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OK at popular request, I made Annie’s Mac and Cheese in about the minimum time possible, with a stove about 3-4x more powerful than other induction stoves. This also demonstrates how we can control temperature precisely, as that’s key to making the all-important cheese sauce.

Sam D'Amico

33,563 subscribers

87,762 görüntüleme • 2 yıl önce •via X (Twitter)

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Sam D'Amico profil fotoğrafı

Sam D'Amico2 yıl önce

I don’t know if any food YouTubers are lurking but can you accelerate the hydration of pasta by steaming it? Maybe that’s the next thing to try.

Ursula profil fotoğrafı

Ursula2 yıl önce

I think your marketing team (well, I guess that's you!) can just do comparison recipes all day every day now and it's not going to get boring. Reminds me of "Will It Blend?". Winner.

Sam D'Amico profil fotoğrafı

Sam D'Amico2 yıl önce

Stay tuned this is going from me on Twitter to something systematic

Zanewarp profil fotoğrafı

Zanewarp2 yıl önce

Absolutely amazed with the speed of this, out of curiosity, what’s the rough cost of a boil like this? I feel like there has to be a notable power cost for something this insane

slinky vagabond 🌲🔩☕️🦉 profil fotoğrafı

slinky vagabond 🌲🔩☕️🦉2 yıl önce

holy shit macking cheese

autism hexafluoride profil fotoğrafı

autism hexafluoride2 yıl önce

drop photo of results

Sam D'Amico profil fotoğrafı

Sam D'Amico2 yıl önce

It looked as expected but zero clumps of cheese powder

Karl T. Ulrich profil fotoğrafı

Karl T. Ulrich2 yıl önce

I’d like to see a randomized controlled trial on whether or not bringing water to boil first matters for taste/texture of Annie’s (and other pasta types). With a name like D’Amico, I bet you have opinions, but I demand science :)

Robert profil fotoğrafı

Robert2 yıl önce

The cheese sauce pot is ridiculously large for its task lol

Sam D'Amico profil fotoğrafı

Sam D'Amico2 yıl önce

lol yes

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Gavin Newsom at his most authentic. “It was about payin’ the bills, man.” “Hustlin.” “Wonder bread and Mac ‘n cheese. That’s how I grew up, bro.” Rich people pretend to be poorer than they are; poor people pretend to be richer than they are.

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Tulum Peyniri is a Turkish mountain cheese that is matured in a goat skin. Traditionally, local farmers make this cheese using raw cow or sheep milk. In more modern times, you might find versions that are made with pasteurised cow, goat or sheep milk... Tulum Peyniri is a very unusual type of cheese that is gaining popularity in the culinary world. It is a traditional cheese that has been produced for centuries in Turkey. This unique cheese has a distinctive flavour and texture that has been enjoyed by locals and tourists alike. Tulum Peyniri originated in Turkey, specifically in the province of Erzincan. It is believed that the cheese has been produced in this region for over a thousand years. Locals use either cow, goat or sheep milk to make this cheese and age it in goat skin bags called tulum. Actually, this Turkish cheese has a rich history that dates back to the Ottoman Empire. It was a popular cheese among the Ottoman aristocracy and was often served at royal banquets. Over time, the cheese became more widely available and was enjoyed by people from all walks of life. Presently, Tulum Peyniri is primarily produced in the province of Erzincan, which is located in eastern Turkey. The region is known for its rugged terrain and harsh climate, which makes it ideal for sheep farming. The sheep in this region graze on wild herbs and grasses, which gives the milk a unique flavour. Today, there are many small-scale producers in Turkey. Some of the most well-known producers include Hacı Dayı, Çağlayanlar and Özcanlar. Traditionally, the locals used raw cow or sheep milk. But in more modern times, you might find versions that are made with pasteurised cow, goat or sheep milk. And that are aged in metal tins instead of animal hide. After fermenting the fresh milk, the cheesemaker strains it through a cheese cloth to separate the whey from the curds. Afterwards, they rest the young cheese for one night before transferring it to a copper vessel. At this stage, they crumble the cheese and add dry salt. It is then pressed and allowed to drain for a further 10 days. And this is when the magic begins. The formed young cheese is moved into a goat skin that has been specially cleaned and treated. It is pressed into the skin, filling it compactly. And the opening of the skin is then sewn shut. Maturation takes place at high altitudes and humidity. And can last for up to three months. At this age, Tulum develops a beautiful crumbly texture and a delicious complex flavour. Tulum Peyniri has a sharp, tangy flavour that is similar to Feta. However, it has a crumbly texture and is quite dry compared to other types of cheese. Moreover, this cheese has a strong aroma that is earthy and slightly sour. Undoubtedly, this is a very versatile cheese that pairs well with many different foods. Locals often serve it as part of a meze platter alongside olives, tomatoes and other Mediterranean-style dishes. Tulum excels as a table cheese but can also be used in cooking. Some great recipes showcasing this cheese include börek, pides and pesto sauce. Furthermore, it also pairs well with roasted vegetables, grilled meats and salads. 🎥 : Credit to the Owner #archaeohistories

Tulum Peyniri is a Turkish mountain cheese that is matured in a goat skin. Traditionally, local farmers make this cheese using raw cow or sheep milk. In more modern times, you might find versions that are made with pasteurised cow, goat or sheep milk... Tulum Peyniri is a very unusual type of cheese that is gaining popularity in the culinary world. It is a traditional cheese that has been produced for centuries in Turkey. This unique cheese has a distinctive flavour and texture that has been enjoyed by locals and tourists alike. Tulum Peyniri originated in Turkey, specifically in the province of Erzincan. It is believed that the cheese has been produced in this region for over a thousand years. Locals use either cow, goat or sheep milk to make this cheese and age it in goat skin bags called tulum. Actually, this Turkish cheese has a rich history that dates back to the Ottoman Empire. It was a popular cheese among the Ottoman aristocracy and was often served at royal banquets. Over time, the cheese became more widely available and was enjoyed by people from all walks of life. Presently, Tulum Peyniri is primarily produced in the province of Erzincan, which is located in eastern Turkey. The region is known for its rugged terrain and harsh climate, which makes it ideal for sheep farming. The sheep in this region graze on wild herbs and grasses, which gives the milk a unique flavour. Today, there are many small-scale producers in Turkey. Some of the most well-known producers include Hacı Dayı, Çağlayanlar and Özcanlar. Traditionally, the locals used raw cow or sheep milk. But in more modern times, you might find versions that are made with pasteurised cow, goat or sheep milk. And that are aged in metal tins instead of animal hide. After fermenting the fresh milk, the cheesemaker strains it through a cheese cloth to separate the whey from the curds. Afterwards, they rest the young cheese for one night before transferring it to a copper vessel. At this stage, they crumble the cheese and add dry salt. It is then pressed and allowed to drain for a further 10 days. And this is when the magic begins. The formed young cheese is moved into a goat skin that has been specially cleaned and treated. It is pressed into the skin, filling it compactly. And the opening of the skin is then sewn shut. Maturation takes place at high altitudes and humidity. And can last for up to three months. At this age, Tulum develops a beautiful crumbly texture and a delicious complex flavour. Tulum Peyniri has a sharp, tangy flavour that is similar to Feta. However, it has a crumbly texture and is quite dry compared to other types of cheese. Moreover, this cheese has a strong aroma that is earthy and slightly sour. Undoubtedly, this is a very versatile cheese that pairs well with many different foods. Locals often serve it as part of a meze platter alongside olives, tomatoes and other Mediterranean-style dishes. Tulum excels as a table cheese but can also be used in cooking. Some great recipes showcasing this cheese include börek, pides and pesto sauce. Furthermore, it also pairs well with roasted vegetables, grilled meats and salads. 🎥 : Credit to the Owner #archaeohistories

Archaeo - Histories

99,207 görüntüleme • 2 yıl önce

South Park made this exact point about conspiracy theorists 20 years ago. And it's more relevant than ever, especially with Candace Owens' cult and the Tyler Robinson case. A small segment of the population finds more comfort in believing there's an all-powerful government secretly controlling everything than in accepting the reality that the world is often chaotic. George W. Bush in the episode: "People need to think we're all-powerful. That we control the world. If they knew we weren't behind 9/11, then it would appear we control nothing."

South Park made this exact point about conspiracy theorists 20 years ago. And it's more relevant than ever, especially with Candace Owens' cult and the Tyler Robinson case. A small segment of the population finds more comfort in believing there's an all-powerful government secretly controlling everything than in accepting the reality that the world is often chaotic. George W. Bush in the episode: "People need to think we're all-powerful. That we control the world. If they knew we weren't behind 9/11, then it would appear we control nothing."

Nathan Livingstone (MilkBarTV)

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What My Korean Parents had for Thanksgiving 2025 FULL extended video on YT. Iink in bi0. This year we jazzed up our thanksgiving meal with a Korean twist. The menu was roasted turkey with scallions and geoja sauce (Korean horseradish soy dressing), Spicy Korean fried turkey, Korean tornado potatoes, Mat-tang (candied Korean yam) with marshmallows, Stuffing, Five cheese mac & cheese, Korean corn cheese, Cranberry sauce, Gravy, Pecan pie, Apple pie with ice cream. The Korean fried turkey was an impromptu item. We had a plan to fry the whole turkey but it was too windy outside. So I decided to disassemble and cook it like Korean fried chicken. I just made up the coating and the sauce on the spot and it turned out to be the best ever. Now I need to go back to recreate it to make into a formal recipe. #thanksgiving #friedturkey #koreanfood #koreanfriedturkey #koreanfriedchicken

What My Korean Parents had for Thanksgiving 2025 FULL extended video on YT. Iink in bi0. This year we jazzed up our thanksgiving meal with a Korean twist. The menu was roasted turkey with scallions and geoja sauce (Korean horseradish soy dressing), Spicy Korean fried turkey, Korean tornado potatoes, Mat-tang (candied Korean yam) with marshmallows, Stuffing, Five cheese mac & cheese, Korean corn cheese, Cranberry sauce, Gravy, Pecan pie, Apple pie with ice cream. The Korean fried turkey was an impromptu item. We had a plan to fry the whole turkey but it was too windy outside. So I decided to disassemble and cook it like Korean fried chicken. I just made up the coating and the sauce on the spot and it turned out to be the best ever. Now I need to go back to recreate it to make into a formal recipe. #thanksgiving #friedturkey #koreanfood #koreanfriedturkey #koreanfriedchicken

Crazy Korean Cooking

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Obama: So we have to extend to people during their period of mourning and shock. At the same time, we can also at the same time say I disagree with the idea that the Civil Rights Act of 1964 was a mistake — that’s not me politicizing the issue. It’s making an observation about who we are as a country. I can say that I disagree with the suggestion that my wife or Justice Jackson does not have adequate brain processing power.

Obama: So we have to extend to people during their period of mourning and shock. At the same time, we can also at the same time say I disagree with the idea that the Civil Rights Act of 1964 was a mistake — that’s not me politicizing the issue. It’s making an observation about who we are as a country. I can say that I disagree with the suggestion that my wife or Justice Jackson does not have adequate brain processing power.

Acyn

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I think this will be my last recipe in my Steak-umm series but don't quote me. One bite will raise your eyebrows. Yes, it's very similar to the Steak-umm lasagna I made last week but it's much simpler. Steak-umm Manicotti Season and bake 6 Steak-umm sheets at 350 for 12 minutes or until just done. Allow to cool Combine 1 cup ricotta cheese with one egg, a dash of garlic powder, a handful of shredded pizza cheese and freshly grated parm cheese and a pinch of salt. Stuff and roll the Steak-umms with the ricotta mix. Place in a small casserole dish and top with tomato sauce or marinara, more pizza cheese and parm cheese and bake at 400 for 15-20 minutes.

I think this will be my last recipe in my Steak-umm series but don't quote me. One bite will raise your eyebrows. Yes, it's very similar to the Steak-umm lasagna I made last week but it's much simpler. Steak-umm Manicotti Season and bake 6 Steak-umm sheets at 350 for 12 minutes or until just done. Allow to cool Combine 1 cup ricotta cheese with one egg, a dash of garlic powder, a handful of shredded pizza cheese and freshly grated parm cheese and a pinch of salt. Stuff and roll the Steak-umms with the ricotta mix. Place in a small casserole dish and top with tomato sauce or marinara, more pizza cheese and parm cheese and bake at 400 for 15-20 minutes.

Cary Kelly

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When given the opportunity to sit down with President Trump, Axios tells him they "like to do one big thing, and so the one big thing we want to talk about is power...how you think about it and how you wield it." Reporter: "What is the one big thing you've learned about wielding power?" Trump: "I think you have to do it judiciously. I think that experience is good. I always say that potential is far more important; in other words, having ability is far more important than experience, but having both is very good. And I learned a lot during the first administration...and somebody said the other day that this is a far more powerful administration, or term, than the first one...I feel it's a more powerful term than the first one. Now, that comes with experience; it also comes with having somebody precede you who's a disaster. I mean, the man was a disaster...I feel it's a very powerful administration right now." Reporter: "You mentioned the G7, you saw a number of world leaders. You walked in and you said, 'I'm the boss.' How many of them believed that?" Trump: "All of them. But I was just being funny...You know that was done as a joke...I was just being cute, funny. I wasn't trying to be the boss."

When given the opportunity to sit down with President Trump, Axios tells him they "like to do one big thing, and so the one big thing we want to talk about is power...how you think about it and how you wield it." Reporter: "What is the one big thing you've learned about wielding power?" Trump: "I think you have to do it judiciously. I think that experience is good. I always say that potential is far more important; in other words, having ability is far more important than experience, but having both is very good. And I learned a lot during the first administration...and somebody said the other day that this is a far more powerful administration, or term, than the first one...I feel it's a more powerful term than the first one. Now, that comes with experience; it also comes with having somebody precede you who's a disaster. I mean, the man was a disaster...I feel it's a very powerful administration right now." Reporter: "You mentioned the G7, you saw a number of world leaders. You walked in and you said, 'I'm the boss.' How many of them believed that?" Trump: "All of them. But I was just being funny...You know that was done as a joke...I was just being cute, funny. I wasn't trying to be the boss."

Julia 🇺🇸

17,809 görüntüleme • 2 ay önce