Відео

How did you make the pita?

Thank you!!!! Because store-bought mayo is THE WORST!! What kind of olive oil did you use?

Jesus is Lord!

Kiddo had ceviche next to the marinate mix. Try it, you will like it

I LOVE YOU SHIRT BROTHER AMEN❤❤❤

If you added red wine vinegar as an attempt at calling it classic 'French" mayonnaise then you failed! With a red wine and red wine vinegar reduction You could make a variation That totally works...pour la mayonnaise rouge😊 But I don't see that depth of color so what was your ingredient!?

Amazing! Whats the red stuff i know everything else

I'll show you one minute mayo

Should’ve used a whisk

Speed optimisation ideas: have the lemon pre-squeezed or if that's cheating have it start in the lemon juicer, instead of having to put it on the juicer thing, Have all the things other than the oil (you specified it had to be last) in one container instead of separate ones Not bothering to close the sauce bottle and placing it down, and just throwing it to the side like the egg could be faster And if you could find out a way to get the mixer to continuously go instead of stopping sometimes, you may be able to get a sub 45 second time and be the ultimate mayo man

1 minute Mayo - beat my time! One thing I did to make this taste AMAZING was using the oil from garlic confit (that’s why my oil looks a little “cloudy”). This is hands down the best Mayo I’ve ever had and second place isn’t all that close 🤷‍♂️ Also, make sure you keep your egg “trapped” under the immersion blender while you pour your oil in and don’t lift until you start to see the creamy white mayo form on the bottom. Give it a try and let me know what you think. Ok. Love you. Bye. Recipe: 1 large egg 1 tablespoon of red wine vinegar (can substitute for vinegar of choice) 1 tablespoon of Dijon mustard Pinch of salt (1/4 teaspoon) 1 teaspoon lemon juice 1 cup of a low flavored oil (read the bottles you buy - I used the avocado oil from a batch of garlic confit I made. This is the best oil to use for this with the infused garlic taste, in my modest opinion).

I’m loving my new @fritaire air fryer! Head over to fritaire.com, and use my discount code at checkout for 15% off: JBDEJULIO

The Chef Emeril airfryer isn't bad either. It does Rotisserie, too. My son has one, and you can cook a whole meal in there. Not at once 😂

Yummy

Where’s the anthony sandwich at?

Onion skin is so dumb

Lmao that gyro and gymnast intro was funny

Your….. children want stock? Yeah man. I’m not believing that lol.

Poof! You're a fish sandwich!

Tried it tonight. Next time I’m going to roast my garlic 😊 thx for sharing

So salt water. That’s the big revelation 😂

Arise

I want to know your influence. Get it, kid!

❤

Brining your chicken is such a simple way to improve the product. You can add so many flavors to a brine, but I like this simple salt and water brine for my chicken prep so I can use the chicken breasts in a wide variety of recipes. One important thing with this brine is the time. 60 minutes is the mark. 30 minutes isn’t long enough to get the full flavor and benefits of the brine, and 90 minutes makes the chicken too salty. The other reason I love this brine is because unlike many others, there’s no need to boil the solution and cool it before adding the chicken. Brine: 4 cups water 6 tablespoons diamond crystal kosher salt OR 4.5 tablespoons of Morton kosher salt OR 3 tablespoons of a fine salt If you need more than 4 cups of water, adjust the salt accordingly. Instructions 1. Add filtered water to a container 2. Combine salt and whisk 3. Let sit until the salt is completely dissolved 4. I like to halve my chicken while I wait for the salt to dissolve - this helps with even cooking later on 5. Put chicken in brine and place in fridge. 6. Let it sit in the brine for 60 minutes 7. Drain the chicken from the brine, but DO NOT RINSE. 8. Store chicken in your preferred containers in either the fridge or freezer depending on how long it will be until you use the chicken. I use mine in the fridge within 5 days.

That looks sooooo good and delicious 😋😋😋😋😋

Ah yes, my fake director technique

How do you prevent mold

That is brilliant and now I’m starving !!

If you can, keep some chicken on those bones.

❤ID PAY $30. BUCKS FOR THAT SANDWICH, WARM!

I roasted my bone lastnight to the womens tennis

'promosm'

FOR HOW LONG

stock barley has protein in it lol

Looks to be 🔥

Im a Cook please change the oíl the fish would come out liter brick the grill please i would not eat that food hell no

That makes me hungry

You should connect the videos to the shorts could help your normal videos get more eyes

I put it on a few minutes more because chicken wasn’t thoroughly cooked

Stop wasting our time

Give me your shirt 😤

omg the love you bye! made my day

Calvin Keep on cooking ! ! You definitely have a natural talent and you can be Chef Calvin ! Just fine tune your skills .

MAN that looks fire

There's no mayo on the recipe. How much?

Looks absolutely delicious. UA-cam just threw your channel at me - the production value is great and the food looks even better.

damn, it looks great

That looks delicious ❤

Noice!