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  4. That looks, itty bitty so delicious 😋❤! You knocked that out of the park, look’s really good, and the tiny meatballs are perfect 👌🏻 bite size, just enough for a bite with the yummy pasta 🍝. Chef’s Kiss 😘!!!

  5. I personally cooked the onions before the garlic so not to overcook it and I add the freshly chopped basil exactly 1 minute to the sauce before serving 😊
    I love to 50/50 ground beef/pork and add red pepper flakes too👍

  20. Watching form Canada! I soooo wish that I could mail you some true FRESH garlic that I grow! I do Hardeck Garlic, which is fall-planted & harvested in the following early-mid summer. It is like no garlic you have EVER tasted! It's sweet, super-juicy, & high-sugar Brix! "Fresh" garlic in the grocery stores is usually at least 6-10 months old & has been stored in cooled warehouses in China. Garkic is our food items, BUT it is also a plant & will ALWAYS be a plant & behave like a plant! Whn they refrigerate garlic or onions, it is the cold-stratification the plant needs to make it create the hormones that make it sprout when it warms up! Sugars turn to starch, the moisture gets used up by the cloves getting hardened off, ready to grow the green sprout.
    Hardnexk garlic requires a cold winter underground — it sets roots as soon as you pant cloves & water them in… spends the (very) cold winter taking in nutrients from the soil & growing a BIG "singleton" clove. This clove awaits the warming of the soil, which happens in spring when the snow melts & the sun's rays hit the soil above the sleeping cloves, warming it deeper & deeper. The garlic snds up the sprouts, one at a time — each "leaf" represents a division of the main clove to become the head of garlic we know & love…
    Only THIS clove is sweet, juicy, sticky when mincing it, and the pure, never-bitter flavour we all deserve!
    Unfortunately, USA Customs doesn't allow any sort f root material, bulb or rhyzome to cross into the USA, so I cannot send you a head of my home-grown, truly fresh garlic.
    But I will keep watching your awesome videos & trying out your recipes! (The Tex-Mex Pork Shoulder Roast is coming soon!!)
    Love you, Kev!

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