Відео

Can’t understand much of what he says because of the background noise. Especially when he mentioned “the key”… could make out what he said. It was probably Worcestershire.

Is there an actual recipe for this (with ingredient amounts and quantities)? Sorrel (curly dock) popped up in my yard last year, and I have many mouths to fill.

Not even close...

Thank you for this. It’s his soup at Lseitte that I first tried and loved. Closed now sadly.

GREAT GREAT JOB

What if, i actually enjoy my GYM?!

It must have some black pepper, thyme not rosemary, and some fresh lemon juice for acid and to brighten. Half a teaspoon of roasted tomato paste is good, too.

Where's the black pepper?

Totally *******OVER COOKED ******* the shrimp... Hack cook.

a little brown sugar and more butter and woushisire for the bread

That blender really gives Jacques the dad vibe. You think he's mowin' the lawn in there only to find out he's just blending the sorrel soup

Definitely burnt the garlic. Shit. Chef

dont flame pan. flames pan 5 times in a row. lol

222252

Oh Chef! You have justified why I grow two types of Sorrel in my garden. The French Sorrel that you have used and the Red Veined Sorrel. I love how you encourage the viewers to use all their senses when cooking. You were really thinking outside of the box when you suggested potato flakes and that immersion blender could power a small boat. ;-) Thank you for sharing Chef! I can't wait to make this recipe. Cheers!

Tbarkalah 3liyk alah iwaf9ak

People that hate heads have never tasted them!!!! I will just say that!

That pan looked awfully dry in the beginning.😬

I have made this meal as he cooks it. It is awesome and everyone I cook it for loves it. I either serve it in a bowl with bread for dipping or put it over pasta.

No on grits....Yes on crusty bread! I make a version with more rosemary and paprika, cajun spices, shrimp shelled and deveined

The 5 minute mediocre Brussel sprouts! His line cook was pissed a rat was in the kitchen

I’ve watched this video so many times and I’m shocked it doesn’t have more views.

You burnt the garlic by now.....christ looks crispy

No lemon or lemon juice or any Creole seasoning??

WHERES THE BLACK PEPPER?! Not new orleans bbq shrimp without a ton of black pep

Why did he have to wipe his nose at 0:26 ? It looks unsanitary.

I love this video I done your subscribed share comment for you. please I am a new subscriber please help for me subscribed share comment for me thank you

Cooking time is for building your appetiteup

Mo grits please..

Touch more cream at the end would be nice

No bay leaf?

Excellent

O K I'M SALIVATING ... I WISH WE HAD SMELL-A-VISION ..... LOl

WOW I LOVE THIS RECIPE ... AWESOME !

Whats up with the tongs? Use a wooden spoon

Toasted bitter garlic....garlic should only be cooked 30 seconds.

I ain't eating n no shrimp with head on it. .that's a complete turn off to me.. that's my opinion..everyone entire to there own opinions..

Im related to him he is my dads 8th cousin

Why is he scraping the pan like that !!!! It's going to leave a metallic taste on the food

MUCHAS GRACIAS .

En su tienda de Lausana, Suiza, el chocolatero Dan Durig muestra cómo hacer chocolates rellenos de ganache con sabor a vainilla. Usando solo chocolates de comercio justo y leche orgánica de las lecherías locales suizas, Durig se preocupa profundamente por la calidad de los chocolates. En mi artículo sobre Durig para Zester Daily, él da una receta para un ganache fácil de hacer en casa, perfecto para las vacaciones o como regalo en cualquier momento del año. <~~>

Who dat say he makin NoLa BBQ shrimps ? not me ! no wosster sauce an we dont eat dat on grits ! y

The dish doesn't look spicy enough, I didn't see the gentleman add any Paprika, Cajun spices, or Pepper. The sauce is missing that beautiful red color, It doesn't look like what I would want at an eating establishment.

That looks incredible! I can imagine how good it tastes. Very, very nice!

To the camera person..could we at least stop watching the chef and see the preparation..

😧

Hmmm😒

dude who commented about too much sauce: wtf are you talking about? bbq shrimp should be served in a fricken bath of sauce. dude who said you don't want your shrimp served with the head: you don't deserve to eat bbq shrimp. stick to burgers and fries. dude who said not enough butter: guy put in like a 1/3 lb of butter, dude. dude who complained this was too time consuming: what kind of a comment is that? you're an idiot. i love you guys but you're idiots.

Sorry, if I'm eating in a restaurant, I don't de-head my own shrimp.

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