Imagine having this high level technique, videography, and overall production quality... But still lacking the confidence and integrity to have honest, relevant titles 😞
No HUMAN cooks like this. The recipes are good/interesting enough to NOT have the annoying theatrics. It is total FAKE-NESS! As is the SYNTHESIZED ELECTRONIC NOISE that is trying to be passed off as music. These types of (FAKE) videos are extremely hard to watch! A good cook does not need FAKE DISTRACTIONS. Thank goodness that there are MANY other cooks on YT who are straightforward HONEST. REAL HUMANS want REAL things.
What I love about his recipes is that all of time I have over 90% ingredients in house all the time. If @Webspoon World ever decide to publish a book ... I'm buying it 100% as a support for his hard work and generosity to give recipes for free in descriptions below.
The first one is just eggs in a basket, he just replaced the bread with a hash brown type deal. I didn't find this inspiring at all. And yes, the title of the video is misleading
Sir.. I believe you must fire whoever is in charge of putting the titles and thumbnails on your videos 😭 your cooking and videos are so DOPE, they deserve dope, honest titles lol. Just think about it!
Being a Chef for over 40yrs, I’m always curious about new techniques. The potato noodle hash browns were especially gorgeous and simple. The Chef did take me by surprise with the healthy dash of Herbs de Provence though, wasn’t expecting that… And I certainly wasn’t expecting what he added to the second dish. As far as I’m concerned the closest eggs and ketchup should ever come to each other is separate shelves in the frig! But the rest were delightful… thanks Webspoons!
yet you failed to see every fucking recipe was fried and nothing remotely Asian. people not all so called chefs are retards just putting that out there since i have worked as a chef more than once
I rocked up a good scrambled egg with finely diced corned beef cubes once when I was in the zone...totally out of it I was...and they were the only ingredients I had at the time...I still have it to this day on toast...it's gotta be brown sauce on it though red sauce just doesn't seem to work atb dudes 😀👍
I have been watching all your videos and many of the dishes I've tried. My daughter is a big fan of you. After watching your video she decided to go in hotel management . She is a second year student of Bsc in hotel Management. Great job sir!!!!👏🏻👏🏻👏🏻👏🏻
I absolutely love these videos! It is a blend of meditation, artistry, and basic life skills. The recipes are original and so interesting, the music engages you, and the hand work almost poetic. Thank you and don't stop. I am remodeling my kitchen and plan to prepare many of your recipes. 👍 Man can you elevate the simple sandwich or hotdogs! Love the Easter eggs too!
This is amazing to watch! Thank you for sharing these egg recipes. I am getting hungry already. Going to make these for sure. I can't wait to eat yummy.
Yes I have said it before, this guy makes the coolest stuff. The videos are so smooth and fluid and very enjoyable to watch. So give credit to who also shoots and edits these videos. I really enjoy this channel.
AGREE!!! I think it seems plausible that he does on tripod or misc himself and i like that in fact A LOT.. its more teacher/student presence in the now.!
Dr. Bruno" Of Medicine?!? R Mind?!? Reason i ask ive learn a Close'd Mouth well U knw how that goes? NeWayz, Dr. BrunO off the Record, my Phyic Asian Doc Up&Left State... NoddaDang Refill 1 Owell You Knw WAT They Say! Life" LeanWitIt, RockWitIt... DucknDodgeOuttItzWay? Never Giv Up. 🙏💪💓😘🤴🤗'z & Kiss'z 💋🤴⚖️
I love watching you create. American eggs for sure (eggs & cheese) LOL or Mexican LOL either way (eggs & cheese). I love them BOTH. I also love the new spiral gadget for the potatoes and of coarse I love the egg "yolk" over easy with a little juice drizzling across the other parts of the food. So talented and inspiring every time. I would also love to see more ways to do eggs using different method besides frying, and I certainly LOVE the thoughts of having Japanese Flavored eggs, would also love to see that one as well.....
You are so brilliant! As are the unique and artistic videos! Your recipes are amazing, yet simple enough for anyone to make...even me! Despite that, I wish I could adopt you
First recipe reminded me of a traditional palestinian grandma used to make for us on Thursdays. However, the potatoes were in small cubes and she used ground beef. Truly amazing recipe 😋
I concur with really wanting to see more vegetarian and vegan dishes! However, you should know that eggs are indeed vegetarian. It is vegans that don’t eat eggs. :) The meat in these dishes really gross me out. :(
Fantastic video. Great ideas for different ways with eggs and cheese. Love the creative reminders to 👍 LOL - seriously creative ideas really well presented. Greetings from North Wales UK
Love watching you cook! You must live in the US, because the cost of those ingredients is getting very steep here in Canada! You should have called this the egg, ham and cheese episode!
I like the elegance that you bring to cooking. I also like the mystery that you put into it. I also likeThe energy and the creativeness and that it’s never dull boring it’s really really excited to watch you cook you’ve taken cooking to another level thank you do you always say that is in the presentation and you have the presentation
@@WebspoonWorld I worked for ABC-TV Hollywood for 38 years. Your work is gorgeous. I see your influence lately on other cooking channels but they lack your flair, attitude, and meticulous execution. I especially enjoy your shameless "like this video" plugs! Sometimes they're subtle and I almost miss them, but they're always charming.
I noticed that first. That's why I watched. Great expression of art in the simple ways . I see it as a piece of our creaters art in what we should be eatting . Being in the restaurant business 35 years. I find fresh food beautiful, I respect the history of each living thing I eat.
Thanks! Cottage cheese is a simple fresh cheese curd product with a mild flavor and a creamy, non-homogenous, soupy texture. It is also known as curds and whey
@@charisbarks5241 Thanks Chris. In the US cottage cheese is very wet and I don't believe that it would work in the recipes either. Thanks for the marscapone idea. I think that I can get plain cheese curd that might work too.
No need to judge the book by it's title. Everything's perfectly done to appreciate it even more. Good Shot! At the end, that means cookin' could be very funky
Sorry I don't happen to like it, first I came here coz of the baltant clickbait then I saw him cutting raw yolks between the fried potato mesh and it was gross ewww.. Just one thing is nice, that's editing and videography. Totally fake content though
