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Sorry but.....When she failed to use the back of the knife to run down the length of the corn to get all the cream out, I was done here
smashing the pulp and milk out of the cob after cutting the kernals off is common in louisiana. Mash ss much as you can get out of a cob really adds a lot.
love it never had this food love the corn maque choux
caramelize the corn and you wont have to add sugar.
Thyme and parsley?? Not southern at all. One leave the extra salad out 2 brown the corn and 3 Maque Choux with no creole seasoning like what
one cup of diced onions...... by liquid volume??
,
You lost me with the heavy cream--waay too much fat.
You have to get the corn brown in the skillet before adding the cream.
Sorry but.....
When she failed to use the back of the knife to run down the length of the corn to get all the cream out, I was done here
smashing the pulp and milk out of the cob after cutting the kernals off is common in louisiana. Mash ss much as you can get out of a cob really adds a lot.
love it never had this food love the corn maque choux
caramelize the corn and you wont have to add sugar.
Thyme and parsley?? Not southern at all. One leave the extra salad out 2 brown the corn and 3 Maque Choux with no creole seasoning like what
one cup of diced onions...... by liquid volume??
,
You lost me with the heavy cream--waay too much fat.
You have to get the corn brown in the skillet before adding the cream.