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I replied to the wrong comment lol, but thank you!

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Yeah that's the one. I was thinking Orange the colour, not the fruit 😋 it has an orange colour and a spicy taste.

How that name could escape me, I have no clue. I litterally have a pack of white snuff also called Shiro laying on the table right beside me 😂

Pasta recipe?

INGREDIENTS

• 3 Tbsp unsalted butter
• 2 Tbsp olive oil
• 8 garlic cloves, minced or to taste
• 2 c heavy cream
• 1/4tsp white pepper
• 1/2c fresh shredded parm
• 3/4 c shredded mozzarella
• 1 cup pasta water

DIRECTIONS

• Melt butter & olive oil over med/low heat.
• Add garlic, cream, white pepper, and bring to simmer. Stirring often.
• Add parm cheese and simmer 8-10 mins or until sauce is thickened and smooth.
• Add mozzarella and stir frequently. Do not burn.
• Turn off and take off heat. It will thicken up more as it sits. Taste and add garlic powder/salt if needed.
• Add pasta water as needed.

Shiro is the dish made with chickpea flour but it isn't orange spiced. Maybe you were tasting the ginger?

Do you have a recipe? That looks freaking delicious.

Sourdough crepe is exactly how I describe it to people who haven't had it. It isn't at all bread-like.

I’m the same. When doing fine dining we always try and make it look as sexy as it taste but when it comes to texture it can make or break it! Also every time we cook at home is a wonderful learning experience! I make so many great dishes at home and so many mistakes. But you only know once you know, you know. Lol. Also your veggies look good! I’d have gone w mixing them in w the rice but that’s what a for and knife are for, right!

It's very salty so be just be careful with how much you use.

That's a good little tip! I will take the flavour and texture over aesthetic all day haha. I'm still learning so those tiny little details or things to remember can be a game changer so thank you, always appreciate learning.

Ok thanks for the detailed reply! I will trial and error it to perfection!

I just make sure the pan is super hot, toss the butter in (lot's of it) and put the salmon down and it maybe do 5 a side? maybe less depending on how thick your cut of salmon is. It's honestly that simple but I think it takes some practice to know when it's done and to get it crispy. I usually poke it a tiny bit with my finger to feel if it's done or not but I think you will get the hang of it with a little trial and error.

I would try not to make the pieces of salmon to big as it's kind of hard to flip in my experience. Hope that helps and I'm also someone who is learning so maybe someone would have better advice? That's how I do it anyways

The correct ratio of blueberries to cake

This looks and sounds like a drink out of runescape

It's not supposed to be a fancy sandwich served to impress tourists. It's an affordable every-man's sandwich that hits the spot after a long day at work or a long night out. Basically it's just good street food.

I like anchovies so much I would consider using pieces of anchovy instead of just paste

"I'm trying to lose weight, that's all" lol

Awesome video and they seem like great guys. I didn't know that chopped cheese was such a new thing, with how much cred it gets as a classic NYC sandwich I would have figured there was a longer history to it.

Yeeeeuuuuuurrrrrrrrrrrrrrr

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Can you pls detail the exact method? I’d love to try it. Looks amazing!

I don’t know about elsewhere, but when you get a coke in a glass bottle in California, it’s Mexican coke and it has cane sugar instead of corn syrup and it’s much better.

Yum

Hormel no bean. Lol. I don't even like using the tag homemade. Really it's just assembled at home.