Mr. Brown. I absolutely love your content! What am I thankful for on this Thanksgiving day, your videos. A whole hour long. I do have one question, what is that you put in the arugula salad?? if I'm not mistaken I see dried chickpeas...what are the other ingredients??
You welcome us here, chef, to join you on an exceptional culinary excursion. We bear witness to a broad repertory of culinary preparations, executed with mastery and precision. The simultaneity of diverse entrées sets up an unavoidable challenge for any chef de cuisine -- one which you embrace with zeal and "élan." Kudos! A related message has been expedited via email.
Something i noticed is it seemed like you used the same tongs for everything including shrimp. That can become a nightmare if someone is allergic and not expecting cross contamination.
Well said! Additionally, the menu includes a disclaimer advising guests to inform their server about any allergies when placing their order. In the kitchen, the food bills we receive clearly indicate if a guest has an allergy, prompting me to use separate, sanitized tongs to ensure safety.
Always amazing to watch! Great skill and care! Cleans as he works. Attention to detail. Thank you for sharing!
Thanks Chris
I liked everything except for the plumbers crack😂 @4:35
That was fascinating!! Great watch.
Glad you enjoyed it
Mr. Brown. I absolutely love your content! What am I thankful for on this Thanksgiving day, your videos. A whole hour long. I do have one question, what is that you put in the arugula salad?? if I'm not mistaken I see dried chickpeas...what are the other ingredients??
Wow, thank you so much, and I use roasted chickpeas and roasted pecans
@mr.brownofficial-u1k you're welcome chef
You welcome us here, chef, to join you on an exceptional culinary excursion. We bear witness to a broad repertory of culinary preparations, executed with mastery and precision. The simultaneity of diverse entrées sets up an unavoidable challenge for any chef de cuisine -- one which you embrace with zeal and "élan." Kudos!
A related message has been expedited via email.
Thank you 🙏
Something i noticed is it seemed like you used the same tongs for everything including shrimp. That can become a nightmare if someone is allergic and not expecting cross contamination.
Well said! Additionally, the menu includes a disclaimer advising guests to inform their server about any allergies when placing their order. In the kitchen, the food bills we receive clearly indicate if a guest has an allergy, prompting me to use separate, sanitized tongs to ensure safety.
At 7-45, that dish was burnt.
The pan was not the dish