@gormosb 11 ай бұрын
Endlessly fascinated by these recipes and techniques
@EddieShepherd 11 ай бұрын
Aw thanks :)
@Equinoxious342 5 ай бұрын
This was the highlight of the Taster menu. It’s just incredible and nothing like I expected. Visually stunning, and those surprise little tofu nibbles adding an extra bit of interest to an already highly accomplished the dish. Amazing.
@EddieShepherd 5 ай бұрын
Aw thanks, this dish is a particular favourite for me too, I really like getting to do something exciting with nettles and hopefully helping people to see them in a new way :)
@alanr34gtr Жыл бұрын
Amazing as always Eddie!! Watching the video is inspiring as the need to understand plant based cuisine is very misunderstood. You've got it done so well. Great work. Wish I was in the country still to sample. Looking forward to seeing what's next👌🏻
@EddieShepherd 11 ай бұрын
So nice of you
@jelenawinter8274 Жыл бұрын
Absolutely phenomenal! Thank you for your beautiful, elegant, in-nature rooted creations.
@EddieShepherd 11 ай бұрын
Aw thank you
@michaelbrammer6703 Жыл бұрын
Love your videos Eddie 👨🍳 keep em coming, your a great inspiration 🤌
@EddieShepherd 11 ай бұрын
Aw thanks man
@vishal-katariya 11 ай бұрын
Amazing as ever Eddie!
@stamasd8500 Жыл бұрын
Very interesting take on the nettle soup. Nettle soup is traditional in the area where I'm originally from (eastern Europe) and it's also used in pureed and stews - basically anywhere you'd use spinach you can use nettles instead. I really like the taste of flavor of them, and because of this I intentionally "cultivate" nettles in an area of my backyard. I'm also fond of and familiar with Japanese cooking techniques and use them frequently. Combining the two was not on my radar, thanks for the pointer. The hemp protein miso looks very interesting. I make my own Japanese fermented foods too, including koji, miso, shoyu, sake etc. In fact I just ordered some hemp protein and will be putting a batch together in a day or two because I happen to have a large amount of koji in the freezer ready to go. :)
@EddieShepherd 11 ай бұрын
The hemp protein miso is surprisingly useful, and it’s a 1 month fermentation so quick for a miso. I hope it goes great
@stamasd8500 11 ай бұрын
@@EddieShepherd I was surprised when I made it (a couple days ago) how much even the freshly made, unfermented hemp miso tastes like nettles. I can totally understand why you use this specific item in this recipe.
@EddieShepherd 11 ай бұрын
@@stamasd8500 aw great, yeah a lot of work went into this for what might sound to the guests like a simple soup but hopefully its those details that make it really strong dish.
@RetroRecipesKitchen 11 ай бұрын
I swear every video gets better and better, Eddie! I remember getting stung by nettle in Florida as a kid, but never thought about blanching and eating them!
@EddieShepherd 11 ай бұрын
Thanks much man, and again it means all the more coming from you 🙏
@lemoncake3824 11 ай бұрын
Nettles can be harvested in my country, but not very popular and I have never tried them. I'm proud of Eddie to know he is so passionate about our cooking methods and our food culture🗾👑👨🍳. By the way dried kombu is so delicious if you fry them with oil💯.
@EddieShepherd 11 ай бұрын
Aw thank you. Yeah nettles are a really interesting wild ingredient, you can use them in things like pasta too, to make tea or to stir fry etc :)
@robbiegoodfellow409 11 ай бұрын
bob on this
@ConnorHammond1 5 ай бұрын
How long are you able to hold your LN cream in the freezer?
Eddie Shepherd
Рет қаралды 2 М.