we say wuh-stuh-sheer BUT every time i [do my best to] say it all i can think of is that bit about the movie "the rural juror" from 30 rock lol. also bless the supercut of giada's sudden and fleeting italian accent when it comes to certain ingredients.
the silver lining of garlic breath when making dinner for others is that everyone's breath will be equally stank!
Hi Adam….Loved your first video…congratulations! I’ve been making Caesar salads for years in a style very much like yours except a bit more traditional (all Romain) but I did learn some new tricks that I will definitely incorporate into mine.
Using the bread crumbs rather than croutons was brilliant and the mixing of lettuces incorporating bitter lettuces is just the update my Caesar needs…..thank you! Only one correction….it was his first name….😉.
I look forward to many more glimpses into your cooking style and kitchen management. And, especially more of your sous chef, Winston!
So glad you loved Myers + Chang it's one of my favorites! Everything is so flavorful and they're also just so consistent with service and quality. The recipe for that wok-charred udon (with chicken) is in the Myers + Chang cookbook, I've made it a few times. It comes out great although never quite as good as in the restaurant. I think the carrot cake recipe is in the first Flour cookbook.
we say wuh-stuh-sheer BUT every time i [do my best to] say it all i can think of is that bit about the movie "the rural juror" from 30 rock lol. also bless the supercut of giada's sudden and fleeting italian accent when it comes to certain ingredients.
the silver lining of garlic breath when making dinner for others is that everyone's breath will be equally stank!
Hi Adam….Loved your first video…congratulations! I’ve been making Caesar salads for years in a style very much like yours except a bit more traditional (all Romain) but I did learn some new tricks that I will definitely incorporate into mine.
Using the bread crumbs rather than croutons was brilliant and the mixing of lettuces incorporating bitter lettuces is just the update my Caesar needs…..thank you! Only one correction….it was his first name….😉.
I look forward to many more glimpses into your cooking style and kitchen management. And, especially more of your sous chef, Winston!
Tim
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So glad you loved Myers + Chang it's one of my favorites! Everything is so flavorful and they're also just so consistent with service and quality. The recipe for that wok-charred udon (with chicken) is in the Myers + Chang cookbook, I've made it a few times. It comes out great although never quite as good as in the restaurant. I think the carrot cake recipe is in the first Flour cookbook.
Just bought both!