I was a zero in life, but i always had a passion for cooking, when i saw your channel and other cooking channels 9 i began to cook more and other bad habbits started to vanish, now 1 year forwards i have my own takeaway restaurant and doing something with my life thank you so much for everything excuse my english, love from belgium 🤘
Cool bro, Thnking of doing something similar. Thinking mobile food truck, but with a permanant base/home, after this last year and wife nearly dieing it's time to jack in a hateful job that makes me miserable.
Just made this tonight and my dad absolutely loved it! He told me we have to add this to our go-to meals. Served it with a side of pickled bok choy and mustard greens!
Sam, I’ve been laying here in bed just watching your videos for the past 3 days. Just turned up positive for covid and can’t taste ANYTHING so I’m living vicariously through you for your reactions to the things you make. Thanks for keeping it positive all the time, it’s really helped me out here!
I would love to but I'd have to find someone to help me eat it. The roommate works a different shift than me...I guess I could leave some in the fridge as leftovers for him.
@@dbcooper409 They are my favorite. I moved to NC in 99 and went to Sure Beach NC and that's where I had my first one and I fell in love. I love them the regular way but sometimes I also get tomatoes, Lettuce, and mayo and even bacon when I make them at home.
10-15 minutes before the pork belly is finished, try adding a can of cooked quail eggs that have been rinsed to the pork belly for a surprise explosion.
Thank you for always being genuine. I love your cooking methods and the infamous face-paper-towel-roll-wipe😂 I love your take on what I call pork adobo.
Right on, Rylan. I want to know the brand of his kick-ass mixing bowls (the 'square' glass ones) and his gorgeous white serving plates. (The ones readily accessible under the upper kitchen cabinets.)
This looks amazing. My dad loves the channel and I've been trying to get him to try pork belly forever. I'm definitely going to make sure he sees this one
I’m so glad I found your channel I’ve made a few of your recipes and they really are easy and life changing! The birria tacos and Bolognese are my favorites so far can’t wait to try this one.
You mean Alabama white sauce right? Any other white sauce really is just a copy of ours. Though I think you guys also do vinegar based up there... You can claim if you like.
I have watched you for a long time and enjoy learning from you. I tried pork belly about a year ago and danced between each bite. Our method of cooking it is similar. I cut in to bite size pieces and boil for 2 hours in chicken stock, ginger, garlic and onions, Then drain well and fry for color in pan. Then add soy sauce, ginger, garlic, honey and (optional hot peppers). at the end of frying throw the sauce in for glaze and serve with rice. It is amazing the glaze is so easy and good. Thank you Sam!]
7:30 washing the starch actually prevents it from burning and a layer sticking to the bottom of the pot. You don't have to wash it but 1/3 of your rice will be inedible
It's still edible actually. In Vietnam, we called it "burnt" rice, and it's really crispy fresh off the cooker until it got cold, then it would be hard and somewhat inedible. burnt rice dipped in sweet and savory sauce/stew is a delicacy in the south of Vietnam
Hey guys just wanted to say that my family loves your show! My oldest son ( 4 ) and I have been watching non stop and trying all the recipes together! We got stuck in a rut of just leaving the tv on cartoons and doing our own thing during the day and now we have you guys! No shit it has changes the dynamics in our house! You guys are amazing! Thanks and keep up all the great content we can’t get enough! Wish I could figure out how to add a damn picture to the comments, my son wanted to send you a pic of him cooking while watching your show.
Interesting take on Lu Rou Fan - lots of similarities with the cooking wine, brown sugar, and aromatics. Big differences with the amount of brazing liquid you leave off with. I like to emulsify a sauce during the brazing period. Shallots are key. I liked how you used short/medium grain rice, Taiwan represents. Another fantastic video.
Hey guys. Just wanted to give a quick shout out to Sam, Chance, and Max. I started watching you guys back when I lived in a studio. Now that I have my own house with a normal kitchen I'm using everything I've learned from watching and making great food. You might even say it's a hobby now. I watch a few cooking channels on RUclips including chef Ramsey and you guys are by far my favorite. Keep doing what you do and I'll keep watching.
Wow, that's an awesome recipe and method. PS I'm fasting for 48 hours (only water - lots) and my favourite way to pass the time is watching your videos.
You are the very first person to say that when you add the water to the rice that YOU PUT YOUR FINGER IN AT THE TOP OF THE RICE TO MEASURE THE WATER!!!!!!! My question has always been “ is it to the knuckle measuring from the bottom of the to the knuckle or the top of the rice to the knuckle?” THANK YOU 🙏
Fun fact. Great breakfast bacon substitute. We didn't have any one morning but had some thick strips of pork belly. Cut it into pieces, add some salt since it's not cured, and cook as normal. About half way through we added some brown sugar, mixed, let sit, added a little more and mixed again. Wasn't smoky at all but still very delicious and quick. Next time I might try to brush with a little of my liquid smoke first which also knocks out salt... Who knows?
I try to teach everyone that method of measuring water for rice. Definitely one of the best techniques I've ever learned in my life and hasn't gone wrong yet.
Why rinse the rice? Excessive starch can have several affects. 1) strong overwhelming scent. 2) foaming/bubbling while cooking will end up with dried starchy flakey residue inside and outside the cooking container. Other than that it is not necessary to was uncooked rice.
Just discovered Sam and his YT Channel, and I love how naturally and unapologetically he is just a dude who loves great food cooking great dishes. Plain and simple. YT is so much better than Cable TV.
Sam, my family has an issue.. We have done most of your recipes and dishes which has now ruined so many of our restaurant experiences. We were just in San Jose and tried an Italian place that had "5 stars" on Yelp and it was horrible. We blame you a bit just because the level of our cooking at home has elevated so much. So thank you for that.
I like to add acouple of tablespoons of oyster sauce and a quarter of a teaspoon of ground white pepper with the soy sauce and just a pinch of 5 spice powder, not enough to really taste the 5 spice but enough for there to but that background flavour you know is there but not so much to make you say that is 5 spice. I also like to add some sweet chilli sauce at the end sometimes and serve it with a fried rice for a change. Thank you for sharing all these recipes, take care, God bless one and all.
By far one of the best RUclips channels on the platform but where's "the version that gives you the CRISPY skin on top" and a STCG Cutting Board? I've been looking all over for both.
Delicious! I ended up with too much liquid after the slow cook and wanted them to be crispy so I fried the chunks of pork belly in a large pan until they were brown and crispy
I just bought some pork belly to prepare for a Fourth of July BBQ and this recipe looks perfect! Thanks for posting it. Oh, and by the way, you are the only other non-Asian person I have ever seen use the finger measure method for rice. I've been doing it that way for thirty years! Never fails. Cheers!
In watching your videos I have been stocking up my my kitchen supplies. Today I learned Cholula has a handful of varieties. I bought the Chili lime, I used it on my eggs and potatoes this morning. It was okay. I usually use a jalapeno strawberry jam which I am very fond of. I can say you have be the most influential RUclipsr I have watched. I did put the green onions on top of my breakfast. Next, I need to buy a cutting board. Keep up the good work.
So tasty and so rich. You will want to eat it all but you must pace yourself. Now I'm off to see what I'll be cooking for this coming Sam the Cooking Guy Saturday at our house.
It's always a great day when your favorite RUclipsrs upload new videos on their channels. That pork belly looks delicious! Is there anything that Sam can't make?
Well I’ll definitely recommend cooking the pork belly “ADOBO” style. It’s like the national dish here in the Philippines 🇵🇭 and it looks exactly the same. Just with soy plus vinegar.
Have to disagree a larger cast iron or Dutch oven then what you were using would do the same as your small pot. In fact those would hold the heat better to give a better browning.
Hey Sam. I love your Vids. I started cooking your stuff when I first made pizza eggs. I made your jambalaya a couple of days ago and it was amazing! I’m not good at cooking and it was just so easy. Is it possible you could make more one pot dishes like that? It would help those out who want to cook better for themselves but the thought of grilling freaks them out.
My boyfriend and I love your videos! We think you guys are hilarious and love all of your recipes. We’re from NJ and wanted to see you recreate a Taylor ham egg and cheese :)
A waiter approached our table and asked us if we enjoyed our meal. “It was absolutely delicious, I ate every last bit!” said my wife. “And Sir?” said the waiter. “How did you find the pork belly?” Oh, about six years ago, we met at a sales convention.
Sam; This is pork belly... it's where bacon comes from. Me (a brit, and probably most Europeans); Our bacon comes from the back of the pig, pork belly is for special dinners or occasionally weekend/ holiday lunches
I finally tried pork belly. It's good! Price wasn't bad. Next gonna try pork belly kabobs and thinking maybe forming rice into balls and doing a rice tempura thing.
Guess I know what I'm having for dinner tonight! Not sure if this dish will be up to the usual standards though, because there was no paper towel wipe. The gorgeousness of a dish can be gauged by the paper towel wipe. The better it is, the bigger the wipe.
Wow. I eat tacos like 4 days a week so I'll be putting good eye out for that crispy pork. Also I made that onion smash burger deal. Was very good. Thanks.
I was a zero in life, but i always had a passion for cooking, when i saw your channel and other cooking channels 9 i began to cook more and other bad habbits started to vanish, now 1 year forwards i have my own takeaway restaurant and doing something with my life thank you so much for everything excuse my english, love from belgium 🤘
Cool bro, Thnking of doing something similar. Thinking mobile food truck, but with a permanant base/home, after this last year and wife nearly dieing it's time to jack in a hateful job that makes me miserable.
Good for you dude! Nice work!
Where you at? I'm always looking for new places to eat from
Bravo!
you rock my guy
The close up of Sam nearly cutting the end of his finger off multiple times adds a nice touch.
Wait when was it I think I missed it
@@georgemartinez9987 when he was dicing the pork belly in the first few mins.
Dear Sam, you have just made every Asian proud of you with how you made rice. We now grant you the title of honorary Asian.
Removing the starch was a pro tip indeed
#stophate
But he didn’t wash it enough it still came out clumpy and sticky
The only thing I would change, even though I'm not Asian, is to put a bit of EVOO in to prevent sticking, and to use chicken stock instead of water.
Just made this tonight and my dad absolutely loved it! He told me we have to add this to our go-to meals. Served it with a side of pickled bok choy and mustard greens!
Sam, I’ve been laying here in bed just watching your videos for the past 3 days. Just turned up positive for covid and can’t taste ANYTHING so I’m living vicariously through you for your reactions to the things you make. Thanks for keeping it positive all the time, it’s really helped me out here!
Pork belly is so under rated. When we made it in the restaurant, I always felt like we were doing it more for the cooks than the guests.
Sam’s RUclips channel makes me want to cook everything that he makes .
How about you cook it and I’ll eat it.
I would love to but I'd have to find someone to help me eat it. The roommate works a different shift than me...I guess I could leave some in the fridge as leftovers for him.
but are you really doing it? i want to but never ectually do, i do use the little tips he gives...
@@bas4752 no not yet
As a Filipino, you made us proud with your rice cooking method and pork belly recipe!
Still waiting on you to do a Carolina style burger. Seriously, I love the show and you have put a new joy into my cooking.
One does not discuss beef during a pork tribute, especially when it's pork belly!
:>)
oooh!!!! -- carolina style burger would be so goood. I second this request!!
Dude you got me intrigued. What is a Carolina burger? (From the UK here)
@@StrobeFireStudios typically it consists of no bean chili, mustard onions, and Cole slaw.
@@dbcooper409 They are my favorite. I moved to NC in 99 and went to Sure Beach NC and that's where I had my first one and I fell in love. I love them the regular way but sometimes I also get tomatoes, Lettuce, and mayo and even bacon when I make them at home.
10-15 minutes before the pork belly is finished, try adding a can of cooked quail eggs that have been rinsed to the pork belly for a surprise explosion.
Sam: Washes rice
Asians: That's my man
Exactly! And he used the finger technique! Lol!
Uncle Roger needs to see this video!
Hello niece and nephew...
But we don’t buy bags of rice that small and he didn’t pour it out with a coffee mug that’s missing it’s handle! 🤣
@@steverennie5787 His rice is clumpy af though. he didnt wash it enough
Thank you for always being genuine. I love your cooking methods and the infamous face-paper-towel-roll-wipe😂 I love your take on what I call pork adobo.
Is it bad when you watch Sam the cooking guy so much that you notice he bought a new set of pots and pans? Lol
What brand are those?
Same
That pot looked expensive
anyone catch the brand of those new pots?
Right on, Rylan. I want to know the brand of his kick-ass mixing bowls (the 'square' glass ones) and his gorgeous white serving plates. (The ones readily accessible under the upper kitchen cabinets.)
This looks amazing. My dad loves the channel and I've been trying to get him to try pork belly forever. I'm definitely going to make sure he sees this one
Mmm... Pork belly has always been one of my favorites, love seeing options besides the fried I'm used to.
In Vietnam we make this using coconut water and fish sauce in place of soy sauce and broth, add in some whole green onion and chilies.
I’m so glad I found your channel I’ve made a few of your recipes and they really are easy and life changing! The birria tacos and Bolognese are my favorites so far can’t wait to try this one.
Yeah, lets look at making a brisket super sandwich with Carolina white sauce? Come on Sam WE NEED THIS!!! Maybe some homemade cole slaw
You mean Alabama white sauce right? Any other white sauce really is just a copy of ours. Though I think you guys also do vinegar based up there... You can claim if you like.
I have watched you for a long time and enjoy learning from you. I tried pork belly about a year ago and danced between each bite. Our method of cooking it is similar. I cut in to bite size pieces and boil for 2 hours in chicken stock, ginger, garlic and onions, Then drain well and fry for color in pan. Then add soy sauce, ginger, garlic, honey and (optional hot peppers). at the end of frying throw the sauce in for glaze and serve with rice. It is amazing the glaze is so easy and good. Thank you Sam!]
My man didn't only use rice cooker, but he also washed the rice AND even used the finger measuring technique. As an asian, you have my respect.
He probably watched Jokoy... 🤭
"this is a a a a a a a" LMFAOO
When you thinking of good it’s going to taste and have no room tell you what it is.
@@klashnacovak47
That sentence makes me go a a a a a a a
I like to boil the pork belly. Melt sugar in oil for few minutes toss the meat and add the spices and sauces. Then braise it in a pot.
Kudos to the perfect explanation of what pork belly is: “It’s where bacon comes from...” :-) btw love this recipe!
7:30 washing the starch actually prevents it from burning and a layer sticking to the bottom of the pot. You don't have to wash it but 1/3 of your rice will be inedible
It's still edible actually. In Vietnam, we called it "burnt" rice, and it's really crispy fresh off the cooker until it got cold, then it would be hard and somewhat inedible. burnt rice dipped in sweet and savory sauce/stew is a delicacy in the south of Vietnam
Hey guys just wanted to say that my family loves your show! My oldest son ( 4 ) and I have been watching non stop and trying all the recipes together! We got stuck in a rut of just leaving the tv on cartoons and doing our own thing during the day and now we have you guys! No shit it has changes the dynamics in our house! You guys are amazing! Thanks and keep up all the great content we can’t get enough! Wish I could figure out how to add a damn picture to the comments, my son wanted to send you a pic of him cooking while watching your show.
Sam you and the guys are the definition of doing one thing, and doing that one thing RIGHT --- COOKING & ENTERTAINING
Interesting take on Lu Rou Fan - lots of similarities with the cooking wine, brown sugar, and aromatics. Big differences with the amount of brazing liquid you leave off with. I like to emulsify a sauce during the brazing period. Shallots are key. I liked how you used short/medium grain rice, Taiwan represents. Another fantastic video.
Thanks to your skills, personality, and your son editing.... you'll hit 3M subs easy!! This is extremely addicting to watch.
Whoever picks the music has good taste. I dig the intro and the end. Relaxing.
Hey guys. Just wanted to give a quick shout out to Sam, Chance, and Max. I started watching you guys back when I lived in a studio. Now that I have my own house with a normal kitchen I'm using everything I've learned from watching and making great food. You might even say it's a hobby now. I watch a few cooking channels on RUclips including chef Ramsey and you guys are by far my favorite. Keep doing what you do and I'll keep watching.
Made this dish tonight. It was great! Thank you!
I love how you measured your rice with your finger! That’s an Asian way to measure your rice and it always comes out perfect!
Thank you Sam for teaching me the finger trick for measuring water when cooking rice. I am a cook by feel guy and rice sometimes gives me fits.
Filipino Adobo with pork belly is amazing!!!!
And then chicharon yummm!!!
I’m gonna make adobo this weekend!! Yummmmmm
Wow, that's an awesome recipe and method.
PS I'm fasting for 48 hours (only water - lots) and my favourite way to pass the time is watching your videos.
the best way to pass time while fasting is to watch mouth watering recipes on YT? you have more willpower than most my man
You are the very first person to say that when you add the water to the rice that YOU PUT YOUR FINGER IN AT THE TOP OF THE RICE TO MEASURE THE WATER!!!!!!! My question has always been “ is it to the knuckle measuring from the bottom of the to the knuckle or the top of the rice to the knuckle?” THANK YOU 🙏
Fun fact. Great breakfast bacon substitute. We didn't have any one morning but had some thick strips of pork belly. Cut it into pieces, add some salt since it's not cured, and cook as normal. About half way through we added some brown sugar, mixed, let sit, added a little more and mixed again. Wasn't smoky at all but still very delicious and quick. Next time I might try to brush with a little of my liquid smoke first which also knocks out salt... Who knows?
I know what I am making for dinner tomorrow! I already made the short rib ragu with pasta, this is next!
Sam: Your gonna wanna slap someone!
Me: Hey mama...
Sam: but don't!
Me: Nevermind...
I try to teach everyone that method of measuring water for rice. Definitely one of the best techniques I've ever learned in my life and hasn't gone wrong yet.
Uncle Roger will approve of your rice-cooking method!
FUIYOH!
No he wont.... The green union wilted.. haiyaaa....
who cares what he thinks
No..... No he wouldn't.... Didn't wash nearly enough, and used wrong finger
I just picked up some pork belly. This is on the list for sure.
I made this and served it with Chinese cucumber salad (from the NYT!) and it’s so yummy!!!!
A member of the club?
So you mean.... Sam's Club?
Why rinse the rice? Excessive starch can have several affects. 1) strong overwhelming scent. 2) foaming/bubbling while cooking will end up with dried starchy flakey residue inside and outside the cooking container. Other than that it is not necessary to was uncooked rice.
Every Filipino grandma teaches her grandkids that method of measuring the water level on the rice cooker. The knuckle method. Cheers from the 🇵🇭
Just discovered Sam and his YT Channel, and I love how naturally and unapologetically he is just a dude who loves great food cooking great dishes. Plain and simple. YT is so much better than Cable TV.
Sam, my family has an issue.. We have done most of your recipes and dishes which has now ruined so many of our restaurant experiences. We were just in San Jose and tried an Italian place that had "5 stars" on Yelp and it was horrible. We blame you a bit just because the level of our cooking at home has elevated so much. So thank you for that.
I like to add acouple of tablespoons of oyster sauce and a quarter of a teaspoon of ground white pepper with the soy sauce and just a pinch of 5 spice powder, not enough to really taste the 5 spice but enough for there to but that background flavour you know is there but not so much to make you say that is 5 spice. I also like to add some sweet chilli sauce at the end sometimes and serve it with a fried rice for a change. Thank you for sharing all these recipes, take care, God bless one and all.
Seeing Sam measure the water for the rice using the ONLY way anyone needs to use, makes my heart smile!! 🤗
'Das How!
I keep drooling. Every episode. Thanks for this recipe. Cant wait for the crispy pork belly one too!!
By far one of the best RUclips channels on the platform but where's "the version that gives you the CRISPY skin on top" and a STCG Cutting Board? I've been looking all over for both.
Looks exactly like a popular Filipino-Cebuano dish known as 'Pork Humba' with Rice... PERFECT combination
Delicious! I ended up with too much liquid after the slow cook and wanted them to be crispy so I fried the chunks of pork belly in a large pan until they were brown and crispy
I just bought some pork belly to prepare for a Fourth of July BBQ and this recipe looks perfect! Thanks for posting it. Oh, and by the way, you are the only other non-Asian person I have ever seen use the finger measure method for rice. I've been doing it that way for thirty years! Never fails. Cheers!
I loved how you showed how you cooked the food before you ate it. Pork belly looks delicious 😊
In watching your videos I have been stocking up my my kitchen supplies. Today I learned Cholula has a handful of varieties. I bought the Chili lime, I used it on my eggs and potatoes this morning. It was okay. I usually use a jalapeno strawberry jam which I am very fond of. I can say you have be the most influential RUclipsr I have watched. I did put the green onions on top of my breakfast. Next, I need to buy a cutting board. Keep up the good work.
So tasty and so rich. You will want to eat it all but you must pace yourself. Now I'm off to see what I'll be cooking for this coming Sam the Cooking Guy Saturday at our house.
Keep up the great work 💯💪🏾
Love the smell of cooking belly in the morning ( That's what he said) Looks very tasty and will try this. Thanks again
wow! Sam is polishing rice like Japanese! besides adjusting water amount with finger! Who teaches that way? Great! I love that!
I just got my slab of belly today I can't wait
It's always a great day when your favorite RUclipsrs upload new videos on their channels. That pork belly looks delicious! Is there anything that Sam can't make?
Okay so I watched this and had to make it. My wife was so surprised on how good it was. Thanks Sam you have made me a better cook.
Yall should definitely make Reubens for St. Patrick's day!
SECOND THAT!
Um corn beef & cabbage ???
@@michaellacollins13 Well cabbage in the form of sauerkraut. But hell yeah!
I use a slow cooker to braise that belly....i also add mirin , sake , some cut red chillies and leek or spring onion
The skin of the pork is great when you cook filipino lechon the skin is like a chip of flavor
Four people in the shot at 5:09. I love it Max. That's like an Easter egg.
so Much CONTENT 🤗
Making this Sunday now - thank you!
I just made this, it was amazing! Highly suggest
Love how you measured the rice the Asian way 🔥 This dish is almost similar to our most famous dish in the Philippines, Pork Adobo.
Uncle Roger will be HAPPY...A Gweilo using Finger Method to measure water!
Joshua Weissman also uses the Finger Method.
Well I’ll definitely recommend cooking the pork belly “ADOBO” style. It’s like the national dish here in the Philippines 🇵🇭 and it looks exactly the same. Just with soy plus vinegar.
Watching from Australia every week. Great channel!
Great job Sam, love Taiwanese style braised pork over rice
Chinese
See in China we also added pilled soft boiled eggs and chopped potatoes with them! They goes really well together
Looks delicious and delightful
The way u measured the water to put on the rice for boiling just earned u waaaay more asian subscribers than u may think ahaha
It’s always a let down for me when Sam tells me how fragrant the food is when I’m sitting on the toilet.........
Have to disagree a larger cast iron or Dutch oven then what you were using would do the same as your small pot. In fact those would hold the heat better to give a better browning.
Hey Sam. I love your Vids. I started cooking your stuff when I first made pizza eggs. I made your jambalaya a couple of days ago and it was amazing! I’m not good at cooking and it was just so easy. Is it possible you could make more one pot dishes like that? It would help those out who want to cook better for themselves but the thought of grilling freaks them out.
nice !! hiting that tomorrow night. thanks sam.
My boyfriend and I love your videos! We think you guys are hilarious and love all of your recipes. We’re from NJ and wanted to see you recreate a Taylor ham egg and cheese :)
Can't wait to see crispy belly show Sam!!
A waiter approached our table and asked us if we enjoyed our meal.
“It was absolutely delicious, I ate every last bit!” said my wife.
“And Sir?” said the waiter. “How did you find the pork belly?”
Oh, about six years ago, we met at a sales convention.
bahahahaha
Im gonna make this recipe ASAP!! You make it look so easy and soo good!
Sam; This is pork belly... it's where bacon comes from.
Me (a brit, and probably most Europeans); Our bacon comes from the back of the pig, pork belly is for special dinners or occasionally weekend/ holiday lunches
Best recipe in the last seven days! I'll make this one
Hello uncle Sam! You’re an amazing chef I learn a lots from your recipe
Can we request a short side video on how to make the sauces Sam likes please and thank you? Like ranch, honey mustard, etc?
Gonna make it for shure😁 thx Sam
This is the first non Filipino cook/chef I've watched make rice that way, I approve!
I finally tried pork belly. It's good! Price wasn't bad.
Next gonna try pork belly kabobs and thinking maybe forming rice into balls and doing a rice tempura thing.
All that I can say is hell yeah. I cannot wait to make this. Keep up the fine work gentlemen love your show
OMG - you’ve done it again...... On the stove now and I can’t wait to put this in my mouth. 🤤🤤🤤
Just made this and it's incredible!
Guess I know what I'm having for dinner tonight!
Not sure if this dish will be up to the usual standards though, because there was no paper towel wipe. The gorgeousness of a dish can be gauged by the paper towel wipe. The better it is, the bigger the wipe.
Sam the cooking guy body pillow merch when????
Wow. I eat tacos like 4 days a week so I'll be putting good eye out for that crispy pork. Also I made that onion smash burger deal. Was very good. Thanks.