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Is this the mousse chef makes for desert? He's putting too much gelatine in it. 😂😂😂 Awesome moment. 👍👍🇬🇧❤️

Love this, chef. Thanks so much! 👍❤️🇬🇧

really good explanation, thank you!

The resort is now falling apart. This is the saddest thing!

My third filmed interview with this fine lady from her home garden. Enjoy. th-cam.com/video/PKepWULr8IM/w-d-xo.html

Yim 😋

Yet another one of my recent interview I produced with Marlyn Mason on June 15th, 2024 th-cam.com/video/NFaXa8K8v0I/w-d-xo.html

My May 16th 2024 interview with Marlyn Mason : th-cam.com/video/f5tBBf9NhyM/w-d-xo.html

Very special place! Great memories were made every visit, miss the place dearly ❤️

looked pretty nice up there. liked the music too.

That board is ancient even 12 years ago

Holy Christ that looks phenomenal!!! One question, when you removed the pan containing the scallops from the frame to finish plating the dish, did you put it on another burner at super low heat??? Just subbed, will be back often...

Looks like ' gilding the lily ' to me . Scallops really don't need that many extras in my opinion.

The Balsams--Heaven on earth. My parents went there, loved it, and invited me to come along. The best of the best memories. Now that I think about it, the Balsam's did a video and my mom made appeared in it. My parents' were definitely Balsams Boosters.

I'd pay someone to buzz mine shorter than that.

LOL - at first glance, I thought the title read ‘Cooking Nemo.’

The secret to cooking scallops is to cook them mostly on ONE side, get the surface just nice and crispy, and then kiss the other side just to finish cooking it through. The texture of the crispy side contrasted with the overall tenderness of the basted scallop is absolute money.

Could you please print the full recipe thank you 😊

Looks like a very special place to relax.

Ganhou mais uma inscrita 😃😋🥰👏👏👏

Excellent. Thank you.

the amount of times I've swam in that lake is insane lmao

Well, I guess these bagelbites will have to do.

I would have loved to have been there so I could be next in the chair and have the barber give me the same haircut.

110 yrs...what happened? What an amazing place. I hope they keep a lot of its original architecture, n history.

We went everyyear in the winter. Was my favorite place, to be honest. Best memories of the whole experience and the staff.

Thank you good technique

Oh Yum

Haha I love this dude. Ty chef

Found your recipe last week and made it twice since. Easy instructions and great results. For my personnal touch, I added the zest of 2 lemons to the sugar and let it rest for the night. The next day, I heated the lemon juice and sugar (and zest). I strained the preparation before adding to the eggs. Voilà! I will not go without lemon curd from now. Thanks chef Berry.

My Dad, 96 now, organized the Boston Rubber Grp conventions at the Balsams during the 60's and early 70's. Mom and Dad met there in 1951 I believe. Wish I could afford to Buy In. I recognized Norm Mullin from the video 😊!

Concerned about over cooking the scallops. How long do you leave them in the frying pan?

Lovely

I made the best Lemon Curd ever! All due to your great instructions. Thank you so much Chef

overcooked hockey pucks

He missed an important step, using a clean pan. Who cooks in dirty pans?!?

he looks like an egg

Please sent me the lemon curd recipe

th-cam.com/video/tY3IdHFK7n8/w-d-xo.html

Such a shame they let the beautiful resort close and then have left it to just rot away. So sad

Does this place have a website

🌟🌟🌟🌟🌟5/5 Just so very smooth and pleasant, the best Lemon curd ever, it’s more smooth on the tongue then silks are on the skin ..... No need anymore to search for an perfect Lemon-curd , it’s just here at Chef 👩‍🍳 Berry Thank you so very much From Thor in Sweden 🇸🇪

Hard to believe it's been 10 years! We sure had a lot of fun there, and I was hoping it would last until retirement! Great times!

Used to work in this place 20 years ago as a Work & Travel program participant. Great place, awesome memories!

Where did you get the dishes I constantly look for them I collect them . Just for me though!

I cook for the most part, I don't bake. Give me the conversion to cups nrxt time please. For those of us tgat dont own scales

Was a guest here in 1990. It was amazing. Sad to see it destroyed now.

Oh god the cringe is too much

That food looks delicious! Too bad that hotel is fucking closed.

This was really cringe