You know Will , I was completely on board with everything you were doing until you said only a little bit of ricotta there’s no such thing as too much ricotta lol 😂
I haven’t seen anyone comment on this before, but the New York backyard setting is beautiful. That lawn is absolutely pristine and the landscaping is fire, looks like a postcard!
What an unusual mushroom lasagna. You have so many ideas for new dishes. I use a meat purveyor in south florida called Wild Fork they deliver all over and have a wide variety of meats at good prices. Unusual types of meats including Brazilian picana.
Great to see sis and mom again! Awesome looking lasagna! There is too much drag when I use a chef knife to cut mushrooms.....I usually use a cheese knife. Have a great week!
So I covered my ears when you cut into the mushroom , lol kinda sounded like cutting styrofoam. But you know what ? I love mushrooms , never seen anything like those but I sure would try that . Looked amazing . Great video Will.
I simply love the idea of pulling over off the road. Grabbing food freely and enjoying it with family... That's why I watched this channel daily...! TNX 4 VID LOL
Your Moms Yard looks AMAZING...... I loved watching how you made the sauce definitely gonna try that. And of course it's always Great to see Momma Clams and your Smokin' Hot Married Sister !!!
Great video Will! That lasagna looked absolutely delicious! I love mushrooms, but not my wife sadly lol. Always great to see Mama Clams and your sister. Thanks for sharing!!!
Ok, so, this is awkward because I kinda only accept vids from you with your Sis or Momma ❤ from now on (maybe Pad Mad) ....kkkk Quite primitive, quite Balkan but switching from potatoes to puffies: 🤘, very true to the essence but yet so off the grid. This dish you presented is one of the most creatives ways to honor Moussaka since I ate the israelly old version, the best version so far. And the harvesting part was great, as always. (I love your family reunions and the food you force them to eat :) Please, keep them coming, Will.
I live out in the Pacific NW and used to be an avid mushroomer. There are lots of edibles out here. I only go for white and yellow chanterelles,matsutake,morels, and hedgehog mushrooms. Unfortunately, I cannot go out in the woods anymore due to my mobility issues.
not sure if you have every tried this but i take zucchini (peeled seeded) puree it and add it to all my meat sauces, adds wonderful texture and light flavor.
I've only ever found one giant puffball and it was truly the size of a soccer ball. Unfortunately well past it's prime. We did have a fantastic chanterelle season here on the east coast this year, how was it down your way?
Mushrooms are good! Now it's too late in the year to pick mushrooms, but there are so many exciting and good mushrooms out there - and completely free! But now give the women a knife! Don't you see how they struggle to eat?
I'm so glad you did this! I've had this idea in my head for a couple of years now and haven't tried it yet. If I find some next summer I'm definitely trying it.
I slice that onions and put them in whatever container you’re going to keep them in. Fill it half and half with white vinegar and water. I tend to do just a little more vinegar than water and then 50-50 salt and sugar. I also tend to do a little more sugar than salt, it’s hard to give an exact measurement because the amount of onions you’ve cut and the amount of water and vinegar will always change so just add a little at a time of the salt and sugar until you get the right tasting brine. Heat up the liquid just before a boil and pour it back over the onions. Let it cool on the counter and then throw it in the fridge overnight.
You continue to delight with your somewhat out of the box approach to ingredients. Found you through Key West Waterman and have really enjoyed the videos - keep them coming!
This looks delicious! I have no idea why but we call these field salmon in this part of the country. One tip, I use my old filet knife that I bought at Walmart in 1979 to slice mine. Its like cutting through butter.
Yesss! You know I love your mushroom videos!! My fav thing is a pheasant back grilled cheese. Can you please do an episode making a fancified pheasant back grilled cheese episode!? That's if you find some. But I swear it will change your life. So good!!
Dang pretty sad I didn't get the notification for this one! Whats your (and Momma Clams too tbh) thoughts on Lions Mane , I recently got to try it and freakin love it lol. Looked good man, and I'm not a big lasagna person!
I remember kicking puffballs as a kid. I had no idea they were edible. Thanks for the video.
I still kick them haha
Good to see Mama Clams, your Sister and you! The lasagna looked amazing, and I agree with the lighter amount of ricotta.
I hate when it’s overloaded and all you can taste
You know Will , I was completely on board with everything you were doing until you said only a little bit of ricotta there’s no such thing as too much ricotta lol 😂
Hahaha all about that balance
I haven’t seen anyone comment on this before, but the New York backyard setting is beautiful. That lawn is absolutely pristine and the landscaping is fire, looks like a postcard!
That was all my dad in the 80s!
@@CookingWithClams nice, papa clams knew what he was doing.
Just shows how creative you are! Looked delicious!
Thank you!!
What an unusual mushroom lasagna. You have so many ideas for new dishes. I use a meat purveyor in south florida called Wild Fork they deliver all over and have a wide variety of meats at good prices. Unusual types of meats including Brazilian picana.
Oh wow I’ll check them out
That looks amazing and so much healthier than pasta.
Gluten free!
Great to see sis and mom again! Awesome looking lasagna! There is too much drag when I use a chef knife to cut mushrooms.....I usually use a cheese knife. Have a great week!
This was too funny, I’ve never tried to slice them. It was like cutting styrofoam
Will, Thanks again for another awesome video and recipe. Dude, you're awesome and I love the dishs that you come up with! Thank you.
Thank you Calvin!!
1:12.....not only giant puffballs.....but black walnuts as well.....
I like giant puffballs.....I wonder how it would be to make puffball parmesan?
Black walnuts everywhere here. My friends mom makes liquor out of them. It’s awful
So I covered my ears when you cut into the mushroom , lol kinda sounded like cutting styrofoam. But you know what ? I love mushrooms , never seen anything like those but I sure would try that . Looked amazing . Great video Will.
It was like two balloons rubbing against each other. It didn’t sound that intense in person!
I have to agree with @TheDrummergirl33, I thought it sounded like Styrofoam
I'm starting the Mama Clams fan club. FUGHETABOUTIT!
Hahaha LETS GO!!
I simply love the idea of pulling over off the road. Grabbing food freely and enjoying it with family...
That's why I watched this channel daily...!
TNX 4 VID LOL
It really is a special thing! Thank you for appreciating it
Your Moms Yard looks AMAZING...... I loved watching how you made the sauce definitely gonna try that. And of course it's always Great to see Momma Clams and your Smokin' Hot Married Sister !!!
My dad did the yard in the 80s
Great video Will! That lasagna looked absolutely delicious! I love mushrooms, but not my wife sadly lol. Always great to see Mama Clams and your sister.
Thanks for sharing!!!
Thank you!! As a lasagna it was spot on and delicious. Those mushrooms are so mild I’m always trying to find a new way to use them
That's a great idea replacing the noodles with the mushrooms. I'd use ground turkey instead of the lamb, but that's just me. Cheers!
I had a hankering for lamb
Have always understood this is a TOADSTOOL, not a mushroom. As such they are poisonous??
Not a toadstool. No gills no stem. Puffballs are not poisonous
Seen them, always wondered about them - but too nervous to try. It looks great 😋
They’re interesting, not much to them. They’re VERY mild
You changed my thinking on puffballs, 😆. Great video 📹
Still pretty fun to kick
Ok, so, this is awkward because I kinda only accept vids from you with your Sis or Momma ❤ from now on (maybe Pad Mad) ....kkkk Quite primitive, quite Balkan but switching from potatoes to puffies: 🤘, very true to the essence but yet so off the grid. This dish you presented is one of the most creatives ways to honor Moussaka since I ate the israelly old version, the best version so far. And the harvesting part was great, as always. (I love your family reunions and the food you force them to eat :) Please, keep them coming, Will.
Haha plenty more vids coming!
I live out in the Pacific NW and used to be an avid mushroomer. There are lots of edibles out here. I only go for white and yellow chanterelles,matsutake,morels, and hedgehog mushrooms. Unfortunately, I cannot go out in the woods anymore due to my mobility issues.
The northwest is a mushroom foragers dream! I hope to get there
perfect! thank you! great puffballs this year!
I saw so many figured I had to film some
Awesome. Just made myself some mousaka with ground lamb. Wish we can make a trade.
I love mousaka!!
Sliced puffballs sauted in garlic oil. Good as it gets.
They’re an interesting mushroom that’s for sure
Cool video and is a Keto recipe that can give me my Italian fix without the carbs. Thank you
There you go!!
Hey will I hope you and your family are doing well and that recipe looks delicious another great video I love it enjoy god bless ❤
Thank you Nadine!
not sure if you have every tried this but i take zucchini (peeled seeded) puree it and add it to all my meat sauces, adds wonderful texture and light flavor.
Interesting. I’ll try it out
Love anything with Mushrooms!
Me too! I’m a sucker for em
You are Super Creative, I’m sure it was Delicious!
It actually was fantastic.. those mushrooms acted great as a noodle replacement
I've only ever found one giant puffball and it was truly the size of a soccer ball. Unfortunately well past it's prime. We did have a fantastic chanterelle season here on the east coast this year, how was it down your way?
I really want to find chanterelles this season
Very interesting dish. But, it did look delicious.
It was!
Mushrooms are good! Now it's too late in the year to pick mushrooms, but there are so many exciting and good mushrooms out there - and completely free!
But now give the women a knife! Don't you see how they struggle to eat?
Next time!
@@CookingWithClams :) Thanks!
Banger alert!!!!!!!🎉🎉🎉🎉🎉🎉
Thank you
Awsome! Hey mama clam and sis!
The best!
I'm so glad you did this! I've had this idea in my head for a couple of years now and haven't tried it yet. If I find some next summer I'm definitely trying it.
I was racking my brain on how to utilize these in a different way
@@CookingWithClams same here. I usually just do fries with them.
Interesting mushrooms!
They’re pretty weird
It Was Delicious!!!
I miss that meat sauce
I'm shocked that your not using Fresh Mozeralla?
Too much moisture. Great on its own but for this a low moisture shredded mozz is best
Hi Will, would it be possible to get your recipe for your pickled red onions? I would love to make some. Love your videos.
I slice that onions and put them in whatever container you’re going to keep them in. Fill it half and half with white vinegar and water. I tend to do just a little more vinegar than water and then 50-50 salt and sugar. I also tend to do a little more sugar than salt, it’s hard to give an exact measurement because the amount of onions you’ve cut and the amount of water and vinegar will always change so just add a little at a time of the salt and sugar until you get the right tasting brine. Heat up the liquid just before a boil and pour it back over the onions. Let it cool on the counter and then throw it in the fridge overnight.
Here’s a visual to help Making Sushi From Bait
ruclips.net/video/_2I5-_Jdus0/видео.html
Perfect. Thank you so much. Have a great night.
Super creative and looks delicious as always, brother. Cheers Will. Cheers to your sister and everyone's favorite Mama Clams.
Thank you kindly
You continue to delight with your somewhat out of the box approach to ingredients. Found you through Key West Waterman and have really enjoyed the videos - keep them coming!
I appreciate that!! Thank you for watching
Hate lamb, it makes me gag
Aloha. Most of my experience with people that don’t like lamb is they’ve never had it done properly.
Yeah this honestly tasted like ground beef.
👍👍
Thank you shawn!
Nails on a chalkboard don’t bother me but i had to turn the volume down while you were slicing the mushroom
Hahaha me too! I swear it wasn’t that bad in person
Interesting...never seen those in Florida or Georgia
They’re usually in open fields like golf courses
This looks delicious! I have no idea why but we call these field salmon in this part of the country. One tip, I use my old filet knife that I bought at Walmart in 1979 to slice mine. Its like cutting through butter.
That definitely would have been better. A thinner knife
@@CookingWithClams true story but we would have lost the sound effects. 🤣
🇵🇭🙏🇮🇱🇺🇦
👍🥰
Yesss! You know I love your mushroom videos!! My fav thing is a pheasant back grilled cheese. Can you please do an episode making a fancified pheasant back grilled cheese episode!? That's if you find some. But I swear it will change your life. So good!!
I’ve never even heard of it. Now I have to find it
They grow year round. The smaller the mushroom the better. The larger ones are so tough you can't cut through it.
@@daniellevanbeck9484 I’ve never looked for them but now I will. Watching a few videos on them
Dang pretty sad I didn't get the notification for this one! Whats your (and Momma Clams too tbh) thoughts on Lions Mane , I recently got to try it and freakin love it lol. Looked good man, and I'm not a big lasagna person!
LOVE lions mane. It grows here but I’ve never found any
@CookingWithClams I always doubted people saying it was like a crabby/Seafood flavor, but wow man its amazing. Can't wait for the next one!
Adventurous Cuisine! Love it! Looks delish!
So good!