Epicurious

Epicurious Epicurious

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For people who love to eat.

Video

Kommentarer

  • Pork butt?

  • Lorenzo’s burger looks bomb

  • I wouldn´t cut trough the plastic...

  • why is her name spinach

  • I really love the contrast between them. Lorenzo being the goofy, warm-hearted funny guy, and Frank being the professional, straightforward and cool guy.

  • Lorenzo and Frank seem to talk together well

  • Lorenzo the slow hyena

  • My shark Coochie board is gonna be lit. /j

  • honestly i’d rather have the level one eggs instead of the other two, but that’s mainly just bc i’m basic and like eating normal things 😀👍

  • why dose the level 1 look the best lol

  • Where's the brown cheese?? Sincerely, a Norwegian! PS: shout out to the cheese planer, a Norwegian invention!

  • Marco Polo brought pizza to the United States but the Italians named it pizza, therefore it’s actually not Italian at all😑

  • I cringe every time I hear someone pronounce parmigiano reggiano, parmigiano redgieano.

  • All of that looks good

  • 11:43 perfect

  • I don't know if this is just a thing in my home or if it is typical Dutch, but we definitely don't slice our cheese the way she did with the Gouda.. which also isn't pronounced as How-da btw as the subtitles said, but as Gow-da with a gutteral g sound.

  • I like how the opening scene 0:01 is a fish getting merked

  • My Italian dad told us all that cow mozzarella is just as much mozzarella...

  • I find it so hard to watch bad chefs cook...

  • 4:09 Little bit of a bleep failure there

  • I don't even know which Japanese knife i have

  • when you see dumb people like you..

  • What a strange job eating cheese for a living

  • ooh, quite a fart

  • Chai latte ☠️

  • why do i feel like the level one chef always just trys to make it look really good while the level 2 and 3 go for taste and texture

  • She looks both young and old at the same time.

  • 11:02 drunk already pouring on a full glass? Haha

  • I want the recipe for those pork ginger cabbage stuffed wings now.

  • I enjoy how they cut from Emily saying that it was originally a Jewish recipe so there's no pork, just beef and then to Lorenzo with both shrimp and pork. and sadly Frank could not be part of the video, as he is still developing the breed of cattle for the farm he will build to raise the livestock that he will use to grind his own meat.

  • GIVE US 4 LEVELS

  • She looks like a really young grandma

  • Love them both so!

  • 0:52 THIS is poor handwriting for you, Lorenzo?! Jesus... better not see mine

  • Missing oscypek so much

  • Qui mange son parmesan comme sa mdrrrrrr

  • I've had a green?

  • I don't even like cheese, but I'm interested

  • I wish the black lady was my aunt or grandma.

  • 18:23 olha o pé de moleque

  • I’m hungry

  • Bruh he used extra ingredients

  • Frank: Actually explains things Lorenzo: Huhaheheuahiahuehaiahueahahaha

  • I really did spend 40 minutes watching cheese uhu

  • my stepdad always eats manchego wax and its disturbing to say the least

  • *watches this in lactose intolerance*

  • This lady has no clue how to cut many of these cheeses! As a Dutchman seeing her destroy that 'Gouda' which didn't look like an aged Gouda at all (American imitation probably): should be much more yellow and have airpockets and taste salty, nothing like 'dulce de leche'.. Aged Gouda is cut in cubes or sliced from the thin side not the flat side (only to taste a slice or two maybe and mostly for younger versions) as that doesn't work as you cut and real aged Gouda is way too brittle for this. After a few cuts the rest becomes unusable messy as shown and hard to cut. You should also use a different knife, more cleaver like for a hard cheese like aged Gouda. That Manchego was also so poorly and unevenly cut and left lots of cheese on the rind wasting it. Mozzarella on a box grater/slicer..are you kidding me?? Never seen any italian do that, looks factory cut and really dense. Real mozzarella is soft and can be torn or is just cut with a sharp knife, would go to mush on grater slicer like this! Burrata is also usually served whole, then cut to eat directly instead of letting it bleed all over a dish.. Finally, that halloumi looked grilled way too slowely, oozy mess and oily! Should be quickly grilled in hot pan or bbq which is the traditional way to keep it in tact more and firm. It's also usually grilled after slicing so you don't have a massive soft un-grilled center pile of mess she presented.. Please get some real experts next time! This is not useful and pretty poor advice overall.

  • Why is her hand so red ! ?🤨

  • she probably had heartburn of her life that eve :'D

  • Wait she is a cheese expert but still slim 😂😂😂

  • I don’t know why but i hate Lorenzo’s laugh

  • Jesus loves you all guys

  • Me: flan Daniel: _F̴̯̤̯̬̮̹̫̝̱̭̙̜͊͜L̶̢̨̖̺̗͚͙̥̹̣̰̘͚͖̙̉̆̿̊̔̂̍͗̍͂͐̈́͛̓̈́Ȁ̵̛̯͖͇̹͌͂̆́̇̍̏̈̃͘͝Ư̴͚̙̝͈̖̻̐͒̃̓̃̾̌̒̕͜͝͝W̵̨͙͖̪͍̲̎̎̐͌̏͒̌͝Ṉ̷̗͙̰̗̑̆̓̋̑͒̈͌̒̚_

  • Me, an Italian, every time an Italian cheese appears: *GO GO ITALY! SHOW ‘EM WHAT YOU GOT!!* 🇮🇹🇮🇹

  • Me, a Dutch person: *skips to the Gouda cheese* *sees how the cheese is sliced vertically instead of horizontally* O.O

  • What i love is that everyone is a character with a unique characteristic: Stephen is the guy that does it his way, Frank is the guy who makes it from scratch, and most importantly, _Daniel is the guy that makes recipe that you would create when you’re stoned_

  • how do scalars work.?

  • I like Danielle. She’s not the usual teacher from the Institute of Culinary Eduction, and she isn’t boring nor over-excited.

  • This is weirdly interesting. I don't even eat much cheese, but this is so captivating. It hurts a little bit how she pronounces Gouda and Camembert, though. Not her fault, this is just the english way to say it, but it's weird when she pronounces the city Gouda so nicely and then proceeds to call the cheese gooda.

  • Where’s the spray cheese??

  • That goeduck looks like a old pen15

  • Frank:First we grow our crops to make the nachos.

  • This might be the whitest video out there not gonna lie

  • poor stephen sounds a lil shy

  • This is so cathartic after watching the ‘50 people try to make grilled cheese’ video

  • This is not every cheese

  • There is no way to open an avocado wrong, just really stupid ones.

  • I literally just smack it on the floor

  • I usually just bring the whole block to bed and eat until I cry myself to sleep. But I'm fancy.

  • I don't know about everyone else here at NOlong but I'm a level two pancake fan and cook. 😁 I can make up to 6 or 7 pancakes depending on the batter amt. #MoreSyrupPlease #pancakes

  • i miss chalk drowing behind

  • I am actually impressed with Lorenzo here! My dude really made a complex tasty looking dish that is completely unlike everything else I've seen him make on this channel before. You go my friend! I love every video you are in! :)))

  • This man cuts up a dang grape but when it comes to an orange you just use your hands 😂

  • As a middle easterner I was very surprised that you considered labneh a kind of cheese.

  • Ye adulterers and adulteresses, know ye not that the friendship of the world is enmity with God? whosoever therefore will be a friend of the world is the enemy of God. (James 4:4 [KJV]) ~/\~ And the times of this ignorance God winked at; but now commandeth all men every where to repent: (Acts 17:30 [KJV]) ~/\~ For the wages of sin is death; but the gift of God is eternal life through Jesus Christ our Lord. (Romans 6:23 [KJV])

  • what about shredded cheese from the bag in the fridge :/

  • 1st 1 looks like it tastes bland and disappointing

  • I don't even drink but now I wanna go to a cocktail and get wasted 🤣🤣

  • I feel offended that you don't have Portuguese cheese :( we never get credit. But I loved the video tho keep up with the good work!

  • If a woman describes gumbo like “make ya roo.. less bo’ll it fo an howa” And if it doesn’t have ocra and seafood... it ain’t gumbo.