Omelette in a 3 Michelin Star French Restaurant with Donato Russo - Mirazur***
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- เผยแพร่เมื่อ 7 ก.ค. 2022
- Omelette is the best known and most widely reproduced French comfort food. Two ingredients for a recipe as simple as full of pitfalls. To learn its secrets, we have been to Menton, inside Mauro Colagreco's 3 Michelin star restaurant Mirazur. The young (and very excited) chef de cuisine Donato Russo started with the classic recipe of the French omelette, and then presented a soft and delicious variant created with the soufflé technique. To combine the two recipes a touch of Italian style given by the original use of a great Italian cheese.
In collaboration with the Parmigiano Reggiano Consortium, which for the occasion created a discount code valid in all European countries where the shop is present (Italy, Austria, Belgium, France, Germany, Luxembourg and Holland). The code is PRITALIASQUISITA. Visit the shop: shop.parmigianoreggiano.com/
INGREDIENTS / INGREDIENTS
COMELETTE CLASSICA
Uova/Eggs 3 to 4
Sale/Salt 1 g
Butto/Butter 5 g
Olio EVO/EVO oil 3ml
Per la salsa di Parmigiano Reggiano
Uova/Eggs 5
Parmigiano Reggiano 24 mesi 100 g
Panna 5ml
Diametro della padella/Pan Diameter 20cm
OMELETTE SOUFFLÉ
Uova/Eggs 6
Farina/Flour 60 g
Latte/Milk 40 ml
Butto/Butter 50 g
Parmigiano Reggiano 24 mesi 40 g
Diametro della padella/Pan Diameter 24cm
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In occasione di questo episodio della serie "Italiani a...", dove documentiamo le tradizioni gastronomiche straniere attraverso i professionisti del Bel Paese che lavorano in grandi ristoranti in giro per il mondo, il Consorzio del Formaggio Parmigiano Reggiano ha creato un codice sconto valido in tutti i paesi europei dove è presente lo shop (Italia, Austria, Belgio, Francia, Germania, Lussemburgo e Olanda). Il codice è PRITALIASQUISITA e dà diritto a uno sconto del 10% per acquisti superiori ai 60 euro. Approfittatene!
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On occasion of this episode of the "Italiani a ..." series, where we document foreign gastronomic traditions through the Italian professionals who work in great restaurants around the world, Parmigiano Reggiano has created a discount code valid in all European countries where the shop is present (Italy, Austria, Belgium, France, Germany, Luxembourg and the Netherlands). The code is PRITALIASQUISITA and entitles you to a 10% discount for purchases over 60 euros. Take advantage of it!
You're kidding right. I did both of those with easy. Oh, what I would give for the Italia Squisita to prove themselves to Asian culture. Hand pulled noodles chef.
ce n'est pas une omelette mes oeuf brouiller,
la différence est qu'une omelette est cuite dans une poêle chaude et que cela doit cuire le moins possible,
des œufs brouillés ce cuisent a froid et donc pas de coloration,
je suis cuisinier et jamais je ne mangerai une omelette pas grillé, et si elle n'est plus un peu baveuse.
Why shave a frozen chicken when you can buy a package of ground chicken at the market?
word nigga word
@@moyguilomsauvage8823 je te compends
You know what this 4-egg omelette needs? A 5-egg cheese sauce.
Yes this is absurd. Who can eat 9 eggs at one sitting? Plus cheese and cream? A body builder?
to be fair the amount of sauce he made looked like it would be enough for about 10 or 20 orders (idk why he would say it then) but also i was disgusted by the parmagiano hollandaise as well
@@gothicstructureswhat is "Parmagiano Hollandaise"?? They are talking about "Parmigiano Reggiano", an ITALIAN cheese... Not "parmesan" or others imitations...
@@randytidd7362 A classic french guy 🤣
We eat so much butter, eggs, cream it's not a problem for us, but i know some people from other country cant eat so much
@@luciotaddia457 The type of sauce is an "Hollandaise". Hollandaise is an egg-based mother sauce. This was a "parmigiano based Hollandaise"
chef : “an easy dish you can make at home”
also chef : *takes out some thermonix 3000 sauce maker*
also chef: places omlett soufflé into a $50,000.00 combi oven
Exactly my thoughts
Just do the double boiler method. It's the same concept as to making real carbonara sauce.
bain marie is like 5€
also a rare wheel of cheese not everyone has access to...lol
That technique with the pan handle at 45 degrees was just showing off. Awesome.
I loved that the sauce had more eggs in it than the omelette. Also it’s so hard to make an omelette that well
get two or three cartons of eggs, by the end you'll be crankin out omelettes like rabbits crank out rabbits.
No, but you need a little bit practice in the kitchen (cuisine) .
"This is a dish you can easily make at home for your friends".
Guys come over in 21 months when I've mastered this.
Tried it and the first time it turned out pretty perfect. Nice presented with almost runny center. Without the sauce tho. I like it to put a little bit of olive oil on top of it, and a bit of parsley (or any other green veggie)
@@IDOLIKIofficial yup nothing 3 michelin level about it..
I guess i'm a bit impatient...
Anyway how's it going
I made seven in a row - until I was out of eggs. Managed to get one that was pretty presentable. Now my wife wants her omelette prepared this way every time. The cheese sauce is really the time consuming part that requires your full attention. Sure as heck didn't know what a bain Marie was, but Alexa helped me out.
Andai a mangiare al mirazur a 16 Nni come regalo da parte dei miei, aveva una sola Stella all epoca.....tutta la strada che hanno fatto è meritatissima....Chef Colagreco è un vulcano di conoscenza, passione, tecnica e fantasia e la sua brigata è eccezionale.
I am eating carnivore and have greatly improved my hea;lth and lost 70 pounds since June 2023. I am so excited that the first recipe is completely carnivore, and can't wait to try it.I am also going to try the souffle omelette without any flour. Thank you for these recipes and techniques.
Congratulations!
For sure will give I try! Grazie! Merci! ❤
Tried making the soufflé omelette and managed to perfect in the second go. I don’t have a salamander grill, so I turned on the flame broiler in my oven and achieved a very similar result. Love the recipe,and so happy I came across this channel, and kudos to the chef for creating and sharing his techniques and recipe with us.
These are classic french omelettes, but as Julia Child and Jacques Pépin explained, the techniques displayed here are not as easy as they look at first so kudos for having successfullly reproduced the soufflé.
Salamander is a broiler, its just not attached to an oven
Did you touch it with your bare hands thoroughly like the guy in the video?
I’m certain he was checking the omelets spring, and he probably had a french robot wash his hands several times throughout the cooking and filming
@@lexper7244 I'm pretty sure he washed his hands before cooking.
The quality of this youtube channel is simply out of this world. Love it so much.
I LOOOOOVE that its in the original language but i can understand it because of the subtitles.
gush much?
@@Marcel_Audubon all day every day.
Im a gushing machine.
Without mercy or remorse.
You better watch yourself, or you too will be gushed upon.
is called italian standard
this is how we do things
@@mrmikimessina your sarcasm is delicious!!
Are you rich elite brain dead to say that ..there is thousands of channels better than this one ..in fact Ill just say it , this channel is utterly useless
Thank you so much for sharing your techniques with those who appreciate haute cuisine
I love y7our kitchen and you taek so much care in making the food ... looks so good
Che vi amo l'avrò scritto mille volte ma non saranno mai abbastanza: siete davvero un tesoro inestimabile per noi appassionati di cucina! Grazie 💚
Donato Russo looks eerily similar to Joaquin Phoenix when he played the role of Commodus in the movie, 'Gladiator'. Anyone else? 😆
The things I have learned on this channel. Amazing. Thank you so much! Italian cuisine is just the best.
That’s awesome and Italians in France is cool too…
I’m Italian in America and enjoys this kinda thing.
Thank you, I’m gonna make both.
Absolutely Amazing.
What a simple yet luxurious dish! Thank you for sharing.
Excelente!!! la preparación del cheff!!! Delicadisima presentación....y cariños a Mauro Colagreco desde Argentina!!!
Wow! You have taken my omelette game to a whole new level. I spent a morning making omelettes trying to get this just right. I only managed to get one to roll up correctly by tipping the pan 45 degrees and tapping my wrist. The parmesan sauce was amazing. Thank you for this video.
WOW! Fantastico! Thanks for sharing
Simple, yet eloquent. I bet it's absolutely delicious. Bravo!
Ver el restaurante Mirazur y al cheff Colagrecco me llena de orgullo, un compatriota que ha sabido llevar la excelencia de su oficio y la elegancia de su arte... Saludos desde Buenos Aires, Argentina.
Sin saber quién era apenas vi el “Mauro” y lo escuché hablar dije “este es argento” jajajaja
Vamos argentina que somos campenones carajo
@@eldiosotto9524amici argentini, il cognome è Colagreco e il cognome è Italiano, dall'Abruzzo, regione originaria dei parenti dello chef.
Poi lo chef di cucina è Donato Russo, napoletano. Infine Mentone fu una città Savoia di lingua ligure svenduta alla Francia con Nizza.
THANK YOU for sharing this! While my efforts may be amateur the results will surely be better than before.
I've made millions of omelettes in my life, but how the heck I've missed Parmigiano Reggiano sauce I dont know. The sauce adds a bit more heaven to the omelette :-) Love it!
The Parmigiano-Reggiano sauce reminds me of why I no longer make hollandaise for an eggs benedict. And my case it is just putting eggs and butter on eggs and butter. I think I would have tried a Parmigiano-Reggiano cream sauce instead of one that included eggs why put eggs on more eggs LOL.
u eat 10 omelette a day or what
Ketchup
@@miriambertram2448 People put Hollandaise on eggs and Hollandaise is basically egg yolks and butter.
@@chickentava hahaha
I’ve been practicing making eggs like this and I have to say it does make a difference to have that pure yellow look with some curd on the inside. Very tasty with some green onion garnish and dash of salt.
Chive is better. Milder onion flavor.
@@nooneyouknowhere6148 no
that's a good start: french omelette; maybe try the american omlette (not tossed, but folded halfways, finished in the oven, easier, but somewhat slower than a french omelette); forger about the souffle omlette, it's a overhyped frittata. beaten whites should go in cookies, not in omlettes.
@@attilagabortalpai7309 Finished in the oven? Does it need the extra heat once it's folded? I mean, if the middle is the consistency of what is in this video, I think fold it and take it off the heat, it's done.
Japanese omelets are choice. Softer inside than French and delicious if you incorporate some dashi
I’ve had my omelet, my lunch and my dinner and this is still playing
Genius. ! Love to see him do a slice of toast with that. And a nice mitchelin star cuppa for afters. ⭐️⭐️⭐️
I never really watch food videos but there's something about an Italian accent handling food that fills you with confidence 😆
aren't they fench?
@@hachikouji1850 I dunno, maybe. French counts.
@@hachikouji1850 the video is set in france but the chef is italian (and speaking italian as well)
@@hachikouji1850 He speaks like an Italian from the South that has been living in France for a longtime. His Italian is clearly native Italian and with a Southern accent (haven’t checked but he sounds like he’s from Campania) but then he pronounces words like “fiamma” “padella” and “cottura” without doubling the consonants. Sometimes his diction is a bit Frenchy, sometimes it’s just choppy (he sounds like a kid who is learning to read).
Its called "bullshit" just wisk your eggs with milk or cream (really wisk em) and melt butter or oil at a low temp,
the secrect is lower temp on the pan........ PLus hair everywhere , but if it was an English chef it would be disgusting hair.
That is one beautiful kitchen, the equipment, the layout, the design.. everything.
Wondering which type of stove that is
@@piccolonijel wondering what pans were those
É a omelete mais bonita que eu já vi. Show de bola!
Semplicità portata alla perfezione, complimenti!
Attendevo questa pietanza, una delle più semplici, essenziali direi quasi, ma magnifica quando fatta ad arte come qui proposto.
Ingredienti freschissimi e di grande qualità nonché perfezione nella esecuzione.
Due semplicissime uova che non sfigurano affatto di fronte alle più grandi esecuzioni culinarie.
Complimenti ancora.
Stai calmo però
@Fa Mi Scusa ma non sono sicuro di aver capito il senso del tuo ragionamento.
Un limite mio sicuramente
This is such a wonderful channel! Thank you so much Italia Squisita for bringing us simple home cooks into the world of Michelin Stars and the amazing chefs who earn them due to their extraordinary talents!!! You give us all something to aspire to, at least you do so for me😊
Che grande orgoglio per noi argentini che sia Mauro
Viva Argentina, viva Italia
Watching Donato Russo expertly roll that omelette in the pan by rapping the handle with a fist--the clear display of confident years of knowledge and skill--a transcendent pleasure, thank you.
…he was doing that to loosen it from the pan? Did we watch the same video?
@@kolinajane4691 Look closer he folds the omelette as well.
Not bad. But I would have to say that Jacques Pepin actually does it much more elegantly in his omelette videos. We're talking about the omelette with fine herbs classic French style. The shape of his omelette is much more elegant.
Who else is amazed by that 45 degrees technique??It was mind blowingly genius👌
The Omelette looks amazing and beautiful
I agree with others... one of the absolute best channels on youtube, simple videos about the soul and essence of cooking with good ingredients.
Bellissimi video! Grazie grazie!!
Wow, lots of good ideas here! Like riffing on soufflé to make a cheese soufflé soup, using the technique in this video.
The man rolled up eggs with a pan. That's not cooking, that is art.
I was shook by that part!
My scrambled eggs tomorrow are going to be the best I’ve ever made, grazie chef 👊👊
Kudos to the chef for sharing his recipes and techniques. No surprise that some of his tools are high end. But I was amazed by his omelette folding technique. Anyone with a decent pan ought to be able to do it; I'll probably need lots of practice! And the Parmigiano sauce looks delicious.
@251rmartin this might be the most pedantic TH-cam comment I’ve ever read.
@@251rmartin How is that a piece of junk? Worked as chef before btw...
@@251rmartin it does not work like an average mixer. Everything is much more consistent and fine...
It is until you require a bypass in surgery. Raw eggs with cheese and ream sauce on ..... eggs that are only cooked on the outside and warm raw on the inside.
It's delicious. But I wouldn't eat more than one a month and then only if very active in sports.
@user-oe1mb9hu9i what are you talking about?
J’adore cette chaîne et j’adore les techniques italiennes ❤❤❤❤❤❤
Bro just casually showing absolute mastery with that pan flip technique, just rolling up an omelette IN THE PAN, I have never seen that done before
Ehhh its not that difficult tbh just takes a lil practice, look up omurice. Kichi kichi makes this guy look like an amateur lol
Congratulations on the excellent recipe and the chef's technique. although it seems simple to make an omelet, delicacy and all knowledge make the difference. A big hug from a Brazilian fan of this channel.
It looked a bit crap to me.
@@TheFearmoths I thought so aswell looks like a pretty dead omlette to me but can't argue with a 3 star resteraunt chef I guess
@@jacobcooper7270 That's what they want you to think, but nobody can tell us what we like. I'd take a bacon and mushroom omelette from a truck stop over this bland slop any day of the week.
@@TheFearmoths its not like the recipe is set into the stone, use these steps as a base and then add what you like
@@TheFearmoths That's a super creamy tasty omelette if done right - perhaps you haven't tasted something like that yet.
First time in my life I've seen such an omelet. 👏 amazing
The omelette souffle was quite impressing, not easy but I'll try...
Thanks Chef
Chef Ruso did a great job. What a beautiful kitchen.
The Omelette Soulfe looks amazing. I am definitely up for trying that. Thank you Chef.
It's been a year, have you tried it? Be honest. Also, how did it turn out? Thx-
I was about to say there is no way this could be a Michelin star 💫 meal without some heavy cream!
Great senior! Thanks! You are genius! Very tasty!
segreto dell'omelette di tre stelle? mezzo kilo di burro :D
omelette con burro? più simile al burro con omelette hahaha
Absolutely.. seriously is that 2 cups of butter? I’m OK with that.😊
I'm definitely making this for breakfast. I've been working on my French omelets and I picked up a few tips here that will make them even better. Definitely trying that sauce!
Though I don't think I'd care for that omelette much, the parmesan sauce looks very good and the kitchen is so satisfying to look at
Maravilloso Canal
Muito belo e saborosos com certeza 🙏👏👏👏com este Queijo 🧀 especial não tem pra ninguém obrigado boa tarde senhores!🇧🇷
I was fully onboard and going to make this until he did the Jacque Pepin tap and roll like a boss.
You can do it too!!! It is a teflon pan!
This technique is way above what I learned from the omelete-cooking videos of Mr. Jacques Pepìn!
Lots'a love, cheers, & Mabuhay, from tropical Philippines!
This was the 3 star equivalent of saying gtf outta my kitchen in the most wholesome, welcoming way.
That is a beautiful omelette with an even cook on the curd but 3 Michelin or not, Jacque Pepin's classic french omelette is still the most impressive, efficient preparation I have ever seen.
I agree
Cari i maccheroni riempiono la pancia, mia nonna faceva queste uova sbattute, e nonaveva tv non conosceva il francese ,ma cucina da dio con olio ,origano e formaggio dell'Etna
The OG omelet was made by Julia Child IMO.
@@rafaelallenblockyeah ofc. Thats why the Word is France and their are France recipes From around 1400, 100 Years before America wasnt even a Thing, while child was Born 1912...
Whats wrong with you Americans to think you invent everything?😂
@@rafaelallenblock The OG omelet was made by some dude in Europe 2000 years ago we'll never hear of. Even boiled eggs date back to prehistoric humans.
Way too late in the day for eggs right now, but this man's perfectly pointy eyebrows and the calculating calm make me wish for a better tomorrow. Most definitely trying this tomorrow! Thank you for this!
Bellissimo!
More like these,and you have some Easter goers. Beautiful eggs make beautiful omelets.
The shouffle omelette is exactly the kind of omelette I wanted to learn to make, thank you very much.
I'm so happy there are still Italians around, to make omelettes on TH-cam!
Chef- "i am using a thermomix. But you can do this at home using a bain marie"
Me- "ok, wtf is a bain marie? Did I even spell it right?"
Maravilloso
I’ve never seen omelets done anything like this. That man is an artist!
Check out Jacques Pepins classic french omelette
This is actually an idea taken from Japanese omurice technique
@@Handkaes_mit_Musik yes and Jacques makes it at full speed!
@@technicyan It's the french standard of omelette
@@technicyan no idea where you heard this nonsense but the Japanese absolutely did not invent this. Nearly every form of modern omelette came from Europe, and originally they probably came from the middle east.
thank you chef to share such an amazing dedication
Thanks for the video...♥️♥️♥️👌👌👌
That is the most beautiful kitchen I have ever seen! The APPLIANCES are leading edge .. congratulations Mirazur🐠💦
I learned a lot, thank you.
I think this video should be as required a viewing for this dish as the famous Pepin omelette vid. Chef Russo points 3 things out that have allowed me to take my omelette to the next level:
* work on a lower heat/it's OK to take pan off the heat: you're not as rushed for time, easier to form smaller curds, and you can cook more of the egg so there's less of a chance the inside is undercooked
* letting the base of omelette form: to make sure you're able to roll it, many omelettes have broken on me because of this because I was so afraid of putting any colour on them
* making sure you release the sides from the pan: when you start hitting the pan, this will make sure the lip starts creeping up the side and allows you to fold over
These aren't ground-breaking tips in and of themselves, but because this is a precise fussy dish with not a lot of room for error, even simple tips are helpful in getting it right. And sometimes you need someone to point them out. It speaks well of Chef Russo that he's identified these as pain points; it shows he dedicated a lot of time to perfect his craft
Heat control is a huge factor , I take the pan off the stove often when making the perfect scrambled eggs 😊
Wow... The way he flips the omelete is so graceful. What a master!
I was crying as to how imperfect that omelette was.
Maravilloso! Y delicioso!
Awesome!!! Beautiful
Love it, looks absolutely great, both versions. Anyone could easily make the first one without the tools to make the sauce.
Keep up the great videos IS!
Damn being a Spanish speaker is so dope. I watched this without the subtitles and even tho there were some things I couldn't understand, for the most part I could put together what he was saying
The same with portuguese
Yes, when people speak about food, in particular if you know what to expect to hear because there are images going with it, Italian, Spanish and Portuguese are quite mutual intelligible.
¡¡Qué rico!! Lo voy a probar... Saludos desde Perú 🌻
I would like to see these kinds of videos in both the teaching speed and the busy restaurant speed. You get the impression this guy makes 2 omelets an hour. It's gives you a new level of admiration to see these people in normal working stress.
I run a restaurant and I can totally understand what you are talking about. But then Michellin restaurants do not long menus of a la carte. It's a small fixed menu and customers indicate their preferred dish at the time of booking. So they are not really making dishes against orders. They make and serve at their speed, customers have no more a part to play than eat.
Mi sa che quelle galline vivono meglio di me
finché non diventano parte del menu.
Dubito
Mi sa Jar Jar Binks
😂😂😂🤣🤣🤣
@@gt-fh2sq tu lo sei ogni 27 del mese, doppiamente se compi il " CRIMINE" di guadagnare 500 euro di piu di quello che dovresti
Complimenti per la montatura degli albumi a mano
That's the cleanest kitchen I've ever seen
Es admirable cómo los franceses con chuminadas han conseguido conquistar a la mayoría del mundo de que son unos cocineros geniales, sobre todo con una receta tan chorra como esta.
Sensacional! 👏🏻👏🏻👏🏻
Was anyone else blown away by the amount of butter that went into the pan for the souffle?
Haha! Yes, I was too. It looked like a gallon of melted butter. 😂
not at all
Bravo!
Very good!
To make something so simple so complex, is the work of a genius or an artist.
I will try that out on my wife on Valentine's Day. She loves “French-style” omelette. Thanks for sharing your knowledge.
Or someone very pretentious
genius is to make something complex so easy, ... the other way is to let someone think it is complex but it is so simple, ...
genius ? low heat and keep that egg moving. Mindblowing
You know it’s a serious omelette when the video starts with a walk thru the country side.
Wow, seeing this makes me realize I’m cooking my omelettes on a way too strong heat. I’ll definitely get inspired by M. Russo’s way next time I cook one ! Thanks for this beautiful show !
as they say in France, a raw egg is the best egg
@@jumbo6498 Partially cooked eggs can make some people sick. The same as half melted cheese.
@@hxhdfjifzirstc894 for industrial products sure. But here they’re eggs from their own chickens and fresh from the morning so no problem. There are actually several recipes that use raw eggs, the most obvious one being chocolate mousse, never an issue when you use quality and fresh eggs. I’d add in France many types of cheeses are not pasteurized. There still has never been any issues with them because makers are very precautious with quality and being sanitary in the process. Usually only industrial cheese producers never go unpasteurized for obvious reasons. The only people who shouldn’t eat unpasteurized cheese is pregnant women and very young children. Otherwise, they’re fine.
@@r.c8756 Naw, Im legit allergic to raw egg. Its a mild reaction, but im proof that humans can have negative reaction to raw egg, no matter if fresh or store bought
@@Mr6Sinner ok, so allergy is what you meant by "it can make some people sick". Well, that argument doesn’t make much sense because people can get allergic to pretty much anything. You can pick the healthiest food there is, you’ll always find someone who’s allergic to it...
Raga una sola parola: PROFESSIONALITÀ.
Very nice and informative video, merci!
The most impressive part of this video was definitely when he perfectly folded the omelette by just hitting the handle in a certain way...
ya I've never seen that before
i have to admit, as much as I love fresh eggs, and love parmigiano reggiano. my hometown mom and pop greasy spoon's omelette with the bacon, sausage, peppers onion and cheese. is gotta be my favorite omelet ever. every once in a while that happens where the cheap stuff just seems more appealing
I was just thinking I'd way rather have a good Ole real omlett with some onions, peppers, bacon and cheese. 👌
Well, I think it's because let's face it, it's how most people cook food. I have NEVER had an omelet like the one shown here, I've only ever had ones like you have described, so to me... that's how it should be.
This is the best way to make a plain omelette when there's nothing else in it. It makes the eggs fluffy and buttery tasting. And if you're adding meat and veggies to an omelette, then you may as well make a mountain man breakfast instead. It cooks better than an omelette and you can add as much of anything you want.
Yesss, bacon cheese hash brown and peppers onion for me … now that’s an 🇺🇸 omelette for the win ! Greetings from ca
@@Lousasshol yea probably Americans, just take as much dishes you can put in microwave and start ading cheese untill its eatable ... to be fair everyone who grow up eating mcd's think it's good that can taste anything
C'est Magnifique!
I always cook my scrambled eggs well cooked outside and soggy inside the taste is super yummy.
if in doubt, throw in another litre of butter
😂😂😂😂😂😂
That omelette is a thing of beauty. No cream, no creme fraiche or chives, only egg and salt. Just how it should be!
Thank you for sharing! ❤️
100 %, I've never slept with a woman who accepts cream in her omelette!
@@Savignylol 😂😂
Most of all no raw bell peppers or spinach
@@Savignylol No kids yet?
@@deldridg Not yet, but the Dobbs decision might just take care of that, I regret to say...
Agradecida por traducirlos en español.muchas gracias