I make this on repeat … contrary to what y’ad think … it’s perfect … and freezes well for reheating … flexible also with gojuchang if you don’t want the whole trouble of the chili oil 😊💥🌈
Oooh this is definitely going in my "try" list! I love seeing how people think about incorporating different flavors into a dish. I think it empowers a lot of people to try new things in the kitchen and to tweak recipes to suit their tastes.
Totally can relate. American dad, Somali mom, spent formative years in Lebanon. So my culinary fusions are interesting to say the least. People kind of don’t understand why I cook a lot of Lebanese food but I’m not Lebanese.
Wow that was a hell lot of oil! I love the creativity but would have to doctor it down to my taste which is not so hot. Where were the lasagana sheets from? I also wonder what the texture of the shrimp is after all the cooking time. Thanks.
Our food stylist who assisted on this shoot bought fresh lasagna sheets from Eataly but other brands Rana can be found in supermarkets. She said this was delicious, and the texture was not any different from shrimp prepared in less time. Hope that helps (and encourages you to give it a try)!
She speaks so fast and it's difficult for me to understand with her accent. I will rewatch with subtitles, and maybe at a slower pace, because this looks glorious.
I adore this woman! Mexclame more!
Would the shrimp be rubbery from so much cooking? It looks amazing!
That shrimp has to be overcooked, but I agree that it looks good.
@@GigiStar01 Have it on good authority that it's not overcooked! Our food stylist who assisted on this shoot said this was delicious.
I make this on repeat … contrary to what y’ad think … it’s perfect … and freezes well for reheating … flexible also with gojuchang if you don’t want the whole trouble of the chili oil 😊💥🌈
personally, i like the imperfections (the burnt bits). it adds character. like this is homemade. i made an effort to make this.
Oooh this is definitely going in my "try" list! I love seeing how people think about incorporating different flavors into a dish. I think it empowers a lot of people to try new things in the kitchen and to tweak recipes to suit their tastes.
I would not cope with the chilli but I would like to make it without. It looks amazing! Thank you for the video!
Totally can relate. American dad, Somali mom, spent formative years in Lebanon. So my culinary fusions are interesting to say the least. People kind of don’t understand why I cook a lot of Lebanese food but I’m not Lebanese.
Never seen a lasagne using just parmesan and no bechamel but definitely trying this out
I'd eat it! It made culinary sense to me.
Slam dunk of a recipe.
This looks incredible. Do you think it would work with a different protein? Minced turkey breast maybe?
regarding the italian and brazilian mix, Brazil had a lot of italian migrants throughout the 19 and 20th century as well. so it is not that weird 😅
Wow that was a hell lot of oil! I love the creativity but would have to doctor it down to my taste which is not so hot.
Where were the lasagana sheets from?
I also wonder what the texture of the shrimp is after all the cooking time. Thanks.
Our food stylist who assisted on this shoot bought fresh lasagna sheets from Eataly but other brands Rana can be found in supermarkets. She said this was delicious, and the texture was not any different from shrimp prepared in less time. Hope that helps (and encourages you to give it a try)!
Yumm
She speaks so fast and it's difficult for me to understand with her accent.
I will rewatch with subtitles, and maybe at a slower pace, because this looks glorious.