your recipe.
God bless you!
Hi, Cindy from Chicago, IL. USA. Thank you so much for sharing your recipes with us. ❤
I enjoy watching your recipes. Thank you for sharing
I'm from Texas. In the USA! Yeah
Betsy Moore, Rogers, Arkansas. This chicken braid looks intriguing.and I love your voice
Thanks for not rushing through your recipes, I like you love to cook, and am slow ,so that I can enjoy my time in my kitchen.
Do you have any printable recipes,or any thing you can load down.😂❤
Beaufort South Carolina thank you love your video
Lansing Michigan USA
Hi 👋 from England look delicious definitely got to try this recipe 😋😋😋
Thank you for sharing this recipe. WA State USA
From Begaluru,India.
The recipe is very tasty! I will definitely try it, thank you🎉🎉🎉
From Montreal Canada
Watching from Krugersdorp South Africa
I'm in north Queensland aussie. If you are a food experimenter, it doesn't matter where you live. Parsley is too strong for me, have you tried recipe 1 with basil? I'm food intolerant to a long list, starting with onion=migraines, so I tweak and experiment all the time.
I have never seen reformed bacon like you use in recipe 2, we get bacon strips, with the streaky end and the back bacon in one long strip.
I do chicken parcels in puff pastry. With chicken thighs, rolled around basil pesto, and cambert slices, or 3 large squares of bacon with tomato paste inside, bacon under in and on. Bake 200°C for 35 mins until browned nicely. Good cold too.
Do you dry bake even sizes of potatoes, in the oven? wash,Scrub any dirt off skin, poke all over, to avert explosions, distribute over oven rack, bake 180, for I hour. Cut chunks for thick soup, or open a quarter slit for butter, and S&P, or top as you like and melt cheese. Eat the skin too, it's crunchy. I eat cold potatoes like apples.
Do you cook dry pan steaks? Start with a bit of water, once the fat on the meat dissolves, and the water boils away, the fat will finish the cooking. The steak will be dark grey when cooked, but the meat flavour is delicious. Try S&P but nothing else is needed.
Have you tried flipping your cue so it doesn't rock around, as you slice it? Slicing in rounds for recipe 1 is just slicing, cutting in half first is making the slices smaller too.
We definitely get bacon as used in video one
I watch from New Jersey USA
Sounds very delicious indeed
Hil I'm rehana from Blackburn I love your casserole 😊 recipe
Is a lot of work but when I have time will try it
Hi I'm Jane Anderson from South Carolina
Melbourne Australia 🇦🇺🐨🦘🇦🇺❤️
Inverness, Flordia USA
I wish your videos were a little bit faster in time,but they are great
Dayton, USA
I'm Siphokazi from South Africa
Belmar New Jersey USA
Lahore, Pakistan ❤
I am from Australia. Can I omit the cheese in this recipe?
WV USA
By the way, these videos are torture to watch when you’re HUNGRY 😮😂
So watch 'em while you eat? Ha ha!
🤣🤣🤣✌️🇳🇱
Hi, nice voice and presentation. I'm in Gainesville, Florida. I've never seen bacon like that, it appears marbled. Would like to try this recipe. Thank you
Streaky back bacon is like this
What kind of bacon was 2nd recipe?
Dominican Repoblic
Gracias por las recetas, pero los vídeos son innecesariamente largos
Love the recipes hate the videos. So so long and slow. Don't need to see every slice and dice.
Nice recipes but oh how slooow.
You need to learn to edit. We don’t need to see every scoop of salt or every knife stroke. Give the written recipe and then quickly show what you are doing. Watching 40 minutes of one recipe with such soporific music puts people to sleep
Sorry...was bored after 5 minutes....
I'm Siphokazi from South Africa