With cocktails you shake or stir over ice, you don’t want to use cold alcohol. Part of the recipe is the ice melting into the drink. A martini with cold vodka won’t taste the same as one with room temp.
Perfect thing to watch right now ✨️ Being alone is so much fun honestly ALSO THE PASTA BSUEEI I'm gonna go buy a big shape now and make cream pasta tonight 😭 Cravings
My ultimate favourite thing to do for fun, home alone is throw on some music and clean, vape and watch RU-vid! What’s annoying is I flip flop between all my different Bluetooth speakers through the day and I think by far my favourite is my Harmon Kardon bubble speakers!! Killer sound 🤪🥰
I really like looking at you, logagm. Your videos keep coming up here at my office at Microsoft while I work on tech. development and I can't help but watch them. Keep up the good work. Thanks for sharing....
I absolutely love watching your videos, love love love the cooking content and was wondering. I’m from Poland and honestly I think you’d really enjoy polish food. I’d love to see you make something and try it 😼
My mom instincts kicked in: anytime getting over a fever, rest for 24 hours before going back to your daily life. Mom moment over. Your chip concoction looks amazing - did you get that salmon from fly by Jing?
binging you, but apparently, not in order. re: martinis - yay - loved seeing you attempt this awesome OG drank. my dad (army officer) taught me how - may i offer some pointers? his recipe is one to three; one part vermouth to three parts gin/vodka. i go less that one part vermouth - it can over-flavor to me. then, you take a peel of fresh lemon, no pith, wipe it around the rim of your iced martini glass and twist it into your glass, breaking up the lemon molecules. then add your hand-stuffed bleu cheese olives - man that's a complete A+ - shakey shakey, lots, and then pour out the icy goodness. so you made what is called a 'dirty martini' - with olive juice. (bletch). i'm not a dirty girl (well..), but i know people are - regardless, that seemed like a shit ton of olive juice to add - a bartender would probably only add a teaspoon or tablespoon at most... two before dinner, primes the appetite - what my dad always said... so loving watching you thanks for the killer recipes! cheers from libby in utah
Hey logan, i have the same espresso machine. You need a scale to measure everything. Usually the general rule is 18 g in 36 g out in 25-30 seconds. I find using fresh beans that are just roasted gives me the best results and crema. Typically you can go to ur fav local coffee store sometimes they have their own beans that are fresh. Im able to find freshly roasted beans this way compared to going to a grocery store bc sometimes it only shows the expirary not the date it was roasted and most at the grocery store i find are not fresh beans compared to a local coffee store beans. Try to get anything roasted within 2 weeks but earlier the better. Hope these tips help you. I can see that the amount of liquid came out too much for you and its very dark in colour and not much crema as a result may taste bitter and sour . Try using the finest grind and adjusting from there. I find most of beans need the finer grind .
Judging from the flow, and the colour as well as the foam of the coffee and from what i learned back in my days working at a coffee shop, you might have not distributed the coffee grounds evenly and might have stamped a tad bit too hard too
YAAAY ANOTHER VIDEO. Also if your having a hard time getting into reading, I highly suggest reading Castle of Dusk and Shadows. It's enemies to loverssss and it isn't super long and complicated
hi logan, vermouth is kind of a strong aromatic wine. In Spain we have it with ice, a slice of lemon or orange and some olives on a toothpick, and it's a favorite for sure in the summer. Along with some ready salted chips and you have the perfect apéritif!!
Ciao! It's basically truffle infused oil, and it's kind of a scam always. Maybe try some crema al tartufo, those taste more like truffles (because they contain them) and you can use it as a pasta sauce or on some bread.
Ur vids r so entertaining. Gin is what has a pine flavor aka juniper berries. My fav cocktail is Tangueray and tonic with lots of lime... Goes down so easy!!!
Well it actually says truffle oil speciality, the brand is well known here in Italy but i guess this kind of product is not very good. Plus, nevaaaa put steak n pasta on the same plate pleaseeee :D
Hi! Congratulations on your graduation! We love your videos. Also - try to dial down your grinder (maybe too fine!) Anyway, we made jajangmyeon thinking of you!
Your meat just has to rest a little longer, and it would’ve cooked the rest of the way through! Or maybe a tiny bit less heat on the pan and a minute more on each side
