Cleaning the sea urchin right here first Step is that I'm using scissors to Remove the mouth then I'm going to make A bigger opening so I can actually scoop Out the tongues I've been opening Containers for 5 minutes that's what I Find the most annoying is opening all The containers this is Iota kagin this Um comes from a seaweed and it gels Almost similar to gelatin the supposed Correct way to open champagne you want It to make as little noise as possible Cuz want you want to save all that gas Inside your champagne for Drinking nothing's going to get done and All I'm going to see online is Sol was Just over there drinking champagne while Ham's working his off
Have you ever wondered why most of the Vinaigrettes in the grocery store are made with 10, 20, sometimes even almost 30 ingredients? I remember growing up in Provence watching my mother whipping vinaigrettes before every single dinner. She would mix in a giant bowl, delicious extra virgin olive oil, a robust aged vinegar (the flavor would depend on the main dish), sea salt and pepper and voila! I decided to do the same thing for my family and friends more than 20 years ago here in this beautiful country. And Provence Kitchen® was born. Stay tune for more articles and wonderful family recipes..
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