You know when I woke up this morning, I thought to myself "I sure hope there is a new Food Wishes video today." Thank you for making the highlight of my otherwise rough day. I'm the Drew Breese of my fried cheese!
Chef John, I cook a lot. I watch cooking videos, a lot! You are hands down my favorite chef to watch and I have learned so much from you. Thank you, chef.
Chef John you saved me! My wife and I don't like anything "big" for valentines anymore, but we still like to celebrate it in tiny little ways if possible. I had totally blanked on it for today, but she loves saganaki (which we haven't had in years), so I will be making this tonight!
Yummm, this makes me so hungry! I have lived in the Chicago suburbs all my life and have had Saganaki many times at the famous Greek west side restaurants that serve it. I love it all but the best I’ve had is a local restaurant in DeKalb Illinois, Elwood Steak and Seafood, that uses a Greek imported cheese called kefalograviera that he imports from Greece. It’s the best!!
@@dougfenske2039 I remember Candlelight Dinner Playhouse from 50 or so years ago when my husband and I were first married. There were several dinner playhouses back then but I think they’re all gone now😢
I love that you always leave the mess-ups in your videos and then show how to fix them. That is so much more valuable to those trying to make the recipe than you showing a perfect version. Great job and I love your humor.
Thank you Chef John, I had this for the first time today at a Greek restaurant in Tarpon Springs Fla. I love it and was looking for a recipe, I will try yours , but I'm sure you nailed it.
Me and saganaki go way back. My family and I would dine on special occasions at a wonderful little Greek restaurant on the south end of Indianapolis (now closed) when I was a little kid. There was a belly dancer and all! I vividly remember us being served this wonderful flaming cheese and loving not just the spectacle but the rich and unique flavors! Looking back, I’m so glad my parents took us out to try Greek foods. I’ve loved saganaki ever since, and have had equally delightful dining experiences involving this dish at other restaurants compared to my first.
My husband is a total Irish meat and potatoes bore. But, he will eat cheese sticks in crappy restaurants like there's no tomorrow. I've added this recipe to this year's Valentine's Evening dinner menu. I'm on the way to the store in an hour. Food Wish me luck.
We ordered Saganaki everytime we went to a Coney Island restaurant in Detroit! I can't imagine not ever having it because it's awesome! The only difference being in Detroit they serve it with warm homemade Pita bread OMG It's SOOOOOO amazing!!!!!!
This dish took me back to my favorite Greek Restaurant in Chicago, The Parthenon. That was in the 70’s but I can still remember this wonderful dish. Thanks!
Ahhhhhh! I saw "flaming" and "cheese" and ran right over here! I wasn't disappointed! Now I'm having fantasies about it that involve me grabbing the skillet, the bread and a spoon and running away to hide in the barn and eat the WHOLE THING BY MYSELF!!(HAHAHAHAHAHA! (that was my maniacal evil laugh, btw...)
The old Greek recipes indeed used to flambe the hard cheece(if you can't find a Greek one,just search for a danish like Arla's for example)using brandy,cognac. The method is the same. Now we do it in simple way. That's why you'll read from many Greeks saying,this is not right. Παίδες ηρεμία,στα παλιά βιβλία του Τσελεμεντε και στις καλές παλιές εποχές έτσι έκαναν το σαγανάκι. Μην γράφετε ότι προσβαλλεστε κιόλας...chill
In Greek, saganaki is the name of the frying pan used to cook this delicacy, but due to common use for frying cheese the recipe has obtained the name of the pan, thus saganaki. For instance we also have "shrimps saganaki" which is cooked with shrimps (obviously), fresh tomatoes and cheese. The preferred cheese for the "traditional" saganaki should be a hard salty cheese, which in Greece is usually one named "kefalotyri" (κεφαλοτυρι). The piece of cheese should be dipped in water and then covered entirely in flour (and the sides) fried on high heat quickly on both sides. The trick is the final "product" to maintain it's initial shape, so melted cheese in the frying pan is considered...well a flop (sorry Chef!)! In Greece, traditionally we don't flambe it, but since we enjoy saganaki cheese with ouzo, why not flambe it in ouzo!!. No cayenne, no bread, no parsley. Just lemon and ouzo! Άει γεια μας!
Brwi1, you don't know what you're missing, it's delicious!! I think it originated as an Asian dish and pretty much still is. Just the right amount of sweet mixed with savory. Gee thanks, now I'm STARVING! Haha
Have you seen a Chef transfer the rice into the pineapple to finish cooking in the oven? My cook in Chengdu made it for us often like this and I have never been able to duplicate it.
Lee M Wow, no I haven't. But it sounds like an awesome idea! I'm sure a lot of the pineapple juice was infused into the rice when it was done cooking. That's a really neat idea for Chef John to try out. Hopefully he reads this! Haha
Still waiting on that anti-valentine's recipe. Preferably something that goes well with loneliness and existential dread that won't leave me.....feeling sad and pathetic.
Custos Nah. The day has only the power you give to it. If you say it's a day to feel miserable and single it is exactly that. Just think of it as just another day.
Love your blog. I've learned much Having said that, I do have something to offer regarding this recipe. Traditionally, the cheese is soaked In ouzo/Brandy for 30 minutes, or so, while refrigerated. (One of the rare times you go directly from fridge to cooking. It helps keep the cheese from becoming a molten mass.). Lastly, I prefer Kefalotyri cheese. It's made with sheep's milk. Okay, one more lastly. Fresh dill is fabulous with this. Keep up the good work.
i love saganaki. Reminds me of a local 24 hour Coney Island me and my friends used to eat at all the time. We would get the saganaki and the same guy would always come out to light it and he would shout “OOOOOO-PAAAAAA” at the top of his lungs, I’m talking taking a deep breath before hand and shouting it like he’s brutally scolding his kids... mind you this was at like 3am lol. Half the dining room would jump out of their chair in shock when he did it, while the other half was just bracing themselves for it as this was just standard operation at this particular location. It closed down a few years ago, good memories tho and great saganki.
I stopped at a Greek restaurant and got this dish every time I went to Chicago. I fixed this dish over and over again like 50 times before I finally got it right. Any hard cheese that melts slowly will work. It is best to use a thin metal spatula. This is my favorite dish along with fried cheese sticks dipped in beer cheese soup.
With great respect and admiration for you, my tip is this - you added way too much oil, and that's why the "crispy" part slid off. Sounds crazy, but, as the cheese browns, it also releases it's own oils, and the oil you added to the pan is too much for the browned slice, it gets lubricated as the cheese gets soft, slides underneath the browned part and the cheese, and wants to come off or break away. My dad would make this with very little oil, sometimes even grilling it, then transferring to a hot pan to light. At the end you can really see how much oil you had in there. Just saying tho. LOL xo
I just watched your Sagnaki video and you are probably one of the most hilarious entertainers I’ve watched in youtube when it comes to cooking. Well done my friend Hector , Burlington Ontario Canada
That is Nagasaki, not saganaki--this was invented by a Greek restaurant in Chicago and hence not an authentic Greek dish (just like General Whoever's Chicken).
Saganaki is a small pan with two handles commonly used in Greek cooking, which is where the dish takes its name from. That said, in Greece, we don't do the flambé part at all, the cheese is served in olive oil and with a lemon in quarters, so you can squeeze the juice fresh as you eat it.
stormbob - That's what I thought, too! I remember having Saganaki in a Greek restaurant, and they definitely used Ouzo. Gave it a wonderful licorice-y flavor.
It might not be that much of a show when cooking it but a good thing that includes melted feta to make would be bougiourdi. It's basically just tomatoes, feta, olive oil, red pepper flakes, salt and pepper (and if you like garlic or pickled red peppers) all thrown into an ovenproof (clay)dish and then broiled. Top it off with some Oregano and serve with crusty bread (and preferably a nice Greek spirit like Ouzo, Tsipouro or Metaxa) and you have a dish sure to please your guests. Edit: I guess you can flambé it but I don't know how that would change the flavor. Maybe just do it with everclear.
I waited for that moment when the leetle red bits hit the cheese... I just knew you couldn't resist! ;) Never had this type of cheese, but I am going to find some and see if I can make this. Fantastic!
Hey Chef, thanks for posting this. As a Greek let me tell you "kasseri" is too soft for frying, you need a harder cheese so 1) you don't need the flour and 2) flipping is easier with melting and crust more consistent. Well done and keep it up.
Check out the recipe: www.allrecipes.com/Recipe/263750/Flaming-Greek-Cheese-Saganaki/
What--no cayenne in this recipe? :-)
@@ajs11201 Totally looked like a hit of cayenne at 5:37...
Would it be Chef John without cayenne?!?!
"Flaming Greek Cheese" was my stripper name in the late '70's.
AuntieVeraCharles50
I remember.
Bow Down
And aroma? They go hand-in-hand, I guess.
Auntie.. I'm still laughing lol You missed your calling. You should be doing stand up.:o)
Καλό!
AuntieVeraCharles50 hahahahaha great one
You know when I woke up this morning, I thought to myself "I sure hope there is a new Food Wishes video today."
Thank you for making the highlight of my otherwise rough day.
I'm the Drew Breese of my fried cheese!
Nice. But FYI - It's Brees. Boiler up.
I hope today is a better day for you, Geoff!
I had this in Greece, and at the restaurant that I visited they used ouzo as a flaming agent. That aniseedy flavour went very well with the cheese!
Chef John, I cook a lot. I watch cooking videos, a lot! You are hands down my favorite chef to watch and I have learned so much from you. Thank you, chef.
Chef John you saved me! My wife and I don't like anything "big" for valentines anymore, but we still like to celebrate it in tiny little ways if possible. I had totally blanked on it for today, but she loves saganaki (which we haven't had in years), so I will be making this tonight!
My all time favorite!!!! I make it at home and since no one but me likes it in my house, I get it all to myself.
Yummm, this makes me so hungry! I have lived in the Chicago suburbs all my life and have had Saganaki many times at the famous Greek west side restaurants that serve it. I love it all but the best I’ve had is a local restaurant in DeKalb Illinois, Elwood Steak and Seafood, that uses a Greek imported cheese called kefalograviera that he imports from Greece. It’s the best!!
Used to order it at a dinner-theater place...now defunct. RIP Canlelight Dinner Playhouse
@@dougfenske2039 I remember Candlelight Dinner Playhouse from 50 or so years ago when my husband and I were first married. There were several dinner playhouses back then but I think they’re all gone now😢
I love that you always leave the mess-ups in your videos and then show how to fix them. That is so much more valuable to those trying to make the recipe than you showing a perfect version. Great job and I love your humor.
Thank you Chef John, I had this for the first time today at a Greek restaurant in Tarpon Springs Fla. I love it and was looking for a recipe, I will try yours , but I'm sure you nailed it.
This is the best food in the world. Thank you Chef.
As a pure-blooded Greek, may I say, Opa!! And thank you for posting this.
Peter Zachos Zachos is a great last name lol
P J As a Greek i'm guessing this is not a last name
You look part Turkish
your voice and this channel could bring about world peace.
Hey Chef John I made this but used all different ingredients and didn't follow your method and it didn't turn out very good what did I do wrong?
Everything
👏🏽👏🏽👏🏽
😂😂😂
Nothing. You got the result that YOU were supposed to get.
That's just you cooking pal
Me and saganaki go way back. My family and I would dine on special occasions at a wonderful little Greek restaurant on the south end of Indianapolis (now closed) when I was a little kid. There was a belly dancer and all! I vividly remember us being served this wonderful flaming cheese and loving not just the spectacle but the rich and unique flavors!
Looking back, I’m so glad my parents took us out to try Greek foods. I’ve loved saganaki ever since, and have had equally delightful dining experiences involving this dish at other restaurants compared to my first.
My husband is a total Irish meat and potatoes bore. But, he will eat cheese sticks in crappy restaurants like there's no tomorrow. I've added this recipe to this year's Valentine's Evening dinner menu. I'm on the way to the store in an hour. Food Wish me luck.
James Dooling
Good luck! If your husband can stand sucky cheeses, I'm sure that this will be a surprising treat for him.
So are you the wife using his youtube profile?
James Dooling , uh husband, SMH
food luck to you and happy v-day!
Slim Jim He could have a husband.
This guy can make cooking anything interesting.
a greek person loves you, now and for ever!
I grew up in Detroit Michigan and spent many many hours in Greek Town this is one of my faves
Yes, I said oopa.
I said Oompa.
Me too ❤️
As did I.
Ditto
I said Oprah, then Opera, and finally Oboe!
First had this at the Parthenon in Chicago back in the 70's. Awesome!!
We ordered Saganaki everytime we went to a Coney Island restaurant in Detroit! I can't imagine not ever having it because it's awesome! The only difference being in Detroit they serve it with warm homemade Pita bread OMG It's SOOOOOO amazing!!!!!!
I love your attitude and humour so much chef. I feel a kindred spirit vibe with you. Thanks so much for all you do!
Flaming Greek cheese is my favorite kind of Greek cheese
It's also my favourite kind of flame.
My favorite type of greek
This dish took me back to my favorite Greek Restaurant in Chicago, The Parthenon. That was in the 70’s but I can still remember this wonderful dish. Thanks!
Never before in my life have i clicked on a video faster
Yes, yes, yes!!! Most Excellent!
Ahhhhhh! I saw "flaming" and "cheese" and ran right over here! I wasn't disappointed!
Now I'm having fantasies about it that involve me grabbing the skillet, the bread and a spoon and running away to hide in the barn and eat the WHOLE THING BY MYSELF!!(HAHAHAHAHAHA!
(that was my maniacal evil laugh, btw...)
I always love when you do the fork thing over the crispy cheese
Chef John your soothing cadence in these videos always makes me feel better when I’m having a rough day. Thanks for always being there.
Is it because he doesn't know how to voiceover post-edit and voices over each snippet? I refuse to believe he talks like this in real life.
Gets on my nerves !
@@davidmeale9572 eat glass
Had flamed saganaki with honey honey walnuts.... yummmm
that cayenne at the end 👌🏻 Classic
The old Greek recipes indeed used to flambe the hard cheece(if you can't find a Greek one,just search for a danish like Arla's for example)using brandy,cognac. The method is the same. Now we do it in simple way. That's why you'll read from many Greeks saying,this is not right. Παίδες ηρεμία,στα παλιά βιβλία του Τσελεμεντε και στις καλές παλιές εποχές έτσι έκαναν το σαγανάκι. Μην γράφετε ότι προσβαλλεστε κιόλας...chill
Exactly hard Danish i think is the best for saganaki
I love Saganaki! One of life’s treasures!
That's a freakishly small pan
Goes with his freakishly small wooden spoon. I wouldn't doubt that Chef John stole them from a Keebler elf.
Well, the dish takes its name from saganaki, a small pan with two handles like those in regular pots/saucepans, where the cheese is usually fried in.
I've seen much smaller.
I had this at an amazing Greek restaurant with my wife’s family in Chicago. Man I wish we were going back soon. Yum.
In Greek, saganaki is the name of the frying pan used to cook this delicacy, but due to common use for frying cheese the recipe has obtained the name of the pan, thus saganaki. For instance we also have "shrimps saganaki" which is cooked with shrimps (obviously), fresh tomatoes and cheese. The preferred cheese for the "traditional" saganaki should be a hard salty cheese, which in Greece is usually one named "kefalotyri" (κεφαλοτυρι). The piece of cheese should be dipped in water and then covered entirely in flour (and the sides) fried on high heat quickly on both sides. The trick is the final "product" to maintain it's initial shape, so melted cheese in the frying pan is considered...well a flop (sorry Chef!)! In Greece, traditionally we don't flambe it, but since we enjoy saganaki cheese with ouzo, why not flambe it in ouzo!!. No cayenne, no bread, no parsley. Just lemon and ouzo! Άει γεια μας!
technically and hard cheese works. So yeah...
I love you chef John . from algeria ❤
Exactly what i need as a lactose intolerant person. Flaming diarrhea.
Nikki This made me laugh for the first time this day. I'm sorry!
And as always...
But... it would be worth it...
Perfect for a stay at home type of day ♡
If I ever hear someone shout "Opa!" from the ladies' room, I'll know it's you.
I totally said Opa! This looks absolutely delicious! Thank you!
Just in case you forgot, Chef. 😉 Can you PLEASE make pineapple fried rice? If so, thanks!
adam mac never heard of it but I’m intrigued!
Brwi1, you don't know what you're missing, it's delicious!! I think it originated as an Asian dish and pretty much still is. Just the right amount of sweet mixed with savory. Gee thanks, now I'm STARVING! Haha
Have you seen a Chef transfer the rice into the pineapple to finish cooking in the oven? My cook in Chengdu made it for us often like this and I have never been able to duplicate it.
Lee M Wow, no I haven't. But it sounds like an awesome idea! I'm sure a lot of the pineapple juice was infused into the rice when it was done cooking. That's a really neat idea for Chef John to try out. Hopefully he reads this! Haha
I'm calling the police
Once again sir, solid gold!
Looks absolutely divine..yummy yummy yummy
Just ate this today at Kokkari in San Francisco. Amazing!!!!!
Saganaki and Greek octopus 🐙 yum!
My grand nephew's favorite.
I had a crummy day, thanks for making it a bit better
There's a local Greek diner that serves this but I've never tried it! Thanks for showing me how delicious this is!
Still waiting on that anti-valentine's recipe. Preferably something that goes well with loneliness and existential dread that won't leave me.....feeling sad and pathetic.
Custos
I'm here . 2nd pathetic single girl.
This recipe except drop the pretense and up the brandy.
Custos Nah. The day has only the power you give to it. If you say it's a day to feel miserable and single it is exactly that. Just think of it as just another day.
Its just another day, I dont get why people think they need a special day to let their other know they love them.
Nati Whatever Saying that my day gonna be good is not a solution!
Love your blog. I've learned much Having said that, I do have something to offer regarding this recipe. Traditionally, the cheese is soaked In ouzo/Brandy for 30 minutes, or so, while refrigerated. (One of the rare times you go directly from fridge to cooking. It helps keep the cheese from becoming a molten mass.). Lastly, I prefer Kefalotyri cheese. It's made with sheep's milk. Okay, one more lastly. Fresh dill is fabulous with this. Keep up the good work.
Oh you and your cayenne.
i love saganaki. Reminds me of a local 24 hour Coney Island me and my friends used to eat at all the time. We would get the saganaki and the same guy would always come out to light it and he would shout “OOOOOO-PAAAAAA” at the top of his lungs, I’m talking taking a deep breath before hand and shouting it like he’s brutally scolding his kids... mind you this was at like 3am lol. Half the dining room would jump out of their chair in shock when he did it, while the other half was just bracing themselves for it as this was just standard operation at this particular location. It closed down a few years ago, good memories tho and great saganki.
All of the inflections in your voice is making me fly into a rage.
Made this for our Valentine's party!! So good!! Made it again next day!
Had my earphones while my mom slept and I screamed "OPA!!". I'm outside typing this😂
Golden Ma HAHAHAHAHAGAHAHAHAHAHAHAHHAHQAHAHHA
no you aren't
Ahmad Hejja this was written a week ago dude
i know, but you did not get kicked out of your house for yelling opa at night at any point in your life
Ahmad Hejja lmao you DO NOT have a black mother 😂 GTFO
I stopped at a Greek restaurant and got this dish every time I went to Chicago.
I fixed this dish over and over again like 50 times before I finally got it right. Any hard cheese that melts slowly will work.
It is best to use a thin metal spatula.
This is my favorite dish along with fried cheese sticks dipped in beer cheese soup.
To all the lonely people in the comments with no one that loves them or even cares about their existence.
Happy Valentines Day.
It also happens to be my birthday that day. I might make that just to cheer myself up.
One of the very best things in life 🤤OPA!
I'm a simple person. I see cheese, I rUN TO A NEW VIDEO AS FAST AS I CAN
truly one of the chef johnnest chef john videos
My plans for Vday...
Dinner for 2
Alcohol for 6
And a movie for 1
Hahaha. Been there!
Oh yeah! Just like we used to enjoy at George's Greek restaurant in Belmont shore!! This one's a keeper!!
This Cheese is on fire!
mike81399 cheese walking on fire!
I friggin love Saganaki. Thank you!
Time to make some Moussaka next!!
Oh yum! Been ages since I last had this in Chicago on Halstead. Will have to hunt down the cheese. Thanks and happy Valentine's Day to you and M! :)
With great respect and admiration for you, my tip is this - you added way too much oil, and that's why the "crispy" part slid off. Sounds crazy, but, as the cheese browns, it also releases it's own oils, and the oil you added to the pan is too much for the browned slice, it gets lubricated as the cheese gets soft, slides underneath the browned part and the cheese, and wants to come off or break away.
My dad would make this with very little oil, sometimes even grilling it, then transferring to a hot pan to light.
At the end you can really see how much oil you had in there. Just saying tho. LOL xo
huhuhuhuh.. you said lubricated.
This has to be my favorite video you have done
OPAA!!!!
I was scanning the comments to see who would shout this.
Loooove saganaki, tried making it many times never get it same as when I visit Greece 🇬🇷 ❤️
Phone buzzes with the update.
Immediately stop life and watch the video.
Never EVER go to a Greek restaurant without ordering this delicious flaming hot saganaki cheese as an appetizer.
do you have to cut the cheese before you fry it?
That isn't very romantic... ;)
(even with a sprinkle of cayenne)
Yes, you have to cut the cheese, but don't do it in front of your date. 😜
YESSSSSS!!! Always saw this dish at Greek restaurants. Now I can call myself a pro in Greek cooking...
Opa!
This video's "and as always... enjoy" was extra special
#forkdontlie
This is better than any Greek I've seen make it.
Chef John can I just use Flaming Hot Cheetos instead of going through all this fuss?
It sounds like you are speaking in a never ending run-on sentence. I LOVE IT!!!! Thanks for the wonderful vids.
The golden rule here: Home insurance.
Saganaki is my favourite food and I'm so excited to see how to make it at home. Thank you! Food wish come true.
Ask your doctor if a cheese transplant is right for you.
I just watched your Sagnaki video and you are probably one of the most hilarious entertainers I’ve watched in youtube when it comes to cooking. Well done my friend
Hector , Burlington Ontario Canada
I can imagine using provolone instead of saganaki. Maybe the Italians wouldn’t be so offended by flaming their cheese in some good grapa? Who knows?
Saganaki is the name of the dish. The cheese used is Kasseri.
This gets a like before I even start watching because it is theoretically impossible not to like a Chef John video featuring both cheese and fire.
I can almost smell it from my screen.
Yesssssssss... tomorrow is date night for one and I’m going to eat this all by myself!
I thought Saganaki was that Japanese city we blew up in WWII?
Seriously though, saganaki uses ouzo, not brandy. That's the entire point of the dish.
That is Nagasaki, not saganaki--this was invented by a Greek restaurant in Chicago and hence not an authentic Greek dish (just like General Whoever's Chicken).
Saganaki is a small pan with two handles commonly used in Greek cooking, which is where the dish takes its name from. That said, in Greece, we don't do the flambé part at all, the cheese is served in olive oil and with a lemon in quarters, so you can squeeze the juice fresh as you eat it.
stormbob - That's what I thought, too! I remember having Saganaki in a Greek restaurant, and they definitely used Ouzo. Gave it a wonderful licorice-y flavor.
@@muhchung - (General Tso)
Hahahahahaha😂
I love this stuff!!
Chef john could you use feta ?
bill staples in greece we indeed use feta sometimes but we usually use some hard yellow cheese which kasseri isn't by the way
Feta seems too salty and the texture is different. I can see why they mix cheese with feta.
We use feta for saganaki in Greece but we drizzle it with honey and sesame seeds in order to balance the sour with the sweet.
It might not be that much of a show when cooking it but a good thing that includes melted feta to make would be bougiourdi. It's basically just tomatoes, feta, olive oil, red pepper flakes, salt and pepper (and if you like garlic or pickled red peppers) all thrown into an ovenproof (clay)dish and then broiled. Top it off with some Oregano and serve with crusty bread (and preferably a nice Greek spirit like Ouzo, Tsipouro or Metaxa) and you have a dish sure to please your guests.
Edit: I guess you can flambé it but I don't know how that would change the flavor. Maybe just do it with everclear.
( ͡° ͜ʖ ͡°)
I'm not a big fan of feta, but that sounds good. I guess play with the ingredient amounts until you get what you like?
Love this and...now I’m hungry!
This guys a good cook but i can't deal with the way he talks lol
Nice cheese, it is common in Turkey too. Thanks for the recipe I’m gonna try this
I like cheese cake
I waited for that moment when the leetle red bits hit the cheese... I just knew you couldn't resist! ;) Never had this type of cheese, but I am going to find some and see if I can make this. Fantastic!
MAKE PIROSHKI!
MrSpektyr he's made perogis before
th-cam.com/video/91z7e22XGy8/w-d-xo.html
MrSpektyr
Piroshki are baked little meat pie things. Like with a soft dough.
Pierogi are like a ravioli or chinese dumpling - a pasta encased filling.
Back2basics Not the same thing.
THIS this is the video that finally made me hit the subscribe button & ringy~dingy the bell. Well done Sir... I hope to try this ASAP.
Almost as hot as my mixtape
Hey Chef, thanks for posting this. As a Greek let me tell you "kasseri" is too soft for frying, you need a harder cheese so 1) you don't need the flour and 2) flipping is easier with melting and crust more consistent.
Well done and keep it up.
What???!!! Oh boy!!!!