It's really frustrating when Kenji's recipes require us to have special equipment, especially for something as simple as chicken noodle soup. I don't know if it's worth buying a piano just to make soup at home.
@JKenjiLopezAlt3 жыл бұрын
Haha
@bruellwitz3 жыл бұрын
They had us the first half, I'm not gonna lie, they had us.
@mutton_chops95783 жыл бұрын
@@bruellwitz they really did
@MsSexyDiva4Lyfe2 жыл бұрын
Exactly, like wtf, I can’t afFord that
@uglyelmo52052 жыл бұрын
I didn't even see that coming! Well done and thanks for the laugh! :)
@chrissnyder44392 жыл бұрын
"Slowly bring it up to a boil" Finally, my electric stove's moment to shine
@uglyelmo52052 жыл бұрын
hehe
@billyparham6302 жыл бұрын
haha, briliant :D recently moved into a place with electric and my quisine is now very "soup and 3-hour-sauces" oriented
@evankearney48652 жыл бұрын
LOL
@roospike2 жыл бұрын
😄
@gaetondavis3741 Жыл бұрын
my electric stove is a heat demon that I barely ever go above medium low lol
@lucanovicci3 жыл бұрын
Hi Kenji, in Poland we put a half of an onion directly on a stove burner until it's almost completely burnt on a side and then put it into the pot with other ingredients. It gives a broth a kinda smokey flavor and it's a must for our chicken soup.
@KSICZEK23 жыл бұрын
Very true, I can't imagine "rosół" without it. :)
@ja_aq.ov_3 жыл бұрын
Interesting; no one I knew back from the Kresy did that.
@kqpa933 жыл бұрын
I think the fact that we use celery root is even more important to "rosół" flavour :)
@noxus74623 жыл бұрын
@@kqpa93 for people who don’t know what celery root is it’s also called celeriac, very good for soups
@noxus74623 жыл бұрын
Interesting, I haven’t seen this before, I wonder if it’s a regional thing? My family is not far from Poznań
@slekwati13 жыл бұрын
This is a formal petition to have musical intermissions in all videos.
@ChrisKChandler3 жыл бұрын
Seconded.
@JKenjiLopezAlt3 жыл бұрын
Hi. Bye.
@glacierstudios5183 жыл бұрын
Bye. Hi.
@saullayman38993 жыл бұрын
Him struggling with the onion peel at 2:36 and then deciding it’s not worth the time is the most relatable thing i’ve ever seen.
@ghableska3 жыл бұрын
The musical interlude we didn't deserve! Thank you Kenji!
@Geeksmithing3 жыл бұрын
It's like Chicken Noodle Soup for the Soul! :D
@paradoxesarefailing3 жыл бұрын
@@axelicious482 Visual ASMR
@mimicranch3 жыл бұрын
Shabu and Jamón have to be two of the best fed dogs in America
@bloodnivel703 жыл бұрын
I'm a simple man, if Kenji uploads video I stop what I'm doing and watch it.
@gexwex3 жыл бұрын
Very original my dude
@larryhoover25413 жыл бұрын
I'm not one to point out stale memes, but for gods sake, PLEASE stop using this stupid sentence.
@poopmaster90573 жыл бұрын
"Im a simple dude, I see an opportunity to use a recycled comment to generate likes, I post"
@aval50983 жыл бұрын
This video could not come on a better day or at a better time. I can’t believe this was posted 30 seconds ago. So thankful. Edit: adding that it was just really stormy weather after a long day/night of working so homemade chicken noodle soup with a good movie felt like the perfect thing.
@aidster773 жыл бұрын
hope you're okay bro
@wujujuju3 жыл бұрын
how high?
@aval50983 жыл бұрын
@@aidster77 hey this is a sweet comment. I’m okay, probably just working a little too hard and forgetting to take breaks. Thanks for checking in and have a good weekend.
@kxnnyyy89413 жыл бұрын
Kenji single handily keeps me sane by uploading thank you Kenji
@marilyn12283 жыл бұрын
My Italian mom did this and it's fabulous....putting some shaved parmesan at the bottom of the soup bowl, then adding the hot soup on top.....to die for.
@bradsimpson87243 жыл бұрын
Using the remnants of a Parmesan rind in your stock is not a terrible thing, either.
@andyclifton25513 жыл бұрын
I want a video of Kenji washing dishes. Also, going shopping.
@Aaronmac4043 жыл бұрын
It's a fairly simple comment to make, but I'm so glad that you are learning piano along to a metronome! It makes a world of difference in learning musicians. Practice sounded great, Kenji! The video was excellent as well.
@oceansidesf53803 жыл бұрын
So happy to see Jamón peek his face out from underneath the table!! I hadn’t seen him in the last few videos and was worried about him! They both are usually so dependable on showing up at the end when there is a treat to be had.
@thatdudebro Жыл бұрын
seeing shabu made me sad. :( RIP you precious little roomba. RIP
@cellobarney3 жыл бұрын
I’ll be honest, all the chopping was my favorite part. ;) Oh, and your photo. That was actually my favorite part. I had to rewind twice and pause the second time. Your food photography game is so strong, yet so casual. I’m impressed.
@sarah.beauchamp39513 жыл бұрын
I can barely imagine the pressures of being a chef/family person/innovator during this pandemic. I’ve looked forward to your videos and I’ve now reread your book!!!! Thank you thank you for making my pandemic year worthwhile- and I feel more connected through cooking.
@MattLeGroulx3 жыл бұрын
Kenji, studying piano and watching Rick Beato videos! Music and cooking for me share so much, glad to see I'm not alone.
@simonbuller19103 жыл бұрын
this is astonighingly good. as a slight adjustment, I very lightly fried the chicken first. just wipe a tiny amount of olive oil directly onto room temperature dry chicken, then face skin down on medium heat to the point skin turns to amber, not crispy, dark or anything like that. this melts and caramalises the fat a touch and makes a huge difference to the chickeny flavour. this technique i picked up from a coq au vin recipe...
@thomasbennett72103 жыл бұрын
I'd love to see you go down the consommé route in one of your episodes. Fascinated by your description of draining everything (which seems like a waste) and scrubbing the chicken. Thanks for the great videos!
@fordhouse8b3 жыл бұрын
Well, you only drain the water, and just after it first comes to a boil, the chicken will not have given up much flavor to that water yet. For the stocks I make, both professionally and at home, absolute clarity is not an important factor, so I almost never do that extra step.Except when I’m cooking up a big batch of corned beef for St. Patricks Day in the 60 gallon kettle at work.
@octave90293 жыл бұрын
It’s a pretty common practice, especially for beef and pork bones. There can be a surprising amount of scum! For Vietnamese pho soup, for example, clarity is extremely important, so scrubbing the bones or roasting them to rid the scum is a must! (Though scrubbing seems to be more traditional then roasting for pho)
@JellykaNerevan3 жыл бұрын
hey Kenji! A great trick for skimming is to use a mini fine mesh sieve if you have one, the scum clumps in large enough piece to stay stuck and I find it a little bit easier than with a laddle
@maydaygarden3 жыл бұрын
Bingo! I use half of a small fine mesh tea strainer just for that purpose.
@BaconNEggzGaming3 жыл бұрын
When Kenji said "egg noodles are good at this" activates my google assistant. I have no idea why haha
@videos443 жыл бұрын
same here 😂
@michelle-ve3jb3 жыл бұрын
Egg noodles kinda sounds like hey Google? 😂
@kaldo_kaldo2 жыл бұрын
Fun fact, this sort of thing is common and sometimes google will accidentally be listening to your conversation because some device thought you said "hey google"
@Ash_H_Green3 жыл бұрын
love how your dogs always turn up at the end to help with the taste test
@xraydelta3 жыл бұрын
I like adding a little bit of ginger to my chicken noodle soup. Adds another light layer of complexity that I enjoy.
@R0bert8113 жыл бұрын
Cutting the carrots and celery into thinner strips before chopping is so genius! Definitely will start doing that.
@jcuddlebugs27 күн бұрын
I still come back to this recipe years later. It's perfect ❤
@simondewit61193 жыл бұрын
I find your videos very calming. I don't know if it's the good food or your voice. But... Yeah, I like what your doing here Kenji. I'm kind of new, found you about a month ago or something like that. Nice stuff.
@86smcneil3 жыл бұрын
I agree. If my mind is going a mile a minute, I will turn on Kenji even if I have to watch one I have already seen. Cheap and enjoyable therapy.
@Mr.Helper. Жыл бұрын
Dogs were so polite at the end
@omeadpooladzandi97863 жыл бұрын
My heart when a sticker made it into the pot on the onion skin :/ Yay he took it out!
@UraniumFire3 жыл бұрын
Bless you for sharing an appreciation for canned chicken & stars. It's still an occasional comfort food for me. I feel validated.
@benwake48233 жыл бұрын
I like a bit of fresh ginger and half a lemon (skin and all) thrown in at the beginning when I'm making my stock.
@MikaelEriksen Жыл бұрын
Whenever i make chicken soup I always fry the chicken skins on medium/low heat until they are super crispy rather then throw them away. I then crumble them and sprinkle it on top as a garnish and chicken seasoning.
@billym13243 жыл бұрын
I LOVE putting egg noodles in my homemade chicken noodles soup, I think it adds a good texture but it's also great for adding noodles in leftover stock because they cook so quickly. But like you said, it's all preference! PS - You crushed that piano riff!!
@katherinekosich63073 жыл бұрын
I guess I will take a nice little break from homework to watch. I deserve it!
@fightingfoos3 жыл бұрын
You’re a good guy, Mr. Lopez-Alt. Enough people like you and the world would be a a warmer, more considerate place.
@yoshiki77573 жыл бұрын
It's pretty crazy to me that I've spent a lot of the past year watching Kenji's videos, and during that time I started making my own chicken noodle soup, even though I didn't have this video or recipe, from picking up a lot of what he talks about and shows in other videos, my soup is pretty much this same recipe in the video. I've stopped adding noodles though, I prefer pouring it over rice.
@banoctopus3 жыл бұрын
That's a solid technique! I also don't add the pasta to my chicken noodle soup at first with a big batch. I instead bring single serving amounts back up to temp and use that heating process to cook the noodles, mainly because if you overcook the noodles before chilling the soup then by the time you reheat it, the noodles don't have any texture at all.
@gavin54102 жыл бұрын
@@banoctopus I know this is late, but my solution for this is to strain out the solids and store the solids and the broth separately in the fridge! That way your potatoes and pasta stay intact and your crunchy vegetables stay crunchy. It also works really well for meal prep if you freeze the solids in a bug ziplock bag and the liquid in ice cube trays! That way you can grab a couple ice cubes and a bunch of solids and heat up exactly as many servings as you want
@Sykdude3 жыл бұрын
Funny story, when my Vietnamese girlfriend invited me over to meet her family for the first time, she told me that they were making chicken noodle soup. I said yes, but in the back of my mind I was kinda disappointed because I was thinking it would be like Campbell's chicken noodle soup. It turns out they were making chicken broth pho and it was delicious. Turned out to be a great misunderstanding. 😂
@QueenRyanKnockedtheFuckOut3 жыл бұрын
Am I the only one who likes campbell soups
@TheVietnameseCatGoblin3 жыл бұрын
Oh man, that sounds like my mum too, I’d bring friends home and she’d make such complicated dishes. We Vietnamese prize treating our guests to the very best 🥰
@@QueenRyanKnockedtheFuckOut it's not my first choice, but if it's what's around it works
@gnawbabygnaw Жыл бұрын
Thanks Chef 🤙🤙 I learned many years ago to debone cooked chicken with two spoons instead of forks. Tablespoons. On a whole chicken. It doesn’t tear the meat apart and works well. I’m a fan Kenji. 🤙🤙
@PraveenYadav-wo1ig3 жыл бұрын
Your book is wealth on its own. I developed a good sense of cooking.
@oqasho.3 жыл бұрын
I'm gonna start calling my meals "projects" too.
@Owen-wc1wr3 жыл бұрын
Cheers Kenji. Your uploads have been a big part of me getting through the last year - and having something to show for it with some helpful cooking skills and knowledge
@willdbeast15233 жыл бұрын
I wonder if anyone has ever gone to a fancy restaurant and complained their carrots weren't diced neatly enough
I kinda want to combine this with some tempered egg and lemon to give some Agvolemono twist. It’s definitely not the traditional way to do it but I just feel like it would be so rich.
@pseudomonad3 жыл бұрын
oh yeah, I love that stuff.
@pseudomonad3 жыл бұрын
@@yaseminaksoy1680 not really at all. It affects texture more than taste.
@Hashquatch3 жыл бұрын
I’m making a stock right now with some lemongrass and a little cilantro because I wanted that lemony taste as well, I’ll update when it’s done
@abbasnadiri3031 Жыл бұрын
@@Hashquatch still cooking?
@Hashquatch Жыл бұрын
@@abbasnadiri3031 not quite done yet
@evankearney48652 жыл бұрын
After watching a bunch of your videos, I must say, I am in love with the amount of black pepper you use in everything. 10/10 the best seasoning!
@danielleanderson63713 жыл бұрын
This made me wanna invent my own chicken noodle soup recipe. I like thyme and parsnips, so I'm gonna base it around those flavors and see where it takes me!
@RudexAwakening13 жыл бұрын
11:00 "this will go to the dogs.... or maybe my toddler" haha
@splat_the_ghost3 жыл бұрын
I mean basically the same thing right?
@gilkyukim73543 жыл бұрын
@@splat_the_ghost 😂😂😂😂
@shakir49693 жыл бұрын
I thought I was the only one hahaha
@marlesimms2 жыл бұрын
Kenji, my friend, I super suggest trying turmeric and dry hard apple cider in your next chicken noodle soup. They produce such a beautiful unique flavor with the other ingredients you've included
@kylel47996 ай бұрын
The turmeric is also great when using that old timer chicken recipe to fight colds. Turmeric is not proven to work for everyone. Your responses to turmeric and the curcumin it contains may vary. I personally have noticed benefits - especially when my limbs or lungs get inflamed. Excellent suggest @marlesimms
@ThrowawayModeller3 жыл бұрын
For chicken noodle soup, in my family, we do almost everything the same, except no onion and we fry the veggies a bit in the pot before water. I found that frying/burning them in the pot before adding water adds depth to the flavour.
@92edro3 жыл бұрын
when i boil chicken for soup i like to remove it and then render it til crispy. then you chop it and use it as a topping for the soup! its incredible
@Berkana3 жыл бұрын
Kenji, when you skim the stock (7:27), I highly recommend one of those Asian-style ultra fine mesh skimmers. Those remove the foam but don't waste any of the stock. It is wasteful of stock to skim away too much of the stock with the foam, especially if you're going to this much trouble to make a stock.
@pinkyjohns51983 жыл бұрын
Jamón is back! Yay! Guess the sunny weather is helping him!😻😻😻😻
@ellemdee2763 жыл бұрын
I "yay"-ed out loud when he poked his nose out. It's weird how viewers can get attached to KZfaq dogs & worry when we haven't seen them, but it's definitely a thing.
@pinkyjohns51983 жыл бұрын
@@ellemdee276 I know! I was so worried he would not show up! Hope he’s settling into Seattle!
@Amberscion3 жыл бұрын
4:55 I'm made happy by the fact that Kenji pitched the carrot skins into his developing stock instead of into (what I am assuming is) his compost bucket.
@maydaygarden3 жыл бұрын
Haha I felt the same. I rarely throw any foodstuff in the trash. Sometimes I have to decide whether to feed my compost, or freeze it for stock. That's what good cooks do 😊
@IDontTalkToCops2 жыл бұрын
I played that same song near 40 years ago when I was a young boy. Lovely recipe. Cheers from Australia 🇦🇺
@lillypatience3 жыл бұрын
Jamon was so cute popping out from under the tablecloth 🐕🦺
@ttrenchmiranda3 жыл бұрын
Oh man! Mouthwatering. I love Kenji's recipes! On this one I'd probably sauté the mirepoix though
@bartholomeoduke91523 жыл бұрын
Kenji's Soup Show lately, love it!
@kyorising2 жыл бұрын
am I crazy or did you put the finishing veggies directly onto the platter that had the raw chicken on it? and then used it again later? was there a cleaning step you didn't include?
@spookytruth93073 жыл бұрын
Everybody should have at least one way, how beautifully said.
@bobbyt21973 жыл бұрын
There is no way. I made Chicken Noodle soup for my first time last week for a sick friend. I guess they should've waited a week to get sick. Am excited to try this next time!!
@ericwfriesen3 жыл бұрын
That soup looks so good. Our kids love homemade chicken noodle soup; I throw a bit of anise seed in there because that's how their Oma makes it.
@halaldigest3 жыл бұрын
Let’s goooo!!!! Eid Mubarak!!
@randomloginnamebtw77593 жыл бұрын
If you dont like to eat chunks of cooked carrots like myself, grate them into recipes that call for them. You wont have any cooked carrot chunks to eat and it will still add to the flavor.
@StationaryTransient3 жыл бұрын
I’ve never had a chicken noodle soup that had enough cayenne pepper by default. It’s so crucial to the essence of the dish. No matter your spin on it... and I’ve had a lot of people’s editions - cayenne pepper is a must.
@adamyatripathi2743 Жыл бұрын
@FoodWishes Chef John over here...
@pawel2709 Жыл бұрын
most popular soup in Poland is "Rosól" which translates to chicken soup and the "law" says cook meat for 2h -> take "the bad stuff out"(skim, scum?) -> add vegies and herbs -> cook for another 2h -> remove stuff like onion and parsley root, pretty much leave carrots large chopped. All coocked verly slowly so the liquid is transparent and yellow (leave the onion skin). So my question is, have you tried doing your chicken soup this way? Trying to find out if im doing something just because we do it this way here or it actually matters, how many other chicken recipies have you tried before you sattled down for this one?. Also i add more meat, turkey neck, heart and stomach (chicken or turkey) + some beef and burned onion. For sure i will try yout version to check the difference :). What size is that le creuset?
@joannepeterson78963 жыл бұрын
Purely comfort food, perfect for not only a cold, but when it's absolutely frigid outside, and needing extra TLC.
@memalley3 жыл бұрын
ahaha nice rick beato placement. shoutout to rick and kenji. two of my favorite KZfaqrs in my rotation
@noedog3 жыл бұрын
So nice to see the pups get their treats! 🐶 🐶
@Lodster133 жыл бұрын
kenji is easily my favorite chef in existence
@kl81322 жыл бұрын
I just found your site thanks to Brian Lagerstrom recommending. I love the way you cook, very real and full of important information that helps me learn. Thank u
@yoshiki77573 жыл бұрын
When I saw the sticker on there I was so scared he wasn't going to notice, lol. He almost always does, I remember the shrimp tail being one of the few times he ever didn't actually notice something like that.
@urgoldteef3 жыл бұрын
He practices with a metronome what a KING
@madrinamakes88633 жыл бұрын
Kenji, this looks sooooo delicious...warm and comforting on a chilly day! Looking forward to giving your version a try.
@mad_bad_cat2 жыл бұрын
I couldn’t stop thinking about hoy you used the dish you had your raw chicken in for everything and touched it and aaaargh!! But otherwise insane good recipe! And you left the left burner on but maybe intended?
@abehme2 жыл бұрын
Lovage is an amazing herb for soups. The flavour they bring is awesome just dont use too much. But lovage is a real soup-herb hidden gem.
@SK-iq8wv2 жыл бұрын
Hey Kenji; I’ve been making homemade stocks and soups for years, and I’m curious - is it possible to overcook your carcasses? Frequently, I’ll start exactly the same, but then I might even pick the chicken and throw the bones back in to cook longer. Is there a point at which you’ve extracted all the flavor and collagen and are just overcooking? Your beef stew recipe made me want to ask this - the “old granny” knowledge of “boil it all day” ran strong in my family.
@nancyeaton731 Жыл бұрын
Kenji didn’t answer, but I will. Yes, you can overcook the carcasses, but sometimes I do this if I want a really deep stock, and then I just use other pieces of cooked chicken to put in the finished soup. Your idea of picking off the chicken and putting the bones back in is fine, I’ve done that. if I’m going to leave carcasses into overcook are usually just leave the backs and wing tips, and sometimes if I can find feet, I will use those too, because they add extra nice gelatinous collagen into the mix. I also leave in legs because I don’t care much for them. But thighs and breasts definitely are better IMO for the actual finished soup. Another thing I do is roasted stock with tomato paste, see chef jean Pierre video for that.
@kaldo_kaldo2 жыл бұрын
I watched your video for some ideas on how to improve my chicken and dumplings. I didn't see much that was new to me, mostly I just feel vindicated for my existing choices I've never added olive oil, and I tend to go thyme and rosemary rather than parsley. One thing I like to do that I'd consider an improvement, I like to make a strong herb tea and cook the pasta in that. I use less water when boiling, as little as I can manage, then I season the soup with some of the super starchy herb tea - gives a bit more flavor dynamic and a lot of body to the soup.
@mishaalmcfly3 жыл бұрын
I would first fry the fresh vegetables in the pot with just a little oil before adding the stock for roast aroma 👍
@benobro5831 Жыл бұрын
Nothing like that Jewish deli style soup, almost sweet from a lack of salt, tons of dill, soft veggies. Nostalgia
@TheOneTrueAnthemis3 жыл бұрын
Honestly didn't realize how easy stock could be I've never made homemade stock before I'm looking forward to trying it
@chienpo29453 жыл бұрын
I use my pressure cooker for it. It's so easy! Can never really go back to store-bought unless I have no more homemade chicken broth
@queeffairy3 жыл бұрын
It freezes well about 3 months no problem. And you can break down the chicken roast the bones under the broiler for a more intense stock.
@piedmonitor3 жыл бұрын
Man I was so stressed that you weren't going to notice that sticker
@colina13303 жыл бұрын
I've had a REALLY good day today, and learning that Kenzi likes canned chicken noodle soup just topped it off. I like Campbell's chunky chicken noodle, myself.
@kristofferakerblom73313 жыл бұрын
Jamóns nose sticking out under the table is so cute!!
@samanthamorgan81172 жыл бұрын
Well now I’m ferociously on the hunt for chicken carcasses. Thanks Kenji.
@Shweaty73 жыл бұрын
Kenji, the new kitchen looks great! Hope it’s feeling like home and nothing unfamiliar
@drewsmith43153 жыл бұрын
Please post late night POV’s more regularly!! My favorite thing on youtube!
@alexreinking3 жыл бұрын
Love your videos, Kenji! Was wondering: what's the last thing you really messed up cooking? Do you even make mistakes anymore, haha? Would you consider making a video showing how to "recover" from common kitchen errors?
@italiana626sc3 жыл бұрын
Love the musical intermission. :)
@Csc5csc53 жыл бұрын
I know you’re just cooking at home and you want anyone to be able to follow along, but I would absolutely want to watch you prepare an entire meal as if you actually were working at high class restaurant with strict standards. I want to see meticulous prep and careful cooking so I can really see the contrast compared to laid back cooking. I think it would be really interesting to see.
@Owen-wc1wr3 жыл бұрын
Yeah, I also think it would be fun to see some showstoppers cooked as if in a high end restaurant. But I guess since he's just cooking for his family, it's not really the vibe he's going for with the channel.
@dennislee89303 жыл бұрын
You're my new favorite cooking channel
@johnnyasbest969 Жыл бұрын
Has anyone told Rick Beato about Kenji’s phone lying on the counter ready to play What Makes This Song Great episode #100 🎉
@iAmJSeeCan3 жыл бұрын
Getting my second vaccine next week so this came at the perfect time. Thank you Kenji!!!
@florentinaguggenheimer65573 жыл бұрын
🐑🐑🐑🐑🐑🐑🐑🐑🐑
@chienpo29453 жыл бұрын
@@florentinaguggenheimer6557Let me guess, you're an anti-vaxxer? Please educate yourself.
@florentinaguggenheimer65573 жыл бұрын
I already have. Even my mother, who is a nurse, refuses to have experimental toxins injected into her body. A friend of mine who works in the ER at the same hospital as my mom refuses the toxins as well. But good luck to you. Baa baa🐑🐑🐑🐑🐑🐑🐑🐑🐑🐑🐑👌
@YourMatTube2 жыл бұрын
It is exactly the noodle soup we eat in cold days in Germany. Really delicious!
@hikuwai3 жыл бұрын
Yay Jamon is back!
@julesw3397Ай бұрын
I like to take the chicken skins and crisp them up in our toaster oven. Then cut them in to small strips as treats for our dog Lola!
@MrKitimat2 жыл бұрын
I love the random messiness of all of this.
@who_what2 жыл бұрын
Excellent piano playing Kenji!
@DoodooVoodoo17 ай бұрын
add turmeric, a couple a small knob of ginger and a squeeze of lemon and you have super soup.
@AntonLFG3 жыл бұрын
Kenji practicing piano gives me life
@Vitosaurus3 жыл бұрын
If you ever have a chance, try using Lovage as a herb for soups and broths, it is simply amazing! It's a bit old fashioned and rare, but damn does it work :)
@fordhouse8b3 жыл бұрын
I’ve never cooked with lovage, but my MacBook dictionary just informed me that the word ultimately derives from the Latin for Ligurian.