I got so excited when you mentioned that you would be making this in your last video. I couldn't wait. Found the recipe on your site and made it along with your taztziki and served it gyro style. Delicious! Thanks for another great, veganized version of an old favorite.
I have been making as much as I can so I can save money and have clean products. One thing that has helped me to save money and have tasty food is my yogurt maker, it cost me $17 and I have saved so much money. I'm fully raw and use it as yogurt, a dressing, and a sour cream substitute. The best part is you can use a bit of your last batch to create a new one so the probiotic capsules last long. I never see the excellent cooks on UA-cam make their own yogurt. It's a great quality, it saves money, and I recommend it.
This is great to know! I don’t have a yogurt maker but just recently I was experimenting with making it using a store bought yogurt as the starting culture and then just using my oven with the light on to keep it a little warm. I’ve struggled to find a plant milk that I really like for it. Coconut worked really well, but for us, I’d rather not consume coconut products every day so I tried a couple other plant milks and didn’t have as good results. Do you have a favourite?
@@TastyThriftyTimely Hi! Thanks so much for your response! I typically use cashews. The recipe that works for me is 1 1/2 cups of raw cashews, 2 cups of water- a little more water if you want it a little looser- and 2 probiotic capsules. I leave it on for about 12 hours and it is perfect. The longer you leave it, the tangier it gets. The probiotic I've been using is "RenewLife Probiotics: Everyday Digestive". I just recently purchased "Solaray: Super Multidophilus Probiotic". I recently made yogurt with oats and almonds, I got it as creamy as possible and it was surprisingly really good. I'd like to add that it's best to add in your the contents of your capsules, or your portion from your previous batch, into the mixture after it has been blended because the heat from the blender has the potential to kill the live strains in the probiotics. I hope this helps! Grace and Peace to you and your family!
Ok this is great to know! I’ll give it another try with the cashew milk to start. Thank you for the tip about adding the probiotic or starter after it’s been blended 👍🏼 I really appreciate you taking the time to help me out on my journey to delicious homemade yogurt! Warm wishes to you and your loved ones as well ❤️
@ it is literally an honor to share with you. Thank you for even asking me. I hope all goes well! Warm wishes to you and your family too. Thank you! 🙏🏾
Love this recipe! Very yummy on black Pumpernickel bread with lots of tomatoes, arugula, vegan mayo and spicy brown mustard. The next time I’m going to slice some big shiitake mushrooms, add them to the marinade and bake them along with the tofu. Sounds like some more great sandwiches. BTW, I used super firm tofu and skipped the freezer step. Worked verrry well. Thanks for all your hard work. ❤
Oh awesome I’m so glad you liked it and you skipped the freezing too 👍🏼 I found that I had lots more marinade leftover when the tofu wasn’t frozen so I just used the extra marinade to rehydrate the pieces after baking (I should have mentioned that in the video!). I love the mushroom idea. I was brainstorming about a Philly cheesesteak and thinking I would add mushrooms into the mix for that one probably 👍🏼
While I am not Greek, I love when someone can pronounce gyro and tzatziki correctly! Also, gyros are amazing and this definitely looks delicious as a substitute! No need to harm the babies!
@ I worried it was too much. lol Coming up on 10 years since that season, now -- a little nuts to reflect on. 10 years since mangoes and soap stores and "as a lesbian... supporter". (Amongst other things -- those just came to mind to me first! lol)
Have company coming next week so I'm putting tofu in the freezer! Too funny about the hiccups. I get them if I eat anything - especially sandwiches, etc. and don't drink something. I'm a fairly slow eater so I don't think that's it - lol - but it never fails. Fun video.
Haha I think it happens to Bryan when he’s drinking too fast too so maybe it’s a speed thing for him 😂 he’s glad to know he’s not alone though! Let us know how your company likes this one!
We made gyros recently with homemade flatbreads and TVP, but the shaved tofu looks even better, and we always have some tofu in the freezer. Thanks for the great idea!
OK not that I needed to be sold because I was already excited to watch this video, but just based on Bryan's rave review on this - I want to make it ASAP!
Yes I’ve seen those used for smoked tofu but I assumed frozen tofu would fall apart too much if it were shaved that thin. I’ll have to give it a go though!
Kathryn, your comic timing with the cucumber bit was unparalleled. 😀And even cut down, Bryan was wolfing down that gyro at LIGHTNING speed! My main worry would be trying to get the "right" amount of moisture/water out of the tofu -- have you got a specific amount you recommend not to go below? I was wondering what sort of a lighting setup you had behind that camera. lol Hope it doesn't take too long usually to come down, and I hope your date night goes wonderfully -- the risotto looks amazing! 🙂
Haha he did wolf it down 😂 granted it was after 10pm by the time we were eating 😝 I usually don’t press too much water out actually because I find that it can taste too dry if too much water is pressed. Everyone has different preferences though but I actually prefer tofu when it’s not really really dry. We’ll have to give you a behind the scenes tour at some point 🤔
@@TastyThriftyTimely Oh my gosh, I thought you guys tried timing it to eat by 9pm? 😲No wonder the man was starving! Did it just take a little longer than usual to get all the footage needed while prepping/cooking? That's fair -- I do like it when it has more of a squeezability to it. You don't need to give ME the tour! 😛lol I just figured it'd make a cool video for the channel, if it was something you felt was worthwhile. Learning about the technical specs from the two people who know best about that!
😊I’m so glad you’re loving our channel and the shepherds pie is a repeat one for you! We would love to have a proper tv show 🤞we love creating content so I’m glad you can see me there. Fingers crossed it’s in the cards for one day!
Oh interesting! We traveled to Belarus in 2018 to research a film project and found quite a few vegan options. I hope you can try any recreate your shawarma now!
Kathryn another yummy 😋😋😋 tofu recipe and thanks 👍 for sharing it. I definitely need to make these recipes. Love 🥰 the video and love 💓 Kathryn & ❤ Bryan.
Hahaha I think this was the first counter slap maybe 🤣 too funny! We loved Nova Scotia and would go back in a heartbeat! I was working in Halifax on and off a few years ago and Bryan surprised me with a visit on one of my trips so we rented a car and toured around oh my days off. It was beautiful! Let us know how you like this recipe when you try it!!
Love that recipe, guys. Since we middle - european people should not eat Tofu by the tons, I alternate between Tofu, "fake Tofu" made out of chickpeas AND I am really into shrooms right now ! NO, NOT those ones lol. I am about to explore the different varations of asian shrooms, like enoki etc... Your shaved meet can also be made out of oyster mushrooms. Jamie Oliver, the famous british Chef, has made a plant based shawama out of oyster shrooms and it is awesome !
Hahaha yes oyster mushrooms make an amazing shaved meat substitute. I use mushrooms in my Portuguese bifana sandwich. It’s usually pork cutlets but my vegan version is mushrooms and it’s delicious! We have a video for that one actually (ua-cam.com/video/pEIdHNMKNmY/v-deo.htmlsi=TjLn0299oScpop5z). I love enoki mushrooms too so I hope you have a delicious time exploring new mushrooms!
Raw tomato from the grocery store in Canada, in winter...makes sense. I'm in a condo, but from my mom's garden at peak ripeness, I could eat kilos of them like apples, until nauseated.
Hahaha everyone talks about how different fresh tomatoes are so I’m excited to one day have a garden and then I’m sure I will eat them raw with no complaints at all! Sometimes I do love a classic caprese style salad when the tomatoes are great so there’s hope for me! lol
@@TastyThriftyTimely In New Jersey ("The Garden State") in summer, ripe tomatoes still warm from the afternoon sun, sliced, on toast with mayo and sprinkled with salt ("tomato on toast"). Or just sliced in half, salted and eaten. Exquisite.
@akinpaws that does sound delicious and I have had tomatoes I really like so I’m sure the freshness and the type of tomato makes all the difference in the world!
You could definitely use it as a “cold meat” substitute. I’ve had leftovers of this that I’ve taken straight out of the fridge and used so you could rehydrate it after you bake it and then refrigerate it to use later (no need to rehydrate again). You might enjoy them straight out of the oven too and not have to rehydrate them at all. I haven’t that yet… just baking them, refrigerating them, and then eating them on a sandwich later… but that could work well 👍🏼
I like the smoked tofu which I either use fresh or frozen (my carers cooks for me I get them to press out the tofu to get the water but my other carer doesn't press it because it says no need to press on pack which is right?) I would use the smoked tofu and I would leave out liquid smoke for this recipe. Do I still add liquid smoke?
Great idea to use smoked tofu! In that case I would leave out the liquid smoke and just rely on the natural smoked flavour. You might not need to bake smoked tofu for as long because the smoking process draws out the moisture from it (I’ve never frozen smoked tofu though so I’m not sure how it changes when frozen). I would keep a closer eye on it and make sure it doesn’t burn or get too too crispy. In general, I usually don’t press tofu unless I’m trying to get it really crispy. For my every day meals I don’t bother. I’ve found frozen tofu can actually taste a little too dry if too much of the water is pressed from it.
Okay he needs to tone down his excitement it sounds so fake. I buy my tofu at a grocery store called Aldi's in the Northeast. I pay a $1.69 for organic non-GMO tofu. I always have tons of tofu on hand I'll have to try this. I do miss my vegan luncheon meat but it was so expensive to buy and then you'd have to quick quick eat it.
He gets very excited about food he loves and especially handheld foods 🥰. There’s something so fun about sandwiches and burgers. I mentioned in a video that he can’t get too excited or people will have the reaction you had but everyone took to the comments to tell me not to tamper his excitement. I’m glad you’ll be trying this and you’ll have to let me know how you like it!
This is a good idea and I'm grateful to you for sharing it -- but to be frank, this vid is very repetitive and way too long. You could have conveyed all the necessary info in about 6 minutes. If you choose to make overly long, repetitive vids -- and that's your right, I know -- then I won't watch anything else on your channel. I offer this as constructive criticism, not nastily; I hope that's clear. Thanks again, and best wishes.
Thank you for your feedback. We are always grateful to hear how are videos can better suit everyone. Our longer videos do perform better for us overall. We have lots of shorter videos (5 minutes and under where I essentially just make the recipe) but since we have been lengthening our videos they have performed better for us and encourage more interaction from our viewers. I always chapter the videos so you can easily jump just to the sections that interest you. If you see a recipe that you like you can use the chapter guide to jump right to the ingredients used and the method for how to make the recipe and you won’t have to watch the full video. If you happen to use Instagram that is another place where we post just short 90 second reels for how to make the recipes. You can save the ones you like within the app making them easier to find afterwards if you want to try them. I hope this gives you some options for engaging with the content in a way that best suits you.
I got so excited when you mentioned that you would be making this in your last video. I couldn't wait. Found the recipe on your site and made it along with your taztziki and served it gyro style. Delicious! Thanks for another great, veganized version of an old favorite.
Oh wow! This is amazing! I’m so glad you were excited for it and loved both the “meat” and the tzatziki! You made our day 🥰
I have been making as much as I can so I can save money and have clean products. One thing that has helped me to save money and have tasty food is my yogurt maker, it cost me $17 and I have saved so much money. I'm fully raw and use it as yogurt, a dressing, and a sour cream substitute. The best part is you can use a bit of your last batch to create a new one so the probiotic capsules last long. I never see the excellent cooks on UA-cam make their own yogurt. It's a great quality, it saves money, and I recommend it.
This is great to know! I don’t have a yogurt maker but just recently I was experimenting with making it using a store bought yogurt as the starting culture and then just using my oven with the light on to keep it a little warm.
I’ve struggled to find a plant milk that I really like for it. Coconut worked really well, but for us, I’d rather not consume coconut products every day so I tried a couple other plant milks and didn’t have as good results. Do you have a favourite?
@@TastyThriftyTimely Hi! Thanks so much for your response! I typically use cashews. The recipe that works for me is 1 1/2 cups of raw cashews, 2 cups of water- a little more water if you want it a little looser- and 2 probiotic capsules. I leave it on for about 12 hours and it is perfect. The longer you leave it, the tangier it gets. The probiotic I've been using is "RenewLife Probiotics: Everyday Digestive". I just recently purchased "Solaray: Super Multidophilus Probiotic". I recently made yogurt with oats and almonds, I got it as creamy as possible and it was surprisingly really good. I'd like to add that it's best to add in your the contents of your capsules, or your portion from your previous batch, into the mixture after it has been blended because the heat from the blender has the potential to kill the live strains in the probiotics. I hope this helps! Grace and Peace to you and your family!
Ok this is great to know! I’ll give it another try with the cashew milk to start. Thank you for the tip about adding the probiotic or starter after it’s been blended 👍🏼 I really appreciate you taking the time to help me out on my journey to delicious homemade yogurt! Warm wishes to you and your loved ones as well ❤️
@ it is literally an honor to share with you. Thank you for even asking me. I hope all goes well! Warm wishes to you and your family too. Thank you! 🙏🏾
Love this recipe! Very yummy on black Pumpernickel bread with lots of tomatoes, arugula, vegan mayo and spicy brown mustard. The next time I’m going to slice some big shiitake mushrooms, add them to the marinade and bake them along with the tofu. Sounds like some more great sandwiches. BTW, I used super firm tofu and skipped the freezer step. Worked verrry well. Thanks for all your hard work. ❤
Oh awesome I’m so glad you liked it and you skipped the freezing too 👍🏼 I found that I had lots more marinade leftover when the tofu wasn’t frozen so I just used the extra marinade to rehydrate the pieces after baking (I should have mentioned that in the video!). I love the mushroom idea. I was brainstorming about a Philly cheesesteak and thinking I would add mushrooms into the mix for that one probably 👍🏼
While I am not Greek, I love when someone can pronounce gyro and tzatziki correctly! Also, gyros are amazing and this definitely looks delicious as a substitute! No need to harm the babies!
Haha oh good 😅 i tried! The first time I ever ordered a gyro I definitely struggled 😝 I’m glad it looks delicious!
@@TastyThriftyTimely You of all people know... "you should never threaten the babies". ;-) LOL
Haha you’re always so sharp with the Orphan Black references 😝
@ I worried it was too much. lol Coming up on 10 years since that season, now -- a little nuts to reflect on. 10 years since mangoes and soap stores and "as a lesbian... supporter". (Amongst other things -- those just came to mind to me first! lol)
@blofeld39 haha wow 10 years ya! Feels like yesterday in some ways
seems so yummy ! and when Bryan is that happy, we know it's amazing !!🤣 "on a scale from 0 to Bryan..." :)can't wait for the risotto !
Hahaha we’re definitely going to steal that from you “on a scale from 0 to Bryan”! Haha glad you’re excited for the risotto too!
Hahaha! On a scale from 0 to Bryan - I definitely think we should use this! Love it!! 😂😂
Have company coming next week so I'm putting tofu in the freezer! Too funny about the hiccups. I get them if I eat anything - especially sandwiches, etc. and don't drink something. I'm a fairly slow eater so I don't think that's it - lol - but it never fails. Fun video.
Haha I think it happens to Bryan when he’s drinking too fast too so maybe it’s a speed thing for him 😂 he’s glad to know he’s not alone though! Let us know how your company likes this one!
We made gyros recently with homemade flatbreads and TVP, but the shaved tofu looks even better, and we always have some tofu in the freezer. Thanks for the great idea!
Oh great! I’m curious how this one will compare for you. Let me know how you like it!
That was great! Had to watch twice… Putting my tofu in the freezer now, for tomorrows yummy treat. Thank you🙏
Awesome! Keep us posted with how you like it tomorrow!
OK not that I needed to be sold because I was already excited to watch this video, but just based on Bryan's rave review on this - I want to make it ASAP!
Hahaha awesome 😝😂 handhelds are just so much fun to eat (even if he does get too excited and starts hiccuping lol)! Let us know how you like it!
Love the look of these, I have some tofu in my freezer already, so will make this! Thank you for the recipe. 💚🌱
Great! Let me know how you like it when you try it! I never used to freeze tofu but now I’m in the habit of it and it’s so convenient.
Wondered why Bryan took off his glasses to eat, now I know, he gets so excited not only does he apparently get hiccups sometimes he splashes 😄
Hahaha he doesn’t trust himself with exciting handheld foods I guess lol 😝
Definitely making this. Thank you. I’m in the US and Trader Joe’s has an amazing vegan tzatziki so that’s one less step.😋
Oh great 👍🏼 trader joes seems to have such great options. Let me know how you like your gyro!!
@@TastyThriftyTimely Think you and Bryan will want to do a taste-teste compare? Have a feeling there'll be a clear winner... for him! 😀
What!!?!? Vegan risotto!!! I'm here for it!! Yes 👍
Awesome!! We’re glad you’re excited. We love that recipe so we’ll take any excuse to make it and share it with you!
That looks delicious. Definitely going to try it.
Bon appétit in Greek is Καλή όρεξη (kali orexi )
Ah thank you! I was waiting for someone to tell me what it is! 😛 I’m glad it looks like one you’ll try!
3:39 you can use cheese shaver, it makes it easier, and even thiner
Yes I’ve seen those used for smoked tofu but I assumed frozen tofu would fall apart too much if it were shaved that thin. I’ll have to give it a go though!
Those gyros looked delicious 😋
I’m glad! Bryan’s excitement was pretty warranted haha 😝 such a fun meal
Looks amazing! Already got my tofu into the freezer! Thank you for the great video!!
Awesome!! Keep me posted with how you like it when you try it (and what you use it on!) 👍🏼
Yayyyyyy Kathryn. Thank you❤❤❤❤❤thanks Brian.
Bought firm tofu over the weekend.
Looking forward to this year recipes🎉🎉
Haha awesome!!! Glad we could deliver with a tofu recipe. More to come soon!
Kathryn, your comic timing with the cucumber bit was unparalleled. 😀And even cut down, Bryan was wolfing down that gyro at LIGHTNING speed! My main worry would be trying to get the "right" amount of moisture/water out of the tofu -- have you got a specific amount you recommend not to go below?
I was wondering what sort of a lighting setup you had behind that camera. lol Hope it doesn't take too long usually to come down, and I hope your date night goes wonderfully -- the risotto looks amazing! 🙂
Haha he did wolf it down 😂 granted it was after 10pm by the time we were eating 😝
I usually don’t press too much water out actually because I find that it can taste too dry if too much water is pressed. Everyone has different preferences though but I actually prefer tofu when it’s not really really dry.
We’ll have to give you a behind the scenes tour at some point 🤔
@@TastyThriftyTimely Oh my gosh, I thought you guys tried timing it to eat by 9pm? 😲No wonder the man was starving! Did it just take a little longer than usual to get all the footage needed while prepping/cooking?
That's fair -- I do like it when it has more of a squeezability to it.
You don't need to give ME the tour! 😛lol I just figured it'd make a cool video for the channel, if it was something you felt was worthwhile. Learning about the technical specs from the two people who know best about that!
I love this channel so much! I often make your shepherds pie recipe! I love your recipes and the video quality. You belong on TV!
😊I’m so glad you’re loving our channel and the shepherds pie is a repeat one for you! We would love to have a proper tv show 🤞we love creating content so I’m glad you can see me there. Fingers crossed it’s in the cards for one day!
My daughter is so excited to make it!
Fun! 👏 keep me posted on how she likes it! 🥰
@TastyThriftyTimely she loved it!! Eating and making it!
@alyssaadam6 👏 yay!! I’m so glad 🥰 it’s so cute she was excited to make them and I’m glad they delivered!
*YUM!!* Make me miss the Vegan Shawarma at *"Шава Хауз",* back Home in Central ❤Babruysk❤...❤❤❤
Oh interesting! We traveled to Belarus in 2018 to research a film project and found quite a few vegan options. I hope you can try any recreate your shawarma now!
@@TastyThriftyTimely If I'll only manage to find Tofu in Makedonija (where I am right now)...
Ah yes I don’t think we looked for tofu but I’m glad you have it where you are at least!
@TastyThriftyTimely Yeah, in Belarus there is... but not here in the Balkan.
But, well... _some_ day I will make it.😍
@Pardesland well I hope you enjoy it when you get to make it one day!
Kathryn another yummy 😋😋😋 tofu recipe and thanks 👍 for sharing it. I definitely need to make these recipes. Love 🥰 the video and love 💓 Kathryn & ❤ Bryan.
Thank you David! We’re glad you like this tofu recipe. You’ll have to let me know if you try frozen tofu!
Once again I can’t wait to try this! Thank you as always for the amazing recipes❤
I’m so glad you like it! Thank you so much for watching!! 😊 keep me posted with how you like it!
You both always have me smiling while watching your videos🎉🎉
Aw that’s the best comment. So wonderful to know. I’m glad we bring a smile to your face Jackie!
Counter-slappin good! 😂 I've got tofu in the freezer so these are on the menu this week. And yes, please come back to Nova Scotia!
Hahaha I think this was the first counter slap maybe 🤣 too funny! We loved Nova Scotia and would go back in a heartbeat! I was working in Halifax on and off a few years ago and Bryan surprised me with a visit on one of my trips so we rented a car and toured around oh my days off. It was beautiful! Let us know how you like this recipe when you try it!!
Haha! Counter-slappin good 😂 love that!!
Love that recipe, guys. Since we middle - european people should not eat Tofu by the tons, I alternate between Tofu, "fake Tofu" made out of chickpeas AND I am really into shrooms right now ! NO, NOT those ones lol. I am about to explore the different varations of asian shrooms, like enoki etc... Your shaved meet can also be made out of oyster mushrooms. Jamie Oliver, the famous british Chef, has made a plant based shawama out of oyster shrooms and it is awesome !
Hahaha yes oyster mushrooms make an amazing shaved meat substitute. I use mushrooms in my Portuguese bifana sandwich. It’s usually pork cutlets but my vegan version is mushrooms and it’s delicious! We have a video for that one actually (ua-cam.com/video/pEIdHNMKNmY/v-deo.htmlsi=TjLn0299oScpop5z). I love enoki mushrooms too so I hope you have a delicious time exploring new mushrooms!
Thank you!
You’re welcome! Thanks for watching!!
Raw tomato from the grocery store in Canada, in winter...makes sense. I'm in a condo, but from my mom's garden at peak ripeness, I could eat kilos of them like apples, until nauseated.
Hahaha everyone talks about how different fresh tomatoes are so I’m excited to one day have a garden and then I’m sure I will eat them raw with no complaints at all! Sometimes I do love a classic caprese style salad when the tomatoes are great so there’s hope for me! lol
My mom had a garden, too, and they were the juiciest damned things. 🙂But I love putting some salt on them, too.
@@TastyThriftyTimely In New Jersey ("The Garden State") in summer, ripe tomatoes still warm from the afternoon sun, sliced, on toast with mayo and sprinkled with salt ("tomato on toast"). Or just sliced in half, salted and eaten. Exquisite.
@akinpaws that does sound delicious and I have had tomatoes I really like so I’m sure the freshness and the type of tomato makes all the difference in the world!
you can add air fried sweet potatoes
I love that idea! 👍🏼 … now I want sweet potatoes 😂
What will you be making with these? (Vegan reuben coming soon!) Should I use them on a cheesesteak? ⬇
Oh yes! 👍
Noted! 👏
FRENCH FRIEDS ON THE SIDELINES ❓️👍👀
Haha 👍🏼 I’ve had them in the gyro before but I’m more of an on the side person too lol
10:04 gyros has fries, not kebab
👍🏼I’ve definitely had gyro with fries in it before. I checked with my brother-in-law and donairs are fry-less lol
Could you use this for à cold sandwish to bring to school..or a picnic ??
Or it need to be rehydrated with the broth and eat right away ?
You could definitely use it as a “cold meat” substitute. I’ve had leftovers of this that I’ve taken straight out of the fridge and used so you could rehydrate it after you bake it and then refrigerate it to use later (no need to rehydrate again). You might enjoy them straight out of the oven too and not have to rehydrate them at all. I haven’t that yet… just baking them, refrigerating them, and then eating them on a sandwich later… but that could work well 👍🏼
I like the smoked tofu which I either use fresh or frozen (my carers cooks for me I get them to press out the tofu to get the water but my other carer doesn't press it because it says no need to press on pack which is right?) I would use the smoked tofu and I would leave out liquid smoke for this recipe. Do I still add liquid smoke?
Great idea to use smoked tofu! In that case I would leave out the liquid smoke and just rely on the natural smoked flavour. You might not need to bake smoked tofu for as long because the smoking process draws out the moisture from it (I’ve never frozen smoked tofu though so I’m not sure how it changes when frozen). I would keep a closer eye on it and make sure it doesn’t burn or get too too crispy.
In general, I usually don’t press tofu unless I’m trying to get it really crispy. For my every day meals I don’t bother. I’ve found frozen tofu can actually taste a little too dry if too much of the water is pressed from it.
Okay he needs to tone down his excitement it sounds so fake.
I buy my tofu at a grocery store called Aldi's in the Northeast. I pay a $1.69 for organic non-GMO tofu. I always have tons of tofu on hand I'll have to try this. I do miss my vegan luncheon meat but it was so expensive to buy and then you'd have to quick quick eat it.
He gets very excited about food he loves and especially handheld foods 🥰. There’s something so fun about sandwiches and burgers. I mentioned in a video that he can’t get too excited or people will have the reaction you had but everyone took to the comments to tell me not to tamper his excitement. I’m glad you’ll be trying this and you’ll have to let me know how you like it!
This is a good idea and I'm grateful to you for sharing it -- but to be frank, this vid is very repetitive and way too long. You could have conveyed all the necessary info in about 6 minutes. If you choose to make overly long, repetitive vids -- and that's your right, I know -- then I won't watch anything else on your channel. I offer this as constructive criticism, not nastily; I hope that's clear. Thanks again, and best wishes.
Thank you for your feedback. We are always grateful to hear how are videos can better suit everyone. Our longer videos do perform better for us overall. We have lots of shorter videos (5 minutes and under where I essentially just make the recipe) but since we have been lengthening our videos they have performed better for us and encourage more interaction from our viewers. I always chapter the videos so you can easily jump just to the sections that interest you. If you see a recipe that you like you can use the chapter guide to jump right to the ingredients used and the method for how to make the recipe and you won’t have to watch the full video. If you happen to use Instagram that is another place where we post just short 90 second reels for how to make the recipes. You can save the ones you like within the app making them easier to find afterwards if you want to try them. I hope this gives you some options for engaging with the content in a way that best suits you.