evan do I dare say it.... I completely adore this channel n have since the 1st video I watched!!! I'd laugh with you on things I knew n understood already when mothering or when allowing starches to make friends or especially you'd say/ do something n show-it that clicked "the ahhh-moment" I'm soooo happy you started '-w2kitchen-' because that's no easy feat in of itself to start making videos putting yourself n friends out there not knowing where things will lead so there's that but I really believe in you in this channel n the awsum group that comments as crazy much I do!!! (for a while there I thought I commented too much n how could I say I get what you're saying n great idea n whaaat he just did makes sooo much more sense than how I used to things!!!) I LoVe talking so I'll manage.... I just wanted to say keep up the good hard work n you are loved appreciated n big hugs!!! to another great year n beyond!!! ❤️🍷🧄🫚🧅🍸🌾🍜🥢🍣❤️
I've never had this dish in its original form, but your version looks quite tasty. I continue to be interested in the way you cook the pasta to use its starch as an actual ingredient in the sauce instead of just boiling and dumping it with the cooking water. I haven't had a chance to try it, but it appeals to my "use everything, waste nothing" inclinations. I was also intrigued by the adding of the crushed peppercorn at various stages for depth of flavor. Since I'm not a fan of the "pepper effect", I suppose I could just skip the very last introduction and still get some milder and interesting flavors. I can't say it often enough: I always learn something new from one of your videos. :)
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I never thought of using kale instead of yibin yacai. That's really smart! Wonderful recipe as always
Never disappointing, SO GOOD
Magical! I can hardly wait to try this!
Love these adaptations! Had to subscribe, Keep them coming!
evan do I dare say it.... I completely adore this channel n have since the 1st video I watched!!! I'd laugh with you on things I knew n understood already when mothering or when allowing starches to make friends or especially you'd say/ do something n show-it that clicked "the ahhh-moment" I'm soooo happy you started '-w2kitchen-' because that's no easy feat in of itself to start making videos putting yourself n friends out there not knowing where things will lead so there's that but I really believe in you in this channel n the awsum group that comments as crazy much I do!!! (for a while there I thought I commented too much n how could I say I get what you're saying n great idea n whaaat he just did makes sooo much more sense than how I used to things!!!) I LoVe talking so I'll manage.... I just wanted to say keep up the good hard work n you are loved appreciated n big hugs!!!
to another great year n beyond!!!
❤️🍷🧄🫚🧅🍸🌾🍜🥢🍣❤️
I've never had this dish in its original form, but your version looks quite tasty. I continue to be interested in the way you cook the pasta to use its starch as an actual ingredient in the sauce instead of just boiling and dumping it with the cooking water. I haven't had a chance to try it, but it appeals to my "use everything, waste nothing" inclinations. I was also intrigued by the adding of the crushed peppercorn at various stages for depth of flavor. Since I'm not a fan of the "pepper effect", I suppose I could just skip the very last introduction and still get some milder and interesting flavors. I can't say it often enough: I always learn something new from one of your videos. :)
DanDaDan Linguine!
I read Dan Da Dan Linguine
I should go touch some gras...