How a Pro Chef Makes Classic Chicken Parmesan Plateworthy
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Date: 2021-04-07
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Comments and reviews: 3
Nothing
uhhhhh maybe you should've consulted an Italian person instead. This is a total bastardization of the culture via appropriation. Nyesha should've dedicated the introduction to specify that she is merely appreciating or interpreting the dish as an outsider and is not speaking from a position of power or knowledge.
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uhhhhh maybe you should've consulted an Italian person instead. This is a total bastardization of the culture via appropriation. Nyesha should've dedicated the introduction to specify that she is merely appreciating or interpreting the dish as an outsider and is not speaking from a position of power or knowledge.
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Kevin
Good God, this woman is amazing. She makes excellent-looking food, is great at teaching the art of cooking, is funny, and insanely beautiful. Why does she not have her own cooking show?
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Good God, this woman is amazing. She makes excellent-looking food, is great at teaching the art of cooking, is funny, and insanely beautiful. Why does she not have her own cooking show?
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Jairo
Isn't basil towards the beginning of cooking a big no no in sauce making? Shouldn't it be added at the end for a few minutes to avoid the bitter compounds from being extracted?
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Isn't basil towards the beginning of cooking a big no no in sauce making? Shouldn't it be added at the end for a few minutes to avoid the bitter compounds from being extracted?
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