Cooking EVERY recipe from Stardew Valley Part 2: Summer | Stardew Kitchen
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- čas přidán 2. 06. 2024
- This is part two of Stardew Kitchen, a series where I recreate every dish from the game Stardew Valley. There are 80 items on the menu, and today we are tackling all the Summer recipes.
We better get to it.
Watch part one (spring recipes) here: • Recreating EVERY recip...
Preorder the official Stardew Valley Cookbook here: stardewvalleycookbook.com/
It's guaranteed to be better than my cooking
Online Recipes I used: (some of them are in French, sorry!)
- Muffins www.750g.com/muffins-aux-pepi...
- Ice Cream (No Churn) www.foodiecrush.com/how-to-ma...
- Sorbet (No Churn) www.yummy.ph/recipe/no-churn-...
- Pink Cake (sponge cake) www.cuisineaz.com/recettes/ge...
- Fish Taco • FISH TACOS | The Taco ...
- Eggplant Parmesan www.simplyrecipes.com/recipes...
- Baguette • How to make French Bag...
If there isn't a link to a recipe it means I yolo'd it
Music: All music in this video is Stardew Valley soundtrack composed by ConcernedApe
Settling In
Summer (Nature's Crescendo)
Summer (The Sun Can Bend An Orange Sky)
Summer (Tropicala)
Pickle Jar Rag (Haley's Theme)
Dance Of The Moonlight Jellies
In The Deep Woods
Stardew valley Fair Theme
Chapters:
00:00 Intro
00:33 Spaghetti
02:29 Artichoke Dip
03:45 Pink Cake
06:50 Eggplant Parmesan
08:25 Ice Cream
10:24 Fruit Salad
11:10 Survival Burger
13:01 Red Plate
13:45 Blueberry Tart
15:02 Mystery Chest?
15:16 Poppyseed Muffins
16:35 Bread and Bruschetta
19:32 Rad-ish salad
20:05 Pepper Poppers
21:31 Vegetable Medley
21:59 Fish Taco
24:39 Trout Soup
25:24 Pizza
26:21 Outro
Follow me on Twitter, not that I tweet that often: / uselessgamedev
Kappa Avatar art by Boskoop www.artstation.com/boskoop
And as always, have a good one! - Zábava
Salmonberrys are native to the Seattle area (where concerned ape lived). They are a relative to blackberries, but have a much more mild taste and larger seeds. They ripen at the same time as the salmon are running, so we're often eaten together by Native Peoples, hence the name
they can also be similar in color to salmon when ripe!
Aww, now I wish there was a dish in the game that combined them!
Being from the Seattle area I never questioned the inclusion of salmon berries lol I guess it makes sense they're not widespread
I heard that CA hated them and that's why he made them a disliked gift and sell for approximately nothing. Not sure if true, but makes sense to me
I had no idea!! Lived on the east coast my whole life. Never heard of them before so I had assumed they were unique to stardew. I learned something cool, thanks!!
these are always so fun to watch!! there's a lot of charm to watching a non-professional chef cook, and your commentary is always a pleasure. looking forward to the next one!!
Thank you very much for the kind words. I need to get started on editing the Fall video 😭there are very cool recipes in it too
@@uselessgamestuff do it!
@@uselessgamestuff Can't wait for it! These are so much fun. I am gonna try out a few.
@@uselessgamestuff this video just came up in my recommended, I watched the spring one first, it was SO GOOD! I hope you're still working on the next one! 🫶🏻
This video made me realize that stardew "melons" don't really look like any real melons I can think of 😅
That said. My instinct for making pink melon cake would be to use watermelon juice, not cantaloupe slices.
yeah, I always think they're huge peaches. A peach cake sounds yummy!
yeah, i've seen a couple people say it's hard to incorporate watermelon into baking because it's both watery and has kind of grainy flesh, but i'd imagine watermelon juice (especially if you reduced or thickened it) would work really well
@@duncanurquhart5278 Yeah, my untrained first thought was to substitute some of the moisture in the dough with melon juice. On paper it would make the dough sweeter, but not sure what it would do to the texture.
Does anyone know WHY ConcernedApe made them pink? I'm honestly curious now.
Somehow make watermelon candy? Maybe. And make a melon syrup as opposed to raspberry syrup.
the cerveza cristal ad had me and my partner laughing our asses off LMAO
loving the series so far keep it up!!
my parnter and I*
@@VictoriaVanderlinden we really still correcting grammar in 2024 lmao
@@VictoriaVanderlinden Don't correct grammar if you cannot spell the word "partner". 🤭
I was so confused 😭
I don't like cake, and I understand that melon wasn't your favourite part of it, but I'm so pleased that someone in this world actually made a pink cake WITH melon. I have seen so many pink cakes with zero melon that it's my number one Stardew Cooking pet peeve now.
I feel like the Mellon could have been better if it were incorporated directly into buttercream or even the cake mix itself. Just putting slices in the middle looked kinda meh tbh
Stoooppp, the Iridium spoon and fork are adorable!! This series is so wholesome, and your dash of humour and character make it such a pleasant watch. Can't wait for the next parts! ^^ Edit: Just saw the mystery chest scene. My respect has tripled. Top tier content my dude
Thank you very much. Currently struggling to edit the Fall video but we'll get there!
@@uselessgamestuffwe can't wait to see it!! This series is awesome!!
i hope your pillow is always cool, the sun never shines directly in your eyes, and that a cool breeze finds you when you're hot. you're so wholesome and funny and finding your channel has brought only joy. thanks :)
I wholeheartedly agree
that is definetely a very kind way of puting it
I love how you call yourself "lazy" but cooked 20 recipies in a fully, well edited , 30 min video. Love these videos, they are so comforting and I love your little character!
The reason a lot of recipes tell you to prick the base before baking is to let steam and air escape. The natural water in the dough ingredients becomes steam; no holes for the steam to escape can cause large air pockets/bubbles. It also affects texture.
Thanks! That makes sense
Nooooo I'm so sorry you had to use HABANEROS for pepper poppers! These have been really fun to watch, especially as a hobby cook! Watching pros cook makes it seem easy, but watching people who aren't professionals actually impresses me more because I can see how hard it is to pull off!
For the fish tacos/coleslaw, the reason mayonnaise is included in the recipe is for the coleslaw dressing that, for certain slaw styles in the US at least, uses mayo as the base.
I managed to correctly guess you were french before you outright showed the hot ones thing that said frenchman. I was like "knows how to make baguettes? Lack of peppers? This dudes gotta be french"
I feel like you could just learn how to make baguettes, what clued me in is when he said they were sold at every corner of the street
Baking major here. Poking the bottom of your blueberry tart is called docking. When blind baking like you did, it serves to prevent the dough on the bottom from expanding and puffing up unevenly by allowing steam to escape.
I feel like that tortilla was almost perfect tbh. If you ever do that again, my tip would be the dough should have more water added, you basically want it to be wet enough to where it won't crack when you flatten it or press your finger into it, and to get the tortilla thinner, you press it once, get it loose from the parchment and press it again! Loving the series, I cant wait for the rest of it to come out, youre doing great!!
Thanks for the tips! I will most certainly never attempt to make these again tbh haha. In the final section of the FiSh tAcOs, you can see I cheated and discretely opted to make "crêpe tortilla": I just added a lot more water to get a batter consistency, then ladle'd it in a pan to get corn crepes with the right thickness
CERVEZA CRISTAL
This video made me pre-order the Stardew Valley Cookbook 😂
I can't wait to see how you handle some of the weirder recipes like Seafoam Pudding, Miner's Treat, Lucky Lunch...
Oh, the Strange Bun's going to be insane.
Two of these are in the Fall video 🥁
dude i'm so impressed by your commitment, like I'm in awe with how much you do from scratch. i cant believe how much work you mustve put into the cooking alone, let alone the footage and hilarious editing. props to you 👏👏
Eggplant Parmesan looks amazing. I am definitely going to try it out. Really enjoyed the two stardew cooking videos you have at the moment. I hope the algorithm will recommend them to more people ❤
Recommendation for the pepper poppers. They sell tiny bellpeppers nowadays (at least over here in Europe) if you want a less hot version that still looks good.
Ah, I didn't find these near me. Should have looked harder maybe
🔊🗣️🗣️ FISH 🐟🐠 TACOS 🌮 ‼️
i was about to praise your ability to say "oui oui bonjour" with an actual french accent because no one seems to say it right but turns out u are a frenchman so that makes sense x)
amazing cooking skills, and awesome video too !
UGS: I’m not showing you how to make tomato sauce, just go to the store or something!
Also UGS: So this is how you make whipped cream!
(In all seriousness, though, this series is fantastic and I have loved both installments! Keep up the fantastic work!)
It always gets me seeing foreigners trying to make tortillas hahahaha, measuring the water ratio is tough! Just a simple advice, add normal flour. It’ll make it more manageable and flexible, also, mix it with warm water. Good one! And thanks for not makings crispy tortillas. ❤️
Hmm wheat flour is a good tip thanks! Introducing some gluten would definitely help make it more manageable
the cerveza cristal bit in the middle of the video REALLY got me. i was so engrossed with all the dishes that it gave me whiplash and made me almost choke on the food i was eating at the time
My thoughts for the Pink Cake was something like a cantaloupe quick bread, and melon goes surprisingly well with cinnamon so I always imagined the heart candies being those red cinnamon ones
I'm loving these. The eggplant parmesan, bruschetta, and pizza were my favorites. I wanted to weep for you when I saw your peppers for the pepper poppers.
pink cake i envisioned as melon juice/syrup flavoring the whipped cream and sponge cake
also yeah artichoke dip is very much cheese just cheese dip, artichoke ain't all that tasty on its own
survival burger i though of as more a meatball style veggie patty, deep fried eggplant is certainly one way to do it though
Also, from the united states and the pepper poppers were very interesting to see! We grow jalapenos for ours. When I was a child my father would just stuff it with cream cheese/wrap it with bacon and bake, but nowadays we mix cream cheese with finely chopped sundried tomatoes, a bit of sundried tomato oil, and occasionally cheddar, and stuff the jalapenos without wrapping in bacon. Ive never breaded them, just throw them in the oven til the cheese has gotten brown on top and the pepper flesh is soft.
I think its very funny that you cut the top and hollow a pepper. Ive seen folk do that with bell pepper dishes, though I want to say its a much more southern thing to hollow out pepper poppers. We usually cut a pepper length-wise, clear the seeds/spine, and then stuff them. Emphasis on the spine, since I believe that’s where most heat comes from. There’s a lot of variation in pepper poppers! Its always fascinating to see how others make them.
Yes, the only interaction I've had with pepper poppers is in French bars-that-wanna-look-like-authentic-pubs and that's how they make them (using big jalapeños), but I have seen them slit length-wise online too
Aw man, when i heard you chose form over function on the pepper poppers i already knew. My boyfriend made fresh jalapeno poppers; and as someone who is very used to hot hot sauces, a fresh pepper is nothing similar. I can only imagine the fresh hell that are Habanero poppers.
it's so telling how as soon as you start the baguette you know exactly what you're doing 😂
It may look like I do but I had never made baguettes before. It's really not something one should attempt in a regular home oven (and indeed the result was sub par). But in order to somewhat succeed I did a ton of research, watched countless videos on how to make baguettes at home. Thanks youtube!
I love that you take the time to make so much of these recipes from scratch and how creative you are with added ingredients; whether they're for added flavor or color I'm always pleased to see what you choose!
14:22 The reason you poke holes in the crust is so that air that may be trapped underneath can move through the tart instead of forming air bubbles underneath the crust which can cause bulging and result in uneven cooking
I'm so sorry you feel victim to the "removing seeds from peppers removes the heat" myth. Your sacrifice was appreciated because they look amazing.
I appreciate your stubborn insistence that mayo does not go in coleslaw. I appreciate it so much that I'll give you a few tips that I think are mostly cultural misinterpretations of recipes.
Poppyseed muffins aren't muffins with poppyseed as a topping, but poppyseed mixed into the batter, most frequently a lemony one.
Oh dear those pepper poppers.. Are jalapenos not available in your country? They would be the ideal candidate, but beyond those I'd try and fry an entire bell pepper before biting into one of those tiny little demons.
Thickness was definitely an issue for the tortillas, but a big one that may have helped would be resting the dough. The masa needs time to hydrate, which is what keeps it from being so dry and crackly. I'm also making some educated guesses here and assuming you only had cornmeal available to you? It's doable, but it needs to be ground very fine. Once hydrated, it should almost behave like clay, and if lacking a press, you can always try and roll it out between two sheets of parchment.
I don't think this one's a cultural thing, but as someone who works with sourdough regularly I find it hilarious and cute to watch you do stretch folds on a dry yeast risen dough. The effort is appreciated, but generally not necessary; commercial yeast will do it's thing well enough if left alone to rise. Stretch folds are a technique to help gluten development in doughs that use starter in place of yeast, and while that might be more authentic to the stardew experience, I will not begrudge anyone who wants to grab a packet of jojamart dry yeast instead. Wild yeast is a pain.
Thanks for the advice!
Also good final pun
a tip for folks who like to make sponge cakes! do NOT grease or use a non-stick pan, part of what makes sponge cake/angel food cakes so fluffy is their need to stick to the pan in order to rise more! since there is so little flour the cake is held up by the egg whites which is easy to be weighed down by the flour and sugar when heated :) it's super annoying but in my amateur bakers opinion it's worth investing in a specialty pan if you plan on making a shit ton of sponge/angel food cake (like me rip)
I love seeing people get creative with food especially when inspired by video games and shows! never stop trying new things and experimenting!
This is an amazing series. I love the feel of cooking just for the love of it. So many cooking CZcams channels get super fancy and the like with ingredients. This is just some dude making recipes in the kitchen from a game he loves.
Artichoke dip is a thing and I've personally seen it mean two things. A dip with a creamy base usually made with canned artichokes and tends to have pemintoes. Or it is a usually creamy based dip made for dipping artichoke in. You steam the whole artichoke until tender then dip the leaves in. In case you never ate steamed artichoke leaves you don't eat the whole thing. You bite down then pull the leave out, fltering the edible part out.
The person on the cooking show claims they sometimes eat it not as a dip, but just drink it straight. Unhinged, really!
For the ice-cream I think that condensed milk flavor(so just your base), Matcha, and Ube would be a good
1. how dare you not make everything from scratch at home! Store bought burger buns..........
2. pretty sure pricking the bottom of the tart/pie crust is to keep it from bubbling up. At least that's what I was taught.
We make spinach, artichoke dip, My mom is usually the one to make it so I don’t know for sure but I know that it has sour cream, spinach, artichokes, veggie soup mix( it’s like a powder) mayo, and I think maybe some cream cheese, but I don’t remember if we put that in there or not, once it’s all mixed you just put it in the fridge until it is ice cold and then eat it with Fritos
When working with any bread, you should always let it cool completely before cutting because the inside is still cooking when you take it out, like boiled eggs. You don't get that doughy center if you let it cool.
Iridium spoon and fork... 😍
That is some pretty good looking baguette.
Please use a cut-proof glove for slicing on the mandolin!! Mandolins can be incredibly dangerous if you don't have something between your hand and the slicer.
I love the 'ginger island house' and all of the Stardew references and humour.
The biga would give better flavour and possibly texture, but definitely easier to skip it. yet again, impressed by your knowledge. :)
Your survival burger was super creative! And your pizzas looked absolutely delicious. I would like to reach through the screen and eat some...
Bonjour des États-Unis (pardon le mauvais français) ! J'adore ce genre de vidéos (et votre humour) :) Jai hâte de voir la suite
Je trouve que la variété de piments verts que vous avez choisie aurait été mieux que les autres pour cuisiner des pepper poppers. Ils semblent d'être plus similaires à la sorte qu'on utilise ici pour les préparer (le jalapeño). Il est normale qu'ils soient un peu fins, s'ils sont trop petits on peut les couper en deux et les farcir comme ça. Le habanero est certainement trop épicé. Pauvre estomac ! Maudit soit Intermarché pour ne pas avoir plus de variétés de piments !
Haha thanks!
your wallet must be hurting from all these groceries you have to buy haha
Loved the wolverine joke. Actually got a proper laugh out of me when I’ve been feeling super sick. Instant sub.
Oh wow thanks, I almost didn't put it in haha, I felt it was a bit cringey and the delivery took a long time for a meh joke. Glad I left it in!
@@uselessgamestuff I absolutely loved it. Been on a huge x-men kick so it was awesome :) keep up the great work!
the cerveza cristal thing caught me so off guard lmao CHILEEE MENTIOOOONED
I die laughing every time your png avatar pops up and you go "whoo" its so funny to me
absolutely incredible dude, really looking forward to the next one.
Man i am waiting with bated breath for the next episode of this series to come out, i absolutely love this series and i keep rewatching it
This was really nice and relaxing! I will never be saying fish tacos the same again lol
fun! and that's exactly how i imagine an iridium tool looks like irl. also-i always thought the little red dots on the pink cake were cherries! i feel so bad that you had to go through all that effort to make them heart candies when you could have put something easier 😭 I would maybe even have just used some red icing for the dots, or big sprinkles. or store bought heart candies maybe? unless they weren't in season due to it not being valentines day..? either way, it turned out great anyway and i commend your efforts! : )
It's the description that calls for it! Gotta follow the description!
When you said "Cumin seeds" I heard "freshly ground Human Teeth", which about gave me a heart attack. That one's on my audio processing issues, lol
If someone asked me, "would you watch someone try and make SDV recipes?" Id of said no.. yet here I am, thoroughly enjoying this series! I hope you continue to make up your own recipes and not the official cookbook! Although, I'd watch you make the official recipies too lol
I wonder if the pink cake would be better if you made melon jam or if you somehow incorporated melon into the cake batter? Since it's a secret ingredient it seems like it's more hidden... if you had melon-flavored candy or melon juice to baste the cake maybe that would have worked too. But I've never even heard of a melon cake before Stardew so I'm not sure how it could work. Super impressed that you made your own candy though!
I love the iridium utensils! Also, 'censored by mayor lewis' made me laugh. Eggplant parm/lasagna and blueberry pie are things I've made myself before, although I usually cook blueberry filling down before adding it, so it's more firm and less watery/juicy. A little bit of lemon juice will really help make the berry flavor pop!
The fake ad breaks are my favorite part of this series so far! So funny!
Ah... I'm so dissapointed for the melon cake, especially, because sweet cream and melons go so well together. (On a hot summers day, try watermelon & cream or vanilla ice cream as a dessert, so yummy!)
I love this! I just discovered your channel and I'm enjoying these stardew cooking videos a lot!
The only thing I will say is please sharpen your knife! You should have been able to cut through the aubergines much easier, and it's safer to cut with a sharp knife!
There are heart candies with the pink cake?? We're sold. We need this in our life
this series is fire my brother.
9:35 Next time boil blueberries in a little bit water, enough to cover them in half, and then blend them. They are gonna have a beautiful purple colour :D No need for food colouring
Yo that pink cake looks fire! Great work on that one!
the eggplant parm actually made my mouth water omg, i have to try making that
That avatar is absolutely adorable *-*
For the Pink Cake, I would've gone in the direction of using the melon to flavor the whipped cream or as a syrup to soak the cakes, like what you used with the raspberry syrup. Adding whole melon slices like that would have been the last idea in my mind as firmer fruits don't do well as a filling in soft cakes. Otherwise kudos for going as far as to make your own hard candies, I would have opted the easy way to get heart shaped confection from a store to decorate.
Thank you for the suggestion.
As for the hard candy, well... we still have the Miner's Treat to go through
@uselessgamestuff oh yeah there's no way to avoid that, godspeed for that one.
these videos are so underrated! it must've been so much effort and all the things you cook look so gooood! i had a lot of fun watching, thank you
This video cured all my stomach problems 🙏 Thank you so much!
I hope you can eat cheese safely now
Ye I finally made my dream come true by drinking from a cow's pie
Drizzling oil on the fresh basil leaves will keep them from burning in the oven
The seeds don't affect the spicyness of peppers that's a myth, the white areas inside the pepper (I call them pepper veins) is where all the spice live.
Yeah I'm beginning to think this is a myth as well haha, removing both did not help
These videos are so underrated! The cooking is beautiful, and the stardew jokes are just as good! Keep up the work, it’s spectacular!
After this series, Cooking Mama 1 and 2 recipes (with the irl burn apple pie% too) ? x3 Amazing videos, you really are an amazing chef ❤❤
Edit: Vietnam flashback when seeing someone put bread dough on a countertop without flour
Watermelon could be used as a substitute for cantaloupe! It would lend a better flavor and probably aid in complimenting the richer flavors of the cake and contributing to the color scheme.
While I do agree with everything you said, I _hate_ watermelon. Sooooooooo it's not getting in my house
that pink cake looks so good though
I have watched these videos 3 times each! Your voice is really calm and the unprofessional vibe is inviting and fun
I can't believe you made your own heart candies! That's awesome :D
I love your videos, they're so cute and funny🎉
as a someone who is bad at cooking, it is admirable to see you try new things and push yourself out of your comfort zone! love these videos and can't wait for the fall!
the cervez crystal ad got me good
For the pepper poppers one, we have one here in the Philippines called dynamite and it's basically the same process but with a different chili and sometimes with lumpia wrappers
We use green jalapenos for that one and it's good, however I legitimately made a sudden hiss the moment you used habaneros as a base
Oh god when i saw you making the pepper poppers all I could think was “no, why? Please just use a bell pepper or something you poor thing”😂 very glad these popped up on my recommended videos :D
Yeah, but we only have huge bell peppers available here, no tiny ones. I knew the habanero were going to be tough but I had no choice. Thanks for the comment!
@@uselessgamestuff your commitment to the bit is commendable! I look forward to seeing the fall recipes episode when it comes out :)
I thoroughly enjoyed this one! The avatar is cute, the editing and narration are REALLY GOOD, and you've done really really well on the recipes! I'll be eagerly awaiting the next one!
in regards to the peppers, its usually the white part or the pith of the inside of the pepper that contains most of the capsaicin, not the seeds. the misconception usually comes due to the fact that the seeds sit within or clost to this section. might help with future videos.
There will not be any dish that consists of a bite-sized habanero chili, ever. But good to know! I usually keep the seeds and the whole chili in my stews and dishes because I really don't mind the heat, but here the chili-to-anything-else ratio was just too much
@@uselessgamestuff habaneros are hot game to be fair. You took one for science!
yum eggplant parmesan! really enjoying these videos. it's fun to see you trying all of these different recipes with the tools and ingredients you have!
14:19 oh! You have to do that so the dough won't bubble, once you put it in the oven the vapor can make the bottom of the pie rise so you poke the dough to let it escape without warping the crust
Hmmm you mean a pocket of vapor can form below the dough? Good to know thanks
Maybe par-boiling the chilli peppers before filling and breading them might have turned down the heat a little bit - not sure though. I absolutely love these videos and can't wait for the next one :D
Thanks! Boiling is a nice idea, I wonder if it would work too!
I thought the survival burger looked so cute lol. Nice job on this!!
I’m really excited for the next two parts, plus, I’m really excited to see what you will do next! :D
There's no plan for this channel after this series for now, I need to focus on the main channel, but thanks!
That cupcake form snake made me increadibly happy thank you ❤ (Also these videos are a joy to watch i am looking forward to the next recipes)
Bit of a cop-out using poppy seeds instead of poppy flowers for the muffins :P But then again I just looked it up and the flowers are poisonous.... so I guess the poppy seeds count as a derived ingredient.
Amazing series and you're not giving yourself enough credit as a cook, those meals all look incredible!
Thanks! To be fair these are explicitely called "poppyseed muffins" in game. It's also a very common bakery decoration (même si pas si courante en France finalement)
I’m so glad I found this series!! I can’t wait to watch part three!
So to answer your question about pricking the bottom of the tart shell before blind baking is so that you let out steam that builds up in the dough as it bakes. If you don’t give a place for the steam to exit you get big bubbles in your crust that then collapse and make a mess of your filling!
You are doing such a good job with all these recipes 🤤
The cerveza cristal bit made me choke on my water
i absolutely love this series. your humour and personality is wonderful. the editing is great too, (those little sound bites do not go unnoticed)! i am so excited to watch the rest of it :)
Thanks! The pan frying sound is also made by mouth (compositing 6 different sounds) but I mixed it so well it sounds like the real thing haha. All SFX are mouth made since March 2023 when I realized I could never find the right royalty-free sounds for videos (on the main channel) and decided to switch to making noise myself, which does give a little je-ne-sais-quoi
@@uselessgamestuff oh wow!! haha i couldnt tell at all :') did you make the oven sound too?
No you're right the Stardew videos have a lot of SFX from the game too. That's the oven sound in the game
@@uselessgamestuff hahaha i see. still impressive what you’ve accomplished!
radishes prepared that way does exist! but its a fun lil snack rather than a full Salad salad so i dont think ur wrong to add more stuff to it. my mom actually eats plain radishes after soaking them in cold water to take the peppery edge off.
I'm sharing both videos to my Stardew comrades. They are too cute and I love them! Thanks for sharing and can't wait for the third installment! ♥
Shredded vegan cheese melts a lot better. I use it for my quesadillas. Maybe there are some slices that melt well out there, but I've had similar issues lol.
from what ive heard, theres two kinds of vegan cheese: meant to be eaten either cold ot hot. if you get it opposite, its Bad
We. Need. MOREEEE
Looking forward to the autumn and winter videos, I think I'll definitely try the eggplant parm and survival burger recipes, never really been a fan of aubergine but you made it look so tasty!
I so enjoy your videos! You’re so funny, my favorite bits are the iridium spoon and FISH TACOSSSS. It’s so interesting to see foods and tools from your country. You have a great video style and I love your humble, easy-going approach. Keep up the good work!
This is such a wonderful series please make more!!
This and a binging with babish upload on the same day is a real treat
Despite the scary cheese, those survival burgers looked REALLY good! I might have to actually try something like that some time. (sub in regular pickles, and mustard instead of sriracha)