Christie Morrison makes host Julia Collin Davison Trout Amandine, and Toni Tipton-Martin discusses how Julia Child made French cuisine accessible in the US. Tasting expert Jack Bishop takes a deep dive into freshwater fish, and Equipment expert Adam Ried shares his top picks for bench scrapers. Ashley Moore makes host Bridget Lancaster elegant Lentilles du Puy with Spinach and Crème Fraîche.
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I can't wait to make that trout!
I’m so excited about the lentils, my youngest discovered lentil soup and she loves it. I cannot wait for her to try this.
Honestly after having grown up on wild catfish I kinda came to like the "muddy" flavor. I just expected it to be a part of the experience unless you managed to get a lot of real young catfish and that always seemed kinda wasteful to me. Fresh or farmed, muddy or clean, I just like catfish.
Carp on the other hand… naaah.
Looking forward to making the lentil dish especially. 😋
I make that lentil dish but use Italian vinaigrette instead of mustard. I add goat cheese and dried cranberries, too. It's great cold.
Everyone scared of the sanitation surrounding tilapia.. wait till you hear about chicken lol
I’ve stopped purchasing tilapia because I understand that the Asian countries it comes from doesn’t have very good sanitation for the fish.
I think Rachel Ray's bench scraper is the best. good grip, stainless steel. It's great because it has sides from about midway to the top of the handle that make it really great to pick up chopped veggies etc. too bd they didn't include it in the comparo.
If you have seen how they raise tilapia, you would never eat it again.
Can you use other kinds of lentils? I might have trouble finding French lentils.
5! 😉
I love this channel.
🔥🔥🔥🔥🔥🔥
Do they still use tilapia to clean the tanks salmon are raised in?
First