dude youre actually the best food content creator on any damn platform, i swear. no one does such elegant and elevated recipes that have inspired me to up my game in the kitchen and buy myself some "plate-bowls"
@youwereonceacreampie260 maybe he's not the absolute peak of creativity and culinary innovation, but he does it in an enjoyable format that's chill, garners attention, and with a personality I give a fuck about
Thank you for explaining everything so easily! Most creators just assume we all know what they're talking about when saying things like 'dry shake' and stuff, but I didn't know and it wasn't that obvious to me. So yeah, thanks for explaining ❤️
Nice video. I know this is silly but how do you clean after cooking/making drinks, like is there any difference between house party or cooking for my self series?
It's not silly at all imho! Cooking for lots of people can be challenging, and cleaning after it is a nightmare for me - it's the only reason I don't like to cook for more than my family. (I don't own a dishwasher though so I guess it's even worse xD)
0:41 If it helps anyone without an espresso machine, I get similar results from both my Gaggia Classic and a very concentrated Aeropress recipe (1/4-1/3 of the usual volume of water, slightly finer grind and less infusion time). The espresso is very slightly moussier in the finished product, but I've found by far the biggest factor is how fresh the beans are. Pre-ground is also no good, you need a grinder if you want a good head on the final drink.
in the bar i currently work at we add a shot of baileys at the end which sinks down to the bottom creating a 3 layer effect you should try that sometime
You should always add at least one small piece of an ice cube when you dry shake, that will cool the tin down enough to make a seal, thus creating no leakage. =)
You could make this without “natural flavors” or questionable/unsafe ingredients. My only point here is that it’s possible to make a better cocktail without “natural flavors”.
