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@@LeDrapeauBlanc ha ha thanks 🙏 well trust me when I say a splash of spiced rum in ice cream is fantastic, please do try it out you will love it 😊

@@zippity888 haha 🤣 very true - however we still have summer here in Greece until at least end of October 😉 right now we have 32 C / 90 F so ice cream is nice dessert.

@@LeDrapeauBlanc thank you so much for your comment and the pizza was good 👍 although my GMG pellet smoker with pizza insert yields a better result on the crust 😊

@@metteplug6030 Absolutely 😁

Hey Denny gladly cuz I cook way to much for our little family 🤣🤣🤣🤣

@@dennyo7798 ahh now I got the hint (from a friend who bashed it into my head) th-cam.com/video/QETfA9_b7wM/w-d-xo.htmlsi=e7j8fyBaBge3T2fC I’m getting slow on my movie references 😉😉

@@cuttingedge.cooking I think you are getting it now! The pizza oven was like Audrey 2 feeding the oven.

@@dennyo7798 Yep got it now 🤣

@@firmanlebonos Hey thanks for watching 🙏 no that is not necessary sodium hydroxide dissolves easy in cold water. Stay tuned we upload new episodes every week 😊

@@af-jx6yr Hey thanks for watching 🙏 oh it is, fantastic Nachos and the smoked chicken is just fantastic in this. Stay tuned we upload new episodes every week 😊

Hey sorry for my late response, well I would go for a temp of 130F/55C and then sear it after, remember to add aromatics and with that size a lot of them 😁5kg will take a bit of time to get the core temp even but I am sure it will be great - fish is great in the sous vide as it stays so juicy - let me know result 😊

@@LeDrapeauBlanc thanks a lot, we have so many coming up with various recipes using the new batch of meat 😊

@@metaspherz thanks for watching🙏and you are welcome 🤗 stay tuned we upload new episodes every week!

Hey thanks for watching 🙏and yes you are absolutely correct this version was the first we made using Caputo type 00 around 13% protein, in the later version we used Caputo Manitoba which holds 14.5% and that gave even better results. I will though take you up on the suggestion to try out using VWG - hold on for results 😉stay tuned we upload new episodes every week 😊

Thanks for watching 🙏 and thanks for trying this amazing bread, KA is great flour, we do buy Caputo from Italy as this is the best we can get here in Greece . Stay tuned we upload new episodes every week 😊

@@dennyo7798 haha 😆 thanks 🙏 well this is such a great way always to have good meat around and it saves quite some and agree vac seal is the only way to go 😊

@@zippity888 oh yes real premium quality and yes it is Aussie it is from Rangers Valley their Black Onyx range we also bought some skirt and flank steak, Picanha etc. we do prefer that this time we also bought skirt steak, flank steak, Picanha’s etc. Thai beef Massaman I have to look into that, interesting. Sausages coming up in the fall 😊

Thanks for the detailed reply .. I’ll keep my eye out for the sausage video !!

Hey thanks for watching 🙏 It is a great (if not the best) way to cook chicken breast, really an eye opener for us 😋 Stay tuned we upload new episodes every week 😊

Thanks for watching 🙏 The Biltong turned out great, happy to have found the key to make this great snack 😁 Stay tuned we upload new episodes every week 😊

@@planecrazyish hey thanks for watching 🙏and thanks for the comments Biltong is a great snack and actually pretty fun to make 😁stay tuned we upload new episodes every week ☺️

@@tdelopoulos Fantastic Chimi, trust me 😁😁

Hey thanks for watching 🙏 YOu can mix Lime and Lemon of you prefer that taste but both juices will "cook" the fish perfectly on their own. Depending on the size of the cubes it takes 10-20 minutes, you can leave it longer, let's say half hour / 45 minutes but not longer because then the fish will become mushy - if you do white fish then the raw flesh is sort of opaque when you put it in Lime juice it will turn perfectly white within 10-20 minutes and ready for serving - Important is that you need to freeze the fish for 24 hours before making Ceviche to make it food safe. Stay tuned we upload new episodes every week 😊

@@cuttingedge.cooking thank you!

@@zippity888 hey man thanks for watching and trust me mint chimichurri is the new black in BBQ it’s simply fantastic ☺️

Thanks for watching 🙏 and agree it is an amazing recipe we make it ever so often here in Greece. Here is a link to our home page with details: cuttingedgecooking.net/hearty-beef-casserole-with-orzo-authentic-greek-giouvetsi-recipe/ Stay tuned we upload new episodes every week 😊

@@cuttingedge.cooking Thank you!!!! 🤩

@@shaunabowling most welcome 🤗

@@LeDrapeauBlanc don’t miss out you have to try this - it is down right the best chicken breast we have made 😊

@@LeDrapeauBlanc oh the bread…this one is amazing, going straight on my list of repeat breads 😊

Hey thanks for watching 🙏Happy to give some inspiration and trust us when we say this method of cooking Chicken breast will amaze you 😊

@@Dr.Do-Little oh trust me you will never go back this is so juicy and tender it is unbelievable. You can play with the flavors use lemon juice and orange juice half half or add a bit of chili to spice it up - the magic lies in the cooking method 😉

Oh trust me this is a GREAT recipe 😊

The magic is in the smoke and the sauce - well worth the effort 😁

I am happy you liked the video and you will love this recipe it is fantastic one of the best chicken dishes we have made 😊

@@user-ff2il7sb9i thanks for watching 🙏and thanks for the visit it was great having you here 😊

🤣🤣well the recipe is fantastic but do not disobey 😁 Happy wife = happy life

@@metteplug6030 yep yep would have preferred thighs but breast can do it just yank it at the right temp.

Hey thanks for watching 🙏 well the reason for that is that I don’t use the water pan instead I have a 6 mm thick plancha above the coal bed, I find that water vapor takes some of the smoke flavor away, with the plancha I get better smoke but to keep consistent temperature around the meat it works best with the distance. Stay tuned we upload new episodes every week 😊

Thanks and absolutely, best we have ever made 😃😃

@@daveho4244 thanks for watching 🙏 yeah over time hands down get adjusted 🤣🤣 and agree great sauce - and certainly a good idea for duck breast typically I make duck al orange but will try out with pepper corn sauce next time. Stay tuned we upload new episodes every week 😊

@@BosnianDrunkenSailor yup but try out the cheese sauce man it’s good 😊

Hey thanks for watching 🙏Yes there are many variations to pick from and of course they were deveined, big no-no not to do that 😊

Hey thanks for watching 🙏and thanks for the comment we are working on getting more subs. Stay tuned we upload new episode every week 😊

Thanks a lot and we will keep on going 😊

Thanks a lot my friend, well tacos are known by everybody but it is not a street food, it is found in Mexican restaurants only, for me its a different story cuz we have been traveling the world extensively our whole lives, so we have taken a lot of influence home with us to our own kitchen, from Latin America, US, Asia, Middle east etc. This one in particular has been on my list for a long time, it is a great recipe and fairly easy to execute and the result is amazing, we had a party for our nephew for his friends and their parents and they all loved it 😊

Thats amazing, if you dont mind me asking, where are you originally from?

@@LeDrapeauBlanc Of course originally I am from Denmark but left in my early twenties as an expat working in South Korea and travelled extensively in the region, while there, then later I had a stint in Spain for some projects - then travelled for many years globally heading the sales for JCI, Later I moved to China and lived on and off there for a total of 6 years, moved to Greece and have been here 14 years now, so long story boiled down 😊

Wow thats incredible, what an interesting and adventurous life! Its amazing that youre Danish, I have a great love and respect for the Danish and Denmark, what an incredible people and history. Sankt Knud IV bed for os. ✝️🙏

@@LeDrapeauBlanc thanks man I do thoroughly appreciate the curve balls life has thrown me and try to make the best of it 😁

@@zippity888 thanks a lot, it’s a fantastic recipe I am going to make this again soon 😊

@@mikita1163 hey thanks for watching 🙏yes pine seeds, love those in salad 😊

​@@cuttingedge.cooking Me too, I love it !!!

Thanks 🙏 we do love those for a good BBQ or taco dinner 😊