Видео

dang egg whites and just some sugar. What exactly are the macros for one of those anyway? they look like they’d be aperfect sweet treat that looks extremely low in cals

Where are the chillis? Chilli literally means pepper and there ain't no pepper in your recipe, my friend.

Time, temperature? Haha looks good but you don’t really give us the most important things haha

Has anyone tried adding chicken to this?

Love you fucking you’re the best man really help me out😢

I’m an electrician thank the lord I don’t need to do this.

Commentaire en français

Food has been designed and altered to be addictive, not nutritional.

We never throw away the cabbage and bacon water

Why need to say sharp knife

6-56 g of sugar. What the hack!

WHY IS THIS VIDEO ALL ABOUT MAGAS AND THE FLY OVER STATES !😂😂😂😂😂😂

Perfect recipe! I used organic Orgain chocolate protein powder, homemade unsweetened cashew milk, strawberries, sprinkled hemp hearts and a splash of real maple syrup… about 500 calories.

Thanks mate

No mention of steroids or high fructose corn sugar?

Salted or unsalted butter?

Quitting smoking and amphetamines surely had an impact too. Few mention this 😕

❣️❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤

It all looked really tasty....until the eggs went into it 😕!

Who tf doesnt know how to cook chilli con carne

Here's my secret and you'll never believe it improves the dish - use *wholegrain rice* and not basmati, but normal rice that's wholegrain (some call this "brown rice"). This to me became such an improvement that, I started making Bolognese sauce (using the official Italian Academy recipe) then putting Carolina reaper puree in until it was "evil" spicy, then I found that I was enjoying eating that way more than a Bolognese, even though it's the exact same sauce, just with HELL level spice and most importantly, that chewy "gravel" texture to the rice. Most people will say add red kidney beans, this video does, it's the norm, but I don't like those beans personally so I never bother adding them to my "spicy Bolognese sauce". You can try to call it Bolognese but the Italians would be horrified at what I am doing to it... nevermind, I mean if this can be made better by adding chilli spice and using rice instead of pasta, then are the Italians really onto something, or have they just created an intermediate sauce that can be further adapted? I think the latter! If you hate brown rice and most do (because it takes 35 to 45 mins to cook) and it's more effort to chew... look past that - in a spicy chilli it makes it _so special_ and you'll keep making it and eating it once you try it. If you make a Bolognese sauce going off the official recipe with pancetta and making it quite fatty (23% fat meat) that's it. I can't explain it but it's amazing. One thing to note about the chilli sauce, it needs water reducing off considerably more than if you were making a Bolognese sauce. For example if you end up with 100ml Bolognese sauce, as a chilli that needs to be more like 80ml chilli sauce. I don't know why but that's what I found. You need the chilli sauce to be almost like a thick paste, whereas a Bolognese with that same sauce (just without spice) would be more like a very thick soup. For both, it works out the same, a quite thin sauce for the Bolognese makes it end up the best, it's a very rich sauce, that's why. For a chilli, you need it reduced off more and super-rich, because the fats soak into the wholegrain rice, and less liquid just seems to make the intense spice a little more tolerable, but honestly the best chilli I have made, you should only just be able to eat it because it's so spicy. I know for some that's an ordeal, but if you build up a tolerance to the spice, it becomes such a treat when you eat it.

People were still eating depression servings. And if you check out the dinner plates back then, they are about the size of a modern salad plate.

This is really helpful

😎

@jacklyne @ Efrain

No pasta?

My mom went to college in the 1950s with a woman who was around 400 lbs. I can't even IMAGINE what it must have been like back then. Where did she even buy her clothes?

Food has become a idol. All people do is eat and everybody has a recipe for everything. They really idolize food.🆗🆗

Fuck you grinding chicken for

Not what I wanted to see. Boring.

This is all well and good unless you are as shaky as I am and cannot get the blasted copper into the holes. I watched your video to see if I was just doing it wrong and there was an easier way to hold it all, but nope. After a lot of swearing I finally got it all together, but will defo need a PAT first!!! I have no idea how you manage to hold it without all the other bit sliding about and coming off; I need another hand just to hold the bloody thing.

Totally the wrong way to cook a Paella or Spanish Rice dish. Looks like packet one…..

My son made me these pancakes and WOW!! Best Protein pancakes ever!!! So so good!

I recommend adding a couple blocks of dark chocolate.

Best chilli I have ever tasted - won't make anything else again, thanks! x

😂 the side of foil video I was expecting you to discuss the nonstick properties 😂 instead you test temperature 😂? 😂 (dull side IS nonstick and shiny side not so much) 😊

When I’m poaching thighs or legs or breasts, I usually cook for 10-14 minutes. If the same temperature is applied , why would you cook it for an hour and a half? I’m kinda new at this, and I wouldn’t pretend to be any thing close to being an expert, but once the water is heated to the proper simmer, why would the time vary?

My mistake, I think I keep putting too much stuff inside. Then it splits when I try to roll it up.

Why the banana?

You tried nicely ,but definetly you didn't make big research to find real paella, chorizo is prohibited in a real paella or paelha like you say

This was awful…. Muddle the mint, don’t chop it. Squeeze the lime, don’t just drop it in… why does the ice have to be crushed? And finally, with the main liquids, put the alcohol in first, not the soda.

Thankyou very helpful

Your video makes setup look so easy ✊🏾 When there are no obstacles, does it mow in a grid pattern or does it mow in a random direction once it hits the perimeter?

I've joined so I can make stuff.

Awe I only used plain flour and water foe scollops it turned out okay.

How many sides does a potato have?

Eh, you forgot the Seafood in your Seafood Paella

Yuck!😅

I really like the sound and the look 😋 of that. Will have to move myself up to Waitrose to stock up on some ingredients.

Woow thank you Sir.... I definately understood that...