❤❤❤❤❤

Butter is added to make the taste of the salt and pepper pop better. You've probably added as much butter to that one serving than you would put into the whole pot.

That sounds good I'll have to give it a try! Happy thanksgiving!

Looks fab, gotta try it now! May pimp it up with mushrooms, peas, garlic, but the basic recipe should do nicely! I'm from the UK, so Marmite is a staple and this is another great use for it, thanks :)

Vegetarian Christmas Dinner For Two, At Home 1240pm 26.11.24 sad sacks sat on their own pulling their singular cracker - and losing out!!! how's that done, mate? i'm sick of mushrooms, unless they're covered in breadcrumbs... can we have a decent take on the alt version of beef wellington? faux ham roast or faux chicken roast.... roll out pastry, spread sage and onion stuffing over rolled out pastry... cover faux ham/chicken in faux bacon. place faux ham/chicken (pre boiled!) on the sage and onion pastry, and roll so the ham/chicken is wrapped in said pastry... bake in oven. serve with roast potatoes, yorkshire pudding, and faux sausage. obviously veggie gravy of choice.......................... for sweet - lemon cheesecake. then dig out a cigar and whisky. toast your own health (fuck 'em all!!) and watch porn!!! the singular xmas -and i hear there are a great many sad sacks out there...

Rub with lemon to keep from turning brown

Thank you but one thing puzzles me, why not save the mushroom juice (i presume you evaporate it so as not to boil onions, hateful taste), and add later? What am I missing?

thank you so much ive been meaning to cook with soft tofu!

I can’t wait to try this recipe. It looks delicious!

I'm a 77 year old New Englander who grew up on rutabaga. This was a go-to vegetable in the colder months - in other words, for half the year. I still love it. I like it just plain, mashed, with butter, salt, and pepper. It goes with most everything (well, maybe not pasta).

Doesn't the milk curdle when you reheat ?

I've been making a similar version, but with no milk of any kind. In find the cottage cheese provides all the needed moisture. I put a little sugar in the batter, not much, on the theory that it helps with color. I eat mine with apricot jam. I can't convince anyone to try them that way but apricot jam is great topping!

Thanks!

As a Bulgarian, I can say that this is one of our greatest inventions.

My favorite soup in winter❤

You would get such a better crust and much more mushroom flavor by not adding any water, butter or oil until after you fry them, they're already moist.

Deglaze with some wine add paprika and thyme . Normalize rhyming ingredients

May I suggest using an egg slicer for the mushrooms, it's what I used in a commercial kitchen when doing prep.

Is miso necessary? Can it be omitted completely or replaced with something else?

This looks incredible! Great video.

This is exactly how I make my mushroom soup, and the miso paste I use has a bit of sake! Delicious recipe 🍄

Hi! Here’s the full recipe: howtomakedinner.com/blog/cream-of-mushroom-soup/

I made these pancakes just now, but I did not want to use the flower because I wanted to keep it keto, which is my lifestyle. So instead of the milk, I used a tablespoon of coconut oil and then I used a cup of almond flour. They added a teaspoon of coconut flour, mixed it all in came out delicious but I also added some vanilla. I did not add the salt because I don’t like the salt that’s already in cottage cheese and I have to say your recipe is wonderful. I just tweaked it up a little and it came out really good for those of you who are doing keto. Thank you for your hard work subscribed to your channel.❤️

I add a scoop of sourdough discard to my pancake batter and store 8n 5he fridge. have a sourdough starter put a scoop in the batter. I store the batter 8n a glass jar in the fridge and make a few as needed.

So a biscuit is not a cookie? This looks great!

Omg yummy

My fave biscuit is crunchy to dip in my cuppa 😂

Q: ever disolved a teaspoon of Marmite into a mug of hot water? - for a hot savory drink. Bought my first Miso paste yesterday coz' I'm gonna' add Miso Soup to my culinary repertoire

Thanks for the laugh. I hadn’t bought spaghetti squash in years but recently bought two. Cooked the first - 100% disappointing. Now what to do with the second ….

Miso gravy from the Naam? Well, that is a local legend. Thanks for sharing your version.

Add beef bouillon to taste for a beef and Clamato cocktail!

I'm a bit fussy about subscribing but you give a lot more information and tips than many you-tubers do, so I am now a subscriber 👍

Use what you've got is always a good idea!

Sweet chilli sauce always adds that undefinable umami flavour to almost any dish. A bit like adding a few anchovies, not sure if you can taste it but it gives that umami like flavour to lots of dishes. I do like your little additions like these in your recipes, big plus for your videos 👍

Great video. I always wonder why people wash/scrub potatoes. Most are pre-washed anyway. If you put a potato in the oven at 425F for 45mins to an hour then anything on it will die!

Looks delicious!

Tajin plus cottage cheese makes me fall into a flavour vortex. Buckle down. This about to get vegetarian vertigo.

Canadian dollars need to be taken with a grain of pizza salt. Such a hot video. Even for a pizza oven video. Extra hot.

I love DIY mayo, but when I spontaneously added a teaspoon or so of pesto, it was indeed the besto!

I like the quality of *Breville* products. *Solo* Pi outdoor pizza ovens are also nice. Thanks for this excellent, in-depth review. I _love_ your cooking!

About oiling, I was expecting you to explain, what you do after this step, how much you wait for it to set in before cutting food, do you wash it before cutting your food, what is in that oil, is it food grade, does it transfer to your food. I’ve never heard of oiling wood board before, that’s why I’m asking. Does it feel oily to touch afterwards? A whole bunch of questions, I feel rather confused after watching your video.

I love mish-mash

Great ideas! Thanks!

Thank you for the recipe! Since I love both cottage cheese and eggs, these pancakes will be perfect. However, the cost of cottage cheese has doubled over the past three years. Here in NJ, the average cost is $4 for a two cup container. Nuts! These pancakes might be great - but they're not inexpensive. Let's hope for better prices after Trump is elected next week.

I've tried the Aquafaqba mayo several times, and although it tastes good, it's always too runny. Any suggestions?

Zara kintra here's the pea fritters

So gl

Glass dulls knives super fast So it would be a lot of work keeping your knives sharp and I like sharp knives personally

I save our bean juices from the can and freeze it until we need to make mayo. I never purchase store bought mayo anymore. I find the aquafaba mayo keeps longer than 2 weeks in the fridge perhaps because there’s no raw egg in it? The black bean juice works just great and I don’t mind the darker colored mayo that results from using it. I like to think there are some of the bean nutrients in my mayo now.

3:06 That's the TRUE moment of cooking Thai food. There are no such thing as Teaspoon, Cups, etc. A pinch of this, a handful of that is the way to go. Also, (Cooking) all at once is the true test of mother to the daughter to see if she is ready to be "in-law" in another family.