*Here is my first video after my father passing away, I hope you guys enjoy the recipe! many more will be on the way as I get back into cooking!* ▶ For Kitchen Essentials Check Out my Video! - th-cam.com/video/D3bXAirUAY4/w-d-xo.html
First of all Im so very sorry for the loss of your Father. I came over from Cooking with Neighbors Jerri Ellen to check out your Channel! Cobb Salad is one of my absolute favorite salads...its so hearty and I love the combination of flavors. Your homemade dressing looks heavenly. You did the recipe justice for sure! I can't wait to check out your other amazing recipes!! Have a great day James!
thank you Karen, it has been a bit difficult with living so far away. Jeri-Ellen is very kind! I love easy salads, let me know, let me know if you have any questions i was doping travel videos as well before this virus. have a great week Karen!
Chef James I am so S😞RRY for the passing of your PAPA. Yes, it's very difficult. My PR🙏YERS are with Y💖U & your family. The dressing looks fabulous! I'm making a Cobb salad for lunch 😋🥗 Thank You & GOD BLESS YOU & family.
I'm terribly sorry for your loss James I know the feeling of lossing a parent. Just keep your head up and remember all the good times you've shared ok? 😘😘😉😉
Cobb salads are my favorite and I like the way you dressed up the plate. I can’t wait to try this dressing! I’m also very sorry for your loss. I lost my Father in 2015. It’s really tough. I hope you and your family are doing better.
17 Like. Wow look so delicious. Excellent recipe. Your video , camera angles, accessories and food is always on point. You are an inspiration. Great upload chef.
im very sorry for your loss Chef, i hope you and your family are doing better. also your Cobb salad it the best that i have ever soon! i will be making this soon!
Hi James I was watching Jeri-Ellen saw your collaboration. I had to check you out. Sorry to hear about your Dad. I really enjoy your Cobb salad. Cheers
@@ChefJamesMakinson Jerri-Ellen is great. She does great work I enjoy watching her videos and she always leaves great comments on my channel. So when she recommends someone I check them out. Cheers
I made your salad but not exactly.. I used the base dressing recipe but omitted the parsley and added dry tarragon & apple cider vinegar because it was what was it the refrigerator. I also didn't have any avocado but used sliced turkey breast and bacon.. it was delicious to make it at home for a fraction of the cost with what I already had. No waste.. Thankyou for sharing your recipe & I'm sorry for your loss.. Abba Father, be with this young man at this time in his life and surround him with your love.. in Jesus Name Amen
I really enjoyed all the tips and tricks that you shared throughout the video, a lot to learn on this channel! Do you have any recommendations on how to replace blue cheese in this recipe? Looks very delicious.
Beautiful Cobb Salad and it's all about that glorious dressing it looks amazing Chef! You've been very much in my thoughts at this sad time for you and your family my friend. Stay strong and take care up there please.
Thank you Patrick. My mom is doing better but it's still been a hard month, I wsnted to do more salads but summer is now over here! It's been raining all week and it's only 18c!
I was excited to think the barking dog was yours 😂 Again, I’m so sorry about your dad…it’s the worst event in our lives. Cobb salad is just so good and I love all the flavors that it has. Bacon, eggs, avocado, cheese and that dressing is PERFECT!! Wishing you and your family the very best 🙏🏼
Thank you so much Melissa! haha no we dont have one yet as we have been moving to much. yes its still a bit strange but i have to get back to work. im glad that you enjoyed this! i hope you guys are doing well!! :)
I see that you rolled the boiled egg after cooling it. I do that and it works great! I’m surprised I don’t see that from other chefs and cooks in videos.
I know it’s been a year, but how are you and your family doing? It will get easier as time passes (with an occasional hiccup). I knew I was starting to heal when, after my mom passed away, I watched something (Blackadder, I remember) and I could feel her watching with me, both of us laughing together.
@@ChefJamesMakinson thank you. My mom’s been gone since 2000; my dad, who I took care of for thirteen years, since 2013. I still find myself wanting to call them or talk to them, especially about books (we’re all avid readers!), and the political craziness in the US (we’re all progressives).
James - Just to help the alogorithm - They bacon you used looked really nice. It's not often I see a good as that around here (NY). For myself, I like it a bit crispier, but I wouldn't throw your take, off the plate. As to the avocado, I don't know what slipped, or how, but I once cut my hand, doing that move. Nothing serious, but I don't make a habit of cutting myself in a kitchen, so from then on, I always put a towel over my hand, then avocado, then wack the pit. Maybe a bit overboard, but it's not heavy lifting to do, and I have not cut myself thus, since. Actually, I don't think I have ever suffered such a 'slip' again, but it's easy enough to be safer, than sorry, so I do. Not a big deal, just a minor point, but I did wince a bit, when you hit that pit, from a bare hand. Again, just a personal thing, but as such, I would leave the hard-boiled egg out. You made it fine, and many people enjoy them, so I would include it if not 'just for me'. Otherwise, the only time I like a hard-boiled egg, is in an egg salad, that I make by passing the whites thru a potato ricer (the finer, the better), and just slightly break up the yolks, chunky, with a little mayo, s&p, a squeeze of lemon, or the usual variations. Sometimes, I like a hit of fresh herb (de jour), or maybe a touch of sweet relish, and/or perhaps either a little bit of Dijon, or powdered mustard, somewhat simple, but somewhat elegant. However, a standard, deli-style egg salad (diced whites), yeah, I'll pass. For whatever reason (that I can't figure), I don't like big chunks of egg white, just as I don't like big chunks of fat, of any sort, in anything I am eating. I'm not sure why (it's probably a texture thing), but that's how it goes with me. Anyway, this vid was made a year ago, and I've only been aware of you, your channel for two, maybe three months, so this was the first I heard that your Dad died, and what little I know of him, is that he was a chef as well, the whole 'nut, tree' thing, and that you were quite fond of him. Not always a given, but one I enjoyed with my father as well. I always find it difficult to be on any side of death, but hopefully, I'm still on the living side. But as to other people losing loved ones, or myself losing loved ones, either way, it is always a rough row to hoe, and I never know what to say. There, I've said it, breaking my awkward silence. Onward we go.
Dear James What do you mean when you say „access dirt“ (as you pronounce it) probably actually meaning „excess dirt“ to be rinsed off? Isn’t all dirt on lettuce in excess or do you sometimes serve lettuce with dirt on it not in excess? I know I am mean now. I really enjoy your vids. And I will try that dressing. My mouth is watery already.
@@ChefJamesMakinson It is nothing major in the sense of a mistake and I thought it to be funny. I couldn’t resist making a comment on it with no intention whatsoever to offend you. So definitely no necessity to explain. So keep „cooking for me“ as I enjoy the vids from which I like to take ideas and the know how. I hope to be able to have a meal at your place in B some time.
yes it is but we use vinegar and lemon juice (citric acid) to counter the possible Salmonella, the egg yolk is to emulsify the dressing, you don't have to add them if you don't want too. I hope this helps!
@@ChefJamesMakinson thanks allot, it really helped, will address this explanation to my head chef, I actually made the salad for trial, but my chef insisted that I should look for a dressing that can be mixed with the salad and not only pouring on top
@@cliffebong8764 im glad to help! you can emulsify any dressing it just depends on what results you want. let me know if you need any more help! have a great day Cliff!
@@ChefJamesMakinson thanks chef, the help I need is to make a dressing that I can mix together with the salad (tomatoes and lettuce) without necessary just adding the dressing on top of the salad, that's what my head chef wants me to come out with, really need your help chef
if you mix this salad or Caesar or any other dressing and then plate, that should work, I don't do that as I prefer to pour it. have a look at my Balsamic Vinaigrette to give you some ideas. studio.th-cam.com/users/videoFXqS7IPPs_4/edit
My condolences to your father. Rest in peace. You make amazing videos. Just a little suggestion: I watch your channel, and find it very reasonable since you are a professional chef and worked at all those Michelin restaurants. I'd really appreciate to see some videos where you don't make an easy 5-minute recipe, but vice versa. The dish you would make at your restaurant. I understand, however, that it might be interesting for less amount of people which is not your goal, but personally I found you the only person from whom I can learn those super advanced stuff on TH-cam.
Just noticed this is a year ago, still I'm sorry to hear about your father--hard time to go thru when you start losing your parents.. Looks very good. Though I'm trying to eat a little lighter at, uh ,my age and have played with it a lot. Perhaps I should try a more traditional one and this looks good. A local restaurant has a tomatillo lime dressing---have been trying to reverse engineer ( :D ) this. I even made coconut "bacon" once. It's "interesting" not "bad". :D Thanks for your videos, always look forward to seeing them.
@@ChefJamesMakinson Maybe it is my ignorance of how to use TH-cam effectively, but when I click the 'Videos' tab, most of what I see are 'reaction' videos which are fine, but I am more interested in what you cook. What I have found so far is excellent and I could do with more! Thank you for the response anyway, rgds Tim.
I don't necessarily agree that there's no set standard for a Cobb Salad. If I see one listed on a menu it should have; Boiled Egg, Bacon, Avocado, Tomato, Blue Cheese, a leafy green (not Iceberg), and a protein option (typically grilled chicken/turkey). Traditionally was served with a Vinaigrette, but most people would prefer something creamier like a Ranch or Blue Cheese dressing. Your dressing looked great. There are a number of restaurants in my area listing Cobb on their menu, but cut corners by skipping ingredients like Avocado or Blue Cheese, which IMO makes it NOT a Cobb Salad. I've seen places on the east coast subbing in seafood for protein, which seems weird to me and becomes something that isn't really a Cobb.
![[LIVE] นาทีนี้ต้องพี่ทนาย | ทนายแก้ว vs ทนายไพศาล | #คุยให้เด็กมันฟัง EP.47 (02/11/67)](http://i.ytimg.com/vi/HmquaO-PL_M/mqdefault.jpg)
*Here is my first video after my father passing away, I hope you guys enjoy the recipe! many more will be on the way as I get back into cooking!*
▶ For Kitchen Essentials Check Out my Video! - th-cam.com/video/D3bXAirUAY4/w-d-xo.html
@@Samskitchen00 thank you very much, im sorry to hear that, its not easy.
Thank you!
God bless James.
Condolence to bereaved family🙏🙏🙏
@@ChefJamesMakinson no worries my friend,He is now in good hands of our Lord & He can have everlasting life🙏🙏🙏
That dressing looks absolutely incredible! I’m so sorry for the loss of your father, I can’t imagine how hard that must be.
thank you Madison, I appreciate it. :) trying to get back to normal. I hope you guys are doing well!
First of all Im so very sorry for the loss of your Father. I came over from Cooking with Neighbors Jerri Ellen to check out your Channel! Cobb Salad is one of my absolute favorite salads...its so hearty and I love the combination of flavors. Your homemade dressing looks heavenly. You did the recipe justice for sure! I can't wait to check out your other amazing recipes!! Have a great day James!
thank you Karen, it has been a bit difficult with living so far away. Jeri-Ellen is very kind! I love easy salads, let me know, let me know if you have any questions i was doping travel videos as well before this virus. have a great week Karen!
Chef James I am so S😞RRY for the passing of your PAPA. Yes, it's very difficult. My PR🙏YERS are with Y💖U & your family. The dressing looks fabulous! I'm making a Cobb salad for lunch 😋🥗
Thank You & GOD BLESS YOU & family.
Thanks so much! it means a lot! i hope you enjoy it, let me know if you have any questions!
@@ChefJamesMakinson your cobb salad dressing was DELICI😋US❗Thank you so much my husband & I both enjoyed it. 😋😋😋👌👌👌👍👍👍😍🥰
This one is amazing and i do mine really similar. Rip to your father and god bless him, mine also passed away, he was great and i miss him every day.
thank you so much. :) I'm sorry for your loss, it can be very hard.
First of all I want to say sorry for your loss 🙏
I love your salad dressing.. so delicious salad you made.. thanks for sharing chef 👍😋😍
thank you very much! it has been a hard few weeks. let me know if you have any questions!
This looks delicious sorry about your loss sending prayers for you 🙏
thank you, it has been a difficult time.
Very sorry for your loss! Thanks for sharing this recipe!
Thank you Marie! take care!
Sorry for loss loss, May your dad Rest in Peace
Thank you!
I'm terribly sorry for your loss James I know the feeling of lossing a parent. Just keep your head up and remember all the good times you've shared ok? 😘😘😉😉
I agree James this is the best Cobb Salad. Your Dad will always be with you. Love and hugs
thank you very much Jerri! :) it means a lot!
Cobb salads are my favorite and I like the way you dressed up the plate. I can’t wait to try this dressing! I’m also very sorry for your loss. I lost my Father in 2015. It’s really tough. I hope you and your family are doing better.
Thank you very much, I'm sorry to hear that. It is not easy.
My guy love the enthusiasm and the way you teach and show us the way to go
May God bless you and take your hardships away
thank you very much!
17 Like. Wow look so delicious. Excellent recipe. Your video , camera angles, accessories and food is always on point. You are an inspiration. Great upload chef.
Thank you so much
im very sorry for your loss Chef, i hope you and your family are doing better. also your Cobb salad it the best that i have ever soon! i will be making this soon!
thank you so much Wendy!
Yummmy delicious resepi i like salad.
thank you!
Looks so delicious Chef… Very healthy…sorry for your lost prayers to you and your family…
Thank you very much T.C :) I hope you and your family are well
Hello there. This salad is impressive. It was beautifully prepared and resented. Nicely done. Sandee
Thank you so much!
Looks yummy gonna try it tonight
I’m really sorry for your loss
thank you very much!
Hi James I was watching Jeri-Ellen saw your collaboration. I had to check you out. Sorry to hear about your Dad. I really enjoy your Cobb salad. Cheers
thank you Tony! im glad that you enjoyed this! Jeri-Ellen is a good friend and does and excellent job! :)
@@ChefJamesMakinson Jerri-Ellen is great. She does great work I enjoy watching her videos and she always leaves great comments on my channel. So when she recommends someone I check them out. Cheers
Too good dear.💌 Keep updating like this. 🥀💐💓
Thank you so much 😊 i will!
May the Lord bless you and keep you, may His face shine upon you and give you PEACE ✨
Wonderful recipe. Prayers lifted dear Chef. Jesus loves you.
thank you so much!! :) have a great day!!
So 😢sorry for your loss Chef! Thanks a million for sharing your recipe!
Thank you very much!
I made your salad but not exactly.. I used the base dressing recipe but omitted the parsley and added dry tarragon & apple cider vinegar because it was what was it the refrigerator. I also didn't have any avocado but used sliced turkey breast and bacon.. it was delicious to make it at home for a fraction of the cost with what I already had. No waste.. Thankyou for sharing your recipe & I'm sorry for your loss.. Abba Father, be with this young man at this time in his life and surround him with your love.. in Jesus Name Amen
Thank you so much and I am glad that you enjoyed the salad! :)
Masalla fantastic dear friend
Thank you so much!
I'm sorry for your loss and thank you for the video.
Thank you so much. :)
Superb recipe
I really enjoyed all the tips and tricks that you shared throughout the video, a lot to learn on this channel! Do you have any recommendations on how to replace blue cheese in this recipe? Looks very delicious.
im glad to hear that! well you can preplace it with feta or just about any cheese that you like, brie or camembert would also work very well!
Such a great recipe dear friend 😍stay tuned🤝
Thank you so much 😊
Beautiful Cobb Salad and it's all about that glorious dressing it looks amazing Chef! You've been very much in my thoughts at this sad time for you and your family my friend. Stay strong and take care up there please.
Thank you Patrick. My mom is doing better but it's still been a hard month, I wsnted to do more salads but summer is now over here! It's been raining all week and it's only 18c!
LIKE 14 ....SUPER 👌👌
ONCE AGAIN HERE TO WATCH N SUPPORT U
AWESOME VLOG ONCE AGAIN
❤❤
Thank you so much 😊
Sorry for your loss of your father the salad yummy and healthy the dressing looks so good
thank you guys! yes it is super easy to make!!
Looks delicious ,thanks for sharing,stay connected Regards Akshata.
Thank you!
It looks so delicious. Have a nice day.💕
Thank you 😋
Looks so delicious and yummy 😍
Thank you 😋
Looks so delicious
Thank you 😋
Que buena receta esto se ve delicioso y hermoso amigo .Te mandó un enorme saludo desde España.....Galicia 🌹🌹
muchas gracias Lisel!
So sorry for the loss of your father. The salad looks great. Love the dressing. -S
Sorry for your loss, good recipe
Thank you
Thank you chef James. 😔❤️
Yummy Delicious recipe
thank you!
Amazing video
Buen video y buena presentación
Gracias!!
Love to hear pups barking ( if they are happy)! Just found your channel, great recipe and knife skills. Excellent tutorial, thank you ✌️
thank you!
Thank you for sharing with us a simple Cobb Salad recipe. The dressing looks superb. I will follow the ingredients to the letter. Lol.
My pleasure! 😊
Great salad! Thanks for this
My pleasure 😊
Full watching..... Nice recipe.....Dear New Friend 👍👌🔔🔔🔔🔔🔔🔔🔔
Thank you so much!
I was excited to think the barking dog was yours 😂 Again, I’m so sorry about your dad…it’s the worst event in our lives. Cobb salad is just so good and I love all the flavors that it has. Bacon, eggs, avocado, cheese and that dressing is PERFECT!! Wishing you and your family the very best 🙏🏼
Thank you so much Melissa! haha no we dont have one yet as we have been moving to much. yes its still a bit strange but i have to get back to work. im glad that you enjoyed this! i hope you guys are doing well!! :)
now i have my idea..thanks for sharing
Most welcome 😊
Looks very delicious n yummyyyyy 😋😋
Thanks a lot!
Looks so delicious very healthy ❤❤❤😋😋😋
thank you!
I see that you rolled the boiled egg after cooling it. I do that and it works great! I’m surprised I don’t see that from other chefs and cooks in videos.
I love your instructional videos and think it is a crime that they get less attention than your reaction videos.
wow looks so delicious and healthy😋😋😋👌😍
Thank you 😋
Wow!! Yummy 😍
Thank you
Delicious recipe and I am so sorry for your loss, I lost my father very recently, we were very close, oh God it’s very hard
So sorry for you loss, that’s so tough😢.
thank you.
Oh James, I am so sorry for your loss….😢🙏
thank you Paula. :) its been quite a shock.
I know it’s been a year, but how are you and your family doing? It will get easier as time passes (with an occasional hiccup). I knew I was starting to heal when, after my mom passed away, I watched something (Blackadder, I remember) and I could feel her watching with me, both of us laughing together.
its still hard but little by little, thank you for asking. I'm sorry for your loss, it is not easy. My dad was a big part of my life.
@@ChefJamesMakinson thank you. My mom’s been gone since 2000; my dad, who I took care of for thirteen years, since 2013. I still find myself wanting to call them or talk to them, especially about books (we’re all avid readers!), and the political craziness in the US (we’re all progressives).
Sorry for your loss man may we all be reunited with our loved ones in the hereafter 😢
Thank you very much Tamy, it means a lot! I hope you are doing well!
@@ChefJamesMakinson I am good thank you 🙏🏻 hope all is well with you too !
@@tamyhope5441 thank you!
Great recipe,Big liked👍👍👍
Thank you so much!
@@ChefJamesMakinson welcome friend❤️🙏❤️
James - Just to help the alogorithm - They bacon you used looked really nice. It's not often I see a good as that around here (NY). For myself, I like it a bit crispier, but I wouldn't throw your take, off the plate.
As to the avocado, I don't know what slipped, or how, but I once cut my hand, doing that move. Nothing serious, but I don't make a habit of cutting myself in a kitchen, so from then on, I always put a towel over my hand, then avocado, then wack the pit.
Maybe a bit overboard, but it's not heavy lifting to do, and I have not cut myself thus, since. Actually, I don't think I have ever suffered such a 'slip' again, but it's easy enough to be safer, than sorry, so I do. Not a big deal, just a minor point, but I did wince a bit, when you hit that pit, from a bare hand.
Again, just a personal thing, but as such, I would leave the hard-boiled egg out. You made it fine, and many people enjoy them, so I would include it if not 'just for me'. Otherwise, the only time I like a hard-boiled egg, is in an egg salad, that I make by passing the whites thru a potato ricer (the finer, the better), and just slightly break up the yolks, chunky, with a little mayo, s&p, a squeeze of lemon, or the usual variations.
Sometimes, I like a hit of fresh herb (de jour), or maybe a touch of sweet relish, and/or perhaps either a little bit of Dijon, or powdered mustard, somewhat simple, but somewhat elegant. However, a standard, deli-style egg salad (diced whites), yeah, I'll pass.
For whatever reason (that I can't figure), I don't like big chunks of egg white, just as I don't like big chunks of fat, of any sort, in anything I am eating. I'm not sure why (it's probably a texture thing), but that's how it goes with me.
Anyway, this vid was made a year ago, and I've only been aware of you, your channel for two, maybe three months, so this was the first I heard that your Dad died, and what little I know of him, is that he was a chef as well, the whole 'nut, tree' thing, and that you were quite fond of him. Not always a given, but one I enjoyed with my father as well.
I always find it difficult to be on any side of death, but hopefully, I'm still on the living side. But as to other people losing loved ones, or myself losing loved ones, either way, it is always a rough row to hoe, and I never know what to say. There, I've said it, breaking my awkward silence. Onward we go.
Receive your hands with great magnificence
Thank you! Cheers!
Fantastic❤
Thank you!
best Cobb salad
from india
thank you!!
Dear James
What do you mean when you say „access dirt“ (as you pronounce it) probably actually meaning „excess dirt“ to be rinsed off?
Isn’t all dirt on lettuce in excess or do you sometimes serve lettuce with dirt on it not in excess?
I know I am mean now. I really enjoy your vids. And I will try that dressing. My mouth is watery already.
This video was less then 2 weeks after my dad died, so I wasn't really paying attention to what I was saying.
@@ChefJamesMakinson
It is nothing major in the sense of a mistake and I thought it to be funny. I couldn’t resist making a comment on it with no intention whatsoever to offend you. So definitely no necessity to explain.
So keep „cooking for me“ as I enjoy the vids from which I like to take ideas and the know how. I hope to be able to have a meal at your place in B some time.
I am so sorry about your Father. I enjoyed your video and hope to make your dressing
I appreciate it!
Nice bro recipe
Thank you so much!
This screams brunch for me! I send you all my sympathies to you and your family.
Thank you!
The dressing is amazing, but is the egg yolk safe without a little heat cook
yes it is but we use vinegar and lemon juice (citric acid) to counter the possible Salmonella, the egg yolk is to emulsify the dressing, you don't have to add them if you don't want too. I hope this helps!
@@ChefJamesMakinson thanks allot, it really helped, will address this explanation to my head chef, I actually made the salad for trial, but my chef insisted that I should look for a dressing that can be mixed with the salad and not only pouring on top
@@cliffebong8764 im glad to help! you can emulsify any dressing it just depends on what results you want. let me know if you need any more help! have a great day Cliff!
@@ChefJamesMakinson thanks chef, the help I need is to make a dressing that I can mix together with the salad (tomatoes and lettuce) without necessary just adding the dressing on top of the salad, that's what my head chef wants me to come out with, really need your help chef
if you mix this salad or Caesar or any other dressing and then plate, that should work, I don't do that as I prefer to pour it. have a look at my Balsamic Vinaigrette to give you some ideas. studio.th-cam.com/users/videoFXqS7IPPs_4/edit
I'm so sorry for the loss of your father Jeff. You posted this a year ago but I just came across it and I am so deeply sorry.
Thank you
Hello vooovvv muhteşem 🔔🎁👌
thank you!!
Any substitute for the cherry vinegar Chef?
Hi Cliff, yes you can use red wine vinegar or omit it all together
@@ChefJamesMakinson much appreciated chef,
My condolences to your father. Rest in peace. You make amazing videos. Just a little suggestion: I watch your channel, and find it very reasonable since you are a professional chef and worked at all those Michelin restaurants. I'd really appreciate to see some videos where you don't make an easy 5-minute recipe, but vice versa. The dish you would make at your restaurant. I understand, however, that it might be interesting for less amount of people which is not your goal, but personally I found you the only person from whom I can learn those super advanced stuff on TH-cam.
Thank you very much! I can if I get more popular and I have more time but right now nobody really cares about the cooking videos
So sorry for your irreplaceable loss of your dear father. May his soul rest in Eternal Peace Peace 🙏
Thank you 😊
Just noticed this is a year ago, still I'm sorry to hear about your father--hard time to go thru when you start losing your parents.. Looks very good. Though I'm trying to eat a little lighter at, uh ,my age and have played with it a lot. Perhaps I should try a more traditional one and this looks good. A local restaurant has a tomatillo lime dressing---have been trying to reverse engineer ( :D ) this. I even made coconut "bacon" once. It's "interesting" not "bad". :D Thanks for your videos, always look forward to seeing them.
Thank you Jay, it is still not easy as my mom is on her own in the US. I hope you enjoy the recipe!
@@ChefJamesMakinson I'm sure it's not! Always enjoy your channel, for sure going to be trying your recipes.
Is there an work around for the Egs ?
For the dressing? you don't have to add it, but it want be emulsified unless you add other emulsifier. Like mustard, agar-agar, xanathan gum, etc.
Could you please organise your site into 'reactions' and 'recipes'. I am interested mostly in recipes but have to search to find them. Thanks.
On TH-cam? I have a Playlist for salads and other recipes. I'm working on my website right now too
@@ChefJamesMakinson Maybe it is my ignorance of how to use TH-cam effectively, but when I click the 'Videos' tab, most of what I see are 'reaction' videos which are fine, but I am more interested in what you cook. What I have found so far is excellent and I could do with more! Thank you for the response anyway, rgds Tim.
I will use this for my account at georgia power
I don't necessarily agree that there's no set standard for a Cobb Salad. If I see one listed on a menu it should have; Boiled Egg, Bacon, Avocado, Tomato, Blue Cheese, a leafy green (not Iceberg), and a protein option (typically grilled chicken/turkey). Traditionally was served with a Vinaigrette, but most people would prefer something creamier like a Ranch or Blue Cheese dressing. Your dressing looked great.
There are a number of restaurants in my area listing Cobb on their menu, but cut corners by skipping ingredients like Avocado or Blue Cheese, which IMO makes it NOT a Cobb Salad. I've seen places on the east coast subbing in seafood for protein, which seems weird to me and becomes something that isn't really a Cobb.
RIP DAD 🕊️
👍👍👍👍👍❤️❤️❤️❤️🌹🔔