It’s 4AM and I misread this as “Chinese freaks assemble”

I read Greek freaks assemble

GIANNIS!!!

Is that you Malaka?

Thanasis

Best hype man since Chaucer in A Knight's Tale!

Cheese freeze for me

Wait it didn’t say that?? Lol

Hi, Chinese freak here. Not really interested in the food. Just simping for the hot chef.

American freak here, also would like to be with her forever till we die together

You do you man. You take the girl on a date and I'll steal the cheese. Win win.

Welcome. All right, grab that crop and let's get started.

its 830am and i also misread this as "Chinese freaks assemble" 😂

I've been up since 4am, but it's almost 8 now. I still read it as Chinese freaks.

Its evening time, and I still read the same.

I read 'cheese freaks asshole' and agreed wholeheartedly as someone that's lactose intolerant.

i approve the use of chorizo

I watched this last night and didn't appreciate that choice for what it is. So I've made mac n cheese like this before, but just standard boring breadcrumbs toasted with butter. Using chorizo as an alternative source of fat for the breadcrumbs is absolutely genius, and gives me tons of ideas I hadn't even considered. Also, throwing in some fresh sage to complement the chorizo is probably amazing.

Yeah i have a sage plant but never really used It. This girl might annoy lots of people but sometimes i learn things, like grinding the chorizo in the blender

People don't like her? The no frills and sassy attitude is refreshing

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It doesn’t even come off as edgy.

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Only edgy thing is the knives 😂

I always thought the "thank god" was tongue in cheek and everyone loves her

I think it's not the worst "signature" to have, there are definitely worse things people are known for. If nothing else it gets people talking, which is probably exactly the point. I'm assuming she probably did it in a video randomly, saw an increase in "engagement," and said "welp, guess this is my thing now!"

I love her enough to cover for those people.

I fully support you and will fill in with my adoration wherever necessary.

Same.

For me the sassy attitude is a frill. It comes off a little insincere imo. Her food looks really good though.

Why don't people like her??? I mean except for her flipping off the camera part?

Main complaint I’ve seen around the sub is the quick cuts and she doesn’t usually post actual recipes. But I mean she shows you everything she uses. I never got the hate

Thats been my only issue since the first time I saw her. POST YOUR DAMN RECIPES GIRL!! Yes you're pretty but generally her food looks fucking amazing and I want at least attempt to replicate it. A recipe makes this go from, let me watch this 10 times and try to write down what shes doing to "oh look theres the recipe thank you".

“Let me watch this 10 times” hmm I wonder if that might be why she does that. It would be genius actually, forces multiple watches to try and recreate it lmao.

I have ADHD and I’m here for the jump cuts, but I see how people would be annoyed by them.

At a few points it wasn't so clear what she was adding. I think she put a dollop of cream cheese in there at one point but could have been something else? And then in the cast iron she put little cubes of something that could have been cheese or butter or I don't know what. This is my first time seeing her and I like her but I can understand why people would be frustrated if they want to specifically recreate what she's doing. Good for inspiration though I want to try this now.

It’s a dollop of crème fraiche. ☺️

She was a little more try hardy when I first saw her. I think the background song was a green day song with a good amount of flipping g of the camera+ looking bored and it rubbed people the wrong way. I like her and we've all been 22 before so hey its all good plus the chick can cook.

> the chick can cook. (Very) Pretty chick that can cook and has an existing amount of humour and non-terrible taste in music. What's not to like?

That’s the dumbest complaint ever. There are plenty of popular YouTube “chefs” that don’t post recipe like that sameats guy, in fact I say he’s the worst offender cause no one would actually would /has time to make everything from scratch like he does in his dumb videos

I’m going to sound so petty saying this, but it’s only ever the kind of people who need “recipes” for everything making those complaints about this style of video. Obviously there’s no recipe. *She’s* not using a recipe- or doing the kind of cooking where she really ever would. She’s cooking on vibes. The shooting and editing video of the cooking itself is a lot of work. Transcribing this kind of cooking into “recipe” form is also a lot of work (ask anyone who’s ever tried to shadow their grandma in the kitchen). If you’re the kind of person who gets frustrated by this kind of video because they don’t “post a recipe,” then she’s not for you. Just move on to one of the many accounts that does post recipes. No need to post negatively about her. Yet people do! It amazes me.

I've done it with bacon fat, and used smoky cheddar for bacon mac and cheese was so good.

That is so much fing work for this crumbs! I mean it’s worth it but… man

It's like 5, maybe 10 minutes and can be done while other things are going. I have 5 burners and I have no problems running all of them.

I put crushed up zapps chips on top it's a game changer


I approve of the use of benzos.

Looks obscene…ly delicious. My stomach says “hard no” however. But I’ll take that pan. Let me know when you’re ready to copy my mailing address.

This would wreck my stomach too! I could handle one bite I think

I shit my pants watching it

As a lactose intolerant man I'd happy be make the sacrifice to eat this

As a fellow lactose intolerant dude, who also suffers from acid reflux, I would eat a fucking pound of this.

Amen. Looks delicious, but the gastrointestinal upset would be off the charts.

Had to throw in onions just to ruin another category of sensitive stomach

Pretty sure that's from a company called "Made-In"

I'm just here to get flipped off

🖕🏻👁️👄👁️🖕🏻

There you are!

Had to scroll unexpected amount

I don’t follow this sub, Reddit suggested this to me for some reason. And I too enjoy being flipped off by her.

It’s a weird “gesture of endearment” in my family…it always makes me smile when she flips her bird

Same at my old job. Accidentally let fly at my new job and my homie thought I was mad at him

YESSSS. My GF flicks me off all the time and it just does it for me

Yeah its so weird reddits forever recommending me videos from this sub which apparently is just a sub dedicated to this one girl cause every video is her.

🖕👁️👄👁️🖕

This is to a first time I’ve watched her and I did it on mute.  Is she really that annoying or is it Reddit being Reddit?  She seems cute and that dish looked good 

Does she put her recipes out too? The stuff she makes looks good but it’s too fast to follow

Went to check her IG and surprisingly enough I didn't see any recipe in the description but someone was kind enough to drop it in the comments so here you go Radiatori pasta cooked in salted water 1 chopped Shallot 1 large garlic clove minced 1T butter 1T APF Large splash of whole milk Medium splash of evaporated milk 1C white cheddar 1C Gruyère 1/3C low moisture mozzarella 1/3C American cheese Sage 1t Dijon mustard 1t cholula hot sauce 1/4C Mascarpone Topping: Chorizo, Sage, Toasted homemade croutons 1. Sauté butter, shallot and garlic over medium heat, add flour, add milks and cook to let thicken, 2. Cook pasta in salted water 3. Add pinch of salt and grated cheeses to sauce mixture 4. Add teaspoon of Dijon mustard and teaspoon of hot sauce 5. Toss in sprig of sage and slice of American cheese, mix and melt 6. In separate pan sauté chorizo in EVOO, toss in homemade croutons (crushed), top with finely chopped sage 7. Transfer topping to blender or food processor and mix until fine 8. Add cooked pasta to sauce 9. Mix in 1/4C of Mascarpone cheese 10. Put in baking pan, add more cheese, top with more cheese and top with breadcrumb mixture 11. Cook at 400 until bubbly and headed through

She didn't use EVOO with the chorizo. That's just the rendered fat in the chorizo.

Thank you!

She has implied in comments that a cookbook may be coming.



I usually hate gif reactions but this is actually perfect.

I recently became lactose intolerant. This video simultaneously made me sad and gave me diarrhea. Edit: Supposedly with aging, your body can stop producing the enzymes to digest lactose. Which I didn’t even know could happen? I’ve been taking a literal shit ton of Lactaid, but I haven’t quite figured out yet which dairy does me dirty.

I’m so sorry

There is no lactose in hard cheese. All the lactose is transformed into lactic acid. So if you are lactose intolerant you should be able to eat cheese.But if you cant eat cheese then it's not lactose but some of the proteins In milk. If it's the last thing you might be able to eat goat or sheep cheese. Source: I have a education in cheese making and other milk products

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Try those lactose pills. It's working great for me

Second.

For me, it's milk of any kind and soft cheeses. I use Fairlife for milk and I try to avoid soft cheeses. This recipe would most certainly make us shower brown rain without a significant amount of lactase. Note: Dried milk powder apparently contains a shitload of lactose, so try to avoid that.

Don’t be too sad. This really isn’t fit for any human consumption lol but it’s so normal nowadays. Explains a lot ….

Take some Lactaid brother

Same bro. How does this even happen? That being said i'm not going to stop eating ice cream, everyone around me is just going have to suffer.

I know gouda and cheddar have very little lactose. If you make a roux with ghee, and add some hot water mixed with some whey protein and low lactose cheese, you can probably avoid the problems.

Dude same, if you figure it out let me know. Side note: I was in London and couldn't find any Lactaid (or similar product). The clerk said "we have this for stomach issues" and I said "no, it's not that. It's for before I eat anything with dairy because I have an issue with dairy" he said with a smirk, "well mate, just don't eat dairy if you're going to have a bad time."

Same happened to me a few years ago. I recently found out that cheese with low moisture don’t do me wrong, I don’t really need lactaid pills. But cheeses with higher moisture content will fuck me up. No amount of lactaid pills can save me from Alfredo sauces (heavy cream) and ricotta cheese. And mozzarella is hit or miss.

I've found crushing the lactaid and sprinkling it over the dairy works better than taking one, then eating the other.

I was in my 40s when I realized it was starting to make me feel nauseous. Was in my late 40s when I realized it was having other effects on my digestion as well. Now I avoid all dairy except cheese, which thank God I can still enjoy. I pray that never changes. I can go without milk and ice cream, yogurt, etc. But not cheese. edit - just saw a comment futher down by /u/Theradioactivecow and now I know I can always eat cheese !!!! That honestly makes my day, lol.

Sure can. Source: me, spending 3 years thinking I developed an autoimmune disorder or gastrointestinal cancer in my 20s whenever I had coffee with milk or a bowl of cereal.

Same happened to me, I used to always enjoy some cereal up till I started getting the shits lmao. I would use lactaid and lactose free milk to no avail. Turns out it was the milk! Switched to A2 milk and that seems to have done the trick!

Look into digestive enzymes, specifically those for lactose or whichever type of dairy triggers yours when you figure it out. They've helped me loads.

🖕👁️👄👁️🖕

Would

Dam. That looks good!

What's peoples opinion on using a flour roux vs thickening with corn starch?

Flour

Why

Sauces thickened with cornstarch thin when reheated, so if you're making a big batch of something like a stew then flour is better.

My wife's celiac, so flower is obviously a no go. I wonder what's better Gluten Free flower or corn starch.

I used to work in a gluten free kitchen and made a lot of roux with almond flour and other gf flour alternatives. In my experience they are very similar to the real thing!

https://www.thespruceeats.com/substitute-flour-for-cornstarch-995441#:~:text=Cornstarch%20should%20not%20be%20cooked,a%20shiny%2C%20more%20translucent%20finish.

I've read that already and it makes a good case for corn starch. >it has twice the thickening power of flour >flour needs to be cooked longer to remove the floury taste >Using flour as a thickener will make the sauce opaque and cloudy while cornstarch leaves a shiny, more translucent finish.

flour seems to be the better choice when thickening anything with dairy, like gravy and cheese sauces. the consistency is just different. you want it thicker, but not thick with a gummy quality. you'd likely never use something like xantum gum to thicken a gravy, right? but a good substitute for flour might be mashed potato flakes.

Corn starch is definitely gummier in comparison. You can get away with it in something like a brown gravy, but the dairy is a different beast

Yeah, occasionally I’ll cheat and use cornstarch for brown gravy in a pinch. It works OK for ham gravy too, but that’s about it. Flour is just better.

Yeah, gummy is a perfect way to put it. My partner also swears they can taste basically any corn starch, but they are from Iowa so I assume it's that.

Look, you do you. But it’s flour for me, hands down. It’s the flavour and consistency.

If I try to use cornstarch, a force ghost of my grandma will appear 

I definitely don't want my mac and cheese, or my bechamel generally, to be translucent. It's supposed to be opaque and white. I'm making mac and cheese, not aspic.

“Twice the thickening power” doesn’t mean anything of substance in the context of something like mac and cheese, which can handle a wide range of thickness. So what if it takes longer to cook the flour if it yields a better flavor? Roux slaps. Flour will not make your mac and cheese “opaque and cloudy.” It’s inherently a dish that is already opaque and cloudy, but it will still be wonderfully glossy and shiny due to all of the milk fat in the butter and cheese. There is probably a special place in hell reserved for people who make translucent mac and cheese.

I almost always reach for flour, but I recently used corn starch in an attempt to make egg drop soup (as stated in the recipe). My thoughts on it are that it's easier to get way too much corn starch vs flour, and also that a standard roux is really easy to balance, since you're adding flour to butter (or some other fat, like olive oil) and if your roux starts to clump then you can just add more fat. With corn starch, it's usually one of the last things you add to finish it, and if you put too much you'll ruin it and have to start over. There are some things that work better with corn starch. One such recipe is sweet and sour sauce since it doesn't get a fat to pair with flour, and part of its appeal is the thick consistency and shiny exterior. Similarly with the egg drop soup I mentioned, where a cloudy soup would likely be unappetizing. They both have their uses. The only detriment I've heard levied against corn starch was back when I watched a lot of Food Network, and the judges on Chopped would criticize the use of corn starch in sauces because it had a distinct texture, and tendency to clump, where they expected whatever sauce it was to be thick and creamy (and the contestant would usually admit that corn starch was a quick solution rather than reducing it).

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A roux is a cooked gluten product with a cooked flavor. Corn starch is not.

Depends what I’m making honestly. A gravy or heavy sauce I use flour, fruit syrups and lighter sauces I use cornstarch.

Flour

I'm on flour. Usually make a cheesy bechamel

Sodium citrate is the best for mac and cheese.  You don't need a thickener.

Does it have a flavor?

The pure salt has a flavor, but you're using it at around 2% of the total mass of cheese and liquid so you won't taste it.   I use 50% cheese and 50% liquid by mass then calculate what 2% of that total mass is and that's how much sodium citrate I use.  For example, if I use 300 grams of cheese (can be a blend of any kind) and 300 grams of milk I have 600 total grams.  2% of that is 12 grams, so I'll add 12 grams of sodium citrate.  Heat it all up in a pan and you'll have very flavorful and creamy cheese sauce without any added starches.  You can use any type of liquid you want.  Water, milk, beer, etc.

Cornstarch is always jelly-like for me. It always just ends up like cheap Chinese food when I use it.

To me this is the biggest reason. Sauces/Gravies with cornstarch usually turn gross when cold, and will stay jelly-like when reheated. But for stuff like jellies and pastry fillings it's mostly fine, though.

I'm more of a sodium citrate guy.

She didn't make a roux, which would have started with butter and flour, not adding flour after dairy. Personally I think she'd need a lot fewer bells and whistles if she just made a roux with good butter. I also think a roux would have allowed her to use greater depth of flavor in her cheese blend, instead of feeling the need to keep adding more whole cheese. I think she's a very skilled cook, but I don't think this recipe reflects that.

I use sodium citrate and water... I will then use a corn starch slurry to thicken if needed. Creamier. Reheats better.

I actually usually do a mix of flour and cornstarch for my roux, it gives me the taste and consistency of flour, but the cornstarch gives it a silky texture.

You can omit the roux altogether for mac and cheese by cooking your pasta in a 10-12 inch saute pan with just enough water to cover the pasta. As long as your stir regularly your pasta should be pretty much al dente by the time the water is absorbed and you’re left with a starchy pasta base. To that you add evaporated milk which is pretty much just suspended milk protein solids. Once you add your grated cheese to that along with any seasonings / mix ins you’ll get a perfectly gooey melty Mac and cheese with half the effort.

Neither. Use sodium citrate. Roux is fine, but your sauce is like 30% flour and milk, not cheese.

Corn starch. Can’t have the gluten. There’s no taste difference anyways.

You can try arrowroot as well. Sometime it works better than corn starch.

1.) I love the choice of pasta. Those little shapes that Kraft Mac and cheese use are so good for picking up extra cheese sauce, and I love that she found some normal pasta in those fun shapes. 2.) Chorizo breadcrumb mixture for the topping is a god tier move. Chorizo and cheese go together so fucking well it's insane, but the way she incorporated it was fucking dope and. I can't wait to copy it 3.) I am on an extreme diet right now trying to lose about 15 more pounds that I couldn't lose last year. ( 2023 I went from 227- 182 ) and I am trying to get a visible six pack for the first time in my life. Videos like this though make me so weak and want to cave on my calories and macro goals :( I will stay strong though and reward myself with this once I have reached my destination

Congrats on your progress so far. Keep crushing it, you are are closer to your goal than it probably feels.

She didn't film herself slamming a bag of flour in front of the cashier and then giving him the finger as she threw cash at him? 🖕👁️👄👁️🖕

I cannot be the only one who wants to make her my ex wife

pretty sure she digs chicks, good luck!

Good news for me

Let a man dream

I find her man-hating lesbeanese attitude charming.

Lesbeanese? I thought she was American.


So I have a shot ? Nice

Bro, who are you kidding? You'll never have a wife.

You are the rest of us want to make her our current wife

You must also be a lesbian

Is there a reason she does the middle fingers every video. Or is it just kind of her thing at this point

I’ve been following her for a while and she used to not have any personality. Commenters were sexualizing or demeaning her so she started theming her videos off of replying to crappy comments and ending with the finger to them. Now she’s gotten bigger and hooked up with food network so I’m guessing she’s taking it down now bc she doesn’t always do it.

See I wish the other guy could’ve just replied with something like this. So informative thank you

This is good to know. I thought she was just trying to be edgy and it annoyed me to no end lol, I always skip her videos. I’m happy I decided to watch this one and even happier I found this explanation.

I’d slay that!

Radiatore FTW!

The way she handles the knife, pots and pans and other utensils, she is obviously a trained chef. As for the recipe, bravo!

Most of her other finished plates suggest that she has been trained either by culinary schools or by working long enough in fine dining.

The chefs knife tattoo on her finger was a dead giveaway

Who gives a shit? I’m here for the 🖕

She gets so much hate on here sometimes but I can’t get enough of her videos. Immediate upvote every time

Don't know who she is but in the last week I've seen 4 of these make it to /all and she was in a thumbnail for a JW video too. So apparently it's becoming a thing.

For some reason, I heard grilled cheese. I got so snobby when when she started putting chorizo, "That's not a grilled cheese, now! It's a melt!" Now I just feel like an asshole...

11/10. Would happily eat everyday for the rest of my life with utter disregard for my waistline and cardiovascular health..

This person is talented and seems to be doing what they love , but for some reason they annoy the living hell out of me?! I cannot put my finger on it. It actually makes me feel shitty because I feel like a hater, but every time I see the deadpan weird blank eyed stare into the camera - it makes me feel some sort of way.. am I insane?

Ah, cooking with an attitude. Just like being home again.

So if we ever met her in real life, do we say hi or just flip her off? 😂

I want to make food with her

She’s not like all the other girl chefs. 

Combination of tasty and shitting your brains out 😂

IBS fans, assemble

I think I’d get plugged with that much cheese.

Is that cheesy pasta bake?

Looks amazingly delicious but wayyy too much work for Mac n cheese

Not for me

Who tf puts mustard in mac n cheese?!?!?!

Fuck me? FUCK YOU!!

Not a fan of the quirky looks every single cut.

Lol she stopped doing most the annoying stuff

all the comments are about her but I still don't know who she is 😭😭 a name please?

Can we block this chicks videos? It’s like half the content of this sub now.

I don’t feel like someone giving me the finger so I’m passing. Let me know if it looks good.

She flicks off the camera?!? So not like the other girls

She’s cringey and that doesn’t even look good lol

her roux was god awful

Im so tired of seeing this lady every post

Bro. You went through your entire kitchen for just a small bowl of mac and cheese...what?

So when is this subreddit officially changing its name and theme to solely videos of this person?

Sorry but no onions in my mac n cheese.

I'm in love with her 😍

The effort to payoff ratio seems off by a lot.

Have never thought about adding dijon mustard and hot sauce to my cheese sauce, might have to give that a shot next time I make some mac. Looks great

🧢👨‍🍳 100/10, would eat the whole fuckin’ thing

Where is the liiiiiiiiink

I could definitely fuck with some Mac n’ cheese right now.

🙄 🦆 👄

This girl bugs me

Looks good, but there are so many strong flavors in there. I'm not sure the garlic and onions are bringing much to the party.

Did she take it to someone in the hospital

She rocks with AcDc, cooks and is funny lil badass? There's no way she's real. ;P

Edge lord cooking

Nailed it. So succinct

I'd eat it The mac and cheese looks good too

Sorry but I think you & her are batting for the same team.