Pro Chef Tries to Make General Tso s Chicken Faster Than Delivery Taking on Takeout
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Date: 2020-12-23
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Comments and reviews: 10
Kaitlyn
I appreciate the fact that he didn t talk down on the Chinese delivery food. Made a better version but still paid the Chinese restaurant its respect bringing in cost and the fact that it remains OG into consideration. Unlike others (if u know u know)
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I appreciate the fact that he didn t talk down on the Chinese delivery food. Made a better version but still paid the Chinese restaurant its respect bringing in cost and the fact that it remains OG into consideration. Unlike others (if u know u know)
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Thus
I grew up in the Bronx surrounded by Dominicans and Puerto Ricans and I've never seen a Chinese restaurant that had any sort of fusion plates. Then again I got out of New York before they got rid of hot dog carts and started selling pineapple on pizza.
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I grew up in the Bronx surrounded by Dominicans and Puerto Ricans and I've never seen a Chinese restaurant that had any sort of fusion plates. Then again I got out of New York before they got rid of hot dog carts and started selling pineapple on pizza.
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Justin
I m sorry, but the language and bleeping turns me off. Had to dislike this video. .
I really used to liked BA, but something has changed and I m not sure what. I m preferring ATK because they are more professional.
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I m sorry, but the language and bleeping turns me off. Had to dislike this video. .
I really used to liked BA, but something has changed and I m not sure what. I m preferring ATK because they are more professional.
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Jaz
I much prefer him talking more care free than chef, no offence but I don t watch you guys for cooking advice I watch, like so many others, for entertainment and the personalities are the main source of entertainment
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I much prefer him talking more care free than chef, no offence but I don t watch you guys for cooking advice I watch, like so many others, for entertainment and the personalities are the main source of entertainment
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peachy
harold is awesome and the dish sounds delicious but the sauce looks a little too over-reduced/dry, i'd make sure there's more sauce so you can get some of that tasty general tso's sauce on the fried rice too
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harold is awesome and the dish sounds delicious but the sauce looks a little too over-reduced/dry, i'd make sure there's more sauce so you can get some of that tasty general tso's sauce on the fried rice too
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Zack
So they got an entertaining non-white person to do a knock-off version of Gourmet Makes in order to gain back their reputation and people are just eating it up as if BA did nothing wrong? Wow.
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So they got an entertaining non-white person to do a knock-off version of Gourmet Makes in order to gain back their reputation and people are just eating it up as if BA did nothing wrong? Wow.
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burntvirtue
The term pro chef is redundant as a chef is simply someone who cooks professionally. and this one doesn't seem to know the difference between chives and scallions.
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The term pro chef is redundant as a chef is simply someone who cooks professionally. and this one doesn't seem to know the difference between chives and scallions.
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SuperPussyFinger
Not a fair comparison. How long did it take you to source all your ingredients at the grocery store? Delivery is exponentially faster, and there s no cleanup.
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Not a fair comparison. How long did it take you to source all your ingredients at the grocery store? Delivery is exponentially faster, and there s no cleanup.
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Pw0nz3rD
The one thing about videos like these, is that all of the ingredients are already pre-portioned out and ready to use but that's not accounted for in the prep time.
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The one thing about videos like these, is that all of the ingredients are already pre-portioned out and ready to use but that's not accounted for in the prep time.
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Erwin
30 minutes, with all the ingredients ready to go, is a really long time for a professional chef. The restaurant probably did it in about half the time.
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30 minutes, with all the ingredients ready to go, is a really long time for a professional chef. The restaurant probably did it in about half the time.
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