Critesbill, i learned about clarified butter from Marco White. To say that what I wrote is retarded is say that Marco is retarded. Oh let me guess, you have no idea who Marco White is. I hate nobodies who act like they know more about cooking than the world's finest chefs. Just who do they think they are?
I've been in few in NY, some of them are really good, others you can pass them as average, and as a chef you learn how to appreciate food... Working for a Michelin restaurant is hard but at the end is worth for the experience you get
Marco White has said that a restaurant gets 2 stars for the very best cooking, 3 stars for the food and ambience. You can learn some very good basic techniques from chefs like this, and then apply them to foods you like. Clarified butter works wonders on softening up stew meat or steak for example, and its real easy to make.
michelin a grande farsa da gastronomia,so na europa tem estrelas,kkkkkkkkkkkkkk todo el restante de otros continentes ninguem sabe cosinha,so franca e espanha sao bom nossa
Well that's a good point. It's like watching certain critics though.. If you follow one person's opinion over time... And you think he is right most of the time, you start to trust that person's opinion.
So if that guy then suddenly tells you to DEFINETLY check it out, you get a good idea that the product has a high chance of being good. It's not always true, sure.. Anyway, I get where you're going :) Cool
They are all french because Michelin is french and usually only gives michelin to european countries, and besides the art of cooking was started in France
@hectorffs Have you ever cooked fish? It's extremely delicate, and using tongs to manipulate it is careless and irresponsible. By using better tools, you ensure that you won't destroy the flesh, and given how obsessive michelin starred restaurants are about the small details, it's shocking to see them using tongs for fish.
@InvisiMan2006 My mother is an awful cook who couldn't give a flying testicle about food. As I have children, that makes her a 'grandma' who could never in a million years produce anything better than these 'pretentious dishes'. So your comment is spurious. You sir, are merely intimidated by the sophistication of this video and in your fear, attack it with your sentimental, rhetorical home spun wisdom. Would you please do me a favour and piss off. Thanks.
@alexplayspiano1 LOL. Sorry to hear that you missed out on some nice home cooking. Believe me, this fluff on a plate doesn't come close to what I've grown up eating. It's really sad that you couldn't have had a more enjoyable childhood.
@InvisiMan2006 Indeed, It is sad. I am one of millions of people in the UK who was raised by baby boomers who saw cooking as an inconvienience. And yes, I envy the children that grow up in places like southern Italy, who's mothers prepare simple, flavoursome and delicious food. But that is beside the point. Michelin star chefs choose to be more refined, as they see it as fullfilling their potential. They're not trying to beat your grandma's fucking parmigiana! Now will you please piss off.Thanks
What percentage of American people eat this rich-man's food/dining? No wonder they have Ramsay raising hell if it not done right, If I paid that price I'd raise hell too per imperfection. For a family of three I'd rather not go out to spend $50 and use that money instead on some NY steaks at the grocery store with plenty of sides. All I got was pastrami sandwich and it was fatty as hell. At the store it's so lean/rich that you only use a little.
actually whilst french cuisine is predominant in the michelin guides for earning 2 and 3 stars in the tattler and san pellegrino awards the number one restaurant in the world NOMA sells classic danish food, the fat duck and el bulli are both experimental cuisines, and michelin awarded a 1 star to a dingy dim sum restaurant in hong kong so whilst there is a slight bias to classic french cuisine it is getting better
@shortstack12 Well, NOMA is not classic nor traditional danish food whatsoever. They have a principal of using Scandinavian ingrediants, but apart from that and the staff NOMA is something for it self.
Like El Bulli they actually make experimental foods, known as molecular gastronomy, which is definately not traditional for anywhere :)
However, to back up your original point, it's true that michelin star does not require the food to be anywhere near the french cuisine.
do you have understanding comprehension? i didn't say anything about where the restaurant is, or what ethnicity the owner or chef is. i said the style, the theme and the food they produce. there could be AAA+ italian, spanish or japanese restaurants all over europe but they won't get 3 stars because their not french. do you ever wonder why perse and the french laundry have 3 stars?
@i0hate0this0place Perse and The French Laundry have 3 stars because they are amazing restaurants and very unique and inventive. Just look at their menus and you'll see what I'm talking about. There are more Japanese michelin star restaurants in the world than there are French I think but I'm not sure.
@i0hate0this0place Is that why Tokyo has more 3 Michelin star restaurants than any city in the world? That's a huge bias to european food right there. *rolls eyes*
@i0hate0this0place are you stupid? ALL the restaurants in Japan awarded stars serve Japanese cuisine in the traditional manor. As for other cities there are as many stars in London for cuisine that doesnt originate from France as there are for places that do serve French food. Asia and South American countries all have michelin starred places with India having over 100 places with bib gourmands and over 10 restaurants with stars, all serving indian food. Take your prejudice back to the 80s.
@newmiyamoto ok let me get this straight, you know every single restaurant with michelin stars in tokyo? ok prove it, post a video, send me a message with a link. other than that, take your ignorance elsewhere.
@newmiyamoto those 190 arent 3 stars, which is what you said on your comment. of course japan will have more one and 2 stars because the amount of restaurants there overwhelm any other country. your comment said tokyo has more 3 stars than any other city which is false. your comments have been pointless since it didn't have proper points but blatant blurbs. do the math, percentage wise, who has more michelin? even then france surpass tokyo with 3 starred restaurants. that makes the guide biased.
The Guide Michelin is like earning an OSCAR. It should reflect highest standarts in the art of cooking (in a Restaurant) - and cooking is indeed an art. It will and it should help the best to continue like that. One can not deny that having two or three stars for while is getting the owner highest renommée under the chefs themselves. What can be better for a chef than being admired by his fellow chefs?
@cutterschoicenotmine Fine dining doesn't mean necessarily that you have much money. Ask yourself a question: do you eat meals in a restaurant often? If you aren't then obviously you could have aford of it.
@cutterschoicenotmine u r absolutely right....michelin stars is more about poncy and fancy food rather than actual taste....i doubt a plate with 50 ingredients and looks like an art is better than a good as comfort food...seriously...its french with their arrogance...and ignorant about other cuisines....japan can win it cuz they happen to be cleaner and more precise than the french...but good street food or peasant dishes will never get the credit they are due....
@retrotw That's actually VERY incorrect. According to Gordon Ramsey: No one but the people from Michelin star-guide knows the exact qualities that are required to win michelin stars.
However, he notices a pattern. It is simple, good quality ingridients cooked with Chef's precision that usually gets those stars. If you get too pretentious and shove a bunch of different ingridients in there, to the point that customers can't even identify what they are eating, you won't get any.
@Zinodin im not saying im entirely right since i dont know as much as they do obviously...but seriously michelin is still very much poncy...i love gordon ramsays work...but even marco pierre white said he gave bak his stars cuz he thinks the critics that comes knows nothing about food compare to him...so why should he stress his ass off to impress them...just another thought...
I've never been to a restaurant of this caliber but I have heard from my mother that Joel Rubechon in NYC is insane and not as expensive as you would think, expensive but not a downpayment on a house like some french restaurants.
It's all about the food and not the cook. I would rather eat a great roast with all of the great taste of the seasoning and the crisp outer searing then try my taste buds for well prepared genitals. There are many great cooks out there, but only a few know how to make a very basic dish taste special. I consider a great chef to be inspirational in making a classic dish in a tasteful way. So far as the deliberate ingestion of a snale or entrails goes, enough garlic can make a terd palatable.
I love it, I agree 100% I worked at Maximes in Granite Springs, NY and the only thing he had on the menu other than meats and seafood was snails, and they were canned and they tasted like shit, like eating a damn eraser, but like you said, serve em in a garlic sauce and the people were stupid and intimidated enough not to complain. Plus they were all Jewish, nothing against Jews, but what do they know about food. Jews dont have a cuisine of their own. They eat french food.
@Waltank are you an american pissed off because for once a rating agency isnt biased towards the US? Face it, the Europeans are better at cooking than anyone else. That doesnt mean no one ELSE is good at cooking, it's just the grands maitres come from France, Italy, Britain etc.....
@mrbeanaswell its true americans cant cook for shit though, thats why they are the fattest country in the world , look at the shit they feed thier kids .
@aquaboy232008 Are you f****ing kidding me? Maybe you've heard of Thomas Keller, Grant Achatz, Charlie Trotter, Michael Carlson, Mark Ladner, Douglas Keane, Christopher Kostow and numerous other chefs who can go toe to toe with Europe's best?
@mrbeanaswell please take a GOOD look at Asian chefs.You will certainly add them to your list of grands maitres.The scope and theory(I will not even mention execution and skill level)of Chinese,Japanese,and Indian cuisine,to name a few,is at the highest level.
The Michelin Star is the most well recognized laudatory symbol in the culinary world. Acquiring one means that your restaurant will increase in popularity and price, which will both increase the restaurant's prosperity.
I should note, though, that restaurants seem to be hurt more when they lose a Michelin Star than if they never had one at all.
marcus wareing, ur thalking reflects ur personality... a fucking prick really, the stars u got, up ur ass..... there's not finess in ur talking , ramsay swears with elegance.... u,like an estate boy...
Critesbill, i learned about clarified butter from Marco White. To say that what I wrote is retarded is say that Marco is retarded. Oh let me guess, you have no idea who Marco White is. I hate nobodies who act like they know more about cooking than the world's finest chefs. Just who do they think they are?
xebob 1 day ago
@Boydyob this is an absolute bs,i cant believe...
pepppppi 1 week ago
This has been flagged as spam show
Read and see more at wbpstars.com - only about the best restaurants in the world!
wbpstarscom 3 weeks ago
Bon si Bon, I love food.
rickyt11 1 month ago
I've been in few in NY, some of them are really good, others you can pass them as average, and as a chef you learn how to appreciate food... Working for a Michelin restaurant is hard but at the end is worth for the experience you get
isaacvs1 3 months ago
Marco White has said that a restaurant gets 2 stars for the very best cooking, 3 stars for the food and ambience. You can learn some very good basic techniques from chefs like this, and then apply them to foods you like. Clarified butter works wonders on softening up stew meat or steak for example, and its real easy to make.
xebob 3 months ago
@xebob that's the most retarded thing i've read all day.
critesbill 1 week ago
Know how to eat.....how about "know how to spend exorbitant amounts of money on people who cook for them instead of making their own dishes" lol
HumaneAnon 4 months ago
michelin a grande farsa da gastronomia,so na europa tem estrelas,kkkkkkkkkkkkkk todo el restante de otros continentes ninguem sabe cosinha,so franca e espanha sao bom nossa
dilsonkretschmann 4 months ago
Well that's a good point. It's like watching certain critics though.. If you follow one person's opinion over time... And you think he is right most of the time, you start to trust that person's opinion.
So if that guy then suddenly tells you to DEFINETLY check it out, you get a good idea that the product has a high chance of being good. It's not always true, sure.. Anyway, I get where you're going :) Cool
Zinodin 5 months ago
I was hoping to see some Nico :(
and yes, the tongs were a shock
ezelouie 7 months ago
all the dishes look the same to me...tiny pieces of meat at the centre of a white plate dripped with some gravy on it and around it in a circle...
and why are all of them french...
ihatebabycows 8 months ago
@ihatebabycows
They are all french because Michelin is french and usually only gives michelin to european countries, and besides the art of cooking was started in France
mckean2 7 months ago
@mckean2 no it started in china
holkn 7 months ago
@ihatebabycows Because the french people created this kind of cooking ''gastronomie française'' some people like it and some don't.
baranakin2 6 months ago
@hectorffs Have you ever cooked fish? It's extremely delicate, and using tongs to manipulate it is careless and irresponsible. By using better tools, you ensure that you won't destroy the flesh, and given how obsessive michelin starred restaurants are about the small details, it's shocking to see them using tongs for fish.
Boydyob 8 months ago
you missed heston blumental
kusanagiSakura 9 months ago
Cooks!
Arinator74 10 months ago
Comment removed
themetalchef 10 months ago
These pretentious dishes will never beat grandma's cooking :)
InvisiMan2006 10 months ago
@InvisiMan2006 My mother is an awful cook who couldn't give a flying testicle about food. As I have children, that makes her a 'grandma' who could never in a million years produce anything better than these 'pretentious dishes'. So your comment is spurious. You sir, are merely intimidated by the sophistication of this video and in your fear, attack it with your sentimental, rhetorical home spun wisdom. Would you please do me a favour and piss off. Thanks.
alexplayspiano1 10 months ago
@alexplayspiano1 LOL. Sorry to hear that you missed out on some nice home cooking. Believe me, this fluff on a plate doesn't come close to what I've grown up eating. It's really sad that you couldn't have had a more enjoyable childhood.
InvisiMan2006 10 months ago
@InvisiMan2006 Indeed, It is sad. I am one of millions of people in the UK who was raised by baby boomers who saw cooking as an inconvienience. And yes, I envy the children that grow up in places like southern Italy, who's mothers prepare simple, flavoursome and delicious food. But that is beside the point. Michelin star chefs choose to be more refined, as they see it as fullfilling their potential. They're not trying to beat your grandma's fucking parmigiana! Now will you please piss off.Thanks
alexplayspiano1 10 months ago
Wait a minute, Dominique Bouchet, a three michelin star French chef, let's his cooks flip fish with TONGS???? (at 4:25)
Boydyob 1 year ago 15
@Boydyob oh lawdy lawd
happydrinkig 1 year ago
@Boydyob i saw that too! i was blown away, haha.
garrettface 9 months ago
@Boydyob whats wrong with that?
hectorffs 8 months ago
@Boydyob FAIL!!!!!!!!!!!!!!!
koreanwutard 4 months ago
What percentage of American people eat this rich-man's food/dining? No wonder they have Ramsay raising hell if it not done right, If I paid that price I'd raise hell too per imperfection. For a family of three I'd rather not go out to spend $50 and use that money instead on some NY steaks at the grocery store with plenty of sides. All I got was pastrami sandwich and it was fatty as hell. At the store it's so lean/rich that you only use a little.
MalibuCornelius 1 year ago
Gordon Ramsay now has 12 Michelin Stars last time I looked making him the third most awarded Chef in the world
LIVERLADD 1 year ago
actually whilst french cuisine is predominant in the michelin guides for earning 2 and 3 stars in the tattler and san pellegrino awards the number one restaurant in the world NOMA sells classic danish food, the fat duck and el bulli are both experimental cuisines, and michelin awarded a 1 star to a dingy dim sum restaurant in hong kong so whilst there is a slight bias to classic french cuisine it is getting better
shortstack12 1 year ago
@shortstack12 Well, NOMA is not classic nor traditional danish food whatsoever. They have a principal of using Scandinavian ingrediants, but apart from that and the staff NOMA is something for it self.
Like El Bulli they actually make experimental foods, known as molecular gastronomy, which is definately not traditional for anywhere :)
However, to back up your original point, it's true that michelin star does not require the food to be anywhere near the french cuisine.
theWalletRat 1 year ago
@shortstack12 trust me the food they sell at Noma is not classic danish food. they use nordic ingredients and invent new unusual dishes
MuayThaiViking 1 year ago
these people are extremely biased when rating restaurants and tend to lean towards european style foods and restaurants, mainly french.
i0hate0this0place 1 year ago
@i0hate0this0place you cant talk - American ratings are always biased towards themselves, so dont complain.
mrbeanaswell 1 year ago
@mrbeanaswell first, im not american.
do you have understanding comprehension? i didn't say anything about where the restaurant is, or what ethnicity the owner or chef is. i said the style, the theme and the food they produce. there could be AAA+ italian, spanish or japanese restaurants all over europe but they won't get 3 stars because their not french. do you ever wonder why perse and the french laundry have 3 stars?
i0hate0this0place 1 year ago
@i0hate0this0place Perse and The French Laundry have 3 stars because they are amazing restaurants and very unique and inventive. Just look at their menus and you'll see what I'm talking about. There are more Japanese michelin star restaurants in the world than there are French I think but I'm not sure.
AwantedNinja 1 year ago
@i0hate0this0place Is that why Tokyo has more 3 Michelin star restaurants than any city in the world? That's a huge bias to european food right there. *rolls eyes*
newmiyamoto 1 year ago
@newmiyamoto it doesn't matter what country their in, what im saying is the ratings are biased towards french style of cooking.
i0hate0this0place 1 year ago
@i0hate0this0place are you stupid? ALL the restaurants in Japan awarded stars serve Japanese cuisine in the traditional manor. As for other cities there are as many stars in London for cuisine that doesnt originate from France as there are for places that do serve French food. Asia and South American countries all have michelin starred places with India having over 100 places with bib gourmands and over 10 restaurants with stars, all serving indian food. Take your prejudice back to the 80s.
newmiyamoto 1 year ago
@newmiyamoto ok let me get this straight, you know every single restaurant with michelin stars in tokyo? ok prove it, post a video, send me a message with a link. other than that, take your ignorance elsewhere.
i0hate0this0place 1 year ago
@i0hate0this0place
here you go you clueless dolt: guardian.co.uk/world/2007/nov/21/japan.lifeandhealth
You aren't worth any more of my time so this farewell.
newmiyamoto 1 year ago
@newmiyamoto those 190 arent 3 stars, which is what you said on your comment. of course japan will have more one and 2 stars because the amount of restaurants there overwhelm any other country. your comment said tokyo has more 3 stars than any other city which is false. your comments have been pointless since it didn't have proper points but blatant blurbs. do the math, percentage wise, who has more michelin? even then france surpass tokyo with 3 starred restaurants. that makes the guide biased.
i0hate0this0place 1 year ago
The Guide Michelin is like earning an OSCAR. It should reflect highest standarts in the art of cooking (in a Restaurant) - and cooking is indeed an art. It will and it should help the best to continue like that. One can not deny that having two or three stars for while is getting the owner highest renommée under the chefs themselves. What can be better for a chef than being admired by his fellow chefs?
pascoett 1 year ago
As an up and coming top notch chef myself, I know how hard and how long the battle is.
Plates that take hours to develop, sometimes even days.
Great video!!
born2juice4ever 1 year ago
more porn music ............... just cook
macdchef 1 year ago
What would one must pay for a three course meal in such a fine dining restaurant?
Za7a7aZ 1 year ago
£7 or £8 easily unless it's a 2 for 1 night then £7.50.
wigan3r 1 year ago
@Za7a7aZ well to be quite general.
entree: $15aud
mains: $30-50
des: $10-20
thats probably the mid range, but some restaurants can go double-triple that. plus the money spent on beverages.
i0hate0this0place 1 year ago
truly agree!
TuInMono 2 years ago
the people who know how to eat.... more like the people who have money!
cutterschoicenotmine 2 years ago 49
@cutterschoicenotmine and who were born with a silver spoon up their ass and enjoy the smell of their flatulence
afinkeln 1 year ago
@cutterschoicenotmine Fine dining doesn't mean necessarily that you have much money. Ask yourself a question: do you eat meals in a restaurant often? If you aren't then obviously you could have aford of it.
SJPatrik 1 year ago
@cutterschoicenotmine exactly...
boazandjiacinth 1 year ago
@cutterschoicenotmine you dont need to be rich to know how to eat ! you just need to have good taste !
MrTGSB 1 year ago
@cutterschoicenotmine u r absolutely right....michelin stars is more about poncy and fancy food rather than actual taste....i doubt a plate with 50 ingredients and looks like an art is better than a good as comfort food...seriously...its french with their arrogance...and ignorant about other cuisines....japan can win it cuz they happen to be cleaner and more precise than the french...but good street food or peasant dishes will never get the credit they are due....
retrotw 7 months ago
@retrotw That's actually VERY incorrect. According to Gordon Ramsey: No one but the people from Michelin star-guide knows the exact qualities that are required to win michelin stars.
However, he notices a pattern. It is simple, good quality ingridients cooked with Chef's precision that usually gets those stars. If you get too pretentious and shove a bunch of different ingridients in there, to the point that customers can't even identify what they are eating, you won't get any.
Zinodin 5 months ago
@Zinodin im not saying im entirely right since i dont know as much as they do obviously...but seriously michelin is still very much poncy...i love gordon ramsays work...but even marco pierre white said he gave bak his stars cuz he thinks the critics that comes knows nothing about food compare to him...so why should he stress his ass off to impress them...just another thought...
retrotw 5 months ago
@cutterschoicenotmine I don't have money and i know how to eat i am a professional cook and the real cooks now how to enjoy food every piece of it :)
BlackNemo1 6 months ago
@BlackNemo1 Right
MrWeitblick 6 months ago
I've never been to a restaurant of this caliber but I have heard from my mother that Joel Rubechon in NYC is insane and not as expensive as you would think, expensive but not a downpayment on a house like some french restaurants.
landis69 2 years ago
Food at it's best! Does anyone have any idea the name of the background music???
mensionz 2 years ago
It's all about the food and not the cook. I would rather eat a great roast with all of the great taste of the seasoning and the crisp outer searing then try my taste buds for well prepared genitals. There are many great cooks out there, but only a few know how to make a very basic dish taste special. I consider a great chef to be inspirational in making a classic dish in a tasteful way. So far as the deliberate ingestion of a snale or entrails goes, enough garlic can make a terd palatable.
fishguru73 2 years ago
I love it, I agree 100% I worked at Maximes in Granite Springs, NY and the only thing he had on the menu other than meats and seafood was snails, and they were canned and they tasted like shit, like eating a damn eraser, but like you said, serve em in a garlic sauce and the people were stupid and intimidated enough not to complain. Plus they were all Jewish, nothing against Jews, but what do they know about food. Jews dont have a cuisine of their own. They eat french food.
SuperOlds88 1 year ago
total Respect!
c'est Beau!
kristof23 2 years ago
Fou le camp des russes.
vargas282 2 years ago
This comment has received too many negative votes show
Gordon Ramsay est un bouffon comparé a tous ces chefs francais
todgette66 2 years ago
typical french arrogance. if your gonna talk shit at least use a proper language. lol.
Waltank 2 years ago 4
terrible comment learn french at the same time as english u pomme
fanofmetals 2 years ago
yeah i clearly understand what frenchie is saying, i just dont agree, im pretty sure im fluent
Waltank 2 years ago
@Waltank are you an american pissed off because for once a rating agency isnt biased towards the US? Face it, the Europeans are better at cooking than anyone else. That doesnt mean no one ELSE is good at cooking, it's just the grands maitres come from France, Italy, Britain etc.....
mrbeanaswell 1 year ago
@mrbeanaswell its true americans cant cook for shit though, thats why they are the fattest country in the world , look at the shit they feed thier kids .
aquaboy232008 1 year ago
@aquaboy232008 Are you f****ing kidding me? Maybe you've heard of Thomas Keller, Grant Achatz, Charlie Trotter, Michael Carlson, Mark Ladner, Douglas Keane, Christopher Kostow and numerous other chefs who can go toe to toe with Europe's best?
Boydyob 1 year ago
@mrbeanaswell please take a GOOD look at Asian chefs.You will certainly add them to your list of grands maitres.The scope and theory(I will not even mention execution and skill level)of Chinese,Japanese,and Indian cuisine,to name a few,is at the highest level.
BushiBato 1 year ago
i dont speak french, but i think i get it.)))))))))
trolis222 2 years ago
Not true. He got his stars in the very same way they did. What he does on TV is a whole other thing. But his Michelin stars cannot be disputed.
Lisanab 2 years ago
Michel Roux Jr. appears as a 2 star chef but Le Gavroche is a 3 star restaurant. Are those still Albert's stars then?
ClassicalMMAChef 3 years ago
Le Gavroche has 2 michelin stars, its lost its 3rd when Michel Roux Jr took over as head chef.
lDaan 3 years ago
are Michelin stars that important? what do u have to do to earn them?
Inodna14 3 years ago
cook,lol
antonyvt 2 years ago
HAHAHAHAHAHAHAHAHAH
Inodna14 2 years ago
think of it this way in new york there are 35,000 restaurants only 4 of them now have 3 michelin stars, le bernardin, per se, jean georges, masa
shrpshun 2 years ago
The Michelin Star is the most well recognized laudatory symbol in the culinary world. Acquiring one means that your restaurant will increase in popularity and price, which will both increase the restaurant's prosperity.
I should note, though, that restaurants seem to be hurt more when they lose a Michelin Star than if they never had one at all.
TheNexus 2 years ago
wrong... there are many...
el bulli, the fat duck, gordon ramsay, the french laundry, joel robuchon etc...
forhimalone88 2 years ago
This has been flagged as spam show
marcus wareing, ur thalking reflects ur personality... a fucking prick really, the stars u got, up ur ass..... there's not finess in ur talking , ramsay swears with elegance.... u,like an estate boy...
simolui 3 years ago
nice video.. great places and fantastic chefs! big respect.. allways a dream to work for this people - and lern lern and lern...
wasimodoone 3 years ago
amazing piece of creativity bravooo
krotalhn 3 years ago
truly amazing chefs.............
garydicoza 3 years ago
Awesome music - who is the artist?
transposemysong 3 years ago
extremly superb !!!! real cooking art!!!!
legendaryRose 3 years ago 5