Відео

A... side dish and fruit hybrid... Gods, an abomination! Who created this atrocity?

Are yall french?

Is is it really 1 tablespoon kosher salt or 1 teaspoon?

Me hahaha

Came here looking for a description of the dish while ordering Chinese in Thunder Bay! Amazing

I wonder if garlic rice would go nicely with this...

I followed the tofu link, but there was NO tofu recipe. 😢 Do you still have the recipe on the website?

I have had them with sweet and sour sauce but every restaurant I get them from they are served with lemon slices. I always ask for extra lemon. I will have to try to make them myself. They look so good, thanks for sharing!

Yay

I recommend you don’t use canola oil, but use avocado oil. Canola oil is horrible for us.

this is a very important video to me

Merci

came here looking for a lamb alternative to the pork ones. thanks for the recipe!

Do you have the ingredients/recipe

As a fellow Thunder-bite, I remember these treats from my youth. I’ve seen ‘genuine Pang’s bonbon ribs’ recipes and they typically don’t have garlic listed. I’m so glad you put garlic into your recipe! Next, how about the original west fort William Coney Island sauce. I’ve been back, and since the original two sister have left, it just isn’t as good.

It's been awhile since I last made this, so I watched the video again. I forgot how good these videos are. I know you aren't making these anymore, but I'm glad you made the ones you did. I'm going to have to go through some of the back catalogue again and return some of these to my monthly rotation.

Did all the vegetables go into the food processor? I couldn't determine if the last vegetable you chopped was a potato or a large piece of ginger and if it was the only one in the processor or not. Thanks

Will definitely try the tonkatsu sauce. I’m assuming this could be put into canning jars then into a hot water bath to store over time?

I'm going to show this to my Korean students to see their reaction. I don't think they've ever put bulgogi in their kimbap--this should be interesting. I, OTOH, will use your bulgogi recipe and look up your spam recipe--thanks for those!

Seems simple enough

Pls correct me if I am wrong as the voice seems from somebody else video???

This is not their fried chicken...nice video though

You didn't show where are you at the kimchi. I am at pizza guy and I love to use kimchi but there are multiple ways to do it. How did you do it? He didn't show up you just said it was there

Finally i found the simple explanation with cooking how to do it

Thank you

There more like whiskers

Epic beard

Glad your ok !

In the song he said he made what smile?

Where's the lemon? I liked squeezing on some lemon juice just before eating. Thanks for the recipe.

How long will this stay “fresh” in the fridge

I followed this exact same process. My noodles turned out great *but* smelt a bit chemically. Why is that? I'm sure I put Na2CO3 in there..

Is the quantity for the fish sauce just whatever feels right? The video and written recipe don't include an actual value. Hope your new venture is going well and that we'll see more videos in the future!

What can you put on wontons as a solo dish ?

You have made this made easy. Thanks my friend.

Unrelated to the recipe: what are the red and brown containers behind you, to your right?

Do you add salt to the water when cooking the vermicelli? (Like you would Italian pasta.)

I love this salad 😊

Like that isn't something I want to see.😋 Also, is that a metric sh*t ton?

This would be perfect for an end of summer cool meal. Thank you kind sir, it was good to see your face again!

Looks easy and delicious! Thanks!

does the Seujot make a huge differnce in taste? I always avoid it and just add Fish sauce

Can you tell us the name of the places shown please?

Have you ever double dredge it?

Can you ferment this on the counter for a day or two like traditional kimchi before consumption?

This is THE BEST method I've ever seen for Tonkatsu. Superb. I'm now going to subscribe.

Excellent stuff.

Great Video Trystan! Thank you so much! Where are mine?

SO GLAD to see you back my friend.

MMMMmmmm. Will definitely make these. Thank you for all the filling suggestions.