ORDER MY Brand New COOKBOOK "The Domestic Geek s Meals Made Easy" on Amazon Here: https://amzn.to/2tSxEgE 35 Lunch Bowls eBook http://bit.ly/HealthyLunchBowlseBook More Meal Prep Menus: http://bit.ly/1SQEHwX Menu 1 Turkey Meatballs 1lb ground turkey ½ cup green onions, chopped ½-1 cup panko breadcrumbs ½ cup crushed pineapple 1 egg 2 tbsp Sriracha 3 tbsp hoisin sauce 1 tsp ginger, grated 2 garlic cloves, minced Salt and pepper In a large bowl, mix together all ingredients, reserving 2 tbsp of hoisin sauce. Using hands, shape meatballs & place on parchment lined baking sheet. Bake at 375ºF for 25-30 min, or until golden & cooked through. Glaze with remaining hoisin sauce Red Cabbage & Carrot Slaw 1 small red cabbage, shredded 4 carrots, julienned or shredded ½ red onion, diced 3 tbsp olive oil 3 tbsp white wine vinegar 1 tbsp honey Salt & pepper In a large bowl, mix together cabbage, carrots & onion. Season with oil, vinegar, honey & salt & pepper Brown rice Lime & Cilantro garnish Menu 2 Fajita Chicken 2 red bell pepper, sliced 2 orange bell pepper, sliced 1 red onion, sliced 4 chicken breasts, cut into strips 1 tsp garlic powder 1 tbsp chili powder 1 tsp cumin 1 tsp paprika 1 tsp onion powder ½ tsp dried oregano Salt & pepper Oil In a small bowl, whisk together spices & set aside. In a large pan over med-high heat, add peppers, onion & chicken. Season with spices. Cook, stirring occasionally until cooked through. Black Bean & Corn Salsa 1 can black beans, rinsed and drained 1 cup corn kernels, cooked 1 red pepper, diced ½ red onion, diced 1 lime, zest and juice 1 tsp chili powder ¼ cup cilantro, chopped Salt & pepper Cilantro Lime Rice 1 cup white rice 2 cups water 1 garlic clove, minced 2 limes, zest and juice ¼ cup cilantro, chopped Salt & pepper In a medium saucepan, bring rice, water & garlic to a boil over med-high heat. Reduce to low, cover & simmer for 10 min. Turn off heat & let rest, covered, for 5 min. Stir in lime juice & cilantro. Menu 3 Greek Chicken 4 chicken breasts ½ lemon, zest and juice 1 tsp garlic powder 1 tsp dried oregano Salt & pepper Place chicken on nonstick or parchment lined baking sheet. Season with lemon zest & juice, garlic powder, oregano, & salt & pepper. Bake at 375ºF for 15-20 min, or until chicken is cooked through Cucumber & Tomatoes with Feta 2 cups cucumber, diced 2 cups cherry tomatoes, halved ½ cup feta, crumbled 2 tbsp dill, chopped 1 tsp greek seasoning 3 tbsp oil 2 tbsp red wine vinegar Salt & pepper Tzatziki 1 cup plain Greek yogurt 1 cucumber 1-2 garlic cloves, grated ½ lemon, zest and juice ¼ cup dill, chopped Salt & pepper Peel, seed & grate cucumber. Using a clean kitchen towel, squeeze out excess water. In a med bowl, combine greek yogurt, cucumber, garlic, lemon zest & juice, dill & salt & pepper Cooked Quinoa Menu 4 Lemon Dill Salmon 4 6oz salmon fillets 1 tsp garlic powder 2 tbsp dill, chopped Salt & pepper to taste. 1 lemon, sliced (with rind on) Season salmon with dill & salt and pepper to taste. Place on nonstick or parchment lined baking sheet & top with lemon slices. Bake at 375ºF for 10-12 min, or until salmon is cooked through. Steamed Broccoli & Asparagus 1 bunch asparagus, trimmed & cut into thirds 1 broccoli crown, cut into florets Heat 1 inch of water in a large pot. Combine veggies in a steamer basket. Steam for 5-7 min or until vegetables turn bright green but still retain some of their crispness. Run under cool water to prevent further cooking White Rice with Parsley 1 cup white rice 2 cups water 1 garlic clove, grated Salt & pepper ¼ cup parsley, chopped ½ lemon, juiced In a med saucepan, bring rice & water to a boil over med-high heat. Reduce to low, cover & simmer for 10 min. Turn off heat and let rest, covered, for 5 min. Stir in garlic, parsley & lemon juice. Season with salt & pepper Menu 5 Garlic Shrimp 1lb shrimp, peeled 3 garlic cloves, minced ¼ tsp chili flakes (optional) Salt & pepper oil In a large skillet over med-high heat add oil. Add shrimp & cook for 2-3 min. Add garlic & season with salt & pepper to taste. Continue to cook, stirring occasionally until shrimp is cooked through. Green Beans 2 lbs green beans, tips removed In a large pot with 1 inch of water & a steamer basket, bring to a boil. Add beans to basket and cover. Cook for 5-7 min, or until beans are cooked to your liking. Run under cold water to stop cooking Chinese Fried Quinoa 2 cups quinoa, cooked 1 small onion, diced 1 garlic clove, minced 1 cup frozen peas and carrots 2 eggs, beaten (optional) 1-2 tbsp soy sauce oil In a large wok or skillet, heat oil over high heat. Add onion & carrots & cook for 3-4 min. Add peas, carrots & garlic & cook for another min. Push veggies to one side of the pan and scramble eggs on the opposite side. Once eggs are cooked, add quinoa and mix. Season with soy sauce. Cook for another min. The Domestic Geek is Hosted by Sara Lynn Cauchon

Jollibee Spaghetti Mukbang! Watch me eat sweet spaghetti and an aloha burger from Jollibee. Thank you for watching! PO Box HyuneeEats 315 N Euclid St. #88 Fullerton, CA 92832 Follow Me Instagram: http://bit.ly/hyuneeIG @hyunee_Eats Twitter: http://bit.ly/hyuneeTW @hyuneeEats Snapchat: hyuneeEats Facebook: http://bit.ly/hyuneeFB My Equipment Camera: http://amzn.to/2pHXhkd Lens: http://amzn.to/2pf5qeu Microphone: http://amzn.to/2pf4yGQ Lighting: http://amzn.to/2peTERo Support my channel Patreon: http://bit.ly/2oWKlmf

To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Instagram: http://www.instagram.com/mrsvitale Official Facebook Page: http://www.facebook.com/LauraintheKitchen Contact: Business@LauraintheKitchen.com Twitter: @Lauraskitchen

Gordon is not happy when he spots burnt food coming out of the kitchen. Gordon Ramsay Ultimate Fit Food: http://amzn.to/2FznHtk Subscribe for weekly cooking videos. #GordonRamsay #Cooking Gordon Ramsay s Ultimate Fit Food/Healthy, Lean and Fit – http://po.st/REpVfP Follow Gordon: Text him: +1 (310) 620-6468 Instagram: http://www.instagram.com/gordongram Twitter: http://www.twitter.com/gordonramsay Facebook: http://www.facebook.com/GordonRamsay If you liked this clip check out the rest of Gordon s channels: http://www.youtube.com/gordonramsay http://www.youtube.com/kitchennightmares http://www.youtube.com/thefword"

Back to school time is here, so enjoy these easy no bake/no cook healthy lunch bento box recipes! ★ SUBSCRIBE for new episodes every Thursday! http://bit.ly/MindOverMunch ★   ★ SUBSCRIBE to our NEW 2nd channel, Eat The Pizza! http://bit.ly/eatthepizza ★   NEW Bento eBook: http://bit.ly/1nDyR6h Meal Prep eBook: http://bit.ly/2jEztdi 30 Day Email Kickstart Course: http://bit.ly/2ivSM5t Watch the Bento 30 Day Series! http://bit.ly/2m18Pdr STUFF From this video: ► Bento Box: http://amzn.to/2huhKly ► Bento Box Side Container: http://amzn.to/2iNtqPP ► Rice Paper: http://amzn.to/2u3pQGo ► Avocado Masher: http://amzn.to/2eRKrM3 ► Melon Baller: http://amzn.to/2vcwCP1 ► Light Saber Chopsticks: http://amzn.to/2eStu3X RECIPES: ► BBQ CHICKEN PINEAPPLE SUMMER ROLLS: http://bit.ly/2v0dhzc 2 cups shredded chicken (rotisserie) ½ cup low-sugar BBQ sauce 6 sheets rice paper 1 avocado, sliced ~½ cup pineapple pieces 2-3 bibb lettuce leaves 12-15 cilantro leaves Dipping Sauce: 3 Tbsp BBQ sauce 2 Tbsp creamy peanut butter Combine shredded chicken & barbecue sauce. Mix to coat. Submerge rice paper in warm water and lay flat on table. Layer ingredients onto rice paper. (I used 2 slices of avocado, 2 pieces of pineapple, a few torn pieces of bibb lettuce, ~⅓ cup of BBQ chicken, & a few cilantro leaves.) Fold over ends of rice paper and roll up ingredients. Yields 6 summer rolls. Per roll (w/out sauce): 162 cal | 5F | 19C | 10P ► SQUASH CARROT RIBBON SALAD: http://bit.ly/2vmfW7y Dressing: 1 Tbsp extra-virgin olive oil 2 tsp grainy mustard 1 lemon, juiced salt, to taste pepper, to taste Salad: 1 zucchini 1 yellow squash 2 carrots ¼ cup parmesan cheese 3 Tbsp almond slivers Use a peeler or mandolin to shave veggies into ribbons. (It helps to cut one side of your zucchini, squash, or carrot, so there is a flat surface to press against the cutting board while shaving into ribbons.) Whisk together dressing. Add veggie ribbons, parmesan cheese, and almond slivers. Toss to coat. Yields ~2 cups. Per ½ cup: 150 cal | 11F | 9C | 6P ► BBQ BEAN SALAD: 1 can (15 oz) pinto beans, drained & rinsed 1 can (15 oz) corn, drained & rinsed 1 green bell pepper, chopped (about 1 cup) 1 red bell pepper, chopped (about 1 cup) ¾ cup onion, chopped ¾ cup low-sugar bbq sauce Add all ingredients to a large mixing bowl and toss to coat and combine. Serve and enjoy! Yields 6 cups (4 servings). Per serving of 1 ½ cups: 289 cals | 4F | 38C | 10P ► TUNA AVOCADO SALAD: 3 avocados 1 tsp Dijon mustard 2 limes, juiced ¼ cup cilantro, chopped ½ tsp salt, to taste pinch black pepper 20 oz tuna 1 cup red onion, finely diced 1 cup celery, finely diced ⅓ cup walnuts, chopped Mash avocado in a bowl. Add all other ingredients. Mix and season to taste. Serve with vessel of choice– crackers, lettuce wraps, as a salad etc. Yields 6 servings. Per serving: 289 cals | 17F | 10C | 24P 6 fiber | 2 sugar | 4 net carbs ♫ Music from this episode: - Invisible by Andy Huckvale - Neon Love by Jeff Dale / Gavin Harrison / Tim Reilly - City Heat by Jeff Dale / Gavin Harrison / Tim Reilly ☺ Connect with me! ☺ ☮ Instagram: http://instagram.com/mindovermunch ☮ Snapchat: alyssiasheikh ☮ eBooks: http://www.mindovermunch.com/ebooks ☮ YouTube: https://www.youtube.com/user/MindOverMunch ☮ Twitter: https://twitter.com/MindOverMunch ☮ Facebook: https://www.facebook.com/mindovermunch ☮ Pinterest: http://www.pinterest.com/mindovermunch ☮ Website: http://www.mindovermunch.com ★ If you’d like to support our channel directly to help us continue to create great content, check out our Patreon page and consider becoming a patron of the channel. We offer exclusive rewards to thank our patrons! ★ ☯ Patreon: https://www.patreon.com/mindovermunch?ty=h ☯ DISCLAIMER The information provided on this channel is for informational and educational purposes only and is not intended as a substitute for advice from your physician or other health care professional. You should not use the information on this channel for diagnosis or treatment of any health problem or for prescription of any medication or other treatment. Consult with a healthcare professional before starting any diet, exercise or supplementation program, before taking any medication, or if you suspect you might have a health problem.

(Check me out on social media!) ► Instagram: http://bit.ly/2rWyjgU ► Facebook: http://bit.ly/2sXVR3t ► Twitter: http://bit.ly/2soQEog ► Snapchat: @ErikTheElectric ► Strava: Erik”TheElectric”Lamkin ► GamerTag: ErikTheElectric Support The Channel on Patreon! ► https://www.patreon.com/ErikTheElectric **ONLINE COACHING AND APPAREL** ► http://eriktheelectric.bigcartel.com/product/8-week-nutrition-plan ErikTalks on ITUNES! ► https://itunes.apple.com/us/podcast/eriktalks/id1194915765?mt=2 MY PODCASTS ON SOUNDCLOUD! ► https://soundcloud.com/eriktheelectric MY SECOND CHANNEL (Mental Health, Nutrition, Fitness, and Cycling!) ► http://bit.ly/2thPpDv ELIEL CYCLING APPAREL ► Use Code "ELECTRIC15" for 15% off! @ http://www.ElielCycling.com **GET AN ERIKTHEELECTRIC SHIRT HERE!** http://eriktheelectric.bigcartel.com/ “How do you not end up fat, while doing these challenges?” Check out THIS video ► https://www.youtube.com/watch?v=I5gum5jX1Is “How long do I workout? What’s my average calorie intake? ETC. Check out THIS video ► https://www.youtube.com/watch?v=p8EJNYguz4c My Anorexia Recovery Story ► https://www.youtube.com/watch?v=YjzWD9cWhyU (Part 1) https://www.youtube.com/watch?v=sP-5HLQRVsg (Part 2) https://www.youtube.com/watch?v=mLg6uCP0oYQ (Part 3) *****RANDOM LIVESTREAMS THROUGHOUT THE WEEK!***** **SEND ME STUFF!** P.O Box 803 420 N Twin Oaks Valley Rd San Marcos, CA 92079 **INTRO BY “JONATHAN HULS”! A VERY LOYAL SUBSCRIBER!** **MUSIC CREDIT** (All Music Credit goes to Kevin Macleod!) (Courtesy of RoyaltyFreemusic.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ **OUTRO MUSIC** “NOTHING I CAN DO” - All That Remains **MUSIC IN THIS VIDEO** Credit goes to “Outsiderswwi” Under Creative Commons.org/liscenses/3.0

Subscribe for more videos► http://bit.ly/MarkWiensSubscribe T-shirts for sale here► https://migrationology.com/store/ Karashibi Miso Ramen Kikanbo is known for serving the spiciest bowl of ramen you can eat in Tokyo, Japan, and not only is it insanely spicy, you’ll also find that it’s one of the most flavorful bowls of ramen you’ll ever eat as well. They have two shops, the one of the corner serves only Tsukemen, a style of Japanese ramen where the noodles are dry and you dip them in the sauce. For the traditional bowl of ramen, you walk around the corner to the side and that’s the shop you’re looking for. Like most ramen restaurants in Tokyo, you enter to a vending machine and choose your bowl of ramen, pay and get a ticket. There are two different spice levels to choose from, chili 1-5 and Sichuan pepper 1-5, 5 being the strongest which is called Devil Level! I decided to go Devil Level all the way, both chili and Sichuan pepper. Price - 1500 JPY ($13.60) for my bowl. From the top bowl, you pay an extra 200 Yen due to adding so much more spices. First of all, the Japanese food miso ramen was outstanding, the flavor of the broth was incredibly delicious. On my first bite, what hit me hard was the Sichuan pepper, that made my mouth start tingling and made it hard for me to control my mouth or even talk! The Devil Level chili was not too bad for me, but it was the huge amount of Sichuan chili that almost did me in. You don’t have to order Devil Level, you can order whatever level you like, but the ramen at Tokyo’s Karashibi Miso Ramen Kikanbo is sure to blow you away with insane flavor! Karashibi Miso Ramen Kikanbo 2 Chome-10-10 Kajicho, Chiyoda, Tokyo 101-0044, Japan Price - 1500 JPY ($13.60) - Music in this video: Intense Thrill 5 - https://goo.gl/HwVjdo MY CAMERA GEAR: Main camera: http://amzn.to/2dEL3hv Main lens: http://amzn.to/2e5Lum6 2nd camera: http://amzn.to/2mczuDx 2nd lens: http://amzn.to/2mcEGau Microphone: http://amzn.to/2dEr9Z9 Gorillapod: http://amzn.to/2epFsQx *These are Amazon affiliate links I would love to connect with you! Instagram: https://instagram.com/migrationology Facebook: https://www.facebook.com/migrationology T-shirts available now: https://migrationology.com/store/

(Check me out on social media!) ► Instagram: http://bit.ly/2rWyjgU ► Facebook: http://bit.ly/2sXVR3t ► Twitter: http://bit.ly/2soQEog ► Snapchat: @ErikTheElectric ► Strava: Erik”TheElectric”Lamkin ► GamerTag: ErikTheElectric Support The Channel on Patreon! ► https://www.patreon.com/ErikTheElectric **ONLINE COACHING AND APPAREL** ► http://eriktheelectric.bigcartel.com/product/8-week-nutrition-plan ErikTalks on ITUNES! ► https://itunes.apple.com/us/podcast/eriktalks/id1194915765?mt=2 MY PODCASTS ON SOUNDCLOUD! ► https://soundcloud.com/eriktheelectric MY SECOND CHANNEL (Mental Health, Nutrition, Fitness, and Cycling!) ► http://bit.ly/2thPpDv ELIEL CYCLING APPAREL ► Use Code "ELECTRIC15" for 15% off! @ http://www.ElielCycling.com **GET AN ERIKTHEELECTRIC SHIRT HERE!** http://eriktheelectric.bigcartel.com/ “How do you not end up fat, while doing these challenges?” Check out THIS video ► https://www.youtube.com/watch?v=I5gum5jX1Is “How long do I workout? What’s my average calorie intake? ETC. Check out THIS video ► https://www.youtube.com/watch?v=p8EJNYguz4c My Anorexia Recovery Story ► https://www.youtube.com/watch?v=YjzWD9cWhyU (Part 1) https://www.youtube.com/watch?v=sP-5HLQRVsg (Part 2) https://www.youtube.com/watch?v=mLg6uCP0oYQ (Part 3) *****RANDOM LIVESTREAMS THROUGHOUT THE WEEK!***** **SEND ME STUFF!** P.O Box 803 420 N Twin Oaks Valley Rd San Marcos, CA 92079 **INTRO BY “JONATHAN HULS”! A VERY LOYAL SUBSCRIBER!** **MUSIC CREDIT** (All Music Credit goes to Kevin Macleod!) (Courtesy of RoyaltyFreemusic.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ **OUTRO MUSIC** “NOTHING I CAN DO” - All That Remains **MUSIC IN THIS VIDEO** Credit goes to “Outsiderswwi” Under Creative Commons.org/liscenses/3.0 "All Signs Point To Lauderdale" - A Day To Remember

My subscribers have been asking me to do a prank. So I deliver! For this cook I am using chocolate nutella spread on some beautiful new york strip steak. I am cooking 4 steaks for this chocolate experiment, this way the guys won t know what is going go. This prank was a total success. By far it has been one of the most fun videos I have made. I hope you enjoy this video. ************************************************ Please visit Sous Vide Supreme KickStarter Below http://3e.fnd.to/sousvide ************************************************ HOW TO COOK CHOCOLATE NUTELLA STEAKS I cooked it for 3hrs @ (129°F / 53.8°C) * INGREDIENTS * I used for this sous vide cook. - Nutella - New York Strip - Garlic Powder - Onion Powder - Smoked Salt - Rock Salt - Black Pepper HOW TO MAKE NUTELLA STEAK? (Just don t do it!) WATCH THIS PRANK CHOCOLATE STEAK. Watch the video of Sous Vide Everything(YouTube Channel) and find out!!! lol :-) * You support is very appreciated and to me the most important thing about making videos is the communication with you guys, please comment below. Thank you for on going support! This is the reason I make videos to interact with you guys! Always glad to hear from you. Thank you. ----------------------------------------------- SUBSCRIBE to This Channel: https://goo.gl/nl4swr ----------------------------------------------- Subscribe to my 2nd Channel: https://goo.gl/F6FH1G ----------------------------------------------- FOLLOW ME ON Facebook: https://www.facebook.com/Sous-Vide-Everything Instagram: https://www.instagram.com/sveverything/ ************************************************* THE EQUIPMENT I OFTEN USE IN MOST VIDEOS * SOUS VIDE EQUIPMENT * Joule Sous Vide Circulator: http://amzn.to/2mXdzRI Anova Precision Cooker WiFi: http://amzn.to/2mi76T3 Sous Vide Supreme: http://amzn.to/2s2nCtY Sansaire Sous Vide Circulator: http://amzn.to/2u1cRJO Sansaire Searing Kit: http://amzn.to/2uzSbFX Sous Vide Container: http://amzn.to/2merrsb Sous Vide Container Cover: http://amzn.to/2mbpTxt Sealer: http://amzn.to/2mtj1Oi Sealing Bags: http://amzn.to/2mXfSUO Mini Weight: http://amzn.to/2nF3Q2Q Pepper Grinder: http://amzn.to/2sgmn86 Mini Hook Clips: http://amzn.to/2nsd6ai Large Clips: http://amzn.to/2nsunQP Rib Rack: http://amzn.to/2mu4RcF Stainless Steel Searing Circle Grate: http://amzn.to/2osFD3y Grate Inside Container: http://amzn.to/2pKCxIS (mine is 10x15) Rack System Lifter: http://amzn.to/2tMRNDE Sous Vide Rack System: http://amzn.to/2qu0eAK (Choose the right size for you) * TORCH SET UP * Torch: http://amzn.to/2meJLS7 Searzall (Heating Lamp): http://amzn.to/2mX8Pvl Touch Gas: http://amzn.to/2mwc5jG * SEARING GRATES * Searing Grates: http://amzn.to/2mbgI04 Round Elevated Grate: http://amzn.to/2rgnF54 * KNIVES * LIPAVI Damascus Chefs Knife: http://amzn.to/2rsdJBO LIPAVI Damascus Santoku: http://amzn.to/2rskLqe Chef s Knife : http://amzn.to/2lwnIHQ Chef s Knife Japanese: http://amzn.to/2n6swju Sushi Knife: http://amzn.to/2mbhYAp Butcher s Knife: http://amzn.to/2mMOLip Long Carving Knife: http://amzn.to/2mXoJWD Electric Knife Battery: http://amzn.to/2rYSk74 Cleaver: http://amzn.to/2rwCuBe Nicer Cleaver: http://amzn.to/2rlnbr6 * SMOKER AND GRILL * Smoker: http://amzn.to/2lTdCNf Wood Pellets: http://amzn.to/2mMOR9O Charcoal Grill: http://amzn.to/2mXaIbp Weber Griddle 1/2 Moon: http://amzn.to/2mehj2S Cast Iron Griddle Round: http://amzn.to/2nsi0E7 Heat Resistant Glove: http://amzn.to/2noifmA * OTHERS * Blender: http://amzn.to/2n3IpKx Cutting & Serving Board: http://amzn.to/2lTpcrz Color Prep Board: http://amzn.to/2lE4VdI Granite Cutting Board: http://amzn.to/2mMYPb0 Food Grade Gloves: http://amzn.to/2lTd8H4 Bundt Cake Glass Pan: http://amzn.to/2mSE25M Glass Mason Jars 8 Oz.: http://amzn.to/2mSF6qm Glass Mason Jars 4 Oz.: http://amzn.to/2oxtx7Z Glass 7 Cup with Lid Container Kit: http://amzn.to/2onMYhB Tongs Tweezers: http://amzn.to/2nsiv0P * VIDEO EQUIPMENT * Camera: http://amzn.to/2meh0Fg Cam Mic: http://amzn.to/2n6erT0 Tripod & Fluid Head: http://amzn.to/2mXhkGs Voice Over Mic: http://amzn.to/2n69j1h Acoustic Isolation: http://amzn.to/2mMWaxV * If you have any questions please leave a comment below and I will reply. Thank you so much for watching see you on the next video! :-) * We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

World s Hottest Tortilla Chip Challenge! Watch me try the one chip challenge by Paqui. This is the hottest tortilla chip in the world made with Carolina reaper peppers, which is the hottest pepper in the world! Thank you for watching! PO Box HyuneeEats 315 N Euclid St. #88 Fullerton, CA 92832 Follow Me Instagram: http://bit.ly/hyuneeIG @hyunee_Eats Twitter: http://bit.ly/hyuneeTW @hyuneeEats Snapchat: hyuneeEats Facebook: http://bit.ly/hyuneeFB My Equipment Camera: http://amzn.to/2pHXhkd Lens: http://amzn.to/2pf5qeu Microphone: http://amzn.to/2pf4yGQ Lighting: http://amzn.to/2peTERo Support my channel Patreon: http://bit.ly/2oWKlmf

I went to Hallasan, a restaurant in the Gangnam area of Seoul South Korea that specializes in Jeju Island food. I am here to try out their GIANT and very expensive Korean Hairtail or Cutlass fish. Hallasan Korean Food Restaurant 51, Dosan-daero 81-gil(B1 Floor), Gangnam-gu, Seoul ►Subscribe for more videos about food! http://bit.ly/1hsxh41 Get tickets to the best show on earth!!! http://bit.ly/2skdZ9n ★↓FOLLOW ME ON SOCIAL MEDIA!↓★ Facebook Show Page: https://www.facebook.com/strictlydumpling Facebook Mike Fan Page: https://www.facebook.com/mikeychenx Strictly Dumpling Instagram: http://instagr.am/haveadumpling Personal Instagram: http://instagr.am/Mikexingchen Twitter: http://twitter.com/Mikexingchen Snapchat: Mikeychenx ~Send stuff at our PO Box! Mike Chen PO Box 610 Middletown, NY 10940 ♫ Almost Original(Instrumental) by Joakim Karud http://soundcloud.com/joakimkarud ------------------------------

And things kick off when there s a confrontation with the owner and chef... Order Ramsay in 10 Now to get the Full Recipe: http://hyperurl.co/Ramsayin10 Made with Hexclad - Get Cookin with HexClad today: http://www.hexclad.com Follow Gordon: TikTok: https://www.tiktok.com/@gordonramsayo... Instagram: http://www.instagram.com/gordongram Twitter: http://www.twitter.com/gordonramsay Facebook: http://www.facebook.com/GordonRamsay #GordonRamsay #Food #Cooking #HotelHell

To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Instagram: http://www.instagram.com/mrsvitale Official Facebook Page: http://www.facebook.com/LauraintheKitchen Contact: Business@LauraintheKitchen.com Twitter: @Lauraskitchen

(Check me out on social media!) ► Instagram: http://bit.ly/2rWyjgU ► Facebook: http://bit.ly/2sXVR3t ► Twitter: http://bit.ly/2soQEog ► Snapchat: @ErikTheElectric ► Strava: Erik”TheElectric”Lamkin ► GamerTag: ErikTheElectric Support The Channel on Patreon! ► https://www.patreon.com/ErikTheElectric **ONLINE COACHING AND APPAREL** ► http://eriktheelectric.bigcartel.com/product/8-week-nutrition-plan ErikTalks on ITUNES! ► https://itunes.apple.com/us/podcast/eriktalks/id1194915765?mt=2 MY PODCASTS ON SOUNDCLOUD! ► https://soundcloud.com/eriktheelectric MY SECOND CHANNEL (Mental Health, Nutrition, Fitness, and Cycling!) ► http://bit.ly/2thPpDv ELIEL CYCLING APPAREL ► Use Code "ELECTRIC15" for 15% off! @ http://www.ElielCycling.com **GET AN ERIKTHEELECTRIC SHIRT HERE!** http://eriktheelectric.bigcartel.com/ “How do you not end up fat, while doing these challenges?” Check out THIS video ► https://www.youtube.com/watch?v=I5gum5jX1Is “How long do I workout? What’s my average calorie intake? ETC. Check out THIS video ► https://www.youtube.com/watch?v=p8EJNYguz4c My Anorexia Recovery Story ► https://www.youtube.com/watch?v=YjzWD9cWhyU (Part 1) https://www.youtube.com/watch?v=sP-5HLQRVsg (Part 2) https://www.youtube.com/watch?v=mLg6uCP0oYQ (Part 3) *****RANDOM LIVESTREAMS THROUGHOUT THE WEEK!***** **SEND ME STUFF!** P.O Box 803 420 N Twin Oaks Valley Rd San Marcos, CA 92079 **INTRO BY “JONATHAN HULS”! A VERY LOYAL SUBSCRIBER!** **MUSIC CREDIT** (All Music Credit goes to Kevin Macleod!) (Courtesy of RoyaltyFreemusic.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ **OUTRO MUSIC** “NOTHING I CAN DO” - All That Remains **MUSIC IN THIS VIDEO** Credit goes to “Outsiderswwi” Under Creative Commons.org/liscenses/3.0 "Destroyer" - Parkway Drive "T.K.O" - Action Bronson

Black Bean Noodle aka Jjajangmyeon Mukbang! Watch me eat black bean noodles aka jjajangmyeon (짜장면) with pickled radish. I use the leftover sauce to make black bean rice with eggs. Instant black bean noodles: http://amzn.to/2uCRU6W Thank you for watching! PO Box HyuneeEats 315 N Euclid St. #88 Fullerton, CA 92832 Follow Me Instagram: http://bit.ly/hyuneeIG @hyunee_Eats Twitter: http://bit.ly/hyuneeTW @hyuneeEats Snapchat: hyuneeEats Facebook: http://bit.ly/hyuneeFB My Equipment Camera: http://amzn.to/2pHXhkd Lens: http://amzn.to/2pf5qeu Microphone: http://amzn.to/2pf4yGQ Lighting: http://amzn.to/2peTERo Support my channel Patreon: http://bit.ly/2oWKlmf

Sous Vide PORK BELLY! You guys have been asking me for this! So I have to delivery. This fatty goodness was AMAZING! Making it sous vide is perfect for this delicious pork candy! To add more to this video I decided to finish these pork bellies 3 different ways. Once is with my everyday tool the searzall, another with the awesome salamander style grill called the otto wilde grill (Over Fire Broiler) and the last one the Cuban way! Deep fryed. As always with my videos they were made to be entertaining as I am not a professional chef. Something very happened on this video. Me and maumau almost died... lol (but all kidding aside its true) I encourage you to watch the video and if you have any feed back how to make the pork belly safe lets do it! Hope you enjoy this sous vide cook we sure did. HOW TO COOK SOUS VIDE PORK BELLY I cooked it for 35hrs @ (150°F / 65.5°C) * INGREDIENTS * I used for this sous vide cook. Pork belly was directly from my local butcher shop. * The Marinade * 1 cup of soy sauce 1 cup of green onions 2 tbsp of minced garlic 3 tbsp sesame oil 2 tbsp salt 2 tbsp sriracha 1 tbsp black pepper HOW TO MAKE PORK BELLY SOUS VIDE HOW TO MAKE THE BEST PORK BELLY OF YOUR LIFE! Watch the video of Sous Vide Everything(YouTube Channel) and find out!!! lol :-) ----------------------------------------------- SUBSCRIBE to This Channel https://www.youtube.com/SousVideEverything?sub_confirmation=1 ----------------------------------------------- Subscribe to my 2nd Channel https://www.youtube.com/gugafoods?sub_confirmation=1 ----------------------------------------------- SVE Merch: https://teespring.com/stores/sve ----------------------------------------------- FOLLOW ME ON Facebook: https://www.facebook.com/Sous-Vide-Everything Instagram: https://www.instagram.com/sveverything/ ************************************************* THE EQUIPMENT I OFTEN USE IN MOST VIDEOS * SOUS VIDE EQUIPMENT * Joule Sous Vide Circulator: http://amzn.to/2mXdzRI Anova Precision Cooker WiFi: http://amzn.to/2mi76T3 Sous Vide Supreme: http://amzn.to/2s2nCtY Sous Vide Container: http://amzn.to/2merrsb Sous Vide Container Cover: http://amzn.to/2mbpTxt Tongs Tweezers: http://amzn.to/2nsiv0P Best Chamber Sealer: http://amzn.to/2hGHYF8 Cheap Suction Sealer: http://amzn.to/2mtj1Oi Chamber Bags: http://amzn.to/2fpvSzD Suction Bags: http://amzn.to/2mXfSUO Bag Holder: http://amzn.to/2vjBYp5 Mini Weight: http://amzn.to/2nF3Q2Q Pepper Grinder: http://amzn.to/2BYhNiz Large Clips: http://amzn.to/2nsunQP Stainless Steel Searing Circle Grate: http://amzn.to/2osFD3y Grate Inside Container: http://amzn.to/2pKCxIS (mine is 10x15) Rack System Lifter: http://amzn.to/2tMRNDE Sous Vide Rack System: http://amzn.to/2qu0eAK (Choose the right size for you) ************************************************** * EVERYTHING I USE in one LINK * https://www.amazon.com/shop/sousvideeverything ************************************************** * TORCH SET UP * Torch: http://amzn.to/2BWYvv1 Searzall Torch: http://amzn.to/2meJLS7 Searzall (Heating Lamp): http://amzn.to/2mX8Pvl Torch Gas: http://amzn.to/2mwc5jG * SEARING GRATES * Searing Grates: http://amzn.to/2mbgI04 Round Elevated Grate: http://amzn.to/2rgnF54 * KNIVES * Main Knife: http://amzn.to/2AUAKDD Chef s Knife : http://amzn.to/2lwnIHQ Chef s Knife Japanese: http://amzn.to/2n6swju Sushi Knife: http://amzn.to/2mbhYAp Butcher s Knife: http://amzn.to/2mMOLip Long Carving Knife: http://amzn.to/2mXoJWD Electric Knife Battery: http://amzn.to/2rYSk74 Cleaver: http://amzn.to/2rwCuBe Nicer Cleaver: http://amzn.to/2rlnbr6 * SMOKER AND GRILL * Smoke Gun: http://amzn.to/2frGzyO Smoke Dome: http://amzn.to/2xAHgj7 Portable Stove: http://amzn.to/2hqF5VN Smoker: http://amzn.to/2DTMeYZ Wood Pellets: http://amzn.to/2mMOR9O Charcoal Grill: http://amzn.to/2mXaIbp Weber Griddle 1/2 Moon: http://amzn.to/2mehj2S Cast Iron Griddle Round: http://amzn.to/2nsi0E7 Heat Resistant Glove: http://amzn.to/2BFEk3J * OTHERS * Blender: http://amzn.to/2n3IpKx Cutting & Serving Board: http://amzn.to/2lTpcrz Granite Cutting Board: http://amzn.to/2mMYPb0 Food Grade Gloves: http://amzn.to/2lTd8H4 Bundt Cake Glass Pan: http://amzn.to/2mSE25M Glass Mason Jars 8 Oz.: http://amzn.to/2mSF6qm Glass Mason Jars 4 Oz.: http://amzn.to/2oxtx7Z Glass 7 Cup with Lid Container Kit: http://amzn.to/2onMYhB * VIDEO EQUIPMENT * Main Camera: http://amzn.to/2imsWSi 2nd Camera: http://amzn.to/2ldEOal Slow Motion Camera: http://amzn.to/2jTt8J8 Drone: http://amzn.to/2jSbK7G Pocket Drone: http://amzn.to/2Aw0NQZ Gimbal: http://amzn.to/2ilc3HU Main Lens: http://amzn.to/2AzKumn Zoom Lens: http://amzn.to/2BMF7k8 * We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Easy vegan budget meals! Healthy homemade wheat bread, potato soup, DIY peanut butter, roasted veggies, lentil patties and more! Ideas inspired by an amazing cause: The #PassMyPlate Campaign from The American Foundation for Children with AIDS! ★ SUBSCRIBE for new episodes every Thursday! http://bit.ly/MindOverMunch ★   ★ SUBSCRIBE to our NEW 2nd channel, Eat The Pizza! http://bit.ly/eatthepizza ★   The American Foundation for Children with AIDS: http://www.afcaids.org/ #PassMyPlate Campaign Info: http://passmyplate.com/ How to Participate (sign up through link above, and see more info there) - Calculate what you normally would have spent on food during that week and donate anything over the $1.90 allotted for daily consumption - If you are unable to take the challenge, you can donate an amount equal to what you normally spend on food for a week. - Ask friends and family to support your efforts to help provide food for AFCA’s children. Meal Prep eBook: http://bit.ly/2jEztdi NEW Bento eBook: http://bit.ly/1nDyR6h 30 Day Email Kickstart Course: http://bit.ly/2ivSM5t STUFF From this video: ► Cast Iron Pot: http://amzn.to/2tBgkgD ► Food Processor: http://amzn.to/2roqM8i ► T-Fal Cookware: http://amzn.to/2rV0ZI6 ► Hot Plate: http://amzn.to/2rb0OUl ► Ice Cream Scooper: http://amzn.to/2u6CsAo RECIPES: ► LENTIL PATTIES: https://bit.ly/36zpriS ► HOMEMADE BREAD: http://bit.ly/2tMYNE8 ► BRUSCHETTA: http://bit.ly/2v14qyn 8 Roma tomatoes, diced 2 cloves garlic, minced ⅓ cup fresh basil, finely chopped salt, to taste pepper, to taste drizzle of extra-virgin olive oil In a large mixing bowl, combine all ingredients. Toss to coat. Serve on your favorite bread and enjoy! Per 1 cup, yields 5 72 cal | 2F | 11C | 2P ► DIY PEANUT BUTTER: 16 oz peanuts salt cinnamon other seasonings if desired Add all ingredients to a food processor and blend until smooth butter forms. Transfer to a jar to store. ► ROASTED VEGGIES: 1 lb carrots, sliced into rounds 1 lb green beans, cleaned and trimmed drizzle of olive oil salt, pepper, to taste Preheat oven to 425°F (220°C). On a baking sheet lined with parchment, add veggies. Drizzle with oil, season to taste, & toss to coat. Roast ~25 minutes, until softened & just beginning to brown on top. ► POTATO ZUCCHINI SOUP: 2 large potatoes, peeled and cubed 4 zucchini, cut into thick rounds drizzle of oil salt and pepper, to taste 2 cloves garlic, minced 1 cup water ½ cup broth ½ cup milk of choice Preheat oven to 425°F (220°C). On 2 baking sheets lined with parchment, toss potato & zucchini in oil and seasonings Roast both pans for 25-30 minutes, until vegetables are browning. Add oil and garlic to a saucepan over medium heat and sauté for 1-2 minutes. Add water, broth, milk, & roasted vegetables to saucepan. Bring to a boil, reduce heat to low, and simmer covered for 20 minutes. Once vegetables are fork tender, pour contents of saucepan into a blender or food processor & blend, until smooth or chunky as preferred. (An immersion blender works, too!) Season to taste. Yields 6 cups (4 servings). Per serving of 1 ½ cups: 122 cals | 5F | 19C | 4P ☺ Connect with me! ☺ ☮ Instagram: http://instagram.com/mindovermunch ☮ Snapchat: alyssiasheikh ☮ eBooks: http://www.mindovermunch.com/ebooks ☮ YouTube: https://www.youtube.com/user/MindOverMunch ☮ Twitter: https://twitter.com/MindOverMunch ☮ Facebook: https://www.facebook.com/mindovermunch ☮ Pinterest: http://www.pinterest.com/mindovermunch ☮ Website: http://www.mindovermunch.com ★ If you’d like to support our channel directly to help us continue to create great content, check out our Patreon page and consider becoming a patron of the channel. We offer exclusive rewards to thank our patrons! ★ ☯ Patreon: https://www.patreon.com/mindovermunch?ty=h ☯ DISCLAIMER The information provided on this channel is for informational and educational purposes only and is not intended as a substitute for advice from your physician or other health care professional. You should not use the information on this channel for diagnosis or treatment of any health problem or for prescription of any medication or other treatment. Consult with a healthcare professional before starting any diet, exercise or supplementation program, before taking any medication, or if you suspect you might have a health problem.

Octopus is eaten in many cultures and is a common food on the Mediterranean and Asian coasts. The arms and sometimes other body parts are prepared in various ways, often varying by species or geography.

**TIME STAMPS DOWN BELOW!** (Check me out on social media!) ► Instagram: http://bit.ly/2rWyjgU ► Facebook: http://bit.ly/2sXVR3t ► Twitter: http://bit.ly/2soQEog ► Snapchat: @ErikTheElectric ► Strava: Erik”TheElectric”Lamkin ► GamerTag: ErikTheElectric 1:00 - What Do I Eat Daily? 1:15 - What Am I Going to Miss About My Area? 1:55 - Thin Mint Oreos? 2:00 - Traveling? 2:05 - McDs Vs KFC? 2:19 - U.K Trip? 3:15 - Favorite/Worst Part About YouTube? 4:15 - Gynecomastia Surgery? 5:00 - Last Relationship? 5:15 - Running? 5:45 - What Did You Want To Be Growing Up? 6:00 - What Video Started It All 6:53 - Eating Collabs? 7:00 - Powerlifting Meet? 7:20 - 30 Minute PWO Window? 7:46 - How I Got Started? 8:23 - Traveling Plans? Support The Channel on Patreon! ► https://www.patreon.com/ErikTheElectric **ONLINE COACHING AND APPAREL** ► http://eriktheelectric.bigcartel.com/product/8-week-nutrition-plan ErikTalks on ITUNES! ► https://itunes.apple.com/us/podcast/eriktalks/id1194915765?mt=2 MY PODCASTS ON SOUNDCLOUD! ► https://soundcloud.com/eriktheelectric MY SECOND CHANNEL (Mental Health, Nutrition, Fitness, and Cycling!) ► http://bit.ly/2thPpDv ELIEL CYCLING APPAREL ► Use Code "ELECTRIC15" for 15% off! @ http://www.ElielCycling.com **GET AN ERIKTHEELECTRIC SHIRT HERE!** http://eriktheelectric.bigcartel.com/ “How do you not end up fat, while doing these challenges?” Check out THIS video ► https://www.youtube.com/watch?v=I5gum5jX1Is “How long do I workout? What’s my average calorie intake? ETC. Check out THIS video ► https://www.youtube.com/watch?v=p8EJNYguz4c My Anorexia Recovery Story ► https://www.youtube.com/watch?v=YjzWD9cWhyU (Part 1) https://www.youtube.com/watch?v=sP-5HLQRVsg (Part 2) https://www.youtube.com/watch?v=mLg6uCP0oYQ (Part 3) *****RANDOM LIVESTREAMS THROUGHOUT THE WEEK!***** **SEND ME STUFF!** P.O Box 803 420 N Twin Oaks Valley Rd San Marcos, CA 92079 **INTRO BY “JONATHAN HULS”! A VERY LOYAL SUBSCRIBER!** **MUSIC CREDIT** (All Music Credit goes to Kevin Macleod!) (Courtesy of RoyaltyFreemusic.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/by/3.0/ **OUTRO MUSIC** “NOTHING I CAN DO” - All That Remains **MUSIC IN THIS VIDEO** Credit goes to “Outsiderswwi” Under Creative Commons.org/liscenses/3.0 "Faint" - Linkin Park