too much garlic?...what?

uffffff lomito saltado....

Funny history..... the dish didn't originate in Peru It was created by a German dude who moved to Peru, he added a few Peruvian herbs & spices the longer he lived there.... Apparently the roasted chicken differently

My fav are gołąbki with buckwheat

Peruvian food is very underrated

thanks for explaining about the french lentils! I love their color, and I was looking for something that won't break up - I want the soup liquid to keep clear, for my youngest daughter to eat of it as well. I also used a kohlrabi instead of the potato - I'm diabetic, so I tend to eat as little potato as possible - and also for the liquid to keep as clear as possible as I mentioned above. how about black lentils? those have a higher content of iron, and all my family needs it. I'll try black lentils next time. oh, and of course, I didn't blend any of it thanks for sharing!

How much Butter is enough? : No

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We don't boil cabbage rolls in tomato sauce, we just fry them in a deep pan, turning them around so they don't burn (they brown slightly in places) and then simmer them on low heat under cover. At the end, you take the cabbage rolls out, fill up what has left with additional broth, tomatoes, spices and thicken it slightly (optional). Just like meatballs, you MUST fry them before putting them in the sauce for them to be tasty.

You know it's American if you add tones off butter

My Dad was a 4 engine bomber veteran and Purple heart recipient. If you saw "The Great Escape" , that's where he ended up after parachuting out of a burning plane. Anyway, he said that the Army got very good beef but the Army cooks just ruined it.

sorry, you might think potato bun is better, but I prefer wheat bun in term of texture and the combination of flavor with meat and sauce, for me potato bread is much better for sweet stuff, can't prove you wrong and you can't prove me wrong either since we both have different preferences

Give me a break; no one made this during WW2. No sub, no like, sorry you made a nice meal, but I wanted to see authenticity, not your take. Downvote!

No way hosay, they had imitation steak it was so unavailable...

Not my mans here telling us meat and eggs for breakfast was invented in Australia 😂😂

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60 minutes just for the onions?!?!

Tooooooo much butter!?!?

Eh quite underseasoned

Can you mix it maually? I dont own a mixer

TBH soldiers in WWII eat rations everytime. This meal count as luxury back there.

Chef your tips are invaluable!

It would have sausage bacon pork liver turnip potatoes onions and carrot parsnips nowadays pork liver is left out

Wow!

Thos non stick skillets are literally poison bruh

Polish SUSHI !! Try SUSHI JANUSZI

Pro tip use tallow instead of oil for a superior result

I tried the tin foil idea and it fell apart and now there's tiny specks of foil all over it lol

I'm Polish and dang... I am trying out those improvements.

Looks good but about as WWII as Inglourious Basterds.

oo my best dish:D

would those be considered obrian potatoes?

One thing is very wrong in it, the suggestion of you can replace fresh tomatoes with canned. You can't! Canned tomatoes give a strong unpleasant sour taste due to their vinegaryness.

Made this tonight my family loved it!

No chorizo?

And there you see that he hasnt learn how to make it

I like the over-the-top egg salad as you portray. More vegs is better- I agree. I think I would switch the black pepper for the white since another recipe suggested it when making a NY style. Being frugal with mayo is a great idea- didn't think of that. Thank you.

Bro's an Assassin with the garlic

I just finished making this meal and it is DELICIOUS! Two things that are a bit different for me was searing the meat worked better with less olive oil/none and maybe a bit less wine (how dare I say this!), maybe less a 1/4 cup only. I only had a 5.7 quart Dutch oven and barely made it with a 3.25 lbs piece of meat. Great flavor, great looks, great email. Thanks.

Looks great, approved by a Peruvian!!! ❤

Claiming that green peppers have no flavour is pure food snobbery

For gołabki use electric backing pan (prodziż) you need to cover them with cabbage leaves you can also use mushrooms for stuffing recipe from Poland + ofc tomato sauce

I prefer pumpkin pie, sweet potato has a texture that I don't particularly like.

Dear Chef Parisi, I like to commend you in the execution of this dish. As a Peruvian native is refreshing to find chefs that sticks to the basics of the cuisine. Thanks!!

This #AsianCajun completely agrees with gumbo served with potato salad.

we call it pimiento instead of jalapeño i believe that's how ppl call it in the north (mexico)

So delicious!!! Nothing better than a classic oeruvian dish 😋😋

Green peppers are great for omelettes.

Steak? WWII? Ok, no. Who was eating steak for breakfast during war time? Rich whytes? Because my grandpa who served in the war and many others of that time never told me they ate like this. Gaslighting is a helluva drug. This creator making up his own history. Must be Republican. UGH.

I bet Japanese yam pie would be even better than sweet potato pie, especially with that chestnut flavor. But the color might be weird (gray?)