Romesco Sauce
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Date: 2019-07-25
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Comments and reviews: 9
number51oco
I've roasted red ball peppers hundreds of times, when I'm in a hurry I use the sink, it really is much faster/easier, but it does hurt the flavor, just watered down, you can see the water turning red, it definitely washes away some of the pepper. Peeling them dry kinda sucks, but they taste much better. I know chef John, I'm crazy.
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I've roasted red ball peppers hundreds of times, when I'm in a hurry I use the sink, it really is much faster/easier, but it does hurt the flavor, just watered down, you can see the water turning red, it definitely washes away some of the pepper. Peeling them dry kinda sucks, but they taste much better. I know chef John, I'm crazy.
reply
Tramaine Terrance
Hello, Humans. A spirit walks by at night. Watching, but never thinking he should interfere in human problems. The kind spirit always leaves a black rose on the body of a dead human. This allows them to pass into what many humans refer to as the afterlife. A rose is the gateway to all life and death. TERRANCE OUT
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Hello, Humans. A spirit walks by at night. Watching, but never thinking he should interfere in human problems. The kind spirit always leaves a black rose on the body of a dead human. This allows them to pass into what many humans refer to as the afterlife. A rose is the gateway to all life and death. TERRANCE OUT
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Michael Johnson
Incredible Thank you for a wonderful recipe. This is the first video I have seen by this chef. His voice is pleasant and easily understandable, but if I had to listen to the same rollercoaster tone for much longer, someone would come up missing That is how annoying it is to me. But I appreciate the recipe fully.
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Incredible Thank you for a wonderful recipe. This is the first video I have seen by this chef. His voice is pleasant and easily understandable, but if I had to listen to the same rollercoaster tone for much longer, someone would come up missing That is how annoying it is to me. But I appreciate the recipe fully.
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Gina L
Can you show how to use the Mortar and Pestle when making pesto? I can't get past the part to make garlic into a paste. I am hammering the garlic cloves with the pestle and they are shooting out all over the place Am I supposed to twist the pestle? Do I hammer it straight down? I need your help.
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Can you show how to use the Mortar and Pestle when making pesto? I can't get past the part to make garlic into a paste. I am hammering the garlic cloves with the pestle and they are shooting out all over the place Am I supposed to twist the pestle? Do I hammer it straight down? I need your help.
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Eriq Kunz
You got it right, Chef John. Moved here to the US from Catalunya, and we use almonds AND hazel nuts, both roasted on the open flame. And the mixing is done typically (nowadays) with a minipimer, or stick mixer. Super simple. And delicious It's eaten with meats and potatoes.
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You got it right, Chef John. Moved here to the US from Catalunya, and we use almonds AND hazel nuts, both roasted on the open flame. And the mixing is done typically (nowadays) with a minipimer, or stick mixer. Super simple. And delicious It's eaten with meats and potatoes.
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Grand Naut
Great video but for the love of God please stop putting inflection on your voice at the end of every sentence. Im not trying to be picky but if you spread out the inflection while speaking it will make It more enjoyable to listen to. Sorry but it was driving me crazy.
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Great video but for the love of God please stop putting inflection on your voice at the end of every sentence. Im not trying to be picky but if you spread out the inflection while speaking it will make It more enjoyable to listen to. Sorry but it was driving me crazy.
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HolyMaryFullOfShit
4th one is remoulade. but i think its not that popular in america. wich is sad for americans. eat more remouladeedit: maybe the 4th one is just wahtever your favorite sauce is thats not on the list. the wealth of comments suggesting sauces indicate that.
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4th one is remoulade. but i think its not that popular in america. wich is sad for americans. eat more remouladeedit: maybe the 4th one is just wahtever your favorite sauce is thats not on the list. the wealth of comments suggesting sauces indicate that.
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Tim Etkin
You can peel the peppers with a piece of paper towel. The burnt skin sticks to the paper towel very easily. This works even without waiting for them to cool down in the covered bowl and will not burn your hands because you aren't touching the peppers.
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You can peel the peppers with a piece of paper towel. The burnt skin sticks to the paper towel very easily. This works even without waiting for them to cool down in the covered bowl and will not burn your hands because you aren't touching the peppers.
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Spanish Taster
I agree with the day after effect - so much better when the flavours have melded but I recommend you try using some dried mild peppers like they do in Spain (500-1000SHU. It also saves a tonne of prep which is always a plus in my book
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I agree with the day after effect - so much better when the flavours have melded but I recommend you try using some dried mild peppers like they do in Spain (500-1000SHU. It also saves a tonne of prep which is always a plus in my book
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