This is great, I love head cheese. People (at least here in the US) are forgetting what food is. The most honest offering of animal consumption is head cheese.. The supermarkets are full of factory raised, factory processed meat products. All reverence for the animal is being lost because people want to hide from the truth behind the process of getting animal from birth to the table. Auguste Escoffier would be happy to see someone like you still alive in the 21st century. Thanks for the great video. You have payed the greatest homage and respect to that pig.
@jtclark8773 жыл бұрын
Thankfully in the Southern USA there is still Souse available at even walmart.
@OMGitsTerasu3 ай бұрын
Alot of us still eat head cheese. I was raised on it in California and every meat market I've been to had some for sale.
@michellewigham4 жыл бұрын
My great grand mother used to do this with a cows head and make pie with the meat ,she open a shop and made a fortune. Great to watch .Thanks
@djp2707 жыл бұрын
Best thing I have ever heard, "Looks like something from a 70's POOORNNOOO.....Whatever that means." Just after the 11 minute mark. I want Scott to narrate my life. Or I want to watch 70's POOOORNOOO.... narrated by him. But for real. I love this channel and want to make this.
@herniboots83308 жыл бұрын
Hi ScottFound your channel earlier this year and have tried several of your recipes. This one took me back to my youth. I went to my local family butcher two weeks before Christmas to order an ox toung and pigs head, to be told very unlikely I would be able to get the pigs head. I had a great reminisce with the proprietor about "the good old days" of butchery and proper food. Two days later he contacted me to say both items were in and he apologised for having to charge me £8.00 for it. We both remembered a time when they were 50p or even free!Best eight quid ever spent! I made a really meaty version with minimal fat it came out like a course liver pate. I asked my wife and kids to try it (who were extremely sceptical). The verdict "Wow that's really nice!"You Mr Rea deserve the credit for this culinary extravaganza and change of opinion in my household. Thank you for keeping traditions going I have great respect for your desire to document these skills - You are a legend in your own lunchtime! Kindest regardsGary Hearn
@wadewilliams49894 жыл бұрын
I learned some time back that my third great-grandfather was a Gloucestershire butcher. He came to the U.S. in the 1840s, and subsequently farmed, but he'd been a butcher back in England. It's great fun to learn of the kinds of things he may have done back in the day. Thank you!
@Floralie_7 жыл бұрын
Even though I would never, ever eat this. Im glad to see people still use EVERYTHING from an animal. Nothing to waste, I love that. Old school. More people should do that.
@AussieMusicRocks9 жыл бұрын
My Mum was German (I was born in Australia) she used to make what she called "Potted Meat". She did exactly what you did in this video but she would add more trotters and even Hocks to boost up the meat quantity. Once she had all the meat off the bones (she left the meat quite course) she seasoned it like you did, then she'd half fill the molds and pour the liquid over the top of the meat so it was at least an inch over the top of the meat. Then she would add cooked carrot pieces, celery and onion on top of the meat. Once it was set and removed from the molds you had a layer of meat on the bottom and the veggies on top all held together by the delicious jelly. We would sprinkle a little vinegar over it just before eating it. It was so good. Because it was so fiddly she only made it a couple of times a year, definitely at Christmas time every year and then again when she got sick of us kids asking her when are we having potted meat again. When she did make it there was plenty. At least a dozen or so loaf tins like the one you used. I'll never forget Mum's Potted Meat". God Love you Mum, may you rest in peace.
@MingyeChen8 жыл бұрын
this is beautiful, thanks for the recipe!
@AussieMusicRocks8 жыл бұрын
+Denis Franks Sulza. What does that mean?
@gaillevine74618 жыл бұрын
AussieMusicRocks
@Sekei..7 жыл бұрын
Sülze de.wikipedia.org/wiki/S%C3%BClze The English article refers to the Czech/Polish version though
@davidjsaul6 жыл бұрын
Sounds nice!
@bebopsbaby17 жыл бұрын
I want to make souse myself. I grew up eatung a version of this spicy n very tasty. The old food ways are slowly dying, but for people like you,thank you for sharing.
@DerHerrMitR9 жыл бұрын
My grandfather used to work as a butcher here in Germany. Your videos remind me of the times when I used to be a little kid, watching him work. Sweet nostalgia! That man taught me about meat, and where it comes from.
@coreyhunt28224 жыл бұрын
I only got headcheese on Christmas Eve, my Swedish Grandmother made it every year. I never did learn how to make it. Thank you for the lesson.
@KB4QAA9 жыл бұрын
My dad has told me about hog butchering on their farm in Tennessee, USA in the 1930's and 40's. The one part of the pig they did not use was the head, perhaps due to the extra work required. He said that there were ladies in the area who would make the head cheese for a fee. Thanks so much for this important heritage. bill
@51rwyatt7 жыл бұрын
Such an important video. If we choose to eat meat, we should use the whole animal, and put our hands to it in dishes like this.
@mikesalmon994510 жыл бұрын
Brother, that looks way better than any 'head cheese' that I've seen in the states. Can't wait to get a pig to butcher.Keep the videos coming! And thanks
@southernpatriot9127 жыл бұрын
Scott, colmans mustard needs to start paying you for all this publicity, your making me buy it! Love the videos keep it up man, and thank you so much for spreading the knowledge!
@SuperMagnumguy8 жыл бұрын
Scott, another work of Butchery art. You know watching Your channel and then reading the mindless comments ten year olds are leaving here makes me feel blessed to have lived my life when and how i did, In the country having real food just like You are making here made by a wonderfull Mom, Dad and Nan who taught me their cookery magic in the kitchen every day and having been blessed with a best friend who was a past master of the Yorkshire Butchers federation and watching and learning from Him and helping at every chance I could get. As I said I am blessed. Uncle Edwin had a butchers shop and I can still taste His brawn and I will again after following Your lead here. Thank You Scott from a very grateful Geoff.
@LadyB_miniatures8 жыл бұрын
Agreed.... vegans are the worse offenders for it
@apteryx70804 жыл бұрын
This is my second time watching this Some months ago I followed these instructions and made my first brawn. It was incredibly delicious! I've now sourced 2 smaller pig's heads and I'm here for a refresher course. Many thanks Scott for your videos, they are informative and entertaining!
@gregglasgow94329 жыл бұрын
Thanks. I haven't been able to buy either pickled pigs' feet or head cheese around here for years. A local butcher has agreed to give me a head and against my wife's wishes, head cheese is my next project. Thanks again. Greg in Truro, Canada
@TheScottReaproject9 жыл бұрын
excellent Greg.let me know how it turns out mate.cheers,..Scott
@AllenBrosowsky5 жыл бұрын
You, my friend, are my new hero. I love head cheese. I have had this since I was 10 years old. I LOVE it. Now I know how to make it. My mother used to make it. The stuff you get from the stores is ok, but not as good as homemade.
@simonsmith93635 жыл бұрын
Scott Rea, sponsored by Colemans, LOL ;-) My mum made brawn, this took me back! Thank you.
@howardjohnson21389 жыл бұрын
Today I had two thick slices of my head cheese between two slices of plain white bread slathered with mayonnaise, chopped green onions, and prepared horse radish. It is wonderful and I look forward to several more days of this delicacy. In the a. m. I'll call my AMISH butcher and thank him for all his effort and let him know how much I appreciate his thoughtfulness. I thank you too 'cause I always enjoy watching what you do and the way you do it.
@GreetTheSacredCow10 жыл бұрын
Artisan is right. I could listen to you go on all day. Good shit.
@valentinlance80729 жыл бұрын
That is truly a work of art, I wanted to get an apprenticeship with a butcher, but I didn't get hired, so I went a different way with my work. This really shows what made me want to be a butcher. Unfortunately, here in the US, butchering jobs are a pretty niche type of thing, so unless you are lucky enough to get hired by the right people, it's not easy to follow that career path.
@noelcox31925 жыл бұрын
Absolute genius. You've given me inspiration to try many unpopular cuts. I'm currently boiling 3 pig's tongues. Thank you! I'll ask the butcher for a whole pig's head.
@jaredj63110 жыл бұрын
3:22 it's no longer a dying art. It in the rise thanks to People like you. Thanks for sharing.
@IronChefBklyn3 жыл бұрын
I'm an Italian American, and every few weeks I come back to this vid as part of my trip down Nostalgic Lane....we need to get back to basics here in the states, about MANY things, and the lost practice of creating these wonderful delicacies from the 'forbidden bits" like head cheese is a great way to start. If the kiddies are raised WITH this "whole animal" philosophy and approach to food, they will grow up fearless eaters, enjoying EVERYTHING....with NOTHING WASTED. Think of the absolutely BRILLIANT culinary possibilities that could replace the boring old usual suspects on the typical modern American household dinner menu! EXCEPTIONAL tuturial as always from the SRP!
@paulclarke2678 жыл бұрын
i'm glad to see that our history isn't being forgotten the history of our past to me is very important and shouldn't be lost thank you.
@DANVIIL8 жыл бұрын
A beautiful pig's head meal and so delectable!
@TheAlbiCollier9 жыл бұрын
This is a hugely popular meal in our Maori diet, My uncle used to leave the eyes in just to freak out whoever found one... it was amzing to eat, albeit a little daunting at the prospect of chewing half an eye, although the eyes got tasty after a while and no one in the family minded chunks of cornea hahaha good ol days!
@TheScottReaproject9 жыл бұрын
all part of the experience Albi. all the best mate..scott
@4hm35319hd0h59 жыл бұрын
+Albi Collier Yeah, always sucked when you chewed on a tooth though haha!
@valentinlance80729 жыл бұрын
+Scott Rea Could you do video on Pressack? As great as this brawn looks, I am not a big fan of garlic and onions, but always enjoyed the many different headcheese types in Germany when visiting family.
@pakatongia92069 жыл бұрын
+4hm35319hd0h5 dahahaha hard! always ate it and had the odd tooth in there..
@hnoonabdldaiam71068 жыл бұрын
+Valentin Lance hu
@Lordwolverine8 жыл бұрын
what I like the the most is his love of food .......with the final product he doesn't show the end piece. he cuts another and then squares it off then shows us what it looks like.great passion for food is awesome thank you for this video
@kimbelcher56859 жыл бұрын
Scott I really enjoyed this video. I remember my dad eating head cheese years ago. I agree with you, we seemed to loose a lot of our artisan culture as time goes on. It's nice to see someone keeping it going. God Bless :)
@TheScottReaproject9 жыл бұрын
many thanks Kim,so true.all the best..scott
@eightgeorge10 жыл бұрын
Really enjoyed the old school recipes from the cuts of meat that are throw away. Going to make pig trotters tomorrow. Love to see an old school pig trotters vid. Really interesting and i bet this kind of food was what we peasants eat in the days. Thanks
@ludlowdogwalker13336 жыл бұрын
Made this yesterday! Fantastic. Never in my wildest dreams did I think my end product would taste this good! Thanks SRP.
@lumpyq638510 жыл бұрын
I have never been more impressed with any Video I have ever watched. That whole process was simply amazing, and so informative. When you cut the Terrain and said add it to a pan with what ever I was happy I watch this.
10 жыл бұрын
Hi Scott, We make this the mexican way, it´s called "queso de puerco", my dad puts vinegar, curing salt and oregano while boiling it, slices paper thin when cold and makes the best sandwiches of all times, great video. Ps. Thanks for your great videos!
@baemahogany91677 жыл бұрын
Dani Corazón de Melón sounds good
@taylormuglia5774 жыл бұрын
Fantastic video- love your attitude about things. How great to be preserving old traditions.
@MrEelwentworth9 жыл бұрын
Growing up I would visit my grandparents in Mexico for the holidays and it was tradition to butcher a pig. My favorite was when they would render the fat and fry up the tail and ears. Delicious with a dash of hot sauce and sprinkled with fresh diced onions and cilantro. The video took me back, thanks.
@dr.keithw.kirbyd.d.99795 жыл бұрын
The best video on Head Cheese yet. gong to make it to
@matthewpearsall92497 жыл бұрын
I love this video when I'm at a bit of a lose end I watch this video it chills me out Scott you are the bob Ross of the food world
@michellerangamaihi40326 ай бұрын
What a treat...we used to have this when I was a kid and haven't had it for years. I must give this a go one day. What a brilliant looking feed.
@guciochris52978 жыл бұрын
Fantastic video- thanks Scott. It reminds me so much of growing up and what my mum use to make back in Poland. Cheers!!
@prairiepints41516 жыл бұрын
Scott, You are frigging hilarious and I'm learning things! Your channel is a stunning example of how to teach.
@robprince624210 жыл бұрын
Scott, again you have made a wonderful creation, Looks delicious !
@rennybarr10 жыл бұрын
Fantastic! I think the putting some on a roll is just beautiful. Add a nice cold ale and oh man!
@mytexasseason60365 жыл бұрын
I remember eating head cheese at my grandparents farm when I was a kid. Love that stuff. Nice job SRP!
@BrooksMace10 жыл бұрын
Awesome video! Your home butchery shop is looking very nice as well!
@howardjohnson21389 жыл бұрын
I scooped out the brains, gently sautéed them, added a beaten egg with milk, and had brains and eggs. It's been a LONG time since I've had that dish. I am no longer able to get cow or calf brains anymore (probably due to fear of mad cow disease). Good stuff and I'm glad you pointed out to take the brains out and eat them separate. Thanks
@billybareblu8 жыл бұрын
+Howard Johnson Oh yes! A treat from my boyhood that my grandmother used to make!
@howardjohnson21388 жыл бұрын
You musta had a super grandmother.
@Theremedialgash6 жыл бұрын
Sounds wonderful but I've always been wary of brains - was 15 when BSE blew up in the UK (1993), but would like to try it - does it have a particular flavour, or is it a textural thing? Love piggy flavour and denounce people who think lamb is 'gamey' - just wondering if it's worth the effort to source?
@tvanbrown10 жыл бұрын
Beautiful! Just like hog killing day of my youth in the Southern US. Head Cheese was a favorite but the southern's had another version with more vinegar...pickled more or less that was called "Souse Meat". Nice work Scott!
@v_n_5347 жыл бұрын
I made it and it is delicious! I put little chunks of carrot in mine.
@jordanbarton11576 жыл бұрын
You inspired me. It was delicious. If I knew how to upload pictures, I would. Thanks again.
@robclitheroe45516 жыл бұрын
Many thanks for showing us how to do this Scott. I'm an old fart that last ate Brawn years ago - because the stuff you buy in supermarkets now is definitely NOT how I remember it (or Haslet). So now I know how to make it (courtesy of your fantastic video), I can't wait to do my own now and tell all my kids and grandkids I've been making this tasty stuff for bl**dy years! Thanks again Scott
@GypsyTheGoatOnTube10 жыл бұрын
Awesome. Really enjoyed that. I've seen head cheese here in America, but it's never looked like anything I wanted in my mouth. Seems more gelatin than pig. Yours looks so delicious and as soon as I get hold of a head I will absolutely make it. Thank you so much for sharing your talents. CHEERS!!!
@tracylemmerman77878 жыл бұрын
thanks dude bring back so many memories, my father was old school loved head cheese's cold cuts , he grue up in camaden nj in the late 40 early 50 's he wood realy in joy your show thanks , Snook
@jawmover10 жыл бұрын
Artful process. I can taste it through the computer. So glad to view this lost art. Can't wait to give it a try myself. Keep these videos coming, my friend!
@failboth9 жыл бұрын
Dear lord, I found your channel yesterday and I'm getting so very hungry! It all looks so very tasty. Never had any of these dishes like black pudding, haggis, headcheese and will try it all and so much more as soon as I can :)
@stuart2075 жыл бұрын
I used to absolutely love brawn! I've not seen or had in many years. I remember it having more of that delicious jelly than yours but that still looks amazing 👍
@SpLiC3Y9 жыл бұрын
Your channel has all the stuff i liked watching in the river cottage series but with no filler just the good bits. Keep the instructional vids coming :-)
@yellowsubmarine612910 жыл бұрын
This is a great video! I am so happy I came across your channel- can't wait to watch the rest of your videos. The Canada goose one is calling to me.
@gridcaster5 жыл бұрын
This is such a beautiful end product. Total wizardry.
@pfaffman1009 жыл бұрын
Scott you are a sensation on the Tube.
@ytmom9 жыл бұрын
Wow, that is beautiful. I always heard "head cheese" (yes, I'm in the US) and thought it would be gross. Now that we're raising our own hogs I've been looking for recipes. Okay, so I'll likely feed the eyes to the dogs, but the rest...I can't wait!
@tonybutcher476210 жыл бұрын
Very impressive , and after watching the venison rack I got my self a couple of Lamb racks for the week end . Cheers
@NerdArchives8 жыл бұрын
You sir earned my subscription to your channel. I may be an american. But, I enjoy watching you cook some very intriguing delicacies. Thy all look so good after all your hard work on each dish. :)
@MrCube1710 жыл бұрын
This was a gruesome one to start but the end result looked delicious!
@mwrightreynolds10 жыл бұрын
Scott Rea I am glad I found your channel. I've been watching for several months now and really love to watch your very informative videos. This video was special for me cause I never new what the process was. You've made it look inviting and I am going to try it. I'll let you know how it turns out. From Florida, USA keep up the great and fun videos. Could you do some more videos on visiting your friends in the butcher market and the country side. Thanks.
@morino5559 жыл бұрын
In Mexico we call them "Queso de puerco" your version looks amazing, i will try to make it
@kennethcaine34023 жыл бұрын
Great job, I LOVE Hog Head Cheese, I LOVE the way you did this and the directions you gave. My Grandmother made the best she was born in 1892.
@jtclark8773 жыл бұрын
I learned to eat the whole animal after leaving the USA. I ADORE ''queso de puerco'' as we call it in Mexico. Ta for this video my friend.
@kevswick9 жыл бұрын
Man. you are truly a master! Nice to hear you pay respect to your elder teacher, quite honorable! You inspire me and make it look so easy. Did you include the eyes and tongue? I think I seen you discard an eye. Please do a video about making jellied pork tongue loaf, nothing tastes better! Thanks from Ontario, Canada, for your shared knowledge.
@kevswick9 жыл бұрын
Whole pork tongue
@roberthaddad57857 жыл бұрын
Scott, thank you very much. Amazing video. I really enjoy watching your work: You are a true craftsman.
@howardjohnson21389 жыл бұрын
My Amish butcher called this am to say he had a head if I wanted it. Went over to pick it up and he gave it to me after cutting it into eight pieces. Though He didn't want any money I paid him more than he ever was willing to take.'Can hardly wait to begin the process.Thank you so much
@MrDel1969trotter10 жыл бұрын
really enjoyed that,and what with being on a soft diet through having my jaw rebuilt from my legs twice due to oral cancer I bet that is soft enough for me to eat.....new project coming my way..lol and I cant wait to taste it,ty your an inspiration tc and chat soon bry
@TheScottReaproject10 жыл бұрын
many thanks,very much appreciated Bry.hope your recovery goes well my friend.all the best. scott
@MrDel1969trotter10 жыл бұрын
ty for the reply scott,your a star do you know any more recipes with meat that are superb and tasty that someone who,s had an op like me can cook and eat....if so brill and if not no prob not only meat but I love fish more than anything...also I gonna tell all at north Manchester general to follow your channel,i think it will help a lot regards again bry
@MrDel1969trotter10 жыл бұрын
maxilo facial unit that is...sorry forgot to mention it..lol
@namafarm4 жыл бұрын
so great! thank you.. I am making it right now and was boiling the whole hogs head with the tongue yesterday, chilled it overnight, and am now picking the meat off the skull, and clarifying the jelly Thank you for your very clear instructions! I'm making a bit of liver paste as well and will make Banh Mi sandwitches when done with this head cheese.. I didn't have the ears to sliver into my brawn as they skinned entire animal and removed the ears when doing the on Farm slaughter, but we do have the tongues and hearts... the trotters were not so great, so I'm just using the head meat jowls etc. today I'll reheat w eggs to clarify pork jelly to keep for stock I add wine to the broth for the taste and lemon or vinegar, salt & black pepper... I'll also use some Cilantro and hot pepper as I'm going for a more Thai flavor profile Where do you get that awesomely sharp Bone Saw, Chef Steve?
@Daniel-vj3gk9 жыл бұрын
Respect to you once again for passing on some fading culture to the global public, Scott. I remember eating a pork terrine at a very swanky restaurant that was a dead ringer for this dish. They served it with little cubes of apple jelly. It changed my life and I bet it wasn't as good as this little gem. I'm converting my basement into a charcuterie larder as we speak but before it's finished I sill be trying this one out for sure. I hope to repay you with a video you can try yourself. Keep up the great work!
@TheScottReaproject9 жыл бұрын
Daniel Look forward to it.
@janetconover95014 жыл бұрын
My introduction was in Tokyo; "French chefs' in Tokyo train in Paris and the quality of the "french" charcuterie is very high. High end Tokyo department store food counters would sell head cheese in slices, to be served on a leave of bib lettuce, with a dab of rustic mustard and a tiny pickle
@insidiousengineering10 жыл бұрын
Nice work Scott. Here in the US Head Cheese looks more scary as a finished product than the pigs head you started with. Yours is a Fantastic looking finshed product.
@annewilliams76906 жыл бұрын
With a nice glass of red wine !!! Yummy !!!
@FarmFreshIB6 жыл бұрын
My Grandma made this as well. She sometimes added pork shoulder to the mix for more meat. She also cooked a bit of oatmeal into the meat. She served her "head meat" sliced when chilled then battered with flour and milk with lots of black pepper in the batter. Then she pan fried the slices in bacon grease and it finished crispy on the outside and creamy on the inside. Usually served at breakfast with eggs.
@michaelsolosky535 жыл бұрын
Well Done Scott! I just ate half a pound of hot head cheese made here in Michigan and washed down with a Michigan beer from the Frankenmuth brewery. Delicious!
@joeysalomon41374 жыл бұрын
Simply amazing! Great introduction of head cheese to my culture.
@jackgriffith92292 жыл бұрын
Delicious 🐷! I wouldn’t believe it if I was told.However, seeing is believing ! Outstanding post! Brilliant Chef/Butcher! Thank You 🙏!🐖🐖🐖🐖
@emmaduncan29915 жыл бұрын
Scott's a genius!
@georgeczeiszperger76827 жыл бұрын
Great Video, my third go around I got it right! lessons learned, fat will not gel and you MUST reduce the broth in order to get a gel
@BrianGondo10 жыл бұрын
Awesome video. Thanks Scott
@jimbojet87286 жыл бұрын
Thank you Scott. Ox tongue, fantastic.
@ddoyle118 жыл бұрын
This made my mouth water! Thank you for sharing with us.
@thesailjunkie6 жыл бұрын
Scott, you are an artist.
@peterstephenson97055 жыл бұрын
Hi Scott thanks for this and the many other videos. Could you say a little more about where the glands in the pigs head are and what to look out for?
@willmacleod17426 жыл бұрын
Fabulous Mate, well done. Thanks.
@RoryMacL19 жыл бұрын
This looks much better than the version I'm used to with pieces suspended in pork jelly.
@spbeckman10 жыл бұрын
Very nice demonstration! I'd appreciate seeing a follow up video showing how you worked with the brains that you reserved at the beginning.
@stephenpreece22853 жыл бұрын
Thanks Scott Recycling at it old school best ! I'm in the process of making Guanciale and the dog nearly got the left overs !! However I decided to make a brawn glad I did !
@15M34-e7k6 жыл бұрын
I would totally eat this! Every loaf of head cheese I've ever seen in the US, however, appears to be mostly large chunks of...stuff...embedded in about 50% clear gelatin. What you've made here reminds me of goetta/scrapple/livermush, etc., and looks quite delicious. I'd be keen to fry some up crispy as a breakfast meat experiment, as well! Cheers, and thanks for another tasty video.
@tadgmcloughlin60616 жыл бұрын
miss this kind of food in Japan! great Job Scott! in Limerick it was a mysterious red colour but delicious.
@jeffhartman29837 жыл бұрын
I have watched this video 10 times, I'm ready.
@wes6374 Жыл бұрын
I bet Mum is proud of your cooking ability.............
@ronmartinmhg28047 жыл бұрын
Love it! Chris, I remember in the late 40s my Aunt in London serving up the cheek from a roasted, half a pigs head. I'd never tasted such succulent meat before or since. Any chance of a video on one? Keep up the good work. Don't let these old traditional dishes die out.
@themonohub54559 жыл бұрын
I've never seen brawn like this. When ever I've had it it has always been cubes of head meat floating in a lot of jelly. I think the ratio was probably 70/30 in favour of the meat. I always loved it, but I have to admit this looks a whole lot more tasty. It reminds me a bit of haslet. In the looks department.
@stephenwelch45189 жыл бұрын
Followed your recipe to the T. apart from the beer, had to use Newcastle Brown Ale. Delicious
@psalmninety-one48198 жыл бұрын
Scott this looks so delicious.
@deianthomas5909 жыл бұрын
waaw Scott what an awesome dish, i remember going into my grandmothers kitchen when i was young and seeing the head in the pan, use to scare me to be honest but boy it always tasted amazing! but i never took much notice, so glad i subscribed to your channel your an inspiration!
@larbibengueddoudj589210 жыл бұрын
that was awesome like all your videos. good luck for you, hope you continue with the fantastic work.