It all started as a joke, I said we should start a RU-vid channel because my friends enjoy the IG and FB stories I shared and they would always ask for recipes. Making this channel would allow them to have access to our recipes and videos at any time versus on my IG and FB stories that only last for 24 hrs. Michael is always on the road and he's always eating different foods he says that I would love. So when he comes back home he makes his own version for me to taste. And here we are. Please leave suggestions, questions and comments, after all this channel is for all of you. La historia de nuestro canal de RU-vid empezo como un juego porque yo siempre comparto en mis historias de IG y FB cuando Michael cocina y sabia que mis amigos me iban a pedir las recetas. Al recibir comentarios de hacer un canal de RU-vid. Y como el viaja tanto hace su propia versión para mí. Dejen sus sugerencias, preguntas y comentarios. Pues éste canal es para ustedes.
Oh man... I have had mofongo with skirt steak, shrimp, longaniza, fried chicken chunks.... Too many options. But ensure they are seasoned to bring flavor to the party. Thanks for checking out the video!
Mike! You and I love pork bellies so much! That looks so awesome. All of us fans know by your smile and enthusiasm when you taste it how good it is. You the man! ❤️🤗❤️
@@MaicolsKitchen super!!!!!! Dad is from the real deal origin place !!!!!! Please load up that video! Nobody has a Dominican Pernil Al Carbón. Most are in the oven, which still great, but I feel planet earth is missing out on one of the best kept culinary secrets in the universe, The Pernil al Carbón DR VM Style !
I have the stone and the cleaning kit. I have yet to open it. I suspect that's for folks that let it get real bad. Not sure though. Thanks for checking out the video.
Looks yum. I would say to leave it wrapped up tightly for about 4-5 minutes before you cut it in half and start eating it. Most chopped cheese sandwiches are bought to-go from bodega counters, so rarely eaten right away. And there's a certain alchemy that happens as the sandwich steams itself inside the wrapper. It's magic the way the mayo and ketchup sort of soak into the bread a little, the lettuce wilts just enough, but is still crunchy, and the roll gets nice and soft. Try it. You'll see the difference. Man. Now I really want one. Nice job.
I must say Mike, it’s really nice that you mention a lot of your friends names during the cooking shows. Makes us all feel even closer to you and triple M.
In is so true. It’s never too hot! Ha ha ha. It’s funny that all of us real foodies can’t wait to take a bite of something even when it’s so hot we burn our mouth! Good food shouldn’t have sit on. Ha ha ha.
I enjoy using a wok. Perfect for ANY veggies. I don’t usually use any of the game meats though. Just beef, chicken, pork and seafood. I should probably try using elk, deer, etc.
You look good in that shirt. Triple M getting you in shape! 🙂 As soon as you said bacon, I started salivating….. I love food too much! That recipe is bomb! Keep them coming my brother. I miss you tons!
