An Giang info: Youtube daily report Dec 16 2017

Hi everyone : welcome to "Les plaisirs sucrés d'Antoine" I get back to you today on my channel

to propose my last Christmas tutorial of the year 2017

I decided to stay on classic flavors, praline, hazelnut

BUT believe me, no butter cream !

it is made of a base of hazelnut biscuit with a crusty layer on top of it

a brown chocolate mousse with inside a heart of praline creamy

I decorated my yule log with a marble glaze and chocolate decoration

I pull on my apron and I show you

I first make the brown chocolate mousse because it has to chill 5h in the fridge

for this mousse you'll need

380 g of 30% heavy cream

100 g of brown chocolate, it is a caramel flavored chocolate

I put the ref in description box

and 4 g of gelatin

I first put the gelatin into cold water

I cut them to make it easier

I then melt the chocolate in the microwave at low power

when the chocolate is melted

I leave it aside and I bring the cream to the boil

once the cream boils, I add the gelatin that I squeeze between my fingers

once it is combine, I pour the cream in 3 times on the chocolate

and I give it a stir between each addition

So a first third

don't spread it out on the counter like I did, and once it's combined

I film by contact and keep it in the fridge at least 5h

you can make it the day before, it's up to you

fridge

I then make the praline insert that will take place in the center of the log, so you'll need

250 g of 30% heavy cream

3 egg yolks

60 g of sugar

50 g of homemade praline, you can find the tuto on my channel

and 2 and a half g of gelatin

I first put the gelatin into cold water

I then whisk the egg yolks with sugar

when it gets whiter I make a custard with it and the cream

so I pour it in the sauce pan

and I heat it until it reaches 82°C

I check the temperature with my thermometer without stopping whisking

it is now at 82 °C

what could happen is that you have little lumps in the cream

just sieve it

once it is at 82°C , I add the squeezed gelatin

I also add the homemade praline paste

I blend it to have a very smooth batter

when the creamy is done I pour it in my yule log mold

I don't pour it all, I think it's a little bit too much

I stop here

you see approximately the height in the mold

I store it into the freezer until assembly at least 3h

I carry on by making the crusty layer

it is the little layer that will make your yule log crunch

for it you'll need

50 g of homemade praline paste

20 g of brown chocolate

5 g of butter

30 g of dried pancakes

and 20 g of praline grain

I first melt the butter and brown chocolate

when it's melted I add the praline paste

my praline grain

and to finish the dried pancakes

I then drop it on baking paper

and I roll it out on 5 mm thickness

it has to be at least the size of the yule log

into the fridge until assembly

to finish I make the base of my yule log, that is to say the hazelnut biscuit

it is a quite long list but I go step by step

60 g of hazelnut powder

45 + 10 g of cane sugar

13 g of icing sugar

2 g of vanilla powder

65 + 15 g of egg whites

20 g of egg yolks

50 g of butter

30 g of flour

3 g of baking powder

a pinch of salt

and 25 g of homemade praline paste

I first mix together the hazelnut powder

the big amount of cane sugar

the icing sugar

the pinch of salt

vanilla powder

small amount of egg white

the egg yolk

and homemade praline paste

I mix it

I then get a paste

in which I'm gonna add a brown butter

a brown butter is a butter that I'm gonna melt in the sauce pan

and wait for it to sizzle

and when it sizzles, I let it sizzle

and at a time it will stop sizzling and that is the brown butter

so I just melt the better

and waite for the sizzling and the end of the sizzling

the butter finished sizzling I just sieve it over the batter

and I combine

I then mix together the flour and baking powder

and I add it to the batter

and to finish I whisk the egg white by adding the sugar little by little

I drop the egg whites

a pinch of sugar and then little by little

when the whisked eggs are quite thick, I add it to the batter

I start by adding a small amount to soften the batter

it looks still hard for me so I add a little more

the aspect is now good, I add the rest of eggs

once it is combined, I our it on a baking mat and I bake it for 10 min at 180°C

I set the mat with the grid

I manage to have at least a rectangle of the size of the yule log

I make the choice not to spread it out because it is going to run while baking

10 mins at 180°C

after 10 min the biscuit is baked, I let it cool down until assembly

when all the elements are done and just before assembly

I just whisk the brown to cream to make it a mousse

I take out the cream from the fridge

I just whisk it to get a mousse

once the cream is thick enough I pour it in a piping bag

and I pop it in the fridge wile I get the counter ready for assembly

to the fridge

we are now ready to start assembly so let's go

I first unmolded the praline heart that I set on a baking paper

so I can use the mould again

so I have my cream, the crunchy layer

the praline heart

and the hazelnut biscuit

I first cut the crunchy layer and the biscuit

I just take the upper part of the mold

that I put upside down

and I cut

I do the same with biscuit

I thin it a little with a knife

Then I pipe some mousse

I make it flat with a spoon

a new layer

almost all

I place then the praline heart

I press to make the cream go over

I pipe the rest of the mousse

I place the crunchy layer

and I set the upper part of the mold

I press a little bit

and I finish by the hazelnut biscuit

I pop it in the freezer overnight

after a night in the freezer it is now time to decorate the yule log

I made to glazes, one white and one brown

that I mixed together

I also decorated with some chocolate decorations

I just mixed some melted brown chocolate with praline grain

I spread it out on a baking mat

I cut it with 10 cm tart circle

I also cut a stripe of about 30 cm by 2 cm

and I covered it with gold powder

you can find the tutorials to make the decoration in description box

when the 2 glazes are at 39°C

I pour them in another container

I going to alternate white and brown

so a first part of white

brown

the glaze is ready, It has lost 1 more °C, so it is around 38°C

I can take out the yule log and unmold it before glazing

I remove the upper part

I unmold

I set it on little glass

I remove silicon parts

I think I'm gonna have bubbles on the glaze because of the holes in the mousse...

I'll try to hide them

I make the edges smooth

and I glaze

once it's glazed, I let it run

before cutting the drops and placing it on the serving plate

once it has run I cut the drops

with a knife all around

compared to my previous tuto, I have no bubbles on the glaze

I don't know what happened to the other

I place it on the serving plate

I'll be quite simple with the deco

I just place chocolate decoration

and as I'm kind of greedy I add some praline grain all around

my last Christmas tuto is over, I hope you enjoyed it and that you'll be able to make it at home !

do not hesitate to share the video around you

to leave LIKES to express your support

and of course to subscribe to my channel and leave comments

I wish you very pleasant end of year ! see you soon for a new recipe ! CIAO !

For more infomation >> recette BUCHE DE NOEL PRALINE NOISETTE / Praline hazelnut yule log (EN subs) - Duration: 19:20.

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Melita Toniolo ha partorito: è nato il primo figlio della showgirl - Duration: 3:43.

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Ik Ogbonna Transformed Into A Woman In "Disguise"

In a New Movie titled Disguise, nollywood actor, Ik Ogbonna was transformed to a woman.

The movie is set to hit the cinemas soon and top nollywood actors like Toyin Abraham ,Wale Ojo, Nacy Isime , Daniel K Daniel , Desmond Elliot and others were featured on the movie.

See more photos of Ik Ogbonna transformed into a woman on stage:-.

For more infomation >> Ik Ogbonna Transformed Into A Woman In "Disguise" |NVS News - Duration: 1:39.

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GoPro Mania - Endless - Duration: 6:24.

You all have amazing

kids. Or friends.

and all of you

are going to do more

amazing things

So. Realize

Who you have

and love them.

I'm fortunate enough

To wake up

Every day.

To you.

Thank you.

For more infomation >> GoPro Mania - Endless - Duration: 6:24.

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Grande Fratello Vip, Luca e Ivana stanno insieme? Ecco cosa sta succedendo | M.C.G.S - Duration: 3:38.

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CDC gets list of forbidden words: fetus, transgender, diversity - Duration: 1:41.

CDC gets list of forbidden words: fetus, transgender, diversity

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I Was Not Prepared For The Brutality Of A Corvette-Powered Land Rover Defender part 1 - Duration: 6:54.

I Was Not Prepared For The Brutality Of A Corvette-Powered Land Rover Defender part 1

The Land Rover Defender is an archaic, slab-sided agricultural work truck.

Yet people are paying $200,000 for custom versions with extra layers of leather inside and outrageously overpowered engines.

I've driven a lot of steroidal trucks, but East Coast Defender's Chevy V8-swapped Land Rover was definitely one of the most.

dramatic.

For the handful of you unfamiliar with the Defender, it's like a Jeep with more caché by virtue of being British and extremely rare in America.

The model was only briefly sold in the U.S., and any "new" trucks coming here have to be over 25 years old and imported privately.

Everyone loves them.

The Defender is a legitimately stout off-roader with an earnest pedigree in adventure driving.

Plus, only a few hundred were ever sold in the U.S.

in the 1990s.

But the rarity makes them prohibitively expensive to be trail pigs, so many of the Defenders that are in the U.S.

end up as showy third cars in Southern California.

The beach bourgeoisie dig Defenders because the trucks are a little cooler than Jeep Wranglers (too common) and more chill than Mercedes G-Classes (too flashy.).

Unless your Defender is this ridiculous wide-body, exo-skeletoned, V8-swapped monster prepared by East Coast Defender.

Behold the "Project Beast:" A 430-horsepower collection of high-capability components created as an altar to attracting attention.

Even though the differential locks have been sacrificed in favor of a driveline than can support a high-performance engine, the truck is assuredly still capable off-road.

A two-inch lift has made room for bigger tires, all four of which are driven all the time.

And even though the sidewall is pretty lean, this Nitto all-terrain rubber has enough tread to get dirty.

The 6.2-liter V8's 430 horsepower and the swapped-in six-speed it's connected to make the truck feel significantly quicker than what I remember my old own 40-liter Land Rover being like.

By which I mean, my truck would still be cranking over by the time The Beast was a quarter-mile away.

That said, I wouldn't call the acceleration gut-sucking scary, but the exhaust is so loud you could certainly convince yourself it's all the fast you'd ever need.

East Coast Defender is a Florida-based importer and upgrader of, you guessed it, Land Rover Defenders.

The company is fairly new, having started out doing straight imports in 2013.

But shortly after the "upgrade" side of the business began building steam.

The shop now employs 28 people, 17 of which are technicians according to the company's rep I drove with for a few miles.

Their orders range from tweaks to existing trucks to full-on custom builds, and their reps told me about 100 vehicles have been through the shop in some capacity in the last few years.

The average price the company has been getting for an import, restoration and extensive upgrade package is "about $170,000." And every one is built to order.

This Defender 110 apparently cost its Las Vegas-based owner "over $200,000" when it was sold a few years ago.

I was also assured that the company's projects are more complex than shoe-horned engine swaps.

Their engineering efforts are led by an ex-Land Rover man, and the mechanical cohesiveness of the trucks was indeed impressive: the engine and transmission looked and felt like they belonged there.

So what did he get for his money? On top of the V8 engine swap and six-speed automatic transmission this truck has a quilted leather interior, cargo drawer system in the back, suspension upgrade and lift, wide body kit and an external roll cage that I was assured is indeed functional.

"You're telling me we could roll it and that thing would survive," I asked, ever skeptical of rolling jungle gyms like this.

"Yes.

It's structural and integrated to the chassis," was the reply.

The cage was my favorite part of the vehicle.

Even after climbing inside and driving it.

The cabin was extensively drenched in quilted leather, but even though some choice materials were deployed the Defender couldn't quite get over its farm truck build quality.

Like–the seat isn't perfectly squared up with the steering wheel, which I have a feeling may be a universal Defender quirk, but having never driven another one I can't say for sure.

Pretty sweet having power windows in this thing, though.

For more infomation >> I Was Not Prepared For The Brutality Of A Corvette-Powered Land Rover Defender part 1 - Duration: 6:54.

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Trump Administration Moves To Kill Rules For Organic Eggs - Duration: 1:48.

Trump Administration Moves To Kill Rules For Organic Eggs

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우리나라에선 만날 수 없는 핫 왜건들 - Duration: 12:34.

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The 2017 Porsche 911 Carrera S: Turbos Aren't For Crazy People Anymore part 3 - Duration: 6:04.

The 2017 Porsche 911 Carrera S: Turbos Aren't For Crazy People Anymore part 3

The 991.2 Carrera S's engine is a 30-liter twin-turbo flat-six producing 420 horsepower and 368 lb-ft of torque.

Even though respectable but that's not an astronomical amount of power by today's overinflated performance car standards, it doesn't matter, because the 911 feels much faster than the advertised power output leads you to believe.

That's due to the harmonious relationship between the PDK and the new turbocharged engine.

Drive the car on a twisting Californian back road and it becomes abundantly clear.

Part of what makes the Carrera S feel so fast is that Porsche engineers essentially made their own version of a rally-style turbo anti-lag system.

If you're hauling ass and you ease off the throttle, the throttle valve is kept partially open, retaining boost pressure so that when you eventually go back on the throttle, you're met with all 16 psi of boost.

Pairing this with a transmission that shifts instantaneously is a big part of this car's uninterrupted speed.

There are a set of twisties just south of San Francisco, CA that's the closest thing I've found resembling the set of chicanes at Virginia International Raceway.

As soon as they came into view, I flipped the car into Sport Plus mode, mashed the throttle and hung on.

The $8,520 carbon-ceramic composite brakes were smooth, as was the suspension.

The Carrera S has new and improved dampers, a new chassis tune, a lower ride height and a wider rear track, but the car's limits are so high that you really don't notice those things on the street.

What you do notice is the optional rear-axle steering, the same unit found on the 991 GT3 and GT3 RS.

Between 31 and 50 miles-per-hour, the rear wheels can steer either in the same or the opposite direction, depending on the driving situation.

If the car's computers decide that the wheels should turn the opposite direction, the wheelbase is effectively shortened, making the car more nimble with less steering input.

If the car's computers decide the wheels should turn in the same direction, you've got greater stability due to the "faster build-up of lateral forces at the rear axle.

" Those are Porsche's words, not mine.

What this means behind the wheel is the car feels agile but also stable.

The car always feels planted, as if you don't actually need the bolstering on the seats.

It feels like the g-forces are pushing down on you, more so than side-to-side.

It's a weird feeling, but a good one.

A new generation tire from Pirelli also helps grip through the corners, but where the Carrera S really excels is coming out of them.

Again, if you rewound the clock 30 years back, stuck yourself into a Porsche 911 capital-T-Turbo and mashed the throttle exiting a corner, you'd be gone.

Turbo lag, uncompromising chassis, they'd do you in.

This is where the 2017 Carrera S separates itself from that old Porsche stigma.

Thanks, oddly, to the new car's PDK transmission, there is no turbo lag to surprise you, no snap oversteer, no lack of grip.

Because this engine, transmission, and chassis are so in-tune with one another, the car feels faster than advertised.

When you do get on the throttle exiting a corner, you just accelerate without drama.

After that stretch of backroad ended, I hopped on the highway and headed back to San Francisco.

I thought about my friend who had replaced that old turbocharging unit on his 911 years ago.

The level of chassis and engine technology in these new turbos does more than make the car not-terrifying on a country road; it's fun, but it's also easy.

No longer is the car only good in a straight line, no longer do only crazy people drive turbo Porsches.

Anyone can get in one.

Anyone can go fast now.

You don't need to be special.

For more infomation >> The 2017 Porsche 911 Carrera S: Turbos Aren't For Crazy People Anymore part 3 - Duration: 6:04.

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Here's How The 2017 Toyota Tacoma TRD Pro Fares Against A Jeep Wrangler Off-Road - Duration: 3:18.

Here's How The 2017 Toyota Tacoma TRD Pro Fares Against A Jeep Wrangler Off-Road

The 2017 Toyota Tacoma TRD Pro is Toyota's toy for the off-road enthusiast.

Big bouncy Fox shocks, armor plates underneath, CRAWL-control mode and even a built-in GoPro mount.

So we chased a Jeep Wrangler Rubicon into the mud to find out what all those accessories are really worth.

When discussing the off-road performance of anything, only one vehicle comes to mind—the Jeep Wrangler.

Yes, if you're going to do 90 miles per hour in the desert over huge jumps and whoops, a Ford Raptor or something like it would be your vehicle of choice.

But for traversing normally mudded, rocky, and mountainous areas, the Wrangler is king.

And while the TRD Pro is advertised more as a baby Raptor than a low-speed technical rock crawler like the Wrangler is, this trail was just aggressive enough to exploit the TRD Pro's low-speed capabilities.

Since the TRD Pro's MSRP is around $42,000, we wanted to get our hands on a Jeep that was in the same price range.

As it turns out, a friend of mine just took delivery of a 2017 Jeep Wrangler Rubicon, and his price out the door came to $36,000 with a premium soft top and a bluetooth stereo as his only options.

And yes, you can spec a four-door Wrangler Rubicon Hard Rock edition all the way up to $48,005, but anything beyond the $34,000 mark means you're adding options that don't directly affect how the Wrangler performs off-road.

A "smoker's group" package, for example, isn't going to affect how you get up a set of rocks.

So the stage was set: we'd hit the trails with a $42,000 2017 Toyota Tacoma TRD Pro while following a $36,000 2017 Jeep Wrangler Rubicon to see if the Tacoma could keep up.

Watch the video up top for the full play by play, but ultimately, the TRD Pro was only undone in places by its size alone.

It's clear the truck can't work through its physical shortcomings, though it's as capable as you'd expect.

For more infomation >> Here's How The 2017 Toyota Tacoma TRD Pro Fares Against A Jeep Wrangler Off-Road - Duration: 3:18.

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Trump administration forbids CDC officials from using 7 words and phrases - Duration: 2:01.

Trump administration forbids CDC officials from using 7 words and phrases

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'치욕' 피아트 푼토, 유로앤캡 역사 상 최초의 별점 0점 - Duration: 2:26.

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Johnson's® Baby Lullaby

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S नाम के अक्षर वाले लोगों का कैसा रहेगा वर्ष २०१८ - Duration: 6:47.

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Make your own moves.

For more infomation >> Make your own moves.

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Qu'est-ce que j'offre à ma nièce à Noël ? - Duration: 9:05.

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｜VLOG中字｜130313 RAP MONSTER & J HOPE - Duration: 2:51.

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recette BUCHE DE NOEL PRALINE NOISETTE / Praline hazelnut yule log (EN subs) - Duration: 19:20.

Hi everyone : welcome to "Les plaisirs sucrés d'Antoine" I get back to you today on my channel

to propose my last Christmas tutorial of the year 2017

I decided to stay on classic flavors, praline, hazelnut

BUT believe me, no butter cream !

it is made of a base of hazelnut biscuit with a crusty layer on top of it

a brown chocolate mousse with inside a heart of praline creamy

I decorated my yule log with a marble glaze and chocolate decoration

I pull on my apron and I show you

I first make the brown chocolate mousse because it has to chill 5h in the fridge

for this mousse you'll need

380 g of 30% heavy cream

100 g of brown chocolate, it is a caramel flavored chocolate

I put the ref in description box

and 4 g of gelatin

I first put the gelatin into cold water

I cut them to make it easier

I then melt the chocolate in the microwave at low power

when the chocolate is melted

I leave it aside and I bring the cream to the boil

once the cream boils, I add the gelatin that I squeeze between my fingers

once it is combine, I pour the cream in 3 times on the chocolate

and I give it a stir between each addition

So a first third

don't spread it out on the counter like I did, and once it's combined

I film by contact and keep it in the fridge at least 5h

you can make it the day before, it's up to you

fridge

I then make the praline insert that will take place in the center of the log, so you'll need

250 g of 30% heavy cream

3 egg yolks

60 g of sugar

50 g of homemade praline, you can find the tuto on my channel

and 2 and a half g of gelatin

I first put the gelatin into cold water

I then whisk the egg yolks with sugar

when it gets whiter I make a custard with it and the cream

so I pour it in the sauce pan

and I heat it until it reaches 82°C

I check the temperature with my thermometer without stopping whisking

it is now at 82 °C

what could happen is that you have little lumps in the cream

just sieve it

once it is at 82°C , I add the squeezed gelatin

I also add the homemade praline paste

I blend it to have a very smooth batter

when the creamy is done I pour it in my yule log mold

I don't pour it all, I think it's a little bit too much

I stop here

you see approximately the height in the mold

I store it into the freezer until assembly at least 3h

I carry on by making the crusty layer

it is the little layer that will make your yule log crunch

for it you'll need

50 g of homemade praline paste

20 g of brown chocolate

5 g of butter

30 g of dried pancakes

and 20 g of praline grain

I first melt the butter and brown chocolate

when it's melted I add the praline paste

my praline grain

and to finish the dried pancakes

I then drop it on baking paper

and I roll it out on 5 mm thickness

it has to be at least the size of the yule log

into the fridge until assembly

to finish I make the base of my yule log, that is to say the hazelnut biscuit

it is a quite long list but I go step by step

60 g of hazelnut powder

45 + 10 g of cane sugar

13 g of icing sugar

2 g of vanilla powder

65 + 15 g of egg whites

20 g of egg yolks

50 g of butter

30 g of flour

3 g of baking powder

a pinch of salt

and 25 g of homemade praline paste

I first mix together the hazelnut powder

the big amount of cane sugar

the icing sugar

the pinch of salt

vanilla powder

small amount of egg white

the egg yolk

and homemade praline paste

I mix it

I then get a paste

in which I'm gonna add a brown butter

a brown butter is a butter that I'm gonna melt in the sauce pan

and wait for it to sizzle

and when it sizzles, I let it sizzle

and at a time it will stop sizzling and that is the brown butter

so I just melt the better

and waite for the sizzling and the end of the sizzling

the butter finished sizzling I just sieve it over the batter

and I combine

I then mix together the flour and baking powder

and I add it to the batter

and to finish I whisk the egg white by adding the sugar little by little

I drop the egg whites

a pinch of sugar and then little by little

when the whisked eggs are quite thick, I add it to the batter

I start by adding a small amount to soften the batter

it looks still hard for me so I add a little more

the aspect is now good, I add the rest of eggs

once it is combined, I our it on a baking mat and I bake it for 10 min at 180°C

I set the mat with the grid

I manage to have at least a rectangle of the size of the yule log

I make the choice not to spread it out because it is going to run while baking

10 mins at 180°C

after 10 min the biscuit is baked, I let it cool down until assembly

when all the elements are done and just before assembly

I just whisk the brown to cream to make it a mousse

I take out the cream from the fridge

I just whisk it to get a mousse

once the cream is thick enough I pour it in a piping bag

and I pop it in the fridge wile I get the counter ready for assembly

to the fridge

we are now ready to start assembly so let's go

I first unmolded the praline heart that I set on a baking paper

so I can use the mould again

so I have my cream, the crunchy layer

the praline heart

and the hazelnut biscuit

I first cut the crunchy layer and the biscuit

I just take the upper part of the mold

that I put upside down

and I cut

I do the same with biscuit

I thin it a little with a knife

Then I pipe some mousse

I make it flat with a spoon

a new layer

almost all

I place then the praline heart

I press to make the cream go over

I pipe the rest of the mousse

I place the crunchy layer

and I set the upper part of the mold

I press a little bit

and I finish by the hazelnut biscuit

I pop it in the freezer overnight

after a night in the freezer it is now time to decorate the yule log

I made to glazes, one white and one brown

that I mixed together

I also decorated with some chocolate decorations

I just mixed some melted brown chocolate with praline grain

I spread it out on a baking mat

I cut it with 10 cm tart circle

I also cut a stripe of about 30 cm by 2 cm

and I covered it with gold powder

you can find the tutorials to make the decoration in description box

when the 2 glazes are at 39°C

I pour them in another container

I going to alternate white and brown

so a first part of white

brown

the glaze is ready, It has lost 1 more °C, so it is around 38°C

I can take out the yule log and unmold it before glazing

I remove the upper part

I unmold

I set it on little glass

I remove silicon parts

I think I'm gonna have bubbles on the glaze because of the holes in the mousse...

I'll try to hide them

I make the edges smooth

and I glaze

once it's glazed, I let it run

before cutting the drops and placing it on the serving plate

once it has run I cut the drops

with a knife all around

compared to my previous tuto, I have no bubbles on the glaze

I don't know what happened to the other

I place it on the serving plate

I'll be quite simple with the deco

I just place chocolate decoration

and as I'm kind of greedy I add some praline grain all around

my last Christmas tuto is over, I hope you enjoyed it and that you'll be able to make it at home !

do not hesitate to share the video around you

to leave LIKES to express your support

and of course to subscribe to my channel and leave comments

I wish you very pleasant end of year ! see you soon for a new recipe ! CIAO !

For more infomation >> recette BUCHE DE NOEL PRALINE NOISETTE / Praline hazelnut yule log (EN subs) - Duration: 19:20.

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【MUKBANG】 Crispy & Juicy!!! Whole Roasted Turkey [10 Servings] 5Kg [IN Beijing] W HOTEL [Click CC] - Duration: 6:05.

Hello its Kinoshita Yuka (Eng subs by ~Aphexx~)

today! tadaa I'm here in Beijing and I came to W hotel to eat a turkey

just look at how huge this 'chicken' is

I can't lift it it looks crazy delish

and today I'll have a chef cut this up for me such an extravagance

alrighty I feel like eating itadakimasu

I'll leave it in your hands

so much juices

the skin is very crispy and it looks so yummy, reminds me of a peking duck

such a yummy looking color to it the meat look so tender

looks crazy yummy

so pretty I've had it cut up for me TYVM

look at it! it looks so yummy

such a wonderful color to it

the skin is so crispy and the meat is so very juicy

we've got all sorts of sauces to go with this this is a spicy ginger sauce

oh... its rather spicy afterall yum

this is a chili sauce

its got a bit of sweetness to it and its so yummy

this is a ginger sauce

I love that gingery flavor yum

paprika and salt

such a light flavor that is so yummy

This is a mix of Wasabi and honey

It's so sweet and very yummy And the Wasabi doesn't hit you all that much

Seconds I really like this Ginger sauce

(inaudible) ?cutting it?

its so very cr~~~

the skin is so very crispy and the meat is so juicy ~I accidentally said perilla~

It's so fatty and delicious

It's so awesome that I get to eat these freshly cut portions its so extravagant

just can't beat having this 'chicken' being carved for me while I eat... such an extravagance

leg

the meat in this area is so yummy

It's so big its like its christmas right now

Thigh meat is so yummy

Having five sauces to choose from like this makes eating such a fun adventure

It's so nice being able to choose between Something spicy or sweet

the 'chicken' is gradually getting smaller and smaller

TYVM Last plate

All the meat has at last disappeared

The meat is so juicy to the last And so very warm and yummy

Last mouthful itadakimasu

gochisosamadeshita The turkey was amazingly delish

Being able to eat these freshly cut slices That were so juicy it was the best experience ever

plus we had five of these sauces And they are also very yummy as well

These are also very yummy wont you all please Give him a try as well

you'll be able to try this at the W hotel in Beijing

And as always thank you very much for watching If you like this video please hit the like And subscribe buttons BAI BAI

An Giang info

Saturday, December 16, 2017

Youtube daily report Dec 16 2017

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