I Ate Only Demon Slayer Food for 24 Hours! 

He's probably shouting "UMAI!" By the way Zhongli gave out the recipe for Xiangling's grilled fish and signature sauce in Genshin Impact if you are interested. Edit: had to remove the spoiler. Sorry y'all

Umai!

it still hurts, man. it hurts more than that onion.

@@jujubean4873 hahaahahaha, genshin impact.... I was at ar 55 and only had 3 five stars from the event banners, so I quit

He is so proudʕ´• ᴥ•̥`ʔʕ´• ᴥ•̥`ʔʕ´• ᴥ•̥`ʔ

Don't believe in you. Believe in me, who believes in you.

@@CHEFPKR and now I’m sobbing.

@@Mitwadus you're welcome.

lmao

I love your vids switch and click you help me pick my mechanical keyboard

True but not true

Really handy if you don't have a thermometer, or are shallow-frying and there's not enough to measure in.

Thank you!

smart

I just put a drop of batter into it and wait, lol.. I did try it with chopstick too, tho

You got this. List out all of the ingredients then grab a few books and see what can pair well with the main flavors. You might stumble upon a magical element.

If you don't mind fermented foods, kimchi pairs really well with sweet potatoes.

Yo, tell us your recipe, bro.

we will obtain your sweet potato soup recipe no matter what

Didn't expect this much activity in an old post :D Simple Version: Peel about 2lbp of sweet potatoes and cover them in vegetable stock in a big pot. The better the broth the better the soup. Self made broth from left over veggies, collected over the course of the week, is my favorite, but you can also buy a light stock. Self made stock is usually up to personal taste, that's why i prefere it. If the sweet potatoes are boild fork tender, mix them with hand mixer. Now add a package of creme cheese. This is up to taste again, i like to go with a brand that has a lot of umami flavor. Mix all up and the soup ist ready. When serving i like to crush up almonds and roast them. The flavor ist great and having something to chew ist also good. Furthermore a little bit of cold cream can create a nice cold pockets. Lastly some fresh herbs like cress are a good Addition. It's a very good, easy and fast recipe. Feel free to try it out.

All day! There are no rules. #ffa

I'm making it for breakfast at 5:30 am this morning :)

It's crazy right? In my culture (Middle Eastern/Iraqi) we have something similar but it's mostly potato.

@@CHEFPKR Oooh interesting, in mine it was carrot cabbage scallion!

Indonesian here, it's so similar to Ote - Ote / Bakwan, it has carrots and cabbages in it

Also similar to latkes! I guess fried up grated vegetable/potato pancakes are just a no-brainer

@@CHEFPKR same here

Placki ziemiaczane my favorite

Not on my radar, but I'll check it out

@@CHEFPKR a valentine video would be cute

That would be a grate video !!!!!!!!

@@andrewjenkins3345 Great*

@@Mustafe_Fr shut up

He knows everything

That's a tough one! Jojo actually has some great Italian inspired dishes, pretty good for a date night

@@CHEFPKR Oooh. Good call. As an Italian I approve.

Squid Ink Pasta

Same

Fr

Just think: what would megumi do? I think you'll be fine.

It is indeed super carb heavy, as well as on the fats. Not a ton of micronutrients. I did have a pre-workout protein shake to off set that aspect of it and made sure to at least take my multi lol

Blanched green beans go really well with gyudon, thinly sliced peppers would go great in the fried dish (you could also add green onions), and udon tastes good with a variety of vegetable toppings like mung bean sprouts. You could also make quick sides to eat with them, Japanese and Korean cooking have many different healthy sides like sesame watercress, eggplant, kimchi, or crab salad! Or you could have lettuce with the gyudon and make lettuce wraps! For fruits you could add citris like yuzu or lemon to the udon and for the gyudon instead of sugar add something sweet like apples or pears (cooked down). You could also add nuts and/or vegetables to the rice for the gyudon to get an added depth, maybe a tomato rice or something to offset the salty/sweet flavor.

@@be3469 Yeah, my go-to add is parboiling/steaming shanghai cabbage. Based on some of the fusion-don places in the area, steamed/blanched broccoli and carrot would go well with the gyudon. Mung bean sprouts aren't actually that healthy. They could be used as a partial carb replacement, but we'd still need additional other veggies for micronutrients. Of course, soups can accommodate all sorts of greens. Great suggestion on the cold sides! Like turning each meal into a partial bento. Marinate cabbage/cucumber/carrot, and garlic cloves in a little vinegar or lemon juice, and a little gochujang for a kick. Seaweed salad also my jam. And peanut sprinkle over the gyudon sounds good, too.

@@arbitrarygreay I didn't know that about mung bean sprouts! Thanks for the knowledge, I tend to do a lot of marinated side dishes and that one just happens to be one I like to put on top of ramens/udons. Fresh thinly chopped Yu Choy stem might be a good addition because it tend to be fragrant (It has a decent amount of vitamin C and A with some calcium and iron). Vitamin D tends to be the one thing I struggle with since not a lot of things have it in them, if you have any advice on that I'd appreciate it, I tend to rely on cod liver, fortified cereals/OJ, and eggs (although I heard eggs can make vitamin D absorption lower). The peanut sprinkle sounds delicious, I might try that sometime soon.

But I did prep for the rest of the day!