The Cooking Skill That Can't Be Taught
ฝัง
- เผยแพร่เมื่อ 23 เม.ย. 2022
- We all know someone who can cook intuitively. You ask them "how much of that did you just add to the dish?" or "how do you know when it's done?" and they answer with some variation of "I just know". Ultimately, the only way to develop that sense of intuition is to cook over and over again.
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When I was a teenager I used to make my "secret glaze" for grilled chicken. There was this old Nickelodeon show, "Eureka's castle", where I learned "Spicy, salty, sour, sweet makes us something good to eat." Using that concept, I used soy sauce for saltiness, honey for sweetness, vinegar for sour, and ginger for it's unique spiciness. It was delicious. I swore I was a culinary genius. I had no idea I had basically been making teriyaki sauce the whole time.
Wait that's all teriyaki is?!
Hahahah @oggyreidmore I wanna be your friend 🤣🤣🤣🤣
I mean there is something to be said for coming up with a great flavor combo independently! But of course, there's also something to be said for not reinventing the wheel and giving credit where it's properly due.
@@ExpiredCartonOfEggNogg yes, basically
If we are talking about OG teriyaki, we need mirin and sake
But the easiest recipe for me is 1 cup sugar, 1 cup soy sauce, 1 cup wine, 1 teaspoon of ginger and 1 teaspoon of garlic
Add one ingredient, wait a minute for it to combine, then add another. In the end, add a slurry of 1 teaspoon of starch(corn or potato, doesn't matter) and 100ml of water
Makes some good simple teriyaki
Add "bitterness" and "umami" to: "Spicy, salty, sour, sweet makes us something good to eat." and I think you have the basis of thai recipe philosophy
My man just taught me that which can not be taught. That’s the power of Internet Shaquille
He taught you how to teach yourself.
socrates is QUIVERING
The eternal Dao cannot be taught
I never understood "smells nutty". That characterization was driving me crazy, then I took a quantity food production class. While turning 3lbs of flour into a light brown roux for a Thanksgiving service I realized "nutty" to others was the smell of popcorn to me. In cooking- practice, and dare I say mindfulness really do matter.
Look forward to your videos, thanks.
Yes yes yes! I've never heard someone else say it but I too smell popcorn! When I first tried making a roux in my highschool days I thought I burned it because I never heard that it should smell like popcorn!
I understood properly the meaning of that word the first time I made ghee
@@daolchang OOO ghee smells SO nutty :)
Mindfulness is a great word that I think could be used more in cooking. There’s so much to be discovered if you sit and carefully wrap your brain around what’s right in front of you.
And don't even get me started on Phyllo or however you spell it.
this could’ve easily been a 20 minute video, but it wasn’t. brevity & clarity off the charts.
It’s what we’ve come to expect
@@beckyscleanersock8395 succinctness is shaq's middle name actually
I’d watch the 36 min version of this video.
other youtubers wish they were brave enough to be as good as internetshaq - he dunks ruthlessly every time
And he talks reeaaalllly fast.
The cylindrical hole in the peanut butter at 3:16 is Andy Kaufman level genius. I see you Shaq 😉
Yeah that part just made me involuntarily cackle "JESUS CHRIST!" out loud. Was, uh, not expecting that!
That's a meme that's been made a few times recently by other cooking TH-cam shows. He's just up to date on his meme game.
PB BJ
I liked that he just put it back so it could be reused 🫣
You have managed to communicate the subjective element of cooking to the autistic TH-cam community, there ought to be some kind of award for this
I like all his charts
Still haven’t managed to follow one, but I try
Autism isn't bad.
@@internetguy7319 it very much is, like all disorders
@@electricant55 Whether something is classified as a disorder or not is not objective and is often based on certain unspoken values in one's culture. I know several autistic people who both experience autism as a disability *and* as a part of their personhood that they would not get rid of given the chance. Like, getting overstimulated sucks, but in the case of autism it can be a package deal with having a fulfilling lifelong interest that can lead you to cultivate knowledge and enjoyment that an allistic person wouldn't. There are downsides and struggles, as for any type of brain, but if something is a part of someone's personality (and plenty of autistic people will tell you that autism qualifies) then it is extremely shitty to be told that it is objectively Bad.
It’s so funny i am also autistic here on this channel love it
The other day I finally cooked a steak over charcoal and it came out absolutely perfect. The only way I knew it was done is because it just felt done. I still have a lot to learn, but reaching those intuitive milestones is really exciting.
The only part that stinks is that as more skills become unspoken, they become impossible to teach.
@@internetshaquille It’s really hard, especially with a skill like singing. There’s only so many ways you can tell someone to lift their soft pallet or support the sound before you get to “just do it!” since there are not many ways to physically view exactly what needs to be fixed.
@@DAHIESTABUNNE At the same time, at least for singing, it is possible to learn this way! For me, I was told where in my mouth to feel with my tongue to find my soft palate, and told to lift it. Similarly was told to breathe in like I'm filling a glass with water, not a balloon with air. It didn't make much sense at first but the intuition developed over time and when I felt the feeling, I knew this was the way it would be done. I think a lot of people struggle to learn singing because their voice doesn't naturally sound good so they hate hearing it until they learn how to make these corrections, leading them to believe it'll never improve. It's hard to just "trust the process" when it feels like nothing is changing until suddenly everything changes.
"the peanut butter is unusable"
My brother in christ
I understood that part too😂 the fact someone did that to their peanut butter then put it back to be used again by someone else is evil lol
This is the greatest comment of all time
The better I got at cooking the more I started understanding “grandma recipies” aka “how much flour should I put in the cookies grandma” “oh just about this much *grabs a handful* oh that’s not enough *spoons in a little more*”
this is why following a recipe can be sometimes harmful. It's so intuitive to cook and you will never learn this if you just follow step by step instructions
@@RL-fr4hf Totally agree. But the other side is that people don't know why some ingredients are here in the first place.
Can't stand those "recipes" from TikTok or other platforms where they invent some "super tasty healthy vegan ......" recipe where they substitute everything and you get the weirdest results.
@@falias4 i dislike short form recipes in general. they teach you next to nothing about what's actually going on and you're bound to mess up, especially as a newbie cook. "oh but i don't have time to watch a 15 min recipe!!" some people might say. to that i respond: think of all the time you'll save and the confidence you'll build when you actually understand the dish enough to the point where you don't have to keep checking a 40 second looping video and panicking when something inevitably doesn't go as planned.
When you think about it, humans were cooking delicious meals long before there were scales to measure the weight of ingredients or pitchers to measure the volume of liquids. Intuitive cooking IS traditional cooking. Literally, there was no alternative for most of human history. (I suppose there was probably some rudimentary measurements like "a cupful", "a handful" etc, but modern recipe books probably look like a science experiment in comparison, with spices measured to the quarter-teaspoonful.
@@tomoakley760Actually, recipes with measures in them didn't even really emerge as common practice until the late 19th /early 20th century. So you're even more correct than you think!
My son has a ton of food allergies and learning how different Ingredients can provide similar outcomes has made all the difference in cooking for my family.
The stache may be gone, but the shadow remains. And for that, we are grateful.
LMAO
Ill give you one more thing: Improvisation. Limitation breeds creativity. If you ALWAYS have every single ingredient avaliable for your standard few ol reliable recipies, youre missing out on learning so many new possible things. Same goes for equipment.
I also just woke up with a weird inclination to subscribe to his Patreon for some reason.
Exactly! My roomate has a ton of different sauces he never uses because he doesn’t know (and also does not want to know) how to create similar flavors.
The quarantine forced me to get creative with ingredients and it's some of the most fun I've had in the kitchen. Some of those "recipes" became my sort of comfort food that I still prepare today.
Definitely *not* those subliminal messages at work 😜
I was already starting to think in the way he described about categorizing food around their role in a dish since I feel myself not wanting to follow recipes as rigidly anymore. I'm glad to know I wasn't far off in thinking that way!
Learning ratios is great too cause once you have those categories you can often replace every part of a ratio with something else in the same category and should wind up with something at least similarly balanced thou you have to be aware of things that serve multiple roles like how pineapple juice is acidic but also fairly sweet, replace lime juice with pineapple juice and sweeten the same amount and youre likely to not get the same impact and be oversweetened.
From my personal experience the worst cooks are the ones that try and follow recipes to a t. Same ingredients have different properties depending on brand, time of year, etc etc. So changes need to be made naturally from recipe and practice yet some people will not taste and just add the entire amount of salt in a recipe and end up overseasoning their dish.
I think you would like the cookbook Salt Fat Acid Heat. The author explain how those four elements come together in cooking to create balanced flavors. She also has a Netflix series of the same name!
Now that books have come up, if youre interested in baking(there are some non baking bits too actually) Ratio by Michael Ruhlman is a good book. Id also recommend The Flavor Bible, its not entirely comprehensive but its a nice way to get an idea of what to do with something, basically a thesaurus of ingredient pairings. It has recipes but i might also recommend the The Food Lab by J. Kenji López-Alt, theres a good deal of explaination personally im not sure ive ever followed one of the recipes i just look at the explaination and improvise.
@@WadWizard this is especially helpful for what i like to call "ah, fuck it" baking, where you bake at odd hours at the night without checking if you have all the ingredients first and end up with some oddly delicious atrocity that diverges so far from the actual recipe that it's practically unrecognizable yet still finger licking good
Your video is basically my entire experience as a home cook of forty-five years. Well done! This information is invaluable to a new cook, and inspiring.
I'm always learning and I learned more today with your video. Subscribing now.
Great video, thank you for this!
Also... the peanut butter jar. lol.
One of my favorite go-to quick meals (and even sandwich filling) is this sudanese salad called Salatet Dakwa that consists on peanut butter + diced tomato + diced onion + lime juice + salt + herbs. It's so easy to prep (dice vegetables, squeeze a lemon, shred herbs, mix everything and season), full of good nutrients, requires no cooking and is heavenly good. Love it so much.
Edit: added the official name of the dish
wow thank you for sharing, I absolutely gotta try this! is this what would be called "salata tomatim bel daqua"?
@@scouthanamura2380 it's called Salatet Dakwa. There's a recipe at the Middle Eats channel on the Sudanese Breakfast video. I, however, stumbles upon it first on a video by Beryl Shereshewsky on how different countries in the world eat onions.
Hey! Sudanese here :) the salata also usually has cucumbers in it as well. So glad sudanese food is finally getting its flowers!
just tried it and it's weirdly awesome. I'm not super adventurous with my peanut butter usage, an apple slice dipped in the jar or a spoonful in a smoothie is as far as i go but i really liked this!!! i tried it in a sandwich
@leocolossi
I've actually had this and it was incredible. But I do wish you had included which herbs you include, which makes all the difference in the end product! :-)
Here’s another intuition exercise for everyone. Pour 3-4 bowls of cereal a day, alternating the amount of milk. It’s not easy to know whether milk or cereal goes first, it took me 23 years to learn that cereal goes first and how to add just enough milk to keep my Reese’s puffs crisp long enough for me to get to the bottom ones. Practice makes perfect, don’t get discouraged and maybe some day you can master the perfect bowl of cereal.
all fun and games until you're forced to switch to a different kind of bowl
actually prefer to put milk in first (hear me out) because I don't have to use intuition as much- the cereal floats, so most of it stays above the milk instead of getting soggy. It's all perfectly half-crisp as I eat
I poured the milk first since It made it easier to dissolve sugar - I was I was also 90 pounds heavier
@@LancesArmorStriking if you think thats controversial, let me tell you about how i try to pour in more milk so that it gets SOGGY! Yes, i am currently a fugitive in more than 16 countries for cereal war crimes
I put milk first because cereal can get soggy if I put it together in a microwave to heat it up
i sometimes feel a bit down as a cook because between the things my family likes to eat and our budget, i don't get many chances to experiment or try new elaborate recipes, but this video reminded me of one thing: I've been cooking for my family just about full time since i was 12. Maybe I haven't been able to sample different cuts of beef or kinds of wine, but I have a fairly developed sense of intuition. I've made meals practically out of nothing. I've figured out many new meals with the same limited ingredients I have. Sure, I'm not the first person to have done this, but I did it based on my own knowledge! I think it's my best asset as a cook.
The power of less words can be leaned from this man
Fewer
A Smaller Quantity Of
With parsimony
Yes.
I'm "leaning" too.
All you are grammatically correct.
This guy basically tells you that practice makes perfect
That's only half of the story.... the more important thing is to learn "why you do this".
I can practice a recipe a 1000 times and this one recipe might always turn out great but also I'm "stuck" with this one recipe.
If I learn the science behind cooking I can turn any random recipe from the internet into something great.
Before even watching - do it loads. Your brain is the most powerful tool in the universe man, insane supercomputer that gathers information, compiles it, remembers it, and applies it on a day to day basis.
Everytime I think about it I'm blown away by the strength of the human brain.
Your ad for Misen spoke to me. I've been using a 12 inch Cuisinart pan for so long, the nonstick is starting to chip, and I know that can be dangerous...so I'm the proud new owner of a 12 inch Misen, shipping pending. Thanks, Shaq! I'll be sure to give a review on it.
Also, your video was great! My breakfast intuition is so good, I can cook a full breakfast (pancakes, eggs, bacon) for 6 people and have everything done all at once, which tastes great. Practice really is everything.
If its any consolation, non stick from the past 20 or so years aren't really dangerous like the ptfe pans of old. Its good to replace your nonstick when it wears out, but don't get sucked into a ton of panic about it.
I spent all my spare time during covid buffing up my cooking skills with cooking TH-camrs, and while I should be clear that I am still an amateur, my skills have risen to the level where this video and content really is what I need more of. A real chef would have gone to a culinary school, or at least worked every job in a restaurant over and over again to gain some of the practical skills that are lacking for someone like me who only cooks for themselves. I understand browning and the maillard reaction intellectually, but translating that to the happening in my pan are different story. I’ve done it enough that I can brown chicken properly about 80% of the time, the other 20% it still sticks! I’m sure I’ll figure it out eventually, but if there was a practical exercise I could fit into my normal cooking routine that might accelerate my skill building, I’d be all ears. The tip with intuiting salting is a great example of what I’m trying to communicate. It’s practical, easy to do, probably won’t ruin my burger… I want more of this!
I have seen 100s of cooking videos on TH-cam if not thousands. I can say this is easily the best video ever made. Absolutely brilliant video.
Certainly one of the biggest hallmarks of an experienced chef is someone who can taste something and immediately intuit what needs to be added/adjusted to complete it.
Like more than just being able to go "needs more salt" but also knowing if it needs some acid to spruce it up, or a pinch of sugar to balance the flavors, or some fat to make it more well rounded or maybe a specific spice to change the flavor profile etc. It's something you need to hone by experience. I think a big part of that is just being a foodie in general; hard to know how to make good food if you don't know what good food tastes like.
This is exactly why cooking has been such a challenge for me. I'm autistic and I like clearly defined rules and recipes. I find it difficult to start if I don't know *exactly* how and when something needs to be done. But it's been a great way to practice for me. I've now gotten to the point where I still follow recipes, but I'll mix up the vegetables to suit my food sensitivities and *know* that root vegetables will take longer to cook than leafy vegetables etc. I've gotten much better at cooking intuitively (and I get compliments on my cooking!).
I just wish it didn't cost me so much energy to cook, I'd love to be able to do it more often.
I'm autistic too, but also adhd and it's much easier to let that side take point when cooking lmao. I actually make it a point to never measure anything if I can help it (unless ratio or number of packages) and never follow a recipe (unless someone hands it to me to do and it's baking), because having the set of instructions is gonna make me anxious that I didn't do it perfectly down the the last molecule and the recipe writers almost always write blander than it needs to be (I'm sensory seeking with food so this is a problem for me)
Crazy good information condensed into a short and punchy video. Shaquille, you demonstrate such mastery of cooking and education. Thanks for sharing these videos with us!
Needed this video!!
Cool seeing you here!
The greatest tip I can give to a new chef is PREP! Prep hard! Anything can be done w enough prep. Less frantic running around less burnt food less cut thumbs
yes!!!! all those chefs you see on YT have either everything prepared, or have enough YEARS of experience where they can butcher meat or cut a pound of onions in 2 minutes flat in their sleep. if you're a new cook, PREP YOUR STUFF!
man you consistently hit it out of the park with your videos! Your videos are some of the best food content
thank you for articulating this! i’ve never heard of any other cook explaining it so well besides saying something requires “feel”
Loved this video. Thank you again for the wonderful ideas.
Your channel is so refreshing, its these little tiny things that most of the big cooking channels just dont talk about. Good stuff man.
This is all great advice! I've been trying to get comfortable with cooking and all of these are things I've started doing/looking into
I've also started trying to limit the amount of pans I use, staggering food, or moving the pan to change the hot spot.
Might be worth a try for someone else!
GREAT vid for aspiring cooks! Subscribed
Great advice. I wanted to make beef wellington but knew it was going to be $100 for a full tenderloin + ingredients (7 years ago). To practice, I found a pork wellington by Alton Brown and ended up screwing it up 3 times until I perfected it. Making the same dish until you memorize it is a great idea, especially for new dishes. Make the same thing 3 or 4 times in the span of a few weeks. Or if you don't mind eating mistakes and perfecting quickly, make the same dish 3 or 4 times in a row consecutive nights.
Reliably the best at teaching people how to cook. Not a word wasted, all knowledge valuable
Man I do love some Internet Shaquille. Thank you for a good push to start cooking more!
I really like everything that I have got from Misen. I’m really happy with the quality.
Awesome articulation of so many important details of non-chef cooking that are rarely explored. Thank you.
I hate cooking with all my heart but this channel inspires me to think I will someday enjoy it.
I’d also add that when cooking something, don’t underestimate how much our brain relies also on our ears! So when you are in the kitchen, turn off distractions and concentrate on the clues you receive from all five senses.
3:15 made me pause so I could laugh
Really good job on this video, really intruguing, good flow. Also enjoy that u shared the sponsor after the video was done
im here because waveform podcast made a shoutout for your channel. cant wait to see more of your stuff. your energy in the video is rly good.
Invaluable technique right there. thxs for sharing.
oddly shaped hole in that peanut butter 😭
this video is basically my whole experience as a home cock meticulously explained in 6 minute...as always, your videos never miss shaq.
we can actually see the evidence of some of that very same experience in the peanut butter jar at 3:16
Incredible video. Thank you for doing this
Shaquille you are a kitchen BOSS- this is so so good. Amazing advice, even for experienced home cooks.
Thank you Joewe :)
Very well articulated.
Great video! Love the practice examples :)
I love to cook and people always ask me how I just know when steak is done or how much seasoning to use and I never know how to explain it and I’m so glad I can just send them this video now.
You and Adam Raguseau are the most educational cooks on TH-cam. Both of your videos do more than tell you how to make good food, they tell you how to become better cooks
Nice disc golf shout-out. Heck yeah.
Great video!
These types of videos are your best I think, to be honest, my man. Loved it
Da king is back baby he neva miss
Great video Shaq. Started teaching my brother some cooking skills. And we came to the conclusion that you can know a lot of theory, but the judgement calls in cooking come with experience. That's why I prefer baking. If you follow a recipe, you're likely to get the result you wanted. But cooking has judgement calls that I'm not entirely qualified to make yet.
i discovered u from pizza wars. i love how pragmatic and straight to point who are. much love.
I love your videos! Keep it up!
Great video dude
This is your new best video to send to someone who hasn't seen Internet Shaquille before. Thanks!
Seconds ago discovered this channel.
Made me change from my default x1.75 to x1.
Respect.
Liked and subscribed.
The peanut butter clip at 3:13 caught me entirely off guard
Great video. This is precisely how I learned to cook from my mom. She was never much of a recipe person. She just makes bomb ass Indian food off the top of her dome.
I like to roughly follow a recipe, but I know that I will adjust it based on my preferences.
If I can just watch a video of someone coming something, I can just cook based on recalling what I watched in the video.
Also, to your point about being able to fix mistakes on the fly - such an underrated thing to know. If you've ever cooked for a large group or tried a new recipe, you should be able to fix it when things go wrong!
Shaqtastic
You could make videos about how to reupholster a couch and I'd still watch because you respect the audience's time and intelligence. Straight to the point, good pacing, genuinely useful information, a real role model of what videos can be like. Cheers.
HAHA love it
Thanks for the screen grab shout-out!!! Great video
my tip: i actually think it's somewhat detrimental to the learning cook to buy pre made sauces and spice mixes. making your own seasoning teaches you about ratios and encourages you to experiment, and sauces are a very powerful introduction to "recycling" flavors, such as stock from last night or the brown bits left over from making steak in the pan. sauces will also teach you the magic that is emulsification, which in turn will teach you the incredibly important roles starch and fat can play in your cooking.
additionally, they're not hard to get into. a basic spice mix is super easy to whip up, and bechamel, mayo, and vinaigrette are all super easy to DIY and used often.
make your own condiments people!!!
After 10+ years of cooking, I gave up and just use an accurate scale to measure salt for meats.
So easy and always perfect lol
I had this experience making kimchi pancakes at the restaurant I work at. When I started as a cook, I consistently burned the kimchi pancakes and I almost had a breakdown during dinner rush. Now, it's almost second nature for me to know the timing! ^^ Practice makes perfect!
Shaquille, i disc golf and throw clay as well. You’re a man of good taste! Thanks for another great vid 🔥
I dont own a stove/oven or cooking utensils, but somehow Internet Shaquille's videos still seem helpful, and theyre always entertaining :)
I’m not gonna lie what would u gain from any of these videos if u are unable to cook? His videos are like cooking videos specifically for people who cook
I'm learning!
lmao that peaNUT butter got me rewinding the video a bit
Nice lesson my friend
Great video 👍 I even watched the ad
A beautiful Sunday fresh Shaq drop 🔥🌵
Your videos are always impeccable masterpieces
You are one of those rare TH-camrs that actually teach stuff you can’t learn just from watching people cook _cough_ that’d be most youtube chefs. In cooking, there is no truer statement than: practice makes perfect.
is there somewhere that has videos of netshaq doing other hobbies? The man is so fluent in how he describes the learning process and so entertaining in expressing the information that i feel i could watch him doing anything
sometimes i practice ceramics and DJing on twitch :)
3:13 LMFAO What’s wrong with the peanut butter bro? You sure it’s unusable?
3:15 is vintage Shaquille
Bro! You are speaking my language in this one. I'm an engineer and son of a chef, and this is how I roll. Always learning, and intuition. I don't "follow" recipes. I digest multiple recipes for the same dish until I understand what the goal and procedure is. Then I try a few times. Thank you for pushing the "understanding is better than memorizing" philosophy.
This, also 9 times out of 10 one single recipe of what I’m trying to make usually won’t be suited to my particular tastes. Finding multiple variations on a recipe not only helps me understand it better, it lets me maximize and customize a recipes flavor to better suit me.
Misen Hardware! Totally noticed on the thumbnail before I clicked.
Siiiiick. I love my 12" non-stick and 10" carbon steel. (Having Misen gear and knowing how to use it by watching IS vids is another sign of a good cook, right? lol)
I loved the peanut butter idea examples
Listen Shaq, I've only recently come across your channel, but man ur content is the best, I'm been binging it like crazy. I'm a terrible cook trying to get better and you've been doing me a lot of good. Now I know this vid is 2 years old and you're not likely to see this comment ever, but I feel obligated to make your an offer. You've improved my cooking skills over the short time I've been watching your content. And I'm a disc golfer. We can improve your form with some skills and drills over time. (but remember drive for show, putt for dough). Hmu shaq
Good intuition comes from firsthand experience. When my kids and I caught covid, I checked my son's temperature so often, it reached the point that I could touch his forehead and know he was at 102.5º F.
I don't even cook too much but man, you are one of my favourite creators going. Thanks
This was fire 🔥🔥🔥
Shaq make a video of your top 5-10 cook books!
The amount of times i've failed whilst experimenting is insane.
But now I know that miso paste is amazing when mixed into stuffing
On the learnin with burger patties tip, thats a grt idea and you cud probs even take those burger patties and as you suggested; crumple the meat up and use it in somethin else.
My first thowt is puttin them on nachos where youll reheat them just enuf to warm them and let cheese melt; and theyll taste grt all the same. Honestly, if you take the ground meat and reheat it by pan fryin it to brown it a bit then itll taste even better; bonus pts if you saved all that liquid from cookin the meat in the first place, cuz you can add that back in after brownin it and juice up that meat and if ya got enuf itll even take the fond off the pan and have that in with the meat.
I always try to do that when cookin things like cubed or ground beef cuz i love that browned flavour and almost always get the highest fat content meat options. Heck, for leaner meats ill often use marinades or oil to add juices initially to it which i cook it in for a bit before drainin and savin for later; then readd at the end the rite amount to juice uo the browned meat while not overwhelmin it. Anythin extra can be used in soup stock or gravy or for many other uses.
This video brings just as much joy and knowledge as Marques and David Blaine’s collab vid today. That’s just wild man!
Powerful video
this video exactly describes how I feel when friends and family exclaim that I have some magical gift for cooking. "I cook a lot" is what I always say, and I always explain that you have to practice and screw up a lot.
Appreciated the mythical kitchen shoutout 😆
BYMB!
The 'unusable' peanut butter noooooo 😭😭😭😭😭
god, i love your channel!!
Yo wtf I haven't watched your videos in a couple years and in that time I've become obsessed with disc golf. To come back and see a clip of you ripping a disc is surreal.