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Followed to a tee. Didn’t work. Shells stayed attached to eggs. A mess.

A lot better than putting it in a plastic food storage bag, and then beating it with a rolling pin 😛

Thanks for not telling your life story and just getting to the point. Appreciate the recipe.

🙏✝️🤴👍👏👏👏👏👏👏

You got to measure the water

Low flame or medium flame??🔥

cool

I use the cores when I juice but otherwise I boil them with the rinds. I also wash oranges before I peel them and then add to the rinds while soaking in vinegar (unless they’re organic then just washing is enough) and I add them to the rinds as well. I sweeten it with Agave (if I don’t have honey) and it’s delicious. If you boil or simmer rather, longer than the 20-30mins will it ruin the nutrients in the tea?

I'm so trying this. I tease my friend about his hatred of avacados😂

right to the point

Water kitna waste kiya h

I see this method doesn’t include the EZ peal

Best sauce ever

You forgot the MSG.

Just lift a classic 3 today. These are heavy and that ash tray opening is sharp lol.

Can't believe how hard it is to find a good strawberry rhubarb pie recipe. I like the addition of a little brown sugar & small amount of vanilla. As a purest, I don't think it needs any of that other stuff. Every good cook knows you mix your thickening (in this case cornstarch) with your sugar. You never add them separately if you want your pie juices to be free of lumps. I think that's a bit too much salt in the filling & a lattice top, while pretty, is such a waste of time! Just roll the top crust over it & you're done. Guess I'll keep looking. This is close but not exactally how I remeber my Mom making it. Please cooks...write your recipes down for future generations. We're lost without them.

Awesome!

You didn’t mention how high the heat was

how much water to one cup of brown rice ?

You just boiled it, how can the enzyme survive?

This is a perfect video only thing missing is on what setting to cook the rice High, Low or Medium other than that its a great video 👍

Was suspicious because of so many other copy cats. After fixing 1/2 batch, well done, that's a keeper.

I thought the rice had to absorb the water?

Shell sticks when eggs are really fresh.

You neither told what is “perfectly cooked” nor the ratio so technically nothing helpful

Now that I know this crap has cricket powder protein in it, I will never eat it again. At the bottom of the box, it states that there is a bioengineered ingredient. So...all I had to do was look...and there it was. Crickets. Why not list this in the ingredients? Oh, I know, because their sales would fall. Glad I only had one bowl of it.

Dont blend the milk. Stir it in. It breaks down and loses nutritional value through blending. 😊

I did thid before This vid help me get over my cold if your having stomach issues get ready to take a dump

Yea how much water???

wow uhm lwk the egg tasted liek metal and shit and erm do not do this i used a ceramic plate with olive oil brand new eggs and that bitch exploded in the microwave and also it taste horrible once again

Looks absolutely delicious 😋

Very nice

Fuck it...ill just scramble them lol

I got rashes after drinking the tea for the first time. Anyone else experiencing the same?

Top of video is blurred

Great info

Not me eating these the same way😂😂

You make thing looks easy , thank you .

I just baked it. Very good recipe, very well explained. Thank you

I tried your recipie annnd 👍🏆💐😋

Too much heat!!

If we are using formula than we can't keep for 2-3 days, formula gets expired after 2hrs, please confirm

I love how you wrote no description so we have to guess what power you might have used for the microwave and what oil or sauce you added to the plate. Great (read as terrible) job!

i do this as well for my burgers but a bit different. for the base, I too use mayonaise and a little bit of mild, English mustard. I like to use diced pickle, considering whether the pickle is sweet or sour. if its sweet, i use some kind of acidity, whether it be vinegar or lemon and if it's sour, i usesome kind of sweet liquid such as a good quality bbq sauce or even tomato paste. i grate some onion or shallot into the sauce and some garlic if im not using aoli. sometimes i dont want to use pickle, so instead i use sweetthing as i said before and sour thing i said before, this sauce can become quite custoisable to suit almost any kind of meat

Question how much to do a 10” deep dish?

Gotta give this a try! Thanks 🙏

Thank you ❤

What? Just hold it. Problem doesn't exist 💀

I just made the sauce and ate with hamburger in my opinion the pickle or the onion was a bit too much but in general it was perfect, thank you very much chef ❤️

where the big macs and eggs and egg plants and fries