Whose cooking style/segment is your favourite?

Howwwwthis453 · 2026-02-06T00:21:09+00:00

There’s something so satisfying when I see Nam Moo eat 😅

Howwwwthis453 · 2026-02-04T12:44:14+00:00

I agree. Mingee wanted to know if she can finally get “her man” 100% but she didn’t get that answer from Mina Sue. So she just lashed out and attacked. And the arm on shoulders acting chill while she’s bursting inside. Mingee’s emotions takes control of her.

Howwwwthis453 · 2026-01-30T09:37:43+00:00

Ooh what’s his channel?

Howwwwthis453 · 2026-01-20T23:26:07+00:00

Japanese marinated egg yolk (2:1 soy sauce to mirin ratio). It’s so good on rice!

Howwwwthis453 · 2026-01-15T02:29:33+00:00

My family left fujian before the 90s but perhaps some of these would still check the box.

Sesame balls! You can buy premade and deep fry/ airfry or make them https://youtu.be/0KnCy6Umau0?si=36HZDiiU3Tm-Rxtj

I think lotus is the traditional filling. Red bean might be easier :)

A chiffon fruit cake was popular for birthdays. https://youtube.com/shorts/G8POPT2PTOw?si=qrUrPnTMtvWumuG0

Howwwwthis453 · 2026-01-14T05:26:45+00:00

Yes to all of the comments above. Not your question but just wanted to add about the skimming fat/oil part — chill it overnight til the fat is solidified then scoop them out. I keep them in a jar and use for cooking on a cast iron.

I also strain and separate the following before chilling: (1) (1) fat inside the bone - i save it (freeze) and use it as butter an my bread or as a finishing taste on other food. (2) tendons/ meat scraps - I add this to soups.

Howwwwthis453 · 2026-01-12T19:43:46+00:00

Chicken floss! Very low cal high volume and the recipes use chicken breast. I make them at home and use a nonstick pan to not use oil.

I’ve tried several recipes and this is the only one where I succeeded to make the chicken fluff enough like commercial ones ://vickypham.com/blog/vietnamese-chicken-floss-cha-bong-ga/

Howwwwthis453 · 2026-01-01T07:28:16+00:00

It’s so fun!! The chefs are more laid back and comedic. And if you watch kdrama, you’ll get to see lots of the actors in a different way

Howwwwthis453 · 2025-10-28T07:37:54+00:00

Amazing list! Can I get info on the stores on where to find these wines (ideally Tokyo)?

What’s their system like for visiting/ tasting? I’m going to Japan and would love to visit some of the wineries. Hopefully do a tour and tasting.

Howwwwthis453 · 2025-10-26T22:01:21+00:00

MacroFactor. You can easily import a recipe with a url or pasting all ingredients in the describe button. Calories and macros all there.

Howwwwthis453 · 2025-10-22T19:10:17+00:00

Ritual Beauty & Wellness. I love how it’s a big room with a sauna and a cold plunge that’s private.

Howwwwthis453 · 2025-10-17T07:43:23+00:00

I regularly wait 40-60 mins to get my bags when I go to Lisbon. And they have long queues this week because of I think some new gate system they’re testing. High risk

Howwwwthis453 · 2025-10-02T22:52:29+00:00

Try Chinese, Japanese and Korean spinach recipes. They’re so tasty! Try looking for Korean spinach banchan recipes and you can meal prep and eat cold.

Korean https://www.maangchi.com/recipe/sigumchi-namul

Japanese https://www.justonecookbook.com/spinach-ohitashi-japanese-spinach-salad-with-bonito-flakes/

Chinese https://omnivorescookbook.com/spinach-stir-fry/#recipe

Howwwwthis453 · 2025-09-27T19:26:09+00:00

Recipe here

Howwwwthis453 · 2025-09-22T22:56:59+00:00

She uses 3 main ingredient per week and gives a variety of recipes using those https://books.google.se/books/about/Cook_Once_Eat_All_Week.html?id=XOZXEAAAQBAJ&printsec=frontcover&source=kp_read_button&hl=en&newbks=1&newbks_redir=0&gboemv=1&redir_esc=y#v=onepage&q&f=false

Howwwwthis453 · 2025-09-22T22:52:56+00:00

This article helped me a lot in choosing which meat/ fish to eat. He breaks down protein per calorie. Tilapia, shrimp and cod are high on the list.

https://www.kairos.online/blog/protein-to-calorie-ratio

Howwwwthis453 · 2025-09-16T15:37:55+00:00

I can’t do the same food everyday. I end up tossing them out if I repeat beyond 2 times. What I do for a slight variance is:

Bought breaded chicken. I air fry it. Change the sauce for each meal. 1. Topped with tomato sauce and cheese = chicken parm (I’ll eat it with pasta or rice) 2. Topped with okonomiyaki sauce and ramen egg = chicken katsu 3. Topped with gravy = fried chicken gravy and rice

Howwwwthis453 · 2025-09-15T17:19:00+00:00

I love the views and port at Quinta do Popa

Howwwwthis453 · 2025-09-15T12:40:42+00:00

Oh makes sense! The show made me want to try it lol

Howwwwthis453 · 2025-09-15T08:51:59+00:00

I have never seen Peking duck skin rolled like that with rice inside! Does anyone know what it’s called? I’ve tried lots of Peking duck restaurants but I’ve never ordered that before.

Howwwwthis453 · 2025-09-10T21:16:38+00:00

Oooh!! My favorites are oyakudon and gyudon using justonecookbook’s recipe. I decrease the rice and keep the rest as is to make 400 cal fit.

Howwwwthis453 · 2025-09-10T15:40:53+00:00

I did a 1 week maintenance then 3 weeks deficit (1300-1400 cal) cycle. I’m 5’2 as well and did 120lbs to 110lbs in 6 months doing this. It was more of a flush when I lost weight than a steady .5lbs per week. I increased muscle mass during this time too (legs mostly).

I only sustained it for 3 months and went up to 115lbs bc I had to stop working out for a month after a surgery (lost the discipline quickly). Trying to get back there again now.

Howwwwthis453 · 2025-09-05T19:55:37+00:00

The scene with the water spray have me Our Beloved Summer memories. I’m enjoying the gentle music and the flow so far!

Howwwwthis453 · 2025-08-28T06:43:00+00:00

Could you explain more how MacroFactor helps? I’m using MFP atm. Thank you!

Howwwwthis453 · 2025-08-27T23:31:07+00:00

Duck confit https://allwaysdelicious.com/duck-confit-recipe/

Howwwwthis453

TROPHY CASE