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GETTING LOST IN THE SAUCE!! || Making Guacamole
Bet you're hungry....hungry for a new shabloink video!!!!!!!!!!
In this fun new tutorial, Clio Blio and Robert Bobert show you an incredibly comprehensive way to make guacamole!
So get yourself an avocado, a bowl and a normal amount of salt and get to cooking!!
Due to legal reasons The Shabloink crew must state that the actions in this video are performed by professionals, please do not attempt this at home
Peanut butter and jelly the long way has many mouths to feed
I was scrolling through TikTok and the newest trend was people making cooking tutorials for dishes full of stuff they were allergic to and the goal was to finish it before going into anaphylactic shock.
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MAKING SOUPS THAT PHIL LESTER WOULD PROBABLY HATE:
WEEK 1 / ?
Starting strong with this plain ass vegetable soup I made because I’ve been having GI problems and needed something plain </3 if you want to follow my soup series it’ll be under #nikki’s soup series
I was bored so I made a YouTube video for it lmao it’s like thirty seconds and not that deep so follow along and make it if you want :)
I haven’t made cooking tutorials in forever and it was so fun so I might start making them again!
If you subscribed to my channel in 2017 and remember my old content too bad all my videos are private <3
P.s. if there’s a soup recipe you want me to try leave a reply or an ask so I can try it because I love soup <3
Beginner's guide to french macarons
The most satisfying type of video to watch?
Painting
Washing and Cleaning
Dominoes, Obstacle Course, Rube Goldberg, Marble Run
Building, construction, and industrial
Time-lapse plant growth
Cute and Funny animals
Cooking tutorials with the spices in tiny bowls
Perfect Fit
Trick Shots, sports highlights, and stupid human tricks
Crushing, Demolition, Cutting and Shredding
Something Else (what is it?)
I don't like satisfying videos/ show results
NGL, I could (and do) watch these for hours.
Other Active Polls:
Mamans Jambalaya
Originally a recipe made from scraps, today jambalaya is a staple dish in every Creole family! This version stems from my mother, dear reader; I urge you to treat it with respect, otherwise I need to turn up at your house °W° (this is a joke). Since I live in Central Europe, some traditional ingredients are not accessible to me. Furthermore, I have to deal with certain allergies.. feel free to change back the indicated substitutes and make sure to let me see your results. I am dying to!
Ingredients (for ~6 servings): - Seasoning mix (see here) - 6 medium chorizos (substitute for Anduille sausage) - cut into ~1/4`` pieces - 3 big chicken breasts - cut into roughly the same size as the sausage - 1 medium capsicum (green) - roughly chopped - 3 sticks of celery - chopped to the same size - 1 big yellow onion - chopped to the same size - 1 habanero (yellow) - finely chopped - Cloves of garlic to taste - finely chopped or crushed - 2-3 tb Tomato paste - 2 cans of crushed tomatoes - Hot sauce to taste - 2-3 bay leaves - 5 cloves - Piment to taste - ~20oz vegetable or chicken stock - Rice
What to do when First, you want to sweat and caramelize your chorizo. Do not overcrowd the pan! In this case, I roasted two batches over medium heat for ~5min on each side. To quote my favorite online chef "Love it, leave it alone!"
Leave the grease in the pan and transfer the sausage into your pot; you will use the grease to brown your chicken! I personally put in some pieces of chorizo in with the chicken and cover everything with a generous helping of seasoning mix... Do not overcrowd the pan! Depending on your stove, this takes ~5min on each side. Do not worry if the center of your chicken is still raw-ish, we will boil it out later.
Again, transfer the meat into your pot. Now starts the fun part - we're caramelizing the holy trinity (onion, capsicum, celery). You need some neutral cooking oil and medium high heat. Let it sit and bleed. My celery was frozen, so do not worry if yours does not bleed as much! Make sure to taste check and adjust your flavour profile if you need to. The trinity can be a little bitter (which I personally prefer!); a bit of honey can balance it out. Once the trinity is softened and some of the excess moisture has evaporated, add the garlic and the habanero and let it become fragrant. Once everything is incorporated well, transfer it to the pot.
I personally like frying off my tomatoe paste, but that is optional! Add it to the pot together with the crushed tomatoes and the stock; add rice (depending on what kind of rice you chose, calculate it to balance with the stock). Add the bay leaves, cloves and piment and let it simmer over low heat for at least 30mins.
If you did everything right, this is the final product. Add some more seasoning mix and hot sauce to taste and enjoy!
