Webm thread

Jesus Christ Favreau.

Yeah, mooli/daikon radish.

It's just a grilled cheese.

I don't understand

Those are very clearly cheddar and other types of cheese slices, not American.

And even so, what's wrong with American?

>chicken nugget formula desu
>I don't understand
what did he mean by this?

is there a name for this type of animation? they're pretty cool

youtube.com/watch?v=adPmfLDqlXY

More possibilities for Japanese cuisine using Jibie ...
I will announce the charcoal grilling of the duck as a Dragon styles with this as a theme.
It is the latest method which we have reached from November 2011 to February 2012 from what we were making by 2010.

This season was the year that spotted the texture of leather.
Wild ducks and waterbirds secrete fat from the tail sebaceous glands to cover the feathers in order to maintain the buoyant force when swimming on the surface, so the feathers repel all the water, and in the same way as chickens and pigeons etc. It is impossible to trim the hair with warm water.
Moreover, the surface of the skin on which the wing is growing is covered with a thin film that is hard to see with the naked eye.
When I baked duck, I dried the duck to reduce the skin's eyes, I reduced the moisture of the skin but by no means drying of the wild duck did not dry well, just a state like a waxy clothes, a pigeon It does not work like.
One day, a duck that was shot by the bullet got into the duck of the netted catch, and the duck can not use paraffin. After burning, after burning with a burner, after having dried it, hit the bullets Only the place where it is dry is crispy, and our team's research began after watching this.
Perhaps the wild duck's skin may drip to crisp · · · Believe so ...

Nodame always uses an undamaged netting, things that are missing blood are not uniformly transmitted heat, so do not use it absolutely because it is scarce.
Pull out the feather, pull down completely with paraffin wax, let the duck cold and cold when you cool the wax, let it pass through the boiling water, tension the skin.

After that, once again cool the surface with cold water, carefully grill the skin of the breast part with a burner, burn out a thin film on the surface that is difficult to see in the eyes.
I rubbed it with a tongue brush, peeled off a piece of thin skin and hit the wind, I could dry the surface of the skin perfectly.
After that, judge to Batou, make fragrant skin only with hot oil, crisp and cool it with cold air of minus 196 ℃ of Cry Al Jet earlier than it is transmitted to muscle.
Immediately afterwards, apply a uniform fire with an oil bath. Mimoku, the internal organs are "tsukune", and take soup from the bones. Grill the fillets with charcoal fire and make meat juice slightly exciting.
Further stroking with straw, expressing the direction of the same taste as "Battle of bonito" which turns acidity and iron content of blood into deliciousness like soup with gravy juice.

Because muscle fiber of breast meat is in a sponge state, in order to get it to the mouth while keeping the state storing the gravy perfectly, make a make with the hands of a chef with Yuji knife kitchen knife As you cut out, carefully squeeze the dishes so that you do not push the meat juice.
In a meal using a cutlery on a dish on a dish, take it to a state where the meat juice gets out onto the dish, and the desire to have a chef eat this size in a bite Delivery is also the degree of completion of Japanese cuisine.
Breast meat enclosing the texture and meat juice of skin like crackling with Palin while keeping hot feeling of heat with the power of charcoal fire that instantly boils fat.
This dish which tastes the wild duck itself does not require anything other than salt.

Ok got it

Think it's called PES Film. You can look that up.

Why does Veeky Forums sperg out over this?

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didn't someone do a color shifted version of this with a lighter tint? or is this that version? I forget what the baseline was. if someone has that version, could they post it?

not sure if handicapped or just clowning for the customers

it's called being high

Raymond Blanc looks concerned.

I refuse to believe this is legit.

Ice Poseidon when his streaming career fails

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I see he graduated from the Michael J Fox School of Cooking.

i wanna job that makes me that happy

what show is this and how many fingers has she lost?

It's October! Pumpkin Spice y'all!

Incompetents become upset when they see someone doing something well, to shield themselves from thinking about their own inadequacy they refer to the person with talent as pretentious.

He's a chef dude, it's meth.

There's a lot of ways you can spin it into a shitpost
>do americans really do this?
>oil and butter
>3 different cheeses for a grilled cheese

nice
I traveled to china and stayed there half a year only to get to see this movie, but that was in the 90s, today we have the internet

Why are there two webm threads?

It's not. It's from a show called The Restaurant I think.

Because the one you've linked to is a containment thread for Joey posters & the like. Now go back there.

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>22 pounds
Literally impossible.

pussy

did it fly off at the end?

This.
Even the biggest eating challenges are like 5-6 pounds max.

I'd eat this

that chick working with him is like "every god damn day I have to stand next to this spastic"
Impressive moves, though.

There's difficult and then there's impossible. There's no way someone could eat 22 lbs of food in an hour. Absolutely no way.

it's called passion, dumb 2011 fryposter

Most i can recall seeing done was Randy Santel finishing 6 or 7 pounds in an hour. Matt Stonie may have exceeded this, but not by a tremendous amount. Point being, nobody can eat 22lbs of food, not even in a whole day. It's just too much.

That's the point. Stupid fucks will try and fail every single time.

Because that's 10 times the butter needed, and the additional oil is completely unnecessary. At that point, you're eating a 2,000 calorie chunk of fat

chefs use a lot of butter

kind of the point of the webm

it's always whiny home cooks criticising the generous use of fats and shit on cooking shows

portion control you fat fucks

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I’m gonna be sick

it's mostly just fucking white rice too

people who don't eat the crust upset me

is this taken from a pron movie?

This, I don't understand why some people don't eat it. It is crunchy and tasty.

>not even in a whole day
well hold on now...

It depends, I've been to some places with pretty shitty crust that is just hard and unappealing.

I don't know, I haven't eaten restaurant pizza in ages. But the one done by my sister is out of this world.

I've seen some pretty gay shit in my time, but this webm is possibly the gayest thing.

He says he doesn't eat it because he's trying to cut down on carbs.

I don't bother with most of the crust if it's a really good pizza and I have a shitoad of it. I'm usually drinking whilst eating pizza, I want to eat as much of the actual stuff I want than waste stomach space on crust that is most likely average tasting and 100% carbs.

Maybe he should just not eat the pizza at all.

O WOW ALL ORIGINAL WEBMS
DIDN'T SEE ANY OF THESE BEFORE

>that sausage at the end

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I can't tell if this is a parody of infomercials or if she actually has some sort of medical condition.

Also nice quads.

she has cerebral palsy

and she's our collective wife, don't say shit bad about her.

>or if she actually has some sort of medical condition.
she does

Shit, I figured as much. Sorry, I wasn't trying to be mean, I actually didn't know and wanted to check.

those tiddies always make me diamonds

I got to the end and when they dunked it I legit started screaming

I've seen gay porn less homosexual than this

>Sorry
I-I don't understand.

This reminds me of a radio bit about gay guys ordering half slice of pizza.

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why? It probably tastes as good it looks, like fake food.

>americans are ok with this

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JESUS CHRIST FAVREAU
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Probably the presentation. All the camera angles and lighting make it seem like it's something more than just a fucking grilled cheese sandwich.

I want to marry her

And her

Aren't those knives 200 bucks each?

> All the camera angles and lighting make it seem like it's something more than just a fucking grilled cheese sandwich.
explain how

the whole point of the scene is that he's making a fucking grilled cheese sandwich

explain how the camera angles and lighting transform it into something else

>vegan
>egg

Or crap into a toilet. Grab a spoon.
This method is at least 2x as cost and time effective.

What is that and how do I make it?

>Osso Buco
>Hannibal makes this dish with his secret ingredient, the muralist’s lower leg. You can make a delicious, less diabolical version with veal – a calf of a more acceptable sort.

>6 pieces of bone-in veal shank, each 6 to 8 cm (2 to 3 inches) in length
>125 mL (½ cup) flour
>salt, pepper to taste
>30 mL (2 Tbsp) olive oil

>250 mL (1 cup) chopped onions
>250 mL (1 cup) carrots in 5mm (¼-inch) dice
>250 mL (1 cup) celery in 5mm (¼-inch) dice
>125 mL (½ cup) parsnips in 5mm (¼-inch) dice
>30 mL (2 Tbsp) butter

>250 mL (1 cup) beef stock (or chicken stock for lighter flavour)
>250 mL (1 cup) red wine (or white wine for lighter flavour)
>375 mL (1 ½ cups) fresh or canned chopped plum tomatoes

>5 mL (1 tsp) dried oregano
>1 sprig fresh rosemary
>1 bay leaf

>1. Dredge veal pieces with flour and sprinkle with salt and pepper.
>2. In a large Dutch oven or heavy lidded casserole, heat olive oil over medium-high heat then add veal pieces, sautéing on all sides til brown. Remove veal pieces to a bowl and set aside.
>3. Add onions, carrots, celery and butter to Dutch oven and sauté, stirring over medium heat until lightly browned.
>4. Deglaze the Dutch oven by adding stock and scraping up all the browned bits from the bottom of the pan, then add wine, tomatoes, oregano, rosemary and bay leaf.
>5. Return veal shanks to the Dutch oven, cover and bake at 180°C (350°F) for 1 hour then reduce to 140°C (275°F) and bake for another 2 to 3 hours or until very tender.

>Garnish with chopped parsley and lemon zest and serve with risotto. Serves 4.

I am in your debt

Stop-motion, sometimes referred to as clay-mation

I feel like this webm was specifically designed to trigger me personally wtf!