– Everyone’s always looking for that different, unique gift to get someone, well I stumbled across a lunch Crock. This is the original slow-cooker brand, Crock-Pot, and it’s like a single …
– Everyone’s always looking for that different, unique gift to get someone, well I stumbled across a lunch Crock. This is the original slow-cooker
brand, Crock-Pot, and it’s like a single serving so
you take it like a lunchbox. Jennifer’s here with me today,
we’re gonna give it a little test today, to see what
this thing’s all about. In my head, I thought you like
put all the components in, like if you have leftovers in your fridge. You just throw them in and it makes soup by the end of the day. – Yeah, does it cook your food for you? – Oh, it just says “warms your food.” Isn’t that what the
office microwave is for? But in my head, like first glance, this could be like the
perfect gift for a teacher. She could just plug it in by her desk, or somebody that works
in an office all day. – Okay, so if it warms your food that means you could put it in there cold. – Yeah, that’s the point of it. – You could just go
straight from the fridge to the Crock-Pot. – I mean it is the size of a
lunchbox. That’s pretty cute. – (Jennifer) It’s kinda cute. – I mean, it has a little cord. I don’t know, this could
be a cute little gift for that office friend of yours. Okay, I’m kinda liking it. – It’s cute. – Alright well, I’ve
got some leftover soup or some cold soup. We’re gonna give it a try. I should probably read these instructions, but ain’t nobody got time for that. So I’m loving the idea,
this is probably good for a single person or a couple that doesn’t make a big batch of food, but has just enough leftovers. Holds a good amount, so
that’s like 16 ounces, which is plenty for a single serving. Got the lid on, it’s nice and tight. I’ll test the spillage factor for you. I’m scared (chuckles). Alright. It stayed. Okay so then, you’d just put
your leftover soup in cold, put the lid on, and head to work. Well since I’m already at work, I’m just gonna plug this baby in. Then we’re gonna check, in a little while, and see what it’s like. My fear is, this is my hesitation, is that, if I don’t
eat for like six hours, is this gonna be like overcooked,
like super hot, or what? So, I don’t know, we’ll just see. I’ll do like periodic checks. I’ll do a check after like two hours, four hours, and six hours. That is research people. Alright, here we go. Plug it in, plug it in. My light’s on. Ta-da, see you soon. It’s been about an hour and I’m gonna give it a little check because the outside feels pretty hot. So let’s see. Feels pretty hot, on really. See, look at this steam. I’m gonna give it a taste. It’s warm, but I definitely think in like four hours it’s gonna be way too hot. Time for the check, it’s
been a little over two hours. Let’s see where we’re at. It’s not burned, so that’s good. Steamy. It’s like a perfect
temperature, right now, to eat. So, I’m gonna let it go
two more hours and see that if you were there at eight o’clock and you want to eat your lunch at noon, is it gonna be overdone,
burnt, or whatever? Heavy research for you, here we go. Alright for my final four hour check, on the potato soup. It’s been in the Crock-Pot, it’s actually been a
little over four hours. Here we go. Still hot. It really just keeps it
at a steady temperature. It’s not burned and the
potatoes are not mush. They still have their shape. So, overall, I think this is
really cute for that person that just loves to have some hot soup, or who brings their
leftovers every day to work. Just put them in here the night before, carry this to your desk, set it on, and it’s ready when you are. You’re not waiting on your lunch, your lunch is waiting on you, I’m ready. It’s pretty cute. And I think it’s really affordable. So cute gift idea, get you one for that teacher, office person,
or as a dirty santa gift. Could be fun. Merry Christmas. (upbeat guitar music)
– I’m going to share with you, so many things you didn’t even know your mayonnaise could do. Of course we know it’s a great base for sauces and salad dressings. …
– I’m going to share with you, so many things you didn’t even know your mayonnaise could do. Of course we know it’s a great base for sauces and salad dressings. It makes a delicious white barbecue sauce, and you’ve never had that
tangy treat from Alabama, you need to try it now. It goes great on smoked and
grilled chicken and pork. You might not have thought about this, but it can be the base
for caesar salad dressing. After all it’s only egg yolks and oil. Have you tried adding it to cake batter? It makes the cake so tender and moist. Surely you’ve heard by now that it makes a delicious grilled cheese. Use it in place of butter, to make the outside so perfectly toasted. I also put a little bit
inside for added richness, it’s so good. Add a couple of tablespoons
to your buttercream frosting. It will keep your frosting so creamy, even after it’s refrigerated. This next idea might freak
you out a little bit, mayonnaise ice cream. Trust me it’s not quite as
disgusting as it sounds. This creamy condiment can save you during grilling season as well. Brush it on the outside of chicken or fish and it
won’t stick to the grill. You can also use mayonnaise
in place of egg wash. SO even if you just want to brush it on the outside of your pie crust, it will get nice and golden brown. But you could also use
it in place of egg wash, during a breading process. Just coat your chicken
in a little mayonnaise, before you dip it in the breadcrumbs, and you’ll get that nice crunchy exterior. You can even shine houseplants. A little bit, goes a long way. Just rub that mayonnaise on
your leaves using a paper towel. My mom taught me this next trick. That you can use mayonnaise
to get the water rings, out of wooden tables. You just want to rub a
generous spoonful over the water stain and lay
a paper towel on top. Let it stand for a couple hours
and then just wipe it off. It’s almost as good as new. Moms, these next few
tips are just for you. Mayonnaise gets crayon marks off the wall. No magic eraser necessary. As gross as this may sounds, mayonnaise kills lice. Suffocate those little
critters by applying a generous amount of
mayonnaise to the scalp, and letting it sit for several hours. I know, it’s gross. Speaking of hair,
mayonnaise can also get that chewing gum out of your kids
hair without using scissors. And if you’re having one of those days where you’ve swollen up a little bit, you can use a little mayonnaise to help get those tight
rings off your fingers. And you know those annoying price stickers that come on picture frames and vases? You can use mayonnaise to
get those off super easily. We never have WD-40 laying
around the house when I need it. You can use mayonnaise to also fix those squeaky door hinges. Just rub it on the hinges and work it in, by opening and shutting
the door several times. And finally, if you’re like me, you don’t have time for
those regular manicures. You can just use a little mayonnaise, to soften those cuticles. Just rub it in like lotion. So even if you’re not a fan of mayonnaise on your ham sandwich, keeping a jar of this in your fridge, might just come in handy. (moans)
Wojtek Szczęsny w bramce I proszę, od razu dopadli go fani Juventusu Ponieważ pojawiła się fanka, którą nagrałem. Która się bardzo wzruszyła, że ciebie zobaczyła I skąd ona się wzięła? Z …
Wojtek Szczęsny w bramce I proszę, od razu dopadli go fani Juventusu Ponieważ pojawiła się fanka, którą nagrałem. Która się bardzo wzruszyła, że ciebie zobaczyła I skąd ona się wzięła? Z Rzymu się wzięła Przyjechała. Kibicka Romy Która powiedziała, że brakuje mnie w Rzymie. Co jest chyba oczywiste I dostaliśmy tak: Kupiła mi kiedyś gwiazdę Jest taka opcja, aby kupić gwiazdę, gdzieś tam w gwiazdozbiorze i zarejestrować moim imieniem, i jest gwiazda nazwana moim imieniem Bardzo fajny prezent, bardzo mi się podoba, tylko, że jest z meczu Polska – Grecja Zauważyłem, że tak od 3 lat, kobiety na mnie patrzą i płaczą. No co mam Ci powiedzieć Od trzech lat, czyli to się wiąże z przeprowadzką do Włoch Po prostu jak przyjechałem do Włoch, to tutaj rozumieją prawdziwych mężczyzn Czyli tutaj jest inny kanon piękna po prostu? Tak, po prostu im brzydszy tym fajniejszy Znają nas piłkarze w Warszawie, Krakowie, Berlinie I teraz poznają w Turynie Piękna rymowanka Jesteśmy na Piazza San Carlo w samym centrum stolicy Piemontu I Ci piłkarze to, nie będzie Andrea Belotti, to nie będzie Simone Zaza Jednak dzisiaj postawimy na ten drugi klub w Turynie A więc Juventus Ale niepopularny w samym Turynie, prawda? Nie w samym Turynie, ale bardziej popularny we Włoszech Klub kosmopolityczny, powiedziałbym taki bardziej zamerykanizowany Klub Aleksandry Sikory i Wojciecha Szczęsnego Czyli dwie trzecie polskiej historii Juventusu Życie piłkarzy Juventusu, zdaje nam się być pięknym życiem Tak sobie żyją, tak jak my teraz Spacerują sobie, tutaj jedzą Focaccie, idą na zakupy Nie no, jest przyjemnie naprawdę Szukamy gdzie mieszka CR7 CR7? Też chyba niedaleko Może go spotkamy. Zapukamy. Może wiesz, ja dzwonię, ty gadasz. Ok. Albo ja dzwonię i uciekamy. Ok. Idziemy. Wojtek zaraz będzie. Sobie porozmawiamy troszkę z nim troszkę o Juventusie i o tym centrum treningowym, bo to w sumie bardzo nowa rzecz tutaj, ponieważ przez wiele lat Juventus trenował w Vinovo, w ośrodku w którym teraz trenują kobiety, druga drużyna i drużyna Primavery. Na początek, ustalmy jedną rzecz, która nam nie daje spokoju. Bo był taki dokument o Sandro Kulenoviću ogólnie, po to tu przyjechaliśmy. Ten z Norwegii? Ale trenował z tobą czy nie? Tak. I wiedziałeś, że to jest ten z Legii czy po prostu się później dowiedziałeś? Dowiedziałem się, jak zaczął do mnie po polsku mówić Czyli on do Ciebie, że tak powiem, po polsku I, że tak powiem, jak on wyglądał na tle tych tutaj poważnych gości z którymi trenował, bo trenował czasami z pierwszą drużyną Wrócił do Legii Ale grał w pierwszym składzie a był zawodnikiem młodej Legii Był młodym zawodnikiem i wiadomo, że jak młodzi trenują z nami to odstają trochę. Ale ok, taki silny zawodnik Bo ty nawet kiedyś byłeś pod jakimś specjalnym wrażeniem Moise Keana, który na nas zrobił na przykład olbrzymie wrażenie podczas meczu U-20, a Ty… Moim zdaniem w kategorii młodzieżowej jest niesamowity Seniorów? Mało gra, ale ma też 18 lat, także trochę czasu jeszcze ma No są zawodnicy pierwszego składu i są zawodnicy, którzy aspirują do pierwszego składu Sandro Kulenović był w tej grupie, która była kandydatem do aspirowania do pierwszego składu, ale zmienił na lepiej A powiedz nam, z racji tego, że ten ośrodek jest nowy, nie ma tu takiego przepychu, jak w Las Vegas, ale jest konkret W Las Vegas są jakieś boiska treningowe? Jest klub piłkarski Głupio ci? No trochę głupio. Na kacu wszyscy grają Ile tu jest boisk, ale tak próbowaliśmy zliczyć, ale nie mogliśmy Mało, cztery. Ale to jest głównie dla bramkarzy To i tamto. Że tylko bramkarze się tam rozgrzewają i mają swoje treningi? Wiesz, jak przyjdziesz na trening Arsenalu, to robi większe wrażenie, bo tam jest 12 boisk. Ale tam wiesz, trenuje 5-6 zespołów, a tutaj, ten podstawowy ośrodek jest tylko dla nas Bo nie ma czegoś takiego, jak otwarte treningi? Bo na przykład w Bayernie, przynajmniej za Guardiola było tak że raz w tygodniu, po meczu, jest trening na który ludzie mogą przyjść. Tutaj nie ma absolutnie. Ale to jest też ciekawe, że trener bramkarzy u was ma swojego asystenta, tak? Ale to już nie jest w tej chwili aktualne. To nie jest nowość? Dla mnie tak, ale na ogół już w tej chwili w wielkich klubach europejskich, to jakiś młody, który ma zdrowe mięśnie i nogi i może kopać Przy okazji waszego trenera to też się z tym wiąże Ale to jest bardzo wygodne rozwiązanie, bo zawsze jak nie wiadomo kto ma po piłki pobiec Ale raz byłem świadkiem sceny, w której troszkę podpadł trenerowi, bo mu założył siatkę, ten asystent naszego trenera bramkarzy A coś było, tak Tak pamiętam no A propos tego, bo to dlatego, że tu jest mnóstwo kamer które są kamerami mil bezpieczeństwa ale nagrywamy wszystkie treningi i potem przez cały tydzień mogę sobie oglądać Wiesz chłopaki używają, aby potem sobie na instagramie jakąś ładną bramkę wrzucić, ale są głównie używane do analizy treningu Ale widzisz, ten wątek z analitykami jest bardzo ciekawy, bo tu też jest armia ludzi, która te wasze mecze analizuje, ilu ich jest? Jestem tu ponad półtora roku i jeszcze nie jestem pewny, jak kto ma na imię Paru tak, ale jest tutaj z ośmiu… A to jest tak, że zaraz po meczu dostajesz od nich raport, jaka jest ich rola Ja nie, bo ja bramkarsko analizuję, ale przygotowują jemu, Ale jest jeden, którego zadaniem jest tylko to, aby robić filmiki indywidualnych zawodników Ale to też nie coś co, ciebie szokuje, bo pamiętam jak grałeś w Arsenalu, kiedyś byliśmy u ciebie w odwiedzinach w Londynie, mówiłeś że macie specjalną aplikację, a to było lat temu pięć, albo sześć. No widzisz, no tu też jest różnica, dlatego, że mieliśmy aplikację, na którą były wysyłane filmiki. Nie będę cię oszukiwał, że na 40 meczów w sezonie, może z 10 razy spojrzałem na tę aplikację przed meczem żeby coś zobaczyć Tutaj mamy jednak przed każdym meczem tam 50 minut przygotowania 50 minut odprawy takiej wideo, tylko z bramkarzami Ale tutaj też musisz iść potem na odprawę z całym zespołem, tak? Dedykowaną przeciwnikowi i ile to jest dni w tygodniu? Niedużo Jedna taka, tak naprawdę dłuższa i to wszystko I to jest tak, że zawsze… Ale różnie bywa. Krycha mi opowiadał bardzo często o Emerym, że potrafi zrobić trzy odprawy półtoragodzinne w tygodniu przed meczem, a potem zrobić jeszcze trzy odprawy, analizując mecz, który był już rozegrany Trener Nawałka też bardzo analizował. Też były takie półtorej godzinne odprawy? Ale to jedna. A są tacy, którzy jak opowiadał Krycha o Emerim Krycha przyjeżdżał na kadrę i mówił: “Gdzie filmiki ją?” Ale ja wiedziałem zawsze, że jak mnie się nie przypilnuje to nie zrobię Czyli musisz mieć bacik Nie, ja pewnie, że tak. Jak najbardziej. I dlatego uważam też, że od tego, moja forma jest dużo równiejsza Bo mam bat nad sobą A wcześniej wiesz, jak nie masz batu, to tutaj nie zobaczysz stałych fragmentów przed meczem Tutaj wiesz, troszkę na luzie, ale będzie ok A potem raz na dziesięć nie jest ok A potem jak się przygotujesz dokładnie do każdego meczu, to raz na sto może ci nie wyjść A kiedy miałeś najluźniej, że tego bata nie było i mogłeś sobie troszkę… W Brentford W Brentford była rewelacja. Tam to był inny świat Tam pamiętam nawet kiedyś, kiedy doznałem kontuzji, i miałem nie grać przez dwa tygodnie chyba i stwierdził to sztab medyczny Arsenału i powiedział: “Weź se wolne” To sobie wziąłem wolne. Akurat święta były, pojechałem do Polski I w wigilię siedzę przy stole Dosłownie w wigilię siedzę przy stole, 25-ego numer z Brentford Dzwoni do mnie Andy Scott i mówi: “- Wojtek, gdzie ty jesteś? “- W domu, jem kolację wigilijną” “- Przyjedź na zgrupowanie, mamy jutro mecz” “- Ale ja kontuzjowany jestem” “- A kto nam to powiedział?” “- Nie wiem, myślałem, że wam przekażą” Duży luz, nie? No tam było tak naprawdę… A to tam podobno dojrzałeś i stałeś się bramkarzem gotowym na jedynkę Arsenalu Bo tam zrozumiałem, jak nie powinienem… W ostatnich miesiącach, dostałem bardzo dużo pytań od różnych ludzi “Ty a z kim Wojciech Szczęsny w tym Juventusie tak trzyma?” Bo wiesz jakie są relacje Najbardziej z Carlo Pinsoglio. To jest trzeci bramkarz, który robi całą atmosferę Rozegrał właśnie 2 minuty w zeszłym sezonie Jak Gigi zszedł, to zastąpił go Carlo w bramce, nie ja Właśnie dlatego że, jakby mu oddać, wiesz, tę fajną robotę, którą robił w tym czasie to pozwolili mu zagrać debiut w serii A, w sezonie mistrzowskim To mu dali Teraz się śmieję, że wygrał tyle samo, co było w Totku Nie skarżę się. Też nie mamy za dużo takich grupek Troszeczkę jest inaczej. Na kolację chodzimy wszyscy razem Bardzo często, teraz to się zmieniło, ale raz na dwa tygodnie chodzimy wszyscy razem na kolację i to tak wszyscy obowiązkowo Zagramy 4-3-3? Możesz jak chcesz Możesz grać niestandardowo W ataku: Ronaldo… Ale powiem Ci, masz taką pakę, że to jest szok Ronaldo, Mari, Lewandowski Jedenastka, w której nie ma miejsca dla Mo Salaha Mój pierwszy pomysł był Ronaldo Mari Salah Lewy to będzie oglądał Ale stwierdziłem, Salah trochę już jednak po tym jak z nim grałem Tak, że ty nie trafiłeś na najlepszą wersję Salaha Trójka pomocników Nie no, ale to jest w ogóle Fajnych masz kumpli w ogóle Mam jeszcze paru kandydatów Pjanić Pjanić tak? Potrzebuje jednego takiego, który trzyma, nic nie potrzebuje. Grzesiu, będziesz pierwszym na ławce Pierwszym wchodzącym Na pewno Buffon w bramce Allison na ławce Jest przyzwyczajony Alexandro na pewno na lewej Powiem ci od razu tak… Myślisz o Boluccim? Bolucci Glik I musisz wybrać jednego Czyli zostaje Glik i Bolucci Bolucci Prawy obrońca Piszczek Daję Piszczka dlatego, że nie mogę za 6 miesięcy wstawić Cancelo Nie mogę, nie pozwolę se na to A piszczek trochę lepszy Pograłbym w Fifkę takim składem Chcesz pięciu na ławkę sobie szybko? Tak Alisson na bramkę Glik Bo może grać na prawy i na lewy Salah No powiedziałeś, że Krychowiak będzie miał miejsce na ławce. Dziękuję. Fajny jesteś kolega Ładnie go wykolegowałeś Nie, on jest trenerem Mister Krychowiak Mezuciątko? Najprzystojniejszy piłkarz z jakim grałem na pewno Lubił popić Nie jest łatwo wygrać, gdy jeszcze są rywalizacje Więc, nie miejmy mu tego za złe Bo jak się źle podało, to on się wkurzał I tak bardzo wokalnie ci dawał znać, że Że nie jest z ciebie zadowolony Najśmieszniejszy śmiech na świecie, na pewno. Jak Poldi był gdzieś w okolicach 10 metra i gdzieś piłą chlapną na treningach, to ja nie broniłem, ja zasłaniałem głowę już.
Aloha! Are you looking where to eat in Oahu, Hawaii? Here are the top 10 places to eat in Oahu that are truly memorable. I’ll quickly list 4 main things you …
Aloha! Are you looking where to eat in Oahu, Hawaii? Here are the top 10 places to eat in Oahu
that are truly memorable. I’ll quickly list 4 main things you need
to know about each place: how far it takes to get there, how much it costs, which kind
of cuisine is it, and what to specifically order. Prior to the trip and during, I spent A LOT
of time comparing Yelp reviews and Google reviews. Now that I’ve experienced where to go that
my wallet likes and tastes that I’ll never forget – I wanted to share this with you guys
instead of making, like me, an (honest) mistake on spending a load of time researching and now you can
spend more time to just be present. This is great that you are watching this now,
and even better if you haven’t jumped on a plane yet to Hawaii. When you are in Hawaii – bookmark my Yelp
Collection where you can easily access a total of 50 places when you are on the go.
– Dude this thing is so-
– Bro! – Whooping heavy!
(beep) – [Both] Three, two, one, ahhh! – I got a gummy rat! – Oh no dude what’s under here? – Oh no! – [Both] Ahh! – Is that a real rat? – Yo dude, it’s a remote controlled rat. – [Man In Gray Shirt]
That looks disgusting. – Bro, This is the most wrinkly gummy I’ve ever seen. – [Man in Gray] It looks like a rat. – It looks like a real rat. – Oh but wait, where’s the remote at? – That sounded so bad. – Geeze alright here it is, hold on. Oh geeze no no no no no. I’m actually happy I don’t
have to eat anything this time – Oh look at that. It’s all like cracked and everything. – [Both] Ugh! – Should I go for it just now? – Yeah, yeah, of course.
– Alight cool, I’m gonna- (gummy chewing) Ugh! – What? Let me try this. I’m gonna go for the head. – It tastes weird. I don’t know how to describe it. – What the hey? – It’s not good. – Ew, like almost like has a sewer rat taste to it. Like I don’t know what that tastes like but it just tastes like that. – It’s weird. – I wonder if that like
actually has rat in it. – Well,the pickle had
pickle juice in it so. – I got to spit it out. – Oh yeah we gotta go spit it out. Oh my god.
(Beep) For this round Devon you can either keep em or switch em, so what do you wanna do right now? – I wanna make the decision of keeping it. – Positive? – Yeah sure, yeah. – Alright here we go.
– [Both] Three two one. (excited shouting and laughter) I think it’s gonna break the plate. – I thought the whole table broke. – Dude! They’re little tiny little brains. – [Devon] Whoa! Dude,
that’s a massive brain. – Yo, this is perfect we can use this as like a loaf of bread for the sandwich. – Ooooh! Just cut it in half. – But you can cut it in half. – That’s a great idea. – We’re gonna be eating the largest gummy sandwich in the entire world at
the end of this video, so make sure you stick around for that. We’ll I’m excited. – I wanna try one of these. – But that’s my gummy. – (laughs) I missed anyway. – That’s my gummy. – Bro is it good? – Dude like I think I’m getting smarter because of these. It’s so delicious. – Alright so before we cut it in half, I am actually gonna get it off the plate. – Holy cow. – And then I’m gonna eat– What are you doing? – Trying to balance on my nose. – Oooh! – It’s so good. It tastes like cherry. It doesn’t taste like a brain at all, not that I’d know what
a brain tastes like. – Whoops. – How is that going over there? – Not good. I can balance on my forehead. I’m a little unicorn. – Bro, how are we gonna cut it? – (screeches) oh man – How we gonna cut it? – If you do this at
home please be careful. – You should not do that. Parental supervision this is not a smart idea. – Oh my gosh. Holy cow.
– Bro what are you doing? I’m nervous. Why are you doing this? – (screeches) It’s so difficult. Look it didn’t even make it all the way through yet. This is so difficult man. Okay I gotta say
– Be careful. – As an idea for a loaf of bread, not the smartest.
(Beep) We couldn’t figure out how to cut this thing in half but luckily somehow our dad cracked the math on the whole thing. – Yeah how did he do it? – Now we have two separate halves so this is going to be the bread and the first ingredient is the gummy rat. This is a good kind of base here. – Ugh. I would say it
didn’t have to be added. – Ew, ew that’s so gross. And then we’ll kinda add little gummy brains in there. – Nice. – And we are making the
largest gummy sandwich in the entire world with all these different foods. – Perhaps the only gummy sandwich. – This is probably gonna be the most delicious
sandwich of all time. I am like could not be more excited. Where does this go? Boop! Right over there. Move that off to the side. We’re popping this over there. Yeah!
– No! You can not do that.
– Yeah – This is a glass bowl. That is a wood floor. – I can’t wait to see what other ingredients we get to put on our gummy sandwich. Hopefully none of them are gross. But right now lets go to the next one. – Alright Collin it is your turn, do you wanna keep it or switch it? – Bro you know me, I’m
always saying spontaneous. I wanna switch it. – Okay.
– Yup. I wanna switch it. There we go. Here we go.
– Alright. Ready, one or three
– Three [Both] Two one. Yeah, wait hold up. You don’t have anything. – I have nothing. – What happened? – Ahh, ahhh! – What the– – What was that? (slow motion screaming) – Hit me in the face. – Oh my gosh, holy cow! – Oh! – I bet you that my heart stopped. – Bro.
– Oh my gosh I saw em they’re bats and then oh my gosh. My heart is beating so fast right now. That was like it this
thing came out of nowhere. I felt something hit the side of my head. (slow motion screaming) I have a lot I gotta process. – Have a gummy for consolation. There you go. – Oh.
– Eat another one. – Yo.
– You need it. You deserve it. – Oh man these are nice. Dude it looks like a little bat. – It does dude. – I wonder what it tastes like though. I mean it’s gummy food
where it’s a real food. And this is like a real food but– – Dude it’s plastic. Bro! No, what? Bro, it’s hard rubber and plastic. – I think I like threw my neck out. (both laugh) (chewing) This thing’s pretty intense so– – Yeah well we’re not– (Screams) Ow!
– I’m so sorry! – Bro!
– I’m so sorry! – That is sharp. It’s hard plastic. – It’s got little teeth. Oh that’s so dumb. I apologize. – It already hit me in the face before. Why did you just chuck it
really hard at my face. – I’m not afraid of this bat. Where’d it go? – I’m glad it’s gone. Alright Devon, do you wanna keep em or switch em? – You know what, last time was great. So I’m gonna keep it. – Yeah my heart still pounding after I switched it last time. So we’ll go with that.
– Alright. [Both] Three, two, one. Yeah!
– This is awesome! – Yay we both got awesome ones. – Dude, wait. Gummy candy corn? – Whoa. – I’m kinda concerned though
cause of this coating. It looks like sour coating. Do they make sour candy corn? – They better not. (dramatic sound effect) (smacking) No reaction so I think we’re good. – Dude it tastes like sugar. – Is it good, yeah?
– It’s just sugar. – Can I try it? Whoa, it’s like a marshmallow. – Like a marshmallow.
– Bro. – Like a multi layer marshmallow. – Wait let’s try em both together. – Together? – Mm, mm hm. It’s like gum. You can’t even say anything. – Chubby bunny. (both laugh) – Look at that. That’s so cool. – It’s gonna actually really fun to decorate the sandwich because I wanna put some of these in here like this.
– How? – And kind of like shove ’em in. – What?
– Like little studs. – They’re like teeth. – There definitely not
gonna be much in man cause they’re just like popping right out. – I know, dude you’re like doing all of this work for nothing. – Well wax, wax they’re
looking kinda cool. – They’re all popping out. – Yo, lets lets do this. Really? Dude, look at this. We’re giving the rat a new head. – What?
– He gotta candy corn head. Alright boom there we go. Devon your decision right now. Do you wanna keep em or switch em? – I’ve been so good with the keep that I’m just gonna switch em. – Switch em. – Yeah I knew it. – Alright lets go, lets go. I know it’s gonna get ugly– – Oh this is gonna be fantastic. – I know this is gonna turn out bad if I just keep on keeping em so I’m gonna switch em. – [Both] Three two one. Yeah!
– That is awesome! – They’re gummy teeth. – No way, bro I got some real fangs. – Yeah but can you eat your fangs? – Yeah what’s up dude? Yeah I can watch. – Your gonna choke. Don’t eat your fangs. – My fangs have fangs. – Really?
– Ahh! – I want to suck your blood. – You wanna what? – I wanna try a tongue twister. Peter Piper picked a
pair of pickled peppers. A pack of pickle pepper
Peter Piper picked. Peter Piper picked most blue pickles I wanna try these now. What’s up dude? Then you go like this. You go like what’s up dude? – You look like a weird dog. (growling) Woo wooey wait. What about a tooth mustache? (laugh) – You okay? – I feel like an old
person with dentures man. Just like just coughing up. Line it around the perimeter. – Oh yeah that’s a good idea. – It’s a very scary sandwich man. You bite the sandwich
the sandwich bites back. – It’s the most Halloween sandwich ever. – Alright guys lets go
on to the next round. Even though mine looks
kinda suss right now– – Very suspicious.
– Very suspicious. I don’t think I want to switch it. Three.
– [Both] Two one. Wait wait wait wait. First we’ve got a challenge for you. We wanna see if you can
subscribe to this channel and turn on the channel post notifications and give this video a thumbs up in seven seconds. You ready for this? Here we go. – [Both] Seven, six, five,
four, three, two, one, done! If you can do that comment down below Keyper Squad of right now. Three.
– [Both] Two, one. – What the-?
– Yeah! (laughs) I got a gummy…wait – Wait a second. – Hold up. – There’s no way. No way! – There’s no way, right? – I know I need to open it but I’m scared. – There’s not gonna be anything in there. – Yeah
– There’s not. – Three, two one. Ahh! – No, no!
(continued screaming) (slow motion scream) There was an actual spider! – No way. Oh my gosh. Dude, that is terrifying! Holy cow. – It just scared me now. – Oh my gosh bro. It like pops out at you. And the legs are all rubbery. – I thought it was
moving cause the legs are like all wiggling and jiggling. – Oh my gosh. Look how intense this experience is. You ready? Here’s your hand. – Y’all know I’m terrified of spiders too. – And I was waiting for
it to be like plot twist. Like you think that’s it and there’s actually like
a real spider inside of it. – That’s what I was thinking. – Bro I need a minute. So I guess we got some gummy spiders here. – This one looks really, really gross. – So lets put that one on the sandwich. – And from my experience with the rat, it’s not gonna be good. So I’m goin for this one. – Dude my heart is still beating so fast. First the bat then the spider. You biting it?
– Mmhmm So good. – What the heck? (Screeches) So lets go to the next round. – You always chuck something in my face. – So Devon this one here looks a little bit funky.
– Yeah. – And last time it was like a box of fear so if you wanna keep ’em or switch ’em. – Oh I know. I’m
definitely switching them. – What?
– I’m not excited for that. – Ready?
– I’m ready. – [Both] Three, two, one. Yeah! – It’s a pumpkin. Dude it’s got face paint on it. – You gotta eat it though.
– I can do that. – Alright while you try to crack that open I’m gonna have mine. – I wonder if that tastes like pumpkin. – Oh wait, oh wait, hold up. – What? – Why is it sour? – It’s sour? – Uh huh.
– Maybe you got the wrong one. – It tastes like, you
know, the fruit the Cutie but really sour one. I’m not kidding. Why, that’s so unexpected. – No one knows. Here we go. – What are you doing? – I gotta eat my pumpkin. It’s real food versus jelly food man. – Well couldn’t you just take a bite like an apple? – Dude, like I can hear it like slushing around in there. I can’t even get my
fork out of this thing. – The smell dude. Can’t you make it go faster? – It smells like a pumpkin. Alright, our Aunt Patricia
she said, “punkin” instead of pumpkin.
– Oh yeah it’s cute. – It it’s rather adorable but yeah. This is my punkin. – No I can’t stand the smell of that. – I think I think I have a way of opening this up. Come with me outside. – Wait outside? Ugh, bro, ugh. – Alright so I guess we gotta open this up somehow. So, right there, watch out. – How? Wait, what? Where? – Right there.
– There? – Yep, Right there.
– Oh! I know what you’re about to do. – Ready. Three, two, one. (Thud) – [Both] Ooooh! Dude!
– The seeds. – There’s like pumpkin seeds everywhere. – They’re punkin seeds. – Look at that. Man that’s perfect. Alright cool. Bro this smells so gross. – I’m going back to this technique. I’ve never really liked raw pumpkin. – I got the like the
face came off on my hand. Pumpkin is slippery. – That looks really gross bro. – Alright here we go. Three, two, one. – Ew! How is it? Is it good?
– No! I don’t like it. – Just eat one of these. – No, no , no put that back. Put in on there, put it on there, yeah, yeah, yeah, okay. – Alright, alright. – No, n n n n n n n n no. (Screams) – There we go. – Alright on to the next one.
Yo I know exactly what that is and last time things didn’t go so well. – [Both] Aah, aah, aah! So I’m not giving you any chance of keep it or switch it
we’re just keepin it. – I knew it.
– Three, two, one, go! – [Both] No! – Dude I was half expecting it to like jump off the table and go ooh. – Ugh! – I have never seen a
gummy snake like this man. – That looks so awesome. – See just when you
think you’ve seen it all when it comes to gummy foods, man, something surprises you cause this one looks super cool. – And we’ve seen a couple of snakes before and this is the best looking one. There’s no way I can
really eat this, can I? – You can try it. Well that went great. – Ugh! It’s like painted I think. Ugh. How is it? I was expecting it to be like fssh but it was just like boop.
– Mmm – Wait, I wanna try one more time. – The texture is crazy. – Wait, I’m going for the tail. – Mmmmm. – Whoa! That’s so cool. You can feel the scales too. – Oh my gosh it’s so good. Oh my gosh. – So awesome. – Put on the whole thing, the whole thing. – Everything. Better than whatever this was. – Yee! (Thud) We are on the second
to last round right now – The second to last. – And Devon choose, do you wanna keep em or switch em? – I have no clue– – Psych! It’s my option. I wanna switch em. – When did it become your option? – When I said it was. Three, two, one. – Yeah! – Oh no.
– Those look sour. – These are for sure gonna be sour. (laughs) You wanna try yours first
– I do. – and then we’ll go for mine second? They like fused together. – Whoa, look at it huh. Alright there’s one. Alright, alright. Mmm. That’s good. Mmm. Taste like lemon, some citrus. – Really, some citrus? – Blueberries. – Mm you’re getting all
the flavors there man. – Orange. (muttering) – Whelp, it smells sour. – It looks sour. – Feels sour. – Wait, feels? Is it? – Yup.
– Yeah, yeah, I knew it. Wait no, no! Get that off of there. No, no these aren’t the gummy ones. – This is the final round, right now and then we’re going to be eating the gummiest sandwich in the entire world and I am really excited
to see what this is because this was suggested by the Instagram Keyper of the Week. So, shout out to you. And if you want to be
featured in shout it out as Instagram Keyper of the Week, check the description down below to find out how but right now, ooh. Let’s find out what this is. Ready? – Wait, wait, wait no switch? Nothing’s happening? – Do you wanna switch? – I don’t at all. – Okay, great. Three, two, one – Yeah!
– Wait. – Look at this. What? Dude it’s a human organ transplant. – What? – These look like little hearts and they’re hard candy. – No way.
– So uh. – No way! Oh dude it feels so weird.
– What? – Oh my gosh! Holy I don’t even know what to do. How do you– I’ve never been in this situation before. – Oh.
– It’s a giant gummy heart. What the heck. Yeet! This is ridiculous. Dude it’s like boom boom, boom boom. I wonder if it’s like, this looks like it’s way too big to
be an actual human heart Otherwise, like, I got a big heart. This is crazy, man. Like the detail on this is insane, It’s got all the little pumps and the whatever they’re
called, the valves. I thought it was just
gonna be like one of these Like a big version of like
a little heart shaped gummy. – I know. – This is like a legit organ. – Bro, this is crazy. – Don’t touch my heart.
– Why not? – Because it’s mine,
you can’t have my heart. – What, what, I wanna touch it. – Should we break my heart?
– Wait, why? – Cause I wanna break my heart. – What?
– Because I can do it. – You’re puncturing your heart. – My thumb is powerful, man. Look at this. It’s doing what no knife could. I’m gonna break my heart. It’s so hard to break my heart, man my heart’s so full. – Dude, that’s scaring me. – I got a hole in my heart now. It’s about as broken as I’m gonna get. Alright time to take a bite of it man. – That’s a tough heart. Your lips look so funny. – Bro, this oh my gosh. The best tasting gummy I’ve ever had. – Well I can’t wait to taste it, in the sandwich. – Well it’s now the moment you’ve all been waiting for. Time to eat the biggest gummy sandwich in the entire world. And comment down below. What are some other gummy
food versus real food that you’d love to see us eat in an upcoming video. Here we go. So how we’re gonna have to do this, man. We’ll put the heart on one side, the snake on the other. – Wait, no no. We should just take out
a piece of the snake. – No way, bro. We want the whole thing. It’s the largest gummy sandwich in the world, dude. – Okay fine. – So help me out, dude.
Hold the plate down. – I’m holding it. – Gotta try to get this up. – I’m holding it. – It got teeth on this thing, man. Like, this is nuts. – Whoa, alright. – So there, there’s one
half of this sandwich. This thing is crazy. Its got teeth on it and everything. – Wait, look at the
top. Show them the top. – Yo, the top’s like a brain. – That’s crazy dude. – Oh my gosh. – Teeth are fallin off. – Holy cow!
– Look at that. It looks like it bit that snake too. – Dude this thing is so whooping heavy. And if you wanna see
another awesome video, click right over here. But lets take a bite right now. – I know, before it falls apart. Wait, wait, I didn’t. I can’t do it while you’re biting. Alright, I get the bottom half. – Yo that’s crazy. I gotta get all of it. – Whoa that’s so good. – It’s sour, it’s sour, it’s sour. – You got one of these? – [Both] Bye, bye. Bro what the heck. Dude it’s just a big toy rat. – Yi yi yi yi yi yi – Whoa! What the-? Bro chill out. Dude.
Hi. We’ve been using fungally dominated compost and mulch in our garden for years, and we’ve done so without ever purchasing any compost or mulch products. Today I’ll show you how, …
Hi. We’ve been using fungally dominated compost and mulch in our garden for years, and we’ve done so without ever purchasing any compost or mulch products. Today I’ll show you how, but first let’s talk about the difference between bacterially dominated compost and fungally dominated compost. Here we have a hot compost pile, made from leaves, garden waste, and used coffee grounds, that has been cooking along at about 140 degrees Fahrenheit for the last few weeks. Hot compost like this typically has about 25 to 30 parts carbon to 1 part nitrogen, , and though fungi play a part in the decomposition process, bacteria play a more dominant role thanks to high nitrogen ingredients like coffee grounds. You can make fungally dominated compost, on the other hand, simply by increasing the carbon to nitrogen ratio. As a rule, the higher the carbon to nitrogen ratio is, and the coarser the material is, the more dominant fungi will be in the decomposition process and the longer it will take. For example, here is what I call our slow, or lazy, compost pile, which has been the source of most of our fungally dominated compost over the years. I add mostly brown, but some green, ingredients to the pile without even considering the carbon to nitrogen ratio. I also add large amounts of woody material, including chopped up tree branches, twigs, and leaves. This lazy approach, combined with the inclusion of woody material, almost always results in a carbon to nitrogen ratio well above 30 to 1. The lower level of nitrogen doesn’t support as much bacterial activity, so the pile doesn’t heat up as much and decomposes more slowly. Fungi, however, prefer the lower temperatures. They also have enzymes to break down the leaves and twigs, and prefer them as a food source. As a result, fungi flourish and we end up with fungally dominated compost in about 6 months to a year, with some sifting required. If I didn’t mind waiting longer, I could make fungally dominated compost with no high nitrogen inputs. For example, I could build a large pile of leaves, which have a carbon to nitrogen ratio of roughly 50 to 1, and in a couple years I’d have leaf mold, which is an excellent fungally dominant soil amendment. I could do the same thing with wood chips, which have an even higher carbon to nitrogen ratio, and would take even longer to break down -over 3 years in our climate. Adding fungally dominated compost to the garden will increase the number and diversity of fungi in the soil. These fungi will help break down organic matter and make nutrients available to plants. The compost will also support the growth of mycorrhizal fungi, which supply plant roots with nutrients and water. While this is true of all high quality compost, some claim that fungally dominated compost better supports mycorrhizal fungi than bacterially dominant compost. However, more research is needed to confirm this. Now, let’s get back to the time it takes to make fungally dominated compost. Understandably, some of you may be thinking you’d rather buy a product than to put in all that time and effort. Well, I have some good news for you. Fungally dominated compost is not necessary in your garden. In fact, there are free alternatives that will better support mycorrhizae – specifically, high carbon mulches like leaves and wood chips. Coarse wood chips, in particular, are especially effective in that they provide an excellent food source and habitat for mycorrhizal fungi. In Dr. Linda Chalker-Scott’s article “Mycorrhizae – So, what the heck are they, anyway?”, she offers some practical advice on cultivating mycorrhizae, which includes the following: “Coarse organic mulch is a good reservoir for [mycorrhizal] spores, and litter type affects mycorrhizal diversity. Try to use a mixed mulching material, such as arborist wood chips, which will help reduce nutrient runoff and leakage.” And as I mentioned, leaf mulch is also an excellent fungally dominated mulch. According to “Teaming with Microbes”: “Fungi can … extend up into the leaf litter on the surface of the soil, decay leaves, and then bring the nutrients back down into the root zone – a huge advantage over bacteria, the other primary nutrient recycler in the soil food web.” In addition, mulches also support other beneficial soil organisms like earthworms, which will consume the decaying material and deposit nutrient-rich castings in their wake. So, I hope this video has given you food for thought on how you can increase fungal diversity in your soil and support mycorrhizae without purchasing any products. To hear Stephen Legaree address some of the fungally dominated compost product claims, please follow this link or the one in the description below. Well, that’s all for now. Thank you very much for watching, and until next time remember you can change the world one yard at a time.
(techno music) ♫ Chain chain chain ♫ Chain of fools – Behold, self-professed, son of the soil, Mark Brown dancing the Hillbilly Slide with an amazingly agreeable raccoon. But, what about …
(techno music) ♫ Chain chain chain ♫ Chain of fools – Behold, self-professed, son of the soil, Mark Brown dancing the Hillbilly Slide with an amazingly agreeable raccoon. But, what about the masked
mammal dancing at his feet? (techno music) – [Male Narrator] Raccoons are a true American success story. Originally a tropical species,
they expanded northward, adjusting to a variety of
climates, environments, and diets. – [Female Narrator] And
when Christopher Columbus discovered America, he
discovered raccoons, and the delicious tang of raccoon meat on the Atlantic voyage home. – [Male Narrator] Since
then, raccoons have expanded into Europe, Russia, and Japan. And they’ve done exceedingly
well for themselves. – [Female Narrator] For
instance, Kassel, Germany, has the largest raccoon
population in Europe, with up to 100 raccoons
per square kilometer. – [Male Narrator] They’re
just perfectly suited for urban life. For starters, they’re
intelligent problem-solvers, capable of remembering solutions to tasks for up to three years. – [Female Narrator] Plus,
the young raccoons, or kits, stay with their mothers for up to a year of protection and training. So, when they’re ready
to set out on their own, they already have some of
mom’s street-smart secrets. – [Male Narrator] And as
highly adaptive omnivores, they’re happy to chow down
on just about anything they can get their hands on,
including grapes, spaghetti, pet food, and good old-fashioned garbage. – [Female Narrator] They
have some impressive tools to score those delicacies with, too. Their front paws are absurdly dextrous, and their heightened
sense of touch allows them to detect objects, even in
dark bone-chilling conditions that would leave humans numb and fumbling. – [Male narrator] So they
easily handle doorknobs, latches, lids, and jars. Factor in their teeth as well, and they pretty much run the streets, causing considerable damage
and nuisance in the process. – [Female Narrator] Today, city
raccoons tend to live longer and have more offspring
than their country cousins. While cats and dogs long
ago domesticated themselves to benefit from life amid humans, these newcomers to urban living are still working out their parameters. – [Male Narrator] While Mark
seems to get along well enough with his friend here,
most state authorities prohibit or discourage the
keeping of raccoons as pets. And that means that even
if you have the patience and commitment to keep one
of these little biters, you might have a hard time
finding a veterinarian to care for it and provide
necessary vaccines. – [Female Narrator]
They’re smart and adaptive, So raccoons raised as
pets do tend to display more sociable behavior. – [Male Narrator] Just
don’t be surprised when one latches on to your leg
during the Hillbilly Slide. – [Female Narrator] And as
far as wild raccoons go, they’re prone to roundworm,
trichinosis, and rabies. So, leave well enough alone. – So what about you? Have you ever had a raccoon as a pet, or have you considered
some other exotic animal to share your home with? – I have. A sloth. What about you guys? Let us know in the comments below. And make sure to subscribe
for more mind-blowing videos. (techno music)
we’re in Tainan, Taiwan this place is regarded as the country’s culinary capital and there is a ton of street food here so we’re going on a massive food hunt today …
we’re in Tainan, Taiwan
this place is regarded as the country’s culinary capital and there is a ton of
street food here so we’re going on a massive food hunt today if you love to eat Tainan is the city for you in this video we hand out some of the best food
in the city widely regarded as Taiwan’s culinary capital watch out for the
freshest oyster omelet Tainan’s famous snacks and the most
ingenious biscuit oven you’ve ever seen I’m Thomas and I’m Sheena and we’re Chasing
a Plate, we hope you’re hungry, let’s eat! Tainan is known as the city of snacks
and we’re starting our day with our first snack of a Taiwanese oyster omelet
from this stall right behind me let’s go and get one we have got our o ah jian or oyster omelet
in front of us and how good does this thing look? There’s tonnes of plump oysters and it’s smothered in a variety of sauces and I think what is best about
this setup is that we are literally sitting right on the street, at the
chef’s kitchen so we’ve got all the ingredients lined up in front of us
there’s the eggs, there’s oysters on ice, there’s beansprouts, fresh lettuce and you can
watch the chef at work let’s rip into this thing I want to show
you all the multitude of ingredients that make up this oyster omelet so look at
that all the fresh sliced lettuce and then some beansprouts, there’s some pickles
or maybe yeah pickles or actually that might be some meat it might be some
mince actually and then those plump, plump oysters so let’s get a huge bite,
swipe it through those sauces oh this looks so good mmmmm, oh! those oysters, they are so fresh really briny, have a beautiful sea flavour and
then what makes the oyster omelet in Taiwan really unique is the potato starch,
so it binds everything together and it almost has a like a silky ,tiny bit gluggy
um texture in the mouth but this one doesn’t um have a huge whack load of that potato starch sometimes it can be too much and the whole thing’s really
gluggy this chef has just put just enough to bind everything together let’s swipe another mouthful through this sauce, okay mmmm, mmm, mmmm, mmmmm the flavours are so fresh, you can
really taste the flavour of the egg the beansprouts, the oysters, the lettuce
and that sauce there is quite sweet it’s almost like a sweet fermented bean sauce and then there’s another sauce on there which tastes a
bit like hoisin sauce this is really good it is so full of texture and flavour a really popular breakfast here in
Tainan is milkfish congee so we’re gonna go grab some from this place here “and one you tiao, thank you” we’ve got our bowl of milkfish congee on the
table and to go with it we ordered a you tiao which is a fried dough fritter
so congee is a rice porridge and you can see here that this one is quite a soupy one
so you’ve got this fish stock and then the rice grains underneath there’s also
a bit of minced pork and I think some coriander and some roasted garlic and
then the star of the show is this huge filet of milkfish so you can see it’s
been totally de-boned and then this dark bit in the middle here is the
milkfish belly which is sort of quite fatty looking ok let’s get into this
thing I’m gonna get a huge bite of the milkfish, it just fell apart and then
some of that congee mmmm, mmm, mmmm, mmmmm whoa that is a really beautiful flavour
the congee has got a really strong seafood flavour and also you can really
taste that fried garlic and then the fish it’s just really mild, really tender and
it just breaks apart in your mouth I’m gonna go for another bite
there’s a little bit of that belly in there mmmm the belly is really fatty it just dissolves in your
mouth, let’s go again grab a piece of that milkfish it just
broke clean away mmmmm, mmm! it’s just a really simple clean-tasting bowl
of food and the way they make the congee is they simply take a ladle of cooked
rice and then they pour the broth over the top, so the broth and the rice are
really separate, you can really just get spoonfuls of that broth it’s really
flavoursome, it tastes very savoury and then the rice adds a bit of texture and
then what you do with the you tiao is you just break a bit off and then you can
just pop it into the congee and then just give it a bit of texture so we’ll
let it wallow for a little bit then let’s just try it mmmm it’s really simple just a lightly salted
dough fritter, it’s quite oily and it soaked up that broth so when you bite into it, it sort of oozes with broth we’re walking down these tiny little lanes in
the city and there’s a beautiful smell in this lane and that’s because we’re
going to this little place behind me where they do cookies or biscuits and it
looks like these are made in a really neat way that was so cool watching the cookies
being made they had such a neat contraption to put them together, they do
two sorts so we’ve got this miso one here is what we saw getting made they
also do a egg one which is just their normal one but we’re gonna have their miso ones
because that’s what we saw getting made then and she took took a really thick
batter and put it on the hot plate but then closed the hot plate down and it
was gas fired underneath and what I loved is once she closed it down and
spread all this batter out, then when she spun that big machine around every time
she moved it one step the hot plate would turn over so each side got exactly
the same amount of heat as it worked its way around, then she peeled the quite big
piece of cookie which was really soft still off, almost like a thick pancake in
texture it looked like, placed it with a little sort of a bar on it just to give
it a bit of a shape, so you can see here it’s got an indentation in it and
that’s because of that bar and then once it was not quite hard she cut it
into these little strips and now it is cooled and it is super super solid it’s
gonna be really crunchy so let’s get into it whoa that is really crunchy hmm but quite light
it’s a little bit aerated so this is miso flavoured but
I can’t taste a whole lot of miso, it’s sort of just tastes like a plain biscuit
or a cookie, quite sweet, really nice just really more-ish there’s not too much strong flavour so this packet I think’s gonna disappear really quick and that’s a
really cool place to watch those getting made and its fourth generation so
they’ve certainly perfected the recipe that’s good I just ate a tonne of those
biscuits cause they were so moreish and easy to eat and they got really salty
as I went on which is really nice it balanced out that sweet flavour now on
the way to this biscuit place we saw a ice jelly, like grass jelly place on the
side of the road it looked amazing and refreshing in this hot hot weather
we’re having here today we’re gonna go grab one we got this iced treat that was whipped up
right on the street for us so it’s a really chunky ice which he hand ground
into this but underneath the ice he put a couple of different jellies there was
definitely a grass jelly a black one that he put in there, let’s dig in and
then there’s a much lighter jelly too I’m not really sure what that one is there
was also some sugar syrup that went on the, on the top of that ice after he’d
shaved it in using that hand ice grinder and it’s a really thick grind so it’s
melting really quick mmmm whoa yum it’s not too sweet from the sugar the
ice is of course super cold and it’s really really hot here so that is
perfect, let’s grab another spoon with both of those jellies in there oh it’s
melting so quick mmm, mmmm the grass jelly is really nice it’s a
tiny bit bitter and the other one the clear jelly I’ve no idea what it is,
it’s got a sort of a herbal taste that’s even more bitter actually but it’s
really refreshing in its bitterness and I love that it’s not too sweet it’s so
good it’s completely collapsing, like it’s turning
to jelly soup really quickly but man what a refreshing thing to have and I
love how they’re being made right on the street there the food hunt continues and next up
we’re going to eat a wa gui which is a savoury rice pudding we’ve got our wa gui or savoury rice pudding here and I am just gonna dig into it, look at it it’s so sticky so at the bottom here there’s a
lot of meat so things like pork and salted egg I believe and how they make
it is they pour a rice, ground rice batter onto the top and then they steam
it and then they pour the sticky sauce on top, so let’s just try a bite mmmm, ohhh, that bite I think had some dried shrimp in it
had a really strong seafood flavour and it’s just a really smooth,
sticky, gluggy, consistency they’ve got this super runny garlic mixture on the
table so I’m going to dump a big spoon of that in there and there’s also some
sort of chilli sauce it’s really light in colour so let’s put that on, that might
actually be a little bit of horseradish based or wasabi let’s just dig in, lots of
that garlic and that chilli whoa, that garlic is super strong, super strong like
having a nude garlic clove, raw and just popping it in your mouth and crunching
down on it massive burst of flavour and that chilli is a
little bit tangy it is sort of horseradish-y actually it’s got a
little bit of tanginess to it really good spice level and this texture
of this pudding I absolutely love it oh look at that, it’s a duck egg there um
salted duck egg, oh awesome I’m gonna try and break that up actually
let’s just get a huge spoon oh man oh look at that texture I’ll never fit
that all in let’s try mmmm the sauce on top, is really nice and sweet the texture of the rice is amazing
and then I love all the flavors you’ve got the savoury flavors of the the meat
and the the salted duck egg, sweetness of that sauce and then adding these really
helps particularly the garlic that just really burst, this is really good Tainan has so much food there is just
food everywhere so that’s our first video of the three we’re gonna make here
before we head to Taipei to make way more food videos it’s been a really good
food day, thank you so much for watching remember to hit that subscribe button,
a tonne more food videos to come pop a comment down below let us know what you thought of this video and please give this video a huge thumbs up and if you
want to support more Chasing a Plate content check out our Patreon page
thank you watching, thank you for watching and we’ll see you next time, zai jian, zai jian
Hey friends, its Akidearest. So, today I’m going to be attempting to make food From the anime “Food Wars” Now “Food Wars” has an abundance of many mouth-watering.. Nutritious dishes in …
Hey friends, its Akidearest. So, today I’m going to be attempting to make food From the anime “Food Wars” Now “Food Wars” has an abundance of many mouth-watering.. Nutritious dishes in the anime, and I thought of no other better dish than to start off with, than the “Gotcha Pork Roast” from episode…. *pbbfffffft* one. Now I’m no chef nor professional cook, so I’m going to give credit to the website that I’m getting the ingredients off of. Now for the “Gotcha Pork Roast” You will need a plate, a pan, a bowl, a cutting board, knife, a pot, a potato peeler Frying pan, wooden spoon, I don’t have a wooden spoon. Some white potatoes One two, three, four, five, six, seven minus one. It says three Eringi mushrooms, but we don’t have that here, so I decided to get regular mushrooms, cause they taste the same right? an onion with layers, two onions with layers. Rosemary for….. flavor?? Extra thick bacon, because this is what you’re gonna wrap your potatoes in and you don’t want that b*tch to fall apart And lastly a free-to-download app game Food Fantasy that you could get on iOS or Android. Now this is a particular ingredient that really gives this video a spark especially when your video is lacking in a flavor of monetization. This is really important for that. Now, I know this ingredient can be a little bit hard to find but luckily I’ve provided that in the link down below where you guys can go find it yourselves. Now not many people may know about this mysterious “Food Fantasy”, so let me explain this ingredient. “Food Fantasy” is a game where you guys can go and collect very..uhh… delicious and SEXYYYY personified foods such as.. steak and.. and baked lobster and I.. I never wanted to drink coffee more than now. And you guys can collect different recipes from all over the world such as, I don’t know… …the bacon tofu wrap.. it’s just tofu wrapped in bacon. Yeah. I’m sure it’s harder to make than it seems. This app game- I MEAN TYPE OF FOOD consists of a card collection game with different types of food that correspond to different cards, so that you guys can obtain more SEXYYYY personified food waifu such as your steak, your lobster, your black tea, and many more like this and take on challenges by completing orders and managing your restaurant in the game. But Yeah, without further ado, let’s begin. Right, so the first thing you have to do is get out your potatoes, peel the skin off, and then start cutting them into smaller pieces at the speed of light. Now you’re probably wondering how I got to cut them so fast. Well, potato cutting is an art form that I’ve been studying for many years, so don’t upset yourself if you don’t get it on the first try. Can you get that out of the way? Stop recording me my gosh. Sorry Next up just get out your mushrooms and your onions, and start cutting them up into smaller little pieces. Oh, yeah. And go to your sink or your dishwasher and get a cup out and then just fill it up with water. Now you can either boil this or put it in the microwave for about two minutes, and for times sake I decided to just put it in the microwave, and I’ll explain later in the video what this is for but this is very important so just remember to take a note of this. But in the meantime just continue cutting everything and then putting them into a bowl, and when you cut your onions make sure you don’t cry into them because people don’t really like the flavor of sorrow, or maybe you do I won’t judge Now Soma boiled his whole but we decided to cut ours up to make it a lot easier to mash. And next you’re gonna want to pan fry the onions and the mushrooms that you just made, and I guarantee you the smell is heavenly. Oh and I didn’t show this part, but you mix it obviously with the potatoes eventually. All right, so now mold it in the way that it is in the anime. So to do this we decided to put it into a some aluminum foil and mold it out. Oh yeah, and it’s hot. And then it should look something like this. Now open up your bacon and then just wrap it all in pigskin. This is a really great dinner if you’re having any vegetarian or vegan friends over. I highly recommend this dish to them. And give a double chin smile to the camera and there you go. Oh, and put some rosemary on top because that’s what Soma did even though I really don’t taste rosemary at all in this dish, but it makes it look nice. Now you can celebrate over the fact that the battery in your camera just charged up and now you can do some random b-rolls of the shot before you put it in the oven. And now we put it in the oven at this many degrees, for about 30 to 45 minutes and then just close it up. Close it. Now remember that cup earlier? You’re gonna want to take that out and then get your favorite tea Specifically black tea in this case, because you’re gonna want to dip that, even though for some reason it’s already wet.. Cuz I totally didn’t pre-record this already… But you’re gonna want to take a sip out of that, and you’re gonna realize it tastes no different… But it rejuvenates you, and also reminds you of the character Black Tea from the game Food Fantasy that you can download on iOS or Android. I hope you guys like milk in your black tea as much as I do and you know what even if you don’t, I highly suggest that you do that in the game though, because you can unlock different combo skills. Also, I would just love the sight of milk being poured all over this black tea, so please do that for me So, yea Just enjoy your black tea while you think that over… and would you like a sip my good friend? And oh my God, look. Wow, that actually looks really good So you’re gonna want to reminisce over the fact that you did something right for once, and pull that out. And there you go. Now, I know it doesn’t look exactly like the anime and I probably should have put more bacon on it, but this still looks pretty good. So we’re just gonna take a bite out of this and see how it tastes. Now put that on to your plate, maybe something a little bit more than one strip of bacon, get some potato Now take a bite out of it and act like that you just got tickled by a tentacle for the first time. It’s so good! It’s so good! It’s so good! I mean nothing about this is good for you. It’s baked mashed potatoes with with bacon wrapped all over it. I didn’t do too bad. This is one of the few times where I cooked something and it actually turned out really well. Thank you, Mom for helping me by the way. So, yea. If you guys want to give it a shot I’ll put a link in the description of the article that I was looking at to make this, and you guys can give it a shot yourselves. Oh bacony goodness. It’s so good. I wonder if there’s a vegan version of this. Hmm. Okay. So this is pretty much going to be our dinner for tonight. So I appreciate you guys for watching! And subscribe to my channel for more anime- and otaku-related content and I will see you guys in the next video Bye:) *epic music*
One of the most intimidating and anxiety-inducing aspects of travelling overseas is the sudden inability to communicate with the world around you. It’s probably no surprise then that over the years …
One of the most intimidating and anxiety-inducing aspects of travelling overseas is the sudden inability to communicate with the world around you. It’s probably no surprise then that over the years one of the most popular questions I’ve got is how difficult is it to travel Japan without Japanese? Now in the run-up to the 2020 Olympics many businesses across Japan are Investing all their pocket money in preparing for foreign tourists. But there’s no doubt the language barrier exists here in a homogeneous culture where English speakers can seem few and far between. In this video, we’ll discuss the most common problems that will pop up along the way, from public transport and dining out to some useful communication strategies that will help you break down the language barrier with the locals. But I’ll start with two pieces of reassuring news though: The first is that I put a survey out on Twitter asking people if they found Japan difficult to travel without Japanese. There were 3600 responses with two thirds saying they didn’t find it difficult. Now that’s great; then again Twitter questionnaires should always be taken with a pinch of salt, Especially as I put out a follow-up survey, asking people if they’d rather be a bagel or an Alaskan salmon. Within 47 minutes 739 people responded with 45 percent respondents choosing to be a delicious inanimate object over a living creature rich in Omega-3. And that should have been a clear open-and-shut case – obviously the answer was salmon. The second piece of reassuring news is that I’ve known numerous expats living and working in Japan over the years across various sectors who have lived comfortably in Japan without knowing any Japanese whatsoever and whilst it’s not obviously ideal, it is completely doable. I mean when I came here without knowing much of the language, I was often a little bit anxious in various situations that the the locals might get angry at me when they found out that I lived here without knowing any of the language really. After all, I’d had travel experiences in some countries in the past where the locals had lost their temper or snapped at me for my inability to communicate in their language. Obviously, I’m not gonna name any names. -hilarious fake cough- France. But not once in my time here has anybody got angry at me or lost their cool for my inability to communicate. On the contrary, Japanese people are very understanding and fully aware that Japanese is almost exclusively spoken within Japan, and it is quite difficult, and it takes a lot time to learn. Thus if you do make an effort and show you know some Japanese, you’ll instantly win favour with the locals because you’ll be in the minority of foreign travellers who can speak and use a little bit of Japanese. Better still though English is almost everywhere these days, from restaurant menus and road signs to trendy t-shirts. Mind you, the English might not always be native speaker level of English, but it gets the job done. Take this notebook that I bought the other day for example. It’s covered in trendy, cool English expressions on the front here, like: “relax time”, and “keep calm”, and “pleasing smell”. And yet the thing that gives it away that might not have been proof read or written by a native speaker is the big word at the top where it just says: Dribble. “Dribble” – it’s not typically the sort of thing you’d find on a notebook back home. I don’t know why they thought that would enhance the sales of the… of the notebook, but nonetheless, it’s English, just… just not as we… not as we know it. So having just landed in Japan, typically at Haneda Airport or Narita or Kansai International, You’ll find getting out of the airport and into the city a fairly easy, seamless process. Everything is wonderfully signposted. But soon after arriving at the city problems might arise at one of the smaller stations when you look up at the map to find it is exclusively written in kanji characters. Now perhaps you’d think “No problem, I’ll just use the ticket machine and hit the English button and type in the name of the station. Haha, I’m so brilliant.” But wait! Because, you’re not. For local trains and the underground, rather than typing in the name of the station, you need to know the ticket price of the place you’re going. And to find out the cost of that ticket you need the map that you can’t read. Obviously you can get around this easily by asking a member of staff; as long as you mutter the name of the station or the general direction of where you want to go – no problem. But my favourite option is just to get a Suika card or a passport card, which you top-up with a few thousand yen. I can’t tell you the cost of going anywhere in Japan or Tokyo just because – I use this. So rather than knowing the cost of your ticket price, just keep this filled up with a few thousand yen every day, and you’re all good. Same goes for the JR Rail Pass. That’s half the benefit of getting the JR Rail Pass: You don’t need to worry about using ticket machines all the time. And you can get this for 500 yen at pretty much any ticket machine across Japan. I think for another few hundred yen you get your name written on it as well. I haven’t done that. Because I’m… I’m cheap. I would strongly urge first time travellers coming to Japan to get a SIM card or a portable Wi-Fi so you have the internet with you, mainly just so you can use Google Maps. It is the main way that I and most foreign travellers get around Japan. All the train times and all the bus times are input into it seamlessly. Honestly without Google Maps I don’t think I’d even be here now. I’d probably be lost in a forest somewhere scrounging for… Berries. Ber- yeah. As somebody who travels around Japan quite a lot I found that this isn’t an issue at all. I think you’ll have no problems with accommodation whether you’re using hotels, Airbnb or even staying at traditional, Japanese Inn. That’s a lie there might be one one issue. If you’re lucky enough to have a public bath or a hot springs built into your accommodation, you’ll find that they’re segregated by male and female, and sometimes they’re poorly labelled as to which one is which. This could end in spectacular disaster and lots of awkward conversations with hotel staff. So what I would encourage you to do, just because not only do public baths use it, but also toilets across Japan. They sometimes only have kanji characters in male and female, especially at smaller bars and restaurants. So I would actually encourage you to learn those two characters: ‘Male’ and ‘Female’. They’re probably the only two characters you’ll ever need to know. Better still you can impress all your friends and family at your next birthday party when you whip out a pen and Pretend to know how to write lots of Japanese, giving the momentary illusion that you are a genius with extensive cultural knowledge. I mean, for that reason alone definitely… It’s definitely worth it. As somebody who eats out… Well, more than they probably should, I tend to find in the bigger restaurants this isn’t an issue – you will find English menus, or even then just menus with pictures on that you can point at. Typically the smaller the bar or restaurant and the further out into the countryside it is, the less likely you will find English. And in the terrifying event there’s neither English nor photos you can desperately point at, you are gonna have to wing it. Now, I did make a video a few months ago talking about nightlife etiquette and dining out etiquette. However, the most important phrase and thing in that video is the phrase: “Osusume wa?” “Osusume wa?” means “What do you recommend?” If you point at the menu and say “Ososume wa?” typically the staff will probably laugh in surprise, chuckle in surprise first. That is the only Japanese phrase that you know. And then they will try and do their best to explain what it is before you enthusiastically order it. Unless of course you are vegetarian and the speciality is pork. In which case you can just point it yourself and say: “Vegetarian”. Because fortunately the word for vegetarian in Japanese is: ‘Bejitarian’. It’s kind of like the same. And that’s another really useful point for dining out in Japan – many foods the words themselves are ‘Gairaigo’ or foreign borrowed words. Take for example beef, chicken and pork. For beef you can say “Bi-fu”. For pork you can say “Po-ku”. For chicken you can say “Chikin”. And for horse you can say “BASASHI”. All right, there’s a handful of exceptions but you get the general idea. Take fruit for example: Orange is “Orenji”. Banana is “Banana”. Apple is a “Appuru”. And cherry is “SAKURANBO”. Again some – some exceptions. The only other two words you really need to know are: Beer, which is “Bi-ru” and Whiskey which is “Uiski”. And there you have it So don’t be afraid to use ‘gairaigo’ – don’t be afraid to try and say the word. I’m not necessarily saying try and pronounce those words in their ‘gairaigo’ Japanese form, I’m saying try and just say the word in English and hopefully the staff will catch it and understand what you’re saying. You’ll find in the absence of English conversational practice at school, most Japanese people do tend to lack confidence in speaking and listening to English. To talk a bit more about this along with the essential four Japanese phrases you need to know before you come to Japan, I’ll now hand you over to a real-life Japanese man who stole a British accent. Even though we learn English [for] six years from junior high school to high school, somehow or we can’t speak or listen. So what you have to do when you come to Japan is: Don’t make sentences long. For instance, some people like me when you ask if the food is good or bad, you can say “Is it good?” But when you say “Is it good?”, it sounds like one word for Japanese people. So you could just take one word, one most important word – in this case which is ‘good’. So say “good” or “bad” – just take one word and they’ll understand you. Instead of saying “Where is the toilet?”, you can say: “Toilet? Where?” “Can you speak English?” Just say: “English? OK?” And if you make it like really simple, they’ll – they’ll get you. So there are only four phrases that you have to know when you come to Japan and that will get you by. First one is “Konnichiwa”, and that’s like “Hello” – as everyone knows. The second one is “I’m sorry” or “Excuse me” – That is “Sumimasen”. And then thirdly is “Thank you”, which is “Arigatou”. Not like “Arigato” – “Arigatou”.
(That’s very difficult to write in captions>.
by Gene Kilian
