Julia Child's Paella: Authentic or an Abomination?
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- เผยแพร่เมื่อ 15 มิ.ย. 2024
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Julia Child's has a recipe for everything, including Spanish Paella. How does it hold up to an authentic one?! This recipe is from the French Chef Cookbook: amzn.to/3uWMAgA
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Ingredients:
Will post soon! - บันเทิง
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Gogogaga
This is a TH-cam sponsor that doesn’t actually suck. I bought a shitload of crap from them before I slapped my click finger. The dishes actually are nice and remind me of the pre Chinese crap era of housewares.
No sausage.
Julia Child's cooking. I remember somewhat watching her on PBS when I was a kid. I remember her drinking wine, marbling meat ,and the tons of dirty dishes piled up in the sink behind her 😅
Julia: I want this to be accessible for American cooks.
Also Julia: Pull out your six quart paella pan.
I thought that too!
I also wonder what 60s era supermarket she was shopping at that had Spanish rice, saffron, and chorizo!
@@Ea-Nasir_Copper_Co ha ha, right?
Paella means frying pan. So even a small paella would work. 😂
@@lottie1144 a small pan would technically work, but the recipe calls for six quarts of ingredients. So, you’d have to know the quart size of your frying pan and then adjust the quantity of each ingredient. So, my original comment still stands. Also, it’s a joke, so…
This has somehow become the channel I watch every video from, which is rare for me. You have a really nice energy.
Absolutely did not expect to see you here. I love your video essays
My girlfriend introduced me to him and over the course of a few months, I wen02t backwards and watched everything? Mostly everything at least.
Me too!
I don't know why but I never expect other people I'm subscribed to turning up on other channels I follow. It's like a cameo or something in a movie.
Since the Pandemic when he was filming in London
When Jamie put in the single bay leaf and walked away I was convinced we had an imposter on our screens. I was glad to see it was a joke and that our favorite reckless bay-leafer wasn't being held hostage.
Maybe today he's driving..?
I thought perhaps Jamie knew he had to drive somewhere after filming. Lol
That was my first question. Is he driving??? 🤔
I automatically said out loud "have 2 you're not driving" now the hubbs thinks I'm more nuts than before! 😂😂😂
I didn’t buy it first one second! I knew he would come back with the second bay leaf! 😂
It's absolurely adorable to hear my guy pronounce "arroz" like he's on the Canadian National Olympic Archery Team. 🏹🍁🇨🇦
Right? You can't live in California and not know how to pronounce arroz, but I'm OK with Jamie's version. He can pronounce it any way he likes.
@@peglamphier4745 exactly I love the videos great entertainment and easy to follow
as a Spanish speaker, I just have to say: 😂😂😂
It wouldn't have been so bad if he'd just put the emphasis on the right syllable.
My father in law taught me how to make paella and when I made a particularly delicious one, he gifted me his prized paella pan. It’s probably 50 years old and I’ll always have the wonderful memories of using it.
A few years ago I attended a "cook paella with a local" thing in Madrid. He explained that while specific types of paella (e.g., Valenciana) have strict rules, he was adamant that anything goes as long as you cook it in a paella pan, i.e., it's about the technique not the specific ingredients. Later, though, someone asked about chorizo, and he was just as adamant that putting chorizo in paella was a desecration of all things sacred to Spaniards and even saying the words "chorizo" and "paella" in the same sentence was verging on a mortal insult. I didn't dare challenge him about his earlier "anything cooked in a paella is paella" statement given how worked up he was 🙂
There is a dish called "arroz a la zamorana" that along with other ingredients has chorizo in it. I think the problem is people feel foreigners put chorizo in paella just "because it's Spanish", and it's a very invasive ingredient which is usually not considered to go well with seafood. I'm not familiar enough with American food to make a proper analogy, but it would be like if someone put ranch sauce on a clam chowder or something
@@josepmir4530 To add to this almost every Paella we see in a spanish restaurant in the states will almost definitely have Chorizo because it's one of the few 'Spanish' ingredients that Americans understand so they think it means it's authentic when it has chorizo
@@adalexander123 it is definitively authentic to put chorizo on your paella. authentic paella includes just about any regional spanish meat + rice, it's originally a poor man/working man's food.
it however would not be an authentic "paella valenciana" because that refers to a specific style of paella.
@@josepmir4530 It's a bit like when people add cilantro and jalapeños to Hispanoamerican dishes, because they think all Hispanoamerican dishes are Mexican, and that Mexican equals cilantro+chiles
@@HarrDarr I think you should put whatever you like in your food, but when discussing authenticity there is a distinction to be made. The paella style of cooking rice is native to the Valencian country, while chorizo is more typical of other regions of Spain, like Castilla or Asturias, and is not traditionally used in Valencia
Having made a few paellas before I can say that you did add too much liquid. Julia was right on this one. The reason for not adding too much liquid is to develop the crust on the bottom of the dish. It's not going to brown with that extra broth. The rice will need to have a dry pan for that to form, and that only happens once all the rest of the liquid is absorbed.
Right. A uniformly embered wood fire gives a smoky flavor and is hot enough to create good crust. The tomatoes are best to go in along with the bit of wine to deglaze the pan after frying the meat, and then cook down a bit. When you add the rice, it can simmer relatively unattended for at least 5 to 10 minutes. You can line up the toppings at your elbow. After that hover over the pan. Listen for the bubbling/gurgling to change to a slight hissing/sizzling noise as it goes from simmering to frying after the liquid is gone. Smell for a toasty aroma. It may take awhile, or it may go pretty fast, but do not leave your post! As soon as you hear that, quickly start putting in the toppings, mussels first, then the rest. By the time you get the peas in you will need to pull it off the heat so it can coast.
Yep.
Hey Jamie the reason the Paella pan was so overcrowded was an area of a circle is not linear. A 12 inch circle has an area of 113 square inches* and a 24 inch circle has an area of 452 square* inches. That's why it's better to order one xl pizza vs two medium. Maybe try quartering the recipe?
That was lost with me on this day. That would explain a lot of things. Something I will not forget next time!
Include me in the screenshot if you address this :p
One of the things I do is take the shrimp shells and make a stock with it to add to the rice as I am cooking it.
I love your bayleaf "I'm not driving" quip. It will never get old. It's like how I find "This is audible" hilarious every time I listen to an audio book.
Did you know that the guy who says “This is audible…” passed away recently? I think within the last year. I don’t know why but it hit me hard…
@@gretchen292Noooo😞
@@gretchen292 I was not aware of this sad loss until I googled "this is audible", as part of a fact check, just before I posted my comment above. The voice belongs to Rick Lewis, who died in 2019, and was remembered online, at that time, by the Audible founder Don Katz.
Sorry for the honking. I just saw some really nice looking shrimp for sale
People living hundreds of years ago would be shocked (and probably find it hilarious) that people today gatekeep their recipes. So many of these recipes were created based on what was available. We are so precious about it all now. Silly.
Exactly 💯 It that bullshit pisses me off
I've had Paella twice both experiences were memorable. The first was well over fifty years ago when I was visiting a friends family in California. One evening the family, my friend included, were super excited about where we were going to eat. We drove up into these dark mountains above San Diego to this restaurant that only served paella. There was this huge paella pan with paella being cooked over a wood fire. I seem to remember us sitting in a courtyard of sorts with that huge pan and fire in the center of it with flames licking up over the edge of the pan. There was music and there were small hanging lights, the atmosphere was lovely. My friends parents drank Spanish wine with their paella. I don't think any other food was served there, if you were there you were there for the paella and the bread we were given to sop up the liquid. It was a very different dining experience from anything I'd ever experienced before so it was very memorable. Fast forward 40 years and my parents good friends were visiting from Spain and the wife, Mer, a super sweet woman wanted to make paella for our family as a thank you for having them stay with my mom and dad. She and my mom went to the store to buy all the ingredients for it. I remember my mom fussing sbout how much Mer paid for all the ingredients and Mer saying paella and my mom were worth the cost. I also remember being tickled when Mer took a small skinny jar of saffron threads out of her purse that she'd brought with her from Spain. Mom did not have a paella pan so a big copper limited edition Revere Wear 1976 skillet was used to cook the paella in. Mer was upset she didn't get the rice to come out like it did in her paella pan at home but the dish was great and made with love as a gift of appreciation, so it was special and memorable. RIP Mer you were a sweetie and a good cook.
Nothing makes the day brighter than a Jamie and Julia episode!
This is my mom and I's "TH-cam show". We watch every upload together and love it. Thank you for your videos
Spanish person here, you cannot imagine how excited I was when I saw the rice you were using. It’s an specific variety of rice that is grown in my region 🙌🏻🙌🏻 And even tough Julia made some bold choices with this recipe (not adding the tomato first and the chickpeas) I can only commend you for your efforts. If you want just a little piece of advice, my father (Paella Master) always adds the liquid after the rice, that way you make sure your ratio is spot on (if everything is cooked in the same pan, flavors are there).
Keep up the good work 👏🏻
Not a chef, but I know for a fact that when you added lemon juice to the shrimp, that messed it up. Shrimp is very delicate meat, insomuch as if you put it in lemon juice, the acid will cook it, so that is why it is hard, it is overcooked. Next time, forget that entire process and add raw shrimp into the soup. The hot liquid is sufficient enough to cook it well, also it should be the last thing you put in it. Also, by cooking the head-on shrimp apart, you sacrifice good flavor from the shrimp to add to the paella directly.
Oh FFS 🙄
@@msmoonbeam91?? FFS what?💀
Love watching the evolution that is many hours of practice over years. I used to be terrified to watch any time you had a knife, now it's a smooth process.
I remember when one TH-cam channel creator basically caused an international incident and even got death threats when he did their own take on a paella. (Ok admittedly that was putting one in a burrito)
May Julia protect thee.
I expect nothing less than mayhem from the Sorted Foods boys... Jamie (aka Spaff) is a special level, however.
Edit: not the same Jamie as this wonderful channel...
What a fusion? Controversial? 😂😂😂😂
The burrito bit is fine and fun.
Chorizo, bacon and/or sausage is immediate riot.
So I'm sorry about that second bay leaf, because Jamie may need to make a hasty retreat here.
The fact it was a paella and BURRITO fusion makes it better/worse. Poor Jamie of Sorted...
NGL, you had me questioning my reality for a moment with the bay leaf... That being said, it's been amazing watching your culinary talents grow, and I am glad that you invited us into your kitchens for the journey.
Jamie, the dish looks amazing .... very photogenic ! If you ever publish your own cookbook, that's definitely your cover photo ! And it looks delicious .... This dish seems complex, and you made it look easy ... you actually made it quite easily. You have come such a long way. YAY Jamie !!
The plating on this was a tier above.
Look at you not measuring your seasonings!!
You’ve become a proper home chef… so proud of you. So much more confident than the early days.. really really impressive!
"I had to do it. I had to do it!"
-Jamie describing his paella to the culinary police
16:10 When cooking paella on a stove, you need to plan to rotate the pan over the burner every few minutes to avoid getting a hot spot. Alternatively, you can use your 2 burner griddle as a heat diffuser and cook the paella pan on top of it.
Least you didn't stick it in a burrito - Jamie Spafford at Sorted Food got death threats over that.
Yeah. That was sick...
That dish was probably good since their team develops recipes. People reacted as expected and those guys raked the money in. Pretty predictable reaction from Spaniards lol
death threats over food? that is so stupid tho
@@Xiraia in Spain's defence... When Guga Foods claimed HP Sauce (mostly associated with bacon butties) was a "steak" sauce the UK went nuts at him... Some things just shouldn't be messed with.
@@Xiraia Food is culture. It's less "threats over food" and more "threats over culture" and its perceived desecration.
I really enjoy the fun you are having with editing. It is entertaining to watch you continue to experiment with the editing specifically.
You have come so far!! That was a smooth operation from start to finish! Thank you for your time and effort, it is appreciated. 😊
I think part of the reason you didn’t get that crust was you added extra liquid. Getting past the two parts liquid to one part rice myth is hard. (I’ve been doing 1 and 1/4 c liquid to 1 c of rice for years now, and it works great!)
Remove the poop chute. I’m dying.
Always glad to hear of your sponsors.
1:1 ratio is what's called for when making rice in the instant pot. Hasn't failed me yet
It depends a lot on how you cook the rice, whether the moisture is escaping or not. Also depends strongly on the grain, long grain rice tends to require more water ime.
Happy father's day! Amazing timing🎉🎉🎉🎉
Awww. Love the bay leaf thing esp today on Fathers' Day. My father as a young man worked as a cook in local restaurants and when he retired became the home cook and he would use bay leaves and I could never understand why. When he died that tin of bay leaves was never used again I don't think but it was nice to remember my Father on Fathers' Day! Thanks.
Hey Jamie, I would really love it if you could add a price tag for the whole dish at the end of your cooking! Love your show!
It's always a good day when Jamie is cooking a Julia recipe!!
Currently in a rotten mood. Knowing Jamie, his video will change that.
Dude! That looks beautiful!!! I watched Julia's episode on this in the past month or so and this looks even better. Also, your confidence is showing. The ease with which you explained your changes were smooth, clear, and unapologetic. You're really increasing your kitchen confidence.
I So.. look forward to my "Sunday Brunch's with Jamie" I hit refresh, over and over till he shows up! I LOVE YOU! You're so "Real" Keep up the videos and your determination.
I just realized your refgiator doesn't make noise anymore. Love the video you are always fun to watch
Abracadabra is my new fave trick you do! Jamie, your visuals are SO much fun, so creative, and unique on TH-cam. ❤ this show so hard!
I’m a faithful viewer of your culinary delights! As much as I adore your videos, I look forward to which spatula you are going to use! The Christmas one is beautifully used in the middle of February or June while Charlie is the surprise guest throughout the year ❤
Great episode! I've always wanted to try making it but have always been leery because it always seems like a lot of food, and never had the opportunity to make it for a full table of friends. That may change now that you've cushioned the learning curve for us. I've always wanted to travel to one of the small town community Paella parties they hold in Spain, using those huge pans that feed dozens of people. I looks like it would be a blast. Thanks again for demystifying another epic dish!
Chef Jean Pierre made a twist on Paella and the internet police came after him 😂
Jamie Oliver added Chorizo and made the news in Spain they were so insulted.
Then Jamie from Sorted Food on TH-cam put it into a burrito and ended up in the same place.
If I was making food videos in any way and am not Spanish... I would not touch making this dish in a video.
Jamie gets away with it because he's just following Julia's recipe. No skin on him 😄
@@poledra73 Maybe. Still a risk, especially with the name Jamie apparently.
I love it when I can start my morning with Anti-Chef!
The camera angle after he says "order up" made me chuckle I love it.
Thanks to your video and sponsor, my wife bought me Made In carbon steel pans and a wok. Love them.
Love your content! Thanks For this ❤❤❤❤
Stunning dish Jamie! You have come a long way.I love that you make my day by making me laugh. Thanks!
I love that you post on Sundays, this is my relax in bed to prevent the Sunday scaries Chanel
That was a beautiful looking dish. I’ve never made paella before. You’ve inspired me to contemplate doing so. Thank you! 🍷
When you hit refresh at the right time and a video hasn't been uploaded less than a few minutes
That looks delicious. I’ve always wanted to make paella and this has given me the courage to try it.
I would love to see you tackle gumbo.
It’s funny how your videos went from cute, fun to watch videos, to expert cooking narratives and advice. Next up is an anti chef cookbook.
I was cooking breakfast and it occurred to me that I hadn't had a Jamie hit in a bit. Boom! There he is!!❤
Was thinking of that episode of Posh Nosh! Great stuff as usual!
Excellent!! I've always wanted to make paella but my husband and I have a shellfish allergy. The idea that "anything goes" and still be paella is exciting! Keep up your great journey Jamie!
You don't need to put seafood in a paella. There's a paella montaña, often with rabbit/chicken, snails, and green beans that's delicious. Still the same rice and seasoning, which is all that matters.
Looks amazing. Great video again 😄
Nice to see you feeling better
Ive had a terrible terrible night but at least my monday morning can be improved by Jamie like nothing else can
The lemon juice cooked the shrimp in the fridge so they were a tad overdone (acid does that). This looked amazing.
He kind of lost me there...I thought he was prepping a ceviche appetizer with some extra shrimp.
Love Made In for sponsoring Jamie
I watch your content regularly, but eagerly clicked on this to compare Julia’s paella with my dad’s recipe (he’s from the south of Spain). I am intrigued
I definitely prefer a more pigmented paella. Mine definitely relies on a tomato base, which also makes it a lot “jucier”.
The way I know my rice is cooking properly is that I add water little by little, so as to make sure it cooks but doesn’t get too mushy. I also do stir, but that’s because the socarrat isn’t so important for my family. But you could always let that form at the tail end of the process.
And yes - no reason to use multiple pots and pans! One is enough!
Beautiful dish! Love it
I think bringing all those elements successfully together at the same time is very difficult, but it looked beautiful!
Great video as always! Just a side note, if you want to make a soccrat you have to raise the heat in the last couple of minutes.
I miss you actually eating your dish. I rewound 3 times thinking I missed it. Jamie, that's one of my favorite parts in your video. Loved the Bay leaf drama you pulled. It had me going through it (confusion , shock, joy). Thank you.
He did eat it? Just before the 19 minute mark. I felt disappointed about the 1 bay leaf too, lol.
He does eat it though?
THAT is a work of art! Bravo! 👏🏼👏🏼👏🏼
Just because she lists many things that _can_ go into paella, doesn't mean you need _all_ of them in the _same_ paella. The sea food would have been good (especially with some cuttlefish ink). Chicken (and rabbit if you can get it) is another excellent choice. By overloading the pan, especially with all the high moisture ingredients, you inhibit the formation of the socarrat. Also, it's fine to stir it when you first add the rice. Somewhere around the 10 minute mark, the rice will start swelling, at that point you need to ensure the rice is even (give the pan a shake), and let it sit. I usually wait till that point, or even a bit longer, to add the reserved extras, as you don't want rice riding on top of chicken and not cooking properly.
Also, if your saffron doesn't make a vibrant yellow color (assuming you haven't overloaded your pan), make sure you got real saffron. There are fakes running around, and they often are made from things you _really_ don't want to be eating.
Very good points. The few times I’ve cooked with saffron, I was always struck by how absurdly powerful it is as a colouring agent while the flavour is very subtle.
Similarly, I think you’re right that the more delicate seafood flavours are likely to be “crowded out” by such powerful flavours as bacon and chorizo (depending on the quantity of the latter, of course).
Julia was right to describe as American as they put too much of everything as they don't understand "simpler" food
That looks fabulous! Yum!
That looked absolutely delectable Jaimie; well done!
This reminds me of Jamie's "cooking around the world" series he used to do.
The Mussels were very Muscular.😂
I love your channel
I just want to show some appreciation to the excellent music choices. Maravilha!!
I agree! I've Googled these artists more than once 🎶
@@browneyedcarneyI can never find what music is played. I'd love to know how to do it!
@@isobelmatheson8036
On Google, tap "search a song" while the music's playing. It'll listen and send back the song, the album and more info! I use it all the time!
@@isobelmatheson8036
Sorry, if you receive this twice! Not sure what happened.
On Google tap "search a song" while the music's playing. It'll listen and send back the song, the album and more! I use it all the time!
This looks so pretty!
So, I like Julia’s take on international cuisine for the American cook for the time. As you’ve mentioned, some ingredients would have been difficult to get back in the day, but even though now these ingredients may be more available here; it allows Americans to experience flavor profiles they may not be used to, and they become more comfortable with trying new things when they start with something more “Americanized”. I’ve been working with the concept lately of “introductory dishes”. For instance, if someone has never had sushi, have them start with a California roll, or maybe a shrimp tempura roll. They don’t have to be concerned with the raw fish aspect of sushi, and can ease into it if they like what they’ve had. For Indian cuisine, I’d say it’s Chicken Tikka Masala, or Butter Chicken, both fairly mild, but they can start getting used to some of the spices of Indian food.
You should do the stuffed sea bass from Marco’s book!!! With the red sauce and all the little garnishes
I have aquired a paella pan. I can't wait to try it with my children. We have Spanish ancestry prior to 1650. I am excited to explore that history. Thank you for the inspiration!!
turned out beautiful!
Visually it's a feast! Great dinner party dish. A lot of recipes call for the rice to be toasted before adding the liquid. Maybe that would generate the crust you were hoping for?
People get obsessed with the crust. Half the good paellas you can get don't have a crust. The crust is incidental, mostly a tourist trap thing, honestly.
What he should have done is put the tomatoes in before the water and make a sofrito, though, which is probably a big part of why the end result looks so pale and weird.
When you add your rice, you should stir it in once to make sure it's well distributed. But, after that you never touch it again until it's done Love your channel, you are my Sunday/Monday entertainment!
I had friends from Spain cook this dish for a small group of friends. It’s kind of a party dish and they have a big pan specifically made for cooking the paella outdoors. They put peas and rice along with seafood as I remember.
I love saying to my phone... your not driving! Lol thanks for the pause.
Best never come to Valencia! after seeing this the locals would probably refer you too the Spanish Inquisition😂 😂
That was some sweet green screen work!
Thank you, great video. It looks terrific. Maybe you should just wait to add the shrimp until much later in the recipe? They cook in 3 minutes and after that they get mealy. Getting that famous crust may be a big chore......
Beautiful presentation.
I love how the editing is getting more and more whimsical as this channel grows! Like at 12:30, the editing looks like a shrimp is pontificating to camera, lol
The finished dish looked beautiful. Made me feel like cooking.
Beautiful dish!
I hope one day you start developing your own recipes and release a cookbook!
Jamie, you scared me!!!! I thought you were actually going to add only 1 bay leaf!!! Whew! You came back and added another one! Great video as usual! ORDER UP!!!
A way I learn to say arroz is, it’s not arrows, it’s a rose. As long as you know that o is where the emphasis lands then it’s not as bad when we can’t roll the r’s.
Looks delicious ❤
Wow that looks good!
From the ingredients this is closer to a catalan "arròs a la casola" (aka "a l'empordanesa"). And I think this is were the fights about paella begin. Spain has a huge diversity of rice dishes but since the "paella valenciana" got really popular everyone started calling them paella. Even so, if it is done in a paella pan I personally don't have a problem with calling them paella. This one looks delicious, though I do think Americans generally put too much other stuff. The ratio of other ingredients/rice is usually a lot lower in spain
I think Americans see it as a very special dish that requires a lot of ingredients and techniques we don't usually use so if we're going to go through the trouble of making it we're going to go all out.
@@SirEldricIV yes totally, if you can afford all that seafood good for you! Here it is often a humble party dish cooked for at least 8 people so we can't afford all that seafood per person :')
@@SirEldricIVBut it literally doesn’t work that way. It’s just a sprinkling of rice across a huge pan with a smattering of proteins. Adding more is like deciding you like eggs so you’re gonna add 6 extra to a cake recipe and thinking it will be fine.
@WinstonSmithGPT It's like deciding you like strawberries so you add a dozen to the top of a cake.
@@WinstonSmithGPT That's not really accurate. Adding more eggs to a cake batter will change the consistency of how it bakes.
Adding more protein doesn't change the fact that the rice is still rice.
That's the difference between baking and cooking.
If you want a cake comparison, it's more like adding buttercream roses and candy in the middle pinata cake style.
It'll has more stuff so will be different than a traditional cake that just has a regular not too thick, not too thin layer of frosting, but it's still a cake!
I recall having a black rice paella in Spain... it was the end of the world.... so tasty... delicious😊
My Valencian Grandma would hate yall, but I get your vision and some ideas seem yummy, but a good ol simpler recipie like my grandma's just brings back too many memories
I liked what you said at 9:28, "I'm going to follow that, keep myself out of trouble."
I expect it was very tasty to begin with. Maybe in future to be tweaked and customized to taste. It looked wonderful visually as a dish to want to try.
In my experience, you cook the sausage a little bit so that it holds its shape when sliced on diced. But that was with uncooked basque chorizo.
That's number two on the international incident recipes - and from the comments you seem to have survived this one . . . you've already done Carbonara . . . next is Bolonaise (sic) . . . and then there is Ramen - did you do Ramen already? Another great episode of course - nearly at half a million subscribers you talented ba&ta%d!
Awesome! I need to find a nice restaurant that makes this cuz I never will. Too much work and my kitchen is way too tiny.
Great job 🎉🎉🎉🎉🎉