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MILK IS A MUST FOR THE LIQUID PART … along with GARLIC . Pinch of salt . Pinch of ground up cloves . NO PEPPER . Mustard is applied on the finally product . Not in The cooking process . Any questions ask away I will answer any … Take 1/2 out and add bread use a immersion blender to blend smooth then put back what you took out ! Been making it for 40 years . MOST IMPORTANG PARK WAS MISSED … a real French CRETON Has 2 -Tablespoons of Garlic Paste ..

As I fast forward, it gets better and better, great colour.

They make some killer chicharrones as well!!

How can I get this in PRINT?

Thanks for the video. I hope this recipe works for apricots?

Maybe I find a new side of my inner person but I think your finger look more delichious than the pigs tale... But I have to admit, I tried to do this tale business before after your last pigtale video. Only I was eating it. My wife (Thai) was not too keen and the kids turn around. But deep inside me I always go back to the smile land, the smoke and the fumes of the burning charchoal and the village marked who make this hourrendous good and awfull dish for me... what to say? Only the heart could say. Stay safe & well.

Man some tasty looking meals there

Good to see you back in the kitchen again cooking up good stuff 🔥👍 All we need now is a chat by the fireside 👍

Yes! Catfish kitchen returns, and with a marathon video! This was a blast to watch.

Looks amazing bud. 👍

i have had hog head cheese

yes they realy delicious,we at Indonesia often to make fried grasshoper with garlic and lime before wash it to water so the smell will be nice,yummy and most highest protein,good for skin and health

Hello Paul in the Catfish Kitchen! The wood fire cooking looks incredible! The flavors and techniques you’ve shared really bring out the best in those dishes. 🔥🍴Reds 1:59:41 Liked 42

Dear friend, Catfish Kitchen🍽🔥, We’ve just begun exploring your channel and are excited to dive into your delicious content! Your video on oven-roasted goat ribs was incredibly engaging and showcased your culinary expertise. Looking forward to discovering more of your fantastic recipes and cooking techniques. Thank you for sharing your passion with us! 🍖👏 The 💖✨Red Cardinal Kitchen💖✨ Team - Sonja👩‍🍳🌹🌿, Christopher🎬📷🎥🌷🌿, and Little Aggie🐕🌼🌿 have subscribed and watched in full👀 🌟Keep shining!" 👍Viewer # 87

Curious...why don't you season before you put them into the oven? You season half way through cooking....why?

I love frogs fried frog legs are awesome and I looked this up because I was very curious to her brother or not you could eat the tadpoles glad to know you can cuz I got lots of tadpoles.... Yum yum

Milk…? Soya sauce….bread crumbs…..not real Canadian one…….

Just made this, August 2024, half quantities and works very well. Under 30 minutes (half quantity) from start to finish. Cooked stove top using my Ooni cast iron pizza skillet. Used to accompany some white bean and chorizo, and Cavolo Nero soup and afterwards with some strawberry jam, worked perfectly.

Eat everything but the squeal!!

I recently found some big bullfrog tadpoles & wondered if they were edible.

Where are pigtail BBQ cooking yummy 😋 😊

Hey, you have become my favorite cooking show. I soak mine overnight in Moore Steak Sauce. I do them every Saturday here on Birmingham.

too much talk, ALL i want is recipe, I know how to pickle beets, just checking other recipes ,

So am I, your video was easy to understand and follow - I have that many copies of it now. By the end of tomorrow my first batch of pickle red cabbage will be on the shelf in the fridge thanks to you Best regards Rob

Too many people cook the red cabbage when they make it, it was great to see that you did't. I had a copy of my mother's recipe before she passed away, as it is I have been hunting everywhere on youtube becauce I lost my copy.. Yours is identical to my mums recipe.Thankyou so much. P.S. I could hear how cruchy the red cabbage was while you were eating it. You don't know how pleased I am to have the proper recipe again Best Regards Rob

Boil them for 10 minutes first, to get rid of some fat and cholesterol.

They taste like Pork Steaks

Beets are delicious. For me, a little salt and pepper really enhances their lovely flavor. Great video.

1:56 “don’t need much, it’s not a pancake.” Had me weak for some reason.

looking good mate love it

Yummy

i miss this

Nice! I miss the kitchen.. garden too!

It’s been a while since I’ve seen these videos so I enjoyed them like I was watching them for the first time. Thanks Paul for putting this together.

Paul that was some tasty looking meal there. i got to try the soup one have a great weekend

It’s great to see a post from the Catfish Kitchen. I still watch the C/K all the time, I think I’ve got most of them memorized. Now how about some updates on your gardens, fish and animals. Thanks for posting.

Hey Paul, Long time brother. Good to see you in the catfish kitchen

Love to see this .also love the homestead stuff on youre other channel

The catfish kitchen lives once more

I made pork and apple casserole was too good to throw away had loads left so I made this god damn delicious

I seen the frog Amy dudes video where he had 1 million plus tadpools and was like Ik there someone outhere eating tadpools

Thanks easy taking to me I’m Korean

How much Suva salt vinegar??

❤❤❤❤❤❤❤🎉🎉🎉🎉 beautiful video

Beautiful

That's a NO from me!!! LOL I'll stick to the jam in the slow cooker that I now make all the time! Thanks for sharing though, I can't say it's not interesting LOL

Ah, the memories of chocolate-covered grasshoppers and the curious cookbook titled "Butterflies are Beautiful" certainly take me back to my childhood. It's fascinating how insects were once considered a culinary adventure, with recipes that rivaled those of traditional meats. From slicing bugs like beef to identifying insect "cuts," it was a whole new world of gastronomy waiting to be explored. Now, fast forward to today, and here we are at the Catfish Kitchen, where Fried Grasshoppers are the breakfast of champions! It's an intriguing twist on the morning meal, offering a unique and adventurous start to the day. With your own live grasshoppers available, the possibilities for culinary experimentation are endless. Here's to embracing unconventional delicacies and exploring new flavors at the Catfish Kitchen! 🦗🍳✨

Sir, I have made kanji four times so far. Every time everything was fine, but when I went to prepare the fifth batch, after four days I saw that the fungus had fallen off, the first two days I poked the lid of the jar a little (with a clean dry chop stick). Only on the third day the lid was not opened. Now, can Kanji with fungus be eaten or should I throw it away? Please let me know. I know, I bother you a lot, ask a lot of questions. Please forgive me.

I like a little vinegar and touch of cloves with onion li k e my mom made love anything pickled

I’m trying this tomorrow after work. Looks good and crunchy too. Thanks for ur video