Відео

I can almost smell the flavours. I luv this kind of food ❤

❤

Hello from the USA 👋🏼 My Mom was from Texas and she always made Peach 🍑 Cobbler. I’ve never had rhubarb before, but will definitely have to try it. I just stumbled onto your channel and sooooo glad that I did! I will be busy catching up on ALL your videos. “Thank you” for showing us all your wonderful recipes! Patricia from Indiana ❤

U added to much flour and that cause u to use a half a gallon of milk. 🫣

Thank you. What kind of milk 2 percent or 3 percent?

Thanks had no idea 🤷‍♀️

Can I freeze them in plastic boxes? Thank you

😂hardly the easiest way to 😂 what a mess looks like a butcher’s waste bin

2016 CLASSIC!

You just made enough cheese sauce for 50 heart attacks

Looks like a one dish dinner for tonight. Thanks.. Fan from Alabama USA

The Americans love Corn Beef Hash.

Brussel sprouts ! GAG! the rest sounds good.

I made condensed milk for 2 cups and 2/3c sugar and it reduced by a lot. More than half. Using canned coconut milk/cream for condensed milk was easier and was reduced by half.

Slice the potatoes into thin slices. Into saucepan, top up with boiling hot water. No more 40 minutes to cook ; probably half that time.

Thank you

Still stirring til this day😂

At least learnt the right way thanks 😊

Amazing thank uu🫶🏾

No need to cut the leaves off.

Thank you! I needed to know this.

What stabilizer?

Thank you my dear for the video I just come into one from my grandaunt handed down to her for her mother so much appreciated ✌🏾

Where's the measurements how many cups of milk and sugar 😔

Lovely thanks for posting.

Doesnt look like hash.

Shall try this tonight - looks easy!

Love that you have named your mixer! I have a Major from the 70’s. Great video. All the best from Canada.

Just about to make it thanks for the vid👍

What kind of cream? Thank you

Cheese on corned beef hash? Sacrilege!

Great stuff - just what I wanted! Thanks

niceeeeee, thanks

I found you again! Yay!! :) ... Rose, I've been looking for you for a few hours now lol .... Some 6-7 years ago I found this video / recipe on youtube and without doubt its been a family fave ever since :) ... thank you ! :)

Thank you! Caster sugar is IMPOSSIBLE to find in southern omtario...amd if you DO manage it it costs a mint. Pretty sure it is sometimes valled "fruit augar" here. This os def the best/easiedt/cheapest way to go. Thanks

I liked your tutorial much better than Mary’s Nest. You’re to the point and not a lot of detail. Your easier to follow along

Grip pin then slowly turn anticlockwise while pulling. Push new foot in and tap pin into place with a punch or cut off the end of a nail and use instead of a punch.

❤

Thank you YUM YUM

Very good and easy to follow ❤

how do u clean your attachments,,mine have gone all black?

Thanks!!! 👍❤️👍

Bless morning watching from Trinidad and Tobago

Hermoza tengo 2 pero mas viejitas andan de maravilla las amo

Lovely job. I enjoyed your presentation.

Butifully filmed and edited too😊😊

Awsome😊😊

Nice! Im making ice cream and started questioning whats in that can labeled condensed milk. I made a commitment to not eat the crap offered at the supermarket and was disappointed when i saw a main ingredient was canned. Problem solved! This looks way, way better.

Old video but good. I'd make some suggestions. An auto (pump) siphon is better because you don't get bacteria from your mouth involved. When racking (siphoning into a new container) try to avoid making bubbles - this runs the risk of oxygenation and partial vinegarisation. You can add the Campden tablet (aka potassium metabisulphate) into the second conditioning vessel about three days after adding the stabiliser (aka potassium sorbate). The solution will degas naturally over time but swirling it with an airlock on will form a cap of dense carbon dioxide that prevents stray oxygen getting in.

Thank you so much for a quick and to the point video! This is going to save me so much money!