This is the first time I've ever done what I think is called an "integration", but it's not exactly a challenge to think of ways to use soy sauce. Plus the brand was super flexible— I was allowed to say anything (and as little) as I wanted.
I plan on reheating my leftover salmon this way every time now. I love those dark crusty sides.
This method of pasteurizing an egg at home is also helpful if you want to make something like mayonnaise or caesar salad dressing.
I have yet to see an inappropriate use of chili crisp or chili oil of any brand
I'd be willing to bet that this is the widest shot ever captured in the new kitchen, which unfortunately reveals the fact that I only painted the upper cabinets, got lazy, and said "this is good enough for YouTube"
This probably won't ever be its own series, because it takes so many reference videos to make one "cumulative exam"
I still do not own a rice cooker and I'm just fine keeping it that way.
Comments
yes but also include the light beer
2021-06-05 15:34:05 +0000 UTC
i'm gonna try it today!!!!
2021-06-05 15:33:26 +0000 UTC
Damn I used the ingredients from your other videos. Sewer Trash Cocktail makes for a bad shrimp stock. Can I sub the UV Grape for a different vodka?
2021-05-31 14:08:14 +0000 UTC
Ever try chili crisp on ice cream? I’m a huge consumer of lao gan ma, but I’ve never bit the bullet and sodium’ed up a pint of b+j. I hear it’s great though.
Christopher Macioci
2021-05-31 13:54:33 +0000 UTC
That's an awesome looking breakfast. Excellent tip about the egg pasteurization for mayo. Also might be a good idea if you need to reassure a guest that a cocktail containing an egg white is okay to drink.
Also incidentally, an Instant Pot is the best rice cooker I've owned.
Charlie
2021-05-31 05:42:51 +0000 UTC
I passed!
2021-05-30 22:53:19 +0000 UTC
LKK is where it's at, my wife and I started using their chiu chow chili oil and have been putting it on probably more things than we should. Great vid, will go back to studying now :)