Відео

What size beer should be used for this recipe i dont want to throw to much in there

Thanks for the recipe friend! Jesus loves you and died and rose from the dead to save you from h3ll! Repent of your sins and believe for eternal life

No cheese cloth on the final filter?

Это не аранчини, далеко нет. Напишите в поисковике «Аранчини» и узнаете как правильно готовить

TRADER JOE BRIOCHE! I used it to make French toast once and it held up fairly well, but Challah is a staple of my Jewish childhood and I did have Challah French toast once. It's amazing.

What they told you about warm water sealing up the pores is totally backwards. Cold temp makes stuff shrivel up like if you wash you face with warm water your pores will open not close

I would be two years older, if I listened to this entire video. Get to the point.

..I’ve have everything but.. budder!!!

this looks great! the first time I had kaya toast was in Malaysia, and also found myself packing it away like a savage. perfect sweet breakfast

I did a double take when you mentioned there was a version with anchovy inside 😮. Thanks for showing how to make these- they look and sound so delicious!

Excellent video! Thank you!

Ha just deboned chicken thighs, tired of the skinless no bones ones, and saved the bones for the chicken stock. Can’t wait to have enough to make one. Thanks for explaining the why and when, I like the unpeeled onions, bet the color will be great. Thank you for the tutorial.

🍻😎

Thanks, good demonstration. I just gotta buy a pasta machine.!

Yum! It's only 9am and I am ready for this supper!!

Request! Mac and cheese. Would love to see your home Mac and cheese

Scissors work well. Thanks for Intel

Why do you need to roast the bones before you simmer them ? 🎉

Mmmm... beef jello. I've been making beef and chicken stock now for about five years. There is no comparison to the box stuff. I've also made Chef John's 'Cheater Demi Glace' they make everyday recipes taste so much better.

Great collab with @TastingHistorywithMaxMiller

I made your lasagna today and it was wonderful.

Hi Chef, what is your electric counter top burner?

Thanks!

You should only work Smashburgers that much..

5:35 i love the pinky finger! <3

I like the way you explain things,thank you and keep going🙂

Chef Frank! Any chance you'll drop a video on the delicious chicken vindaloo? I try to recreate the taste but it never comes out quite right. Yea or nay, I'll stay tuned. Thanks for all the cooking tips on the channel, boss. Good to see you still doing your thing

Yup, I remember the Caesar Salad back in the early 80's. They'd come to your table with a big wooden bowl. Anchovies, garlic, eggs all right in front of you. Even as a 10 year old I thought it tasted amazing.

What kind of middle school has cooking classes teaching deep frying?

Am firing up my oven and pulling out my precious farinata pan. 🥰🇮🇹🥰 🩷❤️🧡💛💚🩵💙💜🖤🤍🤎 Yum, was soooooo gooood! 🤤🤤

Chef, I love your presentations as a rule, but the recipe is seriously lacking. My first attempt was a complete failure. I’ll work on it, but I really wanted more.

I remember eating this on my trip to Nice! It's way easier than I was expecting. Thanks, Chef Frank, for the great demo!

Great video, thanks for sharing! Where could I find the other videos for the other recipes... I'm very interested in trying the apple and coffee. Thank you!

Dude! Really! A month since your last video and we get a chickpea pancake 🥱😴. I hope you ate something more exciting on your trip to the French Riviera.

Do not cut the chicken breasts for cutlets

I add a touch of garlic powder. I know people in southern France would turn their noses on me, but I love it.

Mexican here, from the picture that seems about right. 👍 Here is my thumbs up. And it is a comfort to eat and a hangover food too... 😅 To fry the sauce in lard... 😍 Yes... I am doing this one of this days... No!!! The sauce goes over the chips so they do not get soaked!!! 🤔 Well... That is how we like it at house... Still.... I like them with bacon.... 🤩 Great recipe!!!

I enjoyed this video 😊

Yer not quite "bilingual" - but nice try - lol - Cheers!

+ rosemary, black olives, bit of garlic, etc.

Frank I know a lot of Italians who would swear at you for using bacon. There such sticklers when it comes to authenticity lol

Could this be done with a stainless steel frying pan instead of a paella pan?

Oh, thanks for the new knowledge and recipe!

I was just thinking about making socca. Really glad to get a blow by blow on how to do it.

Soccaはひよこ豆で作ったです？そうか！ Terrible multi-lengual puns. 😅

as delicious as this looks, this is a little different than farinata. there's a place in my dad's town where we always got it. seems crispier. and, the method is a little different. let me know if you ever wanna do the Genoese style.

Chef frank how similar would you say this is to an Indian cheela? Have you had a chiila/ cheela before?

This looks great! But $109 for thermopen! Wow! I never knew they were so expensive! I think I’ll just take my chances. lol

I need longer videos Frank! Like how do I make the best cordon blu of all time? (I want to make a buffalo cordon blue with Stilton cheese)

My easy ingredient i need to special order. Pass