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Executive Producer: Stephen Pelletteri
Director of Production: Stefania Orrù
Supervising Producer, Development: Gabriella Lewis
Senior Producer: Carla Francescutti
Senior Producer: Daniel Geneen
Producer: Connor Reid
Senior Director: Murilo Ferreira
Senior Editor: Lucy Morales Carlisle
Editor: Howie Burbidge
Editor: Christian Moreno
Editor: Danny Card
Social Video Producer: Sergio Scardigno
Audience Engagement: Frances Dumlao
Subscribe: goo.gl/hGwtF0
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😋🎁😋
I used to live in L.A. my mom and I visited often. This place was amazing
Heeeeeeheeeeee😂
The dude doing scallops 💥a beast
Man, this is real one..
I could judge this
It’s not the ocky way
Ayyyy wtf's going with that natto bukkake soba 😂
Haha she’s awesome
What a gift that Anthony has given, and received.
Coke users.
When i lived in Greenville i loved going to Sam Jones the crunch od the skin mixwd in with the meat OMG yeah i always left there stuffed 😂
The wrapping in plastic seems time consuming and useless but everything else looks good.
It's really cool watching this but I think its a bit risky to depend on 1 person to do most of the important stuff, if something happens to him you will be forced to sit down or sell the business.
Love Doris! She fed me well during my time working around the corner from there. Her food and kindness are like warm hugs.
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"My goal is not to open 10 restaurants. My goal is to have one restaurant and keep making it better and better". A lesson Americans should carefully listen to. In the hustle of American greediness and capitalism, chasing money often overshadows valuing skill. This individual's deep connection with his craft and his almost spiritual relationship with his pizza show how true happiness and fulfillment don't merely come from wealth, but from the genuine love and dedication invested in his everyday life.
Aww, I called my grandma A-puo
Wtf lol I'd feel still hungry leaving
Taste so good just not heathy
WOW, awesome!
Better than being the Diddy of the dinner…
No is the answer
This reminds me of the old school mexican bakeries.
two mini burgers in every bag is actually mad love!!!
1:55 "it's not the cool that makes the bbq it's the tool that youre using." And goodbye. Obviously you are not a craftsman, cuz all craftsmen know they make the work, not the tool. You in fact, are a tool.
Fake food sad not real food. It artificial not good for you very bad for your health.
It’s gonna make more people fat and sick. And cause other health issues like diabetes and heart disease the fda. They don’t care about us. They in business to make money.
All of those dishes look absolutely delicious, oh, and that lasagna! 😋
Why did I decide to watch this when I’m ona diet ?
Crown fried chicken is good
checking your tastebuds with the cheese is wild. thats some super quality control
I brine my pork (salt, sugar, bay leaves, peppercorns, garlic, etc) Love tenderloin medallions, flipped on edge, then rolled out to cutlet thickness. Flour, wash, panko -> fry
Atlantic Canada produces more lobster than Maine.
Hi
Starred restaurants are better and cleaner
Lost points with claiming to be the Jay-Z of the circuit! Should've chosen Johnny Cash instead! Rap is crap!
Love!
The truck is mid af food barely got any flavor only good to take pics
If she's using 5 yr old fermented ingredients she deserves every penny she asks for.
They coat it with flour, take it out, dip it in batter, fry, take it out and refry again?
Dang! That's dope🎉🎉🎉
Ughurs are not Chinese , Uyghur food is not Muslim Chinese food its Uyghur food . Uyghurs are a different ethnicity not Chinese
So you finally realized there’s gotta be some type of sweet component in your pizza!
As a chef for years, art is one thing that is crucial to what we do...but wasting time putting something into a butterfly, simply to shape it into a butterfly? What textural, flavor advantage do you get from that? Seems like way too much thought into a visual that doesn't add to the dish at all. Butterfly corn? lol
Beautiful soul still full of energy
This lady is so successful that she needs a bigger restaurant with a walk-in refrigerator for several hundred dumplings made fresh daily. 😊
Sardines are all the same … you’re paying for the quality of the oil and canning process. Larger is NOT better. One of the benefits of small young fish is they are lower in potential mercury accumulation. Larger fish are older… do the math. The other benefit of smaller younger fish is the bones are softer and the fish requires less processing
Well, not necessarily. Some sardines are farmed and some are wild (this is particularly important). Some are smoked and some are grilled. And when it comes to, say, the cooking, it’s like ranking restaurants. The more expensive places take a bit more care into cooking them properly. And you’re right, olive oil and seasonings make a difference, and the quality of those ingredients will shine as well. At the end of the day, there is a superior and inferior version of everything in this world, and often there are many details that go into that ranking, some more important than others. I care about that level of quality especially when it comes to food. I don’t want to eat farmed fish.
All sardines are low on the food chain so contamination is not a factor. No matter the size.
I love this lady shows her passion for food and very compassionate to people
Paying more than $2 for sardines is insane in my mind
Paying more than 1 dollar US is expensive to me.