I followed along with this video tonight! Never made a red wine reduction sauce before - it was delicious 🌟

Lord have mercy, I watched until he used a spoon…goodbye

Momma taught me "You can ALWAYS add, you can never take away" And I abide by that, Hat's off to you, sir for demonstrating that.

Dehydrated herbs are always the best choice for this type of thing.

This was the last video that I sent my dad before able to do it He loved it and I'm very happy and thankful that you could give me that memory before he passed. Thank you

I've made this many times and not only is it elegant it is awesomley delicious! thanks Eric, Israel Perez viewing from Guatemala, C.A.😋👌👨‍🍳

Excellent video! The camera work and narration are stellar. The content is valuable plus the editing is perfect. Thanks for taking the time to do this.

love it! how long is this salad dressing good for in the fridge?

you can pasteurize the egg /yolk in a sous vide water bath.......I don't remember the exact time and temp but there's a test video on youtube of a dude that ran eggs one degree apart from about 134 up to 140 degrees and you would be AMAZED at the difference between just one degree of heat makes. He commented that one of the eggs around 135 was pasteurized and you could eat it even though it looked raw.

Thank you 😊

Calabrese!

This looks amazing! Definitely gonna try this recipe. Thanks!

how about celery

I hope you drink that cucumber water because it contains all the goodness of the cucumber !

kinda related, the only real reason I make tomato sauce is so i can dip bread into it. i get a loaf of sesame seed italian bread, sometimes toast it, but my goodness it's better than pasta.

I am curious to know why did you add an egg?

Don't need lemon or garlic. THis dish is superb.

I heard that the olive oil industry in Italy is controlled by the Sicilian mob. Over 90% of the "olive oil" they export is counterfeit. It's actually cheap seed oil.

How many servings does this make?

This is so far the best recipe for yellow zucchini on KZfaq

What brand knives do you use here ?

I don’t SUBSCRIBE IF AN EXACT RECIPE IS NOT EASILY LISTED!

This on cheesesteak quesadilla’s is awesome

Wonderful. No yelling & performing, just great step by step, beautiful seafood. Thank you!

Maybe next time we take the microphone off while we chew... You've completely ruined the video. Thank you very much.

I subscribed. I'm about to make this! Ohh lordy!

semolina flour is inappropriate for egg fresh pasta. stick to 00 or all-purpose flour for egg pasta. use semolina flour for water pasta. do not put flour on the kneading surface.! the reason you are adding water is that your adding flour by kneading over it. the kneading technique is poor. that is why the surface of the kneaded dough is torn and rough. it is not necessary to dust the roller putting a small amount of flour on the dough is sufficientthe rolling tecnique shown here is contrary to kitchenaids own instructions. at setting 1 the dough should be folded and run through at least three times. then no more floding and run once through at higher numbers. 5 or 6 is fine for fettucine. I urge you to check out Helen Rennie’s channel for never fail recipe for egg fresh pasta.

❤❤

So I made this and it was AWESOME!!!! Even my picky kids wolfed it down. I added chicken to it just because, lol. Word of caution, this comes together quick so make sure you have your ingredients ready and on hand.

Fish schezwan and beef stroganoff with marshed potatoes

This is awesome!

Perfect Thanks

I love this, simple and nutritious ❤

GO BUCKEYES

Thank you for sharing.

Ty❤ made this tonight ,all thumbs up delish

Looks great, but somehow I know it may not end up being that easy, I'll have to try it.

You should try putting it all together in aluminum foil,,,an put it on the grill,,,it comes out ABSOLUTELY DELICIOUS

Grateful for this well described…..recipe. Thk you!

Many thanks to you Eric!!! Ahna USA

I had saved in freezer, a small amount of leftover sun dried tomatoes from a long ago recipe. I was so glad! I often save portions of this and that. Thks for your recipe! I will make tomorrow! Grateful! Ahna. USA

Thank you so much, I made grilled pork today and it went really well with your recipe. Healthy and delicious!

Best recipe I’ve ever seen for Brussels!!

Best way to freeze? Freeze before cutting?

how much olive oil?

Greek olive oil

I made your recipe!! FABULOUS!!!!! Thank you 🙏

Is it just the pepper flakes that makes it spicy?

Please season at a high level.

I have used this recipe many times when entertaining guests and it has never failed to please. Awesome recipe!