It HAS been a while! So can you believe I just filmed my 5th short movie this year?? I honestly don't even know what to say. It's been a dream come true and these things don't really happen to people (right?) and it's been really touching if I take the time to look back at it. But what it means is I've taken some time away from TH-cam. It's also given me an excuse to take time away. And to cook without needing to film every single thing. And it's been nice. But every time I cook without filming, I feel guilty as heck. So let's see. -- This recipe though - I love. The peach gum was such a FANTASTIC idea. But I think you could also braise jackfruit or just various mushrooms (shorter time) and I think you all would be really happy with the flavor and texture. Anyhow, hope you all have a really lovely weekend. Stay kind❤
What an ingenious way to use the thing--I believe I mentioned this under your introductory video for peach gum--I used to think was natural scraps, rather than a food or medicine, The finished dish looks wonderfully hearty for this time of year. Thanks for posting, and good luck with your off-TH-cam endeavors!
Fantastic. I love learning about new ingredients. Thanks for the intro🙂do you know the nutritional breakdown? What are the calories, carbs, protein, etc.?
Wow, I've never heard of peach gum before! I wonder what else it could be used in. Maybe mixed into seitan or vegan sausage mix? I just want to say thank you. You show us so many interesting things. I always learn something new with your channel!
I really appreciate you saying that❤ Yes so it's a very interesting ingredient that I don't see used often outside of some Asian herbal soups or desserts. Like I mentioned if you don't cook it too much the texture is a cross between gelatin and agar. If you do - it's just that much softer.... but I think it works in this one because the original chunks of pork had these giant globules of fat in them...if you were to put it in seitan or...idk, a tofu sandwich, you would have to be ok with that texture in that. I have no idea what I'm saying...just rambling on. Happy Sunday 😂
It HAS been a while! So can you believe I just filmed my 5th short movie this year?? I honestly don't even know what to say. It's been a dream come true and these things don't really happen to people (right?) and it's been really touching if I take the time to look back at it. But what it means is I've taken some time away from TH-cam. It's also given me an excuse to take time away. And to cook without needing to film every single thing. And it's been nice. But every time I cook without filming, I feel guilty as heck. So let's see. -- This recipe though - I love. The peach gum was such a FANTASTIC idea. But I think you could also braise jackfruit or just various mushrooms (shorter time) and I think you all would be really happy with the flavor and texture. Anyhow, hope you all have a really lovely weekend. Stay kind❤
What an ingenious way to use the thing--I believe I mentioned this under your introductory video for peach gum--I used to think was natural scraps, rather than a food or medicine, The finished dish looks wonderfully hearty for this time of year. Thanks for posting, and good luck with your off-TH-cam endeavors!
Exotic.defintely new recipes that look great.
so happy to have just found your channel 😍! this looks so good!
Oh my god. This looks soo hearty! I wish I could taste it 😋
Fantastic. I love learning about new ingredients. Thanks for the intro🙂do you know the nutritional breakdown? What are the calories, carbs, protein, etc.?
Looks mouthwatering!!!!
Missed you!!
❤❤
Awww ❤
Wow, I've never heard of peach gum before! I wonder what else it could be used in. Maybe mixed into seitan or vegan sausage mix?
I just want to say thank you. You show us so many interesting things. I always learn something new with your channel!
I really appreciate you saying that❤ Yes so it's a very interesting ingredient that I don't see used often outside of some Asian herbal soups or desserts. Like I mentioned if you don't cook it too much the texture is a cross between gelatin and agar. If you do - it's just that much softer.... but I think it works in this one because the original chunks of pork had these giant globules of fat in them...if you were to put it in seitan or...idk, a tofu sandwich, you would have to be ok with that texture in that. I have no idea what I'm saying...just rambling on. Happy Sunday 😂
I like your videos!
Thank you so much