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Probably the BEST STREET FOOD Recipe in Europe. CHEAP SNACK! Flatbread is tastier than Bread
*I don’t pay for Flatbread anymore. NO OVEN, NO YEAST! If you have FLOUR, CHEESE and ONION, everyone can make this!* This is the most delicious bread I have ever eaten. This street food recipe is originally from Asia but is very common at street food outlets in Europe. The simple ingredients make it cheap…
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Please speak slowly and give the measurements of the spices. So I can cook your tasty recipe. Thanks from London
Going under broiler now, it's GOLD TY
“If you ain’t sneezin’ it ain’t seasoned!”
😂❤🎉🍗😋🌶️🔥
I love his smile throughout the video. It look delicious
This is dope, brother! Thank you.
Yummy 😋🤤
Looks good! 👍
Hey bud I'm doing this tonight looks great and I'm getting into cooking meats.. how long roughly do you put it in the oven for 400 before you broil?
Fresh
Oh my stomach bubbling. JK. You sound kinda like the dude. Looks like 🔥.
Congratulations!! ❤
💓
Sheesh a lot of salt ther
Wow quick fast info and understandable. Usually these clips take 10 minutes to get same info. I like!
Damn.. the final result looks so amazing.
Damn, Chef. Those thighs look fit to eat!
Not he stole dudes slogan 😂😂 and say it just like him that nuts
🤤🤤 nomnom
Boy smiling too much….type weird
Ah on top of all the seasoning he adds crack paste.
Why are you talking like that??
'If you ain't sneezing, it ain't seasoned 😂😂
I don't need
Advice: We all have heavy accents, but may I suggest you put the ingredients in print while doing the voice over this way we know what ingredients to use! Just a suggestion!
#504ever
I'm so glad that I was raised in an era where we could just eyeball the chicken and know if its ready or not without having to stick a thermometer in it and release all of the juices.
Made today…fiancé approved!!!!
170 wayyyyy to high even for thighs. Pull them at 155 let me rest. Also if you want more crisp go higher heat but you Killin the tenderness with 170 internal
If you use the amino acids only brine it for a like an hour or it might be too salty
Also try using just amino acids for your brine!!! I'm a professional chef
Brine it over night if you can!
For better results, brine it overnight or for 48 hours. Taste the difference.
That chicken pull made me drool
Quick Question,… why boil the brine? Is it to break down the salt and brown sugar???… would it be the same without boiling it?
When u make your brine, keep half the water cold and add the hot to it once dissolved
Yall talk a little different
You got the OG pyrex
this is what Im making for dinner. Im also making some white rice on the side w sazon seasoning,bitter,alittlebit of chicken bouillon,parsley,thyme seasoning n some "chicken paste" yummy!!!❤
Can you post recipe? 😊
Doing this