taste well的八卦，YOUTUBE、PINTEREST和Yahoo名人娛樂都在討論

📝酈英傑處長給台灣人民的道別信

「隨著我擔任美國在台協會處長的日子即將畫下句點，我也即將離開台灣，我想藉這個機會和大家分享，這一番歷練對我來說的意義是什麼。當我說擔任AIT處長其實是我這輩子的榮幸，也讓我得以實現長期職業生涯中的抱負與理想，這麼說一點也不為過。

我19歲時第一次離開家鄉，就是來台灣。對年輕的我來說，從那時起，台灣就成了交流與理解、探索與冒險的同義詞。台灣不僅有著讓人眼花撩亂的異鄉風情，也代表著意想不到的嶄新機會。我在這裡嘗試新奇的食物，像是水餃和臭豆腐，並且學習如何在擠滿單車和機車的大街小巷穿梭自如。一方面，我努力用我粗淺的中文，讓別人聽懂我說的話；但同時我也發現，無論走到哪裡，迎接我的都是滿滿的親切友善與熱情好客。

因此，在成為美國外交官後，能夠以台灣作為我派駐海外的第一站，真是再適合不過了。畢竟，是台灣首先點燃了我對亞洲、尤其是台灣的畢生興趣，也激發了我對跨文化理解和共享目標——也就是外交工作——的終身熱忱。此後，我也曾派駐其他地點，多數是在大中華區域，但我的台灣經歷與回憶始終常存我心。最終我能以美國駐台最高層級外交官的身分回來這裡，可說是我多年職涯的高峰。顯然，我這一生注定與台灣有著深刻的連結，或者也叫作「緣分」吧，才會讓我一次又一次不斷地回到台灣。

常有人問我，為什麼我這麼喜歡台灣。我總覺得：「答案不是很明顯嗎？」不過如果一定要我從個人與專業的角度，解釋我對台灣的喜愛與敬佩之情，我通常會提到以下幾個領域：

首先，台灣兼具活力與穩定、進步與延承、還有創新與傳統。每次回到這裡，我都對台灣社會在各個方面日新月異的進步感到驚艷不已。台灣的民主更臻成熟，經濟益加蓬勃，環境保護更受關注，藝術文化發展也生生不息。

台灣在許多最先進的科技產業上持續為全球創新樹立標竿，但與此同時，台灣的社會穩定和文化傳承依舊令人欽羨佩服。儘管生活充裕且形象良好，台灣人民卻依然謙虛樸實、平易近人。在台灣，最古老的傳統薪火相傳、歷久彌新。文化和歷史古蹟受到妥善的修復與保護；年輕人也可以學習代代相傳的書法技巧，接著再把作品秀在Instagram上。

再者，對美國來說，台灣正是共享利益與共享價值交集的典範。美台夥伴關係的重點在於確保科技發展能夠嘉惠、而非傷害我們雙方的經濟，科技突破則應被用於鞏固、而不是破壞我們的原則。美台之間自由、多元、平等及透明等共享價值，時時激勵我們努力在世界各地打造民主社會的韌性。而我們也持續尋求新的方式，為解決全球問題做出貢獻，這麼做不僅是因為能夠造福我們自己的人民，也是因為我們相信，身為21世紀敦親睦鄰的好夥伴，就是該這麼做。

最後，每當我想到台灣、以及整體美台關係，我總會想到希望、光明和成長。美台的情誼在過去40年來不斷拓展與茁壯。我相信每任處長都會同意，他們離開台灣時的美台夥伴關係，比起他們剛上任時都更上一層樓。同樣的，當我向AIT告別的那一天，我的心中將充滿肯定與成就感，因為我知道，美台夥伴關係比以往都更加深刻和強健，我也對自己能為美台關係今天亮眼的進展小有貢獻，而深感驕傲。

但是，比起這些事情，我想我更難忘的是台灣在我生命中所留下的深刻印記。我永遠會記得我在台灣度過的第一個聖誕節，還有第一個農曆新年。我永遠會記得台灣朋友的真摯與溫暖、教會同伴堅定的信仰、炎炎夏日來一碗芒果冰的沁涼、資源回收車沿街播放《給愛麗絲》的回音，還有巷弄中撲鼻而來的茉莉花香，這些都會是我畢生珍藏的美好回憶之一。我也會記得好友間的餐聚、充滿歡笑和故事的夜晚、以及一路以來我受到過的無數的善意與關懷。我更會永遠記得，是各位台灣朋友們，你們以各種不同的方式，讓我和我家人的生命更加地豐盛美好。對此，我要衷心地謝謝大家。

雖然我將離開台灣，但台灣不會離開我。」

— 美國在台協會處長 酈英傑

✅信件全文亦可至AIT官網查看：https://bit.ly/2TSkLDF

📝A Farewell Letter from AIT Director W. Brent Christensen

"As my time as AIT Director draws to a close and I prepare to leave Taiwan, I want to take this opportunity to tell you what this experience has meant to me. It is not an exaggeration to say that this has been the honor of my life and the fulfillment of a career-long aspiration.

The first time I left my hometown at age 19, it was to come to Taiwan. From that early age, Taiwan became synonymous for me with the ideas of exchange and understanding, exploration and adventure. Taiwan represented both disorienting foreignness and unexpected opportunity, as I tried new food – like shuijiaos and qiu doufu – and learned to navigate my way through streets crowded with bicycles and scooters. And struggled to make myself understood with my rudimentary Mandarin. But all the while discovering the kindness and generosity that welcomed me wherever I went.

It felt appropriate for me to serve my first tour as a U.S. diplomat in the place that first sparked in me a lifelong interest in Asia – and in Taiwan in particular – and in cross-cultural understanding and shared purpose, or in other words, diplomacy. After that, my career took me to other places, but mostly still in the China region. But the memories of my experiences in Taiwan stayed with me. And finally having the opportunity to serve as the top U.S. diplomat to Taiwan was the culmination of all the years that came before. It is clear that I have a lifelong connection to Taiwan, or “yuanfen,” that has led me to return again and again.

People often ask me why I have such a fondness for Taiwan. “Isn’t it obvious?!” I always think. But when forced to explain my affection for and professional fascination with Taiwan, I usually come back to a few themes.

First, dynamism and constancy; progress and preservation; innovation and tradition. Every time I return to Taiwan, I am immediately struck by the many ways Taiwan has advanced as a society. Taiwan’s democracy grows more mature, its economy more prosperous, its environment more cared-for, and its arts and culture more vibrant.

Taiwan’s industry continues to set the benchmark for global innovation in some of the most sophisticated technologies, but at the same time, Taiwan society is remarkable for its stability and cultural continuity. Taiwan’s people, despite their relative wealth and stature, continue to be modest and unassuming. Taiwan’s most ancient traditions are alive and well. Cultural and historic sites are restored and preserved. Young people may learn calligraphy techniques handed down for generations, but then share their work on Instagram.

Second, for the United States, Taiwan exemplifies the intersection of shared interests and shared values. Our partnership is about making sure our economies are beneficiaries rather than casualties of technological development and ensuring that technological development advances rather than undermines our principles. Our shared values of freedom, diversity, equality, and transparency inspire our efforts to build the resilience of democracies around the world. And we continue to find new ways to contribute to global problem solving, both because it benefits our own peoples and because we share the belief that this is what it means to be a good neighbor in the 21st century.

Finally, I associate Taiwan – and the broader U.S.-Taiwan relationship – with hope, promise, and growth. This friendship has expanded and flourished over the past 40 years; I believe every person who has done this job walked away knowing they left this partnership better than they found it. I will similarly leave AIT with a sense of accomplishment and success, knowing that the U.S.-Taiwan partnership is deeper and stronger than ever, and feeling immensely proud of my small role in getting us there.

But more than any of these things, I will remember the ways that Taiwan has touched me personally. I will always remember my first Christmas in Taiwan – and my first Chinese New Year. I will remember the warmth of Taiwan friendship, the faith of my fellow church members, the taste of a mango bing on a hot summer day, the echo of “Fur Elise” from the recycling truck, the fragrance of jasmine blossoms in village alleyways – these are just some of the memories I will treasure. I will remember the long dinners with dear friends, full of laughter and stories. And I will remember their many kindnesses. I will remember all the ways big and small that you, the people of Taiwan, touched my life and the lives of my family. And for that, I thank you.

I may be leaving Taiwan, but Taiwan will never leave me. "

-- AIT Director William Brent Christensen

✅Read the letter: https://bit.ly/3hUrsgw

บางบทเรียนสั้นๆ จากชีวิตสี่สิบปี
---
1. ถ้าพยายาม เราอาจเป็นอะไรได้หลายๆ อย่าง แต่เราไม่ต้องเป็นทุกอย่างก็ได้ เป็นในสิ่งที่ทำแล้วมีความสุข
2. ทำสิ่งที่มีความสุขให้สุดฝีมือ จะมีคนได้รับความสุขจากสิ่งที่เราทำ สิ่งนั้นอาจเป็นอาหารอร่อย ดนตรีเพราะๆ รูปถ่ายสวยๆ หรือการงานทุกชนิด
3. ความรักในการงานเกิดจากความทุ่มเทใส่ใจลงไปในนั้น หากไม่ทุ่มเทก็ยากที่จะรักงานนั้น...
Continue ReadingSome short lessons from forty years of life.
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1. If you try, we can be many things, but we don't have to be everything. Be what we do and be happy.
2. Make the best of the best. Someone will be happy by what we do. It may be delicious food, beautiful music, beautiful photos or all kinds of work.
3. Love in work is caused by devotion. If it is not dedicated, it's hard to love that job.
4. Some people love the job, so they are dedicated. Some people are dedicated, so they love anything. But the complete cycle must have these two things.
5. If you don't like anything, don't waste your time complaining. Fix it to be what you like. If you can't solve it, run away. Take time to spend
6. Separate what is worth wasting time. When separated and put your hands on the lost.
Haha. Don't go into the battleground of emotions. Someone gives a sword. Just smile and don't accept that sword.
8. Delicious food. Good for tongue. Food is not good for our heart. We don't eat every meal. The taste of life is a delicious meal. The reward. Bad meal is training.
9. Separate sincere people with unsincere people to prevent their disappointments.
10. sweet words are often not true, but I taste it because I want it to be true as they say.

...

Haha. Look at the mirror often, not for grooming. Remove marks, but to see your own marks clearly and don't look at yourself. That's just imagination.
Haha. Don't be so smart that you are not happy.
13. meatballs that you like. You should eat one when you are hungry. And if you want to keep it at the end, you can keep it all. If you won't have a favorite.
Haha. Don't be too big about everything. The best diet is to eat some snacks. Training yourself. The important thing is the day that I give up for yourself.
15. If doing something has a hundred points to reach eighty, you should be happy. Then the strength to do something else or be happy with not doing anything.
16. factories that don't have a flower garden. It's dry.
17. Coffee and Cookies. Turn your office into a more pleasant room.
18. Soft chairs. Lay back to read books. It's an investment that doesn't regret money.
19. as well with a good bed. It's expensive but I use it for another twenty years. I have power to sleep
20. Sleep when it's time to sleep in order to be alive.

...

21. Traveling should read the story of that place, history, faith, lifestyle will wake up the remains and brick into wisdom.
22. Take a long time with what you like or care about. It will give us some value. People too.
23. Many times. Good wisdom is caused by little ones, not the one who wrap himself with knowledge in the book and the face.
Haha. Don't be quick to believe those who read it, but haven't passed the experience.
Lol allow yourself to be lazy some days
26. Explore yourself. If you suffer, one day, it means that you want to start beyond the ability.
27. We don't want everything to be happy. We want happiness to be happy and happiness happens when there is only something.
28. Practice to accept things that are not like every day. This is the way of peace in the heart.
Haha. Whatever is old, I have changed. If you don't have anything. I have a lot of things
30. of the show is too much. It will become trash.

...

31. There should be items to use, not for show. You should be a life that you have used, not to
32. Intelligence is useful when making others better or happier lives.
33. Intelligence that brings suffering is one kind of stupidity.
34. Reduce criticism, make change.
35. Collaborate with people who think differently can often create new things.
Haha. We may be wrong -- always keep this in my heart.
37. in the sun. Apply sunglasses and sunglasses.
38. socks that you should leave.
39. Buy good shoes because it will make you look better.
40. Good stuff is not at the price, but it's up to the choice.

...

41. When parents are old, you can give up to them. Even if they understand that the world is flat, they can give up if they make
Haha. Smile. Our smile is the happiness of those who love me. They want to see me happy.
Haha. Don't be too much. Life will have less.
44. Read a good book for at least a month.
Haha. Laughing with friends once a month. More than that's better.
46. Take yourself out of a safe space to grow and back to hug for a break.
Haha. Run and go out to the sun. Don't live like the world is the air conditioning room.
Haha. Smile for myself and the barber. When I cut off.
Haha. Yes, I smile for my own heart in everything.
Haha. Tell yourself that I am not a god. I can be wrong. I can be stupid. Others can forgive yourself. Always forgive others. No one wants to be stupid. Want to be bad. Love and forgiveness is necessary forTranslated

今日有嘉賓 陸浩明 6號 上嚟傾下計
仲會教大家煮
📌姜蔥牛肉
📌羊腩煲
📌 Oreo truffles

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龍蝦尾牛柳凍肉資料👉https://bit.ly/3adssZ3

20210102 Live Recipes 中英對照
Many thanks EasyCook 義工團🙇‍♀️🙇‍♀️🙇‍♀️🙇‍♀️

重温影片：
https://youtu.be/ib0I-ik0G9Y

奧利奧朱古力球
材料 :
📌 奧利奧餅 25塊
📌 忌廉芝士 4oz
📌牛奶朱古力塊 (放朱古力入一隻碗再用煲煮熱水隔水來溶化)
📌白朱古力塊 (放入另一隻碗, 丶一樣是隔水溶化)

餡料：(隨意放或不放）
📌 榛子醬 (隨意加入與否)

做法:
1. 將25塊奥利奥饼用食物處理器打碎再加入忌廉芝士攪拌均勻

2. 將(1)的材料倒入碟中, 揉成小球. 可隨意放入揍子醬與否

3. 將溶了的牛奶朱古力及白朱古力分別用匙滴在每個奧利奧小球上面. 再灑上彩虹糖針(rainbow sprinkles)

4. 將奧利奧朱古力球放入雪櫃15分鐘冷却後便可享用

Oreo Truffles
(YouTube video starts at 45:30.)
Ingredients:
Oreo cookies - 25 cookies
Cream cheese - 4 oz

Filling ingredient:
Hazelnut spread

Dipping chocolate ingredients:
Milk chocolate blocks - melt over double boiler
White chocolate blocks - melt over double boiler

Toppings ingredient:
Rainbow sprinkles

Methods:
1. In a food processor, add in Oreo cookies, cream cheese, and pulse into a dough like consistency.

2. Transfer to a plate and roll into balls with or without hazelnut spread filling.

3. Drizzle milk and white chocolate over chocolate balls. Sprinkle with rainbow sprinkles on top.

4. Cool to set for 15 minutes in the refrigerator. Serve.

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薑蔥蠔油炒牛柳

配料：
牛柳 大約一磅，切片
生薑 一大段，切絲
蔥 2棵（切段、分開白色及綠色2份）

醃料：
油 1湯匙
糖 2茶匙
生抽 少許（因為稍後會加入蠔油）
粟粉 2湯匙

調味料：
蠔油 1湯匙（用少許紹興酒拌勻)
紹興酒 1湯匙

做法：

1. 牛柳加入1湯匙油，充分混合以使肉質鬆軟。

2. 加入糖，生抽， 粟粉，攪拌均勻。

3. 燒紅炒鑊，加3湯匙油，薑絲， 爆香。

4. 加入白色部分蔥段，爆香。

5. 加入醃過的牛柳，然後把牛柳分散，使其平均分佈在鑊中，勿炒。

6. 在炒鍋邊緣撒入紹興酒，用筷子稍微撥動牛柳。

7. 加入蠔油，然後迅速炒至尚有少許血紅色，加入綠色部分蔥段，兜勻後上碟食用。

Stir-Fried Beef Tenderloin with Green Onion and Oyster Sauce
(YouTube video starts at 25:00.)
Ingredients:
Beef tenderloin - sliced
Ginger - shredded very thin
Green onion - a bunch (green parts only)

Marinade ingredients:
Oil
Sugar - to taste
Light soya sauce - to taste but not too much because oyster sauce will be added later
Corn starch

Seasoning ingredient:
Oyster sauce - 1 tbsp
Shaoxing wine - 1 tbsp

Garnish
Green onion - (green parts only)

Methods:
1. In a bowl, add in sliced beef tenderloin, and oil. Mix well to loosen up the meat first for better absorption of other seasonings after.

2. Add in sugar, light soya sauce, corn starch, and mix well.

3. Heat up a wok to very hot. Add oil, shredded ginger, and fry until fragrant.

4. Add in green onion (green parts only).

5. Add in the marinated beef tenderloin and spread out evenly in the wok. DO NOT stir fry them yet.

6. Drizzle in Shaoxing wine around the edge of the wok.

7. Add in oyster sauce and quickly stir fry until medium rare. Meat will be fully cooked when transferred to serving plate.

8. Transfer to serving plate and garnish with green onion. Serve.

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有味飯

材料
📌 栗子適量
📌 紅蘿蔔適量
📌 椰菜適量
📌 薑一片
📌 豉油3湯匙 （每一杯米一湯匙）
📌 麻油1湯匙

做法
1. 洗米，米放入電飯煲內膽。
2. 栗子除殼除衣，用熱水浸一浸，一粒開四小粒。
3. 紅蘿蔔切粒，椰菜切大粒，薑切粒。
4. 薑粒加入已洗好及已量好水的米中，栗子，紅蘿蔔，椰菜鋪在米上，再加入豉油，麻油，放入電飯煲，調較時間開始煮飯。
5. 飯熟後取出，用筷子撈勻，即成。

Flavored Rice with Chestnut, Carrot and Cabbage
(YouTube video starts at 2:28.)
Ingredients:
Rice - 3 rice cups (wash and rinse well)
Water - enough to cook the rice
Chestnuts - (remove outer shells, soak in hot water and peel of the inner skins. Cut each one into four pieces. Do not cook them.)
Carrot - (cut into cubes)
Cabbage - (cut into pieces)
Ginger - (cut into small pieces)

Seasoning ingredients:
Light soya sauce - 3 tbsp
Sesame oil - 1 tbsp
Brown sugar - optional to stir in before serving to sweeten the rice

Methods:
1. In a rice cooker inner pot, add in rice, water, ginger, chestnut, carrot, cabbage, light soya sauce, and sesame oil. Mix well.

2. Put the rice inner pot in the rice cooker and set to rice cook mode.

3. Mix well before serving.

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羊腩煲

材料
📌 黑草羊羊腩連骨2磅
📌 酒少許
📌 油少許
📌 蔥頭適量
📌 蒜頭適量
📌 香葉2塊
📌 蔥白適量
📌 薑8 - 10片
📌 冰糖1粒
📌 竹筍適量
📌 冬菇適量
📌 馬蹄適量
📌 竹蔗適量
📌 枝竹適量
📌 蠔油1湯匙
📌 芹菜適量
📌 大蔥適量
📌 中國蒜適量

醬汁材料
📌 南乳大半磚
📌 南乳汁1湯匙
📌腐乳3磚
📌 柱侯醬1湯匙
📌 紹興酒2湯匙

腐乳汁材料
📌 腐乳3磚
📌 白砂糖1湯匙
📌 熱水少許
📌 檸檬葉絲

做法
1. 羊腩洗淨，抹乾水份。之後乾鑊落羊腩，羊腩皮向下，稍煎一會，之後兜勻，炒至油出，見乾身，加入清水汆水，再落少許酒，待煮滾。
2. 準備大碗放入醬汁材料，南乳用匙羹壓爛，攪勻，備用。
3. 羊腩煮滾後，羊腩倒在篩中，用清水過一過，瀝乾水份。
4. 開新鑊落薑片，加油，加入蔥頭，蒜頭爆香，再加入香葉，之後加入步驟2的醬汁炒勻，再放入蔥白，加少許油，之後放入已瀝乾水份的羊腩炒勻。加入清水，再兜勻，放入冰糖，竹筍，冬菇，馬蹄，兜勻。
5. 高速煲放入竹蔗墊底，倒入步驟4已炒好的羊腩，調較煮肉程式，需時40分鐘。
6. 細碗內加入腐乳汁材料，壓爛腐乳，再加入檸檬葉絲，撈勻。
7. 差不多40分鐘，用細火燒紅砂鍋，倒入羊腩，調較大火收汁，把竹蔗取走，再放入枝竹，加入蠔油，攪勻。再放入中國蒜，芹菜，大蔥，煮至收汁，即成。

備註：
1. 食用時可加入步驟6的腐乳汁。
2. 如果不用高速煲，用普通鑊或鍋，水要蓋過羊面，滾了後，細火忟1小時，（切記不要開蓋睇），1小時後關火不要開蓋，等30分鐘，再開火忟15 – 30分鐘。再繼續餘下步驟。

Lamb Brisket Stew
(YouTube video starts at 4:30. Skip to 1:11:05 for final preparation.)
Ingredients:
Lamb brisket - 2 lbs (cut into chunks, wash and rinse well. Do not blanch yet.)
Ginger - about 12 slices (use more ginger when cooking lamb)
Garlic - about 2 bulbs or more
Shallot - about 2 bulbs or more
Bay leaf - 2 pieces
Bamboo shoots
Shiitake mushrooms - rehydrated
Water chestnuts
Sugar canes - (to be lined on the bottom of the pressure cooker pot and also to balance out the heaty lamb meat and for the sweetness)
Clay pot

Seasoning ingredients:
Red fermented bean curd (“Nam Yu”) - a little more than ½ a cube
Red fermented bean curd (“Nam Yu”) liquid - 1 tbsp
White Fermented bean curd (“Fu Yu”) - 3 cubes
Chu Hou paste - 1 tbsp
Shaoxing wine - 2 tbsp
Green onion - a bunch (white parts only)
Oil
Water - enough to cover all ingredients
Rock sugar - 2 large pieces (to tenderize meat)

Vegetables to be added before serving:
Celery - shredded
Dried bean curd - rehydrated
Leek - shredded
Spring onion - shredded
Chinese lettuce - optional

Seasoning to be added before serving:
Oyster sauce

Dipping sauce ingredients:
White fermented bean curd (“Fu Yu”) - 2 - 3 cubes
Sugar - to taste
Hot water - enough to make a sauce
Lemon leaf - shredded

Methods:
1. In a pan, DO NOT add oil. Add in lamb brisket pieces with the fat facing down the pan first and fry until the fat has release their oil to lessen the gamey smell.

2. Keep stir frying until fragrant then add enough water to submerge all the lamb brisket pieces. Add in Shaoxing wine and bring to a boil to release all impurities.

3. Transfer precooked lamb brisket pieces to a colander, rinse well, and pat dry. Set aside.

4. In a bowl, add in red fermented bean curd (“Nam Yu”), red fermented bean curd (“Nam Yu”) liquid, white fermented bean curd (“Fu Yu”), Chu Hou paste, Shaoxing wine, mash and mix well. Set aside.

5. In a wok, add in ginger slices, oil and fry them until golden brown. Add in garlic cloves, shallot cloves, and stir fry until fragrant on LOW heat.

6. Add in bay leaves, sauce prepared in Step 4, green onion (white parts only), and stir fry.

7. Add more oil and stir fry until fragrant.

8. Add in precooked lamb brisket pieces to the wok, and stir fry until all pieces are covered with the sauce. Add in sugar canes to the bottom of the wok now if you using stovetop instead of pressure cooker.

9. Add enough water to submerge all the lamb brisket pieces for cooking on stovetop and bring to a boil on HIGH heat then turn to LOW heat and cook for 1 hour.

10. DO NOT open the lid during this one hour of stewing or the meat will not be tender. After 1 hour turn off heat and let it sit for further 30 minutes then turn on LOW heat again and stew for additional 15 to 30 minutes.

11. If you are using pressure cooker, add less water then add in bamboo shoots, shiitake mushrooms, water chestnuts, and mix well. Transfer to the pressure cooker pot that is lined with sugar canes on the bottom of the pot, set to meat setting and cook for 40 minutes.

12. If you are using stovetop, add in bamboo shoots, shiitake mushrooms, water chestnuts after 1 hour of stewing.

13. To make the dipping sauce, in a small bowl, add in white fermented bean curd, sugar, water, lemon leaf, mash and mix well. Set aside to serve with the lamb brisket stew.

14. Heat up a serving clay pot. Transfer the lamb brisket from the pressure cooker or from the wok to the serving clay pot.

15. Turn on HIGH heat.

16. Remove the sugar canes from the clay pot.

17. Add in rehydrated dried bean curd, oyster sauce, and mix well.

18. Add in spring onion, leek, celery, and mix well. Serve with dipping sauce.

＃肥媽食譜
＃mariarecipes

YOU might like my ' Vlog' channel https://www.youtube.com/channel/UC4sQ3_5cOrfoFl2cB89VcCw?sub_confirmation=1"
Written recipe CUP measurement and notes here: http://www.cookingadream.com/2017/10/adsbygoogle-window.html

You like carrot or not you will like this carrot cake. It's soft and moist, you don't really taste carrot in it. The orange flavour goes very well with it, This is my own recipe and this is how I like my carrot cake. but if you want to use vanilla, cinnamon, almond you certainly can. Although I strongly recommend that you try the way it is.
If you like this carrot cake you might also like this lemon cake https://youtu.be/R7Y8sAZmIO0

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MORE VIDEOS:
Blueberry muffins: https://www.youtube.com/watch?v=2mAOjGV_zGs
Raisin buns: https://www.youtube.com/watch?v=Lpyp3t9O11c
Cinnamon rolls: https://www.youtube.com/watch?v=q-e7Bk8hfrg
Custard buns: https://www.youtube.com/watch?v=v00CmQbUK0c
Apple muffins: https://www.youtube.com/watch?v=p4IKN4UROxA
Strawberry ice-cream: https://www.youtube.com/watch?v=pRYWdd_iVF0
Chicken nuggets: https://www.youtube.com/watch?v=A5YyB7FdjpY
Cheesecake: https://www.youtube.com/watch?v=P2U5JsPoFpw
Pita bread: https://www.youtube.com/watch?v=XU4gFRLPZZI
Brownies: https://www.youtube.com/watch?v=pzLAPTMz-k0




music: Prelude No. 22 by Chris Zabriskie is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/)
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Hello, my name is Kinoshita Yuka! I love eating.
OoGui (eating a lot) is my channel's main focus. I often do a social eating live (Mukbang)
Today,I ate Rice Bowl ( Donburi ) with Boiled Eggs, and i used to make that 30 Eggs with a lot of ingredients like green onion, soy sauce and toppings as well like meat and mayonnaise and a lot more, all that exceed 5kg of weight . It was so easy in how to make and delicious in taste ！！！
木下ゆうかLINEスタンプ２でたよ！！！ᐠ( ᐢᐢ )ᐟ
https://store.line.me/stickershop/product/1265744/ja
LINEアプリ内の、スタンプショップで『木下ゆうか』と検索すると出てきます！

セカンドチャンネル作りました！∩＾ω＾∩
木下ゆうかのゆるちゃん！/YukaKinoshita２
https://www.youtube.com/channel/UCjpPqow_Rlv0A9RePeJ6nAA

⭐️２０１６木下ゆうかオリジナルグッズができました！\(﹡ˆOˆ﹡)/
【Tシャツ&パーカーが追加されたよ！】https://uuum.skiyaki.net/yuka_kinoshita

【はらぺこパズル】ごはんに恋をした
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木下ゆうか：“Yuka Kinoshita” Japanese

⭐️[[TURN ON CC FOR SUBTITLES]] ⭐️
for more fully subtitled videos click here bit.ly/YukaEats

⭐️Thank you Aphexx（@aphexx9 )-English subtitles
⭐️Thank you Range o（@orange0204)-Chinese subtitles
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⭐️Thank you Taejun Lee -Korean subtitles
⭐️Thank you Jane-Korean subtitles
⭐️Thank you Jennii-Japanese subtitles
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⭐️Thank you Alice M (@YannaBurton)-French subtitles

If you've captioned/subbed one of my videos please inform me via E-mail. Thank you

⭐️エンディングなどのイラストは、ケイジェーさんに書いていただきました！（Twitter　@K__j_344）
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⭐️中国語の字幕を作ってくれてるRange oさんがチョコエッグをまとめたサイトを作ってくれました！
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こちらは年表だよ！
https://sites.google.com/a/origin-rise.twbbs.org/origin-rise/mochiko
Thank you Mr. Range o！

⭐︎FOLLOW ME
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大食いが不思議な方は是非この動画を観てください！
http://www.youtube.com/watch?v=wJ3qb8tTUlM&sns=em


I’m also a competitive eater as a job.
Please let me know via email or comment if you have any requests what you want me to try or you wanna have a food battle with me!

素材提供 PIXTA

お仕事の依頼はこちらにメールください(﹡ˆᴗˆ﹡)
Please contact me if you have any job requests.
[email protected]

Thank you for supporting in making subtitle.

Eating McDonald's Big Mac, McFlurry, Apple pie as well as trying some new limited edition burgers from McDonald's Singapore! I've added lot's of tartar sauce on the Big Mac, which made it really creamy yummmsss.. You guys should it, it taste pretty good :p

Thank you Patreons! Support my channel on Patreon https://www.patreon.com/peggieneo

Subscribe to my channel: https://www.youtube.com/peggieneo?sub_confirmation=1

What I ordered: 2 Big Macs, 3 BBQ Beef Burgers, 3 Black Pepper Chicken Burgers, 2 Large Fries, 1 Apple Pie and 1 Dinosaur McFlurry ice cream.

Timeline:
3:12 BBQ Beef Burger with Egg
5:00 Dinosaur McFlurry (vanilla soft serve with rich chocolate malt)
5:54 Black Pepper Mayo Chicken with Egg
11:03 Big Mac with tartar sauce
32:00 Apple Pie

Thank you for watching! Hope you've enjoyed this McDonald's mukbang eating show! Check out more of my eating shows and food challenge videos below!

Fast Food Mukbang Shows
McDonald's Nasi Lemak Burger https://youtu.be/7yTp7cXTwkU
KFC Hot Devil Wings https://youtu.be/9tMu3xSWY7g
Jollibee Fried Chicken https://youtu.be/5jARqok-QzQ
Domino's Pizza & Flamin Hot Cheetos https://youtu.be/fFF5tu6N2gM

Food Challenges
Massive English Breakfast in UK https://youtu.be/3m62-_VtzzE
Pho Noodles Challenge in UK https://youtu.be/7DOPI6tSy3M
$20 McDonald's Value Menue Challenge https://youtu.be/3CQoTjLUkpM

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Music
"Vicious" Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
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Sound Effects
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