15:13

鹿カツ　Samurai Tenderness: Venison Cutlet Edition

9:33

回鍋肉炒飯　The Accidental Hoikoro Fried Rice: Sorry, Master Chen—This One’s Yasukawa-Style (Apparently)

21:30

Espaguete de Anchovas e Cebolas - Chef em Veneza compartilha receita

21:00

Building a pool cue from raw wood to finished cue (no talking, just woodworking)

20:53

油でぐっしょりな唐揚げの方がカラッとよりも好きなんです。 I prefer oily, greasy fried chicken over crispy ones.