Fancier mushroom risotto (vegan or not)
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- čas přidán 3. 08. 2022
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My old video about why dried mushrooms are so much stronger than fresh: • Dried mushrooms are na...
**RECIPE**
1/2 cup (100g) risotto rice per portion (arborio, vialone nano, canaroli, etc)
1 pound (454g) fresh mushrooms per portion (get some big ones, like king trumpet, to use for garnish, and some smaller ones to put in the rice)
1 handful of fragrant, cheap dried mushrooms per portion
1 big shallot for every two portions
a couple garlic cloves per portion
olive oil
vinegar (I used white balsamic but anything is fine)
white wine (optional)
cognac or any other barrel-aged spirit (optional)
butter (optional)
parmesan cheese (optional)
vegan sour cream (if you're not using dairy)
truffle oil (optional)
fresh herbs for garnish (I used tarragon, but thyme or sage would be nice)
bay leaves (optional, no idea if they do anything)
mustard seeds (optional)
salt
pepper
First make the mushrooms stock. Combine the dried mushrooms and a few bay leaves with about 2 cups (473mL) water per portion, a big pinch of salt per portion, bring to a boil then reduce to a simmer. Simmer for 30-60 minutes, strain out the solids and discard them. (If there was a lot of sand on the dry mushrooms, you can either pass the stock through a coffee filter or just let the sand settle on the bottom and pour off everything but the last little bit.)
Prepare the fresh mushrooms by cleaning off any dirt and trimming off any woody stems. The large mushrooms that you plan to use for garnish, cut in half lengthwise and, optionally, score the cut sides like I do in the video. Marinate those with a little olive oil, vinegar and salt and pepper. The smaller mushrooms, cut down in size if necessary to make them all about the same size and so they'll cook quickly and blend in well with the rice.
Peal and dice the shallot. Crush and peal the garlic but do not chop it.
You can either cook the fresh mushrooms in advance, or do it while the rice is cooking, like I do in the video.
When the stock is done and you're a half hour out from dinner, fry the shallots for a minute in some olive oil over moderate heat. Stir in a big pinch of mustard seeds per portion and let them fry. When the shallots have softened a little, stir in the dry, unwashed rice and fry it for a minute. Deglaze with enough white wine to just cover the rice and stir until absorbed. (If you're not using white wine, maybe spike the mushroom stock with a little splash of that white balsamic vinegar per portion and use that instead.)
Pour in enough of the mushroom stock to cover and let the rice cook, stirring occasionally, until the grains are just a little crunchy, adding stock as needed, 15-20 minutes. If you run out of stock, water is fine.
While the rice is cooking, heat a thick layer of olive oil in a pan over moderate heat and put in the big marinated mushrooms, cut-side down. When the cut sides have browned, flip the mushrooms over, put in the garlic cloves, and use a spoon to baste garlicy hot oil over the mushrooms until they've shrunk at least by a third and they look cooked. If you're down with dairy, I'd melt some butter into the pan for the basting stage. Leaving the hot fat in the pan, remove the mushrooms to a plate and take out the garlic cloves before they burn.
Put the smaller mushrooms into the pan, season with a little salt and pepper, and cook until brown and shrunk by at least a third. Deglaze with a little cognac (or white wine, or stock, or water), coat the mushrooms in the resulting syrup and turn off the heat.
When the rice is almost done, turn off the heat, stir in the smaller mushrooms and as much butter and grated cheese as you want. If you're not using dairy, try cook the risotto so that it looks a little too dry at this stage and enrich with a one or two big scoops of vegan sour cream per portion (it will add moisture, which is why it's good to start with a slightly dry risotto). Tear in the fresh herbs, stir, taste for seasoning and add salt/pepper if necessary. Stir in a little water/stock if the risotto is looking too tight.
Scoop the rice onto plate, smooth off the surface and garnish with the bigger mushrooms. Serve with steak knives to cut the bigger shrooms. - Jak na to + styl
I’m honestly surprised Adam hasn’t done an experiment to see if bay leaves do anything noticeable to stocks
Some mysteries are best left mysterious.
@@aragusea I skip it anyways
Ethan chlebowski made one
czcams.com/video/3-Iksy2CNmg/video.html
@@aragusea Ethan Chlebowski did that already in a video, might be worth checking out
@@aragusea this is unacceptable
Adam mentioned how scalable risotto is. I once ended up having to serve 14 people so I set up a risotto buffet. A huge chafing dish of a vegetarian (not vegan) risotto at the beginning of a line of items that could be added, Mushrooms (3 kinds), Artichokes, Shallots, Peppers, and more fried and served to allow each guest to add as desired. 4 years later guests still rave about it.
My mouth is watering 🤤 just from reading.......
I'm still amateur when it comes to cooking, I got a long way to go. But I must say there are few things as fulfilling as seeing people enjoy your food and actually REMEMBER the dish after a long time.
What a great idea!!! I’ll do that for a future party. Thx 😊
Cheers from Switzerland 🇨🇭
im screenshotting this comment to save for next week, this is such an awesome idea!
That sounds like a brilliant idea. Well done you and thanks for the tip!
That is the best looking and most doable risotto I've ever seen.
I actually just made your old mushroom risotto and Cream of mushroom soup recipes!
I work in a produce department so I have the ability to snag things at a discount when theyre about to go bad and I got about 2 pounds of button mushrooms.
I threw those into my pressure cooker for an hour with some carrot/onion/celery/garlic and made a great mushrooms broth I used for both recipes. Idk how it stacks up to the dried shroom broth but its one of the better broths I've made (yes I'm one of those people who saves all my bones and scraps to make broth)
Nothing shameful about preventing food waste. We should be more in that respect.
Sounds great! Also sounds like you work in a grocery store, and if you're a person who buys those rotisserie chickens, your pressure cooker is also very handy for making a chicken broth from whatever you don't eat that is roughly 1000x better than anything money can buy. Boil that down and you've got a thick, Jello-like substance (demi-glace) that is practically exploding with flavor. All from a carcass that most people mindlessly throw in the garbage.
@@mrgeorgejetson Exactly! Never ever let a bone go to waste!
I don't hate on people for doing ads, but bigger, more influential CZcamsrs like you have the ability - and I would argue the responsibility - to be more selective. Fetch, like similar apps, is essentially a data miner. It stores and sells all of the purchase information you scan, and can even access people's EMAILS to find and sell receipts they didn't scan. That's a terrible business model, and the information they store could be used for some really nefarious purpose in the wrong hands. Ok rant over.
Dude you're on CZcams. Owned by Google. Have you seen their business model/practices?
I've brewed my own mead (honey + water + yeast = alcohol), and used this to deglaze sauteed mushrooms, and the taste is unlike anything I've ever had before, and even better, in my opinion, than a whisky deglaze. It's a strange mixture of tempered sweetness and umami from the yeast.
Dried Mushrooms , Shrimp and Scallops have such a deep flavor in soups and stocks.
I was playing minigolf with some new friends recently (while heavily intoxicated) and upon hearing one of them was vegetarian, I immediately thought "I have a recipe for that!" and very excitedly offered to make them mushroom risotto.
Bro's frying in Mountain Dew
I just listened to this episode of your podcast, you can't fool me!
I WAS HERE FOR 1.99 MILLION and maybe even 2Mil hell yeah good jobi love your cooking and good luck attemping your biggest challenge/video yet at 2 mil subs
As a meat lover, I think mushroom risotto is the best kind of risotto. Especially when made with boletus edulis.
The king of boletes!! Hard as fuck to find here
I like that you give everyone options to vary the recipe to suit their liking :D
Haven’t made risotto in a while, next time I’ll try it like this 😍
Thanks for this.
I literally just listened to Adam's podcast last night 😂
Lauren's out of town, isn't she?
Adam, you naughty boy.
This recipe comes just in time for a party I'm having soon, thanks!
bruh, i just was watching the first mushroom risotto vid now you post this, good timing
loved it, gonna try this soon!
When I was a kid many years ago living in Japan, we always had so much mushrooms especially fresh and dried shiitake. The thing was I hated the flavor of shiitake used for so many broths, and whenever we had hot pot I always asked for maitake or shimeji over shiitake. Now that my tastes have changed, I realized how much depth dried shiitake added to food.
そー
日本にたくさんきのこある
It wasn’t until I met my wife, みほ, that I learned of all the different types. Growing up, Sicilian-American in NYC, my mother only ever used regular white button mushrooms.
i’m currently in the camp of not liking shitake taste and flavour, so here’s to hoping i can appreciate them someday too
@@sabatino1977 I'm sure she disowned you for marrying a Japanese woman!
@@ezgolf1764 Nothing WRONG with being camp!
@@DMSProduktions - you wrote: "Johnny Khomlately I'm sure she disowned you for marrying a Japanese woman!" No, no she didn't. Nice try deleting the comment.
I really enjoy your vegetarian & vegan content!
that looks so good
When it comes to risotto, plan on a 6:1 liquid to rice ratio. The consistency you want at the end is something you can set on a plate and it will slowly self level.
That is an exceptionally green olive oil. I bet it tastes amazing !
This looks so good. I love mushroom risotto, any kind. Yours looks very appetising.
agreed
Look how green that oil is. Truly mesmerising
Who the Hell are you guys? Holy fuck, leave me alone!
Never seen olive oil that bright green before
one part of my brain is having issues with the garnish mushrooms, for some odd reason, every time i see those garnish mushrooms in the final shot, i immediately think of pan fried tuna.
i used to work in a restaurant that had that on the menu and though i personally never cooked that dish, i often ordered it from the menu and just seeing them has brought back many fond memories of my early years in cooking . now i want to go get these mushrooms and do some experiments.
thank you adam
And now one part of my brain just bluescreened because you said "pan fried tuna" and the part of my brain that thinks of sushi this late in a workday (it's 3:19 as I type this comment) said "who cooks tuna?!"
@@SimuLord in reply I stated I did not cook the dish. No I get it.
But you didn’t.
I at that time was way younger way way way way younger. And I was an employee at that long now deceased restaurant, and therefore I was not going to raise a point over a dish which was A so readily available to us by no less than 4 distributers that my boss/owner could put it on the employee list and B. That dish was so popular that it would get close to selling out at times but didn’t and C. Was his own recipe
Was it tasty, hell yes
I also prefer the sushi over the pan fried.
You are wrong because it is clearly pan fried salmon
@@SpartaSpartan117 not my recipe THEREFORE IT RATHER HARD FOR ME TO BE WRONG
@@SpartaSpartan117 I’m not wrong
I’m Sean
In south india, its common to put the mustard seeds on the oil first and wait until they start bursting.. its like an indication that the oil is hot.. once mustard seeds start bursting, we then add onion and other spices..
Yup, same in Maharashtra and I would guess the rest of India
It's done in North India too :D
Sometimes we also use cumin seeds
@@aniseedus yes
As someone who loves how Indians make mustard seeds, Adam really put me on to how good they are when they aren’t burst open
THAT"S THE EXACT THING I WAS THINKING!!!
I only use it with liberty cap stock. Tastes out of this world I feel like I can see magic colors after eating, idk why
EXCELLENT CAMERA WORK ADAM
Maybe it’s a silly idea, but lately I’ve been powderizing dried shiitakes in the magic bullet and using that directly for mushroom soup or gravies and it’s worked great.
Mushroom powder is a thing, people use it like MSG
Was getting worried you werent gonna post today, I would love to see an easier homemade (but delicious) pho! Or a video on Bánh xèo! My aunt is vietnamese and i have fallen in love with the cuisine! Love ya adam
Also to add to the pho recipe, a recipe that isnt for 5 gallons of broth!
Yes! I think something like Phở would be ideal as part a kind of "fancy meal prep" series. The broth is the thing that takes ages, so is worth doing in a big batch and freezing in portions. I think you could easily make a broth that would be usable for Phở, ramen and Western soups: just tweak before use such as including star anise, cloves and ginger in the Phở broth before using (and of course the herbs, beansprouts, etc. in the bowl)
Pho is generally an easy dish to scale down, just make enough broth for 4-5 people and go easy on the aromatics. My mom usually makes pho broth in the instant pot, doesn't come out the best looking but still delicious and doesn't require much work. Also instead of grilling the aromatics on coal or stove, put those in an airfryer.
I heqqing love your videos, man!
You about to hit 2 million 🫡🫡🫡 I’m glad to be here for it brother been here since under 100k
Your olive oil is super green!!
the original risotto is my go to and i adore it, so i imagine going the extra mile for this version would actually kill me from how good it is.
Was already headed to my local Japanese market later today. Guess I found what I'm making for dinner tomorrow. Also finishing with truffle oil is great, I don't care what it actually is the flavor is fantastic.
Yeah, pretty sure they just spike it with one or more of the prominent aromas (molecules) found in truffles. I agree that it pairs great with risotto or pasta.
Loved this episode!
I was wondering if u had a compost pile! Awesome 😀
The problem with truffle oil is that it's often used by bad restaurants to make cheap dishes much more expensive thqn they should be by emphasising the "truffle" part
Ah yes my biweekly dose of Adam's refreshingly honest content.
Hi please ignore the above two messages, I'm the only scammer you should actually be worried about, please send me all your money thanks :)
Bots are out in full force today huh :/
But yeah, I love these videos, even though I don't like mushrooms, I love the presentation of them. He gives lots of good information but never acts like his word is law, he explains why he does things and always says "you can change it if you want, you're the cook". It's inspired me to cook a lot more too!
Jesus youtube has a serious bot problem
@@coryman125 , don’t ignore, Report!
so close to 2 million omg
sounds great!
A decently sized strip of kombu adds a substantial umami kick to any stock. Especially useful if you're making a vegan mushroom stock.
Well browned, even slightly burnt onions also lend a lot of richness, but too much of that can compete with the mushroom flavor.
Hey Adam, a cool video idea I'd like to see would be trying a simple but garlic heavy dish (like spaghetti aglio e olio) with different kinds of cooked garlic (for example diced, crushed, whole, sliced, browned, roasted and confit) and seeing how the flavours are different! It would be really useful to know the difference between them for when I meal prep and for different dishes :)
There's a video on his channel 'Fresh garlic vs prepared garlic, can you tell the difference' that looked at this and the factors that affect flavour
yo Adam maybe an idea for a video: Why steaming is more commonly seen in Eastern Cuisine? Thanks and I love your videos
At first I was wondering if I could find king trumpet mushrooms in Japan in order to try this. And then when I saw them, I was relieved. Oh! Those are just eringi mushrooms!
If you have an H mart near you I’d strongly recommend their mixed mushroom containers. Comes with a combo of king trumpet, black oyster, and enoki mushrooms all in one container, and if you are only making food for 1-2 people you can use each type as needed and not have bought way too many mushrooms for any particular purpose.
Sadly, no H-Mart in Knoxville. :(
I have a little Asian grocery close to me that I love but it’s no H-mart. I’ve seen videos about the things they have and I’m always jealous lol
0:49 "I've got some bay leaves-maybe they'll do something, I don't know." The only reason that's uncertain is because you're using dried ones. Fresh bay leaves ABSOLUTELY do something. Dried ones...it depends how old they are.
Lol the meandering kid 😂 great vid and recipe 🍄
this was my favorite recipe youve ever done and im so happy you revamped it
Adam, here's a trick you should know about. I saw a show from Japan where an expert on frozen food was featured as a guest, and he stated that frozen and thawed mushrooms are more umami than fresh mushrooms. I think I taste a difference, but I'm a sample size of one, but this is easy enough where it's not any trouble to try this. What might be happening is the ice crystals that form during freezing rupture the cells, and let more of the umami innards of those cells out. For those bits you trim off of your mushrooms, toss them in a bag, and freeze them. It doesn't matter if they get freezer burn, which is just freeze drying. Then use them in your stock. For your risotto, try freezing your cut mushrooms, then thawing them the next day and using those in your risotto.
I'd love to see a video about this Adam!
Eeee personally I wouldn't want to consume the trimmed ends in any form or fashion, since they might have substrate attached. You're not supposed to eat the substrate, which can be sawdust or other things
@@youtubehandlessuckass Heh, extra fiber ooga
@@youtubehandlessuckass They can be used in the stock alongside the dried mushrooms!
@Crystal Huang you already have to leave behind or filter out the sand and dirt, the little bit of pasteurized compost or sawdust really isn't going to make a difference
Hey Adam, thanks for your video tutorial. It was great! We're not vegan either but always welcome any plant-based dish as part of our home-dining repertoire. I love a good mushroom risotto but sometimes don't make it as a combination with meat dishes as the richness of the cheese and butter are too much. So this version sounds great! Thanks again.
I would like to see Adam use puffball mushrooms for this risotto
The way you edited your video made the color of the olive oil look like green instead of yellow and it made it look like you were cooking with motor oil
apart from that great video as always
I can't express how much I appreciate the added vegan alternatives in your recent recipes. It has not gone unnoticed and the vegan community thanks you. I look forward to all of your videos, keep up the good work!
Bro/sis please don't stay vegan, your body needs the nutrients from meat and dairy. Else your body will start crumbling, humans are Omnivores.
100% agree! Keep it up 🥰
Agreed! Was going to leave a comment saying the same thing. I appreciate it for sure 🖤
Agreed! :D We're not vegans over here but recipes like those are shifting us more and more, progressively over time lol
Hey Adam, why is your olive oil such a vibrant green/ yellow colour? I love it, it looks awesome! I've just never seen anything like that before
If you look for 100% extra virgin olive oil, those generally have a darker richer color.
I was buying an olive oil that was yellow, thinking it was extra virgin. But the fine print labeled it as a mixture.
I've made this same dish over a year ago and loved it! So glad you randomly came out with a video on it. It makes me feel like a actually made something cool.
Can you do beef wellington
That looks really good. Did you also consider using nutritional yeast as a parmesan substitute? I've been using it in my cooking recently and found it to be a wonderful addition to the pantry. Apparently it's also vegan (and one of the primary ways for vegans to get B vitamins that are less available from non-animal sources).
You should try 1:4 ratio of nutritional yeast to toasted and ground sunflower seeds. Add salt to taste and it will mimic a parmesan powder pretty well. Not so much a wedge or wheel of cheese though.
He has a whole video about nutritional yeast and how to make it (spoiler: don’t, just buy it). You might want to check that out.
Personally I don’t like the smell of nutritional yeast flakes (on top of pasta) too much.
@@SehrSympathischerRochen I’m not a huge fan of the smell it is quite pungent, but I think that does get somewhat muted when you stir it into a risotto
nutritional yeast, just like aged cheese, is high in glutamates (same stuff you get from MSG and what is responsible for umami/savoury taste), that's why it tastes good
Yeast and yeast extracts are an amazing source of B vitamins for vegetarians and vegans 👍
Adam, you have an amazing mind for food. I would love to see your intelligence tackle vegan foods like this one more often!
Great video.
Man Adam, I absolutely love your videos. You are a Godsend!
Hey Adam, a video i'd be interested in seeing is one similar to your dough one, but with mashed potatoes. Just looking at how much, if any, milk, cream, eggs, butter... to add and what it does to the mashed potatoes. Cheers
Every time Adam says “during which time” I am just WAITING for the sponsorship read
need to do an ep. on bay leaves my guy lmao
We in the kitchen usually call this mushroom king oyster :)
Some information on the "vegan sour cream" would be nice as there are lots of strange mixtures marketed to vegans. It would be interesting to know what exactly makes it work in this recipe -- e.g. could you make a preparation with soy yogurt (in the sense of fermented soy milk), a lipid, and an emulsifier?
WHY do people act like bay leaves “don’t do anything?” They have an extremely noticeable flavor that stands out any time they’re used in a dish. It’s like randomly throwing a bunch of thyme into dishes and saying “maybe this will do something.” Of course it will do something. It’s an extremely flavorful herb.
I also thought bay leaves were kind of a waste until I forgot and left it out of she crab soup by accident. It was so noticeable that something was missing.
My only guess is the bay leaves they get in the US are tasteless. Usually it's so strong it's overpowering
I always thought that they were some obligate ingredient, but really didn't do anything. Then, I made a batch of pickled eggs (a holiday staple in my family) and decided to throw a few into the brine. At first, I was delighted. They were better than usual, in a way I couldn't place. Unfortunately, after marinating for about two weeks, they turned bad. I realized that they'd gotten too much bay leaf, and I understood what a powerful flavour it is for the first time. It took over everything. I now know and respect how powerful the bayleaf is
Thanks for the recipe. I added kombu with the mushroom based stock and woodear.
Oh man, I cried a little when you stirred the pot with your knife. 😂
I've noticed a trend on this channel toward less meat. I really appreciate it. 👍🏻
I like Kenji's technique of washing the rice with the stock so you capture the starch but can still toast the rice more effectively without damaging it.
Oh that's a good idea! Kenji is so innovative!
That's genius. I wonder if adding it back changes the end result in any undesirable way though. But even if it does, perhaps it's outweighed by the more efficient toasting.
@@GR8APE69 Why would adding it _back_ in make it worse? It was in there, it's now in there again, with the added benefit of better toasted rice; makes sense to me.
@@kindlin Why are you asking me? I don't have the answer. That's why I said "I wonder if..." The reason I ask though is because you're changing the process fundamentally. One leaves the starch in entirely. The other washes it off and then adds it back in little by little, and would still be lacking some of the starch if it didn't require all of the stock. Cooking is a science, so even small changes, even simply the order in which you add ingredients, can change the end result. Now I'm not saying that it would be different, but it does make me curious if it could, and if so, how.
@@GR8APE69 the risotto section in the book "The Food Lab" where this discussed is several pages. It's worth reading.
Complex, rich, clever. One of your finest videos
PLEASE can you do a video on wether bay leaves actually do anything. I’ve been wondering this for years
When I was a vegetarian, I sure ate a lot of risotto...But this one does look head and shoulder above the normal opt-in "vegan option"
It's so wholesome to see Adam's family in the background of random shots. One of the most down-to-earth content creators
He and Lauren, whenever they interact with each other, remind me of my high school friend Dan's parents, who were very clearly as in love as they'd been long before their kids were born. Great hosts for their son's hooligan adolescent friends too, clearly making them eligible for sainthood someday...
Yum
Ok i will continue to request You look into making Curries from different cultures. For example Trinidadian style curry or Jamaican
Been really loving the vegan recipes!
When buying fresh mushrooms, there might actually be your local producer. They are always so nice imo but keep the substrate off the mushrooms and the extra mycelium and you can grow some more of your own just as easily! Needs water and more substrate, look up growing substrate and temperature to get the imporant parts and they could even enhance your or your local garden, check compatibility with other plants
Awesome recipe! Looks so yummy! Thanks for sharing! Have a great day!
I had most of the ingredients so I made this. Or some variant of this. I liked it.
This looks amazing!! Yes to more vegan recipes!!
Thank you for this recipe.
I'm lactose intolerant and honestly the vegans are the main reason I'm able to eat those every day recipes without pain now (even basic things like cookies that take milk powder or butter would give me discomfort) because it feels like no one else in the food industry gives a damn to people with dietary restrictions or food intolerances. I feel terribly sorry for people with extreme allergies, because I really don't know how they get to eat safely with the highly processed stuff you find on your usual grocery store unless you spend more to get organics or grow and bake your own things...
Another excellent video Adam! Now I need to make this...yum.
This looks so good! I need to try it.
I've seen a ramen recipe where the rehydrated mushrooms are blended into the stock. It led to a thick and wonderful texture!
Also your olive oil is so green! Looks tasty 😆
Yes, that's called a dashi.
They also like to add Kombu and dried fish to make a super umami broth.
It's then used for either the Tare (the salty sauce) or mixed in with the broth.
I made this for my vegan friend snd they got offended. Apparently they came to dinner at my place so they could stop pretending to be vegan to impress that pale chick in their humanities seminar class.
Cringe. You arent funny.
That would be great with some liberty cap mushrooms or some wavy caps 🤔
That is some vibrant oil
thank you Adam for including more vegetarian/vegan recipes in your videos
also, i didn't know until today that wine makers also used animal proteins in their wine processing; i'd heard of _isinglass_ in beer, but i thought that wine was just fermented grape juice... gotta be careful the next time i buy a bottle of wine
I’d try this and everything about it sounds great but I’d skip finishing with truffle oil. It’s not turning my nose up at it bc it’s not real truffles, it’s just that the taste gets overpowering after a couple bites and ruins what it’s on. Truffle oil only takes the main compounds of what gives truffles their flavor so it doesn’t have the same complexity, it’s just overbearing. It’s the equivalent of taking a fancy French dessert that you worked hard on and using fake vanilla in it. I think the flavor of the mushrooms would be good as is. Why mask the flavor you just worked so hard to cultivate?
looks amazing
You should come to the risotto festival in Verona, one of the largest food festivals in the world
One might add that most kosher wines are vegan.
Double check before buying, but it should narrow your search
אני הייתי ההשראה לוידיו הזה. שאלתי אותו בפודקסט שלו והכוונה שלי הייתה לארוחת שבת. :-)
@@1998tkhri
מוזר. לא זכרתי את הבקשה.
אבל א, בארץ יש גישה רחבה ליינות כשרים,
ו ב, על רוב היינות הרלוונטיים יש חותמת של ׳vegan friendly’ אז קל לדעת באיזה יינות נמנעו משימוש בתהליכי סינון כימי מבוסס ביצים/קליפות ביצים/ עצמות דגים.
אין ביינות כשרים שימוש בעצמות בקר (גם לא בקר כשר) כי זה לא כלכלי לשווק יינות עם תווית ׳כשר בשרי׳
בהצלחה בסעודת שבת
Hey Adam! you should make a make a recipe with halloumi, a seriously underrated cheese and great meat substitute for burgers etc.
I agree! There's a rather similar Dominican cheese called "Queso de freír" that's very similar, too.
Sure see a lot of that blue knife.
Wondering if they are for sale again.
I sure like mine :-D
just want to acknowledge that your quality of content and scope of focus has improved and narrowed, respectively. Good on ya. you are some of the best food content on youtube!