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गोरा पखोरा ने अच्छा भारतीय खाना बनाया है 😂😂

It is looking more like an Indian dish. I'm sure some Indian inspiration here

Yummy

what with this rest for 30 mins and rest for 15 min ..... man will die form hunger for waiting so much

In Australia we call these scones not biscuits 7:14

That shape of pakoda in thumbnail is disgusting😂

If this recipe were published on Khal, there would be a lot more people who would love it. I think it should certainly be added to it +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++++++++++++++++++++++++++++++++++++++++++

Yummy but too much sugar

I tried this once using 2 breasts and 4 legs. It worked great. Thank you to ATK for its practical and useful videos. I did put a coating of grapeseed oil in the pan before heating. I was concerned that without it, the butter would scald. May I ask have others applied the butter without oil as the video suggests? Did your butter hold up OK? I will try this again tonight. Also. I did pour the drippings into another vessel as I was concerned that the whisk would scratch the cast iron pan, or is my concern there unfounded? Just an old guy, who has done BBQ and Cookouts for years, trying to now learn how to cook in the kitchen. I find the ATK videos very helpful. Thank you

Have you thought of getting a Meater2+ thermometer? They help you cook them perfect and REST every time to your target temperature with no more checking or guess work. Why did you say rest for 10 minutes? With the Meater2+ you rest until they are ready. So it might be 12 mins or 15 mins or 8 mins. You would be amazed how good it works.

They are not fritters they are pakodas/pakoras

They replaced pickle with salad 😂

Gortons may be ok, but my experience is that i found a fiber in one of the breaded fish sticks, rest i throw out. I also reported to Gortons, along with pictures. So i won't be eating any more breaded fish sticks of any kind. If i want 'fish sticks', I'll start making my own. Store bought ones are just for convenience.

a long time ago I worked at a Jimmy John's and they have a variety of chips including a "thinny" reduce fat chip... and the the reduced fat chip was my favorite, and it surprised me. the reduced fat chip had more pronounced potato flavor with the right amount of salt.

Always add chopped fresh parsley !

Yummy!

smoother/silkier blend could be bad as you're breaking down the fiber

He uses a lot of time ¿30 minutes to get eggs ready? Does everybody like to waste that much time before leaving the house? He uses different things a man living alone normally doesn't use,. I prefer to 'lose' about a minute in peeling two eggs after about 5 minutes of boiling them, and using only a cooking pot and a spoon.

Lmao gtfo here 164$ 😂😂😂😂 clownery

I’ll never buy Ben & Jerry’s. ..

BUBBIES NO VINEGAR! Vinegar makes it sweet.. yuck

I have an older Cuisinart, a newer Ninja, and a new Vitamix. The Vitamix does everything.

Cake!

Pastene crushed tomatoes are the best

Gulden's and Plochman's are my go-to mustards.

I was a Jif boy growing up.......

Why would you want to smash your sandwich??! 😂🤣

"Just two ingredients" - Ciabatta bread and tomatoes. And salt. And garlic. And olive oil. And flake sea salt. 8-) Still, simple enough. I've made something very similar that was (if I recall correctly) presented as an update on french bread pizza. The use of a grater to get instant sauce from a fresh tomato was the big takeaway for me. I've also seen a version where you rub the cut tomato directly on the toasted bread. Delicious, and I'm glad to learn of its likely Catalan origins.

Tillenook out of Oregon (Washington?) is my new favorite. Blue Bell made it to DC a couple of years ago and their strawberry is outstanding. Turkey Hill is local and has a lot of traditional flavors like fudge ripple and tin roof sundae. 🍨 🍦 😊

🇮🇳🇮🇳🇮🇳🙏🙏

I see you mushing the eggplant, onions, and tomatoes Can you use an immersion blender?

@1:35: This doesn't make much sense to me. The flavors he mentions come from the skin. The larger the peppercorn, the lower the ratio of skin to the inner berry. So, all else equal (e.g., ripeness, variety), I'd expect smaller peppercorns to be more flavorful. It'd be nice if he'd explain a little more.

I miss Nathan's Famous oiginal deli Coney Island spicy brown mustard. It disappeared during the covid shutdown and never came back. Makes my mouth water just thinking about it. 😢

Heard chef.

I always use a potato ricer rather than a potato masher.

She has a Golden retriever energy inside her 😂

Herdez is great. Personally, I'll buy the large cans (when they are on sale) and I'll add my own tomato, onion, cilantro, and hot peppers to it. and a few other things as well but for me it's a great way to have a large amount of a good base for salsa that i'll take to the next level. The rest of these salsas are straight trash, except i've never had the mateo's so i can't speak on that. i wouldn't eat pace salsa even if it was free.

Blue Bell hands down.

My brothers salsa.. if you haven't tried it, you should. You can thank me later.

"People from Vermont Judge Salsas" 😂

Bigelow Constant Comment is my go-to teas.

These are a must try.

I'll stick with my Chicago fave, Sweet Baby Ray's

I gotta say I’ve tried a lot throughout the west coast, and Tai Tung in Seattle is unmatched

Perfect advice every time! Thanks! Joh

Dan from americas test kitchen... pick me, choose me, love me...

Can just use oats and no processing required ??

I’m immature and think of South Park.

Is it true that you should have a separate board for meat and another one for other things? I've seen someone cut both on one board.

I love canned olives