The noises someone makes when they try our food is the ENTIRE reason most of us love our job. Food flavor and taste are one of the most important parts of memory and anytime someone reacts to the food. They are also reacting to a positive memory in their life. It is OUR ART.
The only problem I have with this television series is the magnificent spread of exquisite copper cookware at all the stately homes where they record their episodes. I would so dearly love to have access to some of those pans! I am actually seething with envy!
Ooooh you must watch “The Victorian Way”!! It’s filmed at the same exact kitchen in Audley End, and they do use some of that glorious copperware to make some mouthwatering dishes. And Kathy Hipperson as Mrs Crocombe is so lovely to watch!
I can see why you'd be envious..... looking up the price of them, they're like $500 average per pan. I genuinely wonder if the high price is because of supply and demand or actually makes a difference cause goodness you could get a whole set of pots and pans for 1/5th that price. High end ones too (though a good cast iron skillet or pot would probably be about as much as the rest of the set combined but it's good to have one or two of those.)
I adore this series. Would love a true source for the recipes. Chefs do not give measures / weights for ingredients. Ends up being a total tease. Or in my case, some scary experiments.
Love watching Paul Ainsworth. Have been bingewatching GBM where Paul's been competing & judgeing over the years. 😉😋 By the way what happened to the "cheese" in the cheesecake?
Love alot of these recipes with Paul and Anna really nice show. Wow Sir Winston Churchill loved Dundee Cake Yummy Scottish Bakery. Love Walkers Shortbread Mmmm love Lemon Curd Lol Michael is so impatient
I bought a mutton pie when in Edinburg in 1980, couldn't eat but a few bites because the mutton grease was too strong for me. Your mutton pie, I definitely would enjoy trying. That looked amazing. Almost wish I had smellevision. I am enjoying these cooking videos from across the pond.
Cariboo is not _widely_ available here in Canada. Farmed elk, bison, and wild boar are more so, especially out East, but all are considered a specialty. All taste amazing, in the right hands. Moose is on the menu, if you're a hunter, or know a hunter. Unfortunately game meat in general is not as popular or as easy to find here as I'd like, it's a boutique meat.
Wow, I live in a small BC town and even we can buy a lots of game at the grocery store...even alligator and emu. It is more pricey than the standard fare, though. I was thinking that if this reindeer/caribou was served in Canada, it would likely use a Canadian ice wine instead of the mediera.
Just found this site. Thoroughly enjoying the royal receipts. However, when you are at Audley End, I keep expecting Mrs. Crocombe to come through and check on the state of her kitchens.
Hehe to be fair we need more reason for young hip people to be into this stuff. Everything's so pinky extended on these shows, you genuinely wonder if they even have MP3 players to play thier own music or do they just have to request a personal band to play classical music. Diana did Harry and Will SUCH a favor taking them to regular places so they have actual childhoods. XD (and it sounded like Victoria got really annoyed being dragged around forced to keep her nose held high simply cause she was going to be queen at 18)
I’m a Canadian but I’ve never eaten reindeer. I’ve never eaten caribou either. My family doesn’t hunt so I’ve personally never eaten game meat. The people I do know who hunt eat moose, deer, turkey, goose and rabbit. We don’t get caribou in southern Ontario. When I think of Canadian specialty cuisine, I think of the seafood I ate in Nova Scotia. All fresh caught and cooked to perfection 😋
Reindeer and caribou are the same animal (Rangifer tarandus) and are a member of the deer family. In Europe, they are called reindeer. In North America, the animals are called caribou if they are wild and reindeer if they are domesticated. ... Male reindeer begin to grow antlers in February and female reindeer in May.
Please excuse my lack of knowledge, but why use grapeseed oil to sear the reindeer loin rather than olive oil? Wouldn't the olive oil add more flavor to the meat? Btw, I so envy the host. He's got The Best job EVER!
Yeah, I would have thought to use more like canola oil with a higher flashpoint. Not olive oil though because when it is heated it produces cancerous stuff. Not good to eat regularly.
Grape seed oil holds up well in high heat where olive oil doesn’t. I use grape seed oil to sear, then might add some olive oil near the end to finish a dish.
I'm American and I've had reindeer...and yak and bison and deer and squirrel and rabbit...doesn't matter where you live if you're an adventurous eater you'll find 5ge food
The queen doesn't allow garlic or onions in the food her chefs prepare but for some these chefs insist on including one or both in their dishes so these can't possibly be authentic recipes.
With the whole "No shellfish, no spice, no rare meat" bit, it is not like the Queen is being taken to road side cafes. She is being fed by Royal/Presidential chefs from five star hotels in most countries she visits.
Finally, great omlette!!! I hate those browned rubbery omlettes. I like it gooey. And for those who comain tbat they are raw... what Bout sunny side eggs??
Clearly you don’t know anyone who hunts... I eat a lot of deer and elk here in BC. I’m sure there’s someone up north has an igloo. You cannot paint our country with your own sheltered experience
@@KylaA5952 & - @Lainey Drake, an igloo for a temporary warm shelter maybe, more like a hollowed out snowbank, but not to live in as a lot of people really do think.
I know a guy .. that hit a deer with his truck, killed it .. and then on the way back from the police station after reporting it .. hit another. LOL .. with the cop behind him! Yes, it's true, my neighbour .. and he had venison sausages made from all of it. heh heh
Ohh I can't drink Gin, it's the worst hangover ever! Yuk! I switched to Vodka, yum...smooth, and easy to mix drinks of a variety of flavors...marvelous!
Imagine being tasked with making a beautiful Indian dish, and garlic being a STRETCH- not being able to use chilis! I’m sure it takes a lot of talent to adjust food to such sensitive palette!
Oh yes, imagine cooking for someone that is always close to people they don't know. Whoever would they not like to smell of garlic. Or eat spicy food that makes you sweat. Whoever could that be when their ever step is looked at under the microscope....
@@TeylaDex It would seem you may have misunderstood my comment, or taken it to be an attack or criticism of the royal family, which it certainly was not. I urge you to reread my comment with a different perspective-I was lauding the chef’s talents for creating colorful cuisine with limitations that wouldn’t normally be in place. Not everything is an attack, in need of countering. Relax, friend.
I’ve cooked a few of chef Atul’s recipes, he doesn’t always use garlic even when cooking for himself. He builds flavor with layers of spices and herbs.
I feel sad for the Queen and the royal family when they travel with her. All the world open for them to try new habits and different cuisines and they just stupidly follow the same habits they have at home. That's really just sad.
Hehe, well it's not so much the "Raw egg" part although a LOT of people (especially on youtube and the "Japanophiles" will SWEAR that raw egg is totally fine to eat), but I actually don't like the gooeyness because I don't like the idea of biting into something and feeling like I got a mouthful of sulfur flavored cream in my mouth. It's for the same reason people claim "Hard cooked eggs are too rubbery" for them, soft cooked and gooey eggs are too gooey and messy for me and I prefer a firm texture to them. I just always find it funny how EVERY chef on youtube swears that "Meat is fine when undercooked" but if you ask them about a "well done" steak or "hard cooked" egg, they act like it's burnted and compare it to shoe leather. which kind of tells me that these so called "Chefs" aren't cooking to taste and texture, but more so propaganda or elitism, trying to define what tastes other people should look for instead of letting them choose what they like. (like the reason I don't like rare meat is because I don't like the bloody flavor and I don't like it soft and wet and chewy. I like to TEAR into the meat like a good jerky, but you CAN cook a well done steak and still make it flavorful and moist, just cook it SLOWER. it may take longer on a low heat with constant basting, but if the difference is getting the meat in 10 minutes while it's still bloody in the center, or 20 minutes where it's nice and carmelized all the way through (ESPECIALLY for ground beef), then I'll wait the 20 minutes. Professional chefs should learn how to cook for the client's taste, not tell them how they should like their food. Maybe they wouldn't need to douse it in layers of mayonnaise and creams and sauces if the meat was actually cooked properly and maybe they could enjoy tougher meat more if they actually had teeth to chew with in the first place. XD No disrespect for Paul, but it does bug me how EVERY chef says "Meat's supposed to be eaten Raw" yet never defends a good well done steak or hard scrambled eggs and then has to insist that the pink, pulsating meat is "Fully cooked". Maybe I trust the michelin star chef on that one, but I wouldn't trust some random youtuber watching this to know when a meal is cooked properly and end up giving me food poisoning.... Heck that's why I could never eat at a restaurant in Japan, cause according to EVERY youtuber who visits there, If you don't like mayo and raw egg, you're going hungry....
No difference between brown and white eggs. If you want tight yolks they need to be fresh. The protein in the eggs breaks down the longer after laying. Nonsense about dark brown eggs yolk. Just get fresh eggs.
You are SO wrong! Brown Eggs have a VERY RICH yolk, while white eggs are much lighter color, and tend to be more runny. I only raise Red (Brown), Chickens. They must also be Range Fed. The ones that eat only grain lay different eggs, and they themselves taste MUCH different...
I think they called it that back in the day because it has the consistency of cheese. I saw another pie recipe that didn't have any cheese and it was called cheese cake.
Looks a lil undercooked. Reindeer is not beef and are exposed to some real nasty parasites. Not to mention the mosquitoes in the brief summer thaw. A lot braver than I am.
Michael looks soooooo happy when he tries the food. It must be a pleasure to cook for him.
I know! So thoroughly enjoying each mouthful!
The noises someone makes when they try our food is the ENTIRE reason most of us love our job. Food flavor and taste are one of the most important parts of memory and anytime someone reacts to the food. They are also reacting to a positive memory in their life. It is OUR ART.
Is anyone with me in salivating over the copper pot assemblage? I'd love just one of those classic, gorgeous pans!
YES 🙌🏽 Talk about Pot envy!!! That is quite Copper Pot collection!!! 🤩😎
Wow ! The young Prince Philip looks amazing
3:15 "Maple syrup, crispy bacon & wild game"
My peasant brain: Poutine!!
My little Canadian heart is so happy 🇨🇦 💜
Agree 🇨🇦 ❗️
Me too but I've never had Reindeer :) I guess Poutine was too much of a stretch eh?
My mouth was drooling when he made the lemon curd cheesecake...it looked so delicious.
26:55 crazy to here the British AND Indian accent combined! So cool! Seems like such an awesome chef and guy!
I love how Michael and Paul interact with each other!!
Food looks quite delicious.
I love their little presenting team! They are both so pleasant and amiable!
I'm addicted to this show! it's so fun to watch and try the recipes.
The only problem I have with this television series is the magnificent spread of exquisite copper cookware at all the stately homes where they record their episodes. I would so dearly love to have access to some of those pans! I am actually seething with envy!
Ooooh you must watch “The Victorian Way”!! It’s filmed at the same exact kitchen in Audley End, and they do use some of that glorious copperware to make some mouthwatering dishes. And Kathy Hipperson as Mrs Crocombe is so lovely to watch!
I can see why you'd be envious..... looking up the price of them, they're like $500 average per pan. I genuinely wonder if the high price is because of supply and demand or actually makes a difference cause goodness you could get a whole set of pots and pans for 1/5th that price. High end ones too (though a good cast iron skillet or pot would probably be about as much as the rest of the set combined but it's good to have one or two of those.)
Just love the two's interaction. And the mirth and o the last one with the lemon curd. Looks yummy.
I adore this series. Would love a true source for the recipes. Chefs do not give measures / weights for ingredients. Ends up being a total tease. Or in my case, some scary experiments.
Love watching Paul Ainsworth. Have been bingewatching GBM where Paul's been competing & judgeing over the years. 😉😋 By the way what happened to the "cheese" in the cheesecake?
Thank you for sharing your experience and ideas, we love to cook and share our recipes not only for royalty but with everyone.
i love these shows and the banter between the host chef is awesome. the host love for is something i can relate too ❤😂
I keep expecting to see Mrs Crocombe
She would frown and stare at that chef for using metal utensils in a nonstick pan.🤣
"For this recipe, you will need ..."
I just love her
Love alot of these recipes with Paul and Anna really nice show.
Wow Sir Winston Churchill loved Dundee Cake
Yummy Scottish Bakery. Love Walkers Shortbread
Mmmm love Lemon Curd
Lol Michael is so impatient
I bought a mutton pie when in Edinburg in 1980, couldn't eat but a few bites because the mutton grease was too strong for me. Your mutton pie, I definitely would enjoy trying. That looked amazing. Almost wish I had smellevision. I am enjoying these cooking videos from across the pond.
Same here in Norway also with Reindeer ,availble year round . And much hunting also so fresh meat is around also.
Cariboo is not _widely_ available here in Canada. Farmed elk, bison, and wild boar are more so, especially out East, but all are considered a specialty. All taste amazing, in the right hands.
Moose is on the menu, if you're a hunter, or know a hunter.
Unfortunately game meat in general is not as popular or as easy to find here as I'd like, it's a boutique meat.
Oh wow, 1 time a eat mouse in Sweden, t was so nice!! Here is deer, rabbit fasant en wild pig mhhhhh
@@mariannevontrapp1063 Nice! I'd like to see a return back to eating more game meats.
I think you mean moose, not mouse! ;)
I fully agree! I live in Northern Alberta and it’s hard to find caribou and elk and they live in the backyard! So expensive and tiny amounts.
@@deeness8869 Right! There's something wrong with this picture, to pay so much for something so prolific.
Wow, I live in a small BC town and even we can buy a lots of game at the grocery store...even alligator and emu. It is more pricey than the standard fare, though. I was thinking that if this reindeer/caribou was served in Canada, it would likely use a Canadian ice wine instead of the mediera.
Really enjoy watching! Nice break from the news. Marvelous chefs!
Every last dish looked amazing!
Just found this site. Thoroughly enjoying the royal receipts. However, when you are at Audley End, I keep expecting Mrs. Crocombe to come through and check on the state of her kitchens.
Wow! Michael was gonna push Paul down to get that omelette.
Love this! My favorite drink there was a gin & sparkling rhubarb cocktail.
God bless Royal family
Yummmmm!🤤😋. Thank you so much!👍🏼👍🏼
Every single show on this channel just sucks me in and I love it.
Do they ever get around to "Lemon Curd Cheesecake?" *: )*
Should try Lime curd! Delicious 😋😋😋😋😋😋😋
Oh no, it's the untidy guy visiting the gin distillery... LoL🤣
I wanna marry him
@@PabloEmanuel96 LoL🤣
@@SAnn-rf3oz 😂😂 I think so too
Hehe to be fair we need more reason for young hip people to be into this stuff. Everything's so pinky extended on these shows, you genuinely wonder if they even have MP3 players to play thier own music or do they just have to request a personal band to play classical music. Diana did Harry and Will SUCH a favor taking them to regular places so they have actual childhoods. XD (and it sounded like Victoria got really annoyed being dragged around forced to keep her nose held high simply cause she was going to be queen at 18)
I’m a Canadian but I’ve never eaten reindeer. I’ve never eaten caribou either. My family doesn’t hunt so I’ve personally never eaten game meat. The people I do know who hunt eat moose, deer, turkey, goose and rabbit. We don’t get caribou in southern Ontario. When I think of Canadian specialty cuisine, I think of the seafood I ate in Nova Scotia. All fresh caught and cooked to perfection 😋
Caribou and reindeer are the same animal.
@@TruthTroubadour-xi9cc caribou are wild and reindeer are domesticated but you’re right, they are the same species.
Lemon curd is wonderful! So, I expect that that tastes delicious! It is curious, however, that there is no cream cheese in this 'cheesecake'.
Reindeer and caribou are the same animal (Rangifer tarandus) and are a member of the deer family. In Europe, they are called reindeer. In North America, the animals are called caribou if they are wild and reindeer if they are domesticated. ... Male reindeer begin to grow antlers in February and female reindeer in May.
Wonder if they taste the same as venison (deer).
@@NotMykl Better!
Wow,i want the recipe...please.thank you and God bless you more
Use shortening for color texture and FLAVOUR.
Michael, in a very straight voice, "After nutting, it is into the oven at 170 degrees"
Please excuse my lack of knowledge, but why use grapeseed oil to sear the reindeer loin rather than olive oil? Wouldn't the olive oil add more flavor to the meat?
Btw, I so envy the host. He's got The Best job EVER!
Yeah, I would have thought to use more like canola oil with a higher flashpoint.
Not olive oil though because when it is heated it produces cancerous stuff. Not good to eat regularly.
As you never fry French fries in olive oil.....
Olive oil has a lower smoking point.
Grape seed oil holds up well in high heat where olive oil doesn’t. I use grape seed oil to sear, then might add some olive oil near the end to finish a dish.
Is it possible to buy a copy of Mildred's cook book?
No.
Nowadays there is a Fisher & Donaldson Shop in St Andrews.
I am Canadian and I have never eaten caribou or reindeer. I had venison ONCE decades ago. Few if any of us eat "game".
Metal spoon on non.stick pan, this chef really
That drives me crazy every time!!
He's a Michelin star chef too.😯
Venison jerkey and maple sugar sweets are the only Canadian foods I've eaten directly from the woods. HRH might not appreciate the texture of either.
The maple leaf sugar candies are the bomb. 🍁
@@SAnn-rf3oz so sweet, yet so delicious
I’m Canadian, never eaten reindeer. Ridiculous
I’m your friendly neighbor to your west, and I love reindeer (caribou) In fact, we have some in the freezer. I will have to try this recipe.
Caribou is more of a northern canadian thing. 90% of canadians are clustered around the borders. Never seeing caribou.
I'm American and I've had reindeer...and yak and bison and deer and squirrel and rabbit...doesn't matter where you live if you're an adventurous eater you'll find 5ge food
I just found these videos. Love them and will be making.
I think she’s referring to sea cucumbers when she said “sea slugs”. Good on Lizzy for trying.
The queen doesn't allow garlic or onions in the food her chefs prepare but for some these chefs insist on including one or both in their dishes so these can't possibly be authentic recipes.
Yeah, we've called BS on Atul a few times, if you look at past posts.
These chefs don't cook for the Queen. They have restaurants.
I thought so to but Ive read HE does like it when not with her!
@@marklauzon186 Yeah, the old curmudgeon can stomach a garlic clove or two.😂
Not all of these recipes were prepared for Her Majesty QE ll. I’ve seen chefs mention no garlic, but they have used shallots.
The grease edging on the bottom of the pan towards the fire is distracting.
I want to have a full course meal with the Windsors.
From now on I'm going to call him "Mr. Lovely".
With the whole "No shellfish, no spice, no rare meat" bit, it is not like the Queen is being taken to road side cafes. She is being fed by Royal/Presidential chefs from five star hotels in most countries she visits.
Finally, great omlette!!! I hate those browned rubbery omlettes. I like it gooey. And for those who comain tbat they are raw... what Bout sunny side eggs??
How can someone not like garlic. I add it to almost everything.
I hope there's a recipe esp. If baked goods.
I can't focus on the omelette because I'm too anxious about the stove being on.
Regarding the gin distillery, apparently the dude abides.
I wish they would give the measurements of the ingredients.
Can anyone tell me why the beef stock looked so thick? I'm genuinely curious why mine doesn't look that good.
It was reduced
Queen Elizabeth II don’t like garlic
Fun Fact: Reindeer and Caribou are the same animal. Caribou are wild, reindeer are domesticated.
yes
"Canadians like to eat venison"
uh, no we don't! Nor do we all live in igloos.
Clearly you don’t know anyone who hunts... I eat a lot of deer and elk here in BC. I’m sure there’s someone up north has an igloo. You cannot paint our country with your own sheltered experience
@@KylaA5952 & - @Lainey Drake, an igloo for a temporary warm shelter maybe, more like a hollowed out snowbank, but not to live in as a lot of people really do think.
I know a guy .. that hit a deer with his truck, killed it .. and then on the way back from the police station after reporting it .. hit another. LOL .. with the cop behind him! Yes, it's true, my neighbour .. and he had venison sausages made from all of it. heh heh
That reindeer steak looked raw
Ohh I can't drink Gin, it's the worst hangover ever! Yuk! I switched to Vodka, yum...smooth, and easy to mix drinks of a variety of flavors...marvelous!
Imagine being tasked with making a beautiful Indian dish, and garlic being a STRETCH- not being able to use chilis! I’m sure it takes a lot of talent to adjust food to such sensitive palette!
Oh yes, imagine cooking for someone that is always close to people they don't know. Whoever would they not like to smell of garlic. Or eat spicy food that makes you sweat. Whoever could that be when their ever step is looked at under the microscope....
@@TeylaDex It would seem you may have misunderstood my comment, or taken it to be an attack or criticism of the royal family, which it certainly was not. I urge you to reread my comment with a different perspective-I was lauding the chef’s talents for creating colorful cuisine with limitations that wouldn’t normally be in place. Not everything is an attack, in need of countering. Relax, friend.
I’ve cooked a few of chef Atul’s recipes, he doesn’t always use garlic even when cooking for himself. He builds flavor with layers of spices and herbs.
9:42 Too bad it's raw. Rudolph is still ready to pull the sled.😅
Queen Elizabeth would not like the garlic but Prince Phillip would have enjoyed it
Is that an American brewing gin for The British? Lol
Porque um dos queimadores do fogão está sempre aceso?
👑👸👋☺🍰Good👍
The picture shows Prince Phillip with penguins yet they live in the ANTARCTIC.
🙏🙏
Yum, Yum...
I feel sad for the Queen and the royal family when they travel with her. All the world open for them to try new habits and different cuisines and they just stupidly follow the same habits they have at home. That's really just sad.
Pengui01: The Royal Family doesn’t want to be poisoned.
Still raw and disgusting. I don't care what he says. 9:25
My heart broke! Reindeer!! No!
Hehe, well it's not so much the "Raw egg" part although a LOT of people (especially on youtube and the "Japanophiles" will SWEAR that raw egg is totally fine to eat), but I actually don't like the gooeyness because I don't like the idea of biting into something and feeling like I got a mouthful of sulfur flavored cream in my mouth. It's for the same reason people claim "Hard cooked eggs are too rubbery" for them, soft cooked and gooey eggs are too gooey and messy for me and I prefer a firm texture to them.
I just always find it funny how EVERY chef on youtube swears that "Meat is fine when undercooked" but if you ask them about a "well done" steak or "hard cooked" egg, they act like it's burnted and compare it to shoe leather. which kind of tells me that these so called "Chefs" aren't cooking to taste and texture, but more so propaganda or elitism, trying to define what tastes other people should look for instead of letting them choose what they like. (like the reason I don't like rare meat is because I don't like the bloody flavor and I don't like it soft and wet and chewy. I like to TEAR into the meat like a good jerky, but you CAN cook a well done steak and still make it flavorful and moist, just cook it SLOWER. it may take longer on a low heat with constant basting, but if the difference is getting the meat in 10 minutes while it's still bloody in the center, or 20 minutes where it's nice and carmelized all the way through (ESPECIALLY for ground beef), then I'll wait the 20 minutes. Professional chefs should learn how to cook for the client's taste, not tell them how they should like their food. Maybe they wouldn't need to douse it in layers of mayonnaise and creams and sauces if the meat was actually cooked properly and maybe they could enjoy tougher meat more if they actually had teeth to chew with in the first place. XD
No disrespect for Paul, but it does bug me how EVERY chef says "Meat's supposed to be eaten Raw" yet never defends a good well done steak or hard scrambled eggs and then has to insist that the pink, pulsating meat is "Fully cooked". Maybe I trust the michelin star chef on that one, but I wouldn't trust some random youtuber watching this to know when a meal is cooked properly and end up giving me food poisoning.... Heck that's why I could never eat at a restaurant in Japan, cause according to EVERY youtuber who visits there, If you don't like mayo and raw egg, you're going hungry....
Philip eats garlic on occasion?
23:33
a metal egg lifter on a non stick pan zzz
No difference between brown and white eggs. If you want tight yolks they need to be fresh. The protein in the eggs breaks down the longer after laying. Nonsense about dark brown eggs yolk. Just get fresh eggs.
You are SO wrong! Brown Eggs have a VERY RICH yolk, while white eggs are much lighter color, and tend to be more runny. I only raise Red (Brown), Chickens. They must also be Range Fed. The ones that eat only grain lay different eggs, and they themselves taste MUCH different...
: Interesting
A reindeer is a domesticated caribou
Reindeer is Caribou.
Oh no! Not legends! I cant understand what he used to the sauce 😔
From Brasil 🇧🇷
Caribou = reindeer
It looks yum!
WHY DO THESE CHEFS ALL USE METAL UTENSILS ON THEIR NON-STICK COOKWARE?? IT'S MAKING ME TEAR MY HAIR OUT!
Many Canadians do not favour wild game
Why does the thumbnail photo show Prince Phillip with penguins? They don't live in the Arctic; they live in the Antarctic/ Southern hemisphere.
So is it the Arctic or Antarctic? There are no penguins in the Arctic, only the Antarctic.
Caribou and reindeer are the same animal
I can't stand gooey eggs
99.9% of Canadians don’t eat caribou...ever.
I like everything except that lemon pie
Heuuu... A cheesecake is supposed to have... cheese !!!
I thought garlic was a no no. Maybe just for Elizabeth??
how is that cheese cake there is no cream cheese
I think they called it that back in the day because it has the consistency of cheese. I saw another pie recipe that didn't have any cheese and it was called cheese cake.
Durmstrag & Hogwarts field trip in Disneyland.
Looks a lil undercooked. Reindeer is not beef and are exposed to some real nasty parasites. Not to mention the mosquitoes in the brief summer thaw. A lot braver than I am.
"Rawr egg"