Відео

@@henryfam58 thank you so much!! Going to make a batch this week and will enjoy it with family. 💕

@@bobpattison1739 thank you so so much 🇮🇹💕

@@marydecourcy1765 you just made my day. Zia Adele will be so happy to know. 💕💕💕

@@michelesullivan8368 thank you so much. It’s the cake that we had for all occasions and weddings too. 💕💕💕

@@vitarotella7043 it was all so very funny. Thank you so much

@@antoniobaskerville6823 thank you so much.

Such a beautiful town. You can feel your joy!

@@IlluminatingInk Vico Equense? Naples Italy. The restaurant is Cerasé! Please let my friend Michele know about it. 🇮🇹🇮🇹🇮🇹💕💕💕

I don't blame you :). Thanks for watching!

Yes, I am sure you will have a great time! Thank you for watching!

Thank you so much! Appreciate your complements !

@@peterstofan4626 hi Elizabeth, Thank you so much for your beautiful comment. Sure made me happy. 💕💕

@@peterstofan4626 cheers to you from USA 🇺🇸

That's a great point! The starch in the pasta water can help thicken and emulsify the sauce, making it cling to the pasta better. I'll definitely remember that next time. Thanks for sharing!

Thanks for the tip! I'll keep that in mind next time. I've heard it can help the pasta cook more evenly. Thank you for watching!

@@letsgomets002 thank you! Speaking multiple languages sometimes makes it so hard.

Cooking octopus with a cork is due to a traditional belief that it helps tenderize the meat. The idea is that the cork releases natural enzymes or tannins that break down the tough connective tissues in octopus, so, while adding a cork is a harmless tradition, it's not essential for achieving a tender octopus dish. My ancestors has been carrying this tradition so I continue on doing it. Thank you for watching my channel!

@@JewelSand btw. Enjoy the wine which is the best part. Cheers salute

Thank you so much! 😊 I'm glad you enjoyed the glass trick-it’s one of my favorite little kitchen hacks.❤️

Hi Cindy, It's in the description of the video. Thanks for watching !

Thank you for watching!

@@alessandrasfoodislove I baked these cookies and they are the best

@@IamRose718 it will be delicious!! 💕

Haven't tried it but sounds like a good idea! Thank you for watching!

You are so welcome! Thank you for watching!

@@terridevi usually both but you can do just the top too. 💕 thank you so much for watching

Thank you for watching!

@@donnaviola2530 thank you so much for watching. I love a Pinot Grigio. 💕

@@alessandrasfoodislove thx I thought so. 😁

Grazie mille, Maria! Sono davvero contenta che ti piacciano! 🥰 Con il caffè sono la combinazione perfetta, vero? ☕ Un abbraccio forte! 🤗♥️

@@alessandrasfoodislove e si veramente buoni 🤤 ♥️

Lol! Thank you Joann❤️

@@marlama123 remove the extra seeds. Thank you for making my recipes. 💕💕

Thank you for watching!

Thank you so much for your kind comments! Appreciate it.

You and me both ! Thank you for watching!

@@user-ct7up2xx8g thank you so much for watching.

@@user-ct7up2xx8g and thank you for your kind comment. 💕

Thank you for watching! There seems to be some confusion or misinterpretation of US regulations regarding garlic storage. **Here's the breakdown:** * **US FDA Regulations:** The FDA does NOT have specific regulations on home storage of garlic in oil. Their main concern is commercial production and the risk of botulism in improperly canned garlic products. * **USDA Recommendations:** The USDA *recommends* refrigerating garlic in oil for no more than 4 days to minimize the risk of botulism. However, this is a recommendation, not a regulation. * **Botulism Risk:** Botulism is a serious concern with garlic in oil because the anaerobic environment (lack of oxygen) and the oil itself create ideal conditions for the bacteria that cause botulism to grow. Acidifying the garlic (with vinegar or citric acid) helps to inhibit this growth, but it's still not foolproof. **Regarding Italian and French grandmothers:** * Traditional methods often involve storing garlic in oil for longer periods, sometimes at room temperature. * These practices have been passed down for generations and are generally considered safe due to a combination of factors: * The use of high-quality, fresh garlic * Proper storage in a cool, dark place * Careful observation for any signs of spoilage **The reality:** * The risk of botulism from garlic in oil is real, but the likelihood of it happening with proper handling and storage is low. * The 4-day recommendation is a conservative guideline to minimize any risk, especially for those unfamiliar with traditional methods. * Italian and French guidelines may differ, reflecting their cultural practices and historical experience. **Ultimately, it's up to you to decide how to store your garlic in oil.** If you're concerned about botulism, follow the USDA recommendation or consider other preservation methods like freezing or drying. If you choose to follow traditional methods, be sure to use fresh garlic, store it properly, and discard it at the first sign of spoilage.

Cooking octopus with a cork is due to a traditional belief that it helps tenderize the meat. The idea is that the cork releases natural enzymes or tannins that break down the tough connective tissues in octopus, so, while adding a cork is a harmless tradition, it's not essential for achieving a tender octopus dish. My ancestors has been carrying this tradition so I continue on doing it. Thank you for watching my channel!

Thanks for watching!

@@theresahenderson3534 actually a good idea I just never saw my grandmother do it either a cheesecloth. I will try it. Thank you for watching. 💕

Ciao from New Jersey! I'm so glad you tried the S cookies and found them fabulous! Thank you for watching! Regarding the cracks, there could be a couple of reasons why they didn't form: Oven Temperature: The oven temperature might have been slightly too low, preventing the cookies from rising and cracking properly. Make sure your oven is accurately calibrated and try increasing the temperature by 10-15 degrees Fahrenheit next time. Baking Time: If the cookies were slightly underbaked, they might not have had enough time to rise and crack. Keep a close eye on them in the oven and bake them until the edges are lightly golden brown but the centers are still soft. Dough Consistency: The dough might have been a bit too wet or too dry. If it was too wet, the cookies will spread more and might not crack. If it was too dry, they might not rise enough to crack. Make sure to follow the recipe measurements carefully and adjust the dough consistency if needed. Don't worry, even without the cracks, the cookies are still delicious! Let me know if you have any other questions or want to try troubleshooting again. I'm happy to help!

@@anncastoria9042 thank you so much my dear Anna. Yes I did lose weight. Weight watchers and lots of walking.

@@reginabivona1282 thank you so so much! It’s a family favorite here. 🇮🇹🇮🇹💕💕

Yay, that's awesome! Hope you and your fam love it-let me know how it goes! 🍽️

That's a fantastic tip! Keeping parsley fresh can really elevate our cooking. Thanks for sharing your method!