It’s an interesting guess. 😁 Just Bulgarian. ✌️

Hey! In theory if used quickly (a week or two tops) you should be okay. HOWEVER, keeping the herb and garlic one specifically at room temp makes them more prone to botulism, albeit a rare thing. I’ve not experienced it personally, but you want to be careful with storing (best fridge) the oils and also using clean ingredients and sterilised jars to reduce those risks.

Hey! Cool idea, but which recipe did you have in mind? Did you mean tea instead of spices? I guess this would depend greatly on what the tea was, but it sounds like a neat experiment. I'd keep the oil temps lower to stay on the safe side and not burn any gentle ingredients that may be inside. Let me know and maybe we can dig deeper. Good luck!

Tips from the motherland! Love it. Keep them coming. 😎

[email protected], you are greatly appreciated, sir!

Neat way to get basil to last longer! 🙌

Love your saying hi! :) More to come soon!

Nearly! Europe, Bulgaria. Well… a certain type a Europe, but still… 😁

Dude, Chef’s Table is nothing short of epic. Your words mean the world.

Appreciate the support, man.

Bit all over the place I'm afraid. I'm Bulgarian having spent a bit of time in Liverpool, UK, but the accent is entirely local to Liverpool. It's a weird one. :)

Give them a little go. :)

Thanks, Travis! Glad you enjoyed it. 😄

Do you have a favourite pasta shape btw? Curious what that might be. 😄

Sweet! Red or white sauce, where do you stand? 😁

Cool of you to drop me a message! 😄 Let me know if I can be of any help. 🙃

Hey there! :) Just omit the anchovies. Quickly fry the garlic in a good glug of olive oil over gentle heat to give it a touch of color, but be careful that you don’t burn it. 2-3 Minutes of gentle sizzling tends to do it. Continue with the tomato paste. Should you need a touch more oil, don’t hesitate. Turn your tomato paste to a deep ruby red and that is already a preeeetty solid foundation for a good sauce. Resume as the recipe suggests, but feel free to experiment for your own twist. :) If you wanted to add capers you totally could. Their briny acidity would be cool I think, but i would say you could easily add them towards the latter stages of cooking the sauce. Hope this helps, but let me know if any questions or ideas! Have fun!

You being here is already plenty! 👏🤙

Love the stuff. 🤓

Sounds pretty good! :)

Is why I posted when I did. I got you! ;)

I loved the combo. True story. It's insanely good for how simple it is. Raw is already good. Baked... is pretty epic.

Yes-ssir! Much appreciated. Any thoughts are more than welcome too. Have an awesome day.

Many thanks! Best of wishes!

Much appreciated!

Great shout, Ames! Hope you’re doing well! Keep the ideas coming. 🙃🤙

My pleasure, Chef. I could have a pan like that to myself any time of the day. 😀

Loving the international ambience. 😁✋

Not quite, but you're not the first to ask! :) Ready...? Bulgarian.

Feedback well received as always, friend. You’ve a keen eye! 👏

I too am impressed by your presentation, sir. Privilege to have you here. 👏

Couldn’t disagree. 🫣

Happy to have you made you laugh. :)

Many thanks! Point taken. ✋

The talking was perfect. 9mins for 3 oils is very reasonable

Hey, there! Just double checked. It’s an 8”. 🙃 Having said that, I think you might get some cool, meltier results with a 6” for a runnier core. Hope this helps, but let me know and I’ll try to pitch in. 🤞

Good man. 👏

Yep!

It was begging for it. 😇

Keen observation. :)

Appreciated! 🤘

A luscious sauce on its own. :)

Great input, sir and a pretty cool idea! Glad you're enjoying the content, but let's see if we can get you cooking as well. :)

Pearl League here I come!