再生時間:02分54秒見た人:140,680人
評価:4.804878
For more, visit www.epicurious.com Mixologist Eben Freeman, of Tailor restaurant in New York City, demonstrates how to prepare a classic Bloody Mary cocktail.
●How can you call someone a pussy and then say no offence? Doesnt really make sense.
●You're a pussy, no offence...
●I like using red chili paste and freshly squeezed key lime juice, then you run it through a strainer to get the chunks out, garnish with celery (with the leafy bit still attached!) and lime. Also, less ice.
●can i take salami in it to ? XDDDD
●Best cocktail ice available KOLD-DRAFT full cubes Ice And Refrigeration Systems 817-888-3056
●Horseradish 是山葵 要放新鮮的山葵
●lol
●worst drink ever... taste disgusting
●1:19
●im having a really bad day but your comment made me smile thanks
●What is the fourth staff? Anyone can tell I'm so appreciated
●habañero... facepalm
●where you there when the first versionw as made? i bet alot of these drinks are experiments made first then spread by word of mouth or skill
●i like to drink but too much vodka for my taste rather have shots than that
●I don't like your recipe to much. It looks to simple. You need to be more sophisticated when preparing even though the recipe is not that complex. Alcomixer : bit.ly\ uJmCdA
●You shithole.
●I need a real drink after that bloody broad.
●hahah good one
●the best mixed drink i have made with gin. step 1. put it in a toilet step 2. shit it the toilet step 3. flush it down the toilet into the septic tank where it belongs step 4. go to the liquor store step 5. buy something that doesn't taste like shit step 6. drink it
●Can i mix with gin instead of vodka?
●Add a little bit of ice Motherfucker that shit is more ice then drink.
●anyone hear a bong at 2:02 - 2:05 ?
●Sounds kinda weird o.O
●How can you call someone a pussy and then say no offence? Doesnt really make sense.
●You're a pussy, no offence...
●I like using red chili paste and freshly squeezed key lime juice, then you run it through a strainer to get the chunks out, garnish with celery (with the leafy bit still attached!) and lime. Also, less ice.
●can i take salami in it to ? XDDDD
●Best cocktail ice available KOLD-DRAFT full cubes Ice And Refrigeration Systems 817-888-3056
●Horseradish 是山葵 要放新鮮的山葵
●lol
●worst drink ever... taste disgusting
●1:19
●im having a really bad day but your comment made me smile thanks
●What is the fourth staff? Anyone can tell I'm so appreciated
●habañero... facepalm
●where you there when the first versionw as made? i bet alot of these drinks are experiments made first then spread by word of mouth or skill
●i like to drink but too much vodka for my taste rather have shots than that
●I don't like your recipe to much. It looks to simple. You need to be more sophisticated when preparing even though the recipe is not that complex. Alcomixer : bit.ly\ uJmCdA
●You shithole.
●I need a real drink after that bloody broad.
●hahah good one
●the best mixed drink i have made with gin. step 1. put it in a toilet step 2. shit it the toilet step 3. flush it down the toilet into the septic tank where it belongs step 4. go to the liquor store step 5. buy something that doesn't taste like shit step 6. drink it
●Can i mix with gin instead of vodka?
●Add a little bit of ice Motherfucker that shit is more ice then drink.
●anyone hear a bong at 2:02 - 2:05 ?
●Sounds kinda weird o.O
再生時間:02分25秒見た人:118,883人
評価:4.237288
Epicurious Editor-in-Chief Tanya Wenman Steel demonstrates how to decorate a bûche de Noël, a French Christmas Yule log cake.
●How amazing, I like it, so smart and beautiful girl. Thank you .
●I like your boobs :)
●why dont u heat up the frosting just a bit so its creamy and not so stiff it will be easier to frost then
●now thats a yule log cake. not liek sandra lees shit
●That is a balcony you could recite Shakespeare from...
●It's not as if her boobs are that big either, they're average, but her shirt is cut so low...
●Part of a guy's brain goes "Tits", but the subconscious thinks "Hot MILF that can cook delicious things". Lust goes through the groin, love goes through the stomach.
●the mushroom one looks so not good :D i like the other one much better :D
●I think it's a combination of the cleavage and those long, lean strokes she's making.
●cleavage !
●Thats not how you make mince pies! tards
●dude, that one she made on the spot looks so much worse than the pre-made one.
●i like it, it was nice i think the mushrooms where to much thoe but thats me..lol
●I love the log cake in her dress
●looks good
●que delicia!!!!
●tits are tits so some.
●im sure the mustroom with the red top and white dots are poisonous..... that could teach kids a wrong lesson about mushrooms if they saw them outside...they might think it was consumable.
●I wish she had shown how to make the mushrooms : /
●Goshh! Pick Up Your Shirt Ladyyy! >:/
●messy. . she does not know how to use the spatula
●I hate how she was holding the forking the wrong way. And she seems like she doesn't even know what she's doing.
●The frosting is way too thick, what a sloppy job!
●it would help if she frosted the bottom of the branch so it would stay
●that actually make sense:D
●How amazing, I like it, so smart and beautiful girl. Thank you .
●I like your boobs :)
●why dont u heat up the frosting just a bit so its creamy and not so stiff it will be easier to frost then
●now thats a yule log cake. not liek sandra lees shit
●That is a balcony you could recite Shakespeare from...
●It's not as if her boobs are that big either, they're average, but her shirt is cut so low...
●Part of a guy's brain goes "Tits", but the subconscious thinks "Hot MILF that can cook delicious things". Lust goes through the groin, love goes through the stomach.
●the mushroom one looks so not good :D i like the other one much better :D
●I think it's a combination of the cleavage and those long, lean strokes she's making.
●cleavage !
●Thats not how you make mince pies! tards
●dude, that one she made on the spot looks so much worse than the pre-made one.
●i like it, it was nice i think the mushrooms where to much thoe but thats me..lol
●I love the log cake in her dress
●looks good
●que delicia!!!!
●tits are tits so some.
●im sure the mustroom with the red top and white dots are poisonous..... that could teach kids a wrong lesson about mushrooms if they saw them outside...they might think it was consumable.
●I wish she had shown how to make the mushrooms : /
●Goshh! Pick Up Your Shirt Ladyyy! >:/
●messy. . she does not know how to use the spatula
●I hate how she was holding the forking the wrong way. And she seems like she doesn't even know what she's doing.
●The frosting is way too thick, what a sloppy job!
●it would help if she frosted the bottom of the branch so it would stay
●that actually make sense:D
再生時間:03分01秒見た人:109,591人
評価:3.2105262
Epicurious Editor-in-Chief Tanya Wenman Steel demonstrates how to fill and roll up a genoise cake to make a jelly roll or Yule log cake.
●low cut you should tell that to Giada of Foodnetwork........shame on her!!!!!
●its really all for the camera. in a real foodservice setting she would have to wear an apron and headtie
●"it's ok if it cracks like that because you're gonna cover the whole thing with frosting" lol no, the cake is not supposed to crack, and those are some big cracks... and I'm not even going to criticize her appearance, if she wants to wear low cut dresses she's entitled to do so, but as this is a "cooking" video, you just can't have your hair all over the place and manipulate the food with your freshly painted nails.
●no apron hair down wearing ring and nail polish she doesn't even want to touch that cake wtf?...so that's how a editor in chief sud be...b happy at least she rolls that beautifully
●"Gaudy rings should be removed too; not very sanitary." Then you'd hate to watch GUY'S BIG BITE on the Food Network. Tanya has nothing on Guy Fieri's rings, trust me.
●she sure knows how to handle that log v.v
●the second cake no is the same to the first,, fake :X
●why is everyone whining i wish she wasnt wearing anything let those milk bags hang out i luv milkbags there great
●the teacher is more beautiful than the cake!
●That's what I was thinking! I'm making a yule log for the first time with my dad today, and ours didn't crack at all and we rolled the towel up with the cake...
●when i tryed to make a jelly roll cake it broke apart when i tried to roll it up it wasnt stretchy enough what cake batter did you use for your roll? yours turned out really good
●good appetite you can have my portion i dont want to anymore even if very very hungry no way thank you mam
●check out my BLINK182 CUPCAKES video-recipe on my channel! :D
●Jesus, what kind of low-class wannebe cooking video is this? to call an exusable failure of a regular jelly roll "an authentic Bouche Noel?"... Is the woman from Los Angeles? Does she just want to expose her breasts by wearing a low-cut dress? or what?... Disgusting. A waste of time. A waste of Youtube. An insult. Low-class.
●its not supposed to crack you idiot. and i agreewith zwee
●chill out ppl, other people didn't open this vid and watch to see weather or not she wears an apron or looks professional...she is just showing us how to do something simple....
●she tells you that the recipe is from their website.
●i was looking for the jelly recipe and found this. Where's the jelly??
●I think it is pastry cream. Very simple recipe. You can find it anywhere on the web. Success:)
●This videos make me hungry
●there is a reason why they created tanks/ undershirts. try using one.
●The shirt isn't even THAT low-cut. Besides, it's not like she looks bad. I guess the opinion on this depends on the age of the commenter. There have definitely been worse on youtube.
●i would just like to point out that nobody put a gun to her head and said "wear this lowcut shirt on your swiss roll demonstration". good lord...of all the things to worry about these days
●you should wear gloves!
●low cut you should tell that to Giada of Foodnetwork........shame on her!!!!!
●its really all for the camera. in a real foodservice setting she would have to wear an apron and headtie
●"it's ok if it cracks like that because you're gonna cover the whole thing with frosting" lol no, the cake is not supposed to crack, and those are some big cracks... and I'm not even going to criticize her appearance, if she wants to wear low cut dresses she's entitled to do so, but as this is a "cooking" video, you just can't have your hair all over the place and manipulate the food with your freshly painted nails.
●no apron hair down wearing ring and nail polish she doesn't even want to touch that cake wtf?...so that's how a editor in chief sud be...b happy at least she rolls that beautifully
●"Gaudy rings should be removed too; not very sanitary." Then you'd hate to watch GUY'S BIG BITE on the Food Network. Tanya has nothing on Guy Fieri's rings, trust me.
●she sure knows how to handle that log v.v
●the second cake no is the same to the first,, fake :X
●why is everyone whining i wish she wasnt wearing anything let those milk bags hang out i luv milkbags there great
●the teacher is more beautiful than the cake!
●That's what I was thinking! I'm making a yule log for the first time with my dad today, and ours didn't crack at all and we rolled the towel up with the cake...
●when i tryed to make a jelly roll cake it broke apart when i tried to roll it up it wasnt stretchy enough what cake batter did you use for your roll? yours turned out really good
●good appetite you can have my portion i dont want to anymore even if very very hungry no way thank you mam
●check out my BLINK182 CUPCAKES video-recipe on my channel! :D
●Jesus, what kind of low-class wannebe cooking video is this? to call an exusable failure of a regular jelly roll "an authentic Bouche Noel?"... Is the woman from Los Angeles? Does she just want to expose her breasts by wearing a low-cut dress? or what?... Disgusting. A waste of time. A waste of Youtube. An insult. Low-class.
●its not supposed to crack you idiot. and i agreewith zwee
●chill out ppl, other people didn't open this vid and watch to see weather or not she wears an apron or looks professional...she is just showing us how to do something simple....
●she tells you that the recipe is from their website.
●i was looking for the jelly recipe and found this. Where's the jelly??
●I think it is pastry cream. Very simple recipe. You can find it anywhere on the web. Success:)
●This videos make me hungry
●there is a reason why they created tanks/ undershirts. try using one.
●The shirt isn't even THAT low-cut. Besides, it's not like she looks bad. I guess the opinion on this depends on the age of the commenter. There have definitely been worse on youtube.
●i would just like to point out that nobody put a gun to her head and said "wear this lowcut shirt on your swiss roll demonstration". good lord...of all the things to worry about these days
●you should wear gloves!
再生時間:05分13秒見た人:63,092人
評価:4.7755103
Master a classic Mandarin dish when Around the World in 80 Dishes takes you to Beijing, China, for a video demonstration of Moo-Shu Pork, prepared by Chef Shirley Cheng. For this recipe and more tips
●see my vids&learn herb as coriander,pine,maca,ginger,dandelion,dock ETC
●I don't know about other part of China, but you can find Mu Shu Rou in almost EVERY restaurants/food stall/cafeteria in Beijing. So yeah, it's pretty common. It's not true that Chinese people don't eat it. Yes, we do, at least in the north we do
●very sticky substance, used to make glue. too much in pasta or rice makes them too glompy and not good on the mouth feel
●This woman knows how to cook chinese. Amazing.
●do you live under a rock?
●I'm chinese and I've never heard of moo shu pork.
●no not true. I live in china btw
●i only know Moo-Shu finger.
●I just looked up moo...
●not that i eat dogs but for the people that hv problem with other country eat'n dogs get over it they r farm dogs not pets.
●These bitches hate each other. I can feel the tension.
●HAHAH i know right? Chef is being reaaaaal patient with this talky-ass bitch. Like at what point does the interviewer say anything helpful
●hey
●wallah kacke
●I have some meat you will like.
●The video totally goes past 5:13...
●Chef Cheng is the top female chef at the CIA. Her knowledge and technique is flawless. No one can argue with that. She covers all regions of asian cuisine in her class and ensures all recipes are as authentic as possible...for Hyde Park, NY at least :) Long Live Chef Cheng!
●what is the problem with ppl eating dog? is like any other animal... some people eat rabbit, deer, baby cows, french eat horse (very expensive btw) and so and so...
●They do eat dog. There is no diference between eating dog pig or cow. They all want to live. I get better nutrition by not eating meat at all. ; )
●it's not true. But i think it depends. Because China is such a huge country which is so densely populated, and people in different areas have different languages and ways of life.
●I can tell you normal chinese people never eat that. some shit did that. very very rare.
●In china they eat cat and dog? is that true?
●gluten
●Gluten is a type of protein found in wheat, barley and rye. Therefore, people who are allergic to gluten or have Celiac Disease (an autoimmune disease) must avoid gluten.
●What's wrong with "gluten"?
●see my vids&learn herb as coriander,pine,maca,ginger,dandelion,dock ETC
●I don't know about other part of China, but you can find Mu Shu Rou in almost EVERY restaurants/food stall/cafeteria in Beijing. So yeah, it's pretty common. It's not true that Chinese people don't eat it. Yes, we do, at least in the north we do
●very sticky substance, used to make glue. too much in pasta or rice makes them too glompy and not good on the mouth feel
●This woman knows how to cook chinese. Amazing.
●do you live under a rock?
●I'm chinese and I've never heard of moo shu pork.
●no not true. I live in china btw
●i only know Moo-Shu finger.
●I just looked up moo...
●not that i eat dogs but for the people that hv problem with other country eat'n dogs get over it they r farm dogs not pets.
●These bitches hate each other. I can feel the tension.
●HAHAH i know right? Chef is being reaaaaal patient with this talky-ass bitch. Like at what point does the interviewer say anything helpful
●hey
●wallah kacke
●I have some meat you will like.
●The video totally goes past 5:13...
●Chef Cheng is the top female chef at the CIA. Her knowledge and technique is flawless. No one can argue with that. She covers all regions of asian cuisine in her class and ensures all recipes are as authentic as possible...for Hyde Park, NY at least :) Long Live Chef Cheng!
●what is the problem with ppl eating dog? is like any other animal... some people eat rabbit, deer, baby cows, french eat horse (very expensive btw) and so and so...
●They do eat dog. There is no diference between eating dog pig or cow. They all want to live. I get better nutrition by not eating meat at all. ; )
●it's not true. But i think it depends. Because China is such a huge country which is so densely populated, and people in different areas have different languages and ways of life.
●I can tell you normal chinese people never eat that. some shit did that. very very rare.
●In china they eat cat and dog? is that true?
●gluten
●Gluten is a type of protein found in wheat, barley and rye. Therefore, people who are allergic to gluten or have Celiac Disease (an autoimmune disease) must avoid gluten.
●What's wrong with "gluten"?
再生時間:04分19秒見た人:57,519人
評価:4.57
For more recipes and techniques, visit www.epicurious.com Mixologist Eben Freeman, of Tailor restaurant in New York City, demonstrates how to make a Ramos Gin Fizz cocktail.
●A professional mixologist......I wonder how he gets along with the other three year old boys
●THAT LOOKS GOOD!
●When he began to shake (2:35) I understood he's a douche.
●. .. . .. to whip that egg white.
●2:47 Hey everyone, this is ice.
●@williambrazzers I love Chris!!!
●Great technique at the end with the foam. I had never thought of that! Will use next opportunity I get. Thanks!
●I love eggs! Att. Rocky Balboa.
●interesting, no simple syrup like the guy from NOLA. Way too sour for me w/o any syrup. I do like how he talks about the sixe of the barware to use. Proportions of syrup and cream different. Do like this guys spraying the soda into the shaker also. Good tips.
●I'm an egg drinker.
●Alcohol doesn't "cook" anything. The antiseptic nature of strong alcohol can kill salmonella - but it doesn't cook it. Fresh eggs, properly brought to market, stored, and handled do more to realistically keep us free of poisoning than the alcohol, though. No fears of raw egg.
●3:07 - 3:12 hehehehehe practice shooting for the army arent you eben? XD just joking xD
●good job man ! thank you !
●I won't lay to rest until Eban Freeman has done me a cocktail..
●If you eat mayo or hollandaise you are eating raw egg. As long as it's fresh egg stored well you should not die.
●This drink should be shaken for 12 minutes on the second shake....
●Abnd the chances of food poisoning from raw egg whites is a good 1/20000 too. My cheesecakes and tiramisu always contain raw egg white, and I've never given anyone food poisoning. The outside of the shell may be infected with salmonella, but not the inside. Simply wash the shells first and you're good to go! (I don't even bother, and I make cheesecakes pretty much every week)
●he doesn't shake the cocktail. he vibrates it.
●2:08 DING!:))
●Who is sitting around in a kitchen, or even bar for that matter, with different sizes of ice on hand??
●WEIRD AND DISGUSTING :/ baaah
●WEIRD.
●haha...the shaking. At 2:37 you start to hear some squeaking as if he's holding his breath haha
●Epic shake hahaha
●I would go to new york just for his shake
●A professional mixologist......I wonder how he gets along with the other three year old boys
●THAT LOOKS GOOD!
●When he began to shake (2:35) I understood he's a douche.
●. .. . .. to whip that egg white.
●2:47 Hey everyone, this is ice.
●@williambrazzers I love Chris!!!
●Great technique at the end with the foam. I had never thought of that! Will use next opportunity I get. Thanks!
●I love eggs! Att. Rocky Balboa.
●interesting, no simple syrup like the guy from NOLA. Way too sour for me w/o any syrup. I do like how he talks about the sixe of the barware to use. Proportions of syrup and cream different. Do like this guys spraying the soda into the shaker also. Good tips.
●I'm an egg drinker.
●Alcohol doesn't "cook" anything. The antiseptic nature of strong alcohol can kill salmonella - but it doesn't cook it. Fresh eggs, properly brought to market, stored, and handled do more to realistically keep us free of poisoning than the alcohol, though. No fears of raw egg.
●3:07 - 3:12 hehehehehe practice shooting for the army arent you eben? XD just joking xD
●good job man ! thank you !
●I won't lay to rest until Eban Freeman has done me a cocktail..
●If you eat mayo or hollandaise you are eating raw egg. As long as it's fresh egg stored well you should not die.
●This drink should be shaken for 12 minutes on the second shake....
●Abnd the chances of food poisoning from raw egg whites is a good 1/20000 too. My cheesecakes and tiramisu always contain raw egg white, and I've never given anyone food poisoning. The outside of the shell may be infected with salmonella, but not the inside. Simply wash the shells first and you're good to go! (I don't even bother, and I make cheesecakes pretty much every week)
●he doesn't shake the cocktail. he vibrates it.
●2:08 DING!:))
●Who is sitting around in a kitchen, or even bar for that matter, with different sizes of ice on hand??
●WEIRD AND DISGUSTING :/ baaah
●WEIRD.
●haha...the shaking. At 2:37 you start to hear some squeaking as if he's holding his breath haha
●Epic shake hahaha
●I would go to new york just for his shake
再生時間:01分22秒見た人:55,209人
評価:4.4871793
Samsung's Wi-Fi refrigerator connects to Twitter, Pandora, Gmail, Epicurious and a lot more.
●Cara! que invenção mais sem sentido e idiota, a pior que já vi, pessimooo
●I want this video on my Hitz 2206 phone.
●Your video is a favorite on Sri Lanka
●orr, isso ai só éo samsung galaxy tab embutido na porta. posso muito bem fazer isso com a minha u,u kk
●great, it could include some sort of bar code scanner, for the produce we usually buy, so it could go online and search for discounts at nearby grocery stores.
●Why does a refrigerator need twitter? Can people not be away from the internet for the few minutes it takes to make a sandwich?
●I own this Dutch-food fridge with the wifi touchscreen and its great BUT....... how does a user delete those pesky 10 default photos on the first page that you quickly passed over before going to page 2 of personal? I have uplodade many of my own nice images but I hate seeing those app-bundled Epicurious food pictures showing up when the screensaver runs!!! Please get the programmers to provide an option to delete them or to exclude them from the screensaver when it runs! Thanks.
●I also want to be able to control the temperature of the fridge from the outside using that, which she never mentioned. Practical things, not twitter!
●First off the screen is too small to actually be practical and convenient, and its below most people's eye lines. It should be twice as big and on the right in my opinion Although the memos, calendar and recipe may be useful, I honestly dont care about music or twitter being on my FRIDGE. What I really want is a fridge that can inventory everything i have in it, how long its been in there, and the expiration date. This way i can tell if we need more milk without having to open the fridge to see!
●lol so completely useless.
●I need the info but not from my fridge! That is why Tablets exist...my kitchen is already crowded with electronics.
●Not going to lie... I want one!
●Hahaa!! Wow!! Really?? I mean, the fact that I'm a woman, this looks like something a guy invented to keep the wife in the kitchen. Hahaa!! I guess it's ok.
●não é muito vantajoso, ficar em pé acessando a internet, ainda prefiro um laptop.
●You're all missing a point. Every single motor or switch in your refrigerator can now be turned off or on right from your mobile phone, and the Samsung is pretty much waiting for our approval for the upgrade. We, the consumer, need to state that we want to have this feature, and their software engineers will simply add it faster than you can imagine because its a simple software upgrade (due to privacy issues, it is unlikely that the mobile phone control feature is currently implemented).
●@ tufungifi, I was gonna post something along those lines too, but you beat me to the punch. I've rigged up a cot in the kitchen too, that way my wife only has to leave the kitchen to use the restroom. But only with permission of course.
●Super Video, habe ich direkt in einem Bericht über den Kühlschrank bei uns eingebaut. kuehlschrank24 punkt net
●Super Video, habe ich direkt in einem Bericht über den Kühlschrank bei uns eingebaut.
●fridge should be smaller, screen should be larger... that would be nice ;-)
●If they can do this to a toilet then life would be complete
●You know this was built so women don't leave the kitchen.
●nice idea, well presented
●hehe, waiting,.. but what other services should these provide?
●maybe next year will have Wi-fi pants can use facebook
●vou comprar uma dessa pra mim
●Cara! que invenção mais sem sentido e idiota, a pior que já vi, pessimooo
●I want this video on my Hitz 2206 phone.
●Your video is a favorite on Sri Lanka
●orr, isso ai só éo samsung galaxy tab embutido na porta. posso muito bem fazer isso com a minha u,u kk
●great, it could include some sort of bar code scanner, for the produce we usually buy, so it could go online and search for discounts at nearby grocery stores.
●Why does a refrigerator need twitter? Can people not be away from the internet for the few minutes it takes to make a sandwich?
●I own this Dutch-food fridge with the wifi touchscreen and its great BUT....... how does a user delete those pesky 10 default photos on the first page that you quickly passed over before going to page 2 of personal? I have uplodade many of my own nice images but I hate seeing those app-bundled Epicurious food pictures showing up when the screensaver runs!!! Please get the programmers to provide an option to delete them or to exclude them from the screensaver when it runs! Thanks.
●I also want to be able to control the temperature of the fridge from the outside using that, which she never mentioned. Practical things, not twitter!
●First off the screen is too small to actually be practical and convenient, and its below most people's eye lines. It should be twice as big and on the right in my opinion Although the memos, calendar and recipe may be useful, I honestly dont care about music or twitter being on my FRIDGE. What I really want is a fridge that can inventory everything i have in it, how long its been in there, and the expiration date. This way i can tell if we need more milk without having to open the fridge to see!
●lol so completely useless.
●I need the info but not from my fridge! That is why Tablets exist...my kitchen is already crowded with electronics.
●Not going to lie... I want one!
●Hahaa!! Wow!! Really?? I mean, the fact that I'm a woman, this looks like something a guy invented to keep the wife in the kitchen. Hahaa!! I guess it's ok.
●não é muito vantajoso, ficar em pé acessando a internet, ainda prefiro um laptop.
●You're all missing a point. Every single motor or switch in your refrigerator can now be turned off or on right from your mobile phone, and the Samsung is pretty much waiting for our approval for the upgrade. We, the consumer, need to state that we want to have this feature, and their software engineers will simply add it faster than you can imagine because its a simple software upgrade (due to privacy issues, it is unlikely that the mobile phone control feature is currently implemented).
●@ tufungifi, I was gonna post something along those lines too, but you beat me to the punch. I've rigged up a cot in the kitchen too, that way my wife only has to leave the kitchen to use the restroom. But only with permission of course.
●Super Video, habe ich direkt in einem Bericht über den Kühlschrank bei uns eingebaut. kuehlschrank24 punkt net
●Super Video, habe ich direkt in einem Bericht über den Kühlschrank bei uns eingebaut.
●fridge should be smaller, screen should be larger... that would be nice ;-)
●If they can do this to a toilet then life would be complete
●You know this was built so women don't leave the kitchen.
●nice idea, well presented
●hehe, waiting,.. but what other services should these provide?
●maybe next year will have Wi-fi pants can use facebook
●vou comprar uma dessa pra mim
再生時間:08分09秒見た人:52,689人
評価:4.5675673
HugeGamer.com reviews the Sony HX800 55-inch 3D LED television: amzn.to The HX800 features full 1080p HD along with 3D, 240 Hz MotionFlow, Edge-Lit LED, the Sony Bravia 3 engine, and Internet Apps. Th
●Samsung picture is a little bit better and I own sony!!
●No mention of Sony content. Do they offer any free content???
●@dancodered092294 A 32 inch is fine for a bedroom. The 3D image will be good at that distance.
●Where did you bought that T.V.?
●SONY IS THE BEST
●Hey. I'm just looking through TV deals and I'm a bit undecided what to buy. There are excellent offers for Plasma TV's 50/55 inch. I wanted to buy LED Tv but they are much more expensive. £800 for 46inch LED Tv, and £700 for 52inch Plasma TV. So the difference is quiet big. What would you prefer? Is there any significant difference between Plasma and LED? Is it worth the extra money?
●does the TV have WiFi , or Ethernet , or both? thanks..
●DynamiteJack76 please help I brought this tv and where do we get 3d movies i got some but i want some more
●just take off the smooth setting. Game mode looks like ass.
●What I mean is my Sony hx800 is hooked to my pc via hd cord through my video card. I have pretty good Logitech speakers attached to my pc through a sound card.1080p video is what my video card puts out for most games but only on the T.V itself.No sound is included..not like a hd dvd player or a bluray or ps3 where the sound comes through the hd cord .Even if you had a Alienware laptop? You would still need a external sound system. Its just the way it is.
●@shorbe bro i just got this tv and whenever i play black ops it automaticly goes 3d and when i turn it off in the black ops options its blurry , anyway to solve this? pls help i want to play black ops in a good tv T_T.
●when plug in my laptop with this tv through HDMI i can see the screen on tv bt sound comes from my laptop.. home theater does nt pick sounds.. HELP PLZZZZZ.. thnx
●lol 0:40 they used their xmb for the tv you gotta love sony
●wow!!
●what's the song in your outro? i've heard it in several videos
●The HX is better because it's running a higher end panel, it refreshes faster, the screen is glossy (better color) and the backlight is a dynamic dimming LED opposed to standard LED. Honestly I find the HX909 to be one of the best tvs on the market and usually the price of the 909 (online) is comparable to the HX800 so I'd reccomend the 909 instead. {full array LED.}
●This tv model is great but I wish I should have got the tv model in a 55 instead of the 46...... :( and on the 46" model I did notice that I do get that flashlight affect. But I sit in the middle the entire time so it's no problem to me.... Great video!
●Great review, subscribed
●great review....keep up the good work..i just purchased this Sony HX800 55-inch 3D LED television at Boscov's in Harrisburg PA for 1,699.00..on sale....along with he Sony BDP-S580 Blu-ray player, which has built-in Wi-Fi and streaming services built in. i plan to buy a 3d combo pack even though i think the cost of 3d for a family can be come quite costly
●What did you really think about the input lag in game mode over the auto mode? How much input lag?
●Can you tell something about the 3D?
●input lag!!! oh dear..
●Greaf review very imgormative thanks
●good review,i had the toshiba 55wx800u and it is horrible,there was "clouding",i tried the loosening screws on the back panel trick,adjusting light sensor and etc,also its 240hz sucked and didnt show smooth motion for more than 2 secs,gaming mode sucked too,the kdl55hx800u has local dimming so there shouldnt be any clouding effects ,i had a 120hz sony before my toshiba and i will never buy any other brand except sony
●Sony KDL-40HX800 or Panasonic TX-P42VT20 tell me i can get them for same price but the panasoninc gets 2 glasses with :P and i compared the ex720 with the panasonic but panasonix was better did one of your guys compared it with the hx800 wich is better and why?
●Samsung picture is a little bit better and I own sony!!
●No mention of Sony content. Do they offer any free content???
●@dancodered092294 A 32 inch is fine for a bedroom. The 3D image will be good at that distance.
●Where did you bought that T.V.?
●SONY IS THE BEST
●Hey. I'm just looking through TV deals and I'm a bit undecided what to buy. There are excellent offers for Plasma TV's 50/55 inch. I wanted to buy LED Tv but they are much more expensive. £800 for 46inch LED Tv, and £700 for 52inch Plasma TV. So the difference is quiet big. What would you prefer? Is there any significant difference between Plasma and LED? Is it worth the extra money?
●does the TV have WiFi , or Ethernet , or both? thanks..
●DynamiteJack76 please help I brought this tv and where do we get 3d movies i got some but i want some more
●just take off the smooth setting. Game mode looks like ass.
●What I mean is my Sony hx800 is hooked to my pc via hd cord through my video card. I have pretty good Logitech speakers attached to my pc through a sound card.1080p video is what my video card puts out for most games but only on the T.V itself.No sound is included..not like a hd dvd player or a bluray or ps3 where the sound comes through the hd cord .Even if you had a Alienware laptop? You would still need a external sound system. Its just the way it is.
●@shorbe bro i just got this tv and whenever i play black ops it automaticly goes 3d and when i turn it off in the black ops options its blurry , anyway to solve this? pls help i want to play black ops in a good tv T_T.
●when plug in my laptop with this tv through HDMI i can see the screen on tv bt sound comes from my laptop.. home theater does nt pick sounds.. HELP PLZZZZZ.. thnx
●lol 0:40 they used their xmb for the tv you gotta love sony
●wow!!
●what's the song in your outro? i've heard it in several videos
●The HX is better because it's running a higher end panel, it refreshes faster, the screen is glossy (better color) and the backlight is a dynamic dimming LED opposed to standard LED. Honestly I find the HX909 to be one of the best tvs on the market and usually the price of the 909 (online) is comparable to the HX800 so I'd reccomend the 909 instead. {full array LED.}
●This tv model is great but I wish I should have got the tv model in a 55 instead of the 46...... :( and on the 46" model I did notice that I do get that flashlight affect. But I sit in the middle the entire time so it's no problem to me.... Great video!
●Great review, subscribed
●great review....keep up the good work..i just purchased this Sony HX800 55-inch 3D LED television at Boscov's in Harrisburg PA for 1,699.00..on sale....along with he Sony BDP-S580 Blu-ray player, which has built-in Wi-Fi and streaming services built in. i plan to buy a 3d combo pack even though i think the cost of 3d for a family can be come quite costly
●What did you really think about the input lag in game mode over the auto mode? How much input lag?
●Can you tell something about the 3D?
●input lag!!! oh dear..
●Greaf review very imgormative thanks
●good review,i had the toshiba 55wx800u and it is horrible,there was "clouding",i tried the loosening screws on the back panel trick,adjusting light sensor and etc,also its 240hz sucked and didnt show smooth motion for more than 2 secs,gaming mode sucked too,the kdl55hx800u has local dimming so there shouldnt be any clouding effects ,i had a 120hz sony before my toshiba and i will never buy any other brand except sony
●Sony KDL-40HX800 or Panasonic TX-P42VT20 tell me i can get them for same price but the panasoninc gets 2 glasses with :P and i compared the ex720 with the panasonic but panasonix was better did one of your guys compared it with the hx800 wich is better and why?
再生時間:05分32秒見た人:51,946人
評価:4.4941177
For more, visit www.epicurious.com Around the World in 80 Dishes takes you to Provence, France, with a demonstration of a classic recipe for Ratatouille prepared by a Culinary Institute of America che
●Try watching this with your eyes closed........
●@zapbuddha I actually meant you would never use tomato sauce or balsamic oil or basil or garlic paste in a proper ratatouille. Si tu es francais or you have any idea of what a ratatouille is, tu le sais.
●This does not even look like ratatouille...
●dislike... the secret of aubergine... ask any expert you want... is to cook the vegetables separately with olive oil and then mix them together afterwards. Plus the ring while cooking is ... just disgusting to be honest.
●this bites! where is the fancy presentation like in the movie? this looks like highschool food lol
●ah, that is not french ratatouille
●This is french Ratatouille? It looks lyke merde!!
●I have done this recipe twice...it is fantastics. I was tired of making vegetabke stew. I can feel the flavors of the crunchy eggplants and the other vegetables. Balsamic vinegar tip worked perfectly. Love the marinara sauce with white wine and the sweetness of red bell peppers. It really worth the time. I did not have fennel , I used a diced portabella mushr...fantastic! Thanks a lot !
●Ingredients for Ratatouille are tomatoes, red and green bell peppers, eggplants, zucchini, onions, garlic, provincial herbs, olive oil and chicken broth.
●the woman talks like she isn't alive . She has a boring voice
●dude french dishes usually look like shit if you were there the smell would grasp you trust me make it for yourself it's fantastic
●Well it's my opinion anyway (especially after watching the movie Ratatouille) It may be appealing to you but not to me =.= Sorry but that can't be changed now :P
●Where r u hiding the mouse?
●Your loss, it's delicious home cooking.
●is it me or the dish really doesn't look even a bit tempting and touch your appetite?? I mean it looks kinda yucky to me and I wouldn't eat it if my life depends on it whatsoever :P
●There is nothing wrong with a ring on! Just be sure to wash your hands.
●The woman sounds too bored. You can't get people interested if you don't even sound too thrilled.
●....that is M.T.F...comercial...
●Put some Kentucky Fried Chicken and rice yamm you have dinner.
●the cartoon way of prep and proper knife cuts an saucing followed by a great presentation is much more desirable
●Linguini*
●she touches tooo much the food.There is a spoon which can she use Goshhhh
●it's so similar to italian Caponata. Serve this with a salmon topped with a basil pesto and it's amazing
●put out the big bowl... "oh am i suppost to put it in that?" Chef:"uhhhhh YEAHHH?"
●MMM, pinakbet is goood :)
●Try watching this with your eyes closed........
●@zapbuddha I actually meant you would never use tomato sauce or balsamic oil or basil or garlic paste in a proper ratatouille. Si tu es francais or you have any idea of what a ratatouille is, tu le sais.
●This does not even look like ratatouille...
●dislike... the secret of aubergine... ask any expert you want... is to cook the vegetables separately with olive oil and then mix them together afterwards. Plus the ring while cooking is ... just disgusting to be honest.
●this bites! where is the fancy presentation like in the movie? this looks like highschool food lol
●ah, that is not french ratatouille
●This is french Ratatouille? It looks lyke merde!!
●I have done this recipe twice...it is fantastics. I was tired of making vegetabke stew. I can feel the flavors of the crunchy eggplants and the other vegetables. Balsamic vinegar tip worked perfectly. Love the marinara sauce with white wine and the sweetness of red bell peppers. It really worth the time. I did not have fennel , I used a diced portabella mushr...fantastic! Thanks a lot !
●Ingredients for Ratatouille are tomatoes, red and green bell peppers, eggplants, zucchini, onions, garlic, provincial herbs, olive oil and chicken broth.
●the woman talks like she isn't alive . She has a boring voice
●dude french dishes usually look like shit if you were there the smell would grasp you trust me make it for yourself it's fantastic
●Well it's my opinion anyway (especially after watching the movie Ratatouille) It may be appealing to you but not to me =.= Sorry but that can't be changed now :P
●Where r u hiding the mouse?
●Your loss, it's delicious home cooking.
●is it me or the dish really doesn't look even a bit tempting and touch your appetite?? I mean it looks kinda yucky to me and I wouldn't eat it if my life depends on it whatsoever :P
●There is nothing wrong with a ring on! Just be sure to wash your hands.
●The woman sounds too bored. You can't get people interested if you don't even sound too thrilled.
●....that is M.T.F...comercial...
●Put some Kentucky Fried Chicken and rice yamm you have dinner.
●the cartoon way of prep and proper knife cuts an saucing followed by a great presentation is much more desirable
●Linguini*
●she touches tooo much the food.There is a spoon which can she use Goshhhh
●it's so similar to italian Caponata. Serve this with a salmon topped with a basil pesto and it's amazing
●put out the big bowl... "oh am i suppost to put it in that?" Chef:"uhhhhh YEAHHH?"
●MMM, pinakbet is goood :)
再生時間:01分59秒見た人:44,352人
評価:4.84
SORRY for the shaky camera! I was filming and making it at the same time! I used Thomas Keller's recipe here: www.epicurious.com I made some adjustments and used milk chocolate chips because I didn't
●this women is the stupidest person I've ever seen, she didn't even cook the eggs. she can actually have a bad tummy ache for not cooking those. she should at least put it back over the double boiler or she could've tempered the eggs.
●@The22on the eggs are reqlly being cooked because of the warm chocolate and if its not being cooked its the chefs fult if not made correctly
●Who actually make cake with coiked eggs The22on
●Yep - nothing like eating raw uncooked eggs. I hope you enjoy your Emergency Room visit. SALMONELLA, This 'recipe' is DANGEROUS. Millions of hospitalizations for this kind of crap each year and you post this!
●Will I manage whipping the eggs and cream using a hand whisk?
●i am gonna try this today cant wait to eat
●hey while i was doing it i dicovered how to make ice cream just take out all the parts exept the melted chocolate and the yolks then put it in the frig and it should be ice cream
●buy it instead of making it it is quicker
●BTW, if I leave the chocolate until it gets colder than rom temperature, can I heat it up in the microwave again?
●Thanks very much. The pudding made my day! Great work! ^-^
●the coffee/espresso makes the mousse taste richer but it can be omitted.
●do u have to add water or espresso?
●I use iMovie to edit the videos
●One question .. you know the subtitles for the video eg. the steps to the recipe .. howd you do that? ive been trying to figure it out for so long now .. thanks i advance.
●Mmmmmm pudding!
●Looks delicious!
●this women is the stupidest person I've ever seen, she didn't even cook the eggs. she can actually have a bad tummy ache for not cooking those. she should at least put it back over the double boiler or she could've tempered the eggs.
●@The22on the eggs are reqlly being cooked because of the warm chocolate and if its not being cooked its the chefs fult if not made correctly
●Who actually make cake with coiked eggs The22on
●Yep - nothing like eating raw uncooked eggs. I hope you enjoy your Emergency Room visit. SALMONELLA, This 'recipe' is DANGEROUS. Millions of hospitalizations for this kind of crap each year and you post this!
●Will I manage whipping the eggs and cream using a hand whisk?
●i am gonna try this today cant wait to eat
●hey while i was doing it i dicovered how to make ice cream just take out all the parts exept the melted chocolate and the yolks then put it in the frig and it should be ice cream
●buy it instead of making it it is quicker
●BTW, if I leave the chocolate until it gets colder than rom temperature, can I heat it up in the microwave again?
●Thanks very much. The pudding made my day! Great work! ^-^
●the coffee/espresso makes the mousse taste richer but it can be omitted.
●do u have to add water or espresso?
●I use iMovie to edit the videos
●One question .. you know the subtitles for the video eg. the steps to the recipe .. howd you do that? ive been trying to figure it out for so long now .. thanks i advance.
●Mmmmmm pudding!
●Looks delicious!
再生時間:03分35秒見た人:43,607人
評価:4.7391305
For more, visit www.epicurious.com Mixologist Eben Freeman, of Tailor restaurant in New York City, demonstrates how to make a frothy Pisco Sour cocktail.
●yay for salmonella
●Man I do not want an egg white in my drink.
●i like to pull the spring from a hawthorn (or hawthorne, if you like) strainer into the shaker. does a great job as a whisk during the shaking. frothiest of frothy.
●Pisco is Peruvian, has no comparison with the chilean pisco. When you get to Lima, ask for a "Pisco Sour" or a "Chilcano de Pisco" is an excellent appetizer before a good dinner. Welcome to Lima - Peru and celebrate with the true Peruvian Pisco...!!!
●a country. troll.
●Smh at you, honey.
●What's Peru????
●compadrito, si me dices que el pisco de Peru y chile tienen el mismo sabor... entonces solo te puedo recomendar que te vayas a revisar el paladar... pero lo que me da curiosidad es la historia que te deben haber contado en tu pais sobre el "origen del pisco en chile"... te pediria que la compartas con el resto, saludos!
●fuck you chile! Pisco is from peru! saying pisco comes from chile is like saying champagne comes from spain you little bitches
●my mom makes this for me haha
●te repito weon tonto que el pisco en chile tiene otra historia de origen q en perrú, ademas el pisco chileno y el peruano tienen hasta el sabor iwal porque yo vivo en alemania y tomo de los 2 y ninguno de mis amigos peruanos me anda diciendo q el pisco es solo de perú porq eso es una falta de respeto hacia mi pais que produce pisco desde hace mas de 200 años!
●Pisco = Peru , pero ese man tiene varios errores preparandolo ...
●Basta gente ,soy peruano, y la verdad es que el pisco es peruano y chileno punto es originario de ambos países puede que uno sea mejor que otro, no lo se no soy enólogo pero si se que es una bebida extremadamente deliciosa que siempre disfrutare no importa de donde sea.
●si es para hacer pisco sour, está muy bien... dale nomás maestro...
●Qué me puedes decir del Pisco Vargas? Soy el único poseedor de esa botella en mi ciudad, quisiera saber qué tal es en cuanto a calidad, amigo peruano.
●tienes toda la razon no hayq pelear, pero por otro lado tambien del cesar lo q es del cesar..... la historia da la razon al PERU..... pero si me revienta ami tamboen estas broncas pero en fin PEACE a porcierto CHILE hace muy buenos VINOS
●tienes toda la razon no hayq pelear, pero por otro lado tambien del cesar lo q es del cesar..... la historia da la razon al PERU..... pero si me revienta ami tamboen estas broncas pero en fin PEACE
●now thats how you shake a cocktail o.o
●Hola, en realidad, cualquier pisco quebranta es bueno para preparar el pisco sour. Cuando se trata de degustarlo puro, el Queirolo está buenísimo, la variedad que más me gusta es el acholado pues es mucho más aromárica; también te recomiendo el Biondi y el Tacama Demonio de Los Andes. Cuando vengas a Perú no dejes de llevarte una buena provisión de esta maravillosa bebida.
●and WTF do we care if it is from Chile or Peru, it tastes awesome anyway...
●qué pelea mas basica y burda, qué importa si el pisco es peruano o chileno? la cosa es disfrutarlo no mas, o acaso no han visto como los polacos disfrutan del vodka polaco, y nunca han peleado por saber si es polaco o ruso?...da lo mismo de donde es, es parte tanto de la cultura chilena como peruana, y nada mas
●que poco sabes de tu pais... ese pueblo del que hablas se llama Pisco Elqui desde 1936 y creo que por esa epoca ya no habian espanholes... la ciudad de PISCO de Peru se llama asi desde 1600 y de ahi sale el nombre de la bebida porque ahi la crearon... y si crearon alguna bebida en pisco elqui deberian ponerle otro nombre por que es difernete al pisco original que es peruano... es como que manana se me ocurre hacer un aguardiente marron y quiero nombrarla whisky... no pues, asi no es!
●LOL my last name is " Pisco "
●what..................????????
●Pueblo Elqui - Chile, RE-BAUTIZADO 1936 como "pisco elqui - 1000 habitantes". CIUDAD DE PISCO - PERÚ, FUNDACIÓN "1640" 116 865 Habitantes. El cambio de nombre al pueblo de "Elqui", sólo se hizo con la animosidad de "JUSTIFICAR" en nombre de aquel producto. Pero en el Perú se debe al quechua "pisqu" que significa "pájaro", pero el nombre se da por que en la ciudad de PISCO se encuentra la mejor siembra y cosecha de uva en todo el globo terráqueo. Deje de ser ILUSO!
●yay for salmonella
●Man I do not want an egg white in my drink.
●i like to pull the spring from a hawthorn (or hawthorne, if you like) strainer into the shaker. does a great job as a whisk during the shaking. frothiest of frothy.
●Pisco is Peruvian, has no comparison with the chilean pisco. When you get to Lima, ask for a "Pisco Sour" or a "Chilcano de Pisco" is an excellent appetizer before a good dinner. Welcome to Lima - Peru and celebrate with the true Peruvian Pisco...!!!
●a country. troll.
●Smh at you, honey.
●What's Peru????
●compadrito, si me dices que el pisco de Peru y chile tienen el mismo sabor... entonces solo te puedo recomendar que te vayas a revisar el paladar... pero lo que me da curiosidad es la historia que te deben haber contado en tu pais sobre el "origen del pisco en chile"... te pediria que la compartas con el resto, saludos!
●fuck you chile! Pisco is from peru! saying pisco comes from chile is like saying champagne comes from spain you little bitches
●my mom makes this for me haha
●te repito weon tonto que el pisco en chile tiene otra historia de origen q en perrú, ademas el pisco chileno y el peruano tienen hasta el sabor iwal porque yo vivo en alemania y tomo de los 2 y ninguno de mis amigos peruanos me anda diciendo q el pisco es solo de perú porq eso es una falta de respeto hacia mi pais que produce pisco desde hace mas de 200 años!
●Pisco = Peru , pero ese man tiene varios errores preparandolo ...
●Basta gente ,soy peruano, y la verdad es que el pisco es peruano y chileno punto es originario de ambos países puede que uno sea mejor que otro, no lo se no soy enólogo pero si se que es una bebida extremadamente deliciosa que siempre disfrutare no importa de donde sea.
●si es para hacer pisco sour, está muy bien... dale nomás maestro...
●Qué me puedes decir del Pisco Vargas? Soy el único poseedor de esa botella en mi ciudad, quisiera saber qué tal es en cuanto a calidad, amigo peruano.
●tienes toda la razon no hayq pelear, pero por otro lado tambien del cesar lo q es del cesar..... la historia da la razon al PERU..... pero si me revienta ami tamboen estas broncas pero en fin PEACE a porcierto CHILE hace muy buenos VINOS
●tienes toda la razon no hayq pelear, pero por otro lado tambien del cesar lo q es del cesar..... la historia da la razon al PERU..... pero si me revienta ami tamboen estas broncas pero en fin PEACE
●now thats how you shake a cocktail o.o
●Hola, en realidad, cualquier pisco quebranta es bueno para preparar el pisco sour. Cuando se trata de degustarlo puro, el Queirolo está buenísimo, la variedad que más me gusta es el acholado pues es mucho más aromárica; también te recomiendo el Biondi y el Tacama Demonio de Los Andes. Cuando vengas a Perú no dejes de llevarte una buena provisión de esta maravillosa bebida.
●and WTF do we care if it is from Chile or Peru, it tastes awesome anyway...
●qué pelea mas basica y burda, qué importa si el pisco es peruano o chileno? la cosa es disfrutarlo no mas, o acaso no han visto como los polacos disfrutan del vodka polaco, y nunca han peleado por saber si es polaco o ruso?...da lo mismo de donde es, es parte tanto de la cultura chilena como peruana, y nada mas
●que poco sabes de tu pais... ese pueblo del que hablas se llama Pisco Elqui desde 1936 y creo que por esa epoca ya no habian espanholes... la ciudad de PISCO de Peru se llama asi desde 1600 y de ahi sale el nombre de la bebida porque ahi la crearon... y si crearon alguna bebida en pisco elqui deberian ponerle otro nombre por que es difernete al pisco original que es peruano... es como que manana se me ocurre hacer un aguardiente marron y quiero nombrarla whisky... no pues, asi no es!
●LOL my last name is " Pisco "
●what..................????????
●Pueblo Elqui - Chile, RE-BAUTIZADO 1936 como "pisco elqui - 1000 habitantes". CIUDAD DE PISCO - PERÚ, FUNDACIÓN "1640" 116 865 Habitantes. El cambio de nombre al pueblo de "Elqui", sólo se hizo con la animosidad de "JUSTIFICAR" en nombre de aquel producto. Pero en el Perú se debe al quechua "pisqu" que significa "pájaro", pero el nombre se da por que en la ciudad de PISCO se encuentra la mejor siembra y cosecha de uva en todo el globo terráqueo. Deje de ser ILUSO!