I'd recommend olive oil. Other oils are inflammatory

Thank you for making this process so simple!

bro, i just found your YT and am sorely disappointed to see you stopped sharing your talent big sad emoji

omg ur charisma and this damn soup, i dont subscribe to anything but im hitting that sub button hoping you get more lets gooooo

Celsius or Fahrenheit?

that's amazing. thanks for the receipt

Lovely oils. FYI: I learned this trick in restaurant service. If you have white pith that you don't want, scrape it off with a spoon. This will bruise your peal which might not be desirable.

Will try...

What a brilliant recipe! I’m going to try it tomorrow 😊 thank you for sharing…

What is the shelf life of these infused oils

How long after frying does this garnish last? Can I make it the day before?

This looks like a great recipe. I love Gazpacho on the truck, it's filling but refreshing, and don't have to worry about keeping it hot or heating it. It's hard to find healthy food on the road and this is how I get my veggies while driving. Gonna make this today! Thanks

can we use that to deep fry?

Love the toasted spices tip!

Thanks ---> I used all the pine and walnuts on other occasions but today all I had was pumpkin seed. I had fresh bazil and lemon so it worked out great!

Can you use dried herbs?

That is not a pesto.

Thanks for sharing this. On Thanksgiving, before putting the turkey in the oven, I often coat it with an herb butter made with orange zest, sage and rosemary, but the herbs tend to form little clumps that are hard to spread out evenly over the skin. Maybe this year I'll make an infused oil from the zest and herbs instead and use that on the bird. Thanks again!

You left no crumbs 😋

Really liked the methods you used. Do you have a recipe for garlic infused Oil? What would be the shelf life of these oils please? Regards

What happened to your channel?

With pine nut prices skyrocketing where I'm from, using pumpkin seeds is a brilliant idea! Little tip: when using your Microplane to zest, hold it upside down and zest the top of the fruit. Because of the curved edges it collects zest in the grater so it doesn't fly everywhere, and you see exactly what spots you're zesting so as to not get any pith. 😉

I tend to make an array of infused oils, typically when I have shallots, spring onions, ginger, you name it just withering away in my pantry. I absolutely love your idea of combining sage and orange though, I'll definitely try that one! Thanks 👌

I have made it. Really wonderful dukkah! Thanks for sharing.

Очень интересный рецепт , необычный для нашей северной страны , и главное как раз вовремя будем сажать больше зелени , подскажите одна трава называется Райхон или базилик а другая я не поняла , огромный привет из России.

Great oil recipes but using the fresh ingredients in the bottles will introduce a source for botulism to grow, even in oil. Shelf life is generally 5-7 days unless you store in the fridge which extends the shelf life to 3-4 months. Completely dried herbs are much safer.

How to keep it green for a long time

I'm a grilled cheese addict. Definitely going to try this for breakfast

Good 👍

man, i don’t know why you stopped uploading or whether you even still read comments. but you seem like such a genuine guy, love the content.

Are those Debakey forceps?

I love ginger. Must try this one. Thanks

Thank you so much!!! I made it following you and it is really very good!!! I hope I can show a picture of it!!! 🙈🙏🏾🙏🏾😋😋😋

Very cool 😎 Could you cut the ginger into French frys⁉️

That's a delightful nutrition bomb. Gonna make it tomorrow. Thanks!

Wow nice sharing

what an amazing idea! thx for sharing!

He could have just cut through the bunch of garlic and put both halves in. Also, confit doesn't take 10 minutes. I did confit garlic and had it on the lowest heat for 2 hours. It should never simmer. Did it with chicken too.

hey i just fond your channel- im sure you can show some interesting twists on well known recipes. im here waiting. love to you and your momma :D from central europe

Enjoying your cooking talent and the backgroundmusic :-)

THIS is an awesome recipe. Thank you so much for this. Just perfection.

Tqsm!!!

Delightful! I can't eat bell peppers, what can I add for texture and fibre in its place?

Great recipe! Im going to use this right shortly!

So that's the secret, hahaha. TQ bro.

Looks gorgeous 💚

I cant wait to try this! I just found this channel and I'm excited to see n try your other recipes

This video is sooo well done!!! How is this channel not bigger than it is?!

Please tell the good amatuer cooking folks out there to use a gaurd when they slice that shallot on the mandolin , other wise there gonna be in the Accident and emergency department at there nearest hospital. Nice video Chef 😀👍

Why do you need to peel the carrots?? Wouldn't the skin have some goodness in it??