再生時間:06分04秒見た人:895,263人
評価:4.9305973
Ingredients for Temaki Sushi (serves 3) 300ml Rice (10 1/2 oz) 300ml Water (10 1/2 oz) 1 tbsp Sake 5x5cm Kombu Kelp (2x2 inches) 2 tbsp Roasted White Sesame Seeds A Little Ginger 40ml Rice Vinegar (2
●Pool doggy
●omg that sakura chopstick rest is so cute! iwant one xD btw francis' hair is awesome haha
●I am the host cooking with the dog LOL
●My friend sent me these videos for lols, because of the dog...but now I actually watch them to help me make japanese food.
●Glackk in da kitchen. He.he.he.
●Feed the dog >_>
●Yum!!!! I'm hungry now.
●Slurp
●did anyone else think she was going to eat the dog? D:
●wasabii ummm i think it's so spicy
●lol Fransis soooooo wanted a bite!
●3:02 random picture
●this video is so COOL haha XD I loved everything about it. Theres the cute well behaved dog, the cooking mama intro sounds, the guys japanese accent, the way she chopped everything with such ease, the frying WITH CHOPSTICKS! (major amazing), the perfect chopin as the background music and expecially the way I think that everything looks easy but when I do try this it wont really go to plan ;)
●It looks cute, but I would never eat raw fish.
●am starving and watching your videos >>not too smart
●This is the best thing ever.
●That lady is the most amazing chef I've seen in a long time! I would love to try one of her meals at least once!
●Let's just hope that they'll remaster it.
●poor dog
●That's one of my 6 year old daughter's favorite games =)
●That dog is so disciplined, how do you do it? This is awesome, maybe I should bring it in for my friends birthday party, or just for my special day.
●Let us prepare for boil the shrimps!
●She's cute even talking with her mouth full! :3
●Newly harvested onion....ha, I wish I had that!
●ahaha francis whimpers when she eats the sushi! so cuuute~
●Pool doggy
●omg that sakura chopstick rest is so cute! iwant one xD btw francis' hair is awesome haha
●I am the host cooking with the dog LOL
●My friend sent me these videos for lols, because of the dog...but now I actually watch them to help me make japanese food.
●Glackk in da kitchen. He.he.he.
●Feed the dog >_>
●Yum!!!! I'm hungry now.
●Slurp
●did anyone else think she was going to eat the dog? D:
●wasabii ummm i think it's so spicy
●lol Fransis soooooo wanted a bite!
●3:02 random picture
●this video is so COOL haha XD I loved everything about it. Theres the cute well behaved dog, the cooking mama intro sounds, the guys japanese accent, the way she chopped everything with such ease, the frying WITH CHOPSTICKS! (major amazing), the perfect chopin as the background music and expecially the way I think that everything looks easy but when I do try this it wont really go to plan ;)
●It looks cute, but I would never eat raw fish.
●am starving and watching your videos >>not too smart
●This is the best thing ever.
●That lady is the most amazing chef I've seen in a long time! I would love to try one of her meals at least once!
●Let's just hope that they'll remaster it.
●poor dog
●That's one of my 6 year old daughter's favorite games =)
●That dog is so disciplined, how do you do it? This is awesome, maybe I should bring it in for my friends birthday party, or just for my special day.
●Let us prepare for boil the shrimps!
●She's cute even talking with her mouth full! :3
●Newly harvested onion....ha, I wish I had that!
●ahaha francis whimpers when she eats the sushi! so cuuute~
再生時間:04分18秒見た人:559,318人
評価:4.421182
Learn how to cook sea scallops Perfectly! Scallops are so delicious they don't need much to make them great. Many more recipes and techniques on video at www.Cookin101.com.
●Great Video! Please check out my videos when you get a chance. I would really appreciate it! I also subscribed!! :)
●wow those scallops are HUGE! the ones we get here are tiny compared to those
●I wish I wasn't allegic to scallops. I loved them the first time I ate them....and then promptly threw up afterwards. :(
●MY GOD you've got some bigs ones... the scollops aren't too bad either ;-) xxx Great recipe... THANKS!
●looks good. i made this recipe today, turned out great.
●Start on high and turn it down to medium high. All stoves are different....
●Clean the pan after each batch because it will have the browned butter and caramelized sugars from the scallops that will burn if you leave them in there.
●The orange part is the roe, or eggs and yes you can eat it. Most often scallops come without the roe but you can find it from time to time when the scallops are still in the shell. Thanks for watching!
●Yes, you can use the tough tendons and scraps to make a nice scallop jus. They have good flavor. Sweat shallots in butter with the scraps, add some white wine, water and a bay leaf. Cook for about 30 minutes. Strain it and reduce it down until you have the flavor you want.
●The amount isn't important. You need enough to be able to baste the scallops. About 2-3 tablespoons should be enough.
●Yes, you can omit the butter if you want. You may think by adding butter to the scallops it will add a lot of fat but most of it stays in the pan and only the browned milk solids stick to the scallop giving it a nutty flavor and the flavor of the herbs you use. Enjoy!!
●Thanks for your comment, as an experienced fish cook I never use tongs, they can tear the delicate flesh of the fish and cause disaster. I have three different spatulas that I use and several spoons. By using a spoon to flip the scallops I know there is no chance that I am going to damage them, also I use the same spoon to baste the scallops with the brown butter and herbs...it's all about speed in the kitchen :-) Hope you keep watching!
●nice video, very informative... great work man! :)
●WOW...should not have looked this up so late...it is 4am,and I want scallops! Just gonna have to wait until tomorrow when I fix them for dinner...thanks for the video!
●wheres the orange bit? and what the hell is that bit and should i eat it? thanks man great vid!
●Medium heat. High? Med-high?
●So hungry now. Thanks for the video!
●Laser stove
●This looks really good.
●Scallops are so good. I love to cook them myself. These make me hungry all over again.
●Hey, i've always had a problem of knowing whether or not to clean the pan before cooking the next batch? Or should I just plonk them in right after?
●Please watch my "how to" on a easy 10 minute white wine cream sauce recipe for seafood and even chicken!
●salt 'em like a snow shower! HAR!
●i just cooked scallops for the first time followed your recipe and they came out perfect thank you so much for the video felt like my scallops was restaurant quality :)
●i cooked this tonight it was awesome !!
●Great Video! Please check out my videos when you get a chance. I would really appreciate it! I also subscribed!! :)
●wow those scallops are HUGE! the ones we get here are tiny compared to those
●I wish I wasn't allegic to scallops. I loved them the first time I ate them....and then promptly threw up afterwards. :(
●MY GOD you've got some bigs ones... the scollops aren't too bad either ;-) xxx Great recipe... THANKS!
●looks good. i made this recipe today, turned out great.
●Start on high and turn it down to medium high. All stoves are different....
●Clean the pan after each batch because it will have the browned butter and caramelized sugars from the scallops that will burn if you leave them in there.
●The orange part is the roe, or eggs and yes you can eat it. Most often scallops come without the roe but you can find it from time to time when the scallops are still in the shell. Thanks for watching!
●Yes, you can use the tough tendons and scraps to make a nice scallop jus. They have good flavor. Sweat shallots in butter with the scraps, add some white wine, water and a bay leaf. Cook for about 30 minutes. Strain it and reduce it down until you have the flavor you want.
●The amount isn't important. You need enough to be able to baste the scallops. About 2-3 tablespoons should be enough.
●Yes, you can omit the butter if you want. You may think by adding butter to the scallops it will add a lot of fat but most of it stays in the pan and only the browned milk solids stick to the scallop giving it a nutty flavor and the flavor of the herbs you use. Enjoy!!
●Thanks for your comment, as an experienced fish cook I never use tongs, they can tear the delicate flesh of the fish and cause disaster. I have three different spatulas that I use and several spoons. By using a spoon to flip the scallops I know there is no chance that I am going to damage them, also I use the same spoon to baste the scallops with the brown butter and herbs...it's all about speed in the kitchen :-) Hope you keep watching!
●nice video, very informative... great work man! :)
●WOW...should not have looked this up so late...it is 4am,and I want scallops! Just gonna have to wait until tomorrow when I fix them for dinner...thanks for the video!
●wheres the orange bit? and what the hell is that bit and should i eat it? thanks man great vid!
●Medium heat. High? Med-high?
●So hungry now. Thanks for the video!
●Laser stove
●This looks really good.
●Scallops are so good. I love to cook them myself. These make me hungry all over again.
●Hey, i've always had a problem of knowing whether or not to clean the pan before cooking the next batch? Or should I just plonk them in right after?
●Please watch my "how to" on a easy 10 minute white wine cream sauce recipe for seafood and even chicken!
●salt 'em like a snow shower! HAR!
●i just cooked scallops for the first time followed your recipe and they came out perfect thank you so much for the video felt like my scallops was restaurant quality :)
●i cooked this tonight it was awesome !!
再生時間:03分54秒見た人:379,151人
評価:4.646539
Learn how to crochet a lacy trim of double scallops, with my own version of Irish lace crochet. Unlike many crochet trims, this one you work the short way, making one scallop at a time. Using Doceri s
●rather you showed how to do it instead of a diagram don't understand it sorry
●Laceweight. I used DMC Cotton Perle with the smallest hook size that worked for my thread so that I could get really tight stitches. It was either a size 9 or 10 hook.
●I did all of the sc, hdc, 7dc, hdc, sc OVER the chain, not into each individual stitch. That way, you can fit all 11 stitches into the large loop made by the chain. I chose this method because it's much easier to stitch over the chain than through the stitches directly. Plus, you can fit in more stitches this way, which fills in the scallop and gives it a cleaner look, in my opinion.
●i dont understand the diagram symbols doesnt match the writen part. is it sc,dc, 7dc in each stitch or is the sc and dc in one stitch and then 7dc in one stitch? it would be easier if you showed it.
●Absolutely wonderful tutorial - thank you for taking the time to do this. So appreciate the thought and time you put into this.
●Love this tutorial!!!! Thank you!!
●What size needle and weight yarn do u use for this??
●i would have loved to see how you make it it makes it easier (personally)
●Absolutely LOVE the video program you are using to show this piece! You make it easy to follow & the detail is phenomenal!! Thanks so much! Will be watching for more of your work. : )
●Can you show this with you actually doing the duchess slowly for those of us who are not yet pro enough to understand! Lol, I feel like I'm listening to a Spanish class &I have actually crocheted a few scarfs &a blanket but very basic! If you have time I would LOVE that & subscribe BC you obviously have a lot you could teach me& many others I'm sure. :)
●crochet the 9 stitches within the circle made by the previous stitches :)
●I thought I was going to hate that method of teaching but actually you made it really easy to understand by using the symbols and having the instructions written down. Thanks so much ,I will definitely use this on a project soon.
●You're crocheting into the loop made by the stiches, not the actual stiches themselves.
●It can fit you just have to move the previous stitches over a bit, It may be a bit tight but that's kind of what makes the scallops curve
●I don't get how 9 stitches can fit into only 7 on the second row. Help?
●No no no make a video pleas
●I love how you visualised this tut, this is perfect for me, thank a bunch, i subbed right away!
●#werdd
●I rather see a video!
●biutiful... lovely!!!
●This was so easy to follow and I was intimidated at first! Ty!
●great
●Great tutorial. I was glad I read the comment and found out you were crocheting around the middle loop, until that point I was going crazy trying to get tiny stitches into the loops. I would love to see more tutorials just like this, I am with the others, slow motion hand videos are for someone else! Thanks again.
●Very nice,thanks¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡
●it amazing and cool how you presented it.. its new and amazingly i can understand it..!! thank you :D
●rather you showed how to do it instead of a diagram don't understand it sorry
●Laceweight. I used DMC Cotton Perle with the smallest hook size that worked for my thread so that I could get really tight stitches. It was either a size 9 or 10 hook.
●I did all of the sc, hdc, 7dc, hdc, sc OVER the chain, not into each individual stitch. That way, you can fit all 11 stitches into the large loop made by the chain. I chose this method because it's much easier to stitch over the chain than through the stitches directly. Plus, you can fit in more stitches this way, which fills in the scallop and gives it a cleaner look, in my opinion.
●i dont understand the diagram symbols doesnt match the writen part. is it sc,dc, 7dc in each stitch or is the sc and dc in one stitch and then 7dc in one stitch? it would be easier if you showed it.
●Absolutely wonderful tutorial - thank you for taking the time to do this. So appreciate the thought and time you put into this.
●Love this tutorial!!!! Thank you!!
●What size needle and weight yarn do u use for this??
●i would have loved to see how you make it it makes it easier (personally)
●Absolutely LOVE the video program you are using to show this piece! You make it easy to follow & the detail is phenomenal!! Thanks so much! Will be watching for more of your work. : )
●Can you show this with you actually doing the duchess slowly for those of us who are not yet pro enough to understand! Lol, I feel like I'm listening to a Spanish class &I have actually crocheted a few scarfs &a blanket but very basic! If you have time I would LOVE that & subscribe BC you obviously have a lot you could teach me& many others I'm sure. :)
●crochet the 9 stitches within the circle made by the previous stitches :)
●I thought I was going to hate that method of teaching but actually you made it really easy to understand by using the symbols and having the instructions written down. Thanks so much ,I will definitely use this on a project soon.
●You're crocheting into the loop made by the stiches, not the actual stiches themselves.
●It can fit you just have to move the previous stitches over a bit, It may be a bit tight but that's kind of what makes the scallops curve
●I don't get how 9 stitches can fit into only 7 on the second row. Help?
●No no no make a video pleas
●I love how you visualised this tut, this is perfect for me, thank a bunch, i subbed right away!
●#werdd
●I rather see a video!
●biutiful... lovely!!!
●This was so easy to follow and I was intimidated at first! Ty!
●great
●Great tutorial. I was glad I read the comment and found out you were crocheting around the middle loop, until that point I was going crazy trying to get tiny stitches into the loops. I would love to see more tutorials just like this, I am with the others, slow motion hand videos are for someone else! Thanks again.
●Very nice,thanks¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡¡
●it amazing and cool how you presented it.. its new and amazingly i can understand it..!! thank you :D
再生時間:03分30秒見た人:368,058人
評価:4.3707485
www.howdini.com Does anything smell better than an apple pie baking in the oven? Lauren Chattman from Pillsbury shows how to make the perfect apple pie. It's so good you don't even need the ice cream
●How to make an apple cake: Buy the cake mixture and put it on a plate. Put some apples over it and some spices. AND THAT WAS IT *stupid smily* wtf?
●2 hours of sitting??!
●3 quarters of a cut is 1.8 DL. Hope that helps.
●Wait, you forgot to invent the universe first! D:
●@EchoXSHIFTEY. Yes it is, Pie comes from the word "Pi"; Pi=3.14... ect
●LOL Tree Trunks
●Any change would affect the result...not always negatively...So if you try this and alter it...please let us know what you did and how it turned out. Thanks for watching. :)
●Thanks for making my day! :) Thanks for the comment.
●Thanks for watching and commenting. I hope you give it a whirl. If you do let us know how it turned out. :)
●And how much is 3 quarters of a cup of sugar in DECILITER??
●hehe.... pie is a funny word.....
●LAME VIDEO T.T
●I love how this link ends with PiE
●Too much sugar and is it possible to not add sugar at all??
●i randomly typed in apple pie ....
●american. loo lazy too make pie dough -,-"
●The gods of pie simile upon you.
●Great Recipe, super easy, super tasty!!
●those are some messy slits :P
●wow, i didn't know the inner ingredients were that simple. As tasty as it is (and i LOVE apple pie) i always thought that the inside was a complicated mix of ingredients and then i watch this recipe here and i'm like "what!" That's all that's in there! Well, that is some mmmm mmmm goodness! Wow, what a simple recipe here. I like this. Now i need to check the homemade version and see how that's made. But this is good. Nice and simple. And i definitely would love to try this one. :)
●lazy Americans... MAKE YOUR OWN PASTRY!
●If you wish to make an apple pie from scratch,you must first invent the Universe
●WHITEBOY7THST
●nice and simple...
●OMG she totally does! Thats so funny! :D
●How to make an apple cake: Buy the cake mixture and put it on a plate. Put some apples over it and some spices. AND THAT WAS IT *stupid smily* wtf?
●2 hours of sitting??!
●3 quarters of a cut is 1.8 DL. Hope that helps.
●Wait, you forgot to invent the universe first! D:
●@EchoXSHIFTEY. Yes it is, Pie comes from the word "Pi"; Pi=3.14... ect
●LOL Tree Trunks
●Any change would affect the result...not always negatively...So if you try this and alter it...please let us know what you did and how it turned out. Thanks for watching. :)
●Thanks for making my day! :) Thanks for the comment.
●Thanks for watching and commenting. I hope you give it a whirl. If you do let us know how it turned out. :)
●And how much is 3 quarters of a cup of sugar in DECILITER??
●hehe.... pie is a funny word.....
●LAME VIDEO T.T
●I love how this link ends with PiE
●Too much sugar and is it possible to not add sugar at all??
●i randomly typed in apple pie ....
●american. loo lazy too make pie dough -,-"
●The gods of pie simile upon you.
●Great Recipe, super easy, super tasty!!
●those are some messy slits :P
●wow, i didn't know the inner ingredients were that simple. As tasty as it is (and i LOVE apple pie) i always thought that the inside was a complicated mix of ingredients and then i watch this recipe here and i'm like "what!" That's all that's in there! Well, that is some mmmm mmmm goodness! Wow, what a simple recipe here. I like this. Now i need to check the homemade version and see how that's made. But this is good. Nice and simple. And i definitely would love to try this one. :)
●lazy Americans... MAKE YOUR OWN PASTRY!
●If you wish to make an apple pie from scratch,you must first invent the Universe
●WHITEBOY7THST
●nice and simple...
●OMG she totally does! Thats so funny! :D
再生時間:01分22秒見た人:317,876人
評価:4.2980394
Gordon Ramsay shows Chris Moyles how to cook the perfect scallops.
●cool thank you -but omg im completly dizzy!-slow down please
●My friend puts them in on lower temp & cooks them no seasoning until there golden all the way through he generally has more oil in the pan though. I guess Gordon would swear at him but they get his wounderful carmal flavour about them that's just out of this world.
●Gordon should be in the military
●YES
●I love his dance at 1:16 :P
●tks for sharing
●Hell's kitchen contestants should watch this before going on the show
●;)
●The chefs in hells kitchen should watch this video before they sign up for the show, maybe it'll teach them a thing or two about cooking.
●people in hells kitchen should watch this video
●moyles its in the vid description :D
●It's Chris Moyles he is a bbc radio1 dj known for being quite controversial.
●who is that cooking with gordan chris who ?
●cool thank you -but omg im completly dizzy!-slow down please
●My friend puts them in on lower temp & cooks them no seasoning until there golden all the way through he generally has more oil in the pan though. I guess Gordon would swear at him but they get his wounderful carmal flavour about them that's just out of this world.
●Gordon should be in the military
●YES
●I love his dance at 1:16 :P
●tks for sharing
●Hell's kitchen contestants should watch this before going on the show
●;)
●The chefs in hells kitchen should watch this video before they sign up for the show, maybe it'll teach them a thing or two about cooking.
●people in hells kitchen should watch this video
●moyles its in the vid description :D
●It's Chris Moyles he is a bbc radio1 dj known for being quite controversial.
●who is that cooking with gordan chris who ?
再生時間:04分34秒見た人:293,715人
評価:4.9361577
Ingredients for Kaisendon (serves 2) 360cc Rice (1 1/2 us cup) 400ml Water (1 2/3 us cup) 1/2 Cucumber 1 Myoga Ginger 6 Shiso Leaves Newly Harvested Ginger White Radish Sprouts 1 Long Green Onion 50g
●posted on my birthday!! haha
●you spelled spelled wrong lol
●I love kaisendon! i always make it with leftover's after making sushi! ^^
●Then it wouldn't be the same dish, anymore. CWD has plenty of dishes featuring cooked foods.
●yum
●I don't know why, but every time she eats an actual mouthful and not a teeny-tiny one like most times, I feel accomplished. xD
●This channel is amazing. I am learning so much. Thank you! ありがとう (I hope that says thank you hahaha)
●I wonder who the voice of the dog is...
●This lady must have never run out of yummy food
●foods in Japan are all so fresh and sanitary. I've eaten raw seafood in my entire life in japan but I've never got food poisoning so far. I actually have been to sushi bars in abroad and tried sushi or sashimi but the taste and the freshness were hardly comparable to the Japanese ones. and also the way the chefs handled raw stuff was not good either. I don't think they know how to keep their kitchens sanitary.
●@Janaye1117 You spelled "you" and "spelled" wrong.
●u spelt Korean wrong... -_- '
●at school, some of my korian friends eat toasted nori
●very healthy and tasty looking... !
●Your dog is sooo cute and you are making me really hungry lol
●It all depends on where you are. Okinawan cooking is a bit different in where things are mixed and cooked and flavors are combined.
●Please... If you're going to ask something or write something at all, learn how to spell before! It's so god damn annoying when bitches like you don't know how to spell!
●how come ppl dnt get food poisonin by eatin raw stuff like evn beef n fish , i mean ive eaten raw stuff b4 too but just wonderin
●That way, you can eat everything in the combination you like! :3
●It's kind of interesting..I've noticed in almost all the Japanese cooking videos that I have watched, each ingredient is often placed in the final dish unmixed with the others. Like the onion is all in one pile, cucumber in a separate pile, etc. I've never seen that before, I wonder if there is a reason why they are not all combined...
●I don't see why not ^.^
●i know tht it could taste good, but it just how im used to eat. hehehehe i no, not a great explanation but still can u?
●why not?
●Can we make this recipe with cooked tuna enstead? I dont eat raw meats 0_0
●posted on my birthday!! haha
●you spelled spelled wrong lol
●I love kaisendon! i always make it with leftover's after making sushi! ^^
●Then it wouldn't be the same dish, anymore. CWD has plenty of dishes featuring cooked foods.
●yum
●I don't know why, but every time she eats an actual mouthful and not a teeny-tiny one like most times, I feel accomplished. xD
●This channel is amazing. I am learning so much. Thank you! ありがとう (I hope that says thank you hahaha)
●I wonder who the voice of the dog is...
●This lady must have never run out of yummy food
●foods in Japan are all so fresh and sanitary. I've eaten raw seafood in my entire life in japan but I've never got food poisoning so far. I actually have been to sushi bars in abroad and tried sushi or sashimi but the taste and the freshness were hardly comparable to the Japanese ones. and also the way the chefs handled raw stuff was not good either. I don't think they know how to keep their kitchens sanitary.
●@Janaye1117 You spelled "you" and "spelled" wrong.
●u spelt Korean wrong... -_- '
●at school, some of my korian friends eat toasted nori
●very healthy and tasty looking... !
●Your dog is sooo cute and you are making me really hungry lol
●It all depends on where you are. Okinawan cooking is a bit different in where things are mixed and cooked and flavors are combined.
●Please... If you're going to ask something or write something at all, learn how to spell before! It's so god damn annoying when bitches like you don't know how to spell!
●how come ppl dnt get food poisonin by eatin raw stuff like evn beef n fish , i mean ive eaten raw stuff b4 too but just wonderin
●That way, you can eat everything in the combination you like! :3
●It's kind of interesting..I've noticed in almost all the Japanese cooking videos that I have watched, each ingredient is often placed in the final dish unmixed with the others. Like the onion is all in one pile, cucumber in a separate pile, etc. I've never seen that before, I wonder if there is a reason why they are not all combined...
●I don't see why not ^.^
●i know tht it could taste good, but it just how im used to eat. hehehehe i no, not a great explanation but still can u?
●why not?
●Can we make this recipe with cooked tuna enstead? I dont eat raw meats 0_0
再生時間:05分32秒見た人:253,275人
評価:4.900862
This is something that you can make quickly with leftover vegetables in your refrigerator. Full recipe: www.maangchi.com Ingredients: 1/2 cup flour, 2/3 cup water, 1 ts salt, 1 egg, some scallop and s
●Thanks!
●i love your recipes
●Bachimgae is so good...
●I love you maangchi! I just made mattang and the spicy pork stir fry (but with chicken) and emergency cabbage kimchi!
●Can you please become my mother?
●soy sauce (2 tbs) and vinegar(1 tbs).
●What was the sauce, soy and what?
●Pan cake is the best food ever. It's good!!!!!!
●seafood is not a vegetable
●Mmmm
●this cant be maangchi! she isnt using sesame seeds! o:
●yummy! Happy cooking!
●i made this today simply delicious ..wowwwwww...
●i'm going to cook this now...i have all the ingredients in my fridge.......
●yes, you can add any type of vegetables you like. Good luck with making delicious yachaejeon!
●Maangchi, do u think it's ok for me to add carrots, bell peppers (yellow, red), or mushrooms? i like vegies but i don't want this dish ruined by adding to must vegies.
●You turned the pancake over like a boss. I can never do that!!
●Thank you very much. Yes, chopped calamari can be used. I have bunch of camera people: my readers, neighbors, family, and sometimes I hire an expert. Thank you for your compliment.
●Maangchi you and your recipes are amazing. I get so hungry watching these videos. I find that your food is quite healthy and nutritious so i tried few recipes with success. DELICIOUS! Pancakes are next for me. One question - is it OK to add calamari? Also, who is your cameraman/woman. Everyone notices you, of course since you are main attraction, but no one ever says what great job the cameraman/woman is doing. Just an observation - thank you for everything. HUGE FAN!
●love the pancake.....i am vegetarian so its not necessary for me to put the seafood in it....
●and why is that so????
●You can do it. easy! Practice with a piece of bread. : )
●that flip. so amazing. I dont think I'll be able to do that lol
●I really shouldn't watch food videos at night...
●Can you show us how to make haemul pajeon?? Please??
●Thanks!
●i love your recipes
●Bachimgae is so good...
●I love you maangchi! I just made mattang and the spicy pork stir fry (but with chicken) and emergency cabbage kimchi!
●Can you please become my mother?
●soy sauce (2 tbs) and vinegar(1 tbs).
●What was the sauce, soy and what?
●Pan cake is the best food ever. It's good!!!!!!
●seafood is not a vegetable
●Mmmm
●this cant be maangchi! she isnt using sesame seeds! o:
●yummy! Happy cooking!
●i made this today simply delicious ..wowwwwww...
●i'm going to cook this now...i have all the ingredients in my fridge.......
●yes, you can add any type of vegetables you like. Good luck with making delicious yachaejeon!
●Maangchi, do u think it's ok for me to add carrots, bell peppers (yellow, red), or mushrooms? i like vegies but i don't want this dish ruined by adding to must vegies.
●You turned the pancake over like a boss. I can never do that!!
●Thank you very much. Yes, chopped calamari can be used. I have bunch of camera people: my readers, neighbors, family, and sometimes I hire an expert. Thank you for your compliment.
●Maangchi you and your recipes are amazing. I get so hungry watching these videos. I find that your food is quite healthy and nutritious so i tried few recipes with success. DELICIOUS! Pancakes are next for me. One question - is it OK to add calamari? Also, who is your cameraman/woman. Everyone notices you, of course since you are main attraction, but no one ever says what great job the cameraman/woman is doing. Just an observation - thank you for everything. HUGE FAN!
●love the pancake.....i am vegetarian so its not necessary for me to put the seafood in it....
●and why is that so????
●You can do it. easy! Practice with a piece of bread. : )
●that flip. so amazing. I dont think I'll be able to do that lol
●I really shouldn't watch food videos at night...
●Can you show us how to make haemul pajeon?? Please??
再生時間:01分46秒見た人:245,903人
評価:4.640625
a starfish eating a piece of scallop.
再生時間:03分31秒見た人:239,523人
評価:4.775862
How to prepare scallops: Gordon's guide | Fridays 9pm, Channel 4 | Watch Gordon Ramsay: Cookalong Live FREE on Catch-Up www.channel4.com Visit the official website at channel4.com www.channel4.com Wat
●Wtf?? Hahahahahah xD
●Good Lord. Get a chain mail glove when you open it.
●the fuck he dancing around like charlie murphy
●It's called Passion.
●Today on Cookalong: How to make crackers & dogshit. First thing you do is make sure the dog shit is nice and warm; to do this pick it up and smear it all over your hands .... oo the dog shit is nice and soft, extrodinary. Slap the dog shit on the cracker and take a bite. Delicious, that is beautiful.
●1:20 is he on crack? why is he moving around like that lol
●RAWWW!!!!!!!!!!!!!!!!!!!!!
●you mean the greatest chef
●hes dancing
●I'm so silly, I always thought the scallops they make on Hell's Kitchen were potatoes!
●It is pulsating because it was probably still alive. Those things aren't exactly dead.
●its crazy how he went from a professional soccer player to one of the worlds greatest chefs
●The way he moves around while holding the scallop in the shell reminds me of a kid doing the pee pee dance.
●fascinating. i want to play with scallops now.
●Wow. Eww.
●fuck that, big pussy lips are disgusting
●12, you moron
●Soommmeeeoneees angry :D Werent you leaving? Cussing, raging etc. hahahahahahahahaha poooor fisherman.
●accually im not mad at all , just intrigued by the amount of your stupidity
●haha why are you so mad? I struck a nerve huh? Im sure you are wealthy tall and handsome you poor fisherman. >D
●i didnt lose anything accually no dick sherlock, but you I would believe lost your marbels, first off you invented this whole convo, so thats your own fuckery secondly i probably have more money on one finger than you do your whole bank account, now like i said piss off
●"you are the poor thing because you lost your argument" Losing a thing implies a competition. You never heard me saying I won because your idiocy is prevalent in your every post did you? No. But if your life is so barren of quality that you need to invent something of that nature. Hey. Go for it! You poor scallop shucker.. poor poor man.
●competition? LMAAO!! what are you talking about, I mentioned something at the beginning and you tried to put me down, I just think you have problems, and I am going to step away from this childish conversation so that people can put real comments .... now piss off ...
●Wtf?? Hahahahahah xD
●Good Lord. Get a chain mail glove when you open it.
●the fuck he dancing around like charlie murphy
●It's called Passion.
●Today on Cookalong: How to make crackers & dogshit. First thing you do is make sure the dog shit is nice and warm; to do this pick it up and smear it all over your hands .... oo the dog shit is nice and soft, extrodinary. Slap the dog shit on the cracker and take a bite. Delicious, that is beautiful.
●1:20 is he on crack? why is he moving around like that lol
●RAWWW!!!!!!!!!!!!!!!!!!!!!
●you mean the greatest chef
●hes dancing
●I'm so silly, I always thought the scallops they make on Hell's Kitchen were potatoes!
●It is pulsating because it was probably still alive. Those things aren't exactly dead.
●its crazy how he went from a professional soccer player to one of the worlds greatest chefs
●The way he moves around while holding the scallop in the shell reminds me of a kid doing the pee pee dance.
●fascinating. i want to play with scallops now.
●Wow. Eww.
●fuck that, big pussy lips are disgusting
●12, you moron
●Soommmeeeoneees angry :D Werent you leaving? Cussing, raging etc. hahahahahahahahaha poooor fisherman.
●accually im not mad at all , just intrigued by the amount of your stupidity
●haha why are you so mad? I struck a nerve huh? Im sure you are wealthy tall and handsome you poor fisherman. >D
●i didnt lose anything accually no dick sherlock, but you I would believe lost your marbels, first off you invented this whole convo, so thats your own fuckery secondly i probably have more money on one finger than you do your whole bank account, now like i said piss off
●"you are the poor thing because you lost your argument" Losing a thing implies a competition. You never heard me saying I won because your idiocy is prevalent in your every post did you? No. But if your life is so barren of quality that you need to invent something of that nature. Hey. Go for it! You poor scallop shucker.. poor poor man.
●competition? LMAAO!! what are you talking about, I mentioned something at the beginning and you tried to put me down, I just think you have problems, and I am going to step away from this childish conversation so that people can put real comments .... now piss off ...
再生時間:04分24秒見た人:224,315人
評価:4.541114
www.howdini.com We thought lattice pie crusts required engineering or geometry skills, but it turns out all you really need is a ruler and nerves of steel 'til you get hang of it. Lauren Chattman from
●This guys like eachother toooooo much =3
●Pie of the century? Only time will tell...
●I made my own crust and it came out looking way better than that one. It was nice and puffy and flacky :D ...I used 1 cup flour, 5½ tbsp butter, 1 tsp baking powder, & aprox ¼ cup of ice water. :D give it a try! Wayyy yummy
●happens to the best of us.
●おいしそー！
●For the best results, make the pastry from scratch, as it tastes better. Also, the weaved one looks better, especially at a gathering, because people can see you made time to weave it carefully, rather than placing them on quickly. For an evenly brown, crispy crust with a slight shine, brush the pastry with egg wash before you bake it.
●No, it only works for the type of pie she used.
●I'm watching it at 3 o'clock in the morning because I can't sleep.
●She is a Pillsbury rep. This works with your own homemade crust, too, though!
●So the amazing trick that cuts down prep time in making a lattice weave... is not weaving... :/
●She lost me at "refrigerated pie crust". Store bought? Really?
●Pie looks like crap. Word of advice to anyone reading, use a damn egg wash. It makes your pie look 10x better.
●I've been really wanting to try this method.
●you already started reading you cant stop. My name is Kana. I have black hair, and green eyes. I am 13. I was abused my whole life. I have no ears or nose, because my parents chopped them of with a rusty fork. I am dead. I will show up in your room in 13 days and kill you by chopping off your body parts with a rusty fork unless you repost this on 5 pages. THIS IS NO JOKE!! If you do, something good will happen to you within 13 days. If you don't believe..
●The best way to weave a pie that I've found is to lay out all the strips going one way, then lift alternating strips back half-way, lay down a cross piece, return the folded strips and lift their neighbors back half-way, and so on. When done with one side, do the same for the other. It's much faster and easier to weave the strips this way than the way shown in this video.
●Give this man a medal!
●i saw a recipe where you just fold them all up its easier.... it looked crap in the end on this video
●Luckily Howdini will overthrow Expert Village fast.
●comments are funny...
●what can't they do <3
●Always remember to roll under the edge.
●I feel like im watching Liv and Laurie from the cake videos, and again, you can tell these 2 people hate eachother, trolol :L
●Intelligence at it's finest.
●Hi, yes you can, dutch apple pie is the best!
●dyke my shit DYKE MY SHIT daft cunts CUNTS dyke my shit DYKE MY SHIT daft cunts CUNTS dyke my shit DYKE MY SHIT daft cunts CUNTS dyke my shit DYKE MY SHIT daft cunts CUNTS dyke my shit DYKE MY SHIT daft cunts CUNTS
●This guys like eachother toooooo much =3
●Pie of the century? Only time will tell...
●I made my own crust and it came out looking way better than that one. It was nice and puffy and flacky :D ...I used 1 cup flour, 5½ tbsp butter, 1 tsp baking powder, & aprox ¼ cup of ice water. :D give it a try! Wayyy yummy
●happens to the best of us.
●おいしそー！
●For the best results, make the pastry from scratch, as it tastes better. Also, the weaved one looks better, especially at a gathering, because people can see you made time to weave it carefully, rather than placing them on quickly. For an evenly brown, crispy crust with a slight shine, brush the pastry with egg wash before you bake it.
●No, it only works for the type of pie she used.
●I'm watching it at 3 o'clock in the morning because I can't sleep.
●She is a Pillsbury rep. This works with your own homemade crust, too, though!
●So the amazing trick that cuts down prep time in making a lattice weave... is not weaving... :/
●She lost me at "refrigerated pie crust". Store bought? Really?
●Pie looks like crap. Word of advice to anyone reading, use a damn egg wash. It makes your pie look 10x better.
●I've been really wanting to try this method.
●you already started reading you cant stop. My name is Kana. I have black hair, and green eyes. I am 13. I was abused my whole life. I have no ears or nose, because my parents chopped them of with a rusty fork. I am dead. I will show up in your room in 13 days and kill you by chopping off your body parts with a rusty fork unless you repost this on 5 pages. THIS IS NO JOKE!! If you do, something good will happen to you within 13 days. If you don't believe..
●The best way to weave a pie that I've found is to lay out all the strips going one way, then lift alternating strips back half-way, lay down a cross piece, return the folded strips and lift their neighbors back half-way, and so on. When done with one side, do the same for the other. It's much faster and easier to weave the strips this way than the way shown in this video.
●Give this man a medal!
●i saw a recipe where you just fold them all up its easier.... it looked crap in the end on this video
●Luckily Howdini will overthrow Expert Village fast.
●comments are funny...
●what can't they do <3
●Always remember to roll under the edge.
●I feel like im watching Liv and Laurie from the cake videos, and again, you can tell these 2 people hate eachother, trolol :L
●Intelligence at it's finest.
●Hi, yes you can, dutch apple pie is the best!
●dyke my shit DYKE MY SHIT daft cunts CUNTS dyke my shit DYKE MY SHIT daft cunts CUNTS dyke my shit DYKE MY SHIT daft cunts CUNTS dyke my shit DYKE MY SHIT daft cunts CUNTS dyke my shit DYKE MY SHIT daft cunts CUNTS