Honestly, you are just a straight-up genius in the kitchen. All of your videos are peppered with useful tricks, like cutting off a sliver of egg to stabilize them on a plate. So happy that you're getting well-deserved recognition from your 1.2 million subs!
Agreed. That tip alone is a slap your forehead moment. Been following Brian now for quite a while and he certainly takes the mystery and I hate to say it fear out of cooking.
My daughter said that the most wonderfully mind-blowing thing she learned at college was that you don't have to wait for a holiday: you can just make deviled eggs. At any time. Just because you want them. The moment she told me that, I knew that I could teach her no more. She had transcended to adulthood.
Made the salmon dip and stuffed mushrooms yesterday for a party and they were the stars of the show. Luckily I made extra and have some to nibble on today as well. Thanks Bri!!
Hey Brian, I've got a mom with Celiac disease who I'd love to bake for, and I understand that Lorn may also have Celiac disease, so I'm sure you bake gluten-free stuff for her all the time. Maybe you would consider making your top 3 or 5 gluten-free items for a video? I would love that so much if I could bake some fantastic gluten-free bread or pies, etc for my mom. Thank you!!!
he’s got a killer gf pizza recipe! I agree that it would be nice to see chef-style gf recipes instead of the blogger mommy recipes clogging the internet
Jumping in as I’m clearly not Brian, but I have two gf friends and for gatherings have found the channel Let Them Eat Gluten Free Cake has some amazing recipes. She has her own recipe for gf flour blend which is a little costly to start, but I made rolls twice that the other folks couldn’t believe were gluten free.
That's funny, As I was watching this video, I was mentally calculating how I could convert the recipes to gluten free. The only one that I didn't think I could do was the everything bagel crackers. But that's okay, there are plenty of excellent store bought gf crackers out there. Some even everything bagel flavored. A quick web search also turned up a number of gf cracker recipes but I would have to test them till I found one to my satisfaction.
I made the cheese puffs two times for two pot lucks I was invited to over the holidays - first one was like 1 hour after you released this video. They turned out amazing, every one loved them! Thanks!
I love the cheese puff recipe! The 1st time I made them, we used the leftovers as buns for ham and cheese sliders. I do add a dash of cayenne in with the flour. Because why not!?! For a breakfast/brunch buffet I added about 4oz of crumbled bacon and made them smaller. I found using a #70 cookie scoop worked wonderfully and no mess. Just dip the scoop in water as needed.
Hey Brian, these look amazing! One thing: would you mind mentioning more often when a stand mixer is technically optional? I live in a tiny apartment with no room for one and I'd love to be able to make more of your recipes, but I'm never sure when it'll be okay to just do stuff by hand versus only with a mixer. It was great when you said we could use a rolling pin instead of the pasta roller, for example.
Technically, ANYTHING can be made without a stand mixer, if you're willing to put in the time and effort. It may suffer a bit in final quality, and you may have to do a little research to figure it out, but hand mixing does the same basic thing a stand mixer does: combine and homogenize ingredients. But, MAN does the stand mixer help.
Block of soft cream cheese on a plate, pour on cocktail sauce and some crab or baby shrimp. Or even easier, spicy pepper jelly on the cream cheese. Serve with ritz and triscuit. Truly high cuisine 😁
I can’t get enough of your channel! Between how well you explain WHY we do something and the neat little tricks like the tiny slice on the bottom of the eggs i feel like my kitchen skills are going through the roof
I would LOVE to see more variations on deviled eggs! A friend of mine made a Hawaiian style deviled egg apparently on the fly, and she couldn't remember the recipe she made up....but let me tell you, I'm pretty sure I've dreamed of those since that Easter about 18 years ago! She also made Mediterranean style eggs, and they were astounding also, but I don't feel as desperate for those. LOL!
My favorite was to mix the yolks with crème frwiche and salt, then top with gravlax/smoked salmon and a little dill. Ridiculously easy and insanely delicious. Which reminds me, if I ever had leftover hollandsise, I would let it cool and then mix it with crème fraiche, and then it would stay good in the fridge for a long time and the flavor was awesome and it has a nice thick saucy texture. Also incredible with salmon!! And I bet that would be amazing mixed into deviled eggs too
I make a mushroom very similar but add some type of meat. Bacon, breakfast sausage or shrimp are favorites. I also top with half grape before cooking adds a nice surprise.
If you ever need to stream a liquid while using that food processor the smallest cover actually has a hole that slowly drizzles whatever liquid in! Hope this helps for the future!
Perfect! We are having an all app Christmas party the day after Christmas with my husband’s family. Making the salmon dip and mushrooms. Thank you and Merry Christmas!
The stuffed mushrooms have been a staple in my family for decades. They never fail to be destroyed in the first 30 minutes of any gathering they are at. Highly recommend them.
Bri - I had pork shank this week at Disney’s Storybook Dinning at Artist Point restaurant. It was SO GOOD it made the ridiculous cost worth it! Please do an episode on pork shanks!
I've been making some similar stuffed mushrooms for a couple years. Minor difference being wilted spinach in place of parsley for more of a creamed spinach vibe. Personal tip: in most cases you don't need to use a knife to get the mushroom stems out. Just grab it and pull, and it will pop out perfectly basically every time.
@@MaryanaMaskar I haven't personally. My gut feeling is that it would probably be okay if you wanted to make it ahead and then bake on the day, but it might also change the texture so hard to say. Maybe I would do the breadcrumbs right before putting them in the oven so they don't get soggy.
Brian! I'll give you an idea, with all due respect, here in South America, we make the cheese puff the same way but with cassava flour, or cassava starch, it's not available in the United States, but if one day you try it, you'll love it. It's the same recipe, just change the flour to cassava starch, it's called "chipa" greetings from Argentina
For getting sauce out of jars/bottles: move the bottle quickly towards the plate/bowl/whatever, then use your other hand to abruptly stop it. The fluid's momentum will keep it going out of the container.
The shrimp cocktail is next level, my granddaughters were like, "Pappy, make this every time we have a sleepover!" The wife loved it and it is granddaughter approved. The stuffed mushrooms were also a big hit.
That salmon dip looks really delicious. My favorite place for lunch after work makes something similar, but it's in pasta form and they go heavy on the capers.
I just made the eggs and the mushrooms. The Mushrooms are out of this world amazing and I'm going to make so many more as usual, the eggs... are definitely not my cup of tea, I'm not sure what it is, but I usually use dill in mine and chop up pickles and pickle brine instead of lemon and it tastes completely different then this.
I just used chili sauce for my (Seafood dip) that I make to dip my grilled cheese, just last week. I was so happy about it, and my goodness I am making those eggs! Love your vids Brian!
9:06 "A proper flex on your buddies who brought precut cheese and summer sausage..." This is where I fell off the chair laughing. Brian you're the best!
Everything looks delicious but, your shrimp cocktail is sensational. Only you would figure out how to "MacGyver" an egg! I'll be thinking of you and Lorn over the holiday. I hope it brings you peace, knowing how much joy you give us each and every week. Merry Christmas Buddy
Excellent video and great recipes! I've used the cheese ball (les gougeres) recipe with your pate a choux and I'm making it again today for a function. Also, I've used the poached shrimp recipe on two separate occasions with wonderful results.
Made the shrimp and feedback from someone who had no idea if I gave them Costco cocktail shrimp (our usual) or what… “what is this? It’s banging! It’s SO good!”
Hey Bri, I would love to see a video on Chicago thin crust pizza, apparently what Chicagoans eat on a night out, especially as you’re a Chicago native. I’ve been loving your videos ever since I found them so keep it up!
Hey Brother always a winner with deviled eggs but I eat carnivore most of the time so I am a hard-boiled egg cooking full an absolute best technique to learn with 6-6-6 in the instapot that and the lightly tapping the fat end on the counter to it makes a slight pop sound but does not crack the shell like I said hundreds and hundreds and hundreds of eggs hard boiled in the last 2 years keep up the great work Happy New Years
wowza my family has had a special dish for deviled eggs. actually several including tupperware. so congrats you have officially taught me a "food hack" with cutting off a bit off the bottom. seriously dude, you are the best.
I'm really hoping for another bread recipe, maybe a dinner roll Bri style, again soon too. The BLT one is a staple! No parties for me this year. Riding solo. Happy holidays everybody!
Pate a choux is one of the first things we learn in pattiserrie class Essentially, this pastry tastes only of what you put on it. Usually you see them as cream puffs But yeah can totally work with a salty preparation.
For my filled eggs I prefer tinned tuna in vegetable sauce and remoulade, preferebly without pickles, as a part of the filling, I do not like kapers or anchovies. Keep up cooking, it's always good to see different kinds of ways a dish can be made.
Anyone that enjoys cooking at home has upped their game from watching you! I know mine has. Plus the "chemistry" of the kitchen science is really helpful/informative. Thanks for letting us look over your shoulder. So being a baker have you ever made Terela bread? Would it be a worthy cameo in some video?
Thank You... these are awesome ideas ! I will be making the deviled eggs, as some form of them are traditional for my family. These sound wonderful ! Thanks !!!!
I learn so much from your videos, Brian, techniques that I can apply throughout my cooking - and Trust, I am SO making those gougeres!! Happy Holiday and Happy New Year to you, Lorn, and family! ♥
If you roll the hard boiled egg while delicately cutting it in half, you can have the yolk come out whole! Just don't cut all the way through. It may not be necessary, but it looks cool.
Hey, Bri - you GOTTA try out a Danish dough whisk if you haven't already. It's great for hand-mixed doughs and batters, plus it looks like it'd be the tool for your cheese puff adventures - one whisk to rule them all!
My family does a smörgåsbord on Christmas Eve every year, and last year I made Brian's Swedish meatballs recipe and it was a _huge_ hit. Definitely doing that one again this year. Be interesting to see his take on silsallad, pressylta and Janssen's temptation.
Use ketchup (not chili sauce) for the cocktail sauce, use Crystal brand "extra hot" sauce and a few dashes of Worch Sauce in there too..... I even add a shake or 3 of Zatarain's creole seasoning when I'm feeling spicy. HOOOOO WEEEE CHERE!!!
HOW have I never thought of that deviled egg trick to keep them from rolling around?? So much better than buying a deviled egg tray that you only use 3 times a year!
B-Boi, crushing it as always! Question, could you make the cheese puffs, ball them, then freeze them and bake from frozen so you could make them ahead?
Great Video! Lan Lam from America's Test Kitchen realeased a great video on Pate a Choux this week also! I'd love to see some more of your varitions on the dough, or something similar (different dishes made from one base).
Add some chives to the eggs in the bag and then sprinkle with paprika for flavor and color. I have no other recommendations. Keep it up! Merry Christmas!
Hallo Brian, in Germany we know these Caesar Salad Deviled Eggs as RUSSIAN EGGS, with many variatons, the most common is with Red or Black Caviar on top and Mayonese of course
Honestly, you are just a straight-up genius in the kitchen. All of your videos are peppered with useful tricks, like cutting off a sliver of egg to stabilize them on a plate. So happy that you're getting well-deserved recognition from your 1.2 million subs!
Wow, thank you for watching
Exactly. Great ingenuity troubleshooting 🎉
💯 agreed
Couldn’t agree more. Every little side comment is genius honestly
Agreed. That tip alone is a slap your forehead moment. Been following Brian now for quite a while and he certainly takes the mystery and I hate to say it fear out of cooking.
My daughter said that the most wonderfully mind-blowing thing she learned at college was that you don't have to wait for a holiday: you can just make deviled eggs. At any time. Just because you want them. The moment she told me that, I knew that I could teach her no more. She had transcended to adulthood.
why does this make me tear up. How sweet and how lucky you are :)
Me: A three egg omelet is too much to eat. Also me: an infinite number of Deviled Eggs is NOT enough.
Yes! Why does egg math work like that?! 😂
Yeah the main issue I have with making 12 deviled eggs is that by the end of the day I'll have eaten 10 more eggs than I planned to that morning.
LOL but why is it like this?!😂😂😂
Too true lol. If I had a platter of deviled eggs in front of me, I have to struggle not to eat the whole dang thing.
Made the salmon dip and stuffed mushrooms yesterday for a party and they were the stars of the show. Luckily I made extra and have some to nibble on today as well. Thanks Bri!!
Hey Brian, I've got a mom with Celiac disease who I'd love to bake for, and I understand that Lorn may also have Celiac disease, so I'm sure you bake gluten-free stuff for her all the time. Maybe you would consider making your top 3 or 5 gluten-free items for a video? I would love that so much if I could bake some fantastic gluten-free bread or pies, etc for my mom. Thank you!!!
he’s got a killer gf pizza recipe! I agree that it would be nice to see chef-style gf recipes instead of the blogger mommy recipes clogging the internet
Jumping in as I’m clearly not Brian, but I have two gf friends and for gatherings have found the channel Let Them Eat Gluten Free Cake has some amazing recipes. She has her own recipe for gf flour blend which is a little costly to start, but I made rolls twice that the other folks couldn’t believe were gluten free.
That’s a fantastic idea for a video!
That's funny, As I was watching this video, I was mentally calculating how I could convert the recipes to gluten free. The only one that I didn't think I could do was the everything bagel crackers. But that's okay, there are plenty of excellent store bought gf crackers out there. Some even everything bagel flavored. A quick web search also turned up a number of gf cracker recipes but I would have to test them till I found one to my satisfaction.
@@NikaRunsAndBakes huh?
I made the cheese puffs two times for two pot lucks I was invited to over the holidays - first one was like 1 hour after you released this video. They turned out amazing, every one loved them! Thanks!
Thanks Bri! Biggest problem is that I doubt any of these would survive the kitchen tasting. Gonna have to make double batches I guess.
Yeah, kinda like me getting assigned to pull crab.
Shrimp cocktail is one of my favs but I always add a bit or wocestershire sauce to the cocktail sauce mix.
I add it to so many things.
Yes I do as well.
I love the cheese puff recipe! The 1st time I made them, we used the leftovers as buns for ham and cheese sliders.
I do add a dash of cayenne in with the flour. Because why not!?!
For a breakfast/brunch buffet I added about 4oz of crumbled bacon and made them smaller. I found using a #70 cookie scoop worked wonderfully and no mess. Just dip the scoop in water as needed.
Thank you for your lovely compliment. I hope my recipe was able to help you .
Hey Brian, these look amazing! One thing: would you mind mentioning more often when a stand mixer is technically optional? I live in a tiny apartment with no room for one and I'd love to be able to make more of your recipes, but I'm never sure when it'll be okay to just do stuff by hand versus only with a mixer. It was great when you said we could use a rolling pin instead of the pasta roller, for example.
Technically, ANYTHING can be made without a stand mixer, if you're willing to put in the time and effort. It may suffer a bit in final quality, and you may have to do a little research to figure it out, but hand mixing does the same basic thing a stand mixer does: combine and homogenize ingredients.
But, MAN does the stand mixer help.
Brilliant videos, tips, and delicious recipes. I have loved every single thing I’ve made watching you. Thank you!
I love hearing that. Thank you!
I'll be trying these for Christmas Eve! Thanks Brian!
Thanks Ken! Hope you enjoy.
I like how you concluded the recipes with "let's dunk on someone who went to THE STORE!"
Block of soft cream cheese on a plate, pour on cocktail sauce and some crab or baby shrimp. Or even easier, spicy pepper jelly on the cream cheese. Serve with ritz and triscuit. Truly high cuisine 😁
This is my mothers go to every year of my life 😅
I can’t get enough of your channel! Between how well you explain WHY we do something and the neat little tricks like the tiny slice on the bottom of the eggs i feel like my kitchen skills are going through the roof
I would LOVE to see more variations on deviled eggs! A friend of mine made a Hawaiian style deviled egg apparently on the fly, and she couldn't remember the recipe she made up....but let me tell you, I'm pretty sure I've dreamed of those since that Easter about 18 years ago!
She also made Mediterranean style eggs, and they were astounding also, but I don't feel as desperate for those. LOL!
My favorite was to mix the yolks with crème frwiche and salt, then top with gravlax/smoked salmon and a little dill. Ridiculously easy and insanely delicious.
Which reminds me, if I ever had leftover hollandsise, I would let it cool and then mix it with crème fraiche, and then it would stay good in the fridge for a long time and the flavor was awesome and it has a nice thick saucy texture. Also incredible with salmon!! And I bet that would be amazing mixed into deviled eggs too
Debating between doing work or watching this. I think Bri gonna win. Perfect video, I’ve been craving this
I make a mushroom very similar but add some type of meat. Bacon, breakfast sausage or shrimp are favorites. I also top with half grape before cooking adds a nice surprise.
If you ever need to stream a liquid while using that food processor the smallest cover actually has a hole that slowly drizzles whatever liquid in! Hope this helps for the future!
Perfect! We are having an all app Christmas party the day after Christmas with my husband’s family. Making the salmon dip and mushrooms. Thank you and Merry Christmas!
The stuffed mushrooms have been a staple in my family for decades. They never fail to be destroyed in the first 30 minutes of any gathering they are at. Highly recommend them.
a big HELL YEAH for the deviled egg representation!
Bri - I had pork shank this week at Disney’s Storybook Dinning at Artist Point restaurant. It was SO GOOD it made the ridiculous cost worth it! Please do an episode on pork shanks!
I've been making some similar stuffed mushrooms for a couple years. Minor difference being wilted spinach in place of parsley for more of a creamed spinach vibe. Personal tip: in most cases you don't need to use a knife to get the mushroom stems out. Just grab it and pull, and it will pop out perfectly basically every time.
Hi, have you ever tried freezing those?
@@MaryanaMaskar I haven't personally. My gut feeling is that it would probably be okay if you wanted to make it ahead and then bake on the day, but it might also change the texture so hard to say. Maybe I would do the breadcrumbs right before putting them in the oven so they don't get soggy.
@@veraxis9961 thanks, that's very helpful!
Brian! I'll give you an idea, with all due respect, here in South America, we make the cheese puff the same way but with cassava flour, or cassava starch, it's not available in the United States, but if one day you try it, you'll love it. It's the same recipe, just change the flour to cassava starch, it's called "chipa" greetings from Argentina
You’re a genius brah! No corny jokes, nice voice, very easy to understand. Two thumbs up. More videos please
For getting sauce out of jars/bottles: move the bottle quickly towards the plate/bowl/whatever, then use your other hand to abruptly stop it. The fluid's momentum will keep it going out of the container.
Hey Bri! Thanks for sharing! Happy holidays to you and Lorn, your family, friends and loved ones! ❤❤❤
The shrimp cocktail is next level, my granddaughters were like, "Pappy, make this every time we have a sleepover!" The wife loved it and it is granddaughter approved. The stuffed mushrooms were also a big hit.
That salmon dip looks really delicious. My favorite place for lunch after work makes something similar, but it's in pasta form and they go heavy on the capers.
I just made the eggs and the mushrooms. The Mushrooms are out of this world amazing and I'm going to make so many more as usual, the eggs... are definitely not my cup of tea, I'm not sure what it is, but I usually use dill in mine and chop up pickles and pickle brine instead of lemon and it tastes completely different then this.
I just used chili sauce for my (Seafood dip) that I make to dip my grilled cheese, just last week. I was so happy about it, and my goodness I am making those eggs! Love your vids Brian!
9:06 "A proper flex on your buddies who brought precut cheese and summer sausage..." This is where I fell off the chair laughing. Brian you're the best!
Very timely for my upcoming family gathering!
I hope you bust one of these out!
Everything looks delicious but, your shrimp cocktail is sensational. Only you would figure out how to "MacGyver" an egg! I'll be thinking of you and Lorn over the holiday. I hope it brings you peace, knowing how much joy you give us each and every week. Merry Christmas Buddy
Add fresh ground Timut pepper to your cocktail sauce, it has strong citrus notes. Makes the cocktail sauce next level!
Excellent video and great recipes! I've used the cheese ball (les gougeres) recipe with your pate a choux and I'm making it again today for a function. Also, I've used the poached shrimp recipe on two separate occasions with wonderful results.
Made the deviled eggs on a whim tonight. Very tasty. They're a bit mustard forward. I dig it!
I saw Horseradish Forward at Lollapalooza in '96 and it was a hell of a show.
So sad what happened to their guitarist but that ‘96 set was legendary. Wasn’t there but heard the bootlegs
These were fantastic thank you so much. I brought the stuffed mushrooms and the deviled eggs to a Christmas party today.
Made the cheese puffs yesterday and the stuffed mushrooms today. My family loved both! Great video thanks for what you do!
Those deviled eggs look amazing.
Hey, Bri. If you put a straw into the inverted chili jar, it will allow some air into the bottom jar and it will release the sauce.
Made the shrimp and feedback from someone who had no idea if I gave them Costco cocktail shrimp (our usual) or what… “what is this? It’s banging! It’s SO good!”
Hey Bri, I would love to see a video on Chicago thin crust pizza, apparently what Chicagoans eat on a night out, especially as you’re a Chicago native. I’ve been loving your videos ever since I found them so keep it up!
He’s got one deep in the archives… as well as a St. Louis style thin crust.
@@TroyBrinson I see, thanks
You saved me, in 6 hours I have a Party and I have no appetiser: thank you so much. I am definitely cooking those! Love your videos by the way.💞🍤
Hey Brother always a winner with deviled eggs but I eat carnivore most of the time so I am a hard-boiled egg cooking full an absolute best technique to learn with 6-6-6 in the instapot that and the lightly tapping the fat end on the counter to it makes a slight pop sound but does not crack the shell like I said hundreds and hundreds and hundreds of eggs hard boiled in the last 2 years keep up the great work Happy New Years
Oh wow! I'm going to be dreaming about those mushrooms for weeks! 😋
Merry Christmas! 🎄
probably my favorite coffee shop in the city
wowza my family has had a special dish for deviled eggs. actually several including tupperware. so congrats you have officially taught me a "food hack" with cutting off a bit off the bottom. seriously dude, you are the best.
I'm really hoping for another bread recipe, maybe a dinner roll Bri style, again soon too. The BLT one is a staple!
No parties for me this year. Riding solo. Happy holidays everybody!
Pate a choux is one of the first things we learn in pattiserrie class
Essentially, this pastry tastes only of what you put on it.
Usually you see them as cream puffs
But yeah can totally work with a salty preparation.
Thank you.🥰
piping the deviled eggs with a baggie is REAL MEN OF GENIUS level stuff.
For my filled eggs I prefer tinned tuna in vegetable sauce and remoulade, preferebly without pickles, as a part of the filling, I do not like kapers or anchovies. Keep up cooking, it's always good to see different kinds of ways a dish can be made.
stuffed mushrooms are such an awesome idea, thanks!
These look great! I will definitely be adding these to my 'must try' list!
Anyone that enjoys cooking at home has upped their game from watching you! I know mine has. Plus the "chemistry" of the kitchen science is really helpful/informative. Thanks for letting us look over your shoulder.
So being a baker have you ever made Terela bread? Would it be a worthy cameo in some video?
Thank You... these are awesome ideas ! I will be making the deviled eggs, as some form of them are traditional for my family. These sound wonderful ! Thanks !!!!
I learn so much from your videos, Brian, techniques that I can apply throughout my cooking - and Trust, I am SO making those gougeres!! Happy Holiday and Happy New Year to you, Lorn, and family! ♥
I love how you cook. You make it look so easy. No BS. I will try to make everything except the salmonella sticks.
I'm making these cheese puffs with GF flour. Those look great.
If you roll the hard boiled egg while delicately cutting it in half, you can have the yolk come out whole! Just don't cut all the way through.
It may not be necessary, but it looks cool.
Hey, Bri - you GOTTA try out a Danish dough whisk if you haven't already. It's great for hand-mixed doughs and batters, plus it looks like it'd be the tool for your cheese puff adventures - one whisk to rule them all!
3:02 "3000g of water" instead of just saying 3 Liters is pretty funny
it would be fun to see you try the swedish julbord (christmas food)
My family does a smörgåsbord on Christmas Eve every year, and last year I made Brian's Swedish meatballs recipe and it was a _huge_ hit. Definitely doing that one again this year. Be interesting to see his take on silsallad, pressylta and Janssen's temptation.
Merry Christmas Brian!
Use ketchup (not chili sauce) for the cocktail sauce, use Crystal brand "extra hot" sauce and a few dashes of Worch Sauce in there too..... I even add a shake or 3 of Zatarain's creole seasoning when I'm feeling spicy. HOOOOO WEEEE CHERE!!!
Love this Brian! Just what I needed for meal planning in the New Year! You rock!
HOW have I never thought of that deviled egg trick to keep them from rolling around?? So much better than buying a deviled egg tray that you only use 3 times a year!
So true, I can not believe I never thought of it either. Lol.
This is exactly what I needed! Perfect timing
B-Boi, crushing it as always!
Question, could you make the cheese puffs, ball them, then freeze them and bake from frozen so you could make them ahead?
I’m obsessed with deviled eggs and all appetizers to be honest. So this is right up my alley 😋
Def making the eggs and mushrooms this weekend!
Great Video! Lan Lam from America's Test Kitchen realeased a great video on Pate a Choux this week also! I'd love to see some more of your varitions on the dough, or something similar (different dishes made from one base).
Always LOVE your video's , I watch em and I try em ! ..... Always a thumb's up ! Happy Christmas to you and the wife ... Robin from Holland
Tried the stuffed mushrooms as an appetizer for christmas day, no wonder they were the first to go
Merry Christmas and Happy Holidays to you and yours. Thx for doing this, filming it and sharing it with us. 👍👍👍👍👍
Those mushrooms are enormous for appetizers.
I had to rewind the video bc I thought I skipped over the “✌🏼hey wassup!” 😢 Never thought I’d miss that…lol
Yummy looking apps!! Will def try these!
Top each egg with a small piece of anchovy or a caper or both.
Where is the love button?❤. These look AMAZING. Especially the mushrooms. Nom nom nom
The first one is pretty similar to what we call here in Brazil a Pão de Queijo.
Add some chives to the eggs in the bag and then sprinkle with paprika for flavor and color. I have no other recommendations. Keep it up! Merry Christmas!
Love blueprint coffee!
Another great, entertaining, and educational vid bro! Happiest of holidays to you and your beautiful production manager/Better half🙏🏻❤️
Another Bri video, another W. I definitely will try a few of these the next time that I have people over.
fyi, that pate choux is the base for eclairs and cream puffs in case you dont want to add cheese.
Brian: *makes video on last minute appetizers*
Also Brian: So now we’re gonna make the crackers
😂
Amazing video and perfectly timed for the holidays! Hope you and Lorna have an awesome Christmas season😊
Just realized I got the same food processor as Bri for Christmas. Feeling pretty chuffed 😎
Def will make the shrimp cocktail. Could you make this ahead of time?
Hallo Brian, in Germany we know these Caesar Salad Deviled Eggs as RUSSIAN EGGS, with many variatons, the most common is with Red or Black Caviar on top and Mayonese of course
This is amost the brazilian bread cheese; just switch flour for tapioca startch and you're good to go. Usually we use oil instead of butter.
Score some Coleman’s of Norwich mustard powder from the spice isle. It is the punch of deviled eggs.
"better than that crudite platter that your aunt brought" HEY, I resemble that remark!
big shoutouts to the Watson Road Blueprint, one of my favorite coffee spots out there
Legend spot
dunking on the basics was the goal of this video xD take that aunt marie
Thanks Brian! Quick question. Are these supposed to ruin your friendship with the host or is that just a bonus?
Instead of capers in the salmon dip can I use anchovy?