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I'm not the biggest Big Mac fan, but I would crave them every blue moon. I've tried it since the so-called changes were made, and it was HORRIFIC. The cheese was cold and not melted, and the patties were dried out and inedible, along with being drenched in mac sauce. Yuck 🤢🤮 Please give me a Fives Guys cheeseburger with unlimited toppings/condiments of my choice💯💯💯

A few years ago they came out with a Grand Mac and it was good had enough meat, but the original is bland to me I taste the sauce and cheese 😮

If a pan catches on fire simply put the lid on. Always cook with the lid nearby.

Gat Dayum.

Nice twist on shakshuka, never thought to add meat to it, but it kinda makes sense

Let's be honest, cooked to order "gourmet" burgers are burgers that the chef screws with to try and be different with his bacon onion jams, micro greens, Gorgonzola/Emmenthaler blends aged in a secret cave in the Alps, etc. and are not worth the $15-$20 price.

I like the short rib suggestion. The heavy veggies and mint, no thanks. And this stuff is made for crusty bread dipping. The mint is unappealing. Sorry Banff.

Bro you looking amazing! I’ve lost another 35lbs since last October. Putting me at about 190 daily, and a total of 100 lbs over two years. Also I’m a yoga instructor now. Still love your recipes!

My mom does this dish regularly, I love şakşuka

Man that zucchini is chonky And that dish looks amazing

This stuff is like Heaven's chili without the beans.

This short rib shakshuka is so rich and hearty that it will just melt away all of your problems and the problems in the world! Pomodoro Sauce Recipe - ruclips.net/video/S9oFDSY6Rkg/видео.html Save 10% on Heritage Steel Cookware: ➡ geni.us/heritagesteel (Coupon Code BEERGR to save 10%) Burlap & Barrel Single Source Spices: ➡ geni.us/greatspices Zwilling Sous Vide Cooker (Amazon Affiliate Link) ➡ amzn.to/3XEcxhh Sous Vide Short Ribs Recipe: 1. Dry short ribs with paper towel 2. Season liberally on all sides 3. Set sous video to 165F 4. Vacuum seal short ribs and place in water bath for 24 hours 5. After 24 hours, remove bag from water and let rest for 20-30 mins 6. Remove short ribs from bag and shred removing the tougher cartilage Shakshuka Recipe: ---Ingredients:--- Sous Vide Short Ribs: 1-2 cups, shredded Pomodoro Sauce: 2-3 cups Green Beans: 1 cup, trimmed Peas: 1/2 cup (fresh or frozen) Green Onions: 4-6, chopped Zucchini: 1 medium, diced Cumin: 1 teaspoon Smoked Paprika: 1 teaspoon Saffron: A pinch, soaked in 2 tablespoons of warm water Special Flake Salt: To taste Fresh Parsley: 2 tablespoons, chopped (plus extra for garnish) Fresh Mint: 1 tablespoon, chopped Eggs: 4-6, depending on serving size Olive Oil: 2-3 tablespoons ---Instructions:--- Prepare the Vegetables: Heat the olive oil in a large skillet or pan over medium heat. Add the diced zucchini and cook for 4 minutes, until it begins to soften and take on a bit of color. Stir in the green beans and peas, Add the green onions and sauté until softened, cooking for an additional 3-4 minutes. Add the Pomodoro Sauce and Spices: Stir in the pomodoro sauce, cumin, smoked paprika, and the saffron with its soaking water. Let the mixture simmer for about 5 minutes to meld the flavors. Stir in the shredded short ribs and allow the mixture to simmer for another 5-7 minutes, letting the meat warm through and the flavors blend. Add mint. Cook the Eggs: Make small wells in the sauce and crack an egg into each well. Cover the pan and let the eggs cook until the whites are set but the yolks are still runny, about 5-7 minutes. Adjust the cooking time if you prefer firmer yolks. Serve: Once the eggs are done, remove the pan from the heat. Garnish with additional fresh parsley and mint if desired. Serve the shakshuka directly from the pan with crusty bread or pita on the side. ENJOY! I appreciate you!

Bought an All-Clad D3 big set on a ripping sale from Macy's. I hit Goodwills and such fairly often, so I've been finding All-Clad Copper Core sometimes, and I snag that up ($600 in pans last time for $55). And finally I collect and use VISION cookware from the 1980s from Corning. With a parrot ni the house, you can't have any Teflon; the off-gassing will insta-murk a bird.

White American cheese is the absolute best for smash burgers, end of discussion lol

How come the Forever Sponge isnt available anymore?

Loved the vid, want one!

Beergr Gardens has really exploded! Great tips and looks like a great recipe, my friend.

most drawn out video award goes to... get to the fuckn point man

Lifetime Warranty. Call em and get a new one for free.

To me the Big Mac should have the quarter patties.

Scanpan???

Excellent video, my friend! If anything, I hope this helps people understand better, as well as aid them in making better choices. I know I make some pretty poor habit decisions and how I eat is definitely one I need watch, especially as someone who struggles with weight loss. Big food manufacturers ,like big business in general, just use delay, distract, and derail tactics to absolve themselves of any accountability. Eventually consumer pressure can force change as it has in the past. And while I am also hopeful that one day food manufacturers will be held accountable, I also realize that change is gradual and we need to do our best to make improvements ourselves. This video is just part of a really deep subject, but you do an excellent job of summing up issues, what we can do, and excellent alternatives. Thanks for sharing! PS: Again you taunt me with the Flambadou!🤣

I ditched all of my non-stick cookware and bought vintage Copper-Clad Stainless Steel, Paul Revere Pots & Pans, off eBay. Never been happier.

When first used they were very non-stick, but over time and usage not, now my eggs stick and I use a decent amount of olive oil. When I first got them I was very happy with how the eggs would just slide off, even my scrambled eggs, not now everything sticks. I bought mine with a slight discount, but even then they were more than I should have or would have spent, more hype than function.

Ceramic pans are the way to go fairly expensive .should be no health problems to worry about

Nice job well done 😊

We have been using Maxium Waterless cookware for about 12 years or so😊 and am very please with them