For the love of all things holy Mike - tuck your ever loving fingers when you're chopping! Don't give your chef friend a heart attack! I love your "ish" measurements. Cooking isn't a science, you're absolutely right about that - it's an art. Yeah there is some science involved, but mostly it's an art. Gruyere is my go to cheese for french onion soup, but gouda is a great choice too. Nice smokey flavor pairs well with the soup.
I'm usually more "tucked" than I was here. My technique slips when i'm narrating and recording video and everything else, I guess. And I totally agree with cooking being an art. I never make anything exactly the same way twice, becauae it's all about feel.
These ones weren't either, so I just had a very small beret made to put on each one before I cut it up in a kind of "knighting" ceremony to make them French. Didn't film that part, and I'm also not sure how necessary it was....
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I dig the cooking "stuff " of the channel, Mike. I know it didn't perform very well in the past, but keep it up, punch 👊 👏 👍
I think I will. They're fun to do, and I have a lot of good dishes to share!
For the love of all things holy Mike - tuck your ever loving fingers when you're chopping! Don't give your chef friend a heart attack!
I love your "ish" measurements.
Cooking isn't a science, you're absolutely right about that - it's an art. Yeah there is some science involved, but mostly it's an art.
Gruyere is my go to cheese for french onion soup, but gouda is a great choice too. Nice smokey flavor pairs well with the soup.
I'm usually more "tucked" than I was here. My technique slips when i'm narrating and recording video and everything else, I guess.
And I totally agree with cooking being an art. I never make anything exactly the same way twice, becauae it's all about feel.
yum !! I could not find any French onions will Australian ones do.
These ones weren't either, so I just had a very small beret made to put on each one before I cut it up in a kind of "knighting" ceremony to make them French. Didn't film that part, and I'm also not sure how necessary it was....
@Wooden ThingsAndStuff I could try the same.cheers . Have a great holiday break.
that did look good ...
I crushed four bowls that night back to back.
I don’t remember subbing to Mike Cooking Things and Stuff 🤔🤔
But you DID subscribe to a channel that has "AND STUFF" in the title.
I thought we'd see more cheese stuck in the beard
Sorry to disappoint. But I have many more cheeeeesy recipes, so maybe you'll get your wish eventually!