Yooooo Mr Lauren ✊🏿✊🏿✊🏿✊🏿✊🏿✊🏿✊🏿. I see your creativity brotha. Whip that chicken up! I'll be on the corner of the concourse, throw that finished dish out the window along with some cds .... I'll catch it all ✊🏿✊🏿✊🏿✊🏿✊🏿✊🏿✊🏿✊🏿✊🏿✊🏿. Peace and love brotha.
Dude watching you enjoy those sauces is all I needed today!! I‘ll take some spiced up rice, good call. Thanks for blowing my mind with Indian Nachos. See you in NYC when the world is back open!
Just gonna say this....Meyhem has the best cooking show concept hands down. He's also way more likeable than like all of the food network/VICE food people. Go off, Meyhem!
I feel like you need to emphasize the "Fridge Diving" concept, because its a really good one. You really can make a great meal with what you have around.
THE BEST SHOW OUT!!! Meyhem is a beast of an emcee, but I love when he hosts shows...he was the best part of Action's show, no disrespect meant! Also, bring back Action's show...
@@jellene4eva Along with the options of char siu (sweet BBQ pork), siu yuk (cripsy roast pork) and soy eggs too. There are plenty of variations to the dish, of course. And the rice goes well with all sorts of side dishes. However, the classic dish - as prepared by Hainanese disapora (I believe the dish doesn't actually originate from Hainan Island but by those who had already emigrated out of China) - nonetheless does feature the pale, poached (and admittedly somewhat bland-tasting) chicken paired with the rice made from the leftover poached liquid (along with some chicken fat). Deviation from this is an adaptation / interpretation / alteration of the traditional version / original dish - which was itself adapted from a different chicken dish from Hainan. Thus is the history and progress of cooking; ever evolving and changing.
@@evilwelshman rice cooked in chicken broth with some chicken-of-the-woods mushrooms that have been sautéed in loads of butter... Nowhere close to Hainanese chicken, but still amazing none the less.
more like High On These chickens. . . Laurenovichi dumps in a whole kilo of Sriracha and is not only surprised by the resulting heat, but blames it on the Sriracha's interaction with the five drips of lime juice. I've missed him.
You straight dissed one of the world's great dishes my man, that was closer to KFC than Hainan chicken. Mark Wiens has a good video of the Thai style of it (Kao Man Gai), if anyone's interested.
Yaw Fam, I really fucks with alot of your Art since a long time and I am rly positively surprised, seeing You poppin' here that much, seeing you doing different ish n' all dat. But Yo, just from a Real0ne to AnothA: Go finally Vegan*, Trust me, from My Heart. *like around 80% of THE WU etc. pp. and s!o many enlightned, wise, true, real Ones. There's a very essential and fundamental Reason and Understanding behind It. I drop A Like anyways, pzgwd ! Emanuel *_1L_*
