Відео

I love this guy but thanks, I think I'll stick to good old Tupperware

“Food on the plates in minutes”….”let the oil and lemon sit for a couple of hours”

we need a boneheads reunion either on SNL or a new movie (no musicals!) lol. I feel dan, Jane Curtin, and Lorraine Newman can all do it again at least once! gosh would be so fun to see....

Absolute LIFESAVER thank you!!!!!

Nicole is flying on a private jet and thinks we scum should eat bugs. The Hollywood lefties know what is best. Mari Antoinette at least suggested cake, not bugs.

Other than the first one, none look smooth/creamy.

I just chipped a tooth.

Thank ဆရာ❤

Doesn’t the corn have to be nixtamalized first?

Seattle - the city that has an abundance of white collard workers and spoiled college brats, along with an abundance of homeless people. The amount of wealth this city has, with the amount of homelessness, is not okay.

We knew most of these, but I think it’s called Spinasse. 👍🤪🏳️‍🌈

Its kind of croque monsieur ,it just gave me idea to tope ot up with some lobster bechamel ,gratine and serve with poached egg on top!

She’s so CREEPY 😒

Where to get that toasted sesame paste?

lol I like the recipe but I found one nitpick. Don’t call adding something to a fully wet pan “deglazing”. Deglazing is the technique of using a liquid to take the stuck on bits and residual “glaze” of whatever was seared beforehand.

This was easy to understand though the lack of clear directions. Suggest to show close ups and orientations rather than comparing it to a tie. Otherwise very informative.

Es una extracción hermosa 😮

Tin foil not healthy how about butcher paper

Why didn’t I think of that?

0:10 out of context wild

Umm yeah you still need to wash it regularly.

ONE MORE, cHERRY tOMATOES, AND DEN YOUR bUD OR hEINE! pAU aLREDEH!

SUKA, PATIS, AS'SIN, AND CILI!! #1 BRADEIRS! LOL

Try Add Celery and Black Fungus A.kA. (Elephant Ears) into the pancit, i tell you ma' Sarap! or as in the north like to say.... Nag ' ImImAssss!!!

Great tips! Im looking forward to try this technique. Thanks!!

I wash it when I feel like it

I remember back home in Cebu, when it's Fiesta, our cooks cooked them outside, on a fire from piles of coconut wood and this big wok and the Pancit and any food cooked on it, tastes really extra delicious! I miss home. Thanks for showcasing our food and culture kabayan!

Yall nasty

Every other day

Indian wash it everyday idk about yall digusting peeps

Early José showmanship. Fun to view.

Getcha pull brother 🍺! 333!

I hope one day to perfect the rice paper roll, 🤷🏼‍♀️ this gorgeous pretty lady makes it look so easy. Loved her enjoying her beer, 🍺 she’s very down to earth.

Thank you thank you thank you thank you thank you

dito talaga pinakamasarap kumain sa silogan ni sir

is that the woman from the restraunts at the end of the world show?

Lady in the grey with short dark hair could be a model, if the show doesn't work out lol. She is absolutely stunning!!!

Wonder if this could go into a sausage casing...

this is rather ridiculous, no? the whole point of the recipe would be the tarragon dressing and there is not even a mention as to what goes into the dressing. disappointing indeed

How limp wristed do you have to be to make a cooking show? Geez

Pls salt onions at the end, it adds flavour and let onion juices

I guess the bag is to retain the juices. Cute video but I think I would choose no baggage

Why did my algorithm bring me here now?

Ono ("delicious" = Pidgin (Hawai'ian) English) kine/kind food !

🔥

be great to put on cheeseburgers and other meat

I would devour ever last one of them thank God for your great baking enjoy the fruit of your labor.

It's fine to heat the cream with the custard base. It's not going to curdle unless you royally mess up, especially if you don't take it to crazy temperatures above 185 F. I see this myth of curdling the cream repeated so many places.

Look nice the toast 😍

Lucas 真香港人! 撈冷麵真係正!