Lovely documentary, I love the humility of the chef and how proud he is of his parents parents. Please keep going this way showing real people who enjoy cooking and they are not too much into themselves.
Thanks so much Claudia! Another amazing episode with an interesting unique chef! I also appreciate your warm & friendly approach that makes the video's guest chef feel at ease and more comfortable, as he enthusiastically discusses his history & favorites, his different styles & recipes (special ingredients). Btw, I'd love to try that lamb dish!💯
@@claudia-romeo - Thank you Claudia for deciding to take a chance with this new more personalized direction you've taken with your channel; it truly separates you from more typical food reviews. You have a special gift for it! I wish you much continued success! Keep up the great work!
so true about couple's roles in the kitchen! I am useless with fish and lose pateince with deboning quickly! more content, thank you. I am realising what makes your channel different from others is that you actually ENGAGE with your subjects becuase you are actuakly interested in them rather than faking over-animated bullshit interview type content. It's so informative and relaxing to watch stuff on your channel. Well played Claudia! I agree with what Paco says about rice and pasta, and I would also aruge that - at last here in Catalunya - we do as many pasta dishes as tice dishes. Fideuas, Canelons, caldo with colzes, so many amazing catalan dishes use pasta... Cheers!
You raise an excellent point. While growing up in south Louisiana, Cajun and Creole food was always available all over the place. What motivated me to learn to cook Gumbo and other Louisiana cuisine was moving away and not having someone else I could pay to make it for me. If I wanted it, I had to learn to make it myself. Hence, I felt more like a part of my home town after I left it than I ever did when I was originally living there. Great episode, Claudia! Keep up the fantastic work.
Great questions, Claudia. These are some of the reasons/traits, which make you a great journalist. Way to keep the interviewee, involved. Also gets them to see you are truly involved in what they have to say/share, rather than just interviewing them, for the sake of eating their food.
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Lovely documentary, I love the humility of the chef and how proud he is of his parents parents. Please keep going this way showing real people who enjoy cooking and they are not too much into themselves.
Claudia, I love the new upload schedule. Keep up the excellent work.
great post Claudia ;-) love lamb !
Delicious looking lamb shanks! I thought the height adjustable charcoal grill was very innovative
A great video as always, such a pleasure to see the chefs/artisans sharing part of their magnificent work
looks delicious, i always love your content Claudia!
Thanks so much Claudia! Another amazing episode with an interesting unique chef! I also appreciate your warm & friendly approach that makes the video's guest chef feel at ease and more comfortable, as he enthusiastically discusses his history & favorites, his different styles & recipes (special ingredients). Btw, I'd love to try that lamb dish!💯
Thank you so much!! I really appreciate what you said 🙏🏼
@@claudia-romeo - Thank you Claudia for deciding to take a chance with this new more personalized direction you've taken with your channel; it truly separates you from more typical food reviews. You have a special gift for it! I wish you much continued success! Keep up the great work!
Romeo! Romeo! Wherefore for art thou- oh. There she is.
Lamb shank is an underrated classic
Just had Braised Leg of Lamb in Zaragosa, Spain. Delicious. Very tender and quite flavorful.
That was mouthwatering 🤤 I agree with your reasoning, only if you know well and care for your roots, you can be really open to explore 💙
so true about couple's roles in the kitchen! I am useless with fish and lose pateince with deboning quickly! more content, thank you. I am realising what makes your channel different from others is that you actually ENGAGE with your subjects becuase you are actuakly interested in them rather than faking over-animated bullshit interview type content. It's so informative and relaxing to watch stuff on your channel. Well played Claudia! I agree with what Paco says about rice and pasta, and I would also aruge that - at last here in Catalunya - we do as many pasta dishes as tice dishes. Fideuas, Canelons, caldo with colzes, so many amazing catalan dishes use pasta... Cheers!
The sauce looked good and I imagine the flavor was complex.
26:35 I think he's talking about chawanmushi. It's a steamed egg custard.
You raise an excellent point. While growing up in south Louisiana, Cajun and Creole food was always available all over the place. What motivated me to learn to cook Gumbo and other Louisiana cuisine was moving away and not having someone else I could pay to make it for me. If I wanted it, I had to learn to make it myself. Hence, I felt more like a part of my home town after I left it than I ever did when I was originally living there.
Great episode, Claudia! Keep up the fantastic work.
🔥👍🏽
Yummy ! ... where is the Ketchup .... just Kidding ^^;
❤
Great questions, Claudia. These are some of the reasons/traits, which make you a great journalist. Way to keep the interviewee, involved. Also gets them to see you are truly involved in what they have to say/share, rather than just interviewing them, for the sake of eating their food.
Thank you so much for the kind words! I’m glad you appreciate my approach 🙏🏼
i dont want to watch capsicums roasting for 28 minutes xx