PokeVideoPlayer v23.9-app.js-020924_
0143ab93_videojs8_1563605 licensed under gpl3-or-later
ImmersiveAmbientModecolor: #b68f7f (color 2)
Video Format : (720p) openh264 ( https://github.com/cisco/openh264) mp4a.40.2 | 44100Hz
Audio Format: 140 ( High )
PokeEncryptID: 31f7cc784472f38f26a98598bf0473a29a698a6444b129c2c6b2fc03cfe6d799a4ae85931992cdeb99accf3eb4479354
Proxy : cal1.iv.ggtyler.dev - refresh the page to change the proxy location
Date : 1732538069756 - unknown on Apple WebKit
Mystery text : RVZwVmdWc2F0MTAgaSAgbG92ICB1IGNhbDEuaXYuZ2d0eWxlci5kZXY=
143 : true
98,533 Views ā¢ Apr 14, 2024 ā¢ Click to toggle off description
Views : 98,533
Genre: Howto & Style
Uploaded At Apr 14, 2024 ^^
warning: returnyoutubedislikes may not be accurate, this is just an estiment ehe :3
Rating : 4.921 (118/5,887 LTDR)
98.03% of the users lieked the video!!
1.97% of the users dislieked the video!!
User score: 97.05- Overwhelmingly Positive
RYD date created : 2024-10-03T18:34:06.854528Z
See in json
84 Comments
Top Comments of this video!! :3
I really wonder how often foodfluencers make a dish that doesn't taste that good but post it anyway. I mean I couldn't tell because most times - as in this case - it looks amazing.
340 |
"i was really craving cancer" ā ļø
152 |
The subtitles CONFUSED me, as a person with terrible hearing
21 |
The trick is to eat the kƤsespƤtzle with lentils.
But yes, I crave them constantly and I can never eat more than three bites
64 |
Maybe silken tofu would have worked better than the beans. But making vegan cheese sauces is generally not an easy task š
25 |
Ya, well spatzle noodles are a bit pastey and beans are a bit pastey and tofu is basically a paste block of soya beans ground up ...so basically you made a paste on a paste with paste. Like a paste to fill the cracks of walls lol and and thats why people dont eat wall paste. Because it literally tastes like wet paper bag š
Soya needs marinade such as sliced shredded ginger, soy sauce and sesame oil and if you cook it first then put it into the dish you make it will taste alot nicer. Beans might be a good protein but they need to be used sparingly like in tacos or on top of a salad. Not as a main ingredient. Spaetzl noodles have to be drowned in rich fatty tomato sauce to taste any good or just with butter and salt and some mushrooms. im chinese from a family of chefs and i lived in Germany so i can totally relate. I couldnt find enough Chinese ingredients there to make my food because the asian grocers are usually Vietnamese and that's not the same. I find that making straight up asian food, make it purely Asian. Dont make a fusion because it wont taste as good . The flavor weakens in fusions and then its like instead of a big smile you get a German straight mouth that says me
1 |
I just love binge watching your videos ā¤
7 |
Love your videos a lot! They have a unique "vibe" Idk how to explain it lol, but it's also relatable being another foreigner in Germany :)
Kaesespaetzle is great, I wish I had tips but I haven't felt sick haha. I've heard of Spaetzle mit Linsen which might be worth checking out!
5 |
š Thank you for your honesty and humor. Loved how you described your failure
|
Even though I just ate, I'm hungry again, and the ingredients are so healthy. I'll tell my sister to cook this later. Hehe, thanks for uploading."
2 |
Unbelievably pretty
|
Iād go with vegan Joghurt as a cheese base, plus sweetness to simulate the Emmentaler, also probably needs nutmeg pepper and lots of tasting to get the right blend of flavor including the salt level, further consider letting it rest or even using and oven to make it more of an Auflauf. Most cheesy flavor only really comes out ones the dishes cold a bit. Another idea would be to add nattÅ to get things even richer
|
KƤsespƤtzle don't work without real cheese. I love some Bio-DinkelspƤtzle (dry ones, you will need their long cooking time to get the onions ready, don't be lazy!). I used to use Bio-Emmentaler from Rewe which is nice because they don't use stark in that as most other grated cheeses do. I switched to using SpƤtzlekƤse from Edeka, which is an insanely tasty cheese blend. Use lots of onions, fry them in a pan but don't go too high with the heat, you will want them to have a some moisture left inside when they turn slightly golden brown. Just put the hot SpƤtzle over the onions and slowly add the cheese while stirring to make sure the cheese is everywhere. Use lots of black pepper. Nothing else needed. Enjoy.
|
Great humor! Got me again! š
1 |
Looked really niceā¦ but then I think hummus with pasta.. and begin to question
2 |
ive made really good cheese sauce with veggies and nuts before, I think I had the recipe from Sharla in Japan or Taylor, i think they made it together once years ago, I have to make it again it was really good! could probably also add some silken tofu for more protein or use lentil pasta if you don't want SpƤtzle, but tbh, now I kinda wanna try it with SpƤtzle, I feel like that would be really good too!
1 |
Love this kind of content
2 |
Hummus is only the blended chickpeas paste
1 |
There are some great vegan cheese sauce recipes that are based on boiled potatoes and carrots. Much lighter than a tofu or cashew cream base. As long as you've got good spices and nutritional yeast, you'll be fine!
2 |
@nomantepotante
7 months ago
Not gonna lie, I had leftovers the next day and it tasted so much better LOL so if anyone wants to make it here's the recipe š
1-2 onions (it shrinks like spinach so the more the merrier)
200g Smoked tofu
250g pasta (or 500g cooked SpƤtzle)
Sauce:
1 medium carrot
3 cloves of garlic
490g canned white beans or 1 block silken tofu
3 tbsp nutritional yeast
1 tsp lemon juice
1 tsp pickle juice
1 tbsp miso paste
1 tsp mustard
1. Thinly slice the onions. Add salt and cook slowly with oil over medium heat. Once they start to turn slightly brown, reduce the heat to low. Fry until they develop a deep golden colour and taste sweet, around 30 minutes. (No need to fully caramelize them for an hour).
2. Slice the tofu into thin flat strips. Chop it into small pieces. In a separate pan, fry with some salt until they crisp up. Set aside.
3. Chop the carrot into small pieces. In the same pan used for frying the tofu, cook the carrot on medium-high heat until soft. Add the garlic and continue cooking until fragrant.
4. Once the garlic has softened, add in the rest of the ingredients. Mix well and let it simmer for 5 minutes. Then, blend it into a sauce.
5. Cook the pasta according to package instructions. Drain and set aside.
6. Combine the cooked pasta with the sauce and fried tofu. If the sauce is too thick, add a splash of water until it reaches the consistency you like.
7. Top the dish with caramelized onions before serving. Enjoy!
Also yaaall I forgot that SpƤtzle is made with eggs š but that part is easy to fix with regular eggless pas
220 |