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►SUBSCRIBE for 2 new videos per week: http://bit.ly/MarkWiensSubscribe ►T-shirts available now: https://migrationology.com/store/ Congratulations to Jay Fai (ร้านเจ๊ไฝ) who recently was awarded a Michelin Star! Jay Fai (ร้านเจ๊ไฝ) is no doubt one of the most legendary Thai street food restaurants in Bangkok - some people are loyal fans, others say that it’s overpriced. It’s a Thai restaurants in Bangkok that I had been wanting to eat at for a long time, but never got around to it - partly because it is so expensive. So finally one day for lunch, Ying and I drove over to central Bangkok to try Jay Fai (ร้านเจ๊ไฝ) for the first time. But really quickly, about the name.... In Thai, Jay (เจ๊) means a Chinese Aunty and Fai (ไฝ) means a mole, yes a mole. What I can tell you first about the restaurant is that the owner is absolutely awesome. She wears ski goggles and a snow cap while she’s cooking, and she cooks over huge fire charcoal, fanning the flame as she expertly cooks. She’s also quite a character, and she loves to chat - so while I was filming she shared all about herself, and how her method of cooking her legendary Thai crab omelet ensures that it doesn’t soak up very much oil. It’s indeed the most amazing omelet you might ever see in your life. Crab omelet (ไข่เจียวปู) - You can either order the 800 THB or the 1000 THB crab omelet, I went with the 1000 THB. It’s huge, but only uses 2 eggs, but it’s packed with shell less crab nuggets. The omelet is cooked burrito style, and it’s massive. It’s a must order when you eat at Jay Fai (ร้านเจ๊ไฝ). Drunken noodles (เส้นใหญ่ผัดขี้เมาทะเล) - Her version of Thai drunken noodles (pad kee mao sen ya) is the dish I would come back for over and over again. Again, it’s not cheap, but the quality of seafood and the seasoning that she uses is superb. The balance of flavor will blow your mind - it’s really the best plate of Thai drunken noodles I’ve had in Bangkok. Tom yum goong (ต้มยำกุ้ง) - For our final dish we tried Jay Fai (ร้านเจ๊ไฝ) tom yum goong. Again, massive prawns and seafood were used, and she cooked it over charcoal. It was awesomely delicious, sour, and flavorful. Conclusion: Eating at Thai street food restaurants like this can be all about expectations. You have to go in knowing the prices are very high and you’re going to spend way more money than going to any other corner Thai street food restaurant. That being said, it’s a one-of-a-kind historical culinary legend of a restaurant in Bangkok. I thoroughly enjoyed my experience eat at Jay Fai (ร้านเจ๊ไฝ), and it was an honor to stand there and talk with Jay Fai (ร้านเจ๊ไฝ), and then eat her cooking. Total price - 2,370 THB ($72.32) Jay Fai (ร้านเจ๊ไฝ) Address: 327 Thanon Maha Chai, Samran Rat, Phra Nakhon, Bangkok 10200, Thailand Open hours: 1:30 pm – 1:30 am Phone: 02-2339384 ที่อยู่ 327 ถนน มหาไชย แขวงสำราญราษฎร์ เขตพระนคร กรุงเทพฯ 10200 โทร. 02-2339384 เปิดบริการ 13.30-01.30 น. MUSIC: https://goo.gl/HwVjdo ***CAMERA GEAR*** I used to make this video (these are affiliate links): Main camera: http://amzn.to/2sV0XQO Main lens: http://amzn.to/2szLZNf 2nd lens: http://amzn.to/2wXXT8h Microphone: http://amzn.to/2rBKD3z Gorillapod: http://amzn.to/2rBFkkI I would love to connect with you! Instagram: https://instagram.com/migrationology Facebook: https://www.facebook.com/migrationology T-shirts available now: https://migrationology.com/store/
Bliss Veg Resto is a small street food joint in Mumbai which serves innovative fusion dishes with lots of cheese added on top. They also offer different types of Panini, sandwiches, garlic breads, pastas and pizzas. Their speciality is unique fusion dish called Pizza Punch, the Panipuri made Pizza style. Puri filled with exotic veggies, pizza sauces and topped with lots and lots of cheese . The cheese on top is melted with a blow torch, which makes it amazing watch before it is ready to eat. Address: Bliss Veg Resto, Sevaram Lalwani road, Opposite Vijay Society Hall, Mulund West, Mumbai Music Credits: Marxist Arrow by Twin Musicom is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/) Artist: http://www.twinmusicom.org/
Supersweet, watered-down milk shakes are nobody's idea of a good time. Tyler Malek, head ice cream maker at Salt & Straw in Portland, Oregon, has a few tips to help you achieve a thick, velvety milk shake without turning it into a sugar bomb. ======================CHOW.com========================= Didn't know that you were doing it wrong? To avoid any future mistakes, bone up with a few more You're Doing It All Wrong videos: http://www.youtube.com/show/youredoingitallwrong Subscribe to CHOW: http://bit.ly/xTzxYj For more recipes, stories and videos, check out http://www.chow.com/videos CHOW on Twitter: http://twitter.com/#!/CHOW CHOW on Facebook: http://www.facebook.com/Chow ========================================================
Chocolate Chip Basil Ice Cream Chocolate Chip Mint is a classic, but we did not have enough mint in our herb garden. So we made the next best thing, and that is chocolate chip basil. Does anyone want to try some?!
Alicia shows you her secret creme brulee recipe. This creme brulee recipe is easy and you do not need a blowtorch to make it. Alicia shares the recipe step by step and shows you how easy this impressive dessert is to make. Follow us on Instagram, Facebook, Twitter, Steemit and on our blog www.rudiandalicia.com Follow our pregnancy channel: Three Please Remember to subscribe to not miss out on more great vlogs like these. Send us something: P O BOX 23009 Helderkruin Roodepoort 1733 South Africa For business inquiries: email@example.com
Frozen Hot Chocolates are great, but try my Mezcal Frozen Hot Chocolate!
Blow Torch: https://amzn.to/2v2U9QP
MEZCAL FROZEN HOT CHOCOLATE
1 Hot Minute Chocolate Bar (roughly 2 ounces)
3 fluid ounces Mezcal (or Tequila)
1 Tbsp light blue agave
3/4 c whole milk
1/2 c heavy cream
3 c ice
Use a peeler to shave some chocolate for garnish and set aside shavings. Chop the remaining chocolate bar into small chunks. Melt chocolate on medium low to low heat over a double boiler. Once chocolate is melted take off heat and wipe the bottom of the bowl (to remove moisture). Incorporate agave, Mezcal, milk, and cream into melted chocolate. Add ice and chocolate mixture into blender - blend until smooth. Portion into glasses.
FOR WHIPPED CREAM
1/4 c heavy cream
splash of vanilla
light blue agave (to taste)
grated cinnamon (to taste)
In a medium to large bowl whisk cream to stiff peaks. Add vanilla. To taste, add agave and cinnamon.
Dollop whipped cream onto frozen hot chocolate. Sprinkle with chocolate shavings. Push mezcal-soaked cinnamon stick into drink and torch the top of the stick until fragrant. ENJOY!!!