Great job John. If you've not tried the Woodford Reserve Double Oaked I highly recommend it. Though I would never turn down standard Woodford Reserve. Have you thought about including a cocktail recipe to compliment some of the videos? Just a thought. Or you could include it as a link in the main video as a bonus video.
Hey, the Victorinox knife you have is absolutely fantastic. If you have the time, I would highly reccomend learning how to whetstone and strop your knives. It let's you customize your knife edge and imo forms a deeper relationship with your knife. Love the content, keep it up!
I love how much salt you use when you season things. Even when people have to watch their sodium intake, they still need to have salt. "Use the Right amount, not the White amount".
Great job John. If you've not tried the Woodford Reserve Double Oaked I highly recommend it. Though I would never turn down standard Woodford Reserve. Have you thought about including a cocktail recipe to compliment some of the videos? Just a thought. Or you could include it as a link in the main video as a bonus video.
Hey, the Victorinox knife you have is absolutely fantastic. If you have the time, I would highly reccomend learning how to whetstone and strop your knives. It let's you customize your knife edge and imo forms a deeper relationship with your knife. Love the content, keep it up!
Yammy 😋 😋 😋
I love how much salt you use when you season things. Even when people have to watch their sodium intake, they still need to have salt. "Use the Right amount, not the White amount".
While this looks delicious, no swede would add the meatballs into the sauce. It's served on the side along with potatoes and lingonberries