Easy Creamy Mushroom Sauce | Chef-Jean Pierre
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- Опубликовано: 21 ноя 2024
- Hello There Friends, today I am going to demonstrate how to make my fabulous Mushroom Sauce! I am revamping the Sauce Collection with the Mushroom Sauce being the first of the bunch. This Mushroom Sauce can be served with anything you want! And if you are worried that you don't like mushrooms then try my technique in cooking them! Let me know what you think in the comments below.
RECIPE LINK: chefjeanpierre...
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PRODUCTS USED BY CHEF:
❤️ Reduction Sauce Pan: chefjp-com.3dc...
❤️ Porcini Salt: chefjp-com.3dc...
❤️ Traditional 18 year Old Balsamic Vinegar: chefjp-com.3dc...
❤️ Instant read Thermometer: chefjp-com.3dc...
❤️ Silicone Spatulas Set of 3: chefjp-com.3dc...
❤️ Silicone Baking Mat: chefjp-com.3dc...
❤️ Laser Thermometer: chefjp-com.3dc...
❤️ Scrapper / Chopper: chefjp-com.3dc...
❤️ Signed copy Chef Jean-Pierre's Cookbook: chefjp-com.3dc...
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✴️CHICKEN RECIPES: • Chicken Recipes | Chef...
✴️PORK RECIPES: • Pork Recipes | Chef Je...
✴️LAMB RECIPES: • Lamb Recipes | Chef Je...
✴️SEAFOOD RECIPES: • Seafood Recipes | Chef...
✴️BREAKFAST RECIPES: • Breakfast Recipes | Ch...
✴️VEGETERIAN RECIPES: • Vegetarian Recipes | C...
✴️DESSERT RECIPES: • Dessert Recipes | Chef...
✴️APPETIZER RECIPES: • Appetizer Recipes | Ch...
✴️ONYO RECIPES: • Onyo Recipes | Chef Je...
✴️PASTA RECIPES: • Pasta Recipes | Chef J...
✴️SOUP RECIPES: • Soup Recipes | Chef Je...
✴️SAUCE RECIPES: • Sauce Recipes | Chef J...
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OUR CHANNEL:
/ @chefjeanpierre
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CHEF'S WEBSITE:
www.chefjeanpi...
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CHEF'S ONLINE STORE:
chefjp-com.3dc...
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I think this is the first time I have seen this chef but I have made enough sauces in the traditional French method to know that this would end up being absolutely delicious. I think I am going to make this next time I pick up a couple filet mignons (Filet Mignons are great but demand a sauce, in my opinion). I also like the way Jean-Pierre makes the process approachable.
Also, if you master the basic process used in this recipe, you will basically have mastered many, many other sauces that use this exact same technique.
GREAT comment Jonathan "if you master the basic process used in this recipe, you will basically have mastered many, many other sauces that use this exact same technique" THANK YOU! 😀
@@ChefJeanPierre Coming from a French Chef, I can't imagine a better compliment! Thank you!
Pierre is a great chef. You can see he loves to share his technique and cooking.
He has me mesmerized & smiling at the same time .. I wish I caught chief Jean Pierre’s video the other night when I thought I was making mushroom sauce!
@chef jean-pierre - What about adding a small hit of acid (squeeze of lemon juice?) right at the end for brightness?
I cannot even begin to express in words how much I appreciate your manner of teaching.
Thank you
You are very welcome 🙏😊
"And remember, measure carefully. This is, I don't know, a cup" 😂😂This man is a treasure.
I lol’ed so hard at that one lol
I adore him! He is approachable and just a love!
When you try to cater to american viewers, but you're metric and end up with liquid ouncelsius units....
@@asbjrnfossmo1589 yea I guess mate lol
I believe that after 50 years he knows when he's poured a cup of wine simply by feel, no measuring needed
The reason I love watching this channel is that he explains why he does something. Even its is a little tidbit like "water dilutes flavor"
I totally agree.. I was just thinking the same thing about checking the consistency of a sauce by how "it sticks to the back of a spoon"... its like burned on my brain now forever.
I also hear his techniques are so good that you can use them for the next 17 years.
@@macgyvercohen1223 😂
@@ozgott1415 Yeah. At this point it drives me crazy to see other chefs on RUclips zesting a lemon like a ding dong! Scrape, scrape,stop,look,tap,scrape, scrape, stop,look,tap.🙄
Exactly
This channel is pure joy. We're living in a great time where, even though I'm miles away in another country, I can enjoy Jean-Pierre's personality and skills, taking my cooking to the next level
Glad you enjoy it! 🙏👍❤️
who is jean pear
Chef you really have great skills of teaching, and the strongest point of you I think you are hundred percent practical
I love this man's videos because he seems to not only genuinely love cooking and teaching, but he seems to love making cooking relatable and accessible to all. I always end up smiling and laughing at some point while watching him.
Yes!!! He definitely helped me connect some dots.
Yes I'm now reduced to watching his videos a second time because the first time was great and the second time is even more wonderful.
Totally agree. Just watched beef Wellington video and things happened like it always does but she just showed how to power through it and the final product was exactly what he made the whole time. Did say "here's one we already finished". The end product was the same thing he made the entire time. Which takes more time to tape but it was great!!
Thank you for inviting us to your kitchen. Thank you Chief
Me too. Great teacher.
“Measure carefully”
“idk about a cup n a half or something”
I love this man
When he first said "... measure carefully !", I laughed out loud.
Still do when he repeats this important practice of every true cook ...
Jean-Pierre & Jacques Pepin both measure this way, and both caution you to "measure carefully!" Lol Perhaps something about we French...
Never forget that chefs have done this so many times that they have "a compass in the eye" meaning they know the quantity. Like my butcher, when I say 400gr, the game is to be as close as possible. He never is more than 20gr away and that s his bad days 😁
This is the Way :D
@@khaelamensha3624 I'm a cabinetmaker and through many years of experience I can guess a measurement within one centimeter...I don't know how I do it, but I just can.
I can now make a mushroom sauce 😋
I love when he said "a little butter" and scoops up like a 1/4+ cup and the looks up and says "or however much you want" with that almost guilty look on his face. Chef Jean-Pierre, you are always a joy to watch and inspire me to go cook some goodies! Thank you so much! *Big hug*
Came to comment on exactly this. Provided a great laugh.
My friend, he is French for sure he will put butter even on the butter 😂
for ze french that was a lil
@@oshintaoo ahh mais oui that is the secret ingredient to all french cooking that makes it the best
shouldn't be guilty. eating butter is good for you. that it being bad is a myth
The best teachers are the ones who can naturally hold your attention, add an element of fun to their lessons and who have such a love and passion for what they do that you can see how much it means to them to pass on their knowledge through their enthusiasm alone. Thank you Chef!
Thank you for making it all so approachable
You are an alchemist, turning simple ingredients into pure gold! Bravo!
exactly my thoughts ...😂
abracadabra!
Thank you so much 😊
Did any alchemist succeed turning anything to gold?
@@krikortersakian7139 ummm...Rumplestiltskin?
WATER IS THE ENEMY! I wasn't expecting the edit and music. got a good laugh out of me with that!
"Whatever makes you happy!"
That's the beauty of it...there no right or wrong...
Thanks a lot Chéf!
Years ago I commented on every sauce that this one chef made at an Italian restaurant, and I was asked if I wanted to meet the chef. I did. I said his sauces were unbelievable, and he told me that his secret was a little cream in every sauce he made. I have been doing it that way forever, and I get nothing but accolades on my cooking. I LOVE YOU!
Is there a way to make ANY sauce without the cream in the first place, I wonder. At least I don't know of any such case
"Thumbs up!" Of course, we like the channel! Thank you, Chef, for sharing your 50+ years of of knowledge and experience!
Chef JP... for years now, after viewing many, many videos, and in each, you've called me "friend." I've come to expect it... It's the (my): 'wait for it...' moment I look for. Thank you JP for all your instruction, and fun antics, and for your friendship!
All the pleasure is mine. I’m glad you are enjoying the videos and I am grateful for your friendship and your loyal support!!!🙏❤️
Loving these two per week episodes
Made my day better instantly
he’s spoiling us!
Yes.
I consider myself a pretty decent home cook, but I've watched a couple of videos of Chef Jean-Pierre in the past few days, and learned things I didn't know each time. Bravo Chef!
I love listening to this man as much as he loves his butter! He lights up my day!
What I really love 💕 is Chef’s insistence on the viewer altering the recipe to fit their lifestyle, tastes 👅 , or dietary restrictions
"You can serve it with whatever makes you happy!" *serves it with Chef-Jean Pierre*
I have made this sauce 20 times. I’ve watched this step by step video each time. Every time I make it the sauce is better than the last. CJP is a true RUclips treasure! A Chef with dimension!
Jean-Pierre isn't just a master chef, he's also a master teacher who encourages experimentation and putting your own spin on dishes. Just a fabulous channel and the best cooking show on RUclips that caters to pros and novices alike!
You are so right, He is a master teacher!!
A master chef and teacher at the same time. Happy cooking qll episodes!.
I loved how relaxed you are in this video... it was like hanging out with an old friend, cooking, teaching and telling stories... better than just a recipe video, much better
Such a wonderful and experienced Chef! But what draws me in the most is the fact he's so humble instead of intimidating you he is actually motivating you to go into the kitchen and learn. Keep it up Chef!!
Just love his recipes.
"Whatever makes you happy" love this man!
Chef Jean-Pierre, I really appreciate your ENERGY....that energy translates into your cooking 'essence'. Don't change... I subscribed!
He is the Best
Thank you 🙏
Imagine how the world would be if everyone was as passionate and loving about what they do as the great chef Jean-Pierre. His love for cooking and the awesome recipes are the reason I love this channel!
Thank you! 😀
When I left school I spent 4 years in college, HND, hotel and catering management, then 4 years working for a high class catering company. I was passionate about food. But I was also passionate about motorbikes. Soooo, I took a chance, gev it all up and served an apprenticeship in panel beating and spray painting. Got a job with a mercedes repairers, they would let me do my own work. Eventualy got a job in Ireland as a technition for an automotive paint company. I'd put as much effort into painting a bike as icing a wedding cake. When I see someones eyes light up when they recieve my creation, job done, and I'm happy.
@@cunobelinusX31 Happy for you! But I really, really like eating great food! You can do both!
Chef was fired up for this one! He is a Great educator.
You call us "friends" and I feel like we really are. It's like I'm cooking with a favorite uncle. I have so many videos to watch and so much to try!
Love the way you teach. Thank you, outstanding as usual.
“Don’t worry about it, we’re not sending a man on the moon, we’re making a mushroom sauce”
Wise words for so many things in life - learning life lessons here
chef jean-pierre is a humble man
Lol 😆 🤣 😂
I love the accent. Don rory bao ee
@@maranathawatch1618 j
There were many explenations and expressions that made me speechless:
- I add the beefstock. Don't worry I'm going to give you the EXACT measurements. It's ABOUT a cup and a half.
- You have to follow the order and the recipe. But it's your sauce, you make it like you want.
- I love a reduction pan. But I don't want to reduce it , so I'm going to thicken it.
- You want to make sure you get ALL the water out of it, water deludes the taste.... Just put a little bit of water in.
- You can serve it on anything like that. Or you can add butter in it, or cream. Let's put cream in it.
- You put a little bit of cream in it.I'm not going to measure it, I want you to see it. See how little that was? Let's put a little but more.
- Now comes the most important part, we'll put a little in butter in there, oh yeah.
- you can put some extra parcely in it for extra flavour, no for extra colour.
The contradictions come in layers, they keep in coming...layer after layer. A bit like his sauce.
Did I say how much he lights up my day? Well…I re-watched it tonight, took notes and I love him just as much (if not more) at night. He is dreamy and so full of culinary knowledge and humor. Sigh……what a dreamboat! 😍
Frenchmen are the best. Find yourself one.
@@boatdesigner12😂😂😂
This guy makes me feel goood with his cooking instructions...I wish more people were like him!😊😊
I love when he says measure carefully. Then he says "i dont know, maybe a cup of wine?" or "im not gonna measure it but i want you to see it" 😄😄😄. This guy is priceless🤩🤩🤩
Not only did I learn, but I laughed. He is funny and genuine. I cannot wait to try this sauce, but I don't think I'll be as entertaining while cooking it.
Made the mushroom sauce yesterday evening using coconut cream. Adding the sauce to my seasoned beef patties and fettuccine with baby bok choy on the side. Served to my family of 7. They all loved it. Including the those who were not crazy about mushrooms in the past. They now love it. A game changer💯 Thank you💕
bok choy has flavor? next thing you'll say is raisins are dessert
@@lucyclark1301 I steamed the bok choy for a few mins. I have a canola oil that is mixed with habanero, garlic , onions , shallots, green onions, ginger and salt. I would drizzle a tiny bit because it's very spicy. I would then mix in a little of our good old Canadian Maple syrup- not too much and then squeeze a small bit of lemon at the end, et voir la. You need to add flavour. Experiment a little and your food will taste better🙂
P Jazzy
What a great idea! I like using coconut cream as an alternative, especially in baking.
It didnt make the sauce taste coconutty?
Did you still use butter?
I don't like coconut, milk doesn't like me, so I'm also curious if you could taste the coconut.
@@shheih285 i just made something like this tonight and I used plain oat milk creamer. Turned out great. I think you would have to really love coconut to use coconut cream. I love the texture of it but for me it only fits in curries and desserts
Outstanding recipe. My 92 yo father is a very fussy eater, he could not get enough of the sauce. Served with Chefs creamy garlic mash potatoes, and Chefs meatloaf. Never saw my father go back for seconds, never mind using bread to clear his plate
The music when you revealed the enemy that was water had me in stitches. I always look forward to your videos!
Chef Jean Pierre, I cannot thank you enough! My friends and family used to say I was a great cook and since I started learning from you since late 2020, they refer to me as “Chef.” You’ve brought my cooking skills to a whole new level. 😃
I ordered your Fig Balsamic Vinegar and will arrive any minute now, but everything else is “Mise en Place.” Getting ready to make Steak w/Mushroom Sauce, Roasted Sweet Potatoes, and Asparagus.😉
Loving the Chef Jean Pierre University. I even have a school notebook where I keep notes and recipes you’ve taught us and I have tried. Thank you!!!
Thank you Maria! Your friends and family a are lucky to have you!!! 🙏😊
Once again I am forced to reiterate - This is THE most entertaining cooking show. It's so darn entertaining I end up watching the videos all afternoon until waaay past dinnertime, and then end up having a bowl of cereal for supper. LOL I love you, Chef!!😘💕
🤣🤣🤣
Forced by whom?
@@adamgrimsley2900 By the sheer pleasure of reiterating...,it is just a way of speaking, take it on board.
🤣that's a good one.
I would watch even if he was deep frying rubber boots.
This is one of my favorite sauces, everybody who tries it, loves it.
Chef, I am astounded at your timing of the episodes , of the tenderloin roast, and now this delicious sauce. Showing us how the most important aspects of each. Who else pours a good sauce over a mouth watering roast .???
Another example of a Pro at work... explaining everything.. a well lit and equipped kitchen along with an Experienced Chef with energy galore. Well done Still Chef... just well done....
Thank you Lee 😀
I love how he explained everything. He is like a teacher to me, feel like I’m in culinary class ☺️🙏🏻
You are... 😁
you are
he explains this like explaining chemistry
Finally, something positive to look forward to every Monday. aside from your class Chef, there is nothing exciting about the Mondays.
Made this with porcinis, thyme, and port for our date-night steaks tonight. Wife is pretty picky, and she absolutely loved it. Thanks, Chef!
Chef Pierre, calling us all your friends is an honour unto itself. You're a treasure to watch and learn from, it's just so fun. Thanks and much love.
A fantastic sauce. Cooked with just the right amount of passion!!
Thanks so much!
I learned, laughed and started to love Chef Jean-Pierre and his videos. I've watched many other cooking videos and they don't hold a candle to Chef Jean-Pierre for passion, knowledge and engagement with what he's doing and us at home.
First time watching here, great video. Hope the rest are similar quality.
I love how this guy is more forgiving with recipes.
It's great to watch and confirm my own cooking has been correct for all these years ...because i read all his books! I'd like to see an episode on garnishing. His are amazing !!
A truly inspirational teacher. Engaging, enthusiastic, funny and full of real, meaningful information.
This Chef is an EXCELLENT teacher. He teaches technique as well as the appropriate steps. Great site.
Watching Chef Jean Pierre is like a fever dream of culinary excellence.
🙏❤️
"This is not a Tik Tak Tok recipe" Haha I love it! Golden commentary.
This comment is the best warranty, you know this is going to be a great video!
I was gonna comment this, you beat me to it! 😂
its gerat isnt it? No hard and fast rules except for the essentials, saute your onions for enough time etc,
Chef is so personal and I love his commentary along with his wonderful recipes!
I love it... he’s the best lmao
Oh boy, I can smell it from here. Chef you are an inspiration, the joy and the fun you bring to cooking is contagious. I love doing the sauce (while s.th. is in the oven) because that is the moment where I need to taste the wine ;-)
So I pour myself a glas, give the dog some leftovers from the meatpreparing and enjoy creating a sauce and you know what: my little dog enjoys the saucemaking as well.
Oh the good life.
Thank you guys for bringing us so much joy.
"Measure carefully, ok! This is about...I don't know...maybe about a cup." :-D Chef, you do make cooking fun! Thank you for that! I've already tried this procedure several times. Each time the result was great and now that I feel a bit more confident, I am starting to experiment with it . I change some spices, put some additional ingredients in it, etc. I would say that with every time I make this sauce, I am beginning to understand it a tiny bit better and better.
He is a chef by trade but he is also a class act showman!
🙏🙏🙏😊
Thank you, Chef Jean-Pierre. I'm already in the fifth dimention by seeing you preparing this sauce.
You are perfect as always
I really like they way Chef Jean-Pierre explained "why" you do everything in a certain order. Very good.
A person who spends a lifetime perusing their passion is compelled to share the simplistic essence of the joy found.
Thank you 🙏
My best teacher. Many greetings from europe. I learn alot from you. Thank you for your kind heart to teach people
I love that he gives alternatives for ingredients and the expressions while tasting hot sauce soooo cuteeee
Chef, I just made this for dinner this evening. Once again, I have to thank you for giving me something incredible for my repertoire. My wife loves you for teaching me new things. Thank you, yet again.
You make my life worth living
Wait until he teaches you how to make a Ménage à trois. Your wife will love u even more 🤣
A 21 minute video for making mushroom sauce? I LOVE IT!!!! Best sauce video I’ve ever seen. After watching this I feel very confident that I can make it with all the details I learned watching this. So thorough so much information. Thank you Chef. I sincerely appreciate it
Glad you liked it !!😀
'Measure carefully' followed right after by 'it's about I don't know, a cup' had me chuckling. I love watching and learning on this channel. I can't wait to make this sauce.
Chef I just made this sauce tonight to go with a pork loin. The star of the show was this sauce! Thank you so much for sharing! This isn't the first time I've made one of your recipes - but I wanted to say thank you for all you do, all you share, and all of the pearls of wisdom you share!
Thank you so much it is my pleasure! 😀
I like to listen to Chef JP at least once a week. I took his cooking classes for years and passed on his recipes and techniques to my grandchildren. He is a joy to watch. His cooking is delicious !!!!!!
Always nice to read your comment Georgia ! We miss seeing you as well! Do not forget that we ship our oils and vinegar free of charge in Florida! 😀
Ty Chef, another favorite ingredient of mine. Blessings, Houston, TX
This man's enthusiasm is infectious. I like it!
Chef, for my Christmas dinner, I made this mushroom sauce with fillets. My guest raved about this sauce!! This was the greatest sauce I've ever made. Thank you for sharing this. Loved it! 😍
Hey, if you liked this guy's mushroom sauce, try his meat loaf. Who could have imagined a meat loaf worth seeking out?
As always, thank you Chef!
Chef makes cooking so much fun! And every video we learn so much more!
Made this tonight. It turned what would otherwise be a mundane wild rice & sauteed chicken into a 5-star experience. I may never touch another can of Campbell's Cream of Mushroom again in my life. Thank you, Chef!
The glee at 18:24 is all love . Gonna try this sauce this week itself . Thanks chef
Ahh memories. This is the exact sauce my grandma would make. Sometimes she would add a splash of cognac. The best.
Chef Jean Pierre seems such a nice guy that he makes cooking fun in a way other chefs don’t. How about videos with 3 courses for dinner parties?
Another great video.
Thanks
Noted it sounds good! 😀
I love how chef Pierre is so much specific in his videos so we can know every steps of the process. I have learned a lot. Thank you sir!
This man is an inspiration to cooking. ☺️ His intense passion and light-heartedness are infectious. Thank you Chef!
Chef Jean Pierre, thank you for showing us this sauce! It looks delicious, everything you make looks delicious.
I’ve come to realize that sauce is the key, you can make the same meat and completely change the meal by using a different sauce.
My mother taught me how to cook and not measure anything unless it’s baked. It’s the best way to cook, it makes you taste what you’re cooking and adjust your spices etc.
Yes, everything looks delicious, it also taste delicious. :-)
This channel is PERFECT. Love the content and explanations.
He's not only a good chef, he is a good life teacher, liked and subscribed
👍👍👍❤️
Im from indonesia.. I agreed with you..God bless this senior master chef..Jean- Pieree
Greetings from fellow indonesian. Both guga and jean pierre are my favorite chef
I just found this wonderful man last week... I cannot get enough. I (we) love cooking in my family, and although I consider us pretty good... now we can be damn good...and understand some of the methods. His approach, heart and charm cannot be underscored - his skills are some of the finest. Thanks for sharing. Can't wait to try this (will make a large batch and freeze some for sure.)
“We’re not landing a man on the moon, we’re just making a sauce”
Love this guy!
I've learned so many new cooking habits and made amazing meals that myself and family loves! You're amazing!
i love they way he explains WHY you do this and that, so much better than most cooking videos I've seen.
Tried this last night. Great Sauce!!!! My wife loved it! That means success! Can not wait for more sauce videos.
This is by far the best chef I've ever seen, he doesn't shy away from the butter that's for sure, but being that I'm an experienced cook myself he does everything right.
I made this with steak and roasted potatoes today.
The technique of layering the flavors of the sauce is a keeper. Deeelisious!
Thanks Chef
I made yesterday your mushroom sauce almost exactly as you Chef Jean-Pierre. I only added a 1/2 cup of dried Porcini. It was truly amazing the perfume in the kitchen… and the taste … omg! You have describe the many important steps to follow in a very particular order and that’s really what makes this sauce great! Thank you! What really changed for me was when you showed me how to make broth. I am only an amateur cook but when I started to make batches of different broth and use those in the recipes, it made a world of difference in my cooking! Goodbye water ! Hahaha 😂 Thanks again Chef Jean-Pierre. Please continue to teach us and be an inspiration to all amateur cooks. A good meal for the family is gem.
#112 comment - CHEF! Ahahhahahaaaa OH THANK YOU for seeing us on. A Monday,
With my most fave sauce MUSHROOM 🍄 SAUCE!!
I LUV LUV it with my fave pork chops!!!!!!!! 😋😋😋
❤️u Chef!
Thank you for sharing, JP. It always seems like magic when I can make a dish that's more than the sum of its parts.
I like your "It's really hot!" face.... haha! Cooking with experience, teaching with clarity, and sharing it all with humor. Chef Jean-Pierre, your videos are a treasure :-)
Thank you 🙏
I have been looking a lot at cooking videos on RUclips. That is the very first time I see a Chef not only explaining the steps, but also the reason behind! Thank you for these videos
❤️ it’s great when a master chef takes the time to explain well to beginners and amateurs.
Thanks
Chef…I’ve made so many of your recipes and all are amazing. I made this sauce for Christmas Eve dinner and everyone was blown away. Once again, thank you for sharing such incredible and memorable recipes!
You made me hungry chief your videos are so awesome ❤❤
I've made a mushroom sauce for a long time to complement dishes, especially chicken, and because I absolutely love mushrooms. I've never done it with the wine though, but I will give it a try. Thank you, Chef.
Use Marsala
Thank you, Chef for another amazing recipe! I can't drink alcohol, so reducing the wine is very important. You mentioned it would be sweet once it had reduced enough, and silly me wondered how it could possibly be sweet with all savoury ingredients. I was amazed at the sweetness the wine created. I wanted to serve it with chicken breast, which I used to just bake. I used your technique of browning the chicken in an oven proof fry pan before baking it and all I can say is WOW! What a difference it makes in flavour and it was so juicy. I sliced the chicken breast to make it elegant and served it on polenta with the mushroom sauce on top and it was heavenly! Your lessons have changed the way I cook and I am forever grateful for the knowledge you share and your delicious recipes 🙏💖
"Use shallots or onyo... whatever makes you happy..."
12:37 - Ahh OMG that is the sauce - that is the sauce with dimension otherwise... pfffpp"
Love your recipe and videos JP... You are an inspiration... made your fish and chips with Alaskan Cod... my family finished it without I could have had my hands on it... keep up the good work...
Yesterday I made my first mushroom souce guided by this video. My family's reactions were like "did you really make this on your own?" I didn't use vinegad, no wine, but I used my pre-prepared buglione, cream, pepper, basil, oregano. Thank you, what else to say.