It HAS been a while! So can you believe I just filmed my 5th short movie this year?? I honestly don't even know what to say. It's been a dream come true and these things don't really happen to people (right?) and it's been really touching if I take the time to look back at it. But what it means is I've taken some time away from RUclips. It's also given me an excuse to take time away. And to cook without needing to film every single thing. And it's been nice. But every time I cook without filming, I feel guilty as heck. So let's see. -- This recipe though - I love. The peach gum was such a FANTASTIC idea. But I think you could also braise jackfruit or just various mushrooms (shorter time) and I think you all would be really happy with the flavor and texture. Anyhow, hope you all have a really lovely weekend. Stay kind❤
What an ingenious way to use the thing--I believe I mentioned this under your introductory video for peach gum--I used to think was natural scraps, rather than a food or medicine, The finished dish looks wonderfully hearty for this time of year. Thanks for posting, and good luck with your off-RUclips endeavors!
Fantastic. I love learning about new ingredients. Thanks for the intro🙂do you know the nutritional breakdown? What are the calories, carbs, protein, etc.?
Wow, I've never heard of peach gum before! I wonder what else it could be used in. Maybe mixed into seitan or vegan sausage mix? I just want to say thank you. You show us so many interesting things. I always learn something new with your channel!
I really appreciate you saying that❤ Yes so it's a very interesting ingredient that I don't see used often outside of some Asian herbal soups or desserts. Like I mentioned if you don't cook it too much the texture is a cross between gelatin and agar. If you do - it's just that much softer.... but I think it works in this one because the original chunks of pork had these giant globules of fat in them...if you were to put it in seitan or...idk, a tofu sandwich, you would have to be ok with that texture in that. I have no idea what I'm saying...just rambling on. Happy Sunday 😂
It HAS been a while! So can you believe I just filmed my 5th short movie this year?? I honestly don't even know what to say. It's been a dream come true and these things don't really happen to people (right?) and it's been really touching if I take the time to look back at it. But what it means is I've taken some time away from RUclips. It's also given me an excuse to take time away. And to cook without needing to film every single thing. And it's been nice. But every time I cook without filming, I feel guilty as heck. So let's see. -- This recipe though - I love. The peach gum was such a FANTASTIC idea. But I think you could also braise jackfruit or just various mushrooms (shorter time) and I think you all would be really happy with the flavor and texture. Anyhow, hope you all have a really lovely weekend. Stay kind❤
What an ingenious way to use the thing--I believe I mentioned this under your introductory video for peach gum--I used to think was natural scraps, rather than a food or medicine, The finished dish looks wonderfully hearty for this time of year. Thanks for posting, and good luck with your off-RUclips endeavors!
Exotic.defintely new recipes that look great.
so happy to have just found your channel 😍! this looks so good!
Oh my god. This looks soo hearty! I wish I could taste it 😋
Looks mouthwatering!!!!
Fantastic. I love learning about new ingredients. Thanks for the intro🙂do you know the nutritional breakdown? What are the calories, carbs, protein, etc.?
Missed you!!
❤❤
Awww ❤
I like your videos!
Thank you so much
Wow, I've never heard of peach gum before! I wonder what else it could be used in. Maybe mixed into seitan or vegan sausage mix?
I just want to say thank you. You show us so many interesting things. I always learn something new with your channel!
I really appreciate you saying that❤ Yes so it's a very interesting ingredient that I don't see used often outside of some Asian herbal soups or desserts. Like I mentioned if you don't cook it too much the texture is a cross between gelatin and agar. If you do - it's just that much softer.... but I think it works in this one because the original chunks of pork had these giant globules of fat in them...if you were to put it in seitan or...idk, a tofu sandwich, you would have to be ok with that texture in that. I have no idea what I'm saying...just rambling on. Happy Sunday 😂
you're a sweetheart....