I tried this today. AWESOME! That being said - I need some help here. First, where the heck can you get Pimenton Esplette? No one in DC has it. Jaime - when you're using something so rare, please suggest a substitute that's easy to find...OK? Next, when you say 'roasted minced garlic' and 'toasted and ground' coriander, can you explain whether that's store-bought or created by the chef? And black peppercorn - whole? Ground? Great recipe - but more guesses than guidance from the chef.
thats awesome! i dont see many videos using Maine sea salt :) feels good to see poeple use something from my home state
iHaveOneArm 2 months ago
looks good...
8chardie 2 months ago
I have a dutch oven is it ok to cover it while cooking or is it best to leave it open while cooking/ no top?
sandspoint 2 months ago
I tried this today. AWESOME! That being said - I need some help here. First, where the heck can you get Pimenton Esplette? No one in DC has it. Jaime - when you're using something so rare, please suggest a substitute that's easy to find...OK? Next, when you say 'roasted minced garlic' and 'toasted and ground' coriander, can you explain whether that's store-bought or created by the chef? And black peppercorn - whole? Ground? Great recipe - but more guesses than guidance from the chef.
SteveGasque 4 months ago