A Meal of Braised Sunflower Hearts

[@bread8445]

Ooo that's so cool! I didn't know you could eat sunflowers. :o

[@VelvetandToads]

I cannot wait to try this. I love the fact you’re able to use « spent » flowers. Do any sunflowers work for this? 🌻 🤔

[@HeirloomFire]

Hello! Yes, any sunflower will work, it will just make the cooking process and help your patience with larger heads. Thanks for watching!

[@VelvetandToads]

@@HeirloomFire Thanks! 🌻

[@natashagreen-whitfield4757]

So....why were your hands dirty though. Is it because you were rugged cooking outside?

[@HeirloomFire]

Right before there camera rolls, I rub mascara all over my hands; Makes me look more rugged. When you work with this type of gear, frequently, they're just gets to a point where your hands never look super clean, no matter how much I scrub them.

[@creepingbert]

question --- what kind of wine was used? answer -- it doesn't matter because the carrots, onions and garlic were little nuggets of pure carbon.

[@HeirloomFire]

Rob Kopple this was a natural Chardonnay, though you could use whatever you’d like.

[@creepingbert]

@@HeirloomFire So, is a Chardonnay good at masking the flavor of burnt food then?

[@HeirloomFire]

@@creepingbert If you are seeking a fight, you won't find one here. If you truly watched the video, you would have seen the coloring on the vegetables were intentional. Research the malliard reaction. Best of luck and thanks for watching.

[@creepingbert]

@@HeirloomFire I've been a professional cook for over 20 years. I fully understand food, and cooking. I also understand that if food, once cooked is charcoal black, it is usually not edible. But hey, taste is subjective.