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Lots of lols...me as well....my dinner tonight was a pkt of Doritos, two Mangos, some Leb bread and Tarama....was going to have Kalamata Olives as well but couldn't be bothered unscrewing the jar....
It really can't hurt you to learn Imperial measurements. I don't ask Gordon Ramsay to use Imperial, I just use basic math to convert units. I'll help you out. 1 fluid ounce equals approximately 30 mL, so 1 cup equals 240 mL. Fahrenheit to Celsius is (ºF-32)/1.8. We generally don't use weights, but there are 2.2 pounds to one kilogram.
This video makes me very happy, I'm smiling the whole time. I just imagine me and my gf making this for her family, having a good time with this music in the background
Thanks for the inspiration! For the alphabet soup (which I did make, it was great ;D), I used the beginning part of the soup recipe with the carrots, celery and diced tomatoes to make a vegi spaghetti sauce. After I blended the vegetables, I added tomato sauce and paste instead of stock and put in some bay leaves, some baking soda to cut the acidity a bit and about an 8th of a teaspoon of cumin and red cayenne pepper. Then I put in the turkey meatballs. Very good.
this is my favorite chicken rice soup, made it 3 times, we love it. Gotta cut the roux in half tho or it's too thick ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-xwCn0LmuSHQ.html
biggest mistake tasty makes constantly (besides the bread bowls) is that garlic cooks faster than onion. by the time that onion is done the garlic is burnt.
Bear I know right! They honestly never brown anything like they're supposed to. I wish they would let things cook longer in the pan/pot and give it a nice crust/softening it before adding more stuff.
They aren't really browning it most of the time - instead, they're cooking it down in a crowded pan, so the steam from the water let out by the onions tends to guard against the burnt garlic. It also prevents the onions from ever taking on any meaningful color, so...
Bear If you're talking about 3:58 they're only browning the onion and garlic so their juices combine they're not trying to cook it all the way. I don't see any burnt garlic there
Depends on how much you're using and what your goal is. The onions give off quite a bit of moisture as long as you're using enough, which will prevent the garlic from burning. If you're just sweating the onions, there's no point in adding the garlic late.
I have a recipe for leek soup(blended). I double the black pepper and it’s so heartwarming. Perfect for sore throats, loose teeth for children willing to eat it
I'm so glad I started watching your video's again!!. Because, it was difficult to have an appetite with the same ole same. But after checking the scene out again, man I was hungry and made some hash & eggs. lol #AWESOMENESS!!!. 😊😊😊
I made the vegetarian one, delicious. I am so happy that you have branched out to healthier alternatives, instead of just making meat/cheese-based dishes
Are you sure 2 bay leaves? Ive always had really bad experiences using more than 1. This was with spaghetti though lol... Still its a bit intimidating lol. Also we always remive after cooking because biting into one sucks lol.
I actually have a quick and easy solution for that. Just take normal boxed pasta and boil it in water with baking soda. It's a situation where you expend 10% as much effort for about 80% of the results. Not AS good, but plenty good and exceptionally easy. www.seriouseats.com/2014/10/baking-soda-ramen-noodle-spaghetti-hack.html
Question for anyone who knows: I left some unopened cans of soup in my car overnight and it's been below zero, so they all froze solid. There's no danger/problem with thawing & eating them now, is there?
@Wandering Kokiri Bruh that was a joke. Any way I love cooking. Typically I spend 2-3 times a week baking. Coming soon, I have to make. A wedding cake for my mom’s friend. I am 12, and probably a better baker than you. It’s on. When I grow up I want to be a pastry chef.
I love when people claim something is a joke when the "joke" itself has zero indication of being one, particularly in a text based format where intent can't be surmised hardly at all.
