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  • Can you hear us?

  • Yes, you can.

  • Okay.

  • Is there like a, um great.

  • We're having some trouble with the Internet connection, but I think we get squared away.

  • So welcome.

  • Welcome back again.

  • I know it's really soon that we're doing this live session again.

  • We're not planning to get soon, but we feel that Valentine's Day is coming up.

  • So this is a great time to kind of reconnected, have collected the guys.

  • And we're gonna show you a little Valentine's treat that maybe you could make four your sweetheart's.

  • Yes.

  • Over yourself.

  • Honestly, why not?

  • You gotta love yourself first.

  • Eso just starting off some questions.

  • Oh, God.

  • Body too.

  • Yes.

  • So one of the things we wanted to talk about in this session is I know a lot like we've been back for quite a bit right now, but a lot of reviewers are shocked that we're back, and, you know, they didn't know that we were back.

  • So we're like, you know how How is it possible that all these people who are our subscribers and we've been posting videos regularly for the past few months and they still don't know that we're back?

  • So we did a little research, and we came to find out that even though you've subscribed to a channel on YouTube, you don't necessarily get notifications that you know the channel has posted a new video or new content unless you ring the bell.

  • So I know on all our videos, we always say, Please subscribe.

  • Please make sure you bring that bell and you will be the first to know that we've posted a video.

  • It's so so even more true now because of all the algorithms that YouTube works with, you might be subscribed to 100 channels.

  • And maybe you don't want to be notified of 100 different videos coming up all in one day or something to that effect.

  • So if you really do what is your videos?

  • And you want to know when we post a new video, please be sure not only to subscribe, but if you've already subscribe, go ahead and hit that button.

  • Yes, very, very warm.

  • I think the same thing.

  • We had a little bit of an issue about Facebook.

  • You again.

  • You can like a page like 100 pages, but you will not get a notification if you don't respond even whether to comment like our emoji or whatever.

  • If you do that any time we post stuff, you will get it on your feet.

  • Otherwise it will not show up.

  • So it's it's kind of sad that, you know, we we worked so hard trying to get back on it for the last three months.

  • And yet we still have people saying, Oh, you guys are back together.

  • We'd love to see your recipes, even looking hot.

  • You want to get back?

  • We want to.

  • I'll be back in your lives on divisive words also, please, please, anytime you post a post anything you know, comment or recipe or, you know, just something from our archives.

  • Even if it's just a quick thumbs up.

  • Just do that because that way, you know, you ensure you are updated and you got to get all the information so really does help us.

  • Yes, so let's stop with its We're gonna make a recipe.

  • So it's a little need a little time, so we'll start off with that primarily because we need that little extra time for it, too, you know?

  • D'oh!

  • Yes, usually can we kind of try to wait for people, but I think we really need to get this one going.

  • So go ahead and read some comments, but go ahead and start.

  • All right, So today, what we're gonna do is we're gonna make this wow presentation dessert.

  • It is the simplest thing you could do.

  • But it looks like something that you get at a five star restaurant or something.

  • Something very, very fancy.

  • So basically, what it's gonna be is a chocolate don't.

  • And the way we're gonna do this, I'm gonna be right back and then head to the freezer.

  • So, um, I'm trying to see if there's any Yes, we're going to show some instant pot recipes.

  • Definitely.

  • And there's gonna be more veggie recipes and not mature speeds.

  • There's gonna be lots more Are you gonna be seeing from us?

  • So, you know, hang on type, but only seatbelts and let's enjoy the ride.

  • All right, so I have a simple little steel bowl.

  • It could be staying looking plastic.

  • It could be glass.

  • Doesn't really matter.

  • Something that could go into the freezer and always done here is we filled it with water and we froze it.

  • So now we have a nice little bowl mold of ice.

  • And what you need to do is just kind of release the ice from the bowl.

  • And we rented under a little bit of water rights.

  • So you got people from all over from you from Canada.

  • Somebody's okay, so I'm gonna get this started early here.

  • So here we have a really simple, very simple contra contraption.

  • Basically, it's a cooling rack for cookies and stuff like that and the little tray underneath.

  • Just catch the to contain the water.

  • I don't want to be all over.

  • The place isn't.

  • So here's my bowling.

  • Just ran water on it and we're gonna take the bowl just upside down on our little BRAC here.

  • And it was a little wet because I put it under water.

  • You don't want the ice to be wet, so kind of hang on for a little bit until any of that moisture kind of re freezes on that ice and you want it to be very, very dry, right?

  • And a little hot water on and over here, we just basically have a memory.

  • So it's basically a pot and a little trip on top off something that will fit on top.

  • And what we're gonna do is hot water under me and melt the chocolate is You can actually do it in the microwave also, but this way did kind of insures its even cooking, and it doesn't get won't think about chocolate is when you cooking in the microwave.

  • It cooks so unevenly that you almost have to take it out like every 5 to 10 seconds and star.

  • And you know, it's just kind of a process, which is completely doable.

  • But this because that chocolate is not actually, you know the flame where the heat is not touching the chocolate, and it's really esteem from the water that's gonna hit the bottom of this bowl, and it melts very gently and a very slower pace and extra texture a lot better.

  • So I've got some chocolate chips you can use any, of course.

  • And, uh, you just wouldn't use so approximately.

  • We don't need about 1/4 cup for that for this size for this size.

  • So, um, and that's ready to think about chocolate chips again.

  • They're all kinds of chocolate chips, available, all kinds of brands, all kinds of price ranges.

  • But the more expensive chocolate that you tend to buy has.

  • The ingredients are a bit different.

  • They contain 100% cocoa butter instead of different oils.

  • Canola oils are different kind of oils that could be in there.

  • And if it contains 100% cocoa butter, as the fact in there, it melts a lot better, and it just comes out of a lot better.

  • Whatever we're doing with not to say any other trouble, trips are bad, but you know, it might be a little different in a chocolate chip cookie or in a brownie versus here, where we're actually gonna pipe it out of the back, right?

  • Why is hot?

  • She's gonna go back there, and I'm still waiting to met really fast because it's the water's already hot and it's a It's a small amount of chocolate chip, but we've got some good questions here.

  • And, um, you know what?

  • It's hello to a lot of people from everywhere.

  • We just so happy you guys are here and people from Frisco.

  • So our neighbor's neighbor, Ana, we had a question.

  • Basically, Garrett said, Will you be remaking some of our old videos that are quality.

  • Yes, because we started about 14 years ago and that eight iwas not even a thing, right?

  • So we do.

  • We do plan to do that.

  • We do plan to remake them primarily because the quality will be better.

  • But also, I think over the years we've learned so much, you know, different steps and tricks and all that, and you'll be able to, you know, show you a little different way of doing.

  • Things are improvising.

  • So we do plan to do that.

  • That was a really good question.

  • And, um, some char.

  • We mentioned chocolate, Rosario says The last video chappie mentioned some favorite Salas.

  • Something like Chalk masala.

  • Can you please explain?

  • Repeat and explain.

  • Yes.

  • So Jack Masala is basically that's one of my favorite Miss Alice.

  • And so basically, the combination off different souls and the print It's not spicy.

  • It's more.

  • It's got.

  • It's our it's got a little bit off.

  • What?

  • How would you describe it?

  • It's kind of tainted.

  • It also has a little bit of like black salt.

  • So different types saw Paradise falls.

  • It kind of has a pungent is definitely has a kick.

  • It's not as It's not salty like salt, even because of the different variations of different salts in there.

  • It's so you can pretty much have it like that you need.

  • It's unlike solid.

  • You know, you just put a little bit and it's you're done with it, but you can get it at a lot of the Indian grocery stores.

  • And actually, the other day I saw so it and even in Walmart at a Wal Mart had spice off chaat masala.

  • So go figure, so you will be able to find it anywhere there.

  • Um are they Doctor?

  • This is basically being you 60% and you can use any you like.

  • But what my cattle was mentioning.

  • You could be going to be putting things with it, and it's gonna be using penalized cream.

  • So with the lies between the the dark, chocolate is like it's got that extreme flavor, which really, really does know.

  • Did you know you can't if you're making this for kids and you want to use milk chocolate?

  • It's gonna work.

  • Absolutely.

  • Yes.

  • And, uh, hello from Bangle Aru How nice hope to bump into you.

  • Absolutely.

  • What other ingredients in it Do you know in the in the Rosario Inn.

  • This dish, basically, there's going to be fruits.

  • There's gonna be ice cream and there's gonna be a chocolate dome on top.

  • So that's what's going to go into it.

  • And a very simple recipe.

  • But, yeah, it's gonna need a little bit of a technique.

  • So we just thought, I'm sure you got and this is a while.

  • Presentation it ISS And check this out.

  • Our chocolates Nice and melted.

  • Smooth.

  • There.

  • No.

  • And for this chocolate, what I have here is moved my chair over, have just regular mud, and I have as a blood bag if you have a pastry bag.

  • Yeah, kudos to you.

  • But most people don't have pastry pack sitting around their house.

  • So we're gonna use my little makeshift, and all we're doing is putting a Ziploc bag in the mud so that it holds it for us and makes a little bit less of a mess Here, try to put the chocolate Oh, the ingredients and the chocolate.

  • Um, I like I mentioned there's a lot of different sorts.

  • I'm gonna have to look up.

  • I don't remember because I just get some more, so I don't have to be.

  • Oh, so one of which much I'll be drinking, drinking green tea, both of us like a green team.

  • So we're drinking green tea even though it says coffee on my All right.

  • So here's the money.

  • And here's my melted chocolate.

  • I'm just gonna gently pour that in.

  • Try not to make a mess.

  • Project is asking how we maintain awaits after eating yummy food.

  • Um, well, you know, moderation is a great key, and we will, you know, had our ups and downs the old kind of struggles At some point.

  • Some people are just lucky who don't need thio.

  • But I think moderation is a p and trying to exercise and enjoy everything in moderation.

  • Basically, Um, but as everybody knows, happen is key is on Tito.

  • So I think that attributes adds up to a lot of her staying slim.

  • And she tried to say, I won't be eating this.

  • That's okay, moderation, But that's got to be well, yeah.

  • Okay.

  • Yeah, you can have a little taste.

  • Exactly.

  • Um, so yes, we have been talking about doing crapping just ideas.

  • I think we would win one in one of these chats.

  • that we do.

  • I think it's a great idea, but I think they'll bring it up a little bit.

  • That's true this time.

  • Also, because you've got a few ideas that I think we need to kind of mention because we get that asked a lot for that, you know, Cem Mil crap ideas or some, you know, meal ideas, Basically, you know how what to be watching you.

  • So how you should serve it and stuff like that so we don't bring it up, but I let it happen.

  • Yep.

  • Sure you this.

  • So here's is a blood bag.

  • And I poured everything on one corner.

  • Just so it conserves your chocolate.

  • You don't want it all over the bags.

  • You waste a lot supported in one corner and just gonna make, like, a makeshift piping bag out of it.

  • Pinch it now it's still a little warm, and I'm gonna wait for it to just cool down just a little bit.

  • It's not gonna solidify, but I don't wantto for really, really hot chocolate on the size, primarily because it shoots out because it's so hot, just, like comes out.

  • But if you just let it cool down just a little bit.

  • It's gonna wipe out a lot better.

  • So I'm gonna hold on to this and wait here and a smart as a meal prep ideas.

  • I know a lot of people, especially when you're starting to cook.

  • They don't know or you don't know what goes with what.

  • And I remember when I first started cooking, like for a family, not just experimenting.

  • I tried to have, like, one item from every like food group.

  • I would say, Right, so nobody's We grew a bunch of bodies.

  • You know where our families more days into bodies more than rice?

  • It's always been.

  • But rice is always there in the background.

  • So I would always have some type of your dear Bobby.

  • I would have always one type of vegetable, which would be something dry.

  • You know, we could dry some C type thing and then being a vegetarian, you know, dolls are very important.

  • They were very important family.

  • So we have one type of dull, which is gonna be liquidy.

  • And then, of course, there's rice.

  • You know, whether it's a whole hour plane bus with the rights are anything to that effect.

  • But that was always, you know, growing up that was always a staple when I started cooking.

  • Like for my family, that was always in the back of my mind.

  • It's like one of one of each of these things, and when you kind of have that in mind, it's easy.

  • You know, it's easy to find a vegetable is easy to find the bell, and then it's a matter of just mixing and matching.

  • And also, you know, you have a complete meal.

  • Yes, I do something similar, basically.

  • But growing up, we do not be always had rice at lunch.

  • We never had a dinner.

  • I don't know why, but I kind of understand it now.

  • But anyway, we did that on.

  • But also I always keep in mind that my doll, my substation, not with the same color.

  • It should be pleasing to the eye.

  • So basically, when I'm looking at my plate, my doll, if it's yellow, then my sub z.

  • I wanted to be red or green, so it kind of compliments and it it kind of adds on a little.

  • You know, it looks a little more exciting than your whole plane being full of dishes with lots of holly in it, and it's all looking yellow, right?

  • So I mean, just, you know something just to add on to what she's saying.

  • That's what I do.

  • But pretty much everything that she does.

  • So keeping that in mind.

  • So I have another good question.

  • Are you ready?

  • Okay.

  • So I missed the question about somebody saying something about a back bachelor cooking, Um, have the menu.

  • So basically, I think he his He says our videos were survive, you know, really helped him out initially in this year's it is not a question.

  • Okay, but great.

  • I'm glad you were able to help.

  • So which is actually funny here as my daughters in college right now?

  • And, yeah, she's back way, always a bachelor recipes because we always think of these four boys in college who have nothing to eat.

  • But, you know, there's girls out there, too, So it goes for both ways.

  • Yes, so easy.

  • Recipes definitely are plus, especially in cooking, because it's so intimidating right off the bat.

  • You know, just just a list of ingredients and everything so intimidating that you know, boys and girls both.

  • And I think they can use simple recipes.

  • So, yeah, we were talking about, you know, possibly doing some kind of like Not that what doesn't sound nice, but like dump recipes.

  • You know, for instance, part or just something so that you can prep ahead, keep everything and then just put it into instant part and turn it on so far, like busy moms for college kids for, you know, bachelors and bachelorettes.

  • In fact, we have a couple of recipes, and my daughter's Mars by this is, uh, chicken curry in a hurry.

  • You know, the name says it all, but literally.

  • That dish is made with one masala, and it's a homemade curry powder recipe that we actually haven't shown me the curry.

  • And we've used that to make this dish.

  • But you just have that one spice blend and that's it.

  • You don't need anything else.

  • I think you know.

  • It's very easy to cook, and it's super yummy, like flavorful has all the flavors that you need for Indian cooking.

  • And yet it is kind of like a dumb person in this note.

  • Yeah, all right, so here's my little baggie of chocolate, and it's at the very pinpoint off the You see that?

  • The bag And I have scissors.

  • I'm gonna cut a little, tiny little And when I say tiny little I mean super tiny little If you cut something, baggage is gonna spill out.

  • So think of like, a needle point or pinpoint.

  • And that literally is how much you're gonna cut off the edge of this thing.

  • So way you've got a plant lover over there.

  • Just like us.

  • You got tons of eggplant recipes I think you like under disown us to be.

  • Oh, yes, my husband.

  • For sure, he can't stand it.

  • But anyway, I'm still trying to convert him even after 25 years.

  • Okay, so let's hope I did this.

  • Correct.

  • But little pinpoint out, and all I'm gonna do is I'm gonna go over the little ice mold and just make designs, and hopefully that will freeze up right there.

  • Here we go.

  • I'm not gonna look.

  • E could notice that e I'm just making sure all the points like connect Basically, they need to connect.

  • Okay.

  • I actually feel like I'm doing Mandy.

  • Yes, It's pretty much the same thing, like, so you can make smaller ones.

  • You can do, like smaller clitoris or balls that we use for, you know, our dolls and all that.

  • You can use that as well.

  • Just we thought, you know, since we're showing it to you over here, and it's it's, um basically, we want you to be able to see it.

  • If you do small ones and you're not gonna get the effect, Yes.

  • We're going to do some vegetarian air fire recipes.

  • We definitely have that on our list, huh?

  • And yes.

  • So, for all the people who are joining us, late Thistle is making a chocolate mold.

  • John Doe.

  • I don't chocolate dome our dessert for Valentine's.

  • So if you make one of the ones, that too, if you can share it.

  • Um And I wanted Tony around so that she can see and maybe just tilted just a second.

  • Just here.

  • Wait.

  • Yeah, Getting there?

  • Yeah, Just turn it around more.

  • There you go.

  • Um, yes.

  • He's focusing on holding.

  • All right.

  • What happens when you do this on life?

  • Actually, exactly What were we thinking?

  • Um, Yes.

  • So lunches, you know, uh, do you have any ideas for lunches for?

  • For adults are for kids.

  • So for lunch.

  • I've said this many, many times.

  • I eat salads.

  • I mean, that's no one's my big thing for your kids.

  • Okay?

  • Corners, you know, taking on financials, You know, they packed lunches.

  • Okay.

  • And heavy lunch ideas.

  • OK, so basically for adults and four kids, I think for kids definitely depends on what you kids eat.

  • Because for the longest time I know, I know a lot of kids just take lunches because parents are back and they just go in, dump over there and come back.

  • So it really depends on what your kids like.

  • But, you know, I think rules really working.

  • Well, you can put in and you can kind of hide things so that the kids don't really, Um, you know, I don't really get embarrassed if it's Indian food or they don't have to explain on it.

  • Just looks like a regular old put it on it in a DEA are in a chapati, and, you know, and they don't know what's inside.

  • So they were not gonna open it up over there, hopefully in front of everybody.

  • So do we have a team for filming your videos?

  • No, we basically do it ourselves.

  • it's It's us.

  • It's not a one man show.

  • What do mention women show?

  • Yeah, so it's two women.

  • So on dhe homemade masala powder, we have done quite a few masala powders on our website.

  • You've got curry powder.

  • You got to be done.

  • Is it Is it some about I'm thinking, You know, it's like someone at seven under recipes.

  • You kind of forget sometimes.

  • Um and, um, already made 20 years healthy.

  • I mean, the store bought ones.

  • Do you guys use it?

  • Yes, we do.

  • We do use them and you can get, you know, now there's such a large where idea off, different types of tortillas.

  • I don't know where you are.

  • A mom.

  • You know, we have a Kroger over here that has fresh tortillas.

  • They make fresh 20 years, and they don't use lard in it.

  • So I know a lot of people.

  • Sharon's vegetarians don't eat that.

  • I don't know that duty as a lot of 30 years to have Lord, so you know, and was a soft and they're literally looked like the size of such a body, you know, not very big.

  • Not that humongous type.

  • It works out really good and they're soft and they're really nice.

  • So yeah, we do you from time to time, You know, when something so good there's no point trying to remember you just like I can take a good job.

  • So now what you're gonna do is basically next, the chocolate solidify, you see the color changing.

  • It's solidifying.

  • And off the show, Yeah, it's a nice little design.

  • And again, there was no rhyme or reason Just went all out.

  • I'm not gonna let you ever do any Oh, that's for sure.

  • But what you're gonna do is basically the water's the Isis, of course, starting to melt and it's dripping, and it's going to catch into the trade hands the tree over there.

  • So we're just going to allow it to melt and get the thing in.

  • The the chocolate gets us Harmon.

  • And after a little while, we'll be ableto pick up the chocolate like a cap like a dome.

  • So hang on times we're gonna just allow this to melt over here.

  • Oops.

  • All right.

  • And let's talk about a few other things, right?

  • I got a few topics that we need to talk about.

  • Definitely.

  • I think we definitely want to mention social media.

  • It's, you know, things have changed locks on dhe.

  • You know, we're not very social media savvy.

  • Thank you, but try to get there.

  • Yes.

  • So we leave you on instagram on Facebook, Of course.

  • On YouTube and on interests Twitter, Twitter.

  • I'm still trying to figure that out.

  • Um, but please, please, please.

  • We try to be trying other than new recipes, we put on all of our forms.

  • We tried to put different things on all the stuff, you know, on Facebook.

  • It's a little more interactive on instagram.

  • It's pictures and it's, you know, stuff.

  • People send us video pictures off their food or we bump into people and take pictures.

  • Oh, yeah, way have a new hashtag.

  • It's called Show me the Cooks because we just keep running into so many people are everywhere.

  • And it's so nice to meet people, you know that.

  • But actually, you know, see your shows that use your recipes and it's just such a nice thing.

  • But we've always found some people come up to us and say hello.

  • Some people are really shy.

  • They're kind of, you know, looking e.

  • I s So if you see us, please board Let's take a picture put on her instagram page.

  • Right?

  • And also like, I mean, this is our world, but there are so many more viewers over there that can't happen to you.

  • Just no chance of bumping into send us pictures off stuff you.

  • May we put that up is well because we just love to see those.

  • It's just, you know, it.

  • It just bombs our hearts every time we open up.

  • You know, our one of these social media things.

  • I'm something someday sent us.

  • Pictures are tagged us, which is absolutely love it.

  • And, you know, if it doesn't go right even then send us a picture will try to help you.

  • You know, it's okay.

  • We didn't We didn't We don't make things perfect for several.

  • Be mess up all the time.

  • Honestly.

  • So please follow us on.

  • All are, um forms.

  • And so we did talk about the well balanced meal.

  • That was a good question.

  • And, um, we are recording.

  • Gonna take another.

  • Yes, HINA Tattoos long time earlier.

  • Don't cooking.

  • Oh, how lovely.

  • Um Oh, okay.

  • Would you ever get a pure box of our fans could send you things to test from different places.

  • Interesting.

  • I mean, kind of depends on what do you want to send us.

  • That's interesting.

  • Yeah.

  • I mean, is it like some masala as it's It's, uh, my dear lady.

  • I hope I'm pronouncing it right, but it's a lawyer.

  • So, um, again.

  • So when you you know I if it's masala or something, definitely let us know if ordered some suggestions.

  • You know, you can email us.

  • We have emailed to be both easily accessible on e mails, but or even messages on any of our social media were pretty quickly responding.

  • All right, he's trying to be.

  • And we've got people from the by now coming up.

  • So any other burning any burning questions you have because, you know, we need to, uh, talk about those other ways of stock to keep jabbering about our stuff, huh?

  • Great gods.

  • It'll carry on and just try to read some questions for you.

  • I'm just gonna kinda slightly feel this and see where it's going.

  • Oh, piglets.

  • That's tears So everybody can see Oh, nothing's happening yet.

  • Okay?

  • But But every once in a while, you just kind of try to lift it and see if it's moving with you.

  • And it's not yet so analytical.

  • Live longer.

  • Yeah.

  • Okay, so again, filming and editing is done by both of us.

  • It's just the two of us.

  • We have not be just trying to, you know, d'oh.

  • Bottom line is we know exactly how we want a video to show up our recipe to show up.

  • So if we edited ourselves, you know, we do it exactly how we want you to see it.

  • So we we've thought about outsourcing it, but it's just I know something.

  • Not really.

  • One day, No.

  • One day I think you like the fact I like the fact that it's more personal.

  • It's more us.

  • Yes.

  • What tattoo does help will have me.

  • I was asking on her wrist.

  • Oh, this is a Chinese symbol for happiness.

  • So people always ask, Here we go.

  • Yeah.

  • We hope you think this is, uh this is my reason because, you know, I didn't want something on my body that was just likes, you know, you're going through something right now.

  • Yeah, Yeah, I know, but, uh, I've always had this philosophy that, like a genie were to give you three wishes.

  • You know, I would say I don't want three wishes.

  • I want one wish, and that would be to be happy.

  • And that's how I live.

  • I just want to be happy.

  • So it doesn't matter if you could ask for all the money in the world, you won't be happy.

  • Maybe.

  • Or maybe will.

  • You could ask for all kinds of things, but, you know, the bottom line is everything.

  • Whatever you encounter should make you happy.

  • And that's why I got this.

  • So apparently, this is a funny story, Mike, Is it?

  • Is it something else means Fridge.

  • So I actually, I actually ran into on Asian lady, and, uh, she told me Oh, that's not happy.

  • And for a second, I was just like, oh, what you know.

  • And then she says it means lucky.

  • So I'm like, Okay, I'll take it.

  • So, yeah, You know, your Chinese characters If you read Chinese, you know, Please, please let me know.

  • So is that those two long kiddo?

  • Yes, she is a project that same keys to a video on party prep, especially when it's Indian food and their many items on the menu.

  • Hey, you know what we had 100 years ago?

  • But 78 years ago, we had done a video, a DVD, and itwas a full menu off Indian foods, including me for parties.

  • Howto prayer part went to invite how to cram, how to do your shopping and how to host the party and games for the party.

  • So the act we actually be sold out, but we've kept one copy.

  • So we're going to be actually putting it out on YouTube or on a writ on our website for you to see.

  • So it would be a great reference point for you.

  • So thanks for the mining that's reading it.

  • It's nothing list of things to do.

  • And then, uh all right, I'm trying to read.

  • I can want to talk to make homemade yogurt.

  • Very good.

  • Um, so Nigel is not very keen on tattoos, which, which is understandable.

  • A lot of people are not.

  • And actually, I was not either until, like, I got this tattoo, maybe about four years ago, approximately four years ago or so, and I don't know, it was one of those things up till that point.

  • I was just like, Oh, tattoos.

  • Well, you know the way.

  • I'm just afraid of a little wrinkly and that that lucky would be like an ex boyfriend's name or something.

  • My kids are going to be like, Oh, wait.

  • You know.

  • Okay.

  • Anyway, Hey, Jennifer, I'm still trying.

  • This guy's still trying to lift this off, all right?

  • Actually, please make a video on Masala po and fetch Frankie.

  • You didn't trip?

  • Yes, we have a vegetable.

  • Frankie.

  • Frankie, Frankie, we have a chicken.

  • Frankie, we have to get in.

  • And yet up.

  • Yes.

  • So see, There you go.

  • You ask on DDE you shall receive.

  • Oh, that makes so yeah, getting the right direction.

  • It's a good thing Valentine's is two days away.

  • It so yes.

  • Grocery halls.

  • Yes.

  • We have Bean toying with that idea.

  • And we are definitely going to do it because I know a lot off people when they go to buy groceries.

  • You know, it's even something as simple as lying.

  • You know how to pick a good line.

  • You know, the juiciest and the best one you want.

  • You want good banquet a buck.

  • So yes.

  • Yeah, that's coming up.

  • Okay, guys, stop.

  • Okay.

  • Schwartz watch this.

  • Look at that.

  • Yeah, All right.

  • So I'm going to just, you know, lack of anything else.

  • Just put this out there so she could see her clothes.

  • We see this.

  • I don't want you to be Oh, wait here.

  • Check that out.

  • Isn't that the coolest thing like that?

  • So pretty.

  • So I'm gonna put it back on the ice, so it kind of has a place to hold while we show you the rest of the pain on tight.

  • Yes.

  • So, uh, millet ish is would be nice.

  • Any gluten free actually be.

  • You know, Indian food is so much of it is gluten free.

  • It's unbelievable that other than you know, you are Two parties are your duties or your nuns.

  • It is.

  • It is primarily gluten free.

  • So which is great.

  • So a lot of people like, you know, indeed we d'oh.

  • In fact, we do have a little free flour and gluten free bodies and with quite free gluten free items that are actually supposed to have written, like to buy these and forties and stuff like that.

  • So just search our website.

  • You'll you'll find it?

  • Yes, am by Italy.

  • I don't know, being forgetting to mention you've been forgetting to mention we actually have a rebound off website.

  • You've got a new look.

  • So please go check it out and let us know what you think.

  • Um, be still kind of working on it and, you know, trying to update it and everything, but let us know when you're ready for Valentine's Day.

  • So thank you for noticing.

  • And I know Debbie earlier had note had said the same thing that actually Debbie was my neighbor in Chicago.

  • So that was so sweet of her to just stop by and say hello.

  • I don't know she's there, but hey, baby.

  • And, um, at those ask youto know they're not the regular ones or not.

  • But I'm sure we'll come up with the key to recipe says at some point, um, can you please share Indian vegetable Buddha Bowl recipes?

  • Luxury?

  • Yes, that's a great idea.

  • Way are we got a long list?

  • We still doing a little bit off back and housekeeping for our website.

  • We've bean really released one for that.

  • I know.

  • I've been, like working, working religiously, trying to get it up and going so All right.

  • Sorry I spend so far.

  • So I just scooped up a little bit of ice cream on a nice platter.

  • So be sure because you want this to be a wow presentation.

  • So don't get a Yankee scratch plate or anything.

  • You want to look nice.

  • So this is like a nice little platter.

  • White works just because it shows the breath, you know?

  • So if I scream in there and it's melting really fast it Sorry about that.

  • But watch this.

  • I'm gonna take my little chocolate bowl.

  • We're gonna put it right over the ice cream.

  • Oh, so you little, little, little high.

  • But there we go.

  • And then now we have fresh fruits, assortment of Berries, strawberries, raspberries, blackberries, blueberries.

  • And you could just basically garnish the plate with Berries.

  • Yes.

  • Look at that.

  • My gosh.

  • Now, this looks like something in a really, really fancy restaurant.

  • Good.

  • Okay.

  • What?

  • Here we go.

  • Okay.

  • I'm I was with this is bothering the old CDs, and I'm not going to let this here on your first night now.

  • Yes.

  • My scoop of ice cream is a little higher than my balls was bothering me.

  • Well, she tried to do to scoop so that both has been had.

  • Okay, Okay.

  • All right.

  • Look at this.

  • Awesome.

  • Look at us.

  • Excuse excuse.

  • A little bit of ice cream at the top of the bowl, but you kind of kind of get a look at this like ice cream is peeping out.

  • The fruits have such a pretty color.

  • Can you imagine serving this?

  • Somebody gave me this.

  • You?

  • Yes.

  • So this is like, beautiful.

  • And, um, of course we don't have spoons.

  • E I get it.

  • You gotta give it a try, right?

  • And since you're celebrating with you guys, Thank you.

  • Thank you, Allah juice.

  • So I'll let you.

  • Do you want me to do that?

  • Are you want me to get whatever you want?

  • You know, since you made it, you made it with, like, I wanted to tell you.

  • What would you like me to do?

  • Okay.

  • I mean, just I think that this fun and just make it okay.

  • Let's see, that will give you just a nice little pieces of chocolate in that ice cream.

  • Oh, wow.

  • They got big for you, Alex.

  • Great.

  • I gotta see.

  • That's so pretty.

  • Even broken.

  • Look how pretty that came out creepy.

  • People from Aruba have signed then?

  • No.

  • Oh, my gosh.

  • Everybody's mind Online.

  • Places to go.

  • I come to Ruben coming to your house, e We live in one time only for a cruise.

  • That was not good enough.

  • Not?

  • Doesn't count.

  • Okay.

  • And you got from the Bible?

  • Pretty high.

  • Pretty.

  • All right.

  • You know this?

  • Yes, and I got kiddo.

  • Ice free acids Kato her so much she couldn't eat.

  • Just a little bit of trust yet, huh?

  • What a great texture.

  • I love it.

  • I could you know, it's still cracking and crunchy, my love, while right into it.

  • Wow.

  • On domestic foods, it's so simple.

  • I mean, you probably have chocolate chips later on your house anyway, and it doesn't take anything extra.

  • It's It's kind of like, you know, you and you come up with this fancy thing and it's just like, yeah, so one of the things I want to tell you mentioned we have We have strawberry cake chocolate covered strawberries on a website that's also created the recipe.

  • If you want to make something for your Valentine's off yourself or just a party, whatever it's, it's a great one.

  • and then that we put a little bit of oil so that the chocolate is a little softer, you know.

  • So when you bite into it, it's not like I'm just going all over that goes with it along with the stripes.

  • Yeah, along with a bite of this bite with the strawberry and chocolate.

  • Where is this?

  • We did not add any oil because we wanted that.

  • You know, he wanted to kind of have that effect on a great break instead of a full right.

  • Yeah, so that's a difference.

  • But you can do that.

  • If you do want that, you can definitely just like a quality spoon or something usually well, like the measurement is for one cup of chocolate chips, you would have one tablespoon of some kind of mild oil.

  • You don't want to use olive oil, extra virgin olive oil, anything with a flavor.

  • You don't want to add so salad oil or canola oil or any kind of avocado oil.

  • Those kinds of mild oils will work, but it just really on.

  • Also, if you're if you're troubled, chips are not as a higher quality trouble it than that.

  • Oil really helps the texture when you're yeah, especially to, um okay.

  • Oh, yeah, I know I will.

  • Be honest, be patient.

  • That that you're not able to share this with you, you know?

  • But it's so simple that way.

  • We're talking in here, then Well up.

  • Damn right.

  • We didn't do anything special, or you just need to know somebody who knows how to make it.

  • So I mean, it's honestly very easy to do Very, very, very simple.

  • And it just got the wall presentation.

  • I mean, you know, the combination is so easy.

  • And so I know it's just there's something about the colors.

  • Everything is just right on.

  • And to me, it's just it looks like you spent a lot of time doing yes, and you didn't know that?

  • Nobody That's that's honestly a women.

  • Yes, thank you.

  • And happy Valentine's to you to wait.

  • Don't things do?

  • But I think one of the tips I wanted to kill is we kept the fridge those like the plate in the fridge and design the freezer so that it's nice and cold.

  • So before we started doing anything else, we kept played there.

  • So it's ready on dhe, you know, it doesn't.

  • The ice cream doesn't melt, and then the chocolate doesn't matter quickly.

  • So really, you know, corrected to have other than that you can pretty much make You can make everything basically ahead of time.

  • You can even make the little chocolate molds ahead of time, and you take it off the ice and keep it on a platter.

  • Even if you're making smaller ones, you can have a tray of them and just keep it in the fridge.

  • She just wanted cool, not from temperature.

  • And you can have everything ready and just assemble.

  • Like, even if you're doing this for a fancy dinner, you could just keep everything ready and assemble it right when you need to.

  • Yeah, so I'm gonna, you know, talk again about social media.

  • You know, I'm gonna sound like a broken record, but please, these guys were on all social media has been trust instagram YouTube, Facebook, Twitter.

  • So please, please, You know, we try to put in different things that people don't get the same information from all places, and it's like all the same photograph is coming from everywhere.

  • No, we don't.

  • We don't want you to do that.

  • That could get really comer someone boring and and annoying.

  • So we try to kind of keep, you know, different.

  • You have, like a different angle in every kind of social media, other than the fact that we do have people's the recipes that we release all the time.

  • We have that, of course, going out on all all the avenues.

  • But we try to, you know, Instagram is more like, you know, pictures of food that people have sent us that we have eaten somebody, or that is a little more personal side for us now that we've cooked and, you know, we just, you know, made it on a Sunday or, you know, for sure, our party.

  • So it's it's fun like that.

  • Excuse me on Facebook is more.

  • It's, I think a baseball tends to be more came or interactive.

  • So if you have questions and us over there, we try to put out other stuff.

  • So it's not the same as Facebook, Instagram and Twitter.

  • We haven't figured out.

  • I don't know what the honest truth.

  • Yeah, one day he's gonna get to Twitter, figure it out, and then been tres.

  • We just found out that we had, I think way have an account a Pinterest account almost created about, I think would be about 10 years ago.

  • And this one picture just basically so really, really bad.

  • I'm not a part of you planning to.

  • Like I said, we're working on our website.

  • You're walking on our on a social media suspects and everything I'm trying to get.

  • But the program and trying to get updated with our technology lets No, actually, you know, because the whole new release of the new look of the website let us know if it looks better to you.

  • You know, if it's easier to navigate because any kind of feedback and give on that, you know, it helps us also to try to revamp it even further.

  • So yes, Yes.

  • I'm so happy that, you know, we had so many people come in, join us.

  • So you know, I tried to put it up on the we tried to put it up on Facebook that you're gonna do this and then put it on instagram.

  • We put it up on our created a post on YouTube, but I don't weigh.

  • Haven't figured out how How much before do you think is a good time for us to, you know, let me announce it.

  • So you know we love your feedback.

  • How much earlier do you want us to know?

  • How often would you like us to do something like this?

  • I maybe don't get trapped in a repetitive and boring.

  • So how often do you want us to do this?

  • And also, which is the best media for us to reach you guys, that I think that's very important.

  • Because I was, you know, yesterday I posted on Facebook about, you know, helping a Facebook tends to block a lot of people on our block is not the right word, not let the feed go to the people who actually posted our liked our page, a lot of algorithm set behind the scenes.

  • You don't really understand how their technology works, but basically they want to provide you with the information that you are most interested in.

  • So the more interactions you have, you know, it kind of sees it that, you know, this is the person that we need to send this information more information if you don't.

  • If you're on Facebook and you're like a voyeuristic Facebook people like I'm like that sometimes and love like that where they just kind of go and look at everybody's feeds.

  • But they don't interact.

  • They don't comment.

  • Over time, those things will start dropping up.

  • You will not see those posts from different people.

  • Even the person next to you will.

  • Yes, you know.

  • And that's the reason those algorithms, and like, after all these people single, you guys are back together.

  • Way have been posting for the last four months and actually more than that regularly to four months.

  • I'm back too, Dallas.

  • So we're together again and bean working very, very hard on our website.

  • So please guys share our website, share social media links and you know, she other recipes shared the love.

  • You know, Just please, please help us out.

  • And you know, I hate to keep asking people for help, but I think we reached a stage where we really, really need thio.

  • Andi would really appreciate it.

  • And I know you guys all mean well, but if you share, it would really, really help us out a lot, so yeah, yeah.

  • Oh, also sweets on these Jennifer saying boring. 00:50:29.550 -

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情人節巧克力圓頂 - 咖喱秀給我看 (Bonding over Chai - Chocolate Dome for Valentines Day | Show Me The Curry)

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    林宜悉 發佈於 2021 年 01 月 14 日
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