42 Commentaires

  1. Love the two step at the end from Executive Chef Ayesha Nurdjaja. I'm a fan of hers now. Beautiful , Thick and Lovely and Brooklyn all day. Love Her Cooking.. Just discovered her on the Today Show. I grew up in Brooklyn. So I love the Italian flavors and Mediterranean Flavors. I traveled throughout Europe and Italy, and South of France and enjoyed some serious Sea Food. So I appreciate her style of Cooking coming from a Caribbean household. Culture is so important.

  2. I understand her bonafides as a chef, but for the life of me I can’t figure out what is fancy about cracking an egg. She even breaks the yolk when she cracks it into the bowl, which she says is a smarter and more cautious method. It’s clearly not.

    I’d expect a chef that has both a prestigious culinary degree and has worked in Michelin-starred establishments to know that if you’re working a station that requires you to fry or poach an egg for 100-150 portions you’d crack it on a flat surface not on the edge of a pan, bowl or anything. The whole point is to cook the white without cooking the interior of the yolk. If the yolk is punctured the whole table has to be refired. So fuck all to food cost.

    She might have the skills and knowledge to eventually get a Michelin star but she’d have a rough go of it working the breakfast shift in a diner. It is a good recipe, though.

  3. It would be awesome to include a clock in the background to get an idea of how long everything takes! Helps to reference timing when making these recipes at home.

  4. Hate to break it to you folks. That is not shakshuka anymore. That's Indian aubergine curry she made there. Onion, garlic, ginger, turmeric, coriander powder/cilantro, cumin seeds, tomato, and cilantro leaves. And if you made it and liked these "Melange of spices" then India welcomes you. And if you really wanna make it better add the cumin seeds in the oil and let it splutter for 10 seconds before adding the onions.

  5. You don’t have to be “a fancy pants chef” to realize that simple ingredients sold for $15 a plate in NYC times 150 brunch orders of shakushka = $2,250! Dang her “cogs” (costs of goods sold) are good!

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