I love watching your videos, Chrissy; you're good at explaining why you do what you do! And as in this video, you're not afraid to try something new! I've seen where you can put the stem of your herbs through the hole of a strainer or a grater and pull it through to pull the leaves off the stem. ♥🌻
Bravo! Sorry for all the comments, but I have found if I don’t ask as I think it, I forget what question was at end of video! This was great video! Thanks!
I love watching your videos, Chrissy; you're good at explaining why you do what you do! And as in this video, you're not afraid to try something new! I've seen where you can put the stem of your herbs through the hole of a strainer or a grater and pull it through to pull the leaves off the stem. ♥🌻
I’ll try that
Rusty rings make good ornaments!
Great idea. !
Fresh Garlic is a must for Bruschetta.
I agree I add that after opening
I love making bruschetta. It's actually pronounced "bru- sketta"
Bravo! Sorry for all the comments, but I have found if I don’t ask as I think it, I forget what question was at end of video! This was great video! Thanks!
No worries!
Pressure cooker by prestige is $32, want one? I will get it for you so let me know! A chef should never have without equipment!
I m looking for a pressure canner they run about 200 keeping my eye on Nellis
@@chrissyscornerforcollector524 l'm looking at the Presto Electric Canner, around 500.CDN
So the brine doesn’t cook the veggies, so when done they still have freshness and not be mushy?
Ok you wearing my favorite apron……under sea 🌊 & I believe this is great with many meals
Wait I can’t see how this is pulling of the little leaves, can’t you put the whole stem and whir it still would be fresh. Is stem poisonous?
So if you need a tsp of thyme, is that the same as fresh?
Whir equals ninja thingy
Pronounced. Brew sketta.
I always pronounce it wrong 😊