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Thank you so much for this video. Super helpful and well-presented. Your time and effort is most appreciated!

Why are we cooking females?Pretty sure in the UK that’s not legal? How is this sustainable taking the bearers of new lobsters out the food chain?

Sooooo.... it's wood? That's soft? Lol

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The future is vegan.

WASTE OF TIME!!!

bgm is too loud

Conch is delicious. Better than shrimp if you ask me

This is wrong in so many ways.

Thank you, ordering the book today!

I've been making this recipe for more than 5 years now. I had some truffle oil or espelette pepper (or whatever is in my spice rack) and this recipe never disappoints. It is a LOT of work to get the meat through the tamis but it is a must for every chicken lover out here. Thanks chef

That medium I thought might’ve been a bit under ngl

Kenan and kel

Lot of taking....no sense...no point!

This video gave me an idea of grilling 2 halves of a whole lobster on my birthday today

TikTok got me hooked on them. Had no idea they existed. Now I eat them EVERYDAY

Why isn't there a website link to this bakery.

Donde puedo conseguir el libro

Drinking really good whiskey when itsmade by talented still masters Is almost a sacred experience because it represents the still masters highest art. On March 9 for my birthday, I decided to find out what the attraction was with whiskey as I had never drink any before. I drank a bottle of Weller Antique it was a unusual experience Because up till then, I had never drank Any whiskey before except a swig of Jack Daniels when I was in high school, which was not very pleasant. I was very lucky in my choice of bourbon because I find myself with a powerful desire to drink it again. I could almost say it was an experience like no other.

I just learnt about the existence of this veggie about 2 days ago which is crazy considering it's been around for so long. There's just so much in the world and you can never stop learning. I do hope I can try it someday

Never heard of this. I learned something new.

Great video! Shame about the incessant music towards the end haha.

Answer to this question is in AYURVEDA i e traditional indian cure.

What are you doing? Bruh

Thanks for the video

Cool vid

Mollie Katzen is a fantastic teacher. I’ve been using moosewood since 1993. Still a delighted user. Just made vichyssoise as Bangalore scorches

Thank u for this video

Whats the fire thing for?

I spelled it popo😂

And the milk?

Scotland?? Naahhhh! Bourbon is WAY better 🇺🇸

Just need one handle of Titos with Cranberry juice and Willie Nelson Merle Haggard on the radio

Silly me, I’ve been pronouncing it ‘conk’ all these years.😅🐚

Thank you for this very valuable information. 🌸

thank you for keep asking the same question on what type of fish can you use? I can’t find that answer anywhere. it’s exactly what I was looking for. I’m going to the Caribbean and I’m gonna try to catch a fish on the boat and make ceviche for everyone. It sounds like any fish will work but white fishes preferred.

Glad to know that you can use pork belly. I'm munching on Macs golden cracklings very tasty but expensive must try your recipe. Thank you kindly 😊

Great vid!!!!

Great interview on a fascinating topic. Thank you - subscribed.

Jane Renee never ever seen any gelato made in advance. It can't be made days before, it has to be made every day, it doesn't last more than a day, it has to be thrown away.

you eat da poo poo

Dried chilis. The only thing of value Mexico has given the world. Otherwise completely worthless

Very cool!!!

The hostess is hilarious and inappropriate

Where on earth do you buy white beets? I've looked everywhere.

Also, any pizza is a personal pizza

pupu

Can you ship starter plants

can i buy some from you?

I used my fork to test it ,if the top coming apart when pased on top of it is done.that is my way i do and is good inside.thank for this video.