Fridge: *decides that its had enough abuse and finally, after observing all his moves, FIGHTS BACK! That Dude: "Who said i was using my full power?" Fridge: "Sorry master...continue..."
No shit i fear for that man when fridges all over the world rise up to kill us. (Im joking so all you people who are gonna try amd call me stupid better keep your damn mouth shut.)
I just want you to know I made steak for my 4 and 7 year old boys tonight and they were just loving it and “mmmmm” and “it’s so juicy” and the next thing I know they are up out of their chairs and beating up our fridge. You’re definitely loved in our household. Keep on keepin on my man.
Yes I lol Everytime I see him on my timeline...awesome dude he should have his own cooking show..what the why not give him his own channel..I give him 5*****s
When jumping at 15:10, double jumping doesn’t actually reset the amount of fall damage you take, instead fall damage is determined by how long you’re in the air. So just running off the cliff without jumping would be better. Hope this helps!
I cthu Everytime I see him on my timeline because I know he is making something good..then the fridge says I'm getting kicked tonight.r.i.p after he cooks tonight..
My Italian grandmother used to call the tail "The Pope's Nose" and if someone was real talkative that night my mother would say to my father in the car on the way home... "Boy, your sister Minnie was a real chiacchieroni tonight. She met have eaten the Pope's Nose"
I love your videos! You've helped me out so much with little things I do differently now. And I'm always looking forward to the "if you know you know", "Sgt. Pepper" and I'm always chiming in when you say "you know I love you and I'm out!"
Hey I'm calling about my refrigerator warranty. "We watched your videos and your warranty was voided after the 3rd time you roundhouse kicked the fridge door!"
So I, as you, are trained in classical french cuisine. Why use rosemary salt when you can use rose mary? I always fill my chickens with: Rosemary Sage Thyme Salt and pepper Lemon wedges Medium diced onion(to increase surface area of moisture released into the internal cavity of the chicken. The BIGGEST part of this whole process is properly tying your chicken. I have found a method that produces THE MOST GOLDEN, JUCIEST, CHICKEN EVER.
@@jasonthomas4895meats already prepped by the butchers. Cooking it properly will kill any viruses and bacteria. Washing it just risks splashing salmonella on to surfaces
Looks yummy! Sometimes I make a mixture of herbs and olive oil and put between the skin and meat. Dry and rub with a bit of oil and sprinkle with s&p. Also quite tasty. So many ways to prepare chicken.
We always stuff them with dried plums and pineseeds. The plums rehidrate with the chicken juices and get very soft. The sweetness works really well with te chicken meat especially the more plain breast parts.
So many people overcook a roasted chicken. Cooked properly at room temperature for approx 55 mins, stuffed with herbs under the skin, there are few things more delicious and tender.
Bonus Tip: To get the skin extra crispy, slide your fingers in and separate the skin (don't break it) before you roast. This is how you get great turkey too...
I typically spatchcock my chicken and use the spine, wings, and trimmings for stock. I also cut a stick of butter in half lengthwise and place it between the breast and skin, and I raise the temp at the end rather than the beginning. I'll give this a shot, though.
