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So on this, if the meat is smaller, it might need less time, but if larger it might need more. Does anyone have an estimation rule for how long to cure depending on the weight or thickness?

Do you heat the jars and lids prior to canning?

Trans fat has to be listed , so if it’s not, you can assume that there isn’t any.

I like beets

I get the 4 leaf and the cheap Ken's Balsamic salad dressing. I mix in the Ken's first and then drizzle a shot of the 4 leaf over it. Yummy but not too strong.

I just made it for the 1st time it's in the freezer can't wait thanks for making it simple have a great day.

Great video. One can see that you are passionate about winemaking.

I have been saving this recipe for something special. I think Father's Day is that day! I'm going to give them a try today, I can't wait 😋

I don't understand the harsh reactions, Some people lack the most basic courtesy. capocollo, coppa. Region of origin: the North of Italy. And Switzerland: Ticino and Italian Grisons. In Campania and Calabria: capicollo In Corsica (France): capicollu or coppa. "Coppa" is generally the most used.

Voilà un homme heureux, au bonheur communicatif. Merci pour cette recette, c'est très clair. Vos petits-enfants ont beaucoup de chance. On vous embrasse. 😊

I've tried quite a number of brands and finally settle down with Terra Delyssa. I also recommend it to friends and my Chinese social circle.

Thank you so much. I learned a lot from your presentation.

Instead of using the water why wouldn’t you use the juice from the lemons?

Awesome knowledge, thanks for sharing !!

you lost me at microwave

It’s Capocollo you can’t even type it correctly in the description or say it. It’s not capicol Unreal, also watched your video quite average

We also have smoked Scamorza where I am and I’ll bet that tastes great fried too.

Could you use twine or similar binding instead of a casing?

Besides sharing your knowledge it was nice to watch a video without a bunch of cussing.

I just watched Bob Ross the Baker! 😊

Thank you for reposting this amazing recipe, this will be my to go to pizza recipe. Cheers from California

can you sell me some of your wine?

Thank you very much for this great video..GBU..m

Looks delicious.

you should have put honing on it or with tomato with rosemary slices and cucumber.

Question... what if we blended that sauce down and squeezed it on the torts?

I always threw my mom’s old oil😂. I probably saved her life. ❤

Good info

making pizza tonight! I love your page and recipes! :)

I have had saganaki; fried kasseri cheese, and it is wonderful. I'll have to try this one. Plus put some into lasagna as one of the other commenters noted.

I use Mina single-source olive oil from Morocco. Wonderful!

Ok thanks

Beautiful bread!!! I try making this soon. Could you share information about the knife you use? Thanks

You lost me when you said FDA sad but the FDA is one of America’s worst corrupt departments of you government 🙁

Never heard of scamorza, I dony even know where to find it

I now know what to make for my mother during my next visit. Bravo! 👏🏼

This is the 2nd recipe I've come across for Scamorza cheese in the last 2 days. I don't recall hearing of it before. Will definitely try. Thanks, Ivo.

That looks wonderful.

what temp is a cantina?

Wow, that is a lot of honey. Gotta try this recipe. Thanks Ivo.

Thanks Ivo !

Ivo, this is fabulous - thanks so much - gonna try this in Italy when we go in the fall. Yummy.

Hi is this a lemon cheesecake somewhat, i love cheesecake so can I add creamcheese

My mom made lasagne when I was a kid. She got an easy recipe from an Italian shop owner, who insisted she use scamorza. He carried it in his little store. Late 1950’s. I could never find it for years. Now we can easily get it at a store nearby. What great memories. Thanks, Ivo.

😁😁😁😁😏😏

You just gave me a great idea Ivo. I have some 00 flour coming in for my home made pizza and I might have to try frying a small one in olive oil and spooning it over the top till its done just to see how it comes out and by the way, that sure was a nice catfish you caught on your other channel.

Cheeseburger?

YUM!! Thanks for scraping the bowl. Many chefs’ videos, it seems like they leave a lot behind in the bowl. YUM!!

Thank you for this video. Why do you add conventional yeast to the bread?

Thank you soo much. This video was really informative. 😊