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- Feb 12, 2018
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The amount of butter and that carrot insertion were rather gratuitous.
Found it!
The amount of butter and that carrot insertion were rather gratuitous.
Omg, the carrot! And they made sure to film it from several angles for full effect!
Can we talk about the amount of butter??? That final dish is 50% fat by weight and 80% fat by calories. I actually thought it was a parody account ...
How about that rice though?@JPie I would not eat the veggies in the pan..
It’s all the better ‘cause it’s not!I thought for sure it was a SNL parody on Paula Deen, especially with the gratuitous carrot shot .
How about that rice though?
It’s all the better ‘cause it’s not!
Can we talk about the amount of butter??? That final dish is 50% fat by weight and 80% fat by calories. I actually thought it was a parody account ...
If you’ve not made up your mind about what chefclubs intentions exactly are yet-
Look up their cordon bleu recipe video.
Naw.. there's skin on the chicken, no need for the butter. the other recipes look too hard. Chefclub I believe is a British site. Do British people make this type of food?
Nope, I don’t add any kind of fat to anything unless it’s absolutely necessary, and then it’s the bare minimum.
If you’ve not made up your mind about what chefclubs intentions exactly are yet-
Look up their cordon bleu recipe video.
I’m having house guests this weekend, so when I saw the title of the thread, I thought - oh good, maybe an idea for a recipe.
But I guess not!
OMG why did I look that up?
Have you tried the Zuni Cafe roast chicken? It's a classic: https://cooking.nytimes.com/recipes/1015770-zuni-cafe-chicken
Just ignore the alarming omission of five pounds of butter.