Simple Pork Chops with Pan Sauce
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Date: 2019-08-15
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Comments and reviews: 10
Cameron Stuhler
I think I understand why I like this guy so much. Your camera work is amazing dude. It's unique and simple. Your mic is pretty good quality and makes your voice soothing. Instead if a whole intro you get right into what you're doing. There's no music which I feel it person helps. Especially since we can hear the background noise. It's nice to hear a soothing voice with searing noises and all. Keep up what you're doing man. I absolutely love these videos and honestly can't wait until each new in comes out.
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I think I understand why I like this guy so much. Your camera work is amazing dude. It's unique and simple. Your mic is pretty good quality and makes your voice soothing. Instead if a whole intro you get right into what you're doing. There's no music which I feel it person helps. Especially since we can hear the background noise. It's nice to hear a soothing voice with searing noises and all. Keep up what you're doing man. I absolutely love these videos and honestly can't wait until each new in comes out.
reply
Cam Bar
Ive lived in the UK all my life and have never, ever called that sediment What a disgusting notion. Ive always just called the process deglazing, rather than describing the bits and stuff in the base of the pan. Sediment is the crap in the bottom of a jar of mud and water, or the stuff that sits at the bottom of a pond. I know youre imagining me speaking with a plummy English accent - but Im as Scottish as it gets
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Ive lived in the UK all my life and have never, ever called that sediment What a disgusting notion. Ive always just called the process deglazing, rather than describing the bits and stuff in the base of the pan. Sediment is the crap in the bottom of a jar of mud and water, or the stuff that sits at the bottom of a pond. I know youre imagining me speaking with a plummy English accent - but Im as Scottish as it gets
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Devoniski / Dev
adam: today im gonna make white wine mixed with some white wineso first were going to. go to the store and grab white wine. now most people say white wine is cool but you gotta say it like this_white wine is cool_soon ill just put it in a pan, add some onions and shallotsthen ill pour more white winethen we serve but making sure to broil our plateand then dont forget to add a cup of white wine to drink
reply
adam: today im gonna make white wine mixed with some white wineso first were going to. go to the store and grab white wine. now most people say white wine is cool but you gotta say it like this_white wine is cool_soon ill just put it in a pan, add some onions and shallotsthen ill pour more white winethen we serve but making sure to broil our plateand then dont forget to add a cup of white wine to drink
reply
Clarisse Gibbons
The fact that this dish doesnt have a real carb component is perfect for me. I have a muscle disorder where Im missing an enzyme that digests glucose into glycogen, so I cant burn them off as energy like everyone else, which unfortunately can make me gain weight. Im definitely going to try out this recipe
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The fact that this dish doesnt have a real carb component is perfect for me. I have a muscle disorder where Im missing an enzyme that digests glucose into glycogen, so I cant burn them off as energy like everyone else, which unfortunately can make me gain weight. Im definitely going to try out this recipe
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WalnutTime
If I have 20 minutes, I make my favorite guilty pleasure: great value artisan crafted Italian five cheese Mac n cheese. It tastes amazing. I hate that I like it so much. Its truly amazing. Its 2 for a 12 oz box. Try it. Trust me. Pro tip: 1/8 tsp msg per box makes it taste absolutely fantastic. Yeet
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If I have 20 minutes, I make my favorite guilty pleasure: great value artisan crafted Italian five cheese Mac n cheese. It tastes amazing. I hate that I like it so much. Its truly amazing. Its 2 for a 12 oz box. Try it. Trust me. Pro tip: 1/8 tsp msg per box makes it taste absolutely fantastic. Yeet
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aakashm1
Gave this a try today It was delicious though I think I overcooked my pork slightly since I was using pretty thin pork loin steaks, will use lower heat next time Sauce was awesome with English wholegrain mustard and apple juice instead of white wine. Thanks Adam
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Gave this a try today It was delicious though I think I overcooked my pork slightly since I was using pretty thin pork loin steaks, will use lower heat next time Sauce was awesome with English wholegrain mustard and apple juice instead of white wine. Thanks Adam
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JaHeiDu
Please stop talking like you invented every basic cooking technique out there. Just don't sound so bloody smug while you are making there turbo basic dishes. Its just so embarrassing. Your videos are cool, but just cool down a bit.
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Please stop talking like you invented every basic cooking technique out there. Just don't sound so bloody smug while you are making there turbo basic dishes. Its just so embarrassing. Your videos are cool, but just cool down a bit.
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Nick S
Do you have a recommendation for an alternative to mustard for this sauce? The girl I'm trying to date doesn't like mustard. Maybe she would like this sauce but I aint takin any chances the first time around. Thanks lol.
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Do you have a recommendation for an alternative to mustard for this sauce? The girl I'm trying to date doesn't like mustard. Maybe she would like this sauce but I aint takin any chances the first time around. Thanks lol.
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Julien B
I just made this and it is really amazing. Thank you so much for making these videos, I really appreciate it. I have so much respect for you and I look forward to trying more of your recipes. Until next time
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I just made this and it is really amazing. Thank you so much for making these videos, I really appreciate it. I have so much respect for you and I look forward to trying more of your recipes. Until next time
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Holden
There are tons of cooking shows on here, but almost none which go step by step for a full meal like this. Timings and procedure are so important to get everything to be ready to eat at the same time. Thanks
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There are tons of cooking shows on here, but almost none which go step by step for a full meal like this. Timings and procedure are so important to get everything to be ready to eat at the same time. Thanks
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