I love his cooking from the soul rooted in nostalgia 🥹🫶🏽
@MaddenManification
9 жыл бұрын
Love Ludo...want to make memories for my family. Although the kids are getting big, and two don't like swiss cheese or parmesan. But to heck with them, that looks awesome. I'll try one for New Year's Eve. Would go well with a Burgundy wine, no?
@CorrosionX4
7 жыл бұрын
Use cheddar. It's the technique that's important here, you can customize the taste to your liking.
@spellcasterzet5194
4 жыл бұрын
Nice chef
@Poseidon99Jeus
7 жыл бұрын
At 1.30, he said:"Do you see the texture of the sauce, it's like the ....." can somebody help me?
@jimjamkillsnerds
7 жыл бұрын
ribbon
@Poseidon99Jeus
7 жыл бұрын
Thanks!! Still don't understand what ribbon has to do with texture of that mixture, doesn't make any sense, he could have said gooey, tacky or even sperm!😄
@alexanderbaker4083
7 жыл бұрын
+Poseidon99Jeus ribbon is an actual culinary term, that is why
@Poseidon99Jeus
7 жыл бұрын
ALEXANDER BAKER meaning what?
@alexanderbaker4083
7 жыл бұрын
+Poseidon99Jeus it pertains to a certain stage the sauce is at. When you are seeing "ribbons" it is where you want it. Further it may break, less it would be soupy. If you cooked in a kitchen in the northeast you would know for sure. It's a consistency thing. I don't mean this as an insult, it's just legit terminology.
@daboywonder3439
7 жыл бұрын
he looks very successful but i wonder when's the last time this guy taste freedom and peace? got me thinking sometimes..
@kacym.118
6 жыл бұрын
I tried to watch this, but music and fast and furious action, is not what I enjoy in a cooking video. If I want distracting music, lights and 100 cuts in a second, I would watch a fast action movie. Too bad, the soufflé was probably great!
@daverobinson1603
9 жыл бұрын
You got it wrong on FOIE GRAS, Ludo - and hopefully some of your more enlightened restaurant customers will now consider going elsewhere.
Пікірлер: 22