Thanks buddy! Filming felt very awkward, which is so silly because I am very comfortable giving presentations in person and teaching in real kitchens (back in the day at least) But it was fun and I'd do it again.
Such a good point on charcoal. We used Whittle & Flame coals when we were in UK ... the local bricomarché in our corner of France has some restaurant standard which looks, feels and burns the same so we are confident we're keeping away from the nasties. Lovely sounding recipe.
I thought you were going to slap a block of butter on the grill like an idiot.
When I first heard about this thing called "grilled butter" years ago, I couldnt make sense of it at first either.
Hehe same.
Wow, interesting. This is breaking my brain a little bit but think I have to give it a whirl.
It's really worth it. Let me know how it turns out if you give it a go.
I suppose they could have messed with you in an entirely different way by calling it “coaled butter.”
An accurate name though...
It’s definitely jumped to the top of my to-try list.
I have never heard of this - ever! This is my next project - what a delightful share.
"but surely they weren’t so advanced that they could undermine the laws of physics." 🤣
Exactly where my brain went too.
This is super interesting, though. Love the vid. I want to try some.
Thanks. When I have a bit more time I want to try experimenting with video a bit more.
A video recipe!! So excited that you’re experimenting with video. How did you find the shooting/editing experience?
From a reader perspective the videos elevate the recipes a lot. Gives me Naked Chef vibes, especially when he filmed his stuff in that cottage.
Thanks buddy! Filming felt very awkward, which is so silly because I am very comfortable giving presentations in person and teaching in real kitchens (back in the day at least) But it was fun and I'd do it again.
Also, I love Jamie Oliver. So thanks again!
Such a good point on charcoal. We used Whittle & Flame coals when we were in UK ... the local bricomarché in our corner of France has some restaurant standard which looks, feels and burns the same so we are confident we're keeping away from the nasties. Lovely sounding recipe.
Thanks.
Fascinating!
Thanks so much, Barbara.