Video

sos un genio! gracias

wow thank you

So it's body is designed a lot of the same way as a crawfish. Except for the taste it's pretty much like eating a giant sized crawfish.

Great video! Some key points were highlighted that I hadn't heard anyone else discuss. Thank you!

Will do this. I boil mine and I have a timer that perfectly tells me when is the right time to pull those eggs out of the water. Medium soft is my favorite.

I want Stella to be my best friend

why do you basted backwards? ive never seen a chef baisted towards themselves

I thought I was hallucinating. That dog woke me up

Do you buy new freezer bags every month ?

Lol with a name like Gritzer you better be able to make grits

4 to 1 , then add milk or cream, butter, parmesan./romano cheese blend.

Bro u didnt say the measurements of ingredients to put in it

This is my go to for Hollandaise. I've yet to mess up this method.

Yes more Tim

Chopsticks….. gold standard chef

This was the best tasting tomato sauce ever. Thank you for sharing this recipe!

Woo Hoo! Thank you so much for your help, and advice. The manufacturer's instructions that came with my wok were completely wrong! I ended up with clumps of oil like you stated would happen if I use too much oil. Scrubbed the shit out of it and did what you suggested. It looks like yours! Cheers.

Thank you for teaching me how to cut a potato into French fries❤

It takes practise ❤

YUMMY

Ga cuma org Korea org indo jg doyan lalapan udh ky tradisi 😂

This type of slider is only found in parts of New Jersey and Michigan (Telway, Greenes, Brays, Travis) and a few places like "The Gold Standard" where people went to learn this style SPECIFICIALLY)

Goasted Brownie recipe. Everyone loves them.

thank yoy

thank you!!

You did not show how to learn this trick. You just showed off. Waste of time

very nice presentation, both content and speed. the music wasn't TOO sweet.

Long live Palestineeee 🇵🇸

I've come to terms with the fact that I'm going to need to use my wok on an electric stove, but I'm stuck with one for right now. Can you really do what was just done here, especially along the edges of the wok, on an electric cook top?

eww raw

Great idea, love that 1 minute approach.

cabbage isn't worth this much effort and this many dishes to deal with in my unsolicited opinion. just ferment that shit into sauerkraut and enjoy your healthy gut booster.

After the sous vide, I sauce the wings and put them in my air fryer for 5 minutes at 400 degress. The skin will crisp and infuse the sauce flavor. When ready to serve them, sauce one more time. Now the skin is crisp and freshly sauced. Great for party prep.

good tasting but soooo bad for our health, so bad its really not worth the treat.....or is it

How long and at what temperature for the duck?

👎🏻 NOPE 👎🏻

Oh wow, that looks so tastyyy

No ripping? No tearing? Guess Doom was temporary after all...

You are wrong about adding eggs to boiling water,it causes them to stick to the shell. Get your facts straight before you lie for some CZcams clickbait.

That looks amazingly delicious!

You don't peel the skin, that's the yummiest part!

but how do you do it wit za?

Mine keeps coming off

The cracking sounds like a prisoner being tortured is a 3rd world prison.

I'm more interested in eating my food than disecting it. This is awful. And you have to wash up after you are done. What other food is served where you are given the whole animal and you have to disect it?

His name is Daniel GRITZer????

This advice saved me alot of money!! Thank You very very much :)

This shit didn’t work. I was left with watery butter yolk

The Chinese restaurant I order this dish from makes the eggplants so juicy. It’s actually addicting

No link to the red pan!??