In today’s video we are taking Japanese A5 Wagyu and making it into beef jerky, burgers, and even tacos. Will the price be worth it??
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WARNING:
This video is only for entertainment purposes. If you rely on the information portrayed in this video, you assume the responsibility for the results. Have fun, but always think ahead, and remember that every project you try is at YOUR OWN RISK.
This video is dedicated to our friend and founder Grant Thompson- the one and only King of Random.
Me and Ethan are playing TNT Tag!
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In this TNT Tag video:
Ethan and I must get rid of TNT from our head by tagging other players. Last person alive without TNT is the winner!
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Today on Wishtery Tech we make some bad decisions what else is new
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From seasoning, cheeses, sauces, to herbs… we’ve got pizza hacks that will upgrade your casual week-night DiGiorno pie. You don’t need to slave away making home-made pizza dough to enjoy a good slice.
Frozen pizza has gotten us through the best times and the worst times, but just because frozen pizza has always been there for you doesn’t mean you have to settle for a subpar slice. We’ve got 7 quick and easy tips to upgrade your frozen pizza.
#FrozenPizza #Recipe #YouCanCookThat #Allrecipes
00:00 Introduction
00:04 Tip #1: Hot Oven
00:15 Tip #2: Use a Pizza Stone
00:38 Tip #3: Season the Crust
00:59 Tip #4: Amp up the freshness
01:32 Tip #5: More Cheese
02:05 Tip #6: More Sauce
03:09 Tip #7: Fresh Herbs
Check out the full article here: https://www.allrecipes.com/article/how-to-upgrade-frozen-pizza/
Chef and mom of three, Nicole McLaughlin, will share all the cooking basics — plus some things you may have missed — as she walks you through comprehensive videos that include kitchen tips, food facts, and cooking techniques.
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Eunjo Park, the executive chef at Momofuku’s Kawi makes Kalguksu, a Korean soup with chewy, knife-cut potato noodles and a slightly sweet, spicy broth. She starts by making the noodle dough, which consists of flour, potato, and water. Eunjo then makes an aromatic oil infused with garlic, ginger and scallions, which she uses to cook the chicken. Using mirin to deglaze the pan, Eunjo brings the broth together with chicken stock and kelp before adding in the noodles and topping each bowl with chili crunch, garlic, nori and vinegar. Check out the recipe here: https://www.vice.com/en/article/v7mk89/kalgukso-doenjang-chicken-soup-with-korean-knife-cut-noodles-recipe
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