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Can I use a pressure canner rather than a water bath and if so how long would I pressure can it for? Any suggestions much appreciated. Thx.

Wow! What a process…made so beautifully 😘

Chef, sorry it's not a North African blend. We Moroccan have nothing in common to share with other north African countries. If you want the story of Ras El Hanouth we can give it. I will look agressif, but right now there a real theft of Moroccan History, Crafts, Caftan etc .. by the Algerian Regime, from the head of their regime. Please if you what to talk about something like that just make some research, everything is available. Like I said there is real Theft and we are no longer able to support it. Please, please, please ...

When you squeeze it you shouldn't wear gloves you should let the oil go into your hands , is good for you😊

TURN THE F*CKING MUSIC DOWN!!!

Mouth breathers.....😢😢😢

👌🏻

Thank you for sharing. Delicious!

Great recipe, thanks for sharing

After seeing your recipe, I also feel like cooking. 😊Upload on khal please! ++++++++++++++++++++++++

do I have to do every times i used

Thank you, works great! I used tamarind paste and used too much. It sours the dish too much, so you gotta be careful. Still good!

Great idea with the foil, a lot easier than making dough to seal the pot

I am from India. I have made dijon mustard using your recipe it turned out fabulous. Actually i made this recipie almost 5 years back. I came back for the recipe again. I think this channel is a hidden gem

What is second best after duck fat?

es tut so weh 😢 ich hatte schon lange kein kaassouffles

Looks very good. Are you in France?

Not great video quality but you have an excellent feel for the fundamental flavors and techniques of the dish.

Hi mine name is Susan Aikman I planted my own peppers. Madam jeanet is my fav peppers😊😊

Needs onion,garlic and ginger.

Bonjour Monsieur ou avez vous trouver ce beau plat en terre cuite ???👍

Hi!!! How coconut flour sugar is made? I didn't know that coconut sugar could be done it with coconut flour, how is it made?

thanks for the recipe. Do you perhaps have the ingredients in grams?

A have a pink pepper tree!! I have been looking for more uses! Great stuff!

I have watched a dozen croqettes recipes. This is the very first one that actually has flavor cooked in. Most are so bland! i'll be making thi one.

Top.

I love this chef. Will be making this tomorrow for New Years!

How long does this sauce last? does it need fridge?

Ca a l'air trop bon !!!

very well presented . we lived in Sudan and enjoyed the Ethiopian cuisine in the Ethiopian club . now my family and I lives in London UK and unable to find the berbere spices to prepare the paste for the most famous dish known as ZIGHNE . appreciate if possible to advise where to locate the right ingredients locally or the right addres to buy it by mail . thank you .

One of my favorites whenever in France. Will be back in March 2024…..

I had a similar dish in Nice, France once, but with red wine. Why not?

As a former resident of S.W. France this brings back happy memories, as definitely one of the traditional methods of making wonderful cassoulet!

I just made some as the aftersummer is slowly turning into the autumn again. Using a Oceanic twist of adding a wif of nutmeg. And adding some clove to the gravy. VITAMIN BOMB for the colder months! Dutch traditional delight

Lebanese origin. Great game changer. Thank you for sharing.

Interesting mix I wonder how it taste in food❤

I love oxtail it’s so tender when in soup thanks for Sharing

I can barely understand what you're saying with that guitar and drum banging away. Please do cooking videos instead of music ones. 🙂

Your music is too loud and I can hear what you're saying.

Merci chef 😉

very nice! what about the shelf life of this?? thanks

Wow is all I can say! Such work but such a decadent dish - bravo, merci for giving such an in depth step by step recipe. Tony

nice!

Brilliant ! The way I remember them from The Netherlands. I live in Auckland, New Zealand. Thanks for sharing the Loempia receipt. Ik ga ze proberen te maken. Bedankt alvast.

Absolutely fascinating using onion, garlic, and ginger as part of the seasoning process is something that's never occurred to me. But it makes perfect sense now.

Thank you for this video. I want to make Raz el Hanout for myself but I hadn't found a good ingredient list until now. Maybe I'll add a few more ingredients like Szechuan pepper, tigernuts, mace and saffron PS: In your video, "Caraway seed" is written twice on the still image, but in the video it is clearly explained that the "smaller variant" is actually green aniseed and the green aniseed themself (on the still image) is called fennel in the vid...that was a little bit tricky to solve ^^ subscribed, thumbs up and thanks again XD

दोस्त, मुझे इंग्लिश नहीं आती है, क्या आप कृपया द्वतीय वाले मसालों का माप लिख कर बता सकते हैं? 😊😊

Hello, I would like to try this recipe with fresh naga viper of my garden. How much should I use ? Are the dried one less hot ? Thank and thanks for your BBQ sauce !

Trás a receita p português Brasil

"You are the chef in your kitchen." Love that!