Christine - I wanted to tell you a story about how you impacted my life. I am 29 years old. As a teenager I was a hockey player in Toronto with very little free time, but I would watch your live show on the Food Network Canada whenever I had the chance. You might say I watched it religiously. Your energy and style of communication was always so engaging - you single-handedly instilled a deep passion for cooking in me that has been with me for 15 years. I couldn't believe it when I stumbled upon your TH-cam channel a few weeks ago, it brought a huge smile to my face to see you still doing your thing. I have rediscovered you and enjoyed a healthy dose of nostalgia in the process. You are an incredible person, thank you for doing what you do with such grace and approachability. Your long-time fan, Troy
Oh wow thank you so much Troy, for sharing this story and for being such a loyal fan . I'm really glad that I have helped you discover your passion for cooking and food and that you discovered me on TH-cam now, so that we can continue to spend time cooking in the kitchen.
Troy Borlinha , my experience is almost identical I’m in my 60s and start watching the same cooking shows , my wife loves it when I want to cook. Christine has been a real inspiration.
Christine, There will be no "parting ways" due to sweetness in the salad. You could not be more right. I'm a Canadian lad and I have been watching cooking shows since Graham Kerr was the Galloping Gourmet. From when I first saw you on Christine Cushing Live, nobody has been able to deliver the details/techniques of a recipe and maybe more importantly the enthusiasm that inspires me actually make the recipe better than you. You're the simply the best and I love that you are doing this Quarantine web series. Now adding new waxy red potatoes & gherkins to my weekly grocery list and will get the vinegar sauna going this weekend.
So glad I accidentally found you on You Tube. Loving your recipes, personality, enthusiasm and love for lemons and garlic as much as I do! Keep doing what you are doing!! Greetings all the way from Scotland x
We were meant to find each other through lemons and garlic! Thank you and stay tuned for more. I hope things are going o.k. in Scotland during these unsettling times.
Hello Christine. Neither recipes is close to what many of us Americans make. But how wonderful to add this recipe to our collection. Looking forward to making both types of potato salad. Thanks for the recipes!!
Well..I remember my grandmothers potato salad recipe a few weeks ago..remembering how all dinners served the same potato sledge..so I made it for our car club..served it as it was done back in the day..overwhelming praise..can you recall this potato salad. ?
Both of those potato salads does look great and I would love either one, but the one with the sour cream would be my favorite though. You did a great job with both dishes and have me hungry for some now.
Both look delicious. I am not a fan of mustard so I probably would not use it. I would try both if I were there. Thank you for sharing your knowledge of cooking.
THIS is my new favorite cooking channel. You had me with the lasagne and the carnitas!! Great energy and great looking food, can't wait to make them soon!
Yum! My mouth is watering! I will definitely try! Do you buy Anchovies in a jar? Never had Anchovies before! Thank you! The bacon sounds great! I will make both!
I do buy anchovies in a jar - but the easiest way to start is to buy them as a paste in a tube , like tomato paste. Its easier to find and work with , when you are starting out. Thank you
I’m so glad I stumbled across your channel, Christine! You are such a great teacher. You don’t just make a recipe, but you explain the WHY behind what you’re doing. I’ve already learned so much! (Like never use a cooking onion raw in a dish, lol. Who knew?😂)
thank you and glad you discovered my channel. That is exactly how I position my channel. I like to give you the " why" and not just list a set of instructions. See you in the kitchen and happy you won't be using cooking onions raw anymore. :)
Perfect side for the summer! Thank you for the two options! I wasn't sure with the sour cream version but you had me with tastes like a loaded baked potato! 👏
If you want tender carrots you start them in boiling water, the rest as you said, all "underground" you start with cold water. Good looking and sounding salads!!!
From one chef to another.... We do NOT give our loyalty easily.... You are the exception to that. You create food in a way that is not only interesting but fascinating.... If you lived in the high desert I suspect we would spend time exploring the recipes that make people say.... OMG! And then I already do this... Passion translated into food equals a delicious element into our lives. But you possess the ability to make each recipe become a blockbuster film. BTW, enjoying sashimi salad tonight....Tomorrow is Traditional Thursday. Rotisserie chicken and my DANGEROUS Mashed taters!!
I thank you so much for your kind words. People who have a passion for food , immediately find a connection. I hope you enjoy your DANGEROUS mashed taters! See you in the kitchen !
Hi Christine....oh man but does that look soooooooo good. (drool) My go to has been a Julia Child one which is yummy too....but these are different and I will make 'em for sure! Thank you!! Stay safe.
I always make my own dressing with all ingredients you used with an addition of dried oregano, thyme, chilli flakes for a kick, and most of the time lemon instead of apple cider vinegar.
I'm the rebel, in a family of "traditional".....I'd LOVE to make these for a BBQ.....but I think I'd be eating them myself....lol. STILL GONNA TRY THEM!! :)
MyFavouriteFoods ChristineCushing I made both of these yesterday for my friends and family. Instead of the sour cream I used the Greek yogurt. Although they really liked both, the one with the yogurt was the clear winner. I have to agree with them . That little bit of creamy put it over the top. Sweet thing about making both is I can add yogurt to the leftover potatoes without the yogurt. 😋❤️😋
Something that grows underground that you start out cooking with hot water: peanuts! (Although you can put them in cold water and then bring it up to a boil; it really doesn't matter, since they need to boil for hours or even all day.) My family always adds the peanuts to boiling, seasoned water.
for me the reds are exactly the way I like it. But I sure wouldn't be disappointed with the fingerlings. My wife's best friend, Tania (she's Greek), keeps me supplied with homemade red wine vinegar which would work great here.
Finally made your potato salad with out the the sour cream, added fresh out of the garden radishes, very good , perfume it warm , w/ Steak and a bottle of Ont. VQA CabFrank
Hi chef Love what you do on your channel, but one of the most important thing for a good result is also the equipment to use and most people don't know about that. Your channel is growing and maybe a video explaining to subscribers why a cooking set is "example" $ 150 and you can go as much as $ 2 to 3 thousand personally i use all clad D3, Good knifes make a differance as well.if you feel like adding this video's to your repertoire I think will help lots of people. Thank you for all you do Regards Nick.
Was that a gherkin or a cornichon, seeing as it's pickled? Add the sour cream and I'm thinking Slavic cuisine- Russian, Ukrainian, and Polish. I was thinking the dressing might not stick to the potato too well and that rolling them around in the bowl to roughen up the surface might be a good idea. Wasn't needed. Both look delicious.
Ah..both and dressed w/EVOO, sour cream, how bout real lemon juiced(?), Mayo, small dash of oregano some fresh basil on hot days. The possibilities are almost endless. Love the anchovies and sardines(in spring water) would be interesting. Thank you for the possibilities!
Potato salad, chicken salad, tuna salad, ham salad, salmon salad- Question: Why do commercial salad makers have to drown their ingredients in mayo? It's just ridiculous how much mayo they use
I know. Likely, this commercially made mayo is super cheap because it's loaded with cheap oils and in some cases sugar. It is cheap and adds richness which is addictive.
You put anchovies in for "umami". Now, I've never used anchovies but have a jar for a red gravy recipe. Trader Joe's has this "Umami Seasoning Blend".....mostly dried mushroom powder, I believe. Have you ever tried it and do you think it would work?
I have never tried it but yes, for anyone looking to make this plant based , I would suggest adding dried mushrooms. As long as they aren't loading it with a bunch of unidentifiable ingredients, you can try it out. Or use some dried porcini mushrooms, rehydrated in water and then sauteed in some olive oil and chopped up. I hope this helps
Hi Christine. I don't do any social media, so have to contact you here. Hopefully, you'll see this. Anyway....so I wanted to ask you if , sometime this fall, you could do a show on fall vegetables like squashes, sweet potatoes and parsnips. Also, for the cold weather, could you do a show on clam chowder? Thank you for considering!
@@ChristineCushing Wonderful, thank you! As soon as it starts to get hot and sticky here in the mid-atlantic, I'm already thinking about chilly fall nights and hardy dinners. 😊
@@ChristineCushing Haha! Actually, this may not be so much a Greek impulse as it is a product of confidence based on repetition, and (for me at least) often fueled by being hungry while cooking for the hundredth time something you really love to eat. Recipes are crucial when starting from zero, but then they quickly become a mere suggestion of what is possible, and that is only limited by the skill of the chef and ingredients at hand. Once you get the message, you can hang up the phone.
I saw you remove the germ from a clove of garlic I watched my Mom and my YiaYia cooking for hours and hours and never saw them do that I know that the germ in a peanut is hard to digest is that why you do it?
Hello Christine I had sort of a personal question well... if your allowed to answer I don't want you to get in trouble but I wanted to know your personal take on the Food Network to the programming? Their is a lot more "reality cooking shows" compared to before like, at the beginning it wasn't to bad when their was a few but now I find their is too much. I feel their is a loss of cooking shows with that intimacy when it feels like you and just the chef also lack of variety of episodes. I feel fifteen years ago their were more. I don't know how many time I watched Giada De Laurentis make the same pasta of Valerie Bertoneli make the same party foods. I am not by any means saying I hate reality cooking shows, I like Chopped, Iron Chef, Beat Bobby. Top Chef Canada just finished, I always look forward to that. I believe a chef from Quebec this year won. I just feel a lot of the intimacy and variety has been sort of left in the cold when it comes to shows where it feels like just you and the chef.
Pancetta is great but , like any bacon it really depends on how it's made. When I had pancetta in Italy, i lost my mind! It's not supposed to be too fatty. Thanks for watching
Christine - I wanted to tell you a story about how you impacted my life. I am 29 years old. As a teenager I was a hockey player in Toronto with very little free time, but I would watch your live show on the Food Network Canada whenever I had the chance. You might say I watched it religiously. Your energy and style of communication was always so engaging - you single-handedly instilled a deep passion for cooking in me that has been with me for 15 years. I couldn't believe it when I stumbled upon your TH-cam channel a few weeks ago, it brought a huge smile to my face to see you still doing your thing. I have rediscovered you and enjoyed a healthy dose of nostalgia in the process. You are an incredible person, thank you for doing what you do with such grace and approachability.
Your long-time fan,
Troy
Oh wow thank you so much Troy, for sharing this story and for being such a loyal fan . I'm really glad that I have helped you discover your passion for cooking and food and that you discovered me on TH-cam now, so that we can continue to spend time cooking in the kitchen.
Troy Borlinha I hate that I missed her on tv.
Troy Borlinha , my experience is almost identical I’m in my 60s and start watching the same cooking shows , my wife loves it when I want to cook. Christine has been a real inspiration.
She's phenomenal!
I learn so much from your channel :D I watch so many people but you have a really amazing character and you teach so well. Thanks for the videos!
Christine,
There will be no "parting ways" due to sweetness in the salad. You could not be more right.
I'm a Canadian lad and I have been watching cooking shows since Graham Kerr was the Galloping Gourmet. From when I first saw you on Christine Cushing Live, nobody has been able to deliver the details/techniques of a recipe and maybe more importantly the enthusiasm that inspires me actually make the recipe better than you. You're the simply the best and I love that you are doing this Quarantine web series.
Now adding new waxy red potatoes & gherkins to my weekly grocery list and will get the vinegar sauna going this weekend.
So glad I accidentally found you on You Tube. Loving your recipes, personality, enthusiasm and love for lemons and garlic as much as I do! Keep doing what you are doing!! Greetings all the way from Scotland x
We were meant to find each other through lemons and garlic! Thank you and stay tuned for more. I hope things are going o.k. in Scotland during these unsettling times.
Happy Cooking Christine! Your videos have kept me sane during these crazy times. Thank you for these. I will be trying them this weekend!
Thank you for your kind words. We are definitely going through some crazy times but we are all in it together so cooking is the perfect connector.
Absolutely love your way.
Thank you !
Hello Christine. Neither recipes is close to what many of us Americans make. But how wonderful to add this recipe to our collection. Looking forward to making both types of potato salad. Thanks for the recipes!!
Let me know what you think. Thank you
That looks beautiful as a work of art and delicious. thanks you.
So nice of you.Thank you
I love your show! You’re not only a good cook you’re very entertaining.
Thank you ! I'm glad you are enjoying my videos. Stay tuned for more
Looks good! Going to try!
Will be trying both, they look Delicious. 🙂
We were eating both of them days later, and still couldn't decide. :)
“It’s raining bacon 🥓”. 😋 I will make the red one warm. Looks amazing.
Hope you enjoy
Είσαι η καλύτερη μαγείρισσα!!!! Γεια σας από Νέα Υόρκη.
Euxaristo para poli!
Well..I remember my grandmothers potato salad recipe a few weeks ago..remembering how all dinners served the same potato sledge..so I made it for our car club..served it as it was done back in the day..overwhelming praise..can you recall this potato salad. ?
Love the idea of using Sour Cream....much fresher & healthier than mayo...
Yes, I agree! It's adds so much more depth. Thank you
Both of those potato salads does look great and I would love either one, but the one with the sour cream would be my favorite though. You did a great job with both dishes and have me hungry for some now.
Sorry for making you hungry , but I guess that means they looked good.
@@ChristineCushing They looked really great and I was so hungry for some after watching you make the salads.
Thank you for these recipes. They both look delicious. I’m not a huge fan of mayonnaise in potato salad, so your salads really appeal to me.
Μπράβω!
Thank you ! I'm totally with you. I too, am not a fan of mayonnaise, unless I have made it myself.
Thanks so much; your videos just make one want to cook and eat!
Thank you ! That is what I am intending so happy that you feel it.
Hi Christine l made the potato salad with the red potatoes they turn out so delicious l love this recipe thank you its Amazing.
Potatoes are my favorite things to cook with.
How can you not love a potato?
@@ChristineCushing right? In fact, I wonder which country uses a lot of potatoes.
Both look delicious. I am not a fan of mustard so I probably would not use it. I would try both if I were there. Thank you for sharing your knowledge of cooking.
THIS is my new favorite cooking channel.
You had me with the lasagne and the carnitas!!
Great energy and great looking food, can't wait to make them soon!
Thank you so much for watching
I would have to go with a little of both on the plate. I love the ingredients used in these dishes.
I agree with you.
Yum! My mouth is watering! I will definitely try! Do you buy Anchovies in a jar? Never had Anchovies before! Thank you! The bacon sounds great! I will make both!
I do buy anchovies in a jar - but the easiest way to start is to buy them as a paste in a tube , like tomato paste. Its easier to find and work with , when you are starting out. Thank you
I swear you have the talent to make a cow patty sound appetizing. You are so awesome and passionate luv you and your videos
hahah! That is really funny . Be well and thanks for watching
I’m so glad I stumbled across your channel, Christine! You are such a great teacher. You don’t just make a recipe, but you explain the WHY behind what you’re doing. I’ve already learned so much! (Like never use a cooking onion raw in a dish, lol. Who knew?😂)
thank you and glad you discovered my channel. That is exactly how I position my channel. I like to give you the " why" and not just list a set of instructions. See you in the kitchen and happy you won't be using cooking onions raw anymore. :)
Perfect side for the summer! Thank you for the two options! I wasn't sure with the sour cream version but you had me with tastes like a loaded baked potato! 👏
I think you will love the sour cream option.
who else found Christine's channel by mistake and now is addicted to it?
Great content delivered in a funny and homey way!
Thank you , I appreciate it! See you in the kitchen
If you want tender carrots you start them in boiling water, the rest as you said, all "underground" you start with cold water. Good looking and sounding salads!!!
Christine I saw your work first time today ..my God you are a brilliant presenter.i will try to follow your recipie
Thank you so much!
Awesome, I have to try theses, thanks
Yes, I highly recommend them both.
From one chef to another.... We do NOT give our loyalty easily.... You are the exception to that. You create food in a way that is not only interesting but fascinating.... If you lived in the high desert I suspect we would spend time exploring the recipes that make people say.... OMG! And then I already do this... Passion translated into food equals a delicious element into our lives. But you possess the ability to make each recipe become a blockbuster film. BTW, enjoying sashimi salad tonight....Tomorrow is Traditional Thursday. Rotisserie chicken and my DANGEROUS Mashed taters!!
I thank you so much for your kind words. People who have a passion for food , immediately find a connection. I hope you enjoy your DANGEROUS mashed taters! See you in the kitchen !
Hi Phil ! Fancy meeting you here ! LoL. Is this where you get all your delicious recipes?
Wow, looking sooo tasty! Must do it myself! 🌼💕👌
Definitely lots of good flavours. Thanks
Yummy - Love them both!!!
Thank you ! They are delicious.
Love all your videos 😁
Thank you very much ! I’m having fun with them
"Anything that grows underground, you start in cold water. Anything that grows above ground, you put in boiling water".
It is such a helpful guide . Thanks for watching
Yea. Cool tip.
greatboniwanker I can’t believe in all my years of cooking I’ve never heard that one before.
Hi Christine....oh man but does that look soooooooo good. (drool) My go to has been a Julia Child one which is yummy too....but these are different and I will make 'em for sure! Thank you!! Stay safe.
Thank you . I hope you try them.
I'm with you!
Great !
I'ma try that sour cream one this weekend. I nvr thought of sourcream instead of mayo. Keep up with the good videos
Thank you ! The sour cream is so fantastic! Please try it .
I always make my own dressing with all ingredients you used with an addition of dried oregano, thyme, chilli flakes for a kick, and most of the time lemon instead of apple cider vinegar.
Sure , lemon would also be great. Thank you
Very different from our recipe. Those look great. Must give them a whirl. Cheers C.
Thank you .. Yes, please do
Thank you for the tip. I use Tapioca, yam. Should I start with cold or hot water? Please let me know what is the right way
The same for tapioca yam, to start it in cold water. Although , if you can roast the yam , you will get a nicer texture. I hope this helps.
@@ChristineCushing Thank you for the clarification.
That looks yummy!!
It was impossible to chose!
I’d mix them together with a loaf of sourdough . A meal in itself . Yum Yum .
I am laughing out loud now. !
I love anchovy but never thought putting them in potato salad. Wow, cant wait to try
It really adds depth and you can't taste the actual anchovy .
"To a Greek a touch is probably a bucket" , that was so funny! I concur, being half Greek there is no such thing as a touch of something when cooking.
Right? It's always a free pour!
I love being fearless in the kitchen especially when cold potato salad is to be made. No mayo for me please, but I will try your idea with sour cream
You must try the sour cream. it will really surprise you ! Thank you
I'm the rebel, in a family of "traditional".....I'd LOVE to make these for a BBQ.....but I think I'd be eating them myself....lol. STILL GONNA TRY THEM!! :)
I can fully relate to that ' rebel' in the family. I tend to cook by instinct and how I feel. That annoys some people ( family!) Thank you
Definitely going to try this. I wonder what it taste like with Greek yogurt instead of sour cream? 🤔
It's also great with Greek yogourt. They are similar but the acid level is different and the texture of sour cream is a bit silkier. Thank you
MyFavouriteFoods ChristineCushing I made both of these yesterday for my friends and family. Instead of the sour cream I used the Greek yogurt. Although they really liked both, the one with the yogurt was the clear winner. I have to agree with them . That little bit of creamy put it over the top. Sweet thing about making both is I can add yogurt to the leftover potatoes without the yogurt. 😋❤️😋
Something that grows underground that you start out cooking with hot water: peanuts! (Although you can put them in cold water and then bring it up to a boil; it really doesn't matter, since they need to boil for hours or even all day.) My family always adds the peanuts to boiling, seasoned water.
Never have boiled peanuts before so that's interesting.
@@ChristineCushing it's a favorite snack in the American South.
10 out of 10
Thank you !
for me the reds are exactly the way I like it. But I sure wouldn't be disappointed with the fingerlings. My wife's best friend, Tania (she's Greek), keeps me supplied with homemade red wine vinegar which would work great here.
Yes, the red wine vinegar would also be perfect here.
Finally made your potato salad with out the the sour cream, added fresh out of the garden radishes, very good , perfume it warm , w/ Steak and a bottle of Ont. VQA CabFrank
Oh so phenomenal ! Thanks for sharing
Made the dairy free! AH-MAZE-ING!!!!
I totally agree. It's so full of flavour, you just don't miss the diary. Thank you
Fantastic have too try these , your the hottest in the kitchen, love your recipes
rice lolll no just kidding no idea either... but what i know is i love those salads !!! :)
Thx!
OK. I am totally "Southern". At least a gallon of Duke's belongs in tater salad! :) I test drove your recipe. Loved it!
Haha ! Only a gallon ? So glad you loved my take. Thank you
It looks delicious! I want to enjoy a meal slowly while drinking wine.
That's the way to do it , for sure. Thank you
Hi chef Love what you do on your channel, but one of the most important thing for a good result is also the equipment to use and most people don't know about that. Your channel is growing and maybe a video explaining to subscribers why a cooking set is "example" $ 150 and you can go as much as $ 2 to 3 thousand personally i use all clad D3, Good knifes make a differance as well.if you feel like adding this video's to your repertoire I think will help lots of people. Thank you for all you do Regards Nick.
Thank you , I think you are right.
Was that a gherkin or a cornichon, seeing as it's pickled? Add the sour cream and I'm thinking Slavic cuisine- Russian, Ukrainian, and Polish. I was thinking the dressing might not stick to the potato too well and that rolling them around in the bowl to roughen up the surface might be a good idea. Wasn't needed.
Both look delicious.
Thank you .. yes , it is a cornichon , in English gherkin. I would agree , the addition of the sour cream gives it an eastern European feel
I use sweet Vidalia onions.
Vidalias would be perfect !
Red potato salad for me
Ok. putting a plate aside. :)
Ah..both and dressed w/EVOO, sour cream, how bout real lemon juiced(?), Mayo, small dash of oregano some fresh basil on hot days. The possibilities are almost endless. Love the anchovies and sardines(in spring water) would be interesting. Thank you for the possibilities!
It is my pleasure ! They are an amazing starchy canvas .
I am going to make both on 22nd, my niece birthday.
Only problem is we get just one type potatoes.
Please let me know how you love them ! Thanks
Yum 😋
Thank you
Sour cream? I think you just changed my life.
Yes! You have to try it
Gawd gurl ...... 💖
Potato salad, chicken salad, tuna salad, ham salad, salmon salad-
Question: Why do commercial salad makers have to drown their ingredients in mayo? It's just ridiculous how much mayo they use
I know. Likely, this commercially made mayo is super cheap because it's loaded with cheap oils and in some cases sugar. It is cheap and adds richness which is addictive.
Looks tasty, but I don't find apple cider vinegar mild, it's too strong, at least the one from Braggs.
I would go for Both! Just call me Piggy 🐷
No anchovies for me.
No problem. Vidalia onions would be great !
There’s no fish flavor. Like she said, it's an umami flavor.
DoxyLady I can handle it in some things, but not in potato salad.
U have to try anchovies in something. It is almost like a natural msg. It makes your mouth want more and you don't even taste it in many dishes
Pc Z I do eat it in Caesar salads.
Carrots start in cold water? 🤔
Yes they do start in cold water.
@@ChristineCushing thanks
Soon you will have to share your weight control secrets too. I’m enjoying way too many of your spectacular recipes. Thanks, as always.
Yes, I was thinking of that. The funny thing, is when I make lighter / vegetable based dishes, I get less excitement from everyone out there.
MyFavouriteFoods ChristineCushing Your recipes are that spectacular.
You put anchovies in for "umami". Now, I've never used anchovies but have a jar for a red gravy recipe. Trader Joe's has this "Umami Seasoning Blend".....mostly dried mushroom powder, I believe. Have you ever tried it and do you think it would work?
I have never tried it but yes, for anyone looking to make this plant based , I would suggest adding dried mushrooms. As long as they aren't loading it with a bunch of unidentifiable ingredients, you can try it out. Or use some dried porcini mushrooms, rehydrated in water and then sauteed in some olive oil and chopped up. I hope this helps
Yummy😍
Hi Christine. I don't do any social media, so have to contact you here. Hopefully, you'll see this. Anyway....so I wanted to ask you if , sometime this fall, you could do a show on fall vegetables like squashes, sweet potatoes and parsnips. Also, for the cold weather, could you do a show on clam chowder? Thank you for considering!
Oh I will definitely make clam chowder. It is on my list and for sure fall veggies will be coming up . Thank you !
@@ChristineCushing Wonderful, thank you! As soon as it starts to get hot and sticky here in the mid-atlantic, I'm already thinking about chilly fall nights and hardy dinners. 😊
"A little bit of dill" says the Greek chef. In fairness, she did warn us in advance.
So true ! We have no concept of " a little" dill or anything else for that matter. Thank you
@@ChristineCushing Haha! Actually, this may not be so much a Greek impulse as it is a product of confidence based on repetition, and (for me at least) often fueled by being hungry while cooking for the hundredth time something you really love to eat. Recipes are crucial when starting from zero, but then they quickly become a mere suggestion of what is possible, and that is only limited by the skill of the chef and ingredients at hand. Once you get the message, you can hang up the phone.
broken cookies have no calories
That is a great saying!
I saw you remove the germ from a clove of garlic I watched my Mom and my YiaYia cooking for hours and hours and never saw them do that
I know that the germ in a peanut is hard to digest is that why you do it?
Yes that’s exactly why and also it is a bit bitter. I learned it while at culinary school in France and I have always done it since. Thank you
Hello Christine I had sort of a personal question well... if your allowed to answer I don't want you to get in trouble but I wanted to know your personal take on the Food Network to the programming? Their is a lot more "reality cooking shows" compared to before like, at the beginning it wasn't to bad when their was a few but now I find their is too much. I feel their is a loss of cooking shows with that intimacy when it feels like you and just the chef also lack of variety of episodes. I feel fifteen years ago their were more. I don't know how many time I watched Giada De Laurentis make the same pasta of Valerie Bertoneli make the same party foods. I am not by any means saying I hate reality cooking shows, I like Chopped, Iron Chef, Beat Bobby. Top Chef Canada just finished, I always look forward to that. I believe a chef from Quebec this year won. I just feel a lot of the intimacy and variety has been sort of left in the cold when it comes to shows where it feels like just you and the chef.
I use pancetta because I feel like I have to cuz it’s used by so many cooks on YT, but I think it’s over rated. So much fat. 😖
Pancetta is great but , like any bacon it really depends on how it's made. When I had pancetta in Italy, i lost my mind! It's not supposed to be too fatty. Thanks for watching
You lost me at anchovies.
I totally get it! Although you really don’t taste them. Thanks for watching
Not a fan of potato salad..I think it has had its place in society sometime ago, but now it needs to exit!