Відео

everything looks great, but maybe use mollet eggs instead of hard-boiled eggs? btw nice job! love your content!

Yummmmm🤤

In the description for the recipe you wrote plum sauce. In the video you use Hoisin Sauce. Which is correct?

Recipe please

I loved the format and execution of this video! I feel inspired in a way that I will actually be able to integrate into my life

Tweezers lol

Love this recipe light perfect for this season ❤

How to give yourself terrible breath and gas... This just reminds me of those exaggerated scenes in SpongeBob when they show a close up of something unpalatable. Beautiful knifework though.

I'd love to see something unique with spices beyond Kosher salt and black pepper. *{Germany has the suppengrün that combines leeks, carrots, and celery root. Spain has the sofrito with onions, bell pepper, and tomatoes (among many other variations in the Spanish diaspora). Similarly, Louisiana has the Holy Trinity of onions, bell pepper, and celery}*. The holy trinity is the Cajun and Louisiana Creole variant of mirepoix; traditional mirepoix is two parts onions, one part carrots, and one part celery, whereas the holy trinity is typically one or two parts onions, one part green bell pepper, and one part celery.

🤤🤤🤤

Looks Amazing Byron. 😋❤

Love this. There is so much chatter about farmed v fresh and most of it misses the point. Properly farmed fish is wonderful, so is some fresh, but either can be awful in terms of sustainability or treatment. Like all things, we have to do our homework. Thanks for this. It looks delicious.

looks delish.... do a garden veggie tour soon... thanks

This looks so yummy I wish I could cook as good as you

Ummm... Yum!

I know the trout is the star of this salad (and this hatchery sounds intriguing!) but pickling the potatoes is maybe the most important step to this imho. I started pickling my potatoes before making potato salad while they are still hot and it makes all the difference in taking a potato from being kind of a bland undergirding element surrounded by the flavors of the other ingredients to being really a cohesive part of the overall flavor of the dish.

@The jackpot10🎁 enjoy your testy video

Good respice ❤❤❤

Recipe in the description would be great when shopping 😇

This looks delicious

OMG 🤤 BRAVO 👏

Stunning

Banger recipe. Very nice.

That looks so good! Now, I need to make an easy pasta/rice along with it.

Woah your recipes making me tempting Sir what a wonderful creativity innovative cooking you have Sir I am really proud of you always you are my inspiration always keep going Sir 🫡🫡🫡🫡

i dont know if its me but all of your recent videos seem to be super pixelated. great recipe as always

Love this trout nicoise salad recipe! Nice job.

I air fry the chicken and add some garlic, ginger and chilli onion crisp.

Woah your recipes making me tempting Sir what a wonderful creativity innovative cooking you have Sir I am really proud of you always you are my inspiration always keep going Sir 🫡🫡🫡🫡

Sorry but when you make a purée you keep the skin whilst boiling.

Instead of adding water, try some herbal tea for added flavor. Mint tea is a good choice.

Looks amazing 🩷

Looks amazing

So it's really quite raw, right?

You are an excellent chef!

Hi Byron, what is that device you used to grind the potatoes into shoestrings? Do you have a link for it? Thanks in advance!

How does this change the sensory experience?

im back omg i watched you all the time during my childhood years 🥹❤

The sights, sounds, work, taste here are pure ART! Next level stuff. Way more than just ingredients, recipe, food, eating!

Delicious

Perfection dish the cream is a right touch ❤

Beautiful presentation! Love watching you create such yumminess.😊

Bravo! Well done and really not at all that complicated for such an elegant-looking dish.

That'd be awesome with a nice steak, horseradish chive sauce at the bottom with some sauteed green beans. May have to play with this recipe. Thanks for the inspiration

been following your channel and recipes for over 10 years now! keep it up man

I'm curious are you still working as a professional cook?

Yumm🙏👍👌

OMG! It's been a long time I've searching for this Channel. Several years ago i watched your videos about Ratatouille, but i forgot your name! Now i found it! Byron Talbott, I'm gonna subscribe and try to remember your name! 🤣🥰

Yum!! I could also see that base with a nice sunny side up egg on top!

Love the simplicity! Which types of vegetables would you plate with this dish?