@@WilfredZeijpveldthat’s the fckin point you pretentious mf, a poached salmon is normally lazy, this one especially. go make a name of yourself before comin out with sht like this
As a bicycle mechanic, alot of people prefer straight to the point there as well. I think it translates to alot of service industry. Most people don't want bullshit they want quality without the bs
Yes. I don't need to see a 45 minute video where you tell me your lineage dating back to the 1700s, followed by incessantly tapping your fake nails on every spoon, plate and food tub you pick up before placing everything in slow-motion for the camera lol.
Hello folks. Just the way I want it. All the fundamentals I have all I want to see is the recipe, being produced. Who needs a 10min. Video on how to make, hard boiled eggs. There not some type of movie star. Best thing is if you never made this dish just a view imho you have all ready did made it in your past life. Now use this experience on your first try. Those long chatting offer so little confidence. Now is that smoke or steam coming out from the pot with water and lid on?
I appreciate you naming all of the ingredients, there are so many channels that tease you with a certain recipe without naming the ingredients. Thank you
Being able to reduce the sauce without over cooking the fish is a masterwork. He has all the portions just right accounting for the water released by the spinach and fish too. I believe he's been cranking those out for 20 years.
A hundred percent. Working in a kitchen for years, you really get dialed in to stuff you never would’ve thought about before, down to the ambient temp and humidity while prepping certain ingredients
THIS IS NOT GOOD FOOD!! Goofy is NOT a classy chef He is a what if a hill billy junkfood loving lazy american actually acted like he is a classy profesional michelleni chef for a 3 star well known always busy michellene resturant when n reality wrongg ! Goofy is NOT an elite Respected Chef its a lazy middleclass blue collar who switched to being a chef and hates it and works it like any other worthless if it works it works shortcut job (For example you can be a truck driver or a construction worker u dont have to be strictly professional. You just hv to get the job done, unlike for example Doctors, nurses Classy highly regulated work place ) You have wore a crock slippers to kitchen, you dont take care of ur clothes looks like it was bought at walmart, gloves at the cheapest, probablly wore it for the video to make it look High quality. No hair net , unbuttoned. The pans are ok even the Ellites use those, doesnt judge you. ) And lets get to the EXSQUISITE SECRET 5 STAR WORLD REKNOWNED ELITE CLASS FAV DISH In reality american newyork redneck trailor trash hm salmon? Italian Upper class Fantasy resturant rich meal? eugh so raw salmon. Sauce will be cream, green stuff to make it look nice . Literally Soak the SALMON ON the cream CALL IT A DAY. QUICK, IT WORKS For the poor soul who expected a fancy meal and paid more than average. And other who believed it was fancy DENIAL and hv 0 food knowledge
@@itsjustme7487 when I looked it up the cooking wine is just stuffed with vinegar and salt so it doesn’t go bad they said you are better off using stock and this recipe already calls for stock so I’m just going to add extra
@@NW_Blessedthats not what he means by cooking wine. That is garbage they sell to home cooks because they wont use it all and it’ll go bad otherwise. Restaurants don’t use that.
@@itsjustme7487If you just use stock you’ll miss a part of the flavour profile. Use a nice dry white wine, like Sauvignon Blanc or a dry Pinot Grigio (don’t get a sweet one). If you wouldn’t drink it don’t cook with it.
Idk about anyone else or any professional, but that’s what I call a chef. That’s efficient yet very well done and that’s what I personally like from a restaurant. I don’t care for all the extra stuff. I want food. And I prefer to have it sooner rather than later
@@BG-do8cx they're just simple 10" commercial aluminum pans, cheap but they conduct heat very well. They don't look pretty after heavy use the way an allclad will but they have their uses.
@@ciara473 possibly, but it will certainly require some adaptations. Depending on the part of the chicken you use, it could take too long to cook or it could get very dry (wich is always a risk when cooking chicken breast). I would say looking at a similar recipe made specifically for chicken would be ideal
BBEAUTIFUL IN SIMPLICITY AND ACCURACY!! I was a restaurant chef for years. Fantastic way to translate restaurant cooking to something anyone can make and enjoy. Green onion + Leek + Baby Spinach + Salmon + Cream + Stock + Boil Reduce. It looks absolutely delicious. Great parent + kid meal for young cooks too! I want to come eat that dish!!
It's made to be simple so that you can get the ticket and have it plate the window in less than 10 minutes, while also not forcing you to watch it or move it. Having dishes that you can throw in a pan and on a burner before moving onto your next item and still ending with a pretty and flavorful dish is really important to chefs when building their menu.
@@idc5309 I guess it was. When I noticed the sauce wasn't reducing quick enough (I think the pan I used was too wide), I removed the salmon, reduced the sauce, then added it back for a couple mins. Not exactly how it was done but Im no pro 😂
Leeks are very underutilized. The best soup I made was a potato leek stew ...I got the recipe idea from Skyrim, of all places. I added bacon and gouda cheese, though. So so so good
Leeks and green onions are very similar, so I think maybe it’s just that and costs. Leeks are usually 3 dollars while green onions are less than 1 dollar where i live.
@@r6content686Comparing smoked salmon to poached salmon is kinda dumb. This chef could smoke salmon and it’d be better than your smoked salmon, so what are you really arguing? Btw R6 dead game, kinda embarrassing to rep it past 2019.
The simplicity of your methods is straight art! Just quality, wholesome ingredients and your expertise and EVERY dish is beautiful and must taste like Heaven. Thank you for sharing your knowledge and empowering us all to eat well and enjoy life! I wish you and yours blessings!
As someone who works in fine dining and started in American (well, Canadian) Italian, I have a huge amount of respect for these guys. Takes a special skill set to do as many covers a night as places like this will do with consistency, and have sparsely seen as much love for the craft as I have in places like this. Salute.
@mysteriumxarxes3990 it's in the continent North America, but it's still Canada. A completely different country from the United States. These are not the same thing.
Cant express how great it is to find someone sharing recipes without all the obnoxious yelling, throwing things at the camera and the weird hook finger to mouth thing they do while they're chewing and slurping for the camera.
@@tumatauenga6433 I'm a retired chef. I still get all kinds of food related videos in my feed. Every culture has some whacky guy going way over the top to make food content but if you want to see some wild food content that isn't straight up porn? Asians. India, Vietnam, South Korea and Japan go hard.
Never liked poached anything since I was a kid and forced to eat crappy poached eggs. I made this the other night and it is my absolute favorite way now for cooking salmon. OFF THE CHARTS GREAT!
Thank you, dear kind sir. So many kids living away from home, it’s nice to know that people like you share your recipes. I have subscribed and forwarded your vid to my family and friends. Thanks again, from Australia ❤️😘
@@marc6919 Cuz now they have to cook, and often times kids grow without learning how to cook before leaving for college or work. Reason why you have so many adults that get their nutrition from doordash. People sharing simple recipes is a life saver for alot of us.
Poaching is between 140f-180f Simmering is between 180f-205f Boiling happens at 212f This why not everyone knows how to cook, and most people think these are all the same cooking technique.
Wheeeeew got my mouth watering! I just wish I had all these ingredients at the ready just already in my kitchen... always the problem when watching cooking clips.
Just made this for me and my pregnant wife (added some sliced garlic) took 25 minutes start to finish veg prep included and we're both so happy 😂😂. Subscribed
I made this tonight. It was simple but very flavorful. I love your videos. I’m not near Quebec but if I’m ever near there, I will certainly come in. Thanks for sharing your knowledge!
Just recently started making this dish From watching this video . And what I found out is. It goes exceptionally well on a bed of rice pilaf. Just decided to try it out one day and it worked so good. Now I do it every time. This dish is soo good every time I eat it
That is the laziest poached salmon ive ever seen and i absolutely love it
Honestly looks so fire too
I don't even particularly enjoy fish and I would SMASH this lol
how much effort must a poached salmon be? Learn how to cook, then come again
@@WilfredZeijpveldthat’s the fckin point you pretentious mf, a poached salmon is normally lazy, this one especially. go make a name of yourself before comin out with sht like this
@@CodeRed-ls4ye I'd recommend eating it out first
This guy is a real cook in a real kitchen. You can tell because the fucking burner is still on in the background after he's done.
you can tell by the crocs too
You can tell by the way it is
@@hafitakk I didn't even notice the nonslip crocks.
And still using ten year old aluminium frypan for that extra taste of altzimers..
I can tell by how worn down those pans are, they're not brand new for the video. Also the way he talks, straight forward, no fluff.
Most cooking clips are 90% style 10% cooking. This guy is straight to the point and that is my preferred style.
As a bicycle mechanic, alot of people prefer straight to the point there as well. I think it translates to alot of service industry. Most people don't want bullshit they want quality without the bs
Yes. I don't need to see a 45 minute video where you tell me your lineage dating back to the 1700s, followed by incessantly tapping your fake nails on every spoon, plate and food tub you pick up before placing everything in slow-motion for the camera lol.
Agreed. Less fluff & more actual content!
Hello folks. Just the way I want it. All the fundamentals I have all I want to see is the recipe, being produced.
Who needs a 10min. Video on how to make, hard boiled eggs. There not some type of movie star.
Best thing is if you never made this dish just a view imho you have all ready did made it in your past life.
Now use this experience on your first try. Those long chatting offer so little confidence.
Now is that smoke or steam coming out from the pot with water and lid on?
That salmon was overcooked.
As a chef it is refreshing to see simple, straight to the point cooking videos on here.
I appreciate you naming all of the ingredients, there are so many channels that tease you with a certain recipe without naming the ingredients. Thank you
surprisingly, no oil
What about the stock lmao
If you love hotdogs, this is a great dish
Just use ya eyes lol
Just use ya eyes lol
Being able to reduce the sauce without over cooking the fish is a masterwork. He has all the portions just right accounting for the water released by the spinach and fish too. I believe he's been cranking those out for 20 years.
But he put stock, cream and wine there was lots of liquid and he cover for reduce !
A hundred percent. Working in a kitchen for years, you really get dialed in to stuff you never would’ve thought about before, down to the ambient temp and humidity while prepping certain ingredients
@@HieronymousLex With any skill, the more you learn, the more you can focus on the smaller details to perfect the craft
@@elsaa1386 not to reduce but to posh, as reducing needs cover off and higher temp.
Just remove fish then reduce sauce
No secrets when it comes to good food. Spread the love.
i always share my recipes love of cooking
THIS IS NOT GOOD FOOD!! Goofy is NOT a classy chef He is a what if a hill billy junkfood loving lazy american actually acted like he is a classy profesional michelleni chef for a 3 star well known always busy michellene resturant when n reality wrongg ! Goofy is NOT an elite Respected Chef its a lazy middleclass blue collar who switched to being a chef and hates it and works it like any other worthless if it works it works shortcut job (For example you can be a truck driver or a construction worker u dont have to be strictly professional. You just hv to get the job done, unlike for example Doctors, nurses Classy highly regulated work place ) You have wore a crock slippers to kitchen, you dont take care of ur clothes looks like it was bought at walmart, gloves at the cheapest, probablly wore it for the video to make it look High quality. No hair net , unbuttoned. The pans are ok even the Ellites use those, doesnt judge you. ) And lets get to the EXSQUISITE SECRET 5 STAR WORLD REKNOWNED ELITE CLASS FAV DISH In reality american newyork redneck trailor trash hm salmon? Italian Upper class Fantasy resturant rich meal? eugh so raw salmon. Sauce will be cream, green stuff to make it look nice . Literally Soak the SALMON ON the cream CALL IT A DAY. QUICK, IT WORKS For the poor soul who expected a fancy meal and paid more than average. And other who believed it was fancy DENIAL and hv 0 food knowledge
@@itsthebeardandthebrainoffi4594apart from the stock.
The power emanating off this man!
This guy is great to watch. Not so over the top. Keep it up! Looks delicious mate.
Legend!
@@SteveatVivaldi Can you do the same thing with Cod, Sablefish or Hake? Would you need to adjust cooking time? Man, I love your videos!
it's overcooked.
I’m tryna tell ya, he make it look so easy im like ain’t no way. And I cook 😂
@@riskinhos yeah seems like boiled salmon, not poached lol
tried this tonight - and it was absolutely delicious! thank you very much for sharing, chef! 👨🍳
What wine did you use??
Do i just go to a liquor store and have them suggest a "cooking wine"?
@@itsjustme7487 when I looked it up the cooking wine is just stuffed with vinegar and salt so it doesn’t go bad they said you are better off using stock and this recipe already calls for stock so I’m just going to add extra
@@NW_Blessed Thank you!
@@NW_Blessedthats not what he means by cooking wine. That is garbage they sell to home cooks because they wont use it all and it’ll go bad otherwise. Restaurants don’t use that.
@@itsjustme7487If you just use stock you’ll miss a part of the flavour profile. Use a nice dry white wine, like Sauvignon Blanc or a dry Pinot Grigio (don’t get a sweet one). If you wouldn’t drink it don’t cook with it.
Idk about anyone else or any professional, but that’s what I call a chef. That’s efficient yet very well done and that’s what I personally like from a restaurant. I don’t care for all the extra stuff. I want food. And I prefer to have it sooner rather than later
what kind of pan is that
Agreed
@@BG-do8cx they're just simple 10" commercial aluminum pans, cheap but they conduct heat very well. They don't look pretty after heavy use the way an allclad will but they have their uses.
Aight bigbro chill
As a professional, that is gross...... especially the adding of unreduced wine....
I made this the past 2 nights with different fish, salmon and cod. Superb. Thanks for the great recipe! 😊
Would it work with chicken or pork?
@@ciara473 possibly, but it will certainly require some adaptations. Depending on the part of the chicken you use, it could take too long to cook or it could get very dry (wich is always a risk when cooking chicken breast). I would say looking at a similar recipe made specifically for chicken would be ideal
Love the genuine humble vibes.
I'd be humble too if I didn't know how to cook! 😂
Some people are very easily impressed!! 🤣
Agreed...all steak, no sizzle
lazy = humble lOL
BBEAUTIFUL IN SIMPLICITY AND ACCURACY!! I was a restaurant chef for years. Fantastic way to translate restaurant cooking to something anyone can make and enjoy. Green onion + Leek + Baby Spinach + Salmon + Cream + Stock + Boil Reduce. It looks absolutely delicious. Great parent + kid meal for young cooks too! I want to come eat that dish!!
It's made to be simple so that you can get the ticket and have it plate the window in less than 10 minutes, while also not forcing you to watch it or move it. Having dishes that you can throw in a pan and on a burner before moving onto your next item and still ending with a pretty and flavorful dish is really important to chefs when building their menu.
You forgot cooking wine.
Rustic even
@@KevinVenturePhilippines Nope he adds it
Wow, thank you!
You don't have secrets but just a beautiful soul... Thank you 🎉
I made this today following exactly what you did and DAYUMMMmmm. So easy, fast and delicious! Thanks for sharing your secrets chef!
How did you go I about reducing the sauce? Was that the most difficult part?
@@idc5309 I guess it was. When I noticed the sauce wasn't reducing quick enough (I think the pan I used was too wide), I removed the salmon, reduced the sauce, then added it back for a couple mins. Not exactly how it was done but Im no pro 😂
Pretty straight forward assessment...unlike these other people make you watch them for 30mins only to have 5mins worth of action ...
And 50 ingredients 😂
@@jakkbatt4711 bruv it's like they tell you their whole life story while cooking I'm like bitch my damn food 😂
and they tell our how "Delicious" the dish is like 100 times with facial exaggeration
The other 25 minutes is usually filled with unnecessary fluff, a lot of cornball and even vulgar humor, and plenty of self promotion.
These are the simplest and most direct cooking examples I've ever aeen
And little to no dishes to clean!
Cause it’s on a kitchen line! Gotta be fast and concise:)
Yes! He is a fantastic chef + teacher!! AND... when he says "I hope you enjoy" you can see he means it genuinely. I'm goin!!
@@JohnFuente-iu7ct oh you can see that passion written all over his face :)
Leeks are very underutilized. The best soup I made was a potato leek stew ...I got the recipe idea from Skyrim, of all places. I added bacon and gouda cheese, though. So so so good
Thanks for reminding me about leeks. Cheese and leek soup is a match made in heaven :) Off to buy some leeks later.
Skyrim really got people cooking at home hahaha
Leeks and green onions are very similar, so I think maybe it’s just that and costs. Leeks are usually 3 dollars while green onions are less than 1 dollar where i live.
Potato leek soup is SO FKING GOOD
Leeks rock!
"JESUS ! I" am Hungry an That dish looks amazing.. 🔥🔥🔥🔥😱👍👏👏
Meanwhile recipe books will have you using 3 pans the oven and your kitchen will be a mess. I love this tutorial
I read recipes before attempting in part just to see the "damage" done in the kitchen. NY Times is notorious for requiring your entire cook set!
That’s the worst looking salmon ever I’m not a chef and can smoke it and it will be 10x better
@@r6content686Comparing smoked salmon to poached salmon is kinda dumb.
This chef could smoke salmon and it’d be better than your smoked salmon, so what are you really arguing?
Btw R6 dead game, kinda embarrassing to rep it past 2019.
@@r6content686 "That baseball pitch was the worst I've ever seen. I can throw a football much better."
That's what you sound like. Stupid, lah?
Women love to make messes
The simplicity of your methods is straight art! Just quality, wholesome ingredients and your expertise and EVERY dish is beautiful and must taste like Heaven. Thank you for sharing your knowledge and empowering us all to eat well and enjoy life! I wish you and yours blessings!
This is the sort of cooking videos I can get behind. Straight to the point! Love it.
If only I ate fish, not only did it look amazing, but it looks like you refined the process for speed and ease. Pure skill
Keepin the Daddy Jacks cookin with da blues spirit alive
Totally thought the same vibe
Couldn't put my finger in why I liked his vids so much, this is it!
Yes!!!!!
Thanks for sharing Chef.
RIP Daddy Jacks! Cooking with the Blues Baby!
As someone who works in fine dining and started in American (well, Canadian) Italian, I have a huge amount of respect for these guys. Takes a special skill set to do as many covers a night as places like this will do with consistency, and have sparsely seen as much love for the craft as I have in places like this. Salute.
Canada is in america
@mysteriumxarxes3990 it's in the continent North America, but it's still Canada. A completely different country from the United States. These are not the same thing.
this can be done by a robot, I have 0 respect
@@revertingtonothing985nope
@@nile7999 If you look at it like that everything can be done by a robot, so do you have respect for nothing? You seem like a sad person
Americans: “Add cream to any stock, call it sauce”
French: “Touché yank, touché”
French: Eat snails and call it food
@@christopherschulz2936 it is food
'
I guess you're french then?@@MinhTran-tv6gh
@@benvankessel1904 you eat anything it becomes food
@@benvankessel1904 literally viet
I made this for dinner! Absolutely delicious!!
This is what authentic simplicity looks like in a real high class restaurant kitchen!!❤ #20+yearsin
Cant express how great it is to find someone sharing recipes without all the obnoxious yelling, throwing things at the camera and the weird hook finger to mouth thing they do while they're chewing and slurping for the camera.
Dafaq kinda cooking videos do you watch?
Yeah, dafaq hooked finger?..who? what? The teatowel-throwing guy is novelly arrogant.
@@tumatauenga6433
I'm a retired chef. I still get all kinds of food related videos in my feed. Every culture has some whacky guy going way over the top to make food content but if you want to see some wild food content that isn't straight up porn?
Asians. India, Vietnam, South Korea and Japan go hard.
Seriously!... wtf kind of vids
Yall acting like you haven't seen exactly what I'm talking about cmon now lol
I would actually watch a cooking show if he was on it. Straight to the point. No bs.
Looks absolutely glorious!
I love him because theres no BS
He gets to the point, give you the secrets and it’s done
Great recipe. Made it tonight and it was fantastic. Love the transparency of your recipes.
can we replace cream with light cream?
I don't see why not @@shielbertandsordwardareamenace
@@xJayhawkFANx thanks!
That looks scrumptious. God bless you for sharing. I appreciate it for one I really do. This is grateful Kathy from California
Everything made in your kitchen looks fantastic 😊
Never liked poached anything since I was a kid and forced to eat crappy poached eggs. I made this the other night and it is my absolute favorite way now for cooking salmon. OFF THE CHARTS GREAT!
Thank you, dear kind sir. So many kids living away from home, it’s nice to know that people like you share your recipes. I have subscribed and forwarded your vid to my family and friends. Thanks again, from Australia ❤️😘
What is so many kids living away from home got to do with the recipe
@@marc6919 Cuz now they have to cook, and often times kids grow without learning how to cook before leaving for college or work. Reason why you have so many adults that get their nutrition from doordash. People sharing simple recipes is a life saver for alot of us.
@@marc6919 you sound like you haven't been outside home for some time now.
@@dad7702shut up dork lmao
First video I’ve seen of this guy. Subbed.
Your recipes makes my mouth water...
Your recipes and energy are a breath of fresh air in the cooking world.
So peaceful.
Love your vibe dude. Straight-up information and nothing thrown in my face. Lol.
was super happy when i discovered your channel the other day. was even more happy when i learned the restaurant is less than 30minuted from my home
Please report back
It's crazy how simple you make this sound vs how delicious it looks- AMAZING! 😮
We had a recipe similar to that at the restaurant I worked in. Incredibly flavorful and not too heavy.
We used Chicken stock.
I’m not a chef, but was wondering how fennel stock would taste like as it’s something I want to learn to cook with
@@christosvolikakis1523 Same recipe just add some crushed fennel seed, if you like a hint of black liquorice flavor
Clean and simple ingredients. Healthy food.
Not for all ...if someone has mild allergy to both ...the combination can trigger it more 😂
"Some green onions... some leeks" THIS ALREADY SOUNDS LIKE A MEAL FOR HATSUNE MIKU!
Sensational! I'm trying that for dinner for the family tomorrow! Thank you!
Your videos make me happy :) thanks for making them and sharing your craft.
Love the content. Food looks delicious
These videos are addicting
I wish more chefs could be like this, no BS
Yep. Salmon Angelica, on my menu since 1975, served with asparagus spears over angel hair pasta.
Hi stranger. I like the asparagus flavour combo - delish! all the way from New Zealand.
@@HowievYT I'd go for some dill but I'm not gonna second-guess this guy. He obviously knows what he's doing
every time he make this dish an Italian guy die.
Is it customary to season the fish then wash it off immediately with cream and stock?
That’s not how seasoning works, bud.
@@MitsurugiR oh. Why not season the dish instead of the fish if that’s not how seasoning works, bud?
Lol, yeah, might as well season the pan before he puts everything in because it's all gonna mix in with the sauce anyway 😂
In this case doesn't really matter if you season the fish or the sauce, it comes out the same.
American cooking at its finest.
I’m definitely going to try this. It looks delicious.
when ever they cook salmon and dont show the inside, you know its overcooked and white on the inside
That’s far too heavy a simmer to call it “poached”. That fish was braised in cream 😂
You obviously don't know what those words mean lol
Poaching is between 140f-180f
Simmering is between 180f-205f
Boiling happens at 212f
This why not everyone knows how to cook, and most people think these are all the same cooking technique.
@@GrimRuler he may not know what braised means but you must not know what poached means.
@@LosianOne hard simmered, protein not fully covered, but the pan is? I’d say that’s pretty close to a stovetop braise
@@GaryintheStreets look up the definition of braised then come back.
Poached Salmon? That's boiled salmon lol 😂
If you crack an egg it's poached...best I can tell that fish was skinned lol
Same thing brah , potato patata
Technically it's poached. He cheated but it's poached lol
@HatrSlim that's boiling.. lol go find poaching/poach/poached in the dictionary
No it isn't.
Just cooked this and it came out amazing. First time cooking fish. Ty for posting this.
An American working for an Italian style restaurant that explains it's style in French.... Aaah the beauty of globalism
Holy shit that looked so easy to make ngl prolly sic af too
Time to retire the dish
Looks gorgeous, and so simple.
Wheeeeew got my mouth watering! I just wish I had all these ingredients at the ready just already in my kitchen... always the problem when watching cooking clips.
I’m trying this recipe this weekend. Yum!!
Looks delicious!!
I love making good food!
Thank you, now my wife and I can try this recipe.
Be well, may your restaurant be very successful!
That's 100% my kind of food. Looks fantastic.
this looks amazing!! ☺♥
This guy cooks for us common ppl. Ily
That looks so delicious! I’m going to try this one out, thank you!
That looks amazing!
Tried this not too long ago, delicious. Thank you sir
This guy is awesome! I’m gonna make this dish soon!
absolutely love this guys style and energy, straight to it, serious but friendly
I'd absolutely enjoy that, Chef. Thanks for the behind the scenes
Just made this for me and my pregnant wife (added some sliced garlic) took 25 minutes start to finish veg prep included and we're both so happy 😂😂. Subscribed
Made this dish recently thanks to your guidance and it turned out so good! Very simple and easy to make and it was delicious.
I made this tonight. It was simple but very flavorful. I love your videos. I’m not near Quebec but if I’m ever near there, I will certainly come in. Thanks for sharing your knowledge!
Looks fantastic, I will try it!
Absolutely love this channel fast simple perfection and amazing food and ingredients, plus the dude is perfect for shorts 👌🏻 smashing it
Thanks!! I’ll actually try this 😊
I was so happy when I found out you are in Canada! Gives me a reason to drive out of Alberta again!
Thank you so much thzt seems amazingly delicious ❤
Just recently started making this dish
From watching this video . And what I found out is. It goes exceptionally well on a bed of rice pilaf. Just decided to try it out one day and it worked so good. Now I do it every time. This dish is soo good every time I eat it
True chef is so organized
My new favorite channel.
Made this dish and it was freaking awesome and so simple. Kids loved it and cleaned their plates.
Thanks for the top tips Chef xx
Cooked it today. The round loved it.
I wish I knew about you when I lived in VT! Looks damn enticing!
Now I crawe poached salmon! Damn this dish looks delicious!!
Actually looks amazing
Beautiful and delicate. I can't eat most vegetables because of severe food aversions from autism but it looks pretty.
This right here is perfect for a cooking man. Uncomplicated and tastes good.
Just had this for dinner. Very tasty.
That looks really good
i laughed out loud at "whatever stock you have on hand" bro doesnt care if you use veal or chicken. I love this guy
Looks amazing!
Man, that looks so good.