cooking with the trypophobia vegetable 😵‍💫

33 Comments

1. 

   @janahopp2888 3 months ago

   Feed me 🙏 please

2. 

   @Popoccopavi 3 months ago

   Adding yamaimo for the mochi-like texture is so clever 😭😭 the chef brain is braining so hard

3. 

   @kaden_soh 3 months ago

   fois gras is a disgusting practice. and the free range stuff costs an organ donation. love that you used duck confit instead.

4. 

   @makaylawilson2818 3 months ago

   i love this commentary version of the og reel, i love hearing the thought process behind everything

5. 

   @knight9833 3 months ago

   But like… no free feet shots huh 😭😮‍💨

6. 

   @mikesmith-gk6fy 3 months ago

   Yes yapping kitty

7. 

   @el7284 3 months ago

   Doesn't really trigger the trypo.

   It has to be organic, disgusting and really clustered. Think swarming ants.

   Or maggots, but in flesh.

8. 

   @AMiscellaneousMind 3 months ago

   I do not have the skills to make this 😂😂

   However, we all appreciate you putting recipes out there man 👍

9. 

   @Blake27786 3 months ago

   #midnotmaybee

10. 

    @aksbs3700 3 months ago

    Hey, no dogs in the kitchen 😠

11. 

    @Nick_Bottom 3 months ago

    Yeah for animal cruelty!

12. 

    @piggylord32 3 months ago

    Lotus root is goated as is smh

13. 

    @rahilmia951 3 months ago

    That looks fire

14. 

    @snbarnes 3 months ago

    Could totally make a takoyaki street food version as well

15. 

    @waitz001 3 months ago

    omgaaaah🤤duck me!!

16. 

    @kevinsnow9708 3 months ago

    How do you thicken the dashi? Are you using a chemical hydrocolloid?

17. 

    @Glyn_dwr 3 months ago

    Your introducing me to foods and processes that I didn't know existed 😮

18. 

    @suaKhaos 3 months ago

    Listen you earned a subscriber with your commendable modesty and not feeding the feetgoblins 😀

19. 

    @manoqueenz 3 months ago

    Always surprised to hear from people that don’t like the crunchiness of lotus root. It was my favourite veggie after moving to China 10 years ago

20. 

    @luntik997 3 months ago

    Without a doubt, the best cooking channel.

21. 

    @mizaru84 3 months ago

    Lotus root is my kids fav when boiled in soup with the usual popular Chinese recipes.

    However, it also taste darn great sliced n fried, mixed into dry mala

22. 

    @teenageoperator7246 3 months ago

    I saw that

    we all saw that

    😂

23. 

    @tay-lerG 3 months ago

    Love the commentary!

24. 

    @boartank 3 months ago

    Ok. Feet. How much for the uncensored version. 💸

25. 

    @SeanTheDiscoNinja 3 months ago

    Yes.

26. 

    @GiannoTheCaptain 3 months ago

    The algorithm gods brought me back here after quite a while. I'm so happy to see u again 🥹

27. 

    @collinphillips4480 3 months ago

    Thanks for introducing us uncultured swine to techniques like this. So cool to watch you elevate your craft, and very grateful to be along for the ride!

28. 

    @SuperPokekami 3 months ago

    People who eat fois gras are disgusting

29. 

    @tylert6819 3 months ago

    Hey big dawg, could you unblur that pic for us

30. 

    @RacingWithSTARS 3 months ago

    u like me as a fan or no

31. 

    @SecretAsianMan2222 3 months ago

    You know what's better and WAY easier? Fried lotus root chips.

32. 

    @seymourglass26 3 months ago

    Wow, food I'll never have! And you get to show off your wealth to make a fritter! Do not recommend.

33. 

    @829eth 3 months ago

    Your the goat H 😊