1259 pts ยท February 18, 2014
@UncleTwistyFresh oh man here we go again
Keep practicing and someday you too may be an expert
I'm rolling through down voting all this guy's shit and coming across this make me lol. Alpha fuck machine hahaha
"Repetition legitimizes" - Adam Neely
The renne faire dahn in Pixburgh n'at?
Yupp! This dude has done it once or twice haha
Also, it's _clarified_ butter, not just butter. Scoop that milk fat out you heathen lol. I'm being real pretentious now
As soon as I opened this i knew what it was haha. The thermos is genius BUT is it weird that i feel like it's cheating? Haha
But my attempt was close enough that I think it's legit
Yeah i think it's just the white was whisked off cam to make it less... goopy. You know how it is.
Ohhh shit you've been robbed! Hollandaise is like, the acceptable way to put a stick of butter on your poached egg. 14/10 recommend it
I make a couple eggs every morning so i have no problem trying some stuff. But I'm fairly certain those whites are separated and whisked
There's a lot more that makes meringue. Tell ya what, you try it on low and I'll beat up the whites and we'll see what happens ha
That sounds so good. I used to make homemade bagels all the time, i should start again
It's not much, but it's honest work
Yea the issue I've always had with eggs Benny is timing the egg and the hollandaise. Each on their own no problem but at the same time.. oof
Oh man I love this
"over easy with extra steps" as it's been said
I've been especially bored lately. I wish making weird eggs wasn't the best use of my time but it's what I got ha
The same as what?
Oh yeah poached with some hollandaise... mmmm but this was fun to try and less work ha
Yeah i mean, wasn't gonna go buy a wok. Also pretty sure they whisk the egg white to make it thin
Ummm pretty med just like frying an egg regular. I imagine if too hot you'd get the brown crispy edges
Not in my experience. Sorry to hear that bud
Why would anyone want to work with someone like that
Hey! I just moved here! Neat.
Are you implying that because you went to Vietnam you should never be disagreed with?
Wow
I think it has something to do with the way the oil breaks down when heated for a long time, particularly olive oil where u want the flavor
Did the youtube algo give you a bunch of geoguessr vids too, or is that just me
@UncleTwistyFresh oh man here we go again
Keep practicing and someday you too may be an expert
I'm rolling through down voting all this guy's shit and coming across this make me lol. Alpha fuck machine hahaha
"Repetition legitimizes" - Adam Neely
The renne faire dahn in Pixburgh n'at?
Yupp! This dude has done it once or twice haha
Also, it's _clarified_ butter, not just butter. Scoop that milk fat out you heathen lol. I'm being real pretentious now
As soon as I opened this i knew what it was haha. The thermos is genius BUT is it weird that i feel like it's cheating? Haha
But my attempt was close enough that I think it's legit
Yeah i think it's just the white was whisked off cam to make it less... goopy. You know how it is.
Ohhh shit you've been robbed! Hollandaise is like, the acceptable way to put a stick of butter on your poached egg. 14/10 recommend it
I make a couple eggs every morning so i have no problem trying some stuff. But I'm fairly certain those whites are separated and whisked
There's a lot more that makes meringue. Tell ya what, you try it on low and I'll beat up the whites and we'll see what happens ha
That sounds so good. I used to make homemade bagels all the time, i should start again
It's not much, but it's honest work
Yea the issue I've always had with eggs Benny is timing the egg and the hollandaise. Each on their own no problem but at the same time.. oof
Oh man I love this
"over easy with extra steps" as it's been said
I've been especially bored lately. I wish making weird eggs wasn't the best use of my time but it's what I got ha
The same as what?
Oh yeah poached with some hollandaise... mmmm but this was fun to try and less work ha
Yeah i mean, wasn't gonna go buy a wok. Also pretty sure they whisk the egg white to make it thin
Ummm pretty med just like frying an egg regular. I imagine if too hot you'd get the brown crispy edges
Not in my experience. Sorry to hear that bud
Why would anyone want to work with someone like that
Hey! I just moved here! Neat.
Are you implying that because you went to Vietnam you should never be disagreed with?
Wow
I think it has something to do with the way the oil breaks down when heated for a long time, particularly olive oil where u want the flavor
Did the youtube algo give you a bunch of geoguessr vids too, or is that just me