Meezenplaz's channel

2nd "review" I've seen so far where the reviewer didnt even fire it up it to show us the thing in action.

And I can't find it in my area for under 60.00.

Wow. In all my years making and observing the making of crepes suzette, this is the first time Ive seen the sauce made in advance ala roux style. Not exactly traditional, but nonetheless...COOL! :-) Also admittedly the berries really add beauty to the visual presentation. For all that, one light ...

@triple44 In my experience it takes a bare flame to ignite the alcohol--I still can't get an electric burner to flambe' --and believe me I've TRIED. :-p

@geddoe316 funny i thought i was the only one who noticed her.....I think we feel that way because we "see" something behind her quietness, something fun, sweet and a little sexy behind those big eyes? And i think it all started with her and that tequila! :-D

so dessert is served LITERALLY tableside, right on the table?

It all looks pretty uncouth to me.

okay now, at 1:42 carrie brings up her 3 seared lamb chops, theyre cooked, and very distinctive looking. 4 seconds later chef says "look at this theyre raw"-- except the whole plate is different with differnt chops. Obviously.

So poor Carrie was set up on camera a second time.

What is this show...

Very good presentation, just wish I could get his recipe for that tableside

latin accent but alas I'll have to stick with my gringo west coast blahze' diction

& find other ways to entertain tableside while making that salad. The history lesson was a good start, its worked well with Crepes Suzett...

Far too slow a production for more than one of two tables. Regardless, little conversation and humor makes for a stiff uninteresting tableside experience.

And yeah...whats the dish???

All true but in case y'all didnt notice....Melinda was totally ....

buff. One hell of a body there. A pity to watch it go.....

I'm just sayin! :-p

@geddoe316 Ahhhh but you forgot rosotto, another big "screening device" in HK. :-D

@ 6:42..."chicken being cold sir....chicken being cold."

umm....so what happened to Jean-Phillp's refined european accent?

A little confused...at 10:35, who confirmed (off-camera) to Carrie the protein order from the ticket?

Jennifer: "Are we sure of the burger?"

Carrie: "Yes, one wellington, one cheeseburger, correct?"

Off camera: "Yes."

@ned2one Really? Which tools are you referring to?. I've prepared tableside Crepes Suzette Flambe many times, I've always been complimented (guests don't know or care which tool you use to flip it or cook it.) I rarely prep crepes in house-front--I personally use a steel crepe pan if available, o...

They actually thought they " had him" with a PICTURE of a well done steak? He's right, they're excruciatingly stupid. He's also right about the steak, well done is pretty much ruined--and a waste of money.

But all in all I find it hard to like this guy--there are plenty of great chefs with much...

@CutieTheGP if you like that, then go watch his video on the bitter-melon.

The lok on his face when he tastes it is f-ing HILARIOUS ! lol