Will's Cookbook: www.stripdown.ca My Cookbook: payhip.com/b/PUO5w (Code E4CM for 10% off) #1 Energy Drink in the World: bit.ly/GMENERGY (Code E4CM for 10% off) Get ready for more cream.
its tough to get any beef where I live that leaner than 90/10, so turkey is a better alternative if I'm going hard. But beef is obviously the goat if you can get it.
Really really good feedback - thank you! When we move to the hard copy we will definitely take this all into account. In Will’s defense, we didn’t put the fat or carbs because Will has always said that he only believes in tracking calories and protein. As for the fritter photo - we had all of the recipes recreated as is by a chef and food photographer! They swear by the fact that they followed the recipe - although I’m sure they had some tricks up their sleeve to make them even more beautiful 😂
Hello Ms. @victoriatennyson. The Inconsistent measurement on Will's cookbook is a bit of a worry when it comes to monitoring calories. If Will doesn't like using metric, using pounds or ounces is much better rather than using cups or teaspoon.
Hey Victoria! I do get that as protein is what I have seen is lacking in many peoples diet. I will say though, in a cookbook that is based on lowering calories/having better macros I think it is important to have the full macro breakdown even if it is just placed in a table right before the index in the back. People already have a hard enough time tracking accurately, so I think that would help. Honestly, I think this is the first "anabolic" or macro friendly cookbook that doesn't have the full macros listed. Lmao. I am not even kidding, I would love to learn who the chef was so I can reach out. I have had lots of fun and frolic with air fryers and saw what me and will's final fritter looked like and it is night and day different. The chefs looks like it came straight from a bakery, so if I can learn some tips and tricks for future recipes that would be great. I'll look in the book to see if the chef is there, if not could you DM me?
Just to add to the point about macros: it's at best a guideline. Unless whoever is able to get the exact same ingredients, the calories and macros will always be off which would then be a misleading representation. If people are willing to buy an anabolic cookbook and want accurate calories, it's a matter of checking the labels for their ingredients. Fortunately, raw meat is pretty consistent across the board and is likely the most accurate, whereas buying a brioche bun can wildly vary in macros. I do appreciate approximates in my cookbooks (especially with a protein target), but at the end of the day I track the ingredients I buy. There is a good point about grams, though not everything needs to be. Grams for flour? Absolutely, it can easily add unnecessary calories when it's packed vs relaxed. On the other hand, measuring 1 gram of onion powder likely won't even show up on most food scales, it makes sense to give a volume measurement (i.e tablespoon). It's easy to completely overshoot those small measurements. Last point about this, I much rather a 1/2 apple measurement. Imagine having 10g or 1/16 of too much, even worse is being off by 10g! It's a weird way to split something up, again it's up to the person to measure how much they're using. I parrot back that knowing the type of protein powder is a big one! Baking is a science and the type of protein can make a huge difference. A complete aside, I wonder how air frying those apples and then baking the fritters would turn out just to remove some of that moisture inside and have a better heat distribution for the dough
Just noticed you hit 100k subs.. congrats man. There's legit no anabolic chef that has content as high quality as yours. Super entertaining, high standards, and overall just awesome!!
I had the exact same experience with the Fritter when I tried to make it when he originally made the video. The rest looked great though. I love that you express some of the same frustrations I have when I get low-cal cook books, like when they don't listen items in grams.
This is the first video I watch from you and as someone who grew up watching cooking channels (regular cooking, not fitness related) on youtube, I am pleasently surprised at how much cooking knowledge you have and share. How to properly cup flour, using metric, substituting for better options and explaining why, leveling your chicken so it cooks properly, a THERMOMETER🤯... Usually other fitness cooking channels will share their recipe and that's it which is fine, but you give tools to actually learn how to cook any recipes which is great !👏👏
@noahtheg451 you obviously don't know Will. You're missing out. His sense of humor is hilarious and it never comes off immature. I think someone like you would have to see it to believe me though.
From the moment Will announced his cookbook, I knew that the recipes would be slapping. I feel like not a lot of people love food as much as Will does, so I can't wait to try all the recipes and adapt probably like half of them into my repertoire!
regardless of how the cookbook or the recipe in the cookbook are, i bought Wills book anyway and i would again i have mad respect for will and his mom lol. From skimming over the book it doesn't seem that bad its basically most of his recipes he's already had on his channel plus some new ones I would say YOU put more complexity into your recipes to make sure they are 110% right, compared to Wills but it isn't a face off so it doesn't really matter who's is better lol. Im glad to be a fan of both~!
Definitely agree. It is more for support as all his recipes and directions are on each video. I just wish a few more things were added or changed to make it more user friendly is all.
While that’s a fair quote, I think that applies more when you’re making something yourself that’s inspired by a recipe. When you’re following a recipe from a COOKBOOK, I think having exact measurements (so everyone knows what the original recipe is) is important.
@@danielbrown001 Agreed. Plus, I think the majority of people wanting to cook healthier and manage weight are going to find calories/macros pertinent and important.
Definitely a lot of great feedback. And definitively you have the best recipe development process in the Anabolic Kitchen. For the lasagna I would have cooked the aromatics first starting with the mushrooms to get the moisture out and brown for flavor, added the spices to that and then added the meat to cook until browned. That same recipe can be adapted into a shepherd’s pie as well.
If you are interested in making a low carb high protein chicken sandwich, look into cooking with unflavored whey protein isolate instead of flour. It fries up rather nicely, almost 0 carbs, and tastes great, just have to fry it at a lower temp. I havent tried it in an air fryer yet, ive only used oil. Thats my personal favorite way to make fried chicken at home.
awesome. thank you for the tip. was trying to find a subs for the flour. there's another video that adds in oat fibre and some parmesan powder as well apparently
5:07 try one with just a grilled chicken breast, but toasting the bun a bit more to a point where the bottom layer becomes crunchy, gives me the same feeling as a real breaded fried chicken sandwich. Add in a sriracha mayo with some pickles and its insane
The correct way to measure flour is to use a sifter. That way it doesn't matter what unit of measurement you use. The best way to add water to pasta sauce is to put the water in the can or jar then into the pot or pan. This way you get all the sauce or tomatoes out of the can or jar.
I just got a new air fryer and decided to actually read the instructions. Apparently you're not supposed to use aerosol cooking spray in them which i did 9/10 times. It ruins the coating which is either Teflon or ceramic. ....I got a new air fryer because the coating on my last one was peeling in less then a year.
Weird. It makes sense. I always have though and my last one lasted 5+ years. I use the dawn powerwash and everything comes off in 1 or 2 sprays even with the really gunked on stuff. Good to know for the future though!!
Hey! I shot the recipe photos in Will's cookbook and can confirm that the apple fritters were 100% that exact recipe! There's just a way to make them look better when adding them to the air fryer :)
The inconsistency with grams and lack of proper calorie tracking is really disappointing and comes off as sloppy for an anabolic cookbook. I expected a bit more. Thanks for the review!
The calories are all accurate! We didn’t want to require specific brands (such as longos turkey sausages) so we just put the calories of the items Will used in the video that is linked in the book. Fair on the grams though, we are new to this and will take that going into the hard copy.
ohhh, I have been on the fence about buying your cookbook b/c it's a pretty steep investment. I like that you have youtube attachments added. That may be the clincher for me to pull the trigger.
Wether or not it’s standard, we need to be treating good fiber as a top level macro. A pile of veggies is doing more than the equivalent fat/carb/protein composite sludge.
on the cookbook pdf you can click the three lines on the left and then document outline, and you can select certain sections, so you dont need to scroll all the way to the top everytime
I think he uses turkey because here in Canada you can't get really low fat ground beef. The lowest fat that you can get is like 10% and that's extra lean which is 170 calories per 100 g. You just can't find anything lower than that over here
@geniustracks9213 why u offended it was a statement buddy ,I just called out clown talk when I hear it..if you gon speak openly on a open forum joke or not you gotta be ready for a honest open response..u aint special tf 😂😂😂
for the icing, it mite be worth biting the bullet and using str8 up powdered sugar + a tsp of vanilla extract. (i know how much you like volume based measurements Nick ;). powdered sugar + skim milk + vanilla extract = the icing of your dreams. it'll cost ya on the calories, but it'll be worth it.
I’m not sure if it’s just me but most food scales come on different units of measurements. That’s probably why he has it in different units, because he goes back and forth based on what unit he is using on the scale.
most scales have various amount of different units of measure. The fk are you talkin about? Gram, ML, oz, etc are all found on modern scales. Have you even used a scale in the last decade?
Every recipes should use the Metric System. Using volume measurement (cups, teaspoons, etc.) is bonkers. And apparently, the Imperial System from the US is different from the UK's one (as far as I understood it). On a side note, I need an air frier ASAP, because I can't watch these videos and then go buy regular fried stuff. 😂
I really don’t like the idea of 1 pot lasagna just because of the pasta shape. I’d much rather do 1 pot spaghetti or macaroni( shells, elbows, bow ties, or penne) because it can be done in a standard pan more easily than the lasagna. However converting this to a slow cooker pasta and not broiling it at the end would be a viable option. Also using a torch to melt and brûlée the cheese instead of broiling could work.
I really enjoy watching vegetables get chopped. Edit: you got me onto using Cento whole and crushed tomatoes, haven't found a good substitute in TX or FL. Will always be a fan.
For the warming problem: before you start cooking, put a plate in the oven at 170F and add ingredients to that plate while you cook. It’s a poor man’s restaurant food warmer.
Please do a video on your I are the BOMB 💣 I ❤️❤️ your content !!!!!! I’m this video you talked about your # 9, top of your list “ all time favorites “ foods, snacks and meals … will u PLEASE do an ALL TIME FAVORITE go to foods, snacks, meals and sauces, condiments of all time video. Thanks in advance 🙏🏼
5:15 What makes it particularly egregious is that Will is Canadianese. He ought to be familiar with the _good_ measuring system. The one that the whole rest of the world uses.
Your feedback was great, however I think the reason Will doesn’t list carbs and fats is because he doesn’t care. As long as he hits his calories and protein for maintenance he doesn’t worry about carbs and fats
Nick lower calorie ground beef up here in Canada is basically non existent 91/9 is the best you can find in a normal store. I think that’s why Will and Greg tend to go with Turkey.
Thats sad, but now makes sense. I definitely would have went with the 91/9 though personally. Worth the calories for the real beef flavor and flavor from the fat.
His Canadian, it's metric system. In Australia, the same. So if he does pounds/😊oz, i I just don't get. Ml, TSP ,lt and kgs. But got good kitchen scales that cover ALL thankfully!!...
You are right about the turkey, I always use low-fat beef instead. Turkey is nasty, don't know why North America thinks it's good food. Here in Europe turkey is very rare, cause it's just a shit-tasting chicken.
Will's Cookbook: www.stripdown.ca
My Cookbook: payhip.com/b/PUO5w (Code E4CM for 10% off)
#1 Energy Drink in the World: bit.ly/GMENERGY (Code E4CM for 10% off)
Get ready for more cream.
its tough to get any beef where I live that leaner than 90/10, so turkey is a better alternative if I'm going hard. But beef is obviously the goat if you can get it.
Really really good feedback - thank you! When we move to the hard copy we will definitely take this all into account. In Will’s defense, we didn’t put the fat or carbs because Will has always said that he only believes in tracking calories and protein.
As for the fritter photo - we had all of the recipes recreated as is by a chef and food photographer! They swear by the fact that they followed the recipe - although I’m sure they had some tricks up their sleeve to make them even more beautiful 😂
Can't wait for the hard copy! Will should totally do a reaction video to this. Love the content from you all and so happy to try out Will's recipes.
Hard copy? can't wait!
Hello Ms. @victoriatennyson. The Inconsistent measurement on Will's cookbook is a bit of a worry when it comes to monitoring calories. If Will doesn't like using metric, using pounds or ounces is much better rather than using cups or teaspoon.
Hey Victoria!
I do get that as protein is what I have seen is lacking in many peoples diet. I will say though, in a cookbook that is based on lowering calories/having better macros I think it is important to have the full macro breakdown even if it is just placed in a table right before the index in the back. People already have a hard enough time tracking accurately, so I think that would help. Honestly, I think this is the first "anabolic" or macro friendly cookbook that doesn't have the full macros listed.
Lmao. I am not even kidding, I would love to learn who the chef was so I can reach out. I have had lots of fun and frolic with air fryers and saw what me and will's final fritter looked like and it is night and day different. The chefs looks like it came straight from a bakery, so if I can learn some tips and tricks for future recipes that would be great. I'll look in the book to see if the chef is there, if not could you DM me?
Just to add to the point about macros: it's at best a guideline. Unless whoever is able to get the exact same ingredients, the calories and macros will always be off which would then be a misleading representation. If people are willing to buy an anabolic cookbook and want accurate calories, it's a matter of checking the labels for their ingredients. Fortunately, raw meat is pretty consistent across the board and is likely the most accurate, whereas buying a brioche bun can wildly vary in macros. I do appreciate approximates in my cookbooks (especially with a protein target), but at the end of the day I track the ingredients I buy.
There is a good point about grams, though not everything needs to be. Grams for flour? Absolutely, it can easily add unnecessary calories when it's packed vs relaxed. On the other hand, measuring 1 gram of onion powder likely won't even show up on most food scales, it makes sense to give a volume measurement (i.e tablespoon). It's easy to completely overshoot those small measurements. Last point about this, I much rather a 1/2 apple measurement. Imagine having 10g or 1/16 of too much, even worse is being off by 10g! It's a weird way to split something up, again it's up to the person to measure how much they're using.
I parrot back that knowing the type of protein powder is a big one! Baking is a science and the type of protein can make a huge difference.
A complete aside, I wonder how air frying those apples and then baking the fritters would turn out just to remove some of that moisture inside and have a better heat distribution for the dough
There's a reason that he doesn't show carbs or fat, he doesn't care about it. And i like that he's sticking to what he is teaching in his videos.
Just noticed you hit 100k subs.. congrats man. There's legit no anabolic chef that has content as high quality as yours. Super entertaining, high standards, and overall just awesome!!
Thank you!
Congratulations on 100k! Love the recipes brother!
Thank you!
I had the exact same experience with the Fritter when I tried to make it when he originally made the video. The rest looked great though. I love that you express some of the same frustrations I have when I get low-cal cook books, like when they don't listen items in grams.
I love Tenny but your cookbook is legitimately inspiring the way it’s organized and laid out.
This is the first video I watch from you and as someone who grew up watching cooking channels (regular cooking, not fitness related) on youtube, I am pleasently surprised at how much cooking knowledge you have and share. How to properly cup flour, using metric, substituting for better options and explaining why, leveling your chicken so it cooks properly, a THERMOMETER🤯...
Usually other fitness cooking channels will share their recipe and that's it which is fine, but you give tools to actually learn how to cook any recipes which is great !👏👏
The effort you put into your videos is unreal, used your code for gourmet vanilla pescience protein
Thank you brother!
If you watch Will's videos you know he absolutely made it 69 recipes intentionally. 🤣
immature and unfunny
@@noahtheg451 You seem like a really fun person.
@noahtheg451 you obviously don't know Will. You're missing out. His sense of humor is hilarious and it never comes off immature. I think someone like you would have to see it to believe me though.
love longer videos who agrees
Yessir!!
fosho 🙏🙏
Surely, I do as well!
I 2nd that
Is this considered a long video, you haven’t lived until you sit through a 2 hour video.
From the moment Will announced his cookbook, I knew that the recipes would be slapping. I feel like not a lot of people love food as much as Will does, so I can't wait to try all the recipes and adapt probably like half of them into my repertoire!
I love you guys but 110 USD and 50 USD for cook book ebooks seems pretty high...Want to support but those are just insane prices.
regardless of how the cookbook or the recipe in the cookbook are, i bought Wills book anyway and i would again
i have mad respect for will and his mom lol. From skimming over the book it doesn't seem that bad its basically most of his recipes he's already had on his channel plus some new ones
I would say YOU put more complexity into your recipes to make sure they are 110% right, compared to Wills but it isn't a face off so it doesn't really matter who's is better lol. Im glad to be a fan of both~!
Definitely agree. It is more for support as all his recipes and directions are on each video. I just wish a few more things were added or changed to make it more user friendly is all.
Will does address the exact measurements in the prologue before the recipes when he says he believes “cooking is an art, not a science”
While that’s a fair quote, I think that applies more when you’re making something yourself that’s inspired by a recipe. When you’re following a recipe from a COOKBOOK, I think having exact measurements (so everyone knows what the original recipe is) is important.
@@danielbrown001 Agreed. Plus, I think the majority of people wanting to cook healthier and manage weight are going to find calories/macros pertinent and important.
I was watching this because I’m all caught up on episodes of One Piece and needed something else on my mind then I got to 17:30 in the video 😂
This review makes me want to get your cookbook, WHAT AM I WAITING FOR?! For you to tell me one more time.
lol I feel the same
Looking shredded nick! I love the longer videos and the great editing!
Like you said, not having grams is fucking baffling--especially while recommending a food scale.
Wish we could see more than 20 second of the video actully talking about the food and it’s taste rather than the plugs for your own
Definitely a lot of great feedback. And definitively you have the best recipe development process in the Anabolic Kitchen. For the lasagna I would have cooked the aromatics first starting with the mushrooms to get the moisture out and brown for flavor, added the spices to that and then added the meat to cook until browned. That same recipe can be adapted into a shepherd’s pie as well.
The one piece OST when you were pulling the apple fritter, gave me the giggles haha
The faint handsome Squidward in the pans grease really killed me 💀😭😂😂
If you are interested in making a low carb high protein chicken sandwich, look into cooking with unflavored whey protein isolate instead of flour. It fries up rather nicely, almost 0 carbs, and tastes great, just have to fry it at a lower temp. I havent tried it in an air fryer yet, ive only used oil.
Thats my personal favorite way to make fried chicken at home.
awesome. thank you for the tip. was trying to find a subs for the flour. there's another video that adds in oat fibre and some parmesan powder as well apparently
5:07 try one with just a grilled chicken breast, but toasting the bun a bit more to a point where the bottom layer becomes crunchy, gives me the same feeling as a real breaded fried chicken sandwich. Add in a sriracha mayo with some pickles and its insane
17:28
Bro hit us with the One Piece OST 💀I knew shit was gonna go down
LoOOL this actually finished me ahaha esp cause Im acc watchinh one piece for the first time atm lol
💀bro really stripped down and started cooking
The correct way to measure flour is to use a sifter. That way it doesn't matter what unit of measurement you use. The best way to add water to pasta sauce is to put the water in the can or jar then into the pot or pan. This way you get all the sauce or tomatoes out of the can or jar.
I just got a new air fryer and decided to actually read the instructions.
Apparently you're not supposed to use aerosol cooking spray in them which i did 9/10 times. It ruins the coating which is either Teflon or ceramic.
....I got a new air fryer because the coating on my last one was peeling in less then a year.
Weird. It makes sense. I always have though and my last one lasted 5+ years. I use the dawn powerwash and everything comes off in 1 or 2 sprays even with the really gunked on stuff. Good to know for the future though!!
Wasn't ready for this one. Nice. I can't wait to have the money to buy it and support him.
congrats on 100k bro, you deserved this! the vid was a banger as always! keep up with the fantastic content!
Hey! I shot the recipe photos in Will's cookbook and can confirm that the apple fritters were 100% that exact recipe! There's just a way to make them look better when adding them to the air fryer :)
Although chuffed you thought they were from a bakery 😂
wow the quality of your videos have really improved. keep it up
Take a shot every time this guy mentions his own cookbook…
NOW THIS IS THE CROSSOVER IVE BEEN WAITING ON LETS GOOO
That was a great review, and that intro 😍
FYI, my favorite genres of videos is days of eating. Keep making them.
Im happy for Will this cookbook will be a banger
Just bought your cookbook bro 🔥
huge W for using the one piece soundtrack earned a regular viewer haha
The inconsistency with grams and lack of proper calorie tracking is really disappointing and comes off as sloppy for an anabolic cookbook. I expected a bit more.
Thanks for the review!
“Calories: 400 probably”
The calories are all accurate! We didn’t want to require specific brands (such as longos turkey sausages) so we just put the calories of the items Will used in the video that is linked in the book. Fair on the grams though, we are new to this and will take that going into the hard copy.
That one piece music almost killed me 😂
You have a McChicken recipe. That's a chicken sandwich.
True. Technically chicken sandwich, but I never considered a McChicken a chicken sandwich, if that makes sense. 😂
Yes. I also only consider McDonald's to be "technically" food
ohhh, I have been on the fence about buying your cookbook b/c it's a pretty steep investment. I like that you have youtube attachments added. That may be the clincher for me to pull the trigger.
3:53 caption Not a time lapse this is how fast you get on Gorilla Mind 😂😂😂
That choir part cracked me up lmfao
I’ve been making that exact same breakfast sandwich recently and have been adding hot honey and sautéed onion.
All of these fitness influencer cookbooks are the same recipes with different names 😂
Right?!
Dumb recipes too, who needs an instruction manual to put cheese and egg white in a piece of bread 😂😂
Wether or not it’s standard, we need to be treating good fiber as a top level macro.
A pile of veggies is doing more than the equivalent fat/carb/protein composite sludge.
on the cookbook pdf you can click the three lines on the left and then document outline, and you can select certain sections, so you dont need to scroll all the way to the top everytime
Great review, and congrats on breaking 100K!
He is t lying the wrap of any sanwich is the best part.
I think he uses turkey because here in Canada you can't get really low fat ground beef. The lowest fat that you can get is like 10% and that's extra lean which is 170 calories per 100 g. You just can't find anything lower than that over here
That Pippen jersey after all the shade he's been throwing at the goat is criminal! lol.
I love pippin as a player too and what..someone's opinion doesn't affect the players recognition as a player .smh the problem with yall clowns today
@@josephmejia2898 whoaaaaaa...it was a joke there buddy
@geniustracks9213 why u offended it was a statement buddy ,I just called out clown talk when I hear it..if you gon speak openly on a open forum joke or not you gotta be ready for a honest open response..u aint special tf 😂😂😂
@@josephmejia2898 😏
The jersey so sick thoughhhhh
I really love you wearing the Will style apron shirtless. Nice touch
Shoulders looking shredded my guy keep it up.
If you're cooking things separately from one pan, tent the items that are cooked with foil to keep them warm while cooking the rest of the items.
for the icing, it mite be worth biting the bullet and using str8 up powdered sugar + a tsp of vanilla extract. (i know how much you like volume based measurements Nick ;).
powdered sugar + skim milk + vanilla extract = the icing of your dreams. it'll cost ya on the calories, but it'll be worth it.
I’m not sure if it’s just me but most food scales come on different units of measurements. That’s probably why he has it in different units, because he goes back and forth based on what unit he is using on the scale.
most scales have various amount of different units of measure. The fk are you talkin about? Gram, ML, oz, etc are all found on modern scales. Have you even used a scale in the last decade?
Great review of the cookbook tbh, definitely think will is more of a content creator than a cook to be fair
Every recipes should use the Metric System. Using volume measurement (cups, teaspoons, etc.) is bonkers. And apparently, the Imperial System from the US is different from the UK's one (as far as I understood it).
On a side note, I need an air frier ASAP, because I can't watch these videos and then go buy regular fried stuff. 😂
I can’t wait for the chicken sandwich recipe!!!
I really don’t like the idea of 1 pot lasagna just because of the pasta shape. I’d much rather do 1 pot spaghetti or macaroni( shells, elbows, bow ties, or penne) because it can be done in a standard pan more easily than the lasagna. However converting this to a slow cooker pasta and not broiling it at the end would be a viable option. Also using a torch to melt and brûlée the cheese instead of broiling could work.
Will Tennyson is GOATED🐐
Maybe I'm just old but I still use a analog thermometer.
Wait you’re not supposed to pack it in the cup - this man saving my weight loss goals 😊
Always great vids
I really enjoy watching vegetables get chopped.
Edit: you got me onto using Cento whole and crushed tomatoes, haven't found a good substitute in TX or FL. Will always be a fan.
For the warming problem: before you start cooking, put a plate in the oven at 170F and add ingredients to that plate while you cook. It’s a poor man’s restaurant food warmer.
6.7 = throwing in trash?
I am having flashbacks to Iron Musket questioning the scale and 7 being 'average' 🤣
Congrats on 100k! Well deserved!!
Yes it was burnt and 6.7 is below average on my scale. However, thank you for the congrats!
Dang man you’re looking shredded never seen you so vascular
Please do a video on your I are the BOMB 💣 I ❤️❤️ your content !!!!!!
I’m this video you talked about your # 9, top of your list “ all time favorites “ foods, snacks and meals … will u PLEASE do an ALL TIME FAVORITE go to foods, snacks, meals and sauces, condiments of all time video. Thanks in advance 🙏🏼
Bro you slapping in the one piece music in there 😂
I peeped that as well lol
5:15 What makes it particularly egregious is that Will is Canadianese. He ought to be familiar with the _good_ measuring system. The one that the whole rest of the world uses.
The whole video is a plug for your cook book
JESUS
What are we gonna do about a high protein English muffin recipe?
Yo, why is that canholder so satisfying
3:40
I actually pre-ordered his book but am yet to make anything from it. Awesome review! I’ll probably not try to make the fritters though 😅
Your feedback was great, however I think the reason Will doesn’t list carbs and fats is because he doesn’t care. As long as he hits his calories and protein for maintenance he doesn’t worry about carbs and fats
get cracking on that chicken sandwhich!!! oh and make it like BURGER KINGS ORIGINAL!!!!
The desert part had me rolling 💀
Slime ball Remington James will try to steal the reciepes
That burn on the outside of the apple fritter makes it look more appealing to me
LOL. Well, it tastes like poo poo since its burnt.
Nick lower calorie ground beef up here in Canada is basically non existent 91/9 is the best you can find in a normal store. I think that’s why Will and Greg tend to go with Turkey.
Thats sad, but now makes sense. I definitely would have went with the 91/9 though personally. Worth the calories for the real beef flavor and flavor from the fat.
Hey what was the music from the 18 minute mark? It's from an old game right?
His Canadian, it's metric system. In Australia, the same. So if he does pounds/😊oz, i I just don't get. Ml, TSP ,lt and kgs. But got good kitchen scales that cover ALL thankfully!!...
Why did I say bless you when he sneezed 💀
What is the air fryer you have called? I wanna buy it.
Nick you’re looking shredded 😮
Yes do Greg’s cookbook. Great video!
If i do the breakfast I would have to remove the eggs and change the breads as I don't like eggs or muffins but It genuinely looks amazing
@17:30 the One Piece sus music kicking in, my guy 😂
You are right about the turkey, I always use low-fat beef instead. Turkey is nasty, don't know why North America thinks it's good food. Here in Europe turkey is very rare, cause it's just a shit-tasting chicken.
3:40 Sooo good man
What kind of portable stove do you have? I need to buy one?
You’re like the cooking David Blaine
Can you pls eat from zach rochelou's cookbook for a day
The reason they use ground turkey and not beef is because in Canada 93% beef is not available!
I wouldve gone 91/9 for sureeeeee! Or at least a mix of 91/9 and 99/1 so you can get a good amount of beef flavor.
Subscribed for the one piece music 😅
We get it… you have a cookbook too
Hey Brennon! It is perfect to make comparisons when you have written your own. Thanks for watching!