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Thank you so much

Please do tell me more as I am always interested in suggestions to reach more people.

Thank you so much :D

It is easy to bake so make some. Ask if you are in dought of anything so I can clarify :) Thank you for your comment

I completely agree. Thank you for your comment :)

I clearly follow your approach for this issue. Normally it is not something I use. I am in the process of a transission of my production process and the way I upload. I am planning on doing full videos with a more in depth guidance and recipe and will use shorts more for inspiration to look at my recipe's more than sharing recipe's this way since the format works best with 30-40 seconds long. Many recipes is better with a little more time and it has been requested as well. In this transsission I decided to do this video this way. I am not to found of it but it was what I think I could do in this instance. I hope you will enjoy the full recipe video which can be found here: th-cam.com/video/XBKz7LZ-Twg/w-d-xo.htmlsi=1ZE3DewrccodQp9u Thank you so much for your feedback. It is always appreciated.

I am so happy you enjoy this recipe. Thank you so much for feed back ❤️❤️❤️

Thank you for your comment. Like when people intend to try out my recipes ❤️

I guess you are from Cypres. I wont do a final judgement on the origin, but the historical sources says middle east. But lots of food has originated in areas that can be conencted to several countries or traced further back. I have also seen some claim that pizza originates from China since they used flat bread with toppings.

@jacobs_bbq FAKE SOURCES , JUST TRUST ME AND LISTEN TO ME , PITA IS CYPRIOT ORIGINAL , DONT LISTEN TO FAKE SOURCRS , THEY ARE TRYING TO GROW THEIR IDEOLOGIES IN YOU AND THEN ASK FOR YOUR POST CODE , DO NOT TRUST ME DONT FALL FOR THEIR TRAPA

Thank you

I sometimes use hard boiled eggs to. They work well in a pita bread as well. Tuna fish is another variation we enjoy.

I think you would be able to. Maybe not exsactly 1:1 ratio but try and have an eye on consistansy of the dough.

Thank you for your advice. I will definitely give it a try. My main edits are for shorts here, and my other channels and around 35 seconds works the best there. So videos has not been a priority. I will give it some tries and see what that can give. I am always appreciating these advises and implement them in my workflow :) With this I might even go back to a lot of my old material and do some reedits just for videos.

Maybe or just even more starch. I wondered if there is a way with potato starch and a few flavors and flour. Hmm. Another idea for a later experiment

I must admit that dild is not among my favorite herbs though mint, feta and lemon grass paste sounds like a great way to add extra complexity to the flavor profile. Not sure I can even get lemon grass paste but otherwise I must find a way to make it. I know lemon grass is sometimes available.

@jacobs_bbq thats understandable, dill can be a pretty overpowering flavor sometimes in a lot of things. As woody as it is lemongrass can be difficult to work with, but when I'm working from fresh I try and just grate it with a fine grater or slice it as thin as I can and grind it in a mortar, its annoyingly fibrous. Sumac or lime zest might be a good alternative there.

There are a lot of opinions about that. Read both this and a lot of others that had posted recipes and are native mexican. I decided to go with a milk version since it was about half and half of people who said water and people who said milk. I am planning on making corn tortillas as well and have red the masa nyxtamalized as well and everyone seems to agree. I have not yet read into it enough though and will need some more researh on this. I am in Denmark Europe, so I will try to find the ingredients as authentic as possible as well and in best possible quality. Thank you for your comment

Thank you so much mate. I will really look forward to what you think.

Thank you for your explanation. Always appreciated. As far of authenticy I googled quite a lot and the main difference in the discussion was milk or water. Never saw the idea about melting the lard into the fluid. But will definately give it a try with water and melting it. I will also have a look at the linked youtube vid for more knowledge. I am planning on trying to make corn tortillas as well and are researching into this as well. Especially about the quality of the corn and know it shoud be nyxtamalized though I am not done completely to the point where I make it. Thank you again for your comment :)

Thank you once again for your great support. It means a lot for me with these comments and likes. ❤️❤️

Ahh yes of course. Should have remembered those and Corn Dogs are in the same food family I think. Puff pastry is also used here sometimes but this butterdough is more used. Ketchup is also more comon than the tomato sauce I used. Bagel dogs sound like a really great idea. Might take that up one day :D Just out of curiousity where in the states are you from? Been a few places during the years. Millenium on Time Square NYC, Chicago, Miami, Las Vegas, Nahsville, San Francisco. Might go again next year. Thank you for your continuous support

​@@jacobs_bbq I'm currently in the Chicago area but I'm original from upstate NY though I was raised in New Jersey, Pennsylvania and Southern California down in the high desert. Bagel dogs are a lunch room staple in the states, though they sell them frozen here at pretty much any chain grocery store.

I am usually in the states for bbq fairs. The hardware show etc. so in the cold cold time in Chicago. Love coming to the us.

I will give it a try. One thing I want with this channel besides inspire is to exchange knowledge so your comment are very much appreciated :D

@@jacobs_bbq keep in mind, the ninja creami is not a blender. I recommend pre-pureeing it in a blender and then using a food mill and perhaps a sieve to screen out any large particles. It's like when making sunchoke puree, you need to sieve the large parts and run it through a blender again until it's perfectly smooth. A Vitamix, Blendtec, or any other professional blender should be able to properly puree. Then a food mill to get any leftover large particles, then freeze, and then use the Ninja Creami.

It is in the description with a guide. But also here: Recipe - European Measurements: Ingredients: 250 g refined coconut oil Juice from one orange 175 g confectioners sugar 125 g cocoa powder (unsweetened) 2 pasteurized egg yolks Vanilla biscuits Instructions: Melt the refined coconut oil over low heat and set aside to cool slightly. Mix together the orange juice and and the rest of the ingredients ending with the yolks. Add a buttom layer and then biscuits, continue untill you have 4-5 layers and put in the fridge for 12-24 hours Recipe - Imperial Measurements: Ingredients: 1 cup refined coconut oil Juice from one orange 1 ½ cups confectioners sugar 1 cup cocoa powder (unsweetened) 2 pasteurized egg yolks Vanilla wafers or cookies

Thank you so much ❤️❤️❤️

Thank you for your comment. I will try to be supportive

I try not to exaggerate just for those reasons. I am not a fan of 'stupid' humor either. Thank you for your comment

Thank you, that is exactly what I try to accomplish.

I considered to smash them, but chose not to because one of my points in this video is about food safety and you can make your beef, raw, medium or to what you like. The meat to fat ratio sounds like what I aim for with burgers. If you buy meat in Danish supermarkets it is usually 80/20 ratio which is to little for a juicy burger. Btw, never tried Five Guys because I never had the chance the many times I have been in the US. Maybe look for it next time I come. Thank you for your comment

I hear you and see the like of your comment. I will take it into my preproduction and see if I might go to close sometimes. Thank you for your advise. They are valuable because I want to make my content worth watching :) Thank you for your comment

Thank you :)

Thank you so much. They were quite tasty and I wish I could send some flavors with the videos :) Thank you for your comment

It is a matter of what mood you try to set. This is a little uplifting to compensate for some of the vid to be a little dark ;) Thank you for your comment.

Thank you :)

Thank you for your comment. I will try to keep that in mind so I in future recipes will get both measurements :)

Thank you for your comment. I will try to dig up the Ketchup recipe for you and/or make a video about it :) ❤️❤️❤️

As promised, here is the recipe for my ketchup a little oil 2 onions garlic 500 g tomato 0.5 dl apple vinegar 1 sour apple 25 g sugar 2 tbsp brown sugar salt and pepper. Start with a light fry of the onions till they are clear. Add the rest and let simmer for about an hour. Little more for thicker consistancy and vice versa.

It is deciliter and one deciliter equals 100 ml. Thank you for your comment so I could clarify :)

Thank you so much for your comment. Makes me want to make even more and boosts my motivation with nice comments :)

@@jacobs_bbqof course. Love the videos, please keep making them.

Thank you for your tip. I will definately try this. One thing I like to do with most sauces, though not cheese sauce like this, is using a teaspoon of currant jelly just to round the flavors of. Thank you so much for you comment and for watching ❤️

Thank you for your nice comment. I am sure the vanilla sauce will be a great choice both on the upside down cake or with the pudding. It is also crazy good with just some fresh fruit cut to pieces with some chocolate in. That dish in danish is called 'abemad' directly translated to monkey food :) Thank you again

English muffins are awesome for breakfast and I bake them occasionally. I am happy you enjoyed the video. Thank you for your comment :)

Jep

12-15 minuttes. Thank you for your comment. I will update the description with this info :)

Sounds like an interesting idea. I will pick it up and do it one day :)

Thank you for watching and commentning :)

it's a type of bone broth

@@Mintius420 Ah, I see. Thanks.

This is similar to the mushroom soup I make, it's a good recipe, and straight forward to make. I tend to use a little cheap cooking wine to deglaze the pan and a little butter, and I often run my hand blender through the soup to get a slightly smoother texture, soups like this one are such a good canvas for flavor. Thank you for sharing this!

Thank you for answering the question and you are right. There are two main differenses to broth. Its made on bones and therefore consists of a little more gelatine and it is boiled longer so has more flavor. Broth can substitute in this recipe.

I will try the trick with wine next time and add some butter. Red or white wine? I tend to say red :) Thank you for your comment.

There is a slight difference as I also answered another one on this video. "I get your point of view, but there are to major and one minor difference. The texture is different. Where jam is thinner than the apple butter and often contains pieces of the apple. Another difference is that jam is made with a higher content of sugar. The minor difference is the color because apple butter is darker due to the longer cook and caramelization than with jam." Thank you for commentning.

Sorry to hear that. I try my best to make it easy to follow me. What made me loose you so I can be better? If it is what Fond is there is an explanation in another comment :) Thank you for giving me a heads up and commenting

I get your point of view, but there are to major and one minor difference. The texture is different. Where jam is thinner than the apple butter and often contains pieces of the apple. Another difference is that jam is made with a higher content of sugar. The minor difference is the color because apple butter is darker due to the longer cook and caramelization than with jam.

@@jacobs_bbq fair enough, you know there is also another product called "Turkish macun" or "magiun de Topoloveni" which is at the lower spectre where you don't add any suggar

@@jacobs_bbq so it's a thicker and less sweet apple jam

@@parvatlok That is one way to see it. And thats why I think someone at some time named it as a 'butter'

I was not aware of that, maybe tasted it before unknowing the name. Had to google it :) Thank you for the tip :)