Would This Pot Component Assist You To



Video taken from the channel: Catherine’s Plates


3 Ingredient Chocolate Peanut Butter Fudge | One Pot Chef

Video taken from the channel: OnePotChefShow


Instant Pot EASY Strawberry Compote 1-min. | 3-Ingredient | No Pectin & Added Sugar

Video taken from the channel: I Heart Umami


Food Lab Basics: 3 Ingredient Macaroni and Cheese (1 Pot, 10 Minutes)

Video taken from the channel: J. Kenji López-Alt


Ramen_Lord’s Chashu might be the Best Chashu Ever (Recipe)

Video taken from the channel: Way of Ramen


20 Easy Crock Pot Recipes in 4 Ingredients or Less!

Video taken from the channel: POPSUGAR Food


2 Ingredient Chocolate Mousse | One Pot Chef

Video taken from the channel: OnePotChefShow

TUESDAY, April 18, 2017 (HealthDay News)—An ingredient in marijuana may reduce seizures in people with a severe form of epilepsy, a new study suggests. The ingredient in question is cannabidiol—a molecule from the marijuana plant that does not create a “high.” The drug is being developed by GW Pharmaceuticals, which funded the new study. The Instant Pot pressure cooker gets meals done quickly, but that doesn’t always help if you’ve got a laundry list of ingredients that need prepping. This collection of 10 easy Instant Pot recipes that require six ingredients or less will help you whip up dinner easily and efficiently.

Whether you choose beef-stuffed peppers or salsa chicken tacos, the whole family is sure to love these simple. You finally did it — you bought an Instant Pot. And yes, for all the hype, it can help make life in the kitchen stress-free (plus, it’s fun to use). And as with any new appliance, there’s a.

With 5 ingredient Instant Pot meals you can be pretty creative. Love vegetables? Add a cup of mixed frozen veggies into the mix. Want to double the batch and make dinner for a large crowd?

Most of these can do that, especially if you have an 8 quart pot. I do have a list of easy 3 ingredient Instant Pot recipes as well you. Next time, closely follow the recipe’s directions for how much liquid to add to the ingredients. Problem 3: Beeping The Instant Pot keeps beeping after you start it up, seemingly for no reason. We’ve updated this collection of easy Instant Pot recipes with 5 Ingredients to help all the families who are extra busy the last few weeks of the school year.

We searched the web to find 5 Ingredients or Less Instant Pot Recipes of every kind and you. to make your own saline mixture, combine about 16 ounces (1 pint) of lukewarm water (distilled, sterile, or previously boiled) with 1 teaspoon of salt. you. Pot ingredient? is a crossword puzzle clue. Clue: Pot ingredient?

Pot ingredient? is a crossword puzzle clue that we have spotted 4 times. There are related clues (shown below). Unlike frying or other methods of cooking with added fat, boiling meats and veggies only releases their nutrients back into the cooking broth, maximizing the flavors.

Having hot pot in the colder months can help you warm up from the inside out, while enjoying it in the hotter months can help you sweat and cool off. 2 15 Chicken Thigh Recipes for the Instant Pot This collection of top-rated recipes highlights this versatilty, featuring chicken thighs with international accents, from chicken curry to cacciatore, chicken teriyaki to chicken tagine, biriyani and butter chicken, and much more.

List of related literature:

I am now blessing this to be versatile herb in any natural medicine cabinet!

“Kingdom of Shiva” by Sivkishen
from Kingdom of Shiva
by Sivkishen
Diamond Pocket Books Pvt Ltd, 2015

That is, I would prefer to see much more research on most herbs.

“The Rhodiola Revolution: Transform Your Health with the Herbal Breakthrough of the 21st Century” by Richard P. Brown, M.D., Patricia L. Gerbarg, M.D., Barbara Graham
from The Rhodiola Revolution: Transform Your Health with the Herbal Breakthrough of the 21st Century
by Richard P. Brown, M.D., Patricia L. Gerbarg, M.D., Barbara Graham
Rodale Books, 2005

The ingredients list contains only herbs and no cannabinoid constituents.

“Drugs and Society” by Glen Hanson, Peter Venturelli, Annette Fleckenstein
from Drugs and Society
by Glen Hanson, Peter Venturelli, Annette Fleckenstein
Jones & Bartlett Learning, 2011

Can you assure me that this miracle device, the Pot, will solve my high

“The Pot and How to Use It: The Mystery and Romance of the Rice Cooker” by Roger Ebert
from The Pot and How to Use It: The Mystery and Romance of the Rice Cooker
by Roger Ebert
Andrews McMeel Publishing, 2010

They found this metaphor a wonderful one to use when trying to list the ingredients needed for the ‘pot’ to write (cook up) a ‘nourishing’ story for children.

“Healing Stories for Challenging Behaviour” by Susan
from Healing Stories for Challenging Behaviour
by Susan
Hawthorn Press Limited, 2012

uses: You will love the medicinal and culinary versatility of this herb.

“The Herbal Kitchen: 50 Easy-to-Find Herbs and Over 250 Recipes to Bring Lasting Health to You and Your Family” by Kami McBride, Rosemary Gladstar
from The Herbal Kitchen: 50 Easy-to-Find Herbs and Over 250 Recipes to Bring Lasting Health to You and Your Family
by Kami McBride, Rosemary Gladstar
Red Wheel Weiser, 2010

I’d try this if I couldn’t find the better herbs mentioned earlier.

“The Green Pharmacy: New Discoveries in Herbal Remedies for Common Diseases and Conditions from the World's Foremost Authority on Healing Herbs” by James A. Duke
from The Green Pharmacy: New Discoveries in Herbal Remedies for Common Diseases and Conditions from the World’s Foremost Authority on Healing Herbs
by James A. Duke
Rodale Press, 1997

That makes sense given the herb’s traditional uses as a stomach soother and an insomnia reliever.

“The Looneyspoons Collection” by Janet Podleski, Greta Podleski
from The Looneyspoons Collection
by Janet Podleski, Greta Podleski
Hay House, 2012

■ Blends should be so subtle that only the cook, or perhaps an expert, can tell what herbs have been used.

“Foodservice Manual for Health Care Institutions” by Ruby Parker Puckett
from Foodservice Manual for Health Care Institutions
by Ruby Parker Puckett
Wiley, 2012

Or I may come home from the market with a bag of groceries and search for just the proper pot.

“Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share” by Paula Wolfert
from Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share
by Paula Wolfert
HMH Books, 2009

Oktay Kutluk

Kutluk Oktay, MD, FACOG is one of the world's foremost experts in fertility preservation as well as ovarian stimulation and in vitro fertilization for infertility treatments. He developed and performed the world's first ovarian transplantation procedures as well as pioneered new ovarian stimulation protocols for embryo and oocyte freezing for breast and endometrial cancer patients.

Mail: [email protected]
Telephone: +1 (877) 492-3666

Biography: https://medicine.yale.edu/profile/kutluk_oktay/
Bibliography: oktay_bibliography

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  • LOL!!!! LOL!!!!!!
    “what the hell”……… three bean salad………����������������������������
    perfect and easy recipe for the holidays…….. YUMMY!!

  • What a beautiful human being. You have given me so much joy. I’ve made several of your deserts and they are the winners according to my wife also…

  • Hey Catherine!!! Wow…. This looks amazing!!! Salsa Verde is so delicious!! You could throw that salsa verde chicken in some Tortillas and make tacos out of it too!!! Great recipe Catherine and thank you for sharing as always!! We hope you’re having a great week and lots of love to you!! <3

  • You are amazing! Thank you for making cooking bearable for those of us who`d rather spend that time on other things…you make the tastiest dishes easy and quick. My lifesaver!

  • Could I use one and a half cups of peanut butter? Also when it comes to the chocolate chips, please explain the mms LOL I’m American and we don’t use metric. Love Love Love your channel Handsome. Keep bringing thoae fantastic recipes to the masses.��������������

  • Hey comment section, Evaporated milk IS condensed milk. One is sweetened one is not. Obviously do no use the sweetened one. They are literally the same product just sweetened and unsweetened. So he didn’t “misspeak”.

  • we love a chef who stops his cooking video to talk about how about a cleaning product and washes his dishes you can’t get that kind of realness with these new fangled youtubers

  • I love fudge and here at the Jersey Shore of the east coast of the US, there are dozens of places that make fudge. It’s always so expensive though, so it isn’t something I buy too often, maybe one or two pieces over the summer.
    Since watching your fudge recipe videos, however, I have been enjoying it more often. I am planning on making the cookies and cream recipe and a peppermint version for a holiday party with friends in a few weeks.

  • Since I can’t consume pork, can I replace it with chicken breasts or thighs? If so, what adjustment do you think I should make to cook the chicken perfectly?

  • Are you still on YouTube making video’s? Just wondering as you said you wasnt feeling good or something, so I wonder, Im keeping you in Prayer. I hope your doing well, & I hope to see some neat upcoming video’s with food…
    I been watching Scrumpdiddleyiouse not real sure on spelling, they got some need recipe hacks, I hope you make some time in your day to watch their channel.
    ��Merry ��Christmas��& Happy ☃️❄ New Year! May the Blessings from Jesus be with you��the Holiday Seasons 2019-2020!

  • Wow nice, had the same end product. Mine was double Chocolate Mousse with only 3 Ingredients: Chocolate, Vanille sugar and Whipping cream. Here is the Link to it https://youtu.be/3jJ7_XPFTJ4

  • Is there a way for you to tell us in cups along with grams. From the U.S and have no clue what some of the recipes would be for us.Thanks can’t wait to try this.

  • You are seriously my favorite Channel to watch! Even if your recipes weren’t simple and delicious, I wouldn’t care because your personality is so fantastic and fun to watch! Thankfully your recipes ARE simple and delicious and you are a delight!

  • Kenji you’re my new favorite youtube cook. Love the video style, love the “f it, we’ll do it live” vibe, love the evaporated milk trick which i had no idea about. Subbed.

  • I appreciate the fact that someone put this up, yes pause and write down the recipe, may not be a gourmet meal but it is quick and easy. Im a single father with 2 boys, dont have time to get home, fix a grand meal and everything else. This is great and if the meals dont turn out perfect, a good cook can make adjustments for their taste. Wanna complain, dont watch it, me myself, great ideas and easy for the whole week. Again, thank you.

  • the way my phone recommended this video even though I’m not subscribed to this channel lmao. it probably retrieved some data from my instagram and reddit. creepy shit

  • Due to my eating restrictions, I’ll never be able to eat pork, is there any variation you can do to tackle that same flavor? Can I use turkey or Beef?

  • Thanks for the recipe my braddah gonna have to try this one so I don’t have to keep buying meh charsiu from okay ramen shops on Oahu ������

  • Got recommended this 4am in the morning and youtube knows how much of a sucker I am for simple recipes. Gotta try this sometime probably would taste great along with some rice and stir fried veggies

  • I forgot if I commented this already but I found you through Babish. “J. Kenji Lopez-Alt” sounded like some sort of lawyer’s firm but he always referenced recipes. I thought that’s what it was; a court of 4 chefs named Jay, Kenji, Lopez and Alt who all combined their brains to make quintessential versions of cultural culinary classics. Simple is easy to remember, but unique is hard to forget.

  • I had no idea this was so easy to make! How long does it last for in the fridge and is it safe to freeze any leftover for another ramen day?:)

  • What a sweet man! Does he ever post the list the nutritional value of his recipes? I’ve looked in several places on his websites and don’t see any info…… my guess is no, but, thought I’d ask anyway……. Bon apetito!

  • Oh my, this recipe is so easy and everyone loved it! Plus I used up all the ends of various cheeses from prior charcuterie boards!!❤️

  • That “any chocolate you like can be used” had me hooked. Everyone and their chocolate melts steupsssssss we dont always have access to that esp in quarantine

  • Too many chashiu recipes make it seem like an ancient Chinese secret using mystical techniques. Love this quick and easy method, mahalo nui from Kailua. Used to live between Rice Park & lavender farm years ago, sure do miss Maui.

  • Wow your recipes are awesome and we love watching your videos. Super helpful, funny, inspirational and oh my the food I’ve been making has been delicious! My whole family has been loving it. Thank you so much!!

  • Two things Im grateful for when I watch your videos. One is that your explainations of the chemsitry behind things means I understand things well enough that I rarely have to refer back to the recipe to make something. The second thing Im grateful for is that I dont have to clean up after you

  • I’d to look at the ingredients a couple of times, took a deep breath & thought….


    Having less ingredients is not a bad thing at all…. & probably the BEST…. ��

    What’s good about this recipesimple ways of preparing for home.

    No, I don’t have a sous vide cooker at home (if I do, likely I’ll be staring at the cooker for 8hours)….
    Yes, I do have a torch (but too afraid to use it)…. The oven is safer!!!!

    Thanks for the recipe…. ������

  • Watching this while eating a bowl of alkalized spaghetti noodles in chicken bullion broth. I also wonder how the results would be if you barbecue the pork instead of using an oven, might bring a bit of smokeyness to it.

  • This is the perfect recipe that I needed. I wanted to make chocolate peanut butter fudge last night for Christmas but I did not have all of the ingredients but I happen to have all of these! Thank you! My family absolutely loves three bean salad LOL ❤️

  • Mmmmm this looks delicious and I’m gonna have to make a lot of this for my kids and grandbabies. I love all the different things you come up with and always so easy to make and that is what most people are looking for so thank you so much for every single video you upload.

  • Hey cutie!! Can you mix the peanut butter in with the chocolate and scmilk? I have tried all the recipes, and wow!! Amazing!! You need to do a cookbook dude, seriously!! Thank you for all your goodies!!

  • I made this today…….. my family
    ABSOLUTELY LOVES it!!!!!!!!!
    its SUPER rich a small square is quite enough!!!!!
    Thank you Mr. One Pot Chef!!!!

  • I’ve made this a couple of times now and it works great. Since I don’t make it too often, I scale up the recipe to use an entire can of evaporated milk to avoid wastage and simply store any leftovers. However I find that the sauce thickens very fast and quickly becomes almost glue-like, so in the absence of more evaporated milk to loosen it up again, would using ordinary milk work fine?

  • I always look forward to the very end when he goes “mmm… Oh my gawd…HEHEHAHAHA!” Same reaction every time! It never ceases to make me screech and laugh! ����

  • That jiggle was hypnotic. Few methods are as flavourful or rewarding of patience as a braised and roasted roll of chashu. In my culture, the characters that spell chashu translate directly to “fork” and “roasted”. Ever thought of a smoked roll of chashu? Seems like an authentically American take on it. Stay well!

  • Most recepies I use are from ramen_lord. But it was you that actually motivated me to try it myself. Thanks, you opened a beautiful door in my life.

  • Thanks for all the great content mate, thanks to your videos I’ve been able to make some damn good ramen! Much love from England. ����

  • Binge watching all your videos while under quarantine here in Minnesota. I’m obsessed! You have brightened my life considerably!!!������

  • Since you asked for questions.

    We compared my mom’s cooking to non-alcoholic beer because it resembled food, but…

    I still make tuna casserole with crushed potato chips on top, shredded cheddar, canned soup etc., objectively a god awful mess, but I still make it like she did because it’s comforting. Any foods from your childhood that you make because they bring back comforting memories?

  • to make that peach cobbler taste a little bit better; add 1/2 cup of brown sugar or a bit more.  1 tablespoon of cinnamon and 1 tsp of nutmeg and 1 tablespoon of vanilla!  voila!!

  • Greeting from Albuquerque New Mexico. I’ve been watching you for a number if years and your recipes keep getting better and better. Thanks for sharing!

  • This guy is fake. Tried allot of his “recipes” wasted allot of ingredients. People like this are why real bakers are leaving YouTube.

  • I KNEW IT, I knew there was German in there. I have a good buddy that has similar features, he’s half German. Love this recipe. Simple quick and bangin. You said western pa, Lancaster area? I grew up in Chester.

  • Thanks for this recipe! Just finished making a batch minus the peanut paste for Christmas tomorrow, it took me longer to find my square cake tin than it took me to make it. Anything that doesn’t add to the heat is also great!!

  • Just made this and I’m honestly a little mad at myself that I never knew this trick before. I’m lamenting a LOT of past failures at cheese sauces… Delicious, especially for 10 minutes of effort.

  • From a nutritional point of view, is it bad to cook pasta in such a small amount of water since you aren’t getting rid of any of the starch?

  • Hey Kenji, big fan of yours�� I have a question for you, how would you make frankfurters taste better, prepared differently and still be the main star of a delicious dish, rather than just being on an expected bun. ✌️ ��

  • watching in 2020 but it’s too simple…. and easy thanks chef…. appreciate your work…. ����������������������������������������������������

  • This man makes my mouth water. Must try this…however the whole square would be down in 1 not a bite of it ha. Looks delish. Man is a genius. X

  • I feel so bad for those people who are allergic to peanuts and or the other ingredients and they clicked on the video cuz it looked good��������

  • Hey one pot Chef im New to your channel. and I’m watching from Tennessee (States)I was checking out the Fudge’s that you’ve made it all look so divine. I definitely gotta fix this!!! your Recipes look so good
    Ty One Pot Chelf. Merry Christmas!!

  • Why not sous vide the chashu? It seems like the perfect technique for it.

    I would go for maybe 60 degrees Celsius, and something around 8 hours.
    With the shoyu and everything in the bag with the pork for the whole cooking time.
    And use a torch or broiler at the end to sear it off.

    Haven’t tried it myself, but just based on my sous vide experiences that is what I would start with.

  • “its not my alt, its my main.”
    “fuck it we’ll do it live”
    these are world of warcraft terms. i pray to the cooking gods these were intended.

  • I just made this! I was waiting to get decent Cheddar. It is really good! You get a smooth, cheesy sauce that is not too heavy. I didn’t put the ham in, though.

  • Snappy and to the point, Ryan! If you rinse off your sheet tray before you put it in the oven it will be easier to clean. And SHARPEN YOUR KNIFE! Sharp knives are safer to use and make working in the kitchen more enjoyable. Cheers and you are doing great! May I suggest you seek out some women doing ramen and interview them as it seems like a boys club. There is one restaurant in Asakusa which has a female owner/chef and all female staff, Tanaka Sobaten
    中華そば専門 田中そば店 浅草店.

  • Chef, why do we add cream to melt chocolate? Can’t we add melted chocolate to whipped cream????
    Blessings to you and yours.
    Se safe and well

  • 2:38 I remember sitting up in bed late a night a couple of months ago, unable to sleep. I signed on to YT to find something to watch, and this video popped up. When Kenji made this comment (obviously tap-dancing around the subject of the coronavirus), I had to pause the video. Then I just started crying my eyes out.
    I suppose I’m going to have to actually try out this recipe myself someday, and try not to think of how this comment affected me.

  • You are my hero! you are my go to man whenever I want to cook/bake for any occasion., Family,friends, workmates think I’m a cooking guru thx to you! xx

  • Three bean salad.. ��. Oh well, that makes it alright!..�� Will be trying this one!! Another great recipe. Thank you David.. ����❤️

  • I simply add about 2 cups of whipping cream, powdered sugar, (I think 3 Tbsp but don’t remember), and 2-3 Tbsp cocoa powder. Just whip the 3 ingredients.

  • But what do you do with the rest of the can of milk?!
    If the answer is “make another mac and cheese”, why not just make a whole can’s worth in the first place.

  • Looks gorgeous, but I could not detect from the video, that the dessert had any air bubbles that made it light airy and moussey. It looked more like a chocolate blamange / ganache dessert. All the same, it looks yummy!

  • Hey, one of the 93% demographic here. Thanks for the videos, they have helped me deal with lockdown and made me a better cook. A question about vinegar (not apropos to this video): I have both black vinegar and Chinkiang vinegar. The ingredients are different; how do I use them?

  • Three ingredient mac and cheese (with five ingredients). Also you can substitute a bit of American Style processed cheese (velveeta or Kraft singles) instead of evaporated milk, because it has the same stabilizers in it, that make the magic of this dish.

  • All your recipes are amazing, they all work! The tiramisu one from years ago I still make and it works every, time. Thank you! ������

  • That’s a new technique of putting holes on cans. I’ve always used the tip of the knife, and then just kinda push it down and sometimes a little hammer tap with my hand.

  • Hi, thanks for the recipe. Is there a reason why you used only mirin instead of sake like all your other chashu recipes? Does it make any difference? I just bought some sake to make some chashu and don’t really want to waste it by not using it. Can I add both sake and mirin? or is it better to just use only mirin?

  • For me the best way to make Chashu is like Jun from Juns Kitchen. I tried before an other Recepie with the Porkbelly but it wasn’t good. So I think for me to Sous Vide Cooking it the best and easiest way. Maybe will try your Recepie because it looks easier then my first try��.
    Greeting from Germany ❤️

  • Hey. Can you freeze this after sliced. So I can make a big piece and have them ready for make my instant noodles better or when I make some proper bowls?

  • As I slip away into a dreamy cheese coma, my last words are that if you make this, it’s so quick and easy that you should definitely grate your cheese before you get cooking! Mis…en.. pla

  • Does it melt in your mouth? The best charsiu I have tried was from ramen nagi, it was literally melt in your mouth and falling apart goodness ����

  • I love your videos. I wish you would join the keto movement. I bet you would make some amazing recipes. I can keto the chocolate chips and the peanut butter is okay, I’ll have to figure out what to use for the sweetened milk. Love all your stuff.

  • I made this today, using smoked gouda with jalapenos instead of sharp cheddar.
    best mac and cheese recipe on the internet. thank you so much

  • Instant Pot Easy Strawberry Compote! 3-ingredient, 1-minute, Sweet chilled delicious over pancakes, waffles, or any sweets you like. Absolutely delicious! I highly recommend using fresh strawberries. Give a thumbs-up and leave a comment below if you find this video helpful!

  • I absolutely love this crock pot.>>> ur2.pl/1064 Easy-to-use came with manual. Easy-to-clean and honestly everything I’ve cooked in it comes out super delicious. It is a bit of a hassle to move around as it is heavy but it’s nice enough to leave on the counter for decor when not in use. Has locks on lid for easy transport but don’t lock if cooking. Great product. Highly recommend.

  • I am an experienced cook. You are my favorite chef/instructor. I have leaned so much from you, especially the science behind why certain things work. At 81 I have been cooking a long time with many times at culinary school when I was in my 40’s. I would love a few lessons on exactly how to do some of the modernist cuisine techniques. Some I have had success with others not so much. I realize it isn’t something that is going to be super popular but when you have a minute or two in a video it would be most interesting.

  • I’ve made this. It is so simple and so scrumptious. My family loves it. For my Mom I leave out the peanut butter and add in chopped pecan pieces. Sometimes she likes it made with white chocolate instead of dark or milk chocolate versions. They are all delicious.
    My favorite part of every video is the taste test though. The better the dish tastes the better the giggle of satisfaction when he tastes it. So absolutely adorable!��

  • OnePotChefShow it looks delicious and bet it is, but noticed as you were scooping it into a spoon to eat, it looked a bit runny. i would like something a bit more fluffy and which holds together more (but not gelatin) Can you advise please? Thanks

  • To thicken the peanut butter you can add a little white chocolate.
    Or you could (instead) cover the peanut chocolate fudge in chocolate by dipping it the cool.

  • I normally avoid food videos that say “the best” or “the perfect” but you’ve been honest on all your recipes, so this is one I will definitely try out!!! ����

  • Every time my fridge looks like that 2 weeks later I have an entire fridge full of ruined produce/cheeses. Usually I go on a little week long trip or I just don’t cook any of it ��‍♂️

  • This pork is not to be confused with the Hong Kong Cantonese Char Siu. If you want that in your Ramen then I would recommend Chinese Cooking Demystified

  • This channel is awesome, i like to try out new recipes but dont always have the time for something complicated. Thanks for sharing this! You also seem like a genuinly nice guy and are funny.

  • WOW. This is close to what I do. My recipe is slightly different. I add more soy sauce that half a cup, I also add quarter cup sake and odd ginger and spring onion to the mix. Also, sometimes, I add worcestershire sauce (three tea spoons). After I am done with it I always save it and add salt. I use it as tare for my tonkotsu ramen.

  • Good thing I’m eating right now with some left overs(just a 1 or 2 table spoon remains of Cup noodles and a sardine) or else I’ll suffer ��

  • I really like watching mac n cheese videos because in my country we can only get processed cheddar which is cheddar curds mixed with stuffs like starch stabilizer milk fats etc etc ��

  • I thought the same thing when I watched his ig story about it, but I haven’t had the chance to try this method out yet, I can’t wait to try.. meanwhile, I’ll keep enjoying watching other people making it ahah

  • Cheddar from Oregon? Cheddar is an English cheese from England. That’s like saying Mozzarella from Hong Kong when it’s Italian �� love the recipe anyway ��

  • Would it be alright to use cocoa powder and full cream milk as an alternative to the chocolate dates and the whipping cream? Fantastic go to recipe! x

  • I love this channel ��.
    I like your recipes.
    Stay as you are.
    I wish you and your family,
    Merry Christmas. ��✨
    Warm greetings from Germany.

  • Oh my goodness!! Your recipes are yummy!! You’re fun to watch!! I love ❤️ Chocolate and peanut butter!!! Thank yo so much for taking the time to teach us and inspiring us to venture out in cooking!!! We very much appreciate all your hard work that goes into each video you do! Merry Christmas ��

  • Thanks for another great and simple recipe. Been watching for years and you’re the only cooking channel I would watch. Been impressing my girlfriend with your recipes too, lol. Thanks, again!

  • Simple and delicious is right! Great recipe Catherine, I bet that salsa verde from Trader Joe’s packs a great punch of flavor! Have a wonderful and blessed day -Stacy ����

  • As always, thanks so much for sharing, Ryan. I will give it ago in the coming week. Any meat roasted grabs my attention!:) I think it would be good if you could also explain more why do you think it is the best chashu in your opinion? What makes it standing it out amongst all others?

  • I always wondered what cuts of meat are in chinese and japanese food that makes it soooo incredibly tender. No matter what type of meat, pork, chicken, beef, it’s almost always very soft and melts in your mouth.

  • Thanks so much for the instant pot recipe. And a good TexMex meal!! I am still experimenting with my multi cooker and you are providing me with great inspiration!! Love, Mary❤️��❤️

  • Your channel is awesome and you deserve more subscribers. I am here to show my support. I hope that you will support my channel too. Thank you