Cómo me gustaría algún día poder probar alguno de sus exquisitos platillos 😋🙏🏻, yo lo sigo desde que estaba embarazada de mi hijo y, mi hijo ya tiene 33 años 😊 Im getting old 🤪, bendiciones 😇🙋🏻♀️
I once made Queso Fresco for an historic park on bread baking day. Had some olive tapenade on the side. Many of our visitors preferred it to fresh churned butter and jam.
Oaxaca is where my favorite coffee comes from. It's called Sierra Mixteca and is grown by a small co-op in the mountains. It is very difficult to find as it is a small co-op and it sells out immediately. If you can find it though, it is heaven 😊 Walnut oil works well as one of the ingredients used in doing a French Polish on wood. It's beautiful ❤️
Interesting episode. I've been really getting into eating several different styles of cheeses lately. I might even try my hand at making some. Thanks Rick!
We’re going to Oaxaca in February and after watching your videos we can hardly wait. Thanks for sharing your experiences!
Cómo me gustaría algún día poder probar alguno de sus exquisitos platillos 😋🙏🏻, yo lo sigo desde que estaba embarazada de mi hijo y, mi hijo ya tiene 33 años 😊 Im getting old 🤪, bendiciones 😇🙋🏻♀️
I've been playing with making my own cheese for about a year now, LOVE the open-ended can for molding the cheese idea! Thanks Rick!
Wonderful tutorial, Rick. Making the cheese your way is, I think, approachable. And I surely do admire your outdoor kitchen and raised bed garden.
Wonderful video! ♥️ Thank you so much for sharing! ♥️
Great episode chef!
Fun video! That leftover way is great for making bread BTW.
I once made Queso Fresco for an historic park on bread baking day. Had some olive tapenade on the side. Many of our visitors preferred it to fresh churned butter and jam.
After watching your video, I discovered it was requeson, which I made with lime juice. It was delightfully spreadable on fresh bread from the horno.
Love his cooking
Kalona is the best i can get locally but is soo expensive. Love your gardener cuz we garden about the same and that is rare to see on video.
Oaxaca is where my favorite coffee comes from. It's called Sierra Mixteca and is grown by a small co-op in the mountains. It is very difficult to find as it is a small co-op and it sells out immediately. If you can find it though, it is heaven 😊
Walnut oil works well as one of the ingredients used in doing a French Polish on wood. It's beautiful ❤️
Look so good
No whey guey!
I loved this!
Interesting episode. I've been really getting into eating several different styles of cheeses lately. I might even try my hand at making some. Thanks Rick!
That looks so delicious!!
@20:15, what was the point of creating the ridges if the seeds are not going in them solely and on top of that, you rake out the ridges?
What inspired the Mexican series? I'm burnt out..... what are you going to do next
This is the way...
I can't find any milk that will work. Where do you get your milk??
Check local farmers markets. Here in central ohio we have several that do the low temp, non homogenized.
un taquito de queso fresco y salsita, amonos
I only can tolerate quesos frescos. Hard cheeses make me ill lol
El queso fresco se muele
That LOOKS 👁️🫦👁️ HELLa GOOD - YUM 🤤😋 Where YOU AT? Come Through 😹😸😺😻😽 I WANT SOME 🍅🧀🌶️ TOO ♥️🐈⬛
Garcia Karen White Joseph Walker Timothy
te falta un poquito
He’s okay, he can’t cook like the old skool
What do you mean? He is 70!