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I love pasta recipes and this one although not a traditional Italian pasta recipe is delicious. This is a fusion between Italian pasta with an egg appetizer …
Eddie BauschApril 2, 2014 at 4:15 am
I’ll second djbelio’s request. I find your recipes quite interesting and
breakfast is the meal I cook most. Standing by to see what you come up
with.
Richard BlaineApril 2, 2014 at 4:29 am
Thanks for saying so! Much appreciated man! Cheers!
Richard BlaineApril 2, 2014 at 4:53 am
Your welcome!
MaurieDaNerdApril 2, 2014 at 5:27 am
no one could ever disslike these videos. Unless they are jealous of your
crazy cooking skills
bowhunter2439April 2, 2014 at 6:01 am
Sauce was fantastic Rich, im diggin it….!!!
TheIliketocookApril 2, 2014 at 6:12 am
Great look’n plate. Love the “mother sauce.” Who the hell are Cuts and
Jacques Pepin? Heard they can cook though. Probst.
Richard BlaineApril 2, 2014 at 6:43 am
This coming week is a dinner recipe and then I think the week after I will
do a dinner recipe that can also be a breakfast recipe that should be kind
of a surprise! Stay tuned and thanks for watching! Cheers!
Richard BlaineApril 2, 2014 at 7:24 am
Thanks man! Glad you like!
Richard BlaineApril 2, 2014 at 8:10 am
Thanks dude!
Brandon CravensApril 2, 2014 at 8:42 am
What is Gee or whatever you used to make the rue.
Richard BlaineApril 2, 2014 at 8:53 am
Jacques Pepin? RU kidding? I appreciate you checking in and checking it out
dude! Cheers!
Mirella AnicicApril 2, 2014 at 8:58 am
new shirt…
Richard BlaineApril 2, 2014 at 9:03 am
Thanks Maurie I appreciate the kind comment! Thanks for being a sub/viewer.
Cheers!
Mirella AnicicApril 2, 2014 at 9:30 am
jes
Richard BlaineApril 2, 2014 at 10:18 am
Will do Pando! Thanks for watching!
djbelioApril 2, 2014 at 10:27 am
hi Richard could you make a breakfast one of these days? nice video as
always!
Eat East IndianApril 2, 2014 at 10:41 am
I am liking the mornay sauce. I’ve made that kind of sauce before but had
no idea it was mornay or it was an offshoot of one of the five basic
sauces. I wonder if I can make it in advance and keep it in the
fridge/freezer for quick addition to weeknight meals? how long will it
last? and I think one of the reasons we all like you is that you are so
humble (when you made that comment about not being a gourmet chef) and
plating looks good to me.
SruthiskitchenApril 2, 2014 at 10:46 am
Will definitely try this one soon and let you know what I did with this
one! Thanks for sharing this lovely recipe Richard! Cheers!
Richard BlaineApril 2, 2014 at 11:23 am
Jes! How you doing Mirella?
Richard BlaineApril 2, 2014 at 12:16 pm
Yup!
Food Porn NetworkApril 2, 2014 at 12:18 pm
Looks great Richard, hold the fish on my plate!