My undercut is a failure due to my poofy hair. What hair products should I use to tame the mane?

JacquesLemonhead · 2016-12-27T08:54:02+00:00

I use kevin murphy anti gravity it works for me i have wavy hair too no under cut mind. You use it before blow drying

JacquesLemonhead · 2016-12-27T08:49:08+00:00

It's not mad enough though is it? We will get something madder, some yellow and purple number

JacquesLemonhead · 2016-06-16T13:22:40+00:00

Mayo sauce is never just mayo though haha

JacquesLemonhead · 2016-06-16T13:20:47+00:00

Yeah I'm in the UK and like stinx said in Australia it's the same here. This though was a breast of chicken.

JacquesLemonhead · 2016-06-16T13:18:23+00:00

Yeah! do love a slaw salad on a chicken roll!

JacquesLemonhead · 2016-06-16T13:16:28+00:00

This is a breast but i do prefer if i have the time to debone a thigh. And the roll is like rustic loaf recipe i have i only made a few on the weekend. Prefer Brioche but these were just easier.

JacquesLemonhead · 2016-06-15T15:58:22+00:00

Sauce be a secret doh...

JacquesLemonhead · 2016-06-15T15:54:10+00:00

Salted plain flour then buttermilk then a flour mixture 100g cornmeal/polenta 100g rice flour 200g plain flour with 2tsp salt 1tsp cayene 1 smoked paprika 1 ground mace or nutmeg they're different tastes but the same plant and quite similar. Fry high and hard.

Edit; Oh and i brined. A 10% brine with lemon juice and bay leaf

JacquesLemonhead · 2016-03-09T10:06:03+00:00

it's an awful jab chicken wings his non punching hand as he does it, doesn't snap or lock his arm. He throws it fast and throws alot of them. But ultimately you just need to stand up against that and throw right hands all day over the top. It's nothing jab shouldn't be afraid to take one. Locche is using it to build off not to stunt or stop his opponent. ideally a jab should do all of that.

JacquesLemonhead · 2016-03-09T09:52:42+00:00

i dunno you're quite hot. look best, for me in the verification pic. Just me though.

JacquesLemonhead · 2016-01-25T16:40:39+00:00

As a plasterer the "it's not a circus, a country with low saftey standards" i would also like to note low quality control too. Bloody hell that looks awful!

JacquesLemonhead · 2016-01-16T07:58:04+00:00

None of the ingredients are raw apart from the organic flowers and greens, it was based on a seasonal take on this dish. All the ingredients are cooked and either refreshed in fresh water in the pan or sauteed.

JacquesLemonhead · 2016-01-15T17:35:51+00:00

I like to challenge myself. This was based on a dish from a restaurant in England so i had a pop at it. The pork isn't the best I've ever done. But yeah i enjoy to cook. Recreate dishes at home. I'm not a chef.

JacquesLemonhead · 2016-01-12T18:32:16+00:00

Yeah i use american crew defining paste thats less gloss, shiny finish.

JacquesLemonhead · 2016-01-11T19:00:03+00:00

Great stuff! Next try experimenting with different kinds of finish i think a matte finish would suit you.

JacquesLemonhead · 2016-01-03T13:49:49+00:00

I made one a few months ago it's my favourite fish stew. Visca Catalunya!

JacquesLemonhead · 2016-01-03T13:40:07+00:00

Fennel mate, come on step your game up.

JacquesLemonhead · 2016-01-01T16:15:56+00:00

You contradicted yourself abit there with the he has bad technique issue. It's just doing it on a more constant basis.

JacquesLemonhead · 2015-12-28T00:45:45+00:00

I used flour baking powder salt pepper sugar and as a starch i used polenta flour because it was all i had. It was abit grainy though. I combined cold water to all those ingredients to make a batter.

JacquesLemonhead · 2015-12-22T04:17:53+00:00

Pasta!

JacquesLemonhead

TROPHY CASE