I Tested Gordon Ramsay's Most VIRAL Recipes 

It was also a dating channel at some point 😂

best way to share culture is thru food. Unless U british, laos or cambodian

⁠@@ChelmiThePotatotrue if you search up the oldest video of theirs it’s literally Learning pick up lines in Chinese 😐🫤

They changed their channel description 😂

@@HiddenAgendaswhat’s that suppose to mean?

They said they paused the time every time they had to look to clarify the instructions

@@Jayl__ yeah I know and they are not perfect with the stop watch. So u gotta figure that took away precious seconds and that shit adds up, u know?

Yes I agree they should make another one *wink wink

I also have no fucking idea why they have to keep doing that every freaking time. Is it a strict rule to not know the full recipe steps, or that they have zero time to just watch a 10min video? It's ok to watch at first but it's super annoying now

@@tintrantrong8014 I don’t know about you but for me even if I watch the video thoroughly once. I still like rewatch it during cooking in mid process to double check. What their doing seems quite accurate for an average cook that wouldn’t completely hard core study each step before starting

It’s a challenge nigga

No time is very important especially if you're going to try run a restaurant

@@DaZgLoM he just said for a novice cook man

@@DaZgLoM tell me you can't read without actually telling me you can't read

@@caramelizedpatis tell me you're an idiot w/o telling me you're a idiot

They said they paused the time every time they had to look to clarify the instructions

I think that's an accurate take 🔥

this question was open to anyone that purchased it. thanks for letting me know!

Edward here! Yup tasted just as good! We're making good progress so sending out bottles within the next two weeks!!

Only ppl in the States pronounce it a diff way.

most likely does LOL sorry us asians don't believe in vegan aa

Unless your microwave has a convection oven dual feature, you wouldn’t be toasting them. Microwaving relies on moisture and doesn’t create a toasty crunchy texture very well … more like steaming them in their own fat compared to a toaster oven or the easiest method, toss em in the pan before you do the rest the way spices get toasted because it brings out more flavor. With nuts, actually, you don’t need to toast them UNLESS they are raw. Most are already sold roasted quite well, so if anything most home cooks burn them oftentimes! Candying some, though, is the BEST crunch (just butter and sugar, honey, molasses, maple syrup, or a combo, generally a ratio that is half and half for the buttery focus, 1:2 butter to sweetener for less butter, more candy tasting). The best part of it… well, if you can keep from eating them long before you need em… is they keep VERY well. “Bonus” if you cook: Since American Thanksgiving just passed, the way I (having grown up where dozens of varieties of pecans are abundant and divine, truly, to a point where I can’t stand how most taste that are “planned farms” in the “tree doesn’t grow here but we want it anyway” sense😅) I make “pumpkin” pie… and “pecan” pie for the holiday, neither of which I like often the way others do it… is I use intense Indian chai spices (not the pepper containing sorts, lol) to crank up the taste of the pumpkin pie and usually make 2, one with and one without the prettiest of the pecan halves I candy (wax paper is my buddy in the kitchen for most everything)… I always leave one, whichever has the prettier surface, nut-free because there may be people allergic or who don’t want the added sugar of the candied nuts… so I have em on the side. I make my own pie filling, but honestly, you can easily start with canned pumpkin (plain… the spices canned ones use are gross and can get rather funky sitting in what is actually usually butternut squash, acorn/kabocha and other assorted sweet winter squashes, not pumpkin which is actually rather bland and requires more added sugar to use for pie, generally, or makes very sad pies🤣). Just like pre-made crusts, you can make a great pie with the more laborious steps saved if you are willing to buy good quality bases (pie crust can’t be salvaged if it is that cheap cardboard stuff… you’d be better doing the lazily perfect strawberry cream pie crust and whacking graham crackers, spiced or just honey variety or the latter with spices added, and making a crust of that and room temp butter you pulverize together into a kind of messy dough and press into the pan! Good crusts do cost significantly more, the best always your own once you get a stable recipe you can count on but they take time and focus… but the canned stuff, ehhhh… I still often use a good quality one even if I periodically have to review the quality level OF what is sold here, bc I often think it isn’t worth the whole baking stuff (sweet potato pie, sure, easy as can be to make from scratch, but pumpkins are such a hassle, seeds and all that, especially if I am not feeling high energy and wanting to scoop, clean, and toast nuts from a local farm’s pumpkins and don’t love adding even more compost than holidays already bring)! Happy [whatever your holiday is whenever it is if you celebrate] or just happy end of the week! 😊

@@cutelittlemoose 🤓

*ahem* cheesesandwich *ahem*

Yeah they changed their theme once their food related videos became bigger 😢

I started watching there videos bcoz of food related video... I like this theme

They gotta make money somehow