This is like watching two incredibly cute baby pandas playing. They're fumbling, rolling, knocking each other around....one gets distracted then the other one brings them back into play....you feel frustrated because nothing is being accomplished...but they're just so cute you keep watching and then BAM! 30 MINUTES OF YOUR LIFE IS OVER AND YOU FEEL LIKE NO QUESTION WAS ANSWERED. 🤣🐼
Fun to watch and listen. Biggest take away is that Balsamic loses it acidity as it reduces. Makes sense when thinking about it because that's why it's sweeter? Thanks guys looking forward to future vlogs line this.
DAN. We love your voice. No disrespect to Joe. I have aced every one of the recipes you have given on the show. Maybe not my Uncle Buck pancakes... but my turkey & gravy? Total win. I'm grateful and would listen all day. Wow, that wasn't awkward at all.
Dan, what Joe was trying to explain was an English event, a carnival for us in the US, is hosted for a fundraiser. At that fete, they might have a grab-bag type of game where one pays a donation and then goes to draw something out of a bag for a surprise. What he gets is pot luck. Its meaning is closer to the literal definition of potluck, where one gets whatever the ladle brings out of the pot.
Love the video. For future ones, could we get timestamps, either in the description or in the comments? Was watching while cooking and lost track a number of times. TY
Balsamic glaze: honestly, if you're using it frequently, just buy it. TJ Maxx and Marshall's often have some decent-quality stuff cheap, but most of it is fine. Look for one without added sugars (e.g. glucose syrup).
Minute 21-ish: YES!! The first knuckle of index finger! IT WORKS! I no longer fear cooking rice. Thanks for that Dan, I love you, you're the best! But, not enough to get that line tattoo.
When I make reduced balsamic vinegar, I use the less expensive vinegar and over reduce it a bit then in the last few minutes of cooking I add a tbsp or so of the good stuff for a bit more flavor.
betweenstupid I can help you the WUH-SESS-TER-SHER sauce we just called it wuster sauce 😃 even got my Georgia husband saying it. In Yorkshire (said yorksha) they have Henderson’s sauce and it’s lovely too but brewed with no anchovies I have to buy it on amazon 👍
One of our favorites to bring to a potluck is to take a batch of onions, cut a divot in the top, add a 1/2 tsp of beef Better that Bullion, wrap the onions individually in foil and bake in oven until tender. That is a great way to eat onions.
Oh come on, a pot luck needs a deviled egg!! I like using curry powder in mine as a different choice as well as bring sweet pickle relish ones, I never bring any home 👍 Joe as a fellow Brit living here I know when someone is sick or recovering, your mum would have sent a casserole, stew or rice pudding to them 😉
Yes! I love a good deviled egg. to riff on your curry idea, what about a deviled egg/coronation chicken mashup? I'll let you know how it goes after my next potluck. I'd keep the filling in a plastic bag and pipe when get to the destination, garnish w sliced almonds and raisins. If were sick, my mum would send chicken soup (but if i'm just makin for me - definitely tea, toast, and marmalade)
Joseph Gitter The mash up sounds abfab 👍 My mum would send something for the family good and filling especially if a new baby was there . Being a scouser I’m well acquainted with Lancashire hot pot, and a pan of Scouse as well, a simple but filling stew and a good argument there for many do you use minced beef, cubed beef, seafood or lamb in your lob scouse ? My mum used minced beef as it was quicker and oxo cubes too 😍
@@brendarigdonsbrensden.8350 I've never had lobscouse - but it sounds awesome, if i had a few hours, I'd start w cubed lamb shoulder and let it go for an hour, then chuck in the root veggies and let it go for another hour (so the veggies don't turn to mush by the time the meat's tender - school dinners destroyed soft carrots for me). I love the oxo/mince shortcut, all the veggies would be cooked about the same time.
Good general discussion, Dan is such a great teacher. Instead of open questions would be nice to have a little focus, again sticking to basics for us/me simpletons. Ancient cuisines (think a handful Asian, Mediterranean, Native American), food origins (imagine Italian food without the tomato - which they didn't have until Columbus returned from the New World). Like auto mechanics (how often am I going to use a BMW pulley tool for $200) keep the speciality equipment to a minimum.
The person who mastered the audio on this video... goddamnit, guys. *barely audible* "hi I'm Dan, it's the Dan and Joe answer questions show" *STOCK MUSIC* BAAAAAAARRRRRRRRRGGGGGGGGGHHHHHHHHHHHH!!!!!!!!!!!!!
I've not seen one of these videos before!! Wonderful!! How do I submit a question for future? Or maybe you could answer here?!!? The question about ratio of almond flour to regular flour for baking keto was awesome!! Taking it one step further, How do you determine the amount of sourdough starter to make a keto friendly sourdough bread? Thank you❣️
they take questions on their instagram account, they announce on the story feature that they are making one and ask for questions (next one is Bryan Roof and Christie Morrison)
Bread flour has a higher protein content, good for developing more gluten faster. It's great for high hydration breads such as sourdough. When you want a large, open crumb structure.
@@24framedavinci39 Agreed! Also the more gluten you can develop, the chewier it'd be. So bread flour is great for pizza but but you wouldn't want it for a delicate sandwich bread where you want a more tender crumb.
@@josephgitter I can turn all-purpose flour into cake flour by adding some corn starch but how do you turn all-purpose into bread flour. Is it possible?
@@raymondschuman2241 totally possible! the difference between AP flour and bread flour is their protein content ie gluten. So you can buy 'Vital Wheat Gluten' which is 75%-80% protein. AP flour tends to be 10-10.5% protein while bread flour 12-13% protein. So for every 100 grams of AP flour add 2.5 grams of vital wheat gluten. (Volume measure is 1 1/4tsp of vital wheat gluten for every cup of AP flour.)
The boiling point of acetic acid is about 118 degrees celsius. I'm not sure he's right when he calls it volatile given the boiling point is higher than water. Surely the reduction will drive off water faster than the acetic acid?
I think volatility has more to do with how easily something evaporates than how hot it boils. If acetic acid is more volatile than water, then more of it will be evaporating into the air at room temperature or whatever warm reducing temperature they're using.
I have found that when I make something like soup, stews or saucy items and it's too salty , if I take a raw peeled potato cut in half or quarters place it in the pot allow to bubble for little while then remove potato, most of the excess salt is drawn out into the potato.
I think it only works to add unsalted ingredients such as cooked cubed potatoes. THAT will make a dish taste less salty. They did answer the question. They said adding fat will temper the salty taste. Or increasing the other ingredients. This works for fish sauce because you are essentially diluting the salt.
Hey guys! I am pretty sure if anyone can help this situation, it's you two. I am allergic to garlic in all forms, but not onion. (I have not attempted garlic chives as I'm chicken.) Some things just beg for garlic. Is there a way to approximate the garlic flavor with other ingredients? I'm not convinced with asafoetida. I've used truffle salt to a small degree. The closest I've come is with an onion powder infused with onion oil. But you all have science behind you. Anything else I can do?
I think Joe appeared on one episode of America's Test Kitchen when they described corn starch. They mixed corn starch and water and it made a 'dough-like' mixture in a large vat. Joe was able to stand on it barefoot and kept alternating left-right-left-right foot and stand on top. Yes, they are adorable together.
Regarding fish sauce being too fishy/salty... the quality of the fish sauce makes a big difference. 3 Crabs brand is a great beginner fish sauce. Red Boat is a great brand for those who are already fans. Cheap fish sauce can ruin a dish. Ask me how I know. Lol😅
1. Always combine at least some of the sugar with the dry yeast no matter what you're making because the sugar feeds the yeast allowing it to rapidly reproduce giving off its CO2 for leavening and those marvelous yeasty aromas that can turn a single cell fungus into crack cocaine to our brain, enslaving us forever to gluten. 2. the sagging 80yr old rice finger tattoo dilemma means you should "Tat the line" a little high on the finger joint in anticipation of the inevitable aging process. Learn to eat mushy rice early in your life, (created from always having too much water in the pot during cooking) so that when the tat line sags- lets face it, EVERYTHING eventually sags- you will FINALLY be rewarded with the correct measurement of water in your old age and voila! pulling off the ultimate party trick, imparting to others the illusion of effortless wisdom and experience to budding young chefs worshipping at your feet seeking the ancient secret of perfect rice... "yeah, who needs measuring cups!measuring cups are for amateurs! Watch this!"
I wonder if ATK has done anything with seasoning past it's best buy date. Seems a lot of people assume theirs is. Therefore less potent and, over add. I know I'm guilty cause I don't know the worst offenders. Or how much the dates really matter for seasoning and spices.
Does anyone have a great (good) bread recipe for keto? I have the ingredients they mentioned but not sure of ratios. Would also like to make a sourdough recipe (keto) Thanks :)
@@josephgitter You are correct regarding weight and calories. I read grams per ounce as "%". That said, flour is still a high source of carbs, it is practically pure carbs. Almonds have only 6 carbs per ounce. Fat isn't absorbed unless in the presence of carbs.
You say there is no one thing to correct too much salt. Hmm. U am dying to respond, but I hope for my own channel, where I would explain the sunplucity, and added conundrum, but no problem, no details needing solutions ..
This is like watching two incredibly cute baby pandas playing. They're fumbling, rolling, knocking each other around....one gets distracted then the other one brings them back into play....you feel frustrated because nothing is being accomplished...but they're just so cute you keep watching and then BAM! 30 MINUTES OF YOUR LIFE IS OVER AND YOU FEEL LIKE NO QUESTION WAS ANSWERED. 🤣🐼
Please make more videos with Dan and Joe. Such a good and informative combo :D
That last word should be couple, but other than that I totally agree! :)
You two are so adorable! Thanks for explaining things so easy. 👍🏽
love joes English accent.
Fun to watch and listen. Biggest take away is that Balsamic loses it acidity as it reduces. Makes sense when thinking about it because that's why it's sweeter? Thanks guys looking forward to future vlogs line this.
Dan is my eye candy 🍬 hahaha
The best thing is that he knows how to cook 😲 😱
So far Joe and Dan give some fantastically helpful tips!! Love them!
DAN. We love your voice. No disrespect to Joe. I have aced every one of the recipes you have given on the show. Maybe not my Uncle Buck pancakes... but my turkey & gravy? Total win. I'm grateful and would listen all day. Wow, that wasn't awkward at all.
I love that you have questions and answers video. Keep doing it please. 🌞
Now this is what I've been waiting for! YES! Great video!!
Ok my Uncle and I already love Dan, and meeting Joe was a pleasure.
Dan, what Joe was trying to explain was an English event, a carnival for us in the US, is hosted for a fundraiser. At that fete, they might have a grab-bag type of game where one pays a donation and then goes to draw something out of a bag for a surprise. What he gets is pot luck. Its meaning is closer to the literal definition of potluck, where one gets whatever the ladle brings out of the pot.
Camas Joe was taking a trip down memory lane there and enjoying it....and American Dan had no idea what he was talking about LOL
Camas Ahhhh - the luck of the pot.
I love these "ask" videos. So informative.
So glad to hear this!
Love the video. For future ones, could we get timestamps, either in the description or in the comments? Was watching while cooking and lost track a number of times. TY
Balsamic glaze: honestly, if you're using it frequently, just buy it. TJ Maxx and Marshall's often have some decent-quality stuff cheap, but most of it is fine. Look for one without added sugars (e.g. glucose syrup).
Dan & Joe: Better romance than Twilight
Only one wears a ring.
Joe needs to go on a tour of regional potluck and covered dish and hotdish events
My only question for Dan would be: marry me, man?
Stand in line! Haha
same iam ok with poly life lol
He’s very much married.
I couldn't handle living with his crooked mouth all the time.
@@johnd8788 i always stay away from people like u
Love this video, love Joe and Dan
You two are good together.Very good information. I especially like about the balsamic vinegar. Always wondered about that.
The duo we never knew we needed!
Oh Dano! You're so talented and so handsome!
Minute 21-ish: YES!! The first knuckle of index finger! IT WORKS! I no longer fear cooking rice. Thanks for that Dan, I love you, you're the best! But, not enough to get that line tattoo.
This Is Fifty With Lil uoojkkkk
Me: 😍😍😍
Anthony Torres right here with ya! I just wanna hear em both talk more 😂
When I make reduced balsamic vinegar, I use the less expensive vinegar and over reduce it a bit then in the last few minutes of cooking I add a tbsp or so of the good stuff for a bit more flavor.
Petitioning for Joe to travel the US and teach everyone how to say *Worcestershire* correctly.
betweenstupid I can help you the WUH-SESS-TER-SHER sauce we just called it wuster sauce 😃 even got my Georgia husband saying it. In Yorkshire (said yorksha) they have Henderson’s sauce and it’s lovely too but brewed with no anchovies I have to buy it on amazon 👍
Funniest pronunciation I ever saw for this was "what's this here sauce!"
I usually just call it Lea & Perrins.
A good pot luck dish here in the U.S. would be lasagna. It always is completely gone in seconds.
They way I was taught about autolyse is to remember planting a plant. They need water, dirt (flour) and fertilizer (sugar).
This video was fantastic. So many thumbs up.
So glad you enjoyed!
One of our favorites to bring to a potluck is to take a batch of onions, cut a divot in the top, add a 1/2 tsp of beef Better that Bullion, wrap the onions individually in foil and bake in oven until tender. That is a great way to eat onions.
I LOOOVE Better Than Bouillon!
@@RubyTwilite It's a great product!
Thanks for addressing and answering my question! 🙂
Oh come on, a pot luck needs a deviled egg!! I like using curry powder in mine as a different choice as well as bring sweet pickle relish ones, I never bring any home 👍 Joe as a fellow Brit living here I know when someone is sick or recovering, your mum would have sent a casserole, stew or rice pudding to them 😉
Yes! I love a good deviled egg. to riff on your curry idea, what about a deviled egg/coronation chicken mashup? I'll let you know how it goes after my next potluck. I'd keep the filling in a plastic bag and pipe when get to the destination, garnish w sliced almonds and raisins. If were sick, my mum would send chicken soup (but if i'm just makin for me - definitely tea, toast, and marmalade)
Joseph Gitter The mash up sounds abfab 👍 My mum would send something for the family good and filling especially if a new baby was there . Being a scouser I’m well acquainted with Lancashire hot pot, and a pan of Scouse as well, a simple but filling stew and a good argument there for many do you use minced beef, cubed beef, seafood or lamb in your lob scouse ? My mum used minced beef as it was quicker and oxo cubes too 😍
@@brendarigdonsbrensden.8350 I've never had lobscouse - but it sounds awesome, if i had a few hours, I'd start w cubed lamb shoulder and let it go for an hour, then chuck in the root veggies and let it go for another hour (so the veggies don't turn to mush by the time the meat's tender - school dinners destroyed soft carrots for me). I love the oxo/mince shortcut, all the veggies would be cooked about the same time.
Great watch, Joe!
Dan is my man! ❤👬😍
We could call dibs?! Dang it!!! 😖
great new series, enjoying it and learning
So glad to hear this.
Good general discussion, Dan is such a great teacher. Instead of open questions would be nice to have a little focus, again sticking to basics for us/me simpletons. Ancient cuisines (think a handful Asian, Mediterranean, Native American), food origins (imagine Italian food without the tomato - which they didn't have until Columbus returned from the New World). Like auto mechanics (how often am I going to use a BMW pulley tool for $200) keep the speciality equipment to a minimum.
hahaha the rice to water question, great callback, hilarious
Good podcast format 👀
Also thought of anchovies for alternative to aged food.
My only question for Joe is: "Are you single?" Lol
Dallas L
Sadly no, he is married.
The person who mastered the audio on this video... goddamnit, guys.
*barely audible* "hi I'm Dan, it's the Dan and Joe answer questions show"
*STOCK MUSIC* BAAAAAAARRRRRRRRRGGGGGGGGGHHHHHHHHHHHH!!!!!!!!!!!!!
I've not seen one of these videos before!! Wonderful!! How do I submit a question for future? Or maybe you could answer here?!!?
The question about ratio of almond flour to regular flour for baking keto was awesome!! Taking it one step further, How do you determine the amount of sourdough starter to make a keto friendly sourdough bread?
Thank you❣️
they take questions on their instagram account, they announce on the story feature that they are making one and ask for questions (next one is Bryan Roof and Christie Morrison)
5:37 Fun to learn Dan's real name
This is an easy one, i think you can do this!! Come on man, you are a team.
I thought this guy's last name was Glitter. Now I'm disappointed. :(
What is the difference between bread flour and all purpose flour? Does it make a difference while you’re making a bread 🥖 🍞 ?
Bread flour has a higher protein content, good for developing more gluten faster. It's great for high hydration breads such as sourdough. When you want a large, open crumb structure.
CasualScrub thank you 👍
@@24framedavinci39 Agreed! Also the more gluten you can develop, the chewier it'd be. So bread flour is great for pizza but but you wouldn't want it for a delicate sandwich bread where you want a more tender crumb.
@@josephgitter I can turn all-purpose flour into cake flour by adding some corn starch but how do you turn all-purpose into bread flour. Is it possible?
@@raymondschuman2241 totally possible! the difference between AP flour and bread flour is their protein content ie gluten. So you can buy 'Vital Wheat Gluten' which is 75%-80% protein. AP flour tends to be 10-10.5% protein while bread flour 12-13% protein. So for every 100 grams of AP flour add 2.5 grams of vital wheat gluten. (Volume measure is 1 1/4tsp of vital wheat gluten for every cup of AP flour.)
The boiling point of acetic acid is about 118 degrees celsius. I'm not sure he's right when he calls it volatile given the boiling point is higher than water. Surely the reduction will drive off water faster than the acetic acid?
I think volatility has more to do with how easily something evaporates than how hot it boils. If acetic acid is more volatile than water, then more of it will be evaporating into the air at room temperature or whatever warm reducing temperature they're using.
We need that potluck eggplant recipe, guys.
Joe seems okay -- but, I would much rather listen to Dan💖
I have worked 40 years in restaurants , the number one killer of food is too much salt hands down , sent back
Love pot luck dinners! Thank you for talking about gluten free flours, am Keto and would love to learn more.
Shame you didn't show our matching dragon with a chef hat tattoo that covers the whole back
BRIAN! First rule of dragon-with-chef-hat-tattoo club is we never talk about dragon-with-chef-hat-tattoo club.
Bwahahahah!
The rice comes out really delicious in the instant pot
I'm desperately trying to listen to Dan, but I can't stop staring at Joe. I want a boyfriend like him lol.
I have found that when I make something like soup, stews or saucy items and it's too salty , if I take a raw peeled potato cut in half or quarters place it in the pot allow to bubble for little while then remove potato, most of the excess salt is drawn out into the potato.
MNTNSTARZ80 so I'm curious if this would also work for the fish sauce question they had??
At last am actual answer. Thank you. I know it works....have used it! These two waffled around so much and didn’t actually answer the question!
I think it only works to add unsalted ingredients such as cooked cubed potatoes. THAT will make a dish taste less salty. They did answer the question. They said adding fat will temper the salty taste. Or increasing the other ingredients. This works for fish sauce because you are essentially diluting the salt.
Hey guys! I am pretty sure if anyone can help this situation, it's you two. I am allergic to garlic in all forms, but not onion. (I have not attempted garlic chives as I'm chicken.) Some things just beg for garlic. Is there a way to approximate the garlic flavor with other ingredients? I'm not convinced with asafoetida. I've used truffle salt to a small degree. The closest I've come is with an onion powder infused with onion oil. But you all have science behind you. Anything else I can do?
Shallots? Can you ask the doctor about testing for garlic chives? That would be a great option.
Dan, you made a pizza in an hour video. I love it, can I make these pizza doughs and freeze? How? Please and thank you.
Great duo . They don't actually seem to belong to Test Kitchen . Too hip . Perhaps Delish or Bon Appetit . Very amusing .
Who is the guy in the left? Did they introduce him? I have not seen him on the show.
I think Joe appeared on one episode of America's Test Kitchen when they described corn starch. They mixed corn starch and water and it made a 'dough-like' mixture in a large vat. Joe was able to stand on it barefoot and kept alternating left-right-left-right foot and stand on top. Yes, they are adorable together.
Joe Gitter? I'm sorry but am I the only one hearing Larry the Cable Guy saying Gitter'done?!
Aren't potlucks called "covered dishes" in the UK?
How did poor Joe become the test kitchen crash test dummy lol. Just saw the blue water soaked bread crumbs 🤣😂
These two look at each other deep into one another's eyes. It's really cute.
Cute times two
This vid could be cut in half if they stayed on point.
Sorry not a fan of this one.
Use measuring utensils
Alternative title: Joe Glitter flirts with Dan Souza for 27:09
God the person who wanna substitute almond flour with all purpose clearly doesn't have a clue
lol. Thanks for sharing .
Regarding fish sauce being too fishy/salty... the quality of the fish sauce makes a big difference. 3 Crabs brand is a great beginner fish sauce. Red Boat is a great brand for those who are already fans. Cheap fish sauce can ruin a dish. Ask me how I know. Lol😅
Balsamic vinegar on mozzarella??? No. Bad! What a sin.
No potlucks in England? No wonder they're so unhappy. Get those folks some casseroles!
Then I will ask Joe to marry me 😍 pity you left the UK!
Joe would probably know it as a covered dish event.
Don't they let you two eat ever?
Her birthday may be Aug 4 - 84
Pot lucks seem to be a mid-western US thing...
Four minutes on fish sauce? Really?
OMG what a darling couple. When will the wedding announcements be mailed!!
1. Always combine at least some of the sugar with the dry yeast no matter what you're making because the sugar feeds the yeast allowing it to rapidly reproduce giving off its CO2 for leavening and those marvelous yeasty aromas that can turn a single cell fungus into crack cocaine to our brain, enslaving us forever to gluten. 2. the sagging 80yr old rice finger tattoo dilemma means you should "Tat the line" a little high on the finger joint in anticipation of the inevitable aging process. Learn to eat mushy rice early in your life, (created from always having too much water in the pot during cooking) so that when the tat line sags- lets face it, EVERYTHING eventually sags- you will FINALLY be rewarded with the correct measurement of water in your old age and voila! pulling off the ultimate party trick, imparting to others the illusion of effortless wisdom and experience to budding young chefs worshipping at your feet seeking the ancient secret of perfect rice... "yeah, who needs measuring cups!measuring cups are for amateurs! Watch this!"
Wait, isn’t Dan, Joes’ boss? Considering he is editor in chief.
I'm don't believe that Dan has tattoos. I WANT PROOF!!! ;-)
Too rambling and unfocussed. Not a fan.
FÊTE he said!
I wonder if ATK has done anything with seasoning past it's best buy date.
Seems a lot of people assume theirs is. Therefore less potent and, over add. I know I'm guilty cause I don't know the worst offenders. Or how much the dates really matter for seasoning and spices.
Wheat flour is a high source of carbs, period. Almonds are only 14% fat.
Which is much higher in fat than wheat flour.
@@carowells1607
Still low, relatively.
almonds are about 50% fat by weight or 75% fat by calories
Does anyone have a great (good) bread recipe for keto? I have the ingredients they mentioned but not sure of ratios. Would also like to make a sourdough recipe (keto)
Thanks :)
@@josephgitter
You are correct regarding weight and calories. I read grams per ounce as "%". That said, flour is still a high source of carbs, it is practically pure carbs. Almonds have only 6 carbs per ounce. Fat isn't absorbed unless in the presence of carbs.
French fete
Heckle&Jeckle answering Cooking Questions smh
i hate it when folks bring salad and such to pot lucks... birng a beef stew or achicken casserole
I love having a salad available to go with the heavier dishes. My potluck salad gets gone every time.
I went to one and 75% brought scalloped potatoes. Not good!
Dan is super nerdy hot for sure which is mega sexy already but um has anyone noticed his hands? …… hello
I lived in New Jersey my whole life and never heard of a local pot luck dinner. We don't do that sharing crap in Jersey!
Dan fan girls at joe is cute. Momma.world
What’s with the way the guy in glasses’s lower lip dips? Couldn’t stop noticing
You say there is no one thing to correct too much salt. Hmm. U am dying to respond, but I hope for my own channel, where I would explain the sunplucity, and added conundrum, but no problem, no details needing solutions ..
look up dan souza moth storyslam
Dan is a bit difficult to understand. Not so much his British accent but his stuttering or choppy speach makes him difficult to follow.
Edwin Holcombe His diction isn't very good - he tends to slur his words, I think that is part of the problem as well.
Maybe you’re talking about Joe the British one?
Edwin, Dan is just nervous, that's all, he just wants to make a good impression on his guest. I understand him totally.
You might want to add some background music. Just a touch of subtle music.
No, please dear lord, no!
NO, please no irritating music, would distract.
And that hum of the oven fan doesn't distract?
@@indiragajah apparently not because I didn't notice anything.
No! Why? They are constantly talking. It would just be noise. And annoying.
You take too long to answer the questions. Get to the point
It would be nice to see some masculine men on here with solid knowledge & confidence instead of soycialists emoting.
Are you ok?
@pamkeating3276
1 second ago
Dan is an amazing teacher. Love the vibe of Joe and Dan.