Tomorrow is a big day so let’s talk all things Thanksgiving. Bring all your questions and I’ll do what I can for 1 hour to answer them.
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Chef Billy Parisi Live Thanksgiving Q and A
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Hi Chef: When I put my pasta (relatively new) into a pot, little white balls drifted to the top of the water. I did add salt and oil to the water, but do you know what those little balls are? I scooped them out, but we did eat the pasta. Thanks, Stefanie
Hi
Thank you for its recipes I loved
Yayy chef going to be making your garlic mashed tomorrow!!
Thank you so much, happy Thanksgiving to you and your family Sỉr ♥️
Darn chef I am sorry I missed this. You are the best!! I use so many of your recipes 🥰 Happy Thanksgiving 🍁
Greetings from Campeche/México. I'm your fan and I'd like for you to show how to make the Snicker cake please!!!
Hi Billy,
Sorry I missed your live today. You have become my go-to cooking channel here on YT. I recommend your channel all the time.
I am like you…I don't care for fudge that much…with the exception of SWISS FUDGE. I make some at Christmas every year. I think your subscribers would love a video for that. It is more like a thick milk chocolate bar. Think about it! ☺
You should make a key lime cheesecake!
Thank you Chef, you safe my thanksgiving with Not your Grandma's Green Bean Casserole Recipe! Happy Hollidays!
WELL i MUST SAY THAT i HAVE FOUND A FAVORITE CHANNEL TO WATCH HERE ON YOU TUBE. I DON'T KNOW HOW TO GET ON THE LIVE CHATS THAT i JUST WATCHED YOU DO AND I HOPE YOUREAD COMMENTS HERE BUT i MUST SAY THAT i FIND YOUR INFORMATION AND YOU WILLINGNESS TO SHARE YOUR KNOWLEDGE A MOST REFRESHING THING. I'M 74 YEARS YOUNG, LOVE TO COOK SO I'M ALWAYS WATCHING AND TRYING TO LEARN NEW THINGS IN THE KITCHEN. I CHECKED OUT YOUR OTHER RECIPES THAT YOU HAVE LISTED AND I'M REALLY EXCITED TO LEARN NEW THINGS. THANK YOU FOR SHARING YOUR EXPERTISE. IT IS REALLY APPRECIATED. I'M JUST A BACHELOR WITH TWO DOGS AND ENJOY WHAT YOU POST. THANK YOU SIR!
Love you
Sourdough bagels – yum!!!
Stuffing and mashed potatoes – keep warm in crockpot and free space in the oven.
Butter is the best
Directly from my dad LOL (he’s very passionate about this): Reason #1 for not stuffing the turkey with stuffing: It takes longer to cook the turkey and the stuffing than it would if you just cooked the turkey alone, so when you don’t stuff it the turkey doesn’t dry out as much Reason #2: Unless you’re confident that you’ve cooked the stuffing to an internal temperature of 165 degrees, you run the risk of food poisoning from the stuffing. (And it’s kind of hard to know that you’ve gotten the stuffing at the right temperature when it’s in the bird) Reason #3: When you cook the stuffing outside of the turkey in a casserole dish, you can get a nice crusty top on the stuffing!! “Now what I do, is I take meat from the neck and the wings after I’ve boiled them for the gravy for the stock, and I put the meat from the turkey neck and wings into the stuffing, so that way, you get turkey meat flavor in the stuffing” (direct quote) and now he’s going on and on and on and I can’t type anymore LOL!! Love the passionate thanksgiving opinions on this and love all of your content Chef Billy!!!!
I just missed this. Darn!
That was so awesome!! Love this guy!! ♥