Видео

At 9:30 and 10:30 you can see what the salad should look and feel like just before serving! I do not put powdered Parmesan in the salad and not in the dressing. You can toss the Parmesan into the salad to coat the surface of the leaves before serving.

At 6:55 the premium olive oil Famiglia Creanza from Puglia Italy is available from Le Marche St George in Vancouver. A quaint little neighbourhood gourmet store and cafe. Well worth visit at St George’s street and 28th Vancouver.

At 5:49 I added two egg yolks to help emulsify the dressing. I had separated the whites into another glass and mistakenly thought it was my white wine and took a sip!😅

Shes an Indigenous Cree like me :) I love Buffy shes an activist and shes been around for a long time. Her songs include universal soldier, up where we belong, and so many many mnay more.

ruclips.net/video/xCCrLnMUDqk/видео.html 🐺

...wonderful...sat nam & wahe guru from germany 2 all of U...😇❣😎

Esta marcha fue espectacular un mundo de personas disfrutando 🥰🥰🥰 ---- CHICOS PORQUE NO SE BAJARON A LA CALLE A FESTEJAR CON ELLOS EN LA MARCHA ???? 🥰🥰🥰🥰

Superb 👍

I remember how she first started out in Yorkville in Toronto time of the hippie movement. Met her and fixed her sound equipment we hung out alot she used to ride back of my Harley good old days

I wonder if this method removes the pin bones as well. Does it work on every specifies of fish? Or only white fishes?

I wonder if Siouxsie was inspired by Buffy. She brings back my earliest childhood memories from the early '70s. 😀

I used to be a 5 star restauranteur in my home country but saw deboning at a restaurant I visited in America and wanted to know how its done. Thank you for sharing.

Thank you so much 😊😊😊😊😊 jocina

Bury My Heart At Wounded Knee

Sounds interesting Edeana!

That was great, Edeana!

Greetings from Seattle! also...Thank you for the sneaky preview; I look forward to the Book'Launch Zoom Session this Sunday. I hope to hear more of you, reading. I will need my own copy of this oeuvre too, naturally. Congratulations on bringing what looks like a phenomenal bit of work to life and Thank You so much for sharing your soul this way.

digging it....kev/indianapolis

digging it....kev/indianapolis

Thanks!

fabulous!

That’s my music teacher

I don't know a lot about cooking fish since I usually just cook beef and chicken for myself. This video makes me want to try to cook a fish that isn't a boneless filet of salmon.

Brain dance guy!

Yay!!!! Crowd is dancing!!!!!

My deepest condolences Richard, Asmira remains a shinning star, but now a star dancing out of our reach.

You made a poor job of it. Dover sole is usually fairly firm when cooked. Cut across head and tail. Cut along middle. Push top fillets aside. Then lift the bone and head out from the tail. There should not be so much mess. I suspect it was over cooked or maybe not genuine Dover sole.

excellent a hug from the big capital of the south where the tango was born

Richard I've searched a lot of videos considering fish filleting and Yours gave me some nice ideas to improve my already highly set standard, bringing the fish parts back together is brilliant, thank You for that ;) greetings from Croatia!

Beautiful

So much fun!!!

Marvellous!!!!

cool!

I stumbled upon this artist a few months ago and love her great music!

Fantastic!

But seriously, perforate the edges off the fish with a knife then pull them off and thin small outer bones will slide out..You will Next cut a slit by neck of fish like ur about to filet but closer to the bone then either continue cutting or put fork in slit and lift up and pull meat off exposing the spine and connecting bones .. LAST STEP now u just have the meat underneath the exposed spine which u debone by pulling the spine up and out.. for smaller fish where the bones break and separate easily or well cooked fish with tender meat/bones the best way to make sure u don't miss anything is to hold fish up right and then pull the spine outward and away (this way ur not working against gravity or the connecting tissue and bones won't break off and the whole spinal column will stay together). THIS WAY U will have 3x the meat that u got in this video and won't discard THE BEST PARTS!! The whole thing takes about 30-60 seconds after u do it a few times, this is the absolute best method especially for small fish like white perch trout brim etc etc where u have such small bones and want to maximize edible content.

Javier !!

Power Power

Bravo solo gitar und tanz

Wait...did you say salmon from about a year ago?

Good job, very informative! Thank you!

Brittany, just make sure your trout is cooked thru because if it is undercooked then the flesh will not slide off the bones but will remain stuck to the bones. Also try using a fork and a regular dinner knife instead of a serving spoon that I am using. It is much better at fine work like releasing the flesh off of the bones.

I know this video was first posted years ago but thank you for this. I am cooking a whole trout and I had no idea how I was going to debone it!

that first tune is total shit soundwise

I dedicate this video to my sister who I mention at the beginning of this video. She passed away earlier this year.

haha, how to destroy a perfectly cooked fish. fail :)

Buenisima!

Sabrosura Maestro!!!!!

Nicely done.

Hey I WISH I had a WHOLE QUALITY DOVER SOLE to demonstrate with but this is all we had locally so the fish looks "flaky" because it was falling apart from being so soft. A nice sized trout of large mouth lake caught bass would have looked better.