Відео

Can one adapt this recipe to be done using an AIR FRYER? Tks

I’m going to my first Acadian Congress this August; it’s like a giant family reunion for Acadians. My wife and I are vegan, so we can’t get the full authenticity of this dish, but my family in Nova Scotia has some soy curls, plant-based butter, and veggie broth on hand to sub for chicken, butter, and chicken stock, respectively. I remember not liking this dish as a kid, but I’m hoping that it’ll grow on me. If I recall, it was a texture thing. But I’ll try it again for Acadia!

When I make it, I crisp up some bacon to crumble on top.

But it's not brown flour?

Looks delicious, but fried full belly clams MUST be enjoyed with quality tartar sauce as it enhances the whole whole eating experience and flavor!

Thanks for the recipe

Love your recipe I will be trying it.

I always remove the little tag on the side of the scallop that I think is what attached it to the shell. Notice you left it.

My moms fish ( in the 1950’s Ontario, Canada) was a golden yellow color.( different smoking?)

I don’t relate to the temp. directions, I’d prefer simmer? etc…

Nice dish to see. My granny taught me our family version, slightly different poach, water only in a skillet just enough to cover. Start cold, as it produces first boil bubbles off the heat and stand for 2 or 3 minutes. She'd remove the fish then back on a high heat reduced by 3/4 then add the cream and butter reduced until it coats the back of a wooden spoon then in with chopped parsley, curly not flat, and then assemble just as you did. Her mash had butter in it as well. Oh and her haddock must never be dyed. Thanks

Lovely. Lets cook everything in plastic! Micro & nano plastics in everything. Breast milk, human organs, seafood, water, etc, etc, etc

I live on the south shore they make it more like a soupy gravy here

Looks amazing 🤤

Fish Crisp? I have to say that’s disappointing.

Aren't "condensed" milk and "sweetened condensed" milk different, and, if so, which did you use? Thanks in advance for your reply. 👍

I live on land, nice to see that these smaller tractors can get the job done. I have been shopping so I can clear some areas with one. Thanks

Chef Mike Moses, You're so cool! Let's be friends and have fun!

Ever try frying cuttlefish, octopus or squid?? Would love to see a video of them soon

Thank you so much for this video. The hardest part for me is timing. This will be so much easier ❤

My mother in law would sit on the deck and prepare the produce from our garden and would love to do it. Relaxing she said. I had a mess of green beans that needed cutting and she wanted to do it. I told her what I wanted done. I did not speak Hungarian and she didn’t speak English. When she gave me the finished beans she only took the one end off and left the little curly end. I asked why and she said because it wasn’t hurting anything and didn’t change the taste like the stem would. I now do the same but I don’t cut them until they are cooked.

How long would you cook a half pound beef? I overcooked it last time and it was very dry.

I will try it for my family of 8😂. I am going to try to mix the hotchpotch to a bed of blanched spinach and pasta. The liquid looks good to adopt as a roux for the pasta.

The only places that use condensed milk are pizza franchises like Greco. Not nearly as good as evaporated milk.

How do you check the "season to taste" level in something like raw eggs? You don't taste until it's cooked!

I have the Stargazer 10.5” and have used it now for 2 years. It competes with a deBuyer 11” carbon steel and a 10” Older Lodge skillet in my kitchen.. I can compare the three: firstly, all three do a great job as skillets in a domestic kitchen. As far as interacting with them, the Stargazer is very difficult to get and keep a good seasoning on compared to the other two. It has a second best handle, the long thin deBuyer the best, the Lodge last. None po them need more than a thin skim of butter to be nonstick, a teaspoon is all. Most youtubers drown the food in butter to insure a good release, not-needed with these three pans. They weigh nearly the same, but have different thermal mass, the Lodge holds heat best and cooks very evenly, the deBuyer is a delight to use and you can dial the heat up and down the fastest, the Stargazer is the optimum, holding heat evenly, can move the pan when hot due to a decent handle. All three work, all have good and bad features. The Lodge cooks better and seasons better than the Stargazer but is the least user friendly so I mostly use the Stargazer 10.5”. The 12 would be great I am sure.

I’m still making this bread and it’s always a big hit!

Thank you! I’ve been trying to do this forever!

Yummy-:))👍💙😊

harvest clams in the months WITH R. These are the colder months of the year. Enjoy and be safe..

After trying it out, this old blunoser is convinced this is the real deal. I didn't have the luxury of letting it cool before I tried it, but I can tell the other 3 small loaves I made will be perfect tomorrow once they've cooled, and the sauce was incredible! I just got 20 years younger. Now all I need is some chow (which I'm going to make for the first time this year), some Chris brothers pepperoni, Lunenburg sausage, and fresh cod. Not easy things to find in good quality outside of the coast, if you can find it at all. I know this recipe will make awesome donair pizza too

It's late in the day for starting this, but I don't care. I been waiting a couple decades for this, so if it's more of a late night snack with enough left over for the next few days, it's all good. Thanks for the info!

I'll definitely be making this soon, and probably often. Grocery day is tomorrow, and I plan on stocking up on the needed things for this that I don't have

Of all the things I can't get since leaving halifax, a good donair 8s the top of the list. Bash Toulaney was my favourite donair maker. He wouldn't give me his sauce recipe no matter how much I bugged him for it 🤣🤣🤣

this looks really good... i didn't realize it can be this simple.... thanks!

The music is Too much. Great recipe though , thank you

I like your new toys

love the 1 pot, thank you

I’ve never heard of yellow beans before. Only green beens.

WOE... way to Spicy....

Use a ziplock bag with a tip cut off to apply the donair sauce like icing a cake

Cooking At What temperature 🙄?

Definitely my go to recipe been making this one for a couple of years now

Where can I buy clam meat in Atlantic provinces?

I didn't realize how simple the recipe was for these. It's crazy how unique the flavour of these is for what it contains. Truly one of those recipes where the finished product is more than the sum of its parts

👍🏽👍🏽I live in the UK where can you buy the Fish Crisp that you used to coat the Clams & it might be difficult to buy FRESH Clam meat or the Clams. The UK is definitely behind other countries when it comes to buying or eating good food 😢😢

Oooohhhhhh, this is definitely my recipe discovery of the month! I often crave a donair from the Maritimes and now I can make my own! I can't wait to try. Yummy!

Born in Truro, but watching from The Netherlands. Thanks for the hodgepodge lesson!

I like sous vide, I have a collection of Anova devices and they’re great. But, I also have a few small pressure cookers by Hawkins - so potatoes for example would be pressured for whistle + 3 mins. No loss of vitamins, no waste plastic, no hour-long wait and, importantly, no wasted energy heating up and holding a huge amount of water at temp. For squash, perhaps whistle + 2 mins. For asparagus, I wouldn’t pressure it - I would steam it over lemon-infused water. Again all vitamins intact and no waste plastic. Also, using the pressure cookers - they’re cheap, no wand, no vac sealer and no large tub to buy & store. And just watching the video, the process is such a faff. For the turkey - sous vide is the way to go without a doubt. It’s expensive and in the case of the breast, there is a small margin for error so sous vide makes sense. For veg, not so much. For me anyway! Good clear video. Your knife needs sharpening by the way.