RIP pig

Please come to USA and make a TV SHOW Series. Have you ever heard of Oprah? I think you are extremely talented and funny and present a fresh honest view of the world without the political crap we deal with. 10/10 or 5 ⭐️, together you both bring the most pleasing way to share culture and love. My wife 🇮🇩and I 🇺🇸 we think you guys are in a perfect relationship. It’s about attitudes and willingness to learn from your partner is a cool secret to your relationship.

Rude

That's what would happen in a German farm, and pigs need driver's license to drive there too.🤣

If you beat the egg first, then add the hot coffee should be sufficient. After all, home made mayonnaise is made with raw egg, as is steak tartare.

This here because I ran out of mayonnaise so made home made mayonnaise and I am still alive doing well no sickness​@@ChrissieSM

That is complete bs. The inside of the egg will still be completely cold after just 1 m in 70C water. Salmonella are killed at 65C, which is also the temperature at which an egg yolk sets. Ergo, you cannot sterilize an egg without cooking it through. The obvious implication is, by the way, that any runny egg is just as (un)safe as a raw egg. In Germany, Salmonella are very rare and if you buy high quality ("organic") eggs, they are basically unheard of.

Exactly this. Cuz the dangerous part is NOT the raw egg, it's the bacteria that's grown on the shell since they've been washed. The raw egg only becomes dangerous by making contact with the outside of the shell. By boiling it shortly, you're killing all the bad stuff that might make you sick! (Unless it's a bad egg, bad eggs will make you sick)

That would only sterilize the outside though. The inside can still carry pathogens.

you are so right. basically they revived coffee businesses in Vietnam, not the French

Wow it's new

@@tanmai5785 no ... +35 year old news :-D

"paid Vietnam to ramp up" => further reading: en.wikipedia.org/wiki/East_German_coffee_crisis#Influence_on_coffee_production_in_Vietnam (fun fact: in the main article about vietnamese coffee production, you can't find a word about this)

Yes! He’s such a quality man and such a sweetheart. I wonder if Uyen would let us clone him?

can use suger instead of condensed milk

lol I caught that too

The only good vegan food is vegetarian!

Thats what I thought 😂

She probably meant vegetarian.

She's the best❤ i like her sense of nature and culture

If it dose happen they most likely edit it out.

Probably because they call each other "honey" so it's not a big problem to avoid using his name.

About the name: Practice make perfect, and also, lots of edit 😉

​@irina_vhmc yeah i would slip up and use the pet name before i ever said the real name lol. I have to stop myself from calling my SO our pet name in public cause they get kinda embarrassed 😅 lol

I wish the USDA would make that a req in the US. It would cost Big Chicken 1¢/chick, so fractions of that per egg. Fekkin lobbyists. 🤬

Food is so much safer and tastes better than US corporate food.

I have a transplant so I am immunocompromized. In the US we have pasteurized eggs. They are more expensive but are safe eaten raw. ​@MeldaRavaniel

Whoah. I'm jelly it's like that in Germany.

​@@maeannengo4908In all EU countries

I think most of Europe has similar procedures (vaccination and testing) to reduce the risks. There are also restrictions around certain medications, like antibiotics, for both the wellbeing of the animals and to improve food safety.

I love this channel for the amazing contents. I have got different ideas from here too, what about you!?😊

I don’t what my mom and siblings would think, but they are also nail-tech😊

So does German Boyfriend’s. I’m so jealous.

I never got why so many people use a fake persona on camera. Just be yourself!

Thank you, teacher! That helps a lot. In Vietnamese idioms we have a phrase that say "one word is a teacher, half of a word is also a teacher" which literally means just by teaching us half of a word, you have become a teacher. Really appreciate that

This sounds delicious! I will try it, it seems easy to make.

Omg I love coconut. And coffee.

It was till I tasted the Filipino Calamansi coffee...it takes iced coffee addiction to another level..

i think she might have mistaken "quất"(kumquat) with "tắc"(calamansi) bc many vietnamese people think they are the same (im from hanoi and i didnt know before i did random research lol)

Ohhhhh! I was surprised by their shape, color & juiciness, but there are so many citrus variations I figured it was a different kind of kumquat (had them in SF Chinatown in February, so delicious & sweet, confidently bought a big bag in Montana, oh no terrible yucky nasty! Bitter little tricksters when they aren’t properly ripe! If you live where you get ripe fruit, rejoice!). I thought calamansi were much bigger! I’m fascinated by the history of citrus cultivation (fruit agriculture in general has “bananas” history & I’m talking pre-technology people - seeing a barely edible teensy fruit & doing weird things to it until things like watermelons & satsumas exist)

@@beanstealeri am a brand new asian

@@bluejay9515 wdym did you get an asian citizemship or did you just get born in asia😅

Interesting! I was a little confused by that--I live in the US, and the fruit I know as "kumquat" is roughly the same shape, but a little smaller, and with orange skin. Thanks!

Me too!

This is why when in Vietnam, load up on the tea and coffee. That's what my relatives do before heading home. They bring empty suitcases just to bring a ton of stuff back to the US. LOL

@@doodahgurlie I haven't been back for many years as international holidays and travel is so expensive but I will be going again for my 50th birthday and this is exactly my plan!

I love this channel for the amazing contents. I have got different ideas from here too, what about you!?😊

I hope Uyen does a part 2

Here's my favorite way. I'd be interested to know what you think: 1. Preheat your oven to 500 °F (260 °C, gas mark 10, Stufe 6-7). Yes, that *is* extremely hot. 2. Remove any loose leaves or silk from your corn, but don't shuck it. 3. Cook the corn for 40 minutes. 4. Serve immediately, shucking and buttering the corn at the table. Don't shuck the corn or remove the silk ahead of time--the recipe depends on having the corn tightly wrapped in the husks to retain the moisture. The silk comes off much more easily after you've cooked it, and leaving the husk on the corn stops it from burning up in the oven. The biggest downsides are 1) having to redline your oven during corn season (the hottest part of the year) and 2) having to clean up little bits of husk that break off as you shuck the corn before you eat it. These are pretty easy to mitigate with good ventilation and cleaning, though, and it's well worth it.

Actually you can easily find it everywhere in Vietnam, even in the city. We love to eat it boiled.

I have no idea where you live in the US (Montana?), but every time I go to the US, I get fresh corn cobs still covered in leaves from Walmart or Publix. I boiled or microwave them. They are so sweet and tender.

It's not theft if its growing through the fence!

Really? That is surprising to me. When I live in Kansas City, we could buy ears of unshucked corn in any grocery store, especially in the Summer and Fall. But given the region I guess that makes sense. I just assumed it was like that everywhere, since it was a staple of my childhood.

Same!

Sorry, what is gas and xoi gas?

@@ChrissieSM i think he means "quả gấc"- gac fruit or spiny gourd, and "xôi gấc" is sticky rice make with gac fruit to flavor the sticky rice and natural food coloring

Speaking of Xôi Gấc, my family can make it but I've never seen how the fruit is prepared, only the bare seeds afterwards. How did this escape my memory. If you're curious, look up "xôi gấc" for the finished sticky rice, or "quả gấc" for the fruit.

Couple goals for sure!

That's a very popular Vietnamese drink growing up. It's a salted preserved lime drink (like a natural Gatorade) called "chanh muoi".

I just realized that all my animosity toward eggnog & egg based drinks is actually just me hating nutmeg. Used in very light, salt-like quantities, nutmeg is a great flavor enhancer, but as a taste on its own, I hate it. Now that I think on it, I drink an Ensure (nutritional drink for old & ill people who can’t eat enough), that’s wayyyy thicker & icker than a little egg yolk lol. I get farm eggs & clean them thoroughly before using, I’m not too worried about my eggs.

@@montananerd8244 do you clean the eggs right before usage or like...when you buy them n just let them sit around after? Cause you shouldn't clean eggs (at least not with water etc, but just a brush or some cloth) it takes away their protective layer and makes them more susceptible to salmonella. That said- the sour whiskey egg combo is not thick at all. It is very light with just a hit of creaminess, since the egg white is Whipped up into a light foam. Maybe give it a go if you ever come across it :)

My dad used to make it for me. Or.. He used me as an acuse to make it for himself.

Pho, green tea and Vietnamese coffee is love. ❤

@@dayeti6794 Add banh mi and a side of Vietnamese eggrolls...if you've never had Vietnamese eggrolls, they are the best of all the eggrolls out there, bar none. Even the way it's eaten at home (wrapped in lettuce/greens and herbs then dipped) is so different than any other culture.

@@doodahgurlie Yes, they’re great and with fish sauce. 🙏💙

I eat raw eggs all the time. In protein shakes and smoothies.

Where I live we call what uyen made "eggedosis", and we drink it around christmas. Raw egg and sugar, and beat the heck out of it. Never have I ever heard of anyone getting salmonella after.

But! We don't wash the eggs, so they're safer.

​​@@LinnieAlexis ? I would've assumed that it's saver if you wash the egg?? I always wash the eggs when I want to consume them raw... 🤔

​@@LinnieAlexis, I keep seeing Europeans saying that their eggs are safer because they don't wash them, but washing the eggs is not the reason why American eggs aren't safe to eat raw. Thanks to large industrial egg production, many (if not most) hens have salmonella in their ovaducts, so the eggs already have salmonella inside when the egg is laid. Even super clean home flocks often have salmonella, because the eggs from hatcheries also have salmonella, so chicks are born with it. Many years ago now, when widespread salmonella became a problem, the government food safety regulation agencies decided it would be better to start requiring stores that sell eggs to refrigerate them and to teach consumers not to eat raw eggs, as well as to be very careful in handling chicken meat, rather than try to eradicate salmonella from the flocks. I worked in the food industry at the time that change was made. We had to install refrigerated cases for the eggs. Before that, they were kept at room temperature in the store. It's true that in the US eggs are washed, but the washed eggs are sprayed with a very thin wax layer to replace the protective coating. That keeps them fresh longer, but can't protect against salmonella which is already inside the egg. But if you want to make a recipe which requires raw eggs, you can buy pasteurized eggs. Or take your chances with ordinary eggs and hope you get lucky.

It's not just that. The first pour is traditionally tossed out because it tastes bad, soaking up some of the highly soluble bitter compounds. The tea is then steeped once or several times, depending on what kind you use. Pressed teas obviously take several steeps just to open up fully.

It also gets rid of some bitterness I think.

@@MrHodoAstartes That's so interesting. We Brits drink a lot of tea, but we never throw the first pour away

@@yippee8570 AM not a tea expert but maybe because you guys use colder water (not boiling hot), so it comes out less bitter?

@@yippee8570 , but not many people drink proper leaf tea nowadays. There is hardly any tea in a tea bag, just tea dust, I mean very finally chopped with a percentage of stems. I saw a documentary about some tea factories. In fact, English teas sold abroad, such as France, are better quality than the stuff sold in Britain.

She's from the north where they LOVE their green tea extra bitter. My SIL is from Hai Phong and she lets it steep forever so it'd be super bitter.

@@doodahgurlie That's actually really interesting, thanks for the info!

When I was a child in France, we had chocolate milk mixed with egg. Very nice in winter.

It’s not vegan though when there’s condensed milk in it

@@NaeniaNightingale true

Yeah, I don’t know what she was doing there to be quite honest.

it doesn't have to be condensed milk, sugar is ok, Uyen just often used condensed milk instead of sugar

I think she didn't try to create a vegan drink but a corn drink that Taste good 😅

@@Cerbera66 "We have other super popular VEGAN milk like soy milk and my favourite corn milk, and I'm going to show you how to make it today."

@@dermaniac5205 Okay, I admit defeat 😁😜

I mean she made the drinks from scratch, you make drinks at home in the USA and avoid the syrup. It's the ready made drinks with it all in.

@@wwaxwork Yes, TikTok’s recipes for water made with artificial flavor packets and syrup sweeteners 😂