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Thank you Chef! I have 6 jars started:) now waiting for the magic.

Made it today and it was delicious! Thanks for the recipe!

Best video so far w/quick precise explanations... No one wants to get sick. And everyone should bring out the best in their food. Thank you

Omg! I have tons of this growing in my yard!

Just made the mugolio.... OMG it's the best stuff ever. Next year I'm really going on a major hunt for more pinecones since I only made about 3 cups.

Loving all the black nightshade greens content!

I thought I added a comment but I'm not seeing it. My question is How often do I need to burp or stir the jars? It has been 3 weeks for the first batch and there's no sign of bubbles, fermentation, or anything but a crust forming on the top. Thanks, Mr. Bergo!

The lettuce in my garden is way too bitter now. I was gonna pull it out and compost it. Do you think I can use it in this recipe? The stronger leaves varieties should work, like my gorgeous Devil's Tongue romaine-type I was letting head up 😢 Prob not the butter lettuce, flimzy as it is? I've also got arugula, dinosaur kale, & walking unjunz. Thanks for the recipe!

Did you eat those habaneros whole like that?

I found some off to the sides of my gravel driveway last year....i live in whats considered the country with huge pines of all different species, wild black raspberries aka blackcaps etc....anyways i planted them in my roma tomato raised garden bed and they took off this year...all from 1 plant there are many

how did fruit flies get in the jar with a cover?

The winnowing process looks efficient for dry fruit where the stems and debris are not glued to the fruit. I could use that. But too much resources go into this chocolate (electricity for the oven, butter, sugar), with low proportion of the seed harvest itself. I found that I can grind most things in a blender without the lid. Place a cutting board over it if the blender ever needs to be started from a liquid. And the lid never needs to be washed.

Bloody Disgusting!!! LOL!!!!! Couldn't resist. My inlaws (farmers) use to make this frequently..............thank God they stopped before I knew them!

When I learned what "Boiling the piss" out of something is. Kidneys need five boilings with the water changed each time. When the steam doesnt smell like piss, the kidneys are good to use. The main problem I have with scrapple is that it does not freeze well, so you had better be in a real scrapple eating mood for at least a month.

I will be trying this. Thank you❤

Really loved the recipe! Do you recommend any pork cut if you want it to be a little more fattier? And also do you recommend using curing salt if I want to smoke them? All the best

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great video, cant wait to try it with spruce tip syrup. Have a great day :)

Wild greens NEED sugar...*squeezes on lemon juice* 😅 Well done sir. Love your insights and the quality of your videos are top notch.

... Did he just say "ya I talked to Sam Thayer bout it..." Damn what a name drop in the north american foraging community 😨

hell yeah. love how fired up you sound in this

What about the Oxalic acid in older nettle leaves? I couldn't find much about making tea out of older nettles.

It's a tisane, a steeped drink that doesn't contain tea. A heap of lemon balm and a modest amount of fresh sage will go very well with this. I usually sweeten with a little bit of molasses. It's restorative I'm sure. I've been using nettles for years as an analgesic, not sure whether analgesic is technically correct. I've suffered chronic pain for a very long time and whenever I see them I grab a juicy stem and swipe my lumbar area. It feels like if 'DEEP HEAT®' cared about you.. Lasts for half a day. Really enjoying your channel Chef.

Thank you ✨

Thanks for the recipe! I've just given this a go. Didn't have maple syrup so used honey. I think maple syrup would have been better, i will get some and try again. It was definitely very nice. I think i need to make it stronger. So I'm going to reduce it a bit and maybe add some more Moroccan mint at the last minute. Great channel, thanks!

Something my S-Asian mom taught me w bitter greens was to roughly chop them, salt and massage until as much of the green juice comes out, and t h e n blanche if its still bitter. Then again, this stuff is so bitter I dont know if even that would work 😅

Wow

I like climbing.😄

This is Greek jam, neither Armenian nor Georgian

Thanks man! Dumb question: when people say “Ask your local butcher” do they mean the butcher in the local Kroger/Publix/Winn Dixie/Piggly Wiggly/etc.? Or do they mean a dedicated butcher shop? Additionally, what is a typical price for beef suet and how weird should I feel asking someone in a “meat” department if I can buy some if it isn’t in the cooler?

your reply to comments suck do better

Love how detailed you explain this, it also shows care in the actual taste of the final result. A curiosity: 8 ounces of pasta corresponds to 225 grams. If eaten as one dish meal, in Italy we have 100 to 120 grams of pasta per person. No wonder in the US pasta is considered unhealthy: what's unhealthy are your portions folks!

"really important to have good nuts" -Truth.

Currently doing this with the radish tops and orach I got at the farmers market today. We've had a cold and wet June here in Manitoba so far, but gosh I do love this season.

We grow our own oyster mushrooms. There have been a bag of them in the fridge for about a week and I needed to figure out something to with them pretty fast. So I gave this recipe a try. Into the flour mixture I added salt, pepper, garlic powder, paprika and chili flakes. HOLY COW are these ever fantastic. They turned into mushroom chips! Just a tad healthier than potato chips! Thank you for this great recipe.

Technique is spot on. But with the peas and mushrooms it looks like fried rice lol

First variant of soup is similar to that we make at spring in Ukraine, without tomatoes, chili's and cuccini (they are late summer veggies) but with orach and nettle, stirrings egg fast. No ingredients that do not grow in spring or can be preserved during winter (potatoes, carrots).

This is the very first video I have watched on this channel. I subscribed right after finishing this video. I love your vibe and your recipe!

I don't have any night shade greens available, but I think I might try this dandelion greens instead. Thank you!

Your topics are always intriguing

I haven't watched this yet, but just at first blush it reminds me of the ciambotta from last year.

Never make egg drop soup but learned something. Thanks!

And now all I can do is sing Hotel Yorba by The White stripes 🤫🎶 I totally get the 'made myself eat it out of spite thing. I can be such an impatient cook! and I still have the same awful habits. but it serves me right when I ruin dishes. it's especially hard to swallow when it is expensive ingredients.

Those look good, but overcooked. I’d have taken them off sooner.

Appreciate this video. Thank you. I'm trying to get better at handling all kinds of meat and foul.

Thanks for sharing..lol i agree with u no ranch on the salads..

They have been using chaga in Russia for hundreds of years , it grows profusely there of corse and it is used medicinally but too much of a good thing is always bad as they say , caution should be used with any mushrooms . There is a guy named Paul Stamets that they call the mushroom man , he would be a god resource for info on it

It's used to stop people grom grom drinking alcohol. In RX form.

Hydrazine is very bad for you. Used in making rocket fiel, spandex etc. Best to avoid. I'm guessing since it's flammable. It's going to be cooked away? Lets now finish the video.

Oxylates or whatever the spelling. Is in Spinach too & other veggies. So don't listen to fear tactics. As long as you drink water. Don't eat tons of spinach or Chaga. Lol. They both can be hard on kidneys. I prefer Turkey tail cause of this. I'm genetically prone to renal issues. Everything in moderation. Even excessive water consumption WILL kill you.