I'm very happy to hear that! I am working on more videos, and they will be ready soon, along with some new equipment. Things have been quite busy at my other job, so unfortunately I had to focus on that. I should have more time for the channel this fall, and I'll get more videos up! Stay tuned!
This is looking so tempting. Surely so delicious, flavourful and nicely explained. The cooking and preparation method of the recipe is so nice.. the end result is superb. ❤💕Stay Blessed and stay connected 😍
Thank you very much! I'll have more videos soon! We're working on a slightly different format with new equipment, better camera angles etc. Stay tuned!
@@ONTHEPASSWITHMAX I am subscriber to many cooking channels. Yours is one of the best ones. To the point and just enjoyable to watch. Keep on pushin´... one day you become a millionaire;-)
Actually, these are from the late 80's I believe. The brand is "REGALIA" H 5130. There are many websites where you can find them. Here's just one site that carry them: www.chinasearch.co.uk/royal-doulton/regalia---h5130/ Most French and British Chinaware from the 80's and 90's are made with a similar style. I hope that helps!
Sad to see you stopped making videos, but your past library is a tremendous help in my cooking journey learning. Thank you so much!
I'm very happy to hear that! I am working on more videos, and they will be ready soon, along with some new equipment. Things have been quite busy at my other job, so unfortunately I had to focus on that. I should have more time for the channel this fall, and I'll get more videos up! Stay tuned!
My favourite cooking channel!! Thanks man.. Don't forget us when you reach a million
Thanks!
Hey man! I'm a fellow TH-camr and chef. This channel is great, keep going!
Hey thanks a lot! I've got some new equipment and I'm working on some new videos. They should be ready soon. Stay tuned!
This is looking so tempting. Surely so delicious, flavourful and nicely explained. The cooking and preparation method of the recipe is so nice.. the end result is superb. ❤💕Stay Blessed and stay connected 😍
Many thanks! Give it a try sometime, it will not disappoint!
I made this the other day, it turned out great! Pro tip: make like 2x as much roux as you think you need
Glad you enjoyed it! Also that's a good tip! You can also cook a batch of roux and keep it refrigerated for a few days.
this looks delicious ! are you planning to make any more videos ?
Thank you very much! I'll have more videos soon! We're working on a slightly different format with new equipment, better camera angles etc. Stay tuned!
Amazing
Thanks!
Coq au vin or boeuf bourguignon...Which is better...? 🤔
both ;-) Very inspiring video. I absolutely do not understand, why the number of subscribers is that low. You definitely deserve more!
@@tep-transportlogisticsexpe5161 I'm glad you enjoyed it! Thanks for your comment, it means a lot!
@@ONTHEPASSWITHMAX I am subscriber to many cooking channels. Yours is one of the best ones. To the point and just enjoyable to watch. Keep on pushin´... one day you become a millionaire;-)
@@tep-transportlogisticsexpe5161 Thank you! I will settle for 1 million subscribers 😂
Can you give us a link on where you bought that plate? It's beautiful!
Actually, these are from the late 80's I believe. The brand is "REGALIA" H 5130. There are many websites where you can find them. Here's just one site that carry them: www.chinasearch.co.uk/royal-doulton/regalia---h5130/
Most French and British Chinaware from the 80's and 90's are made with a similar style.
I hope that helps!
@@ONTHEPASSWITHMAX thank you so much!
My pleasure! Happy cooking! @@GrimaceMCD
Damn! Meat is not really my thing, but I watched a whole video just beause it's so pleasing.
I'm glad you enjoyed it!