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Very concise and useful! I had no idea what a pastry blender was and a recipe called for it. Thank you!

I wish you'd had close-up shots of the different fruits ... since the distinctions between them was the main point of the video.

The butter should be cold.

Βutter has to be in room temperature, or straight out of the fridge?

Thank you! I grew mine for the first time all at once so I kinda have to store it, but I tried some fresh harvested the same day, and it was somewhat wet and oily super fragrant and very delicious I needed to see your video to validate how wet it is when it's raw! Appreciate your video, it helped me to understand what was going on, and what was going on is that I was experiencing fresh garlic for the first time! Happy gardening!💓🧄😍

Got you beat,I'm a curious mom and grandma and aunt,let's not forget human being

where do currants come from or thought to originate from? Is there a European country that is sort of the base source or considered to be where the tradition of doing them developed? thanks.

Can’t see what ur doing

I NEVER thought to use my ricer to get the water out of the spinach. You are a genius !

You almost caused a fire 🔥

Why did you stop making videos?😢

Please, I am-trying to find out if dried out, dry fruit can be used by rehydrating. Any help is much appreciated. Thanks for the work you put into sharing ❤😂.

I’ll use this to strain canned tuna.

I just bought poaching pods on Etsy, very informative since they didn't come with instructions. Thanks.

It’s best on chicken Caesar salad… trust me you won’t regret it.

Thanks for this. Can you provide a link for the great thermometer you used pleased - being able to do both oven and internal temp is fantastic.

That looked easy because the turkey was cold

you saved me from buying an expensive knife Thank you

A left handed one??? 🤸‍♀️

I was in the grocery store and a man asked me what isle currant was in...I had to google it...Thank you so much for explaining the fruit....Thanks Maine

No, the cheesecake is not frozen and I do not recommend freezing this cheesecake.

Is it partially frozen still?

Thank you for this. I thought I made a mistake by not cracking open the shell. Great video!

I have bags of dried tart cherries..I want to rehydrate them to make a tart cherry beer..what do you suggest?

Thanks for this amazing tip. How long is the offset spatula?

How much liquid to 1 cup of cherries

Grind things up make esquisite tasting mystery veggy infused ramen soup. A teaspoon of dissolved peanut butter adds a new dimension to write home about. Check please.

All Fruit???

Either those scissors are small or that garlic is huge!

It would be lovely to see more videos by you.

This is exactly what I needed. I was thinking to try experimenting with making a new custard. I wanted to try marscapone, milk, egg yolks, vanilla. No sugar because quite frankly I don't care if it's sweet. Do you have any idea if sugar is necessary for custard to turn out right?

Not hot enough or long enough. Just tried this. Electric oven preheated, cold sheet. At 20 min bacon not cooked, at 40 min getting close but still not cooked. Raised to 400 for 10 minutes (including the time to get up to 400). Ok at that point

Thank you for showing/naming the tool that you used to get the seeds and slippery strings out. I ordered one tonight.

At :29 you state that capers are the "unripe berries of a plant". Well, no. Capers come from a prickly bush called capparis spinosa that grows wild across the Mediterranean and parts of Asia. The capers we see in the grocery store are the un-ripened green flower buds of the plant, not "berries".

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when i add a pinch i can literally count the grains in the pan... today i googled, what does it mean a PINCH and found out it can be as much as a 1/4t... that's crazy! i thought there's NO WAY this oatmeal won't just be overrun with the taste of salt... i didn't add quite 1/4 but i added way more than i normally would and it is delicious! no salty taste at all. just really good. why do recipes call for a pinch, just say an 8th or a 1/4 or maybe i never learned how to pinch. but thanks for THIS. now i know not to be so stingy when i "pinch" my salt out...

That's sooo cool!! Gracias for sharing the info.

👍👍

I put it in a plastic bag and give it some hammer, then coffee grinder.

You can also use a dough blender for egg salad. I like the old fashioned wire ones because theyre more efficient

Was not expecting to use a bottle of rum 😂

in Russia you can buy raisins from black seedless grapes. It is much tastier than white grape raisins. Unfortunately in Europe I cannot find dark raisins.

Woah 2ndcomment

The name currant is an anglicised word whose derivation comes from the city state of Corinth in Greece where the strain of grape was originally cultivated they are dried black Corinth grapes. Raisins are dried white grapes.

She really made that happen in zip time too!🎉😂❤

Cucumber should not be peeled, because the skin is essential for digestion and prevents belching 😉

hell yeah, you already know what im using this for baybeee

Will this method work for no bake cheese cake?

I use these poaching pods, but I place them in a steamer with a lid. Four minutes for medium eggs. This method has the advantage of not getting splashes of water inside the pod.

Smart!