@bonappetitmag: For some cooks, scaling down a recipe is just not an option. Justin Kennedy, general manager of Parkway Bakery and Tavern in New Orleans showed us how he makes 200lbs of chicken and sausage jambalaya.
Bon Appétit Magazine
Region: US
Thursday 14 December 2023 15:00:45 GMT
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Recipes From Michelle :
As a mom of 5 this is relatable 😅
2023-12-14 16:18:51
28
Kelly :
Even learning from my mom who cooked for 5 it’s hard now to cook for 3 people w/o being wasteful. It’s so hard to cook for one!
2023-12-14 15:51:33
19
hark :
me putting the whole packet of pasta in cause what can you do with a quarter pack of spaghetti
2024-03-02 19:43:42
0
BrownSugar :
Adds a teaspoon of Tony’s
2023-12-16 11:01:25
4
Bob Ross's Fro :
I feel that..for me,going from cooking for a couple hundred at work to just me and my daughter is crazy.
2023-12-14 15:33:03
2
BossMomJazo :
Boys using that Tony's!!! Love it. ❤️🖤💚
2023-12-15 02:13:54
1
Mae_Rodriguez :
It just feels so tedious to do all that work and have it make only a small amount.
2023-12-17 00:14:32
1
Ilene Rivera bitchie baker :
I understand!
2023-12-14 21:38:32
2
sam :
Not enough Tonys
2023-12-17 02:44:35
1
Bathtub Betty BBQ 🇨🇦🇺🇦 :
Same for me!
2024-01-08 18:23:50
0
Layback air :
“…do it(tuh)”🤣🤣
2023-12-14 23:47:06
0
may❤ :
my mom after my older siblings moved out
2023-12-14 23:23:14
0
Batagirl58 :
LOVE that massive whisk👍😉
2023-12-15 13:52:49
0
Hello951010 :
😁😁😁😁😁
2024-01-16 21:07:15
0
Spaceyone803 :
I need that big a$$ whisk
2023-12-14 16:39:03
4
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