14 күн бұрын
Ай бұрын
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Пікірлер
@corkion 5 күн бұрын
that is brilliant the csa . this year i grew onions peas and have my tomatoes coming on now its only a small green house
@FuzzFace793 4 күн бұрын
We picked our first two tomatoes yesterday. Hope yours come in healthy and in great number.
@corkion 5 күн бұрын
brilliant vid regards from ireland
@FuzzFace793 5 күн бұрын
Many thanks for the comments. I really loved Ireland when I visited several years back.
@corkion 4 күн бұрын
@@FuzzFace793 welcome
@stephenmoerlein2576 7 күн бұрын
I love linguica sausage. Thanks for posting!
@FuzzFace793 7 күн бұрын
Glad you liked it. In the future, I'll be putting out some recipes where linguica is the key ingredient.
@selfself8813 14 күн бұрын
You could grow old watching this video. She’s cooking in quick sand.
@FuzzFace793 11 күн бұрын
Thanks for checking out the video! Cooking in quicksand is definitely a first for me.
@KitchenGuide1O1 15 күн бұрын
hey this is a nice compilation! dropping a like for you 👍👍
@FuzzFace793 11 күн бұрын
Glad you liked it. Thank you.
@uweinhamburg 15 күн бұрын
It's in the middle of summer now, so not for me for the next few months 😉 If i tried it, i would certainly add garlic. Both leeks and mushrooms can always use garlic (and not a symbolic amount). I know that professional cooks sometimes worry about garlic, as some customers do not like it but i cook for myself...
@FuzzFace793 11 күн бұрын
We agree wholeheartedly. We grow our own garlic and this year's crop was really good. In fact, there's a garlic video in the works right now.
@guyongary 17 күн бұрын
You have to have mushrooms with it
@FuzzFace793 16 күн бұрын
Thank you! That sounds like a great idea. Next time we make we'll add mushrooms.
@lissyperez4299 19 күн бұрын
Great loaf!
@FuzzFace793 16 күн бұрын
Thanks!
@jusssayin480 27 күн бұрын
I've never eaten chicken liver pate. But it sure looks delicious. Thanks for sharing it with us.
@FuzzFace793 26 күн бұрын
It's inexpensive, easy to make, and tastes great. Thanks for your comment.
@cliffcox7643 Ай бұрын
Ive got mine down to making starter at noon at 1:2 ratio. then at 5 to 6 p it's ready and dump it in with dough, water and salt.. Finish stretch and fold near bed time and bake in the morning.
@FuzzFace793 Ай бұрын
Great comment. That's the idea. Develop a schedule that fits your daily life and go with it. Thanks.
@cliffcox7643 Ай бұрын
@@FuzzFace793 here's the mystery of sourdough. I have 2 identical Weck brand jarsbofbstarter, both equally prepared. Fed equally, etc. Both exactly the same. ......one will be quadruple and the other triple when peaked.. I just grab the one that's higher. But strange one will be higher!!!
@beseatoo Ай бұрын
Lookd good, but does it have a sour flavor?
@FuzzFace793 Ай бұрын
Thank you for your question. It was good. In this case I used freshly fed sourdough starter and the sourdough aroma and flavor was a bit less noticeable than you would find in store-bought sourdough bread. There are ways to manipulate the starter to increase or decrease how sour the bread tastes. It's a matter of personal taste, my wife and I prefer just a slight bit of sourness and tanginess.
@selfself8813 Ай бұрын
You move like molasses. I am having a nervous breakdown watching this and cannot find where to remove you!!!!
@FuzzFace793 Ай бұрын
Interesting. Prayers for you.
@jusssayin480 27 күн бұрын
Wow - you are a nasty person. I hope you're not treated the way you treat others.
@mendyhand3895 Ай бұрын
Looking forward to trying these! Thanks for your testing time! Great recipe! 🥁🥁🥁
@FuzzFace793 Ай бұрын
Thank you for your comment. This recipe is also great with dried cranberries. There are many other variations possible.
@user-xp3ee5nt5j Ай бұрын
Recipe link not listed
@FuzzFace793 Ай бұрын
Sorry. Thanks for letting me know. It's there now. And this will take you to it: serendipityfarmhouse.com/2024/06/02/blueberry-sourdough-muffins/
@arikahultquist4206 Ай бұрын
Did I miss the potato part?
@FuzzFace793 Ай бұрын
Thank you for your question. For the sake of brevity we didn't include video for the preparation of the mashed potatoes. At time 02:07, we provide the ingredients, and at time 02:19, we note that the link to the printable recipe, including preparation of the mashed potatoes, is in the description box below. That link is: serendipityfarmhouse.com/2024/03/13/authentic-shepherds-pie/ Hope that helps.🙂
@SalongirlGardens Ай бұрын
Just subscribed ya! I also mill my own wheat & excited to watch you do sourdough that way for I have failed miserably so far.
@FuzzFace793 Ай бұрын
Thank you for subscribing! My next sourdough video will be out in about a week. In it I will make a loaf that will be half all-purpose flour and half hard white wheat I milled myself. Once I got the measurements correct, the loaf came out perfect. I hope the video will provide some help for you.
@SalongirlGardens Ай бұрын
@@FuzzFace793 I’ve been baking with fresh milled wheat about a year with great success. Sourdough with fmw not so much. Looking forward to it.
@cachi-7878 Ай бұрын
What type of flour did you use here on this video?
@FuzzFace793 Ай бұрын
I used King Arthur All-Purpose flour. It works quite well for me. In an upcoming video, I intend to show the versatility of this recipe by using 50% hard white wheat I milled myself, along with 50% all-purpose flour. - Thanks for your question!🙂
@tina_rochelle393 Ай бұрын
Hi🙂. Nice loaf! Does your all purpose flour have a high protein content? No cold proofing?
@FuzzFace793 Ай бұрын
Hi! Thank you for your comment and questions. I use King Arthur all-purpose flour. It has a protein content of 11.7%. So far, I haven't tried cold proofing, but I understand that there are benefits in slowing down the proofing process. I'll give it a try in the future. Thanks again.🙂
@ChristopherMarloweCain Ай бұрын
Thank you for the video. This helped me a lot!!!
@FuzzFace793 Ай бұрын
Thank you for your comment! If you have any items you'd like to see in future videos, let me know.
@beckyshields700 Ай бұрын
Very nice & easy to follow Video! TY. I just Subscribed! I’m Very impressed for “A Practical Man” lol
@FuzzFace793 Ай бұрын
Thank you for your comment and for subscribing! I'll try to keep it practical.
@hairstoyou7248 Ай бұрын
Hi I hope you won’t mind , , but I watched the video of you making your bread a few weeks back. I meant to reach out. Really enjoyed it , but I had a suggestion for scoring. Don’t go so deep with your cuts or you will cut the gluten strands you developed over the past hours. It’s why a lame is really useful. Even just the blade with one end taped so you don’t cut yourself. They’re not that expensive. Food geek has a video on different scoring ideas you might like too. ♥️
@FuzzFace793 Ай бұрын
Thanks for watching and for your comment. I'll definitely keep that advice in mind.
@anitaclancy9662 Ай бұрын
Ok I just added the fllour to the water and it’s NOT. A wet dough. Should I add more water?😊 i put it in the oven with light on. It’s been in there almost 4 hours and not much happening. I used starter thst I took out of the fridge yesterday and fed it twice. It was a thick bubbly starter and it floated too????
@FuzzFace793 Ай бұрын
If you have added the ingredients in the proper proportions, the dough should be okay. The bulk ferment should be about 8 hours. We,re just looking for development and growth in volume during this process. I don't look for doubling. You will find that there will be some increase in volume during the 20 minutes when the bread is baking with the cover on. - I hope that helps.
@razawbarzingi5687 Ай бұрын
👍🏼👍🏼👍🏼👍🏼
@FuzzFace793 Ай бұрын
Thanks!
@bigbison5661 Ай бұрын
Thanks! That was very clear and informative.
@FuzzFace793 Ай бұрын
Glad you liked it. If you would like to see anything else, please let us know.
@anitaclancy9662 Ай бұрын
I loved your video❤. A lot of videos are too chatty but your chat is to the point without missing details. Hope to make this soon. I will be making g it for myself. Any tips for storing my bread? Thanks!!
@FuzzFace793 Ай бұрын
Thank you for your comment. As soon as the bread cools completely, I store it in a freezer bag and place it into our bread box. I don't slice it until I'm ready to serve it with a meal. Our loaves usually are eaten within three days. I'm told sourdough bread does well when frozen. - I'll have to make some extra loaves and try freezing them. - This coming week, I'll be publishing a video on sourdough starter basics. I hope you have a chance to watch it.
@anitaclancy9662 Ай бұрын
Thank you! I am also interested in your sourdough starter and will be looking for it😀
@DaveCollierCamping 2 ай бұрын
Amazing
@FuzzFace793 2 ай бұрын
Thank you for your comment.
@marshapaisley6801 2 ай бұрын
Great video!
@FuzzFace793 2 ай бұрын
Glad you enjoyed it. We'll be coming out with a video on sourdough starter next week. If you have anything you'd like to see, let us know.
@cindyacton9181 2 ай бұрын
What kind of wheat berries did you grind for this recipe?
@FuzzFace793 2 ай бұрын
For the loaf in the video, I used King Arthur all-purpose flour. For a loaf I made just yesterday, half was all-purpose flour and half was hard white wheat I milled myself. In the past, I have used hard red wheat berries, spelt berries, kamut berries, and rye berries. It's a very versatile recipe that allows for many variations. I will provide more details in upcoming videos. - Keep watching and thank you for your question.
@dorothykelley1881 2 ай бұрын
Looks like you have the touch, great presentation...Very easy to listen to...I'm a newbie to sourdough, I'm going to master this-getting closer...😁
@FuzzFace793 2 ай бұрын
Thanks for your comment. I've been working with sourdough for about a year. Fortunately, I found a recipe that takes away all the mystery and makes it practical. Today, I made a loaf that was half all-purpose flour and half hard white wheat I milled myself. - It came out great. - Keep at it - it's not an art, it's a skill you can master.
@CushtyHealthFoods 2 ай бұрын
What’s your recipe for sough dough starter could you show on here please how you make sourdough starter
@FuzzFace793 2 ай бұрын
Thank you for your comment. We hope to get a video on sourdough starter out within two weeks.
@mariacaiazza5322 2 ай бұрын
thank you .great tips
@FuzzFace793 2 ай бұрын
Thank you for your comment. Chef Blondie and I are working on the rest of the sourdough series now. We hope to have the next one out within two weeks.
@MariaMorales-pc9ze 2 ай бұрын
Such a simple beautiful recipe, for a beautiful couple 😊
@FuzzFace793 2 ай бұрын
Thanks so much 😊
@MariaMorales-pc9ze 2 ай бұрын
I absolutely love cheese, but I have never tried this cheese. I make my own ricotta and cream cheese with powdered milk. I definitely will try this recipe. This cheese looks absolutely delicious 😊 Enjoy!
@FuzzFace793 2 ай бұрын
It's quick and simple. You can use any number of dried herbs for coating the cheese. Also, the cheese can be frozen for use at a later time.
@youtubewithabid 2 ай бұрын
👋 Your channel does not have a video that has reached KZfaq search results. Video SEO is very important to bring up KZfaq search results. If you want I will bring your videos to KZfaq search results through SEO
@FuzzFace793 2 ай бұрын
Thanks for the info!
@goddard9743 2 ай бұрын
🙈 "PromoSM"
@brigittehelms6926 2 ай бұрын
Reasonable schedule and delicious results!
@FuzzFace793 2 ай бұрын
This is a very flexible and forgiving recipe. Many thanks for your comment.
@bigbison5661 2 ай бұрын
Thanks! Lots of good bread making tips here.
@FuzzFace793 2 ай бұрын
Many thanks for the comment. BTW Godzilla loves sourdough!
@cathyblasco4497 2 ай бұрын
I would love to watch, but the sound is so off, I can't. 😢
@FuzzFace793 2 ай бұрын
Thank you for your comment. - You're quite right about the audio. That was one our very first videos and we didn't have the new microphones that we're using now. We hope you have the chance to view some of our more recent videos.
@ringkasannet9173 2 ай бұрын
Keep up the good work 😊
@FuzzFace793 2 ай бұрын
Thank you for your comment. If you have suggestions for recipes you'd like to see, please let us know.
@NickGuevremont 2 ай бұрын
Another fine addition to the test kitchen! Bon apetít!
@FuzzFace793 2 ай бұрын
You know the background on this one. It was tricky, but it sure was tasty.
@pzahyu273 3 ай бұрын
Your wife needs to learn respect for her man.
@FuzzFace793 3 ай бұрын
It's our shtick - glad you liked it. Hope you subscribed.🙂
@NickGuevremont 3 ай бұрын
❤ delicious!
@FuzzFace793 3 ай бұрын
Thank you 😋 It was an adventure, and the quest continues.
@user-zq5vi5wf2m 3 ай бұрын
I’m dizzy with so many different recipes however tomorrow is my day . I’ll let you know I forgot cheddar for top potatoes 🥔
@FuzzFace793 3 ай бұрын
Finding a good recipe is hard work ... you never know what you're going to get. Thanks for your comment. Cheddar on top of the potatoes isn't as important as what's under the potatoes.
@crazycravingsfood 4 ай бұрын
Great video as always! :D
@FuzzFace793 4 ай бұрын
Chef Blondie was not happy with the quality of the liver. Nevertheless, Julia's recipe (perhaps it was the vermouth) saved the day. Thanks for watching!
@MariaMorales-pc9ze 2 ай бұрын
God rest your brother n laws soul in peace. Thank you for this wonderful recipe.
@trinaka 4 ай бұрын
Throwing a comment in to make sure that everyone knows to watch out for White Snake root on their property. Goats and cows absolutely love the plant. When they eat the plant that contains tramadol it builds up in the animal and goes into their milk. It grows thickly in the Ohio River valley, and in the mid-1850s it killed many people. Please look this plant up!!!
@FuzzFace793 2 ай бұрын
Thank you for sharing this important information with us!
@user-gf1ff3ui7y 4 ай бұрын
How much milk do you use initially?
@FuzzFace793 4 ай бұрын
We use one half gallon. That renders a little bit less than a pound of cheese. Many thanks for your question. You can find the post and printable recipe here: Link for printable recipe: serendipityfarmhouse.com/2024/02/25/how-to-make-chevre-goat-cheese/
@crazycravingsfood 4 ай бұрын
That cheese looks great! Very good tutorial! 🧀
@FuzzFace793 4 ай бұрын
The chevre is delicious and relatively easy to make. Thank you for your comment!
@joavkof 4 ай бұрын
White vermouth or dry white wine is permitted. Real mashed potato better.
@FuzzFace793 4 ай бұрын
Because we were doing an SFH Test Kitchen video, we stuck to Jacques's original recipe using potato flakes. We always keep a bottle of Noilly Prat French vermouth on hand to substitute for dry white wine. Many thanks for your comment, and please keep watching. - Chef Blondie
@nathaliearthur6162 4 ай бұрын
'Promo sm' 😃
@FuzzFace793 2 ай бұрын
Hey there! Thanks for watching the promo sm video!
@crazycravingsfood 4 ай бұрын
Looks amazing!
@FuzzFace793 4 ай бұрын
It is! And it's lots of fun to make.