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| アメリカのレシピ紹介チャンネル。複数の出演者がいますが、中でも、このチャンネルの中のStruggleb mealという番組は平たく言うと節約男の料理番組。ファストフードなどでもらえる無料の調味料をつかいます。 出演者がムロツヨシそっくりでつい見てしまう。簡単かつおしゃれ、引き出しから出てくる無料の調味料を手に巧みに利用し一人暮らしの男料理をスタイリッシュに紹介。 |
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Evan Funke is the ONLY One Making Cacio e Pepe in Hollywood 🍝
I’m Ben Hundreds, and we’re heading to the iconic Citizen News building in Hollywood to visit a restaurant that defines "grandness." Mother Wolf is Chef Evan Funke’s love letter to Rome, and the design is just as opulent as the pasta.
Evan transports us from the streets of LA to Italy through hand-blown Venetian glass chandeliers, custom leather chairs, and 3D-printed "tile" wallpaper. This is a masterclass in storytelling through luxury. We’re getting into the kitchen to see the high-heat oven in action, tasting "potato-chip-crisp" fried artichokes, and learning why a perfectly executed Cacio e Pepe is the ultimate expression of Roman consistency.
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This 43-Ingredient Mole is a Masterclass in Mexican History 🎨🇲🇽
I’m Ben Hundreds, and today I’m in Bell, California, at a restaurant that feels like walking into a grandmother’s patio—if that patio was an immersive art gallery. La Casita Mexicana isn't just serving food; Chefs Ramiro Arvizu and Jaime Martin del Campo are serving history.
From the bright orange walls that evoke ancestral homes to the knitted hummingbirds and the massive "Tree of Life" sculpture, every inch of this space is designed to celebrate Mexican culture. We’re diving into their legendary 43-ingredient Mole, a recipe handed down through generations, and the stunning Chile en Nogada, a dish that represents the colors of the Mexican flag and the soul of the country.
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People Battle Los Angeles Traffic for this Chinese-Peruvian Soy Sauce Chicken
I’m Ben Hundreds. I’ve spent my life in streetwear and design, and now I’m traveling the country to find the spots that take the "concept" of a restaurant to the next level. Today, we’re in my hometown of Los Angeles to visit Chifa in Eagle Rock.
Run by the family of fashion visionary Humberto Leon, this spot is a "reconceptualization" of Chinese-Peruvian cuisine. From Si Yao Chicken recipes that moved from Guangzhou to Lima to LA, to custom "Fortune Cookie" lighting and porcelain dolls dressed in Givenchy, Chifa is proof that ethnic food can—and should—be sexy.
Is Chifa a restaurant or a gallery? Let me know what you think of the design and food in the comments! 👇
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Cactus Actually Tastes GOOD? First Lesson in Grilling Nopales 🌵😲
I’m Stephanie Izard, and today I’m stepping into an "edible landscape" unlike any kitchen I’ve visited. I’m at the home of Claudia Serrato, an indigenous culinary anthropologist who is using food to celebrate resistance, resilience, and culture. 🌵✨
In her backyard cocina, we're moving beyond simple recipes to explore the deep spiritual connection between the land and our bodies. We start by harvesting Cactus Paddles (Nopales) right from her front yard and grilling them over an open wood fire—just like her grandmother used to do. From a grounding Blue Corn Atole to a plant-based "Three Sisters" feast, every bite is a nutritionally dense celebration of genetic memory.
In this segment:
• The Backyard Harvest: Claudia shows me how to safely harvest and clean a cactus paddle, and why it's been a staple in Mexican households for generations.
• Grilled Cactus 101: Discover the relationship between fire, wood, and cactus, and why smoke is an essential ingredient in traditional sazón (flavor profile).
• The "Three Sisters": An ancient indigenous ecosystem on a plate, featuring a complete protein of corn, beans, and squash.
• Cacao & Corn Dessert: A mind-blowing Cornmilk Chia Cacao Pudding that proves you don't need dairy to make a rich, world-class chocolate mousse.
Have you ever tried cactus, or are you still a skeptic? Let's talk about the flavors and textures in the comments! 👇
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