My ‘Alternative’ Egg Recipes Suggestions: 1. Scrambled Eggs with Onion, Chillies, Coriander, and Tomatoes. (Optional: Add Chilli Oil) 2. Fried Eggs with Black Salt, Black Pepper, and Piri Piri Powder.
Who knew you were so funny? That answer about your feet had me dying laughing. As far as your pop up. I’m in Seattle, but I’d try to make it but definitely would support.
I do not have a cat but have read about the Siberian cat breed. Even though it is long haired, it produces less of the protein responsible for allergic reactions. At least that what is written about the Siberian. Google has info about the breed. It is a nice looking cat. Good luck.
Hey, just wanted to say thank you for making these videos. I worked in kitchens for a few years during and just after uni, and it's an experience I'd always wanted but I found I lost some of my passion for cooking for myself afterwards because I fell into a cooking rut where I just bulk cooked the same meals every week. But something about the vibe you have with food made me want to start experimenting once again, and my partner is very pleased with the new food! He's even started cooking more himself.
As far as breakfast I like making frittatas with lots of fresh vegetables and using leftover ham or sausage. Another thing I like to do is add a little yellow mustard and tarragon to the beaten eggs while making this dish. ❤️ your VLOGS ✌🏻
I really enjoyed this, Ryan. With reagards to the wine question, personal experience has shown that one's palate changes over time. And the debate of price / quality... I still often buy a bottle purely for the label - because it's quirky / pretty or occasionally obscene. I've had some pleasant as well as some nasty surprises doing it that way! LOL!
When I found out you have a korean boyfriend, I just girl giggling and excited (I'm a gay guy also). I am also a cook/server and these jobs are hard especially when we are short staffed. Hearing you and seeing you and your boyfriend cooking make me very happy. Thank you for posting these great insightful videos!
To answer about question which coffee is good in Calgary. I'm from Montreal and really love order Fratello in Calgary. I will really recommend the God Father coffee ☕
Thanks so much Ryan..all.good info...what's the best way to cook an omelette please.. never get it right .water or cream.or nothing added..low heat or high.. folding too !@ thanks lolxxxxx
Sort of new viewer. You are winning me over with many small points of opinion and culinary basics. I like the way you correctly pronounce "herb" with the "h" in an English language context. Ditto your similarly North American emphasis on the first syllable of "shallots." French is fine for the French or the Québécois; I prefer Anglicization for the common man. Some words you use like "route" can go either way. As to coffee, your taste is impeccable. Only thing I would say is that a good cappuccino at breakfast is hard to beat. Your comparison of onions to garlic in how to make a good sauce was also spot on. As to puff pastry, it's an art acquired only after many unsuccessful tries. Better for most folks to just buy it. Thanks finally for the comment on that ubiquitous kitchen creep Sal Monella.
I gotta say thank you for the coffee part, for both of your vid’s and joe’s. I mean, although coffee is my go to afternoon juice, I don’t go to coffee shops much. My typical coffee is either long black, pour over, and, seeing you guys enjoying and exploring local coffee shops make me want to go too. Trying out different beans and exploring each taste and uniqueness are quite experiences. BTW, I’m a fan of Maangchi too
Ryan have a look at Helen Rennies channel on making Croissant on u tube..She nails it.. and gives good instruction on lamination and why it may not work.. Technique is not the only part of the puzzle..This tutor knows her stuff.. See what you think !!Kindness your way Lochness Scottish Highlands..
I live on the coast, and it's all overpriced, low quality seafood and Italian. Please someone, please open a decent not horribly expensive Asian restaurant. I don't care, what region/country. Save me from garlic bread and watery clam chowder.
Goog god, sweet baby Jesus! How come this man gets more and more handsome in each video? Is it what he is drinking? Cause i want 20 litres. Plus always vibrant and appealing video as always.
I’ve worked in kitchens since I was 17 and oh my goodness there’s always so much to learn it can be so stressful but also very stimulating/ fun depending on who you work with.. I’m moving to social work but definitely going to miss the kitchen vibes 😩
Here’s a tip from a Dutch bloke: our delicious biscuits 😉 are either pronounced as ‘Spay - cu* - lows’ when you use the Flemish (Belgian Dutch) version of the name (speculoos) or ‘Spay - cu* - lahs**’ when you use the Dutch version of the name (speculaas) * the ‘u’ in ‘cu’ is pronounced the same way as the ‘u’ in the French word ‘nu’ (naked) ** -laas, transcribed as ‘lahs’: the vowel is similar (not identical) to the ‘a’ in the word ‘hard’ in RP (British English) But whatever you say, don’t pronounce ‘-loos’ with an ‘ewe’-sound 😉 PS: great video, as always. I love how concise and to-the-point you are, as well as your dry wit and respectful way of voicing your opinion. 👍🏽
@@Kajinku That’s what I said, didn’t I? 😉 Although to be fair, the Belgian version is derived from the Dutch. The reason I mention both is a) because he’s a stickler for details b) foreigners, especially those from across the Atlantic, tend to lump both together as ‘speculoos’ whereas it’s often ‘speculaas’ they’re enjoying 😊
Ryan I miss the questions on Instagram. I enjoy a lot the video. The majority of the questions was about food, and cuisine. You have a great physique, how do you keep it that way, it’s genetics, exercise, some sport or gym. I want to experiment with flavors, revolving things that are supose not to, have you done something like that, and have a great result from it. Would you share it with us on a video, that would be cool. Wishing you the best on your channel, hope you achieve whatever you are looking for, new suscriber. I enjoy and like your videos, editing is superb, the concept, narrative, order, to the point and of course You, your personality, charisma, knowledge and good looks create a chemistry with the cam that is smooth to watch. Grettings from Mexico 🇲🇽 ✌️
Your food looks delicious!! Found your channel from your bfs channel:))) Never thought I would want to date a chef so bad LOL :* I look forward to following your channel xx :)) You are really inspiring !!!
super easy breakfast i like doing is slapping a corn tortilla on a pan with some oil and then putting an egg on top of it, and just top with whatever toppings you have available (salsa, pickled onions, sour cream, avocado, etc etc)
Lol i think i was or was one of the people that asked if you do the pop up but yes i would attend. I live in California but id travel to Canada just to attend your pop up.
Slytherin is best! Also, I have been working in the entertaiment and event industry for 20 years, and I feel liek I have hit the end of my time, I just have no passion for it anymore, in a lot of ways, it is very similar to the culinary world, long hours, underappreciation, bad work to life balance. Stick with what you really love. Glad you are thriving
LOve the fact that you love 'speculaas.' --I was born in Holland and I remember it as a favorite childhood treat. It's pronounced 'aa' by the way, not 'oo.' Wonderful mix of cinnamon, nutmeg, much else I'm sure--a unique cookie taste. Hard to find here in upstate New York.
![Yailin La Mas Viral, @kreizyk.official - Dale 2 (Remix) [Video Oficial]](http://i.ytimg.com/vi/JaYHBzgqz94/mqdefault.jpg)
Ryan is not a Coffee Addict, he is a Coffee Connoisseur 🔥
dude... how many comments did you post for every video LOL
@@robmarth2226 I have thoughts. I get carried away.
@@PokhrajRoy. not saying it's bad, but maybe consider if he may get creeped out a little bit
My ‘Alternative’ Egg Recipes Suggestions:
1. Scrambled Eggs with Onion, Chillies, Coriander, and Tomatoes. (Optional: Add Chilli Oil)
2. Fried Eggs with Black Salt, Black Pepper, and Piri Piri Powder.
I'm from the Philippines and I love Kare-Kare as well!!!! I've been watching your videos and thank you for all of them! More power to you and Joe!!
“Pop yourself open a nice little beverage” when couples start sounding like each other 😂😂😂😇♥️♥️
"and then you eat the cloth and you die." ROFL I was dead from this statement alone!
Ryan, loved the video. Great questions and answers. My best to you and Joe. Thanks for sharing. 💪💪
How to properly dispose a jar full of used deep fry oil? Note: I don't have a backyard. I live in a condo. Thanks!
Ryan is a Natural at this 🤗 🙌🏽 & thanks for the info 👍
Thank you for saying that Caviar is overrated. A lot of us feel safe in your presence lol
Check out oriental short-haired cats. They have single layer of fur and are least likely to cause allergies. They are very affectionate and vocal.
Who knew you were so funny? That answer about your feet had me dying laughing. As far as your pop up. I’m in Seattle, but I’d try to make it but definitely would support.
Oh wow Ryan your skin is flawless. Looking good.
I enjoy all your videos. I do notice you and Joe loves cooffeeeeeee
ur so pretty. and thank you for talking lots about coffee...we like coffee x
I do not have a cat but have read about the Siberian cat breed. Even though it is long haired, it produces less of the protein responsible for allergic reactions. At least that what is written about the Siberian. Google has info about the breed.
It is a nice looking cat.
Good luck.
Hey, just wanted to say thank you for making these videos. I worked in kitchens for a few years during and just after uni, and it's an experience I'd always wanted but I found I lost some of my passion for cooking for myself afterwards because I fell into a cooking rut where I just bulk cooked the same meals every week. But something about the vibe you have with food made me want to start experimenting once again, and my partner is very pleased with the new food! He's even started cooking more himself.
This was so heartwarming to read. Thank you for sharing, and wishing you the very best ❤️
As far as breakfast I like making frittatas with lots of fresh vegetables and using leftover ham or sausage. Another thing I like to do is add a little yellow mustard and tarragon to the beaten eggs while making this dish. ❤️ your VLOGS ✌🏻
I really enjoyed this, Ryan.
With reagards to the wine question, personal experience has shown that one's palate changes over time. And the debate of price / quality... I still often buy a bottle purely for the label - because it's quirky / pretty or occasionally obscene. I've had some pleasant as well as some nasty surprises doing it that way! LOL!
I’d need to teleport to your Pop-Up Eatery but I wish you all the best! 👏🏽
Loved this!! 💖
THANK YOU!!!!
When I found out you have a korean boyfriend, I just girl giggling and excited (I'm a gay guy also). I am also a cook/server and these jobs are hard especially when we are short staffed. Hearing you and seeing you and your boyfriend cooking make me very happy. Thank you for posting these great insightful videos!
To answer about question which coffee is good in Calgary. I'm from Montreal and really love order Fratello in Calgary.
I will really recommend the God Father coffee ☕
Thanks so much Ryan..all.good info...what's the best way to cook an omelette please.. never get it right .water or cream.or nothing added..low heat or high.. folding too !@ thanks lolxxxxx
100% would show up to the popup
Sort of new viewer. You are winning me over with many small points of opinion and culinary basics. I like the way you correctly pronounce "herb" with the "h" in an English language context. Ditto your similarly North American emphasis on the first syllable of "shallots." French is fine for the French or the Québécois; I prefer Anglicization for the common man. Some words you use like "route" can go either way. As to coffee, your taste is impeccable. Only thing I would say is that a good cappuccino at breakfast is hard to beat. Your comparison of onions to garlic in how to make a good sauce was also spot on. As to puff pastry, it's an art acquired only after many unsuccessful tries. Better for most folks to just buy it. Thanks finally for the comment on that ubiquitous kitchen creep Sal Monella.
I gotta say thank you for the coffee part, for both of your vid’s and joe’s. I mean, although coffee is my go to afternoon juice, I don’t go to coffee shops much. My typical coffee is either long black, pour over, and, seeing you guys enjoying and exploring local coffee shops make me want to go too. Trying out different beans and exploring each taste and uniqueness are quite experiences. BTW, I’m a fan of Maangchi too
Question: What does your ideal Poutine look like?
Italian food is hugely popular. But Italians don't eat at Italian restaurants. They at their mom's or at their nonna's (Grandma's). lol
good vid
Wow thanks for comment....
Damn white boi 🤩😍🥰🥺
Kare-kare is a good Filipino dish😊Try more Filipino dishes 😊
Quote of the Day: “There are too many Italian Restaurants.”
💯🔥💯👍🏾
SAME🌶💫😁💯 Where are your earrings🦻❓
❤
I assume your feet are pretty big
and that's the most important thing
when you're in to too big "walks"
Ryan have a look at Helen Rennies channel on making Croissant on u tube..She nails it.. and gives good instruction on lamination and why it may not work.. Technique is not the only part of the puzzle..This tutor knows her stuff.. See what you think !!Kindness your way Lochness Scottish Highlands..
Way better vlogger than your bf😁
💙💙💙💙💙💙
I'm here for the feet. Lolll kidding! Or am I?! Hmmmm. 😊
🫶✨✌️💫👍😎❤️🔥
50 points to Slytherin!
I live on the coast, and it's all overpriced, low quality seafood and Italian. Please someone, please open a decent not horribly expensive Asian restaurant. I don't care, what region/country. Save me from garlic bread and watery clam chowder.
I bet Joshua's cookbook is useless as his exotic ingredient filled video recipes are
"I just don't wash my chicken." Make that the video tag. 👏
Goog god, sweet baby Jesus! How come this man gets more and more handsome in each video? Is it what he is drinking? Cause i want 20 litres.
Plus always vibrant and appealing video as always.
I’ve worked in kitchens since I was 17 and oh my goodness there’s always so much to learn it can be so stressful but also very stimulating/ fun depending on who you work with.. I’m moving to social work but definitely going to miss the kitchen vibes 😩
Wow, your comment about rinsing raw chicken makes a lot of sense! 🍗
Here’s a tip from a Dutch bloke: our delicious biscuits 😉 are either pronounced as ‘Spay - cu* - lows’ when you use the Flemish (Belgian Dutch) version of the name (speculoos) or ‘Spay - cu* - lahs**’ when you use the Dutch version of the name (speculaas)
* the ‘u’ in ‘cu’ is pronounced the same way as the ‘u’ in the French word ‘nu’ (naked)
** -laas, transcribed as ‘lahs’: the vowel is similar (not identical) to the ‘a’ in the word ‘hard’ in RP (British English)
But whatever you say, don’t pronounce ‘-loos’ with an ‘ewe’-sound 😉
PS: great video, as always. I love how concise and to-the-point you are, as well as your dry wit and respectful way of voicing your opinion. 👍🏽
He said 'speculoos', which is not only the Belgian version of the name, but also a slightly different cookie than 'speculaas'... and Belgian. ;-)
@@Kajinku That’s what I said, didn’t I? 😉 Although to be fair, the Belgian version is derived from the Dutch. The reason I mention both is a) because he’s a stickler for details b) foreigners, especially those from across the Atlantic, tend to lump both together as ‘speculoos’ whereas it’s often ‘speculaas’ they’re enjoying 😊
Ryan
I miss the questions on Instagram.
I enjoy a lot the video.
The majority of the questions was about food, and cuisine.
You have a great physique, how do you keep it that way, it’s genetics, exercise, some sport or gym.
I want to experiment with flavors, revolving things that are supose not to, have you done something like that, and have a great result from it.
Would you share it with us on a video, that would be cool.
Wishing you the best on your channel, hope you achieve whatever you are looking for, new suscriber.
I enjoy and like your videos, editing is superb, the concept, narrative, order, to the point and of course You, your personality, charisma, knowledge and good looks create a chemistry with the cam that is smooth to watch.
Grettings from Mexico 🇲🇽 ✌️
No entiendo nadita de inglés compa, pero también me dedico a la cocina jajaja y por eso estoy acá, saludos :D
I’m so excited to see a new video on the channel because it’s such fun 👏🏽
Thorough, and very handsome .
Ryan, you look so adorable today 🌝
he is allway hot and cute😉🌶️🌹
You look like Ryan Bertroche!
Here I was, thinking I was inappropriate by saying Ryan looks cute and then someone asks him about his feet lmao
this hairdo looks good on you!
How old are you?
👍🏻👍🏻👍🏻
This video has such a mellow vibe, I love it
Great video. I like the shirt you wore. So, my question is, can I have it? I'll send you my mailing address. 😉 (just kidding) Say hi to Jasper.
Your food looks delicious!! Found your channel from your bfs channel:))) Never thought I would want to date a chef so bad LOL :* I look forward to following your channel xx :)) You are really inspiring !!!
super easy breakfast i like doing is slapping a corn tortilla on a pan with some oil and then putting an egg on top of it, and just top with whatever toppings you have available (salsa, pickled onions, sour cream, avocado, etc etc)
Lol i think i was or was one of the people that asked if you do the pop up but yes i would attend. I live in California but id travel to Canada just to attend your pop up.
Slytherin is best! Also, I have been working in the entertaiment and event industry for 20 years, and I feel liek I have hit the end of my time, I just have no passion for it anymore, in a lot of ways, it is very similar to the culinary world, long hours, underappreciation, bad work to life balance. Stick with what you really love. Glad you are thriving
Any update on your deviated septum? I have the same thing, and I am planning to have surgery.
Take care buddy, stay hot and crisp🌶️🌹😇
You’re so smart Beyond your years I love your RUclips
did u answer opening a restaurant?
Always happy when you have new content. :)
Shout out to PAPA!!!!!
❤️👍
MARJORAM TOO!!! 💙💙💙💙💙
LOve the fact that you love 'speculaas.' --I was born in Holland and I remember it as a favorite childhood treat. It's pronounced 'aa' by the way, not 'oo.' Wonderful mix of cinnamon, nutmeg, much else I'm sure--a unique cookie taste. Hard to find here in upstate New York.