Thank you everyone who contributes to the show! I have been a fan of Cook's Country for a very long time and I am grateful they are still delivering recipes and content for us. So much talent and so many inspiring minds, they put a tremendous effort towards the spirit of cooking. Teaching and sharing with us the facets of what a kitchen really can be. 💓
My father was Portuguese and we have always used cinnamon, brown sugar, bay leaves, garlic, allspice and clove in our tomato sauce! Infact, when I was a kid, ages ago, our neighbor's grandmother, an elderly woman from Italy cooked her sauce the same way. She also added chicken, lamb and beef to the sauce and let it simmer. I used to go to their house to play with their kids and watch their grandmother cook in the morning to let the sauce simmer all day. We just thought that was how you cooked marinara sauce! As kids, we made mud pies,, but added sticks and leaves, to simulate the bay and cinnamon, because that was how you cooked!! Now we are grandmother's and the tomato sauce recipe has been passed along to our families. I'm going to try the shrimp Mozambique. That looks really good!
Our family learned to make a marinara sauce from our neighbors. As kids our families played together all of the time so I was at their house everyday. The grandmother was 90, illiterate and from Italy, but she knew every spice and herb by smell and appearance. I loved watching and sometimes helping her cook. She made an all purpose sauce that cooked al day to go with her hand made pasta and ravioli. She always use lamb, beef and chicken in her sauces. She also used brown sugar, allspice, cloves, cinnamon and bay leaves. It was how our family cooks marinara sauces, but we have substituted the meats with broth, but have kept all of the spices and herbs.
Great episode! A few years ago, when he was eight, my grandson informed me that if I would just start out twisting the can opener counter-clockwise for one twist, then start going clockwise, I would not have that hanging sharp bit that can make it hard to get a lid off the can. So, I tried it. As long as you don't start going clockwise first, it works like a charm. Also, no sharp bits to cut yourself on when cleaning the can.
My father had a restaurant on Fisherman's Wharf in San Francisco. He made the best cioppino at home, with the freshest seafood...snapper, clams, dungeness crab and white wine. But there was ALWAYS spaghetti for that yummy sauce and fresh Parisian sourdough bread. He used plain canned tomatoes and added his own spices with a pinch of sugar to tame the tomatoes and wines acidity
Yeah. Now I wanna go to Cioppino’s. I once had garlic roasted dungeness crab there and a caeser salad with delicious wine and a good friend. Such good!!! Just a little ways down the street.
I’m Ben using a Kuhn Rikon safety can opener for the last 10 yrs and will never go back! As a matter of fact, I have gifted one to each of my kids when they got their first apartment.
Shrimp Mozambique is truly one of my favorite recipes and everybody loves it. I've made with both shrimp and chicken as some people in my life don't care for shrimp, and it turns out delicious every time. I usually double the saucy bits of the recipe, though, so i have extra sauce to go with the rice. Honestly the sauce is the star of the show, even with mouthwatering shrimp involved. I usually have to add a bit of corn starch to the sauce at the very end to help thicken it up, though. Overall this recipe is a winner!
One of my favorite places I’ve ever eaten is Phil’s Fish Market in Moss Landing (just up the coast from Monterey Bay) and this is their cioppino. It is absolutely amazing!! When I had it there were 6 or 7 types of seafood, including crab and clams, and you got a massive serving with tons of garlic bread. The restaurant is huge and not at all fancy, but the fish is right off the boat and the lines are always long. Well worth going out of your way if you’re driving up hwy 101. I’ve also noticed that Goldbelly ships their cioppino anywhere in the county, which I am longing to order. Both the restaurant and Goldbelly also sell a “lazy man’s” version, where everything has been removed from the shells. I can’t imagine it is as satisfying an experience if you don’t end up covered in tomato sauce. 🤣
I got the red can opener (Kuhn Rikon) after finding a small metal shard in my can of dog food(!!) and I love it. Its easy to use and I will never worry about what to do with the sharp lid from now on. It's easy to figure out, trust me if I can do it so can you!
Same here. It's maybe not as intuitive as a regular can opener, but it becomes second nature after about one can. The residual glue has never been a problem, and unlike a regular can opener that accumulates bacteria unless you wash it after every use, which nobody does, and can intruduce metal and/or rust into the food in the can, the Kuhn Rikon and other side openers stay clean.
Elegant yet simple. Elegant in presentation, by Julia, Bridget, & all of the other Chefs. Simple in explanation as to why you need to do & why you need to do it. I love the informative aspect of their recipe instructions, they make it a playful & entertaining. AND...they are pretty cute.
what is amazing about the safety can openers is that you can reuse the lid to store the rest of what's in the can for later use... still has a great seal. and not metal bits get put into your food like with the top cutting wheel openers.
Safety can openers are a great idea for kids and elderly. I’ve seen people before taking a trip to the E.R. for stitches after getting cut with lids in the trash can. I have a both a safety battery operated one and a old school hand crank one. Everyone should have a hand crank can opener for those power outages!
Hopefully one future Cooks Country or America's Test Kitchen episode will be devoted to breads including an easy 'crusty bread', with an open crumb, similar to Ciabatta or Pugliese. Maybe including a poolish or biga pre-fermented dough, instead of a sourdough starter. Also including a recipe for 'Sciacchiatine Croccanti', a flat crispy flatbread, or a similar crunchy flatbread -- or even 'Focaccia di Recco' -- would be appreciated.
Wow. Can't wait to try this version of Cioppino, one of our favorite meals. Also the shrimp dish. As always, love the summation at end of each demonstration.
I cannot recommend it enough. And double the sauce portion of the recipe (all of the blender items and the wine as well) if you're wanting to serve it over rice. It's sooo good!
I live in a Portuguese town, sometimes i’ve seen restaurants switch out wine in Mozambique to beer (Sagres), also add a little Linguiça sliced up. Nice method ATK!
Love cioppino. In Florida they make a seafood stew kinda similar and add fresh swamp cabbage, aka, hearts of palm. I can't get fresh here so have to use the canned stuff.
In my family, we always put cinnamon in sauces for Spaghetti, lasagna, etc. It adds a warmth to the flavor, don't worry, it won't taste like a baked good(cinnamon is a bitter bark that we add a lot of sugar to to make desserts
About the Can opener test. One thing you forgot to consider was older people who can't use force so much in turning. A safety opener works better because you aren't cutting into metal. Also, something you haven't tested, is how long those regular can openers last. Because I can tell you that most can openers just go dull and stop opening things in a few months to a year of regular use. If anyone isn't purchasing a safety opener because of this review, reconsider. It's easier and lasts way longer.
I don’t think anyone mentioned this and it’s probably nothing but did anyone notice the rat at :52? It’s in the upper right, right by the white pillar and chair..
Phil’s is in moss landing about 20 minutes north of Monterey. I can get Phil’s frozen cioppino sauce at my favorite local market. Best whale watching boats are out of moss landing.
How can you not have heard of Worcestershire sauce and tomatoes? Take a look at the recipe for a bloody mary, for example. The two flavors are absolutely made for each other ... long before anyone had heard of Umami. A common breakfast item in UK and Australia are hot, tinned, whole tomatoes with a dash of Lea and Perrins either on toast or as part of a "full english" (dating back at least to the 60s to my personal knowledge).
Using scissors or a knife to peal shrimp is hilarious. Starting with a head-on shrimp, you squeeze to pop the head off (and save to make stock), use your thumb on the belly/body of the shrimp to peal the first to shell segments from the head off by pulling around from belly to back, and then pinch the tail of the shrimp and pull the exposed meat out leaving the vain in the shell. You can peal 2lbs of shrimp a minute like that without worrying about puncturing your hand. Not sure where these people learned to prep seafood, but they should probably ask for their money back... but the recipes are delicious!
We have access to only frozen mussels here (fresh at an extreme price) so you can tap an open shell all day long and nothing happen. Can one assume all of them in the frozen bag are good? Any tell-tale signs that would say a frozen one is bad and should be tossed? Anyone with info?
I've found that cutting the edge of the can, rather than the top, leaves a can with a sharp edge. If discarding the can not a big deal but I typically re-use the can to discard grease or other messy garbage.
Yeah gonna disagree on that can opener.. I got a safety can opener in a grocery store a few years ago and that thing has been a tank, the glue is such a non worry.
Hey Cook’s Country, thank you for your videos. I lived on the central coast of California for years, and have attended one of Phil’s classes on this dish. I believe Phil uses tomato fillets in his recipe. Is there any way to confirm this please?
@@FirewindII sorry for the delay, thought I responded yesterday. You can buy tomato fillets, which are just the skinless flesh of the outer walls of the tomato. No seeds, or jelly like substance from the center. I know Amazon sells them, and you get a thicker, richer tomato flavor.
@@FirewindII oh, trust me this ol' dog learns something new each day. I also remember him having some thinly sliced fennel bulb in his recipe. If I remembered it wrong, I enjoy the addition of the fennel anyway. 😊
I had Cioppino recently in a restaurant and it was good, but it lacked that little hint of vinegar, perhaps the sherry. I'm wondering if I'm confusing that flavor profile with a Bouillabaisse or a Manhattan chowder? The Shrimp Mozambique looks amazing. Similar to a Spanish version I do.
A long tome ago I told someone I put just a touch of cinnamon in my spaghetti he said, "You always have to have it sweet." He doesn't cook and didn't know it's just a spice, and not sweet at all, until I told him.
Did you know shrimp know the alphabet? If, when cooking shrimp, the body makes a C, that means cooked. If the shrimp forms an O, that means overcooked.
It's funny that I just watched an episode of technology connections about safety can openers and the social stigma that we have towards them. I wonder if a bit of that is at play here? I also wonder how many of the testers actually use safety can openers regularly? Otherwise it feels like there would be a major data problem. Like asking a bunch of people who had never had Asian food to review and test chopsticks.
I've never looked for it. I wonder if I just substituted a commercially available piri piri sauce, if i could avoid using my blender to make this recipe. I've made it several times as presented on the show and it's amazing.
Piri-piri sauce out there in brands is nasty, too vinagery. Invest in one of those small 4 cup Cuisinart food processors. Easy clean up. I use it to make quick sauces often.
NICE, especially NO JAR sauce! Anyone who uses Jar sauce is just lazy. sorry, its a fact. IMO I love cooking Italian and love seafood so I have to give this a try maybe this weekend. AND yes , I always add a TSP of sugar for acidity! Thanks for posting this great video.
![[LIVE] : ONE ลุมพินี 76 | คู่เอก "ผึ้งหลวง vs สมิงดำ"](http://i.ytimg.com/vi/9SBshmGQOIM/mqdefault.jpg)
Thank you everyone who contributes to the show!
I have been a fan of Cook's Country for a very long time and I am grateful they are still delivering recipes and content for us. So much talent and so many inspiring minds, they put a tremendous effort towards the spirit of cooking. Teaching and sharing with us the facets of what a kitchen really can be.
💓
AND THEY MAKE TOO MUCH MONEY TO ANSWER HERE. DON'T THANK THEM. THEY MAKE LOTS OF MONEY HERE 💰💰💰💰💰💰
My father was Portuguese and we have always used cinnamon, brown sugar, bay leaves, garlic, allspice and clove in our tomato sauce! Infact, when I was a kid, ages ago, our neighbor's grandmother, an elderly woman from Italy cooked her sauce the same way. She also added chicken, lamb and beef to the sauce and let it simmer. I used to go to their house to play with their kids and watch their grandmother cook in the morning to let the sauce simmer all day. We just thought that was how you cooked marinara sauce! As kids, we made mud pies,, but added sticks and leaves, to simulate the bay and cinnamon, because that was how you cooked!!
Now we are grandmother's and the tomato sauce recipe has been passed along to our families.
I'm going to try the shrimp Mozambique. That looks really good!
Our family learned to make a marinara sauce from our neighbors. As kids our families played together all of the time so I was at their house everyday. The grandmother was 90, illiterate and from Italy, but she knew every spice and herb by smell and appearance. I loved watching and sometimes helping her cook. She made an all purpose sauce that cooked al day to go with her hand made pasta and ravioli. She always use lamb, beef and chicken in her sauces. She also used brown sugar, allspice, cloves, cinnamon and bay leaves. It was how our family cooks marinara sauces, but we have substituted the meats with broth, but have kept all of the spices and herbs.
Great episode! A few years ago, when he was eight, my grandson informed me that if I would just start out twisting the can opener counter-clockwise for one twist, then start going clockwise, I would not have that hanging sharp bit that can make it hard to get a lid off the can. So, I tried it. As long as you don't start going clockwise first, it works like a charm. Also, no sharp bits to cut yourself on when cleaning the can.
My father had a restaurant on Fisherman's Wharf in San Francisco. He made the best cioppino at home, with the freshest seafood...snapper, clams, dungeness crab and white wine. But there was ALWAYS spaghetti for that yummy sauce and fresh Parisian sourdough bread. He used plain canned tomatoes and added his own spices with a pinch of sugar to tame the tomatoes and wines acidity
I love cioppino but I haven’t seen it with spaghetti. There’s a good place I’m going to next week and their’s has spaghetti, I think I’ll try it.
Yeah. Now I wanna go to Cioppino’s. I once had garlic roasted dungeness crab there and a caeser salad with delicious wine and a good friend. Such good!!!
Just a little ways down the street.
You were a lucky girl! Do you remember Larraburu bread?
Sugar is bad and fresh best
@@chrisandersen5635 kopp
I’m Ben using a Kuhn Rikon safety can opener for the last 10 yrs and will never go back! As a matter of fact, I have gifted one to each of my kids when they got their first apartment.
My first taste of being an Airman in the US Air Force was at the Presidio of Monterey. I miss that town so much!
The “yellow strings of glue” were not from the label, but were part of the sealing material in the rim of the lid.
Shrimp Mozambique is truly one of my favorite recipes and everybody loves it. I've made with both shrimp and chicken as some people in my life don't care for shrimp, and it turns out delicious every time. I usually double the saucy bits of the recipe, though, so i have extra sauce to go with the rice. Honestly the sauce is the star of the show, even with mouthwatering shrimp involved. I usually have to add a bit of corn starch to the sauce at the very end to help thicken it up, though. Overall this recipe is a winner!
ATK has a book with regional favourites. The story behind it and recreating them is great to watch. More of this please 🤞
One of my favorite places I’ve ever eaten is Phil’s Fish Market in Moss Landing (just up the coast from Monterey Bay) and this is their cioppino. It is absolutely amazing!! When I had it there were 6 or 7 types of seafood, including crab and clams, and you got a massive serving with tons of garlic bread. The restaurant is huge and not at all fancy, but the fish is right off the boat and the lines are always long. Well worth going out of your way if you’re driving up hwy 101. I’ve also noticed that Goldbelly ships their cioppino anywhere in the county, which I am longing to order. Both the restaurant and Goldbelly also sell a “lazy man’s” version, where everything has been removed from the shells. I can’t imagine it is as satisfying an experience if you don’t end up covered in tomato sauce. 🤣
I agree.
Agreed!!
Agreed
Agreed
Echo
Echo
More Morgan, please! She seems like she's got a funny quirky sense of humor. Love it!
And her knowledge depth and descriptions of flavors has a true food artist's flair - delightful!
My favorite can opener is an Oxo Good Grips safety opener. I never have problems with it.
I like how Julia has DOUBT all over her face the whole time that Cioppino sauce is going together.
I got the red can opener (Kuhn Rikon) after finding a small metal shard in my can of dog food(!!) and I love it. Its easy to use and I will never worry about what to do with the sharp lid from now on. It's easy to figure out, trust me if I can do it so can you!
Same here. It's maybe not as intuitive as a regular can opener, but it becomes second nature after about one can. The residual glue has never been a problem, and unlike a regular can opener that accumulates bacteria unless you wash it after every use, which nobody does, and can intruduce metal and/or rust into the food in the can, the Kuhn Rikon and other side openers stay clean.
@@PubliusRutiliusLupus Oh, lmao!
Elegant yet simple.
Elegant in presentation, by Julia, Bridget, & all of the other Chefs.
Simple in explanation as to why you need to do & why you need to do it.
I love the informative aspect of their recipe instructions, they make it a playful & entertaining. AND...they are pretty cute.
Wish I could remember the Italian restaurant near the wharf that we had Cioppini at, but it was the best I’ve ever tasted. It was fabulous.
I use cinnamon in my tomato sauce quite frequently. It’s Mediterranean and from Northern Africa. Yum!!!
South Asia too. 😊
@@chrisandersen5635 yo
Curry sauce? Five spice? Hot cocoa? Cafe de olla?
Sounds amazing
what is amazing about the safety can openers is that you can reuse the lid to store the rest of what's in the can for later use... still has a great seal. and not metal bits get put into your food like with the top cutting wheel openers.
Made the shrimp Mozambique for my family, and absolutely loved it, next time I'll have to quadruple the recipe 😊😊 just so I can get my fair share 😋 😋😋
I eaten at Phil’s. Love the place!
Cioppino was ridiculously good.
Safety can openers are a great idea for kids and elderly. I’ve seen people before taking a trip to the E.R. for stitches after getting cut with lids in the trash can. I have a both a safety battery operated one and a old school hand crank one. Everyone should have a hand crank can opener for those power outages!
I love this episode! Can't get enough seafood.
GOOD EVENING LADYS,, I SEE YOUR show every day ALSO enjoy your program ,, I AM SURPRISE TO HAVE YOU ON YOU TUBE CONGRATULATION ,,ON YOUR SO GOOD FOOD,
Hopefully one future Cooks Country or America's Test Kitchen episode will be devoted to breads including an easy 'crusty bread', with an open crumb, similar to Ciabatta or Pugliese. Maybe including a poolish or biga pre-fermented dough, instead of a sourdough starter. Also including a recipe for 'Sciacchiatine Croccanti', a flat crispy flatbread, or a similar crunchy flatbread -- or even 'Focaccia di Recco' -- would be appreciated.
Wow. Can't wait to try this version of Cioppino, one of our favorite meals. Also the shrimp dish. As always, love the summation at end of each demonstration.
Puree afresh carrot to remove the acidity! A beautiful woman from Italy taught me.
First time seeing Morgan on the show. Great job!
The choppino looks amazing. I’d add some pepper flakes.
I buy Piri Piri at my local Safeway or Albertsons. It’s Nando Sauce Peri Peri Hot.
About the Monterey Bay canners that was always my favorite
I just LOVE watching you guys!
Shrimp is my favorite food group lol... Will definitely be trying that last recipe... Ty! ❤️
I cannot recommend it enough. And double the sauce portion of the recipe (all of the blender items and the wine as well) if you're wanting to serve it over rice. It's sooo good!
I live in a Portuguese town, sometimes i’ve seen restaurants switch out wine in Mozambique to beer (Sagres), also add a little Linguiça sliced up. Nice method ATK!
If you live near a Trader Joe’s, they have peri peri sauce for sale this month (June)
That shrimp dish does look great and I have to try making it once I am able to open the bottle of wine I have.
Great work! We love you!
Love all your recipes. Would like to see you prepare hazelnut chicken with the creamy white sauce.
Love cioppino. In Florida they make a seafood stew kinda similar and add fresh swamp cabbage, aka, hearts of palm. I can't get fresh here so have to use the canned stuff.
I met a Sheik from Mozambique
Who led me to the Congo
He dreamed to go to Mexico
And sample a burrito
Long live ZZ Top !
My temperature had risen again
It must have been 110!
This America's Test Kitchen is, truly becoming awesome to watch, gods honest truth.
Better than anything Food Network puts out, for sure!
Julia and Bridget and team are the best.
Love the program. 👍👍😊😊
Ive made Cioppino before but this recipe sounds amazing. Can we use 1 bottle clam juice and 8oz of stock instead of 2 8oz clam bottles?
In my family, we always put cinnamon in sauces for Spaghetti, lasagna, etc. It adds a warmth to the flavor, don't worry, it won't taste like a baked good(cinnamon is a bitter bark that we add a lot of sugar to to make desserts
It's critical in a lot of Indian sauces as well
Brown sugar is a Jamaican thing to do. Delicious 😋.
New Cook's Country episodes!!!! Yey!
Are we just gonna ignore the fact that Morgan was also rocking freaking SHRIMP EARRINGS?! Legendary.
How do Monterey and San Francisco Cioppino differ? Crab?
"I sprinkle it on my husband's head everyday" LOL
Trader Joe's has a Peri-Peri sauce that's really good
Morgan is so great here!
About the Can opener test. One thing you forgot to consider was older people who can't use force so much in turning. A safety opener works better because you aren't cutting into metal. Also, something you haven't tested, is how long those regular can openers last. Because I can tell you that most can openers just go dull and stop opening things in a few months to a year of regular use. If anyone isn't purchasing a safety opener because of this review, reconsider. It's easier and lasts way longer.
I liked to add that you have to be careful on opening cans because of the metal fillings that can drop into the contents of what you are opening.
I would like to see the girls make arib roast!!!
I don’t think anyone mentioned this and it’s probably nothing but did anyone notice the rat at :52? It’s in the upper right, right by the white pillar and chair..
Phil’s is in moss landing about 20 minutes north of Monterey. I can get Phil’s frozen cioppino sauce at my favorite local market. Best whale watching boats are out of moss landing.
I wonder if you have to add all the stuff to the sauce when you can find the original piri piri sauce, or if you just use it then
Finally 2 great recipes that aren't so complicated and take 55 steps each
How can you not have heard of Worcestershire sauce and tomatoes? Take a look at the recipe for a bloody mary, for example.
The two flavors are absolutely made for each other ... long before anyone had heard of Umami. A common breakfast item in UK and Australia are hot, tinned, whole tomatoes with a dash of Lea and Perrins either on toast or as part of a "full english" (dating back at least to the 60s to my personal knowledge).
This Cioppino looks delicious. If you want to avoid peeling/deveining fresh shrimp, substitute with frozen, it's much easier. Just saying.
The regular can opener can do the same thing as the safety ones if you use them the same way!!!
Using scissors or a knife to peal shrimp is hilarious. Starting with a head-on shrimp, you squeeze to pop the head off (and save to make stock), use your thumb on the belly/body of the shrimp to peal the first to shell segments from the head off by pulling around from belly to back, and then pinch the tail of the shrimp and pull the exposed meat out leaving the vain in the shell. You can peal 2lbs of shrimp a minute like that without worrying about puncturing your hand. Not sure where these people learned to prep seafood, but they should probably ask for their money back... but the recipes are delicious!
We have access to only frozen mussels here (fresh at an extreme price) so you can tap an open shell all day long and nothing happen. Can one assume all of them in the frozen bag are good? Any tell-tale signs that would say a frozen one is bad and should be tossed? Anyone with info?
What was that running in the background by the chairs at 0:55???
PLEASE TELL ME WHICH LITTLE HEAVEN LOCATION HAS THIS BEEN SHOT AT PLEASE !!!!
It really looks like they added sauce to that after they took it off of the stove.
Portuguese people use beer for shrimp mozembique
It depends
I've found that cutting the edge of the can, rather than the top, leaves a can with a sharp edge. If discarding the can not a big deal but I typically re-use the can to discard grease or other messy garbage.
I like to cook and bake too
Phil's is legit!
Yeah gonna disagree on that can opener.. I got a safety can opener in a grocery store a few years ago and that thing has been a tank, the glue is such a non worry.
LMAO
Nice i will try both recipes.😊
Hey Cook’s Country, thank you for your videos. I lived on the central coast of California for years, and have attended one of Phil’s classes on this dish. I believe Phil uses tomato fillets in his recipe. Is there any way to confirm this please?
"Tomato fillets"? Elaborate, please?
@@FirewindII sorry for the delay, thought I responded yesterday. You can buy tomato fillets, which are just the skinless flesh of the outer walls of the tomato. No seeds, or jelly like substance from the center. I know Amazon sells them, and you get a thicker, richer tomato flavor.
Thank you, Mr. Duncan. Proving once again that, "You can teach an old dog..."
@@FirewindII oh, trust me this ol' dog learns something new each day. I also remember him having some thinly sliced fennel bulb in his recipe. If I remembered it wrong, I enjoy the addition of the fennel anyway. 😊
@@michaelduncan2759 Mmmmm.....
Looks delicious
I was about to say I thought San Francisco was famous for the Cioppino (But it doesn't really matter, Monterey is great too)
I had Cioppino recently in a restaurant and it was good, but it lacked that little hint of vinegar, perhaps the sherry. I'm wondering if I'm confusing that flavor profile with a Bouillabaisse or a Manhattan chowder? The Shrimp Mozambique looks amazing. Similar to a Spanish version I do.
I'm a first-generation Sicilian, came here in 1971. I have never seen my Nona or my Pop use either sugar/brown sugar or cinnamon in a sauce...
¯\_(ツ)_/¯
@@ZippityDont Good for you. This is a California recipe.
Who cares....she probably had a neighbor that did
Who cares
@@christophermitchell359 ??
I’d prefer clams, but this looks incredible!
I’ve had cioppinos (cioppini?) with both mussels and clams and I certainly prefer the clams more too!
Bridget's my kinda girl " just making sure the other person is eating the same thing ".
A long tome ago I told someone I put just a touch of cinnamon in my spaghetti he said, "You always have to have it sweet." He doesn't cook and didn't know it's just a spice, and not sweet at all, until I told him.
You aren't going to find fresh cod, shrimp, scallops, in South Dakota never mind the muscles 🤣🤣🤣🤣
Did you know shrimp know the alphabet? If, when cooking shrimp, the body makes a C, that means cooked. If the shrimp forms an O, that means overcooked.
Don't forget the clams in the stew
Where’s the Fennel??? Any good Cioppino has Fennel!!!
Not all do
Oh yes!
Morgan: No need to yell.
Hey guys, look at us! We're all robots! We'll even teach you how to cook delicious meal with all fresh ingredients in 23 mins
My mother used to add a dash of cinnamon to her spaghetti sauce.
UMMM MORGAN IS FFFIIINNNEEE TOO MEEEEE MMM MMM MMM. HI, MS. MORGAN LOL 😆 😂 🤣
"Into the simmering pot?"
It's funny that I just watched an episode of technology connections about safety can openers and the social stigma that we have towards them. I wonder if a bit of that is at play here?
I also wonder how many of the testers actually use safety can openers regularly? Otherwise it feels like there would be a major data problem. Like asking a bunch of people who had never had Asian food to review and test chopsticks.
Super💯
uhhh, Piri Piri sauce is hard to find? Nando's peri peri sauce is at EVERY grocery store i've been to here in the DC area
I've never looked for it. I wonder if I just substituted a commercially available piri piri sauce, if i could avoid using my blender to make this recipe. I've made it several times as presented on the show and it's amazing.
Piri-piri sauce out there in brands is nasty, too vinagery. Invest in one of those small 4 cup Cuisinart food processors. Easy clean up. I use it to make quick sauces often.
@@tomsparks6099 🤷🏻♂️i LIKE Nando's.
NICE, especially NO JAR sauce! Anyone who uses Jar sauce is just lazy. sorry, its a fact. IMO
I love cooking Italian and love seafood so I have to give this a try maybe this weekend. AND yes , I always add a TSP of sugar for acidity! Thanks for posting this great video.
you can't beat peri-peri ~ even better than shimp is chicken livers peri-peri. Taste the drum beat of Africa !
Saw the chipmunk!
I'd wash all of the young chef's dishes. And chop her onions.
Hi.
If you use the peri sauce how much do you use?
As much as you want
Yummmy 🤤