Hahaha you're right, maybe mental health advice. Since I'm a trainer when it comes to health, I never listen to anyone except my own body , carefully paying attention, monitoring, and taking notes. Your body will ALWAYS tell you the truth when it comes to health. I think listening to propaganda or misconceptions of society is a very dangerous game. Testing things for yourself is always the best way to go. I definitely nit a pure carnivore, and I'm not saying everyone should be. But my body and genetics is definitely pushing me that way, and I feel great. At the end of the day that's what matters and I just want everyone to feel amazing. So my mission us to share delicious recipes that might help people regardless of their food choices. Thanks for the support. Stay tuned there's more coming

Thanks for the positive comment! And about the diet, I was in the same opinion as you, but as a personal trainer, I did years of research and hundreds of nutritional profiles with clients and obsessively testing what works and I can confidently say , you can absolutely be healthy and thrive without vegetables. Maybe not every genetics , but certainly a big percentage of the population. At first, I wouldn't believe it , but instead of listening to misconceptions, I just went and tried it myself, and the results shocked me. Because every single vegetable we eat today in our modern society doesn't exist in nature, the vegetables we have we only obtain with years of crossbreed until we had something that was more palatable. But we certainly didn't evolve eating those things. Most plants in nature in their original state are quite small bitter and toxic to the point where we wouldn't be able to eat much of it compared to flesh food. But I still eat some veggies, just not as much as I use too and I never felt better. Results don't lie. Maybe you can try a month challenge and see how it goes. Let me know if you do and how it went. I am always interested in people's opinions and experiences. Thanks again for taking the time. Have a good one

hey ! thanks for your comment !!! I'm not a pure carnivore myself, but as a chef and a certified trainer i like to explore many diets and methods and share my experience. And ok thanks for the tip, will try to adjust. Stay tuned many more recipes of all style coming .

Hahaha yeah , you're tripping 🤣 it's vanilla essence. Soya sauce we be definitely weird. Here is the list of ingredients ingredients for the fruit roll: - 2 cups of fruits ( kiwi , strawberry) - 2 tbs sugar - 1 squeeze lemon or lime. - flavor extract ( lime essential oil and vanilla extract) for the coating : - 1/2 cup sugar - 2 tbs citric acid

@@flavorfriends-tv 😂😂😂 thanks

Thanks for the positive comments...and you are right.... but if I'm being honest I know how to do better hahah.but this is just a easy quick weekly meal, and our channel is based on honest casual food with no filter. Not everything online has to be perfect all the time, but rather approachable for everyone. And I also respect that everyone is allowed to critique our work as they please, I'm completely for freedom of speech. But having positive comments like yours is alway good to hear. Have a good one

Well yeah you're right... it could be shaped better for a "Classic " omelette, but it still tastes delicious for a daily breakfast. Thanks for the criticism, it only makes us better. 🙏

Hey thanks for the comment! Yeah same here , I love chili in general in my food , they have such a vide variety of unique flavors and will definitely spice up any dish nicely. And yes these ingredients might work , but as we demonstrated in our testing, the cold was the crucial factor, numbing the pain until the effect goes away. Keep sharing :)

Hey thanks for the comment. Well yes it can damage it if you don't use the right technique. As long as you have control and you don't aim the pointy part of the fork towards the blade, then if it makes contact, it just glides over the blade with any problem. I have been using this methods for years and I have never cut myself once in my entire professional chef carrier and still own the same mandoline with no damage what so ever and i just sharpen it myself when it gets dull from usual use and ware. I encourage you to give it a try and experiment with it and let me know what you think. Happy cooking Take care and thanks for watching

Thanks for the feedback! We noticed during editing, we will definitely fix that in the coming videos. Keep watching we are only getting started 😉

@@flavorfriends-tv Yeah i liked the overall vibes and information so ill keep an eye out!

Thanks for the comment! And same here , after working in professional kitchens for many years you realize that the standard method is just not going to work for the volume you have to do. Keep on cooking and stay healthy

Yeah if you watch the full video you see me cry and use a fan to blow the vapors away. It works very well 👌

Well I'm not sure there will be a next time. That experiment was painful hahahah Also any kind of oil will act the same by spreading the heat around, making it worse. But thanks for the suggestion. Keep watching, there's more to come 😉

Simplement le finir au four... ou sur le BBQ en cuisson indirecte. Donc au propane, tu ouvre le brûleur de gauche et tu met la viande a droit , même chose avec le charbon. Et si tu peux ajouté quelque copeaux de bois a fumer, tu peux transformer ton BBQ en smoker assez facilement. Et vu que la totalité de la tendreté est obtenue durant la partie mijoté . La deuxième étape c'est just pour donner du goût et de la coloration. Alors pas de temps ou températures spécifiques. On garde un oeil sur les ribs jusqu'à temps qu'elle soit belles et bien caramélisés . :)

les ingredients sont dans la description du video les voici 5lb of potatoes 1/2 lb of bacon 2 medium onions 1/4 cup butter 2 cup milk 1 cup grated cheese ( or more ) 1 piece of Brie cheese for the top (optional)

You mean eggcellent 🫡

Haha thanks for the positive comment ! We think so, too. Please share if you'd like to help us grow 🙏 Stay tuned for more. Have a great day

Thanks man we appreciate 🙏 the comment . Stay tuned for more :)

Hi there ! Thanks for the comments... I usually cook it for about 1h covered first at 350f / 180c or until the potatoes are knife tender. Then I add more cheese and finish uncovered for an other 10 minutes and maybe a quick hit on the broil to caramelize it. Try it , take a picture and tag us on Instagram @ simple.motion

Yes it is squash... and absolutely, you can try it with all the types of squashes even with pumpkin is delicious. Also any other type of root vegetables will be great too like sweet potatoes, carottes, parsnips, turnip... etc. Try it out and feel free to share your results:) Thanks for your comment And stay tuned for more 😉

I need some more instructions… I don’t know what is the white powder used along with what I think is vanilla extract. Also how long and what is the temperature for baking?

@bradliu3399 hi 👋 sure no problem. If you click on the 3 small dots at the top left corner of the video, you can click on the description, and the ingredients are listed. What goes in the blender is some fruits, a bit of sugar, some type of flavor essence, citrus juice, and then you put it in the dehydrator between 90f to 130f . You can also do it in the oven at the lowest temperature 🌡 with a wooden spoon wedges in the door to let some air out. It can take between 2h and 6h depending on the temperature, the fruit, and the thickness of your layer. Once dry enough, cut into strips or desired shape and toss in a mix of plain sugar and citric acid. Sometimes, I spay my pieces with a tiny bit of water using a vaporizer to help the coating stick better on the sour candy.

Yes ! Good point . You can make the same base recipe with any type of chili you like depending on the flavor you want and the spice levels. In my case, I use this batch on my eggs in the morning, so I want the spice levels to be pretty low. But I also made it with Mexican sun-dried chili, and it was exquisite 👌. Feel free to experiment and share your results with us. Thanks for your comment And stay tuned for more 😉

Hahaha thanks for the suggestion. well you are free to modify the receipe how ever you like it. But we kept the sugar low for health reasons and also to make it a more vinegar based sauce. Sometimes I add more garlic, but I like it when the chilis really shine through. Thanks for your comment. And stay tuned for more 😉

Hahaha 😆 I hope you live not too far because they melt pretty quickly hahah Thanks for the comment Stay tuned for more 😉

Yup there's a lot hahah I'm sure in commercial ice cream they get away with putting less egg and using industrial stabilizers , but this is true artisanal homemade ice cream and all those egg yolks will make it so rich and silky 😋 Thanks for your comment 👍 Stay tuned more comming. Remember BETTER YOU ! BETTER EVERYTHING !

Tf is disserano

@@ArchieArcee sorry there was a misspell ... it's Disaronno cream. Which is an almond cream liquor

@@flavorfriends-tvpin this

Omg that looks so good