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Thicker? I would add a bit extra milk or less crackers. Regarding the colour I guess the only thing that would fix that might be to add extra peppers? If you wanted to cheat you can add coloring but I dont like that personally.

Preference I guess.

Yeah🤣

Yo tambien soy Peruano guapo, no se como preparas la causa tu pero yo siempre la he hecho asi y sabe igual que en todos los restaurantes donde la he comido. Saludos 👋

Thanks for watching, indeed as I mentioned in the video 😊

LMAO Irish ☘️ Thanks for watching 😜

@@MannysMadeatHome Oh just watched again! And you said that in the beginning. I always skip intros and start watching at ingredients!

Thanks for watching again lol! Yep in my later videos I try to get to the point from the get go! 😁

@@MannysMadeatHome And I totally agree with that intro! That Peru has some of the best cuisine in the world. So much variety!

Thanks so much for all the love! 🥰

Ah im so glad! Hope you boys like the videos 😁

@@MannysMadeatHome omg thank you so much for reaching out! I felt bad commenting on a video of yours that’s over 2 years old but I’m so happy we found you. We love your recipes for a lot of your other meals too! We love it! You do such a great job and it’s so easy to follow.

Wet where? 😂😂😂

Glad you think so! Thanks so much for watching 😃

That's alright 🤭

Look I'm not against it...but I think one should know how to do the original first and show that way first before taking liberty's lol theirs too many youtube videos pretending this new fangled "coddle" Well is the Dublin coddle and its not...traditional coddle is very tasty and warms the cockles its just subtle and too some unappealing looking because of the boiled sausages but it's an historical and heritage dish...I first encountered it in Hong Kong kinda well a varient way back when in 2012 and I was like wtf and no but I ate it lol

In my video I mentioned every step that would be considered non traditional or was my own addition so it was never declared as the true original recipe (whatever that turns out to be as no one can seem to agree) but I personally cannot face the thought of pale sausages floating in my stew, they don’t call it “mickey soup” for nothing lol

There is a debate going on in the comments ha! Seems like garlic is a no go (though I consider garlic a flavor enhancer, you shouldn't really taste it in the final product and if you do, you've probably overdone it) Carrots seems to be optional. Like many dishes it evolves over time and families will put their own little spin on it. Do I know what the OG recipe is, no... Does anyone?

Thanks and welcome 🤗

A bit heavy for breakfast for me ha ha!

With a little dash of Orange juice 😍

It's part of the challenge! Ha ha!

Yes... I guess you could use oil too, but its like a choux pastry so definitely needs some sort of fat

Lol el gringo line cook, I love it! I must admit I have never made Aji de gallina, I have eaten it loads but never tried to make it. I do love it so I'm going to have to try to dig out a recipe from my family.

Y eso por qué? Cuál es tu receta guapa? Aunque estoy de acuerdo que no es la más tradicional pero no se si te has enterado de la razón por la que he usado estos ingredientes…

My pleasure 😊 I hope you enjoy and let me know how they turn out!

Thank you for watching!

Ah the mason jar should be able to withstand the microwave no problem! I would do 1-2 min, stir and then another 1-2 min. You might struggle with regular noodles, they'll be too thick and just take much longer to cook, so I don't think the boiling water method would work at all. In the microwave you could get away with it, but it would probably take a good 10 min, with a lot of stops and stirring in between.

Thanks for subbing! I hope you enjoy the recipes! 😃

Sounds great! Hope you enjoy the recipe 😀

Cheers! A bit of parsley sauce on the side wouldn't have gone amiss ha!

Thank you so much! Cant get enough of a curry 😋