zipurlip2's channel

thank you very much for this tutorial. [Vielen Dank] you looked cute in your finished hat!

@TheAnimaGurl I believe he's playing a harmonica, therefore . . .

@VagabondSausage Why don't you think before you set your mouth in gear? How would you like it if someone spoke to you this way??? Anonimity doesn't give you the right to be rude. We're all still human, aren't we?!?

I think you're terrific! You make things look so easy to do, but we know it's not! I gave myself the excuse that I don't have a cornet shaper, so of course I can't make this, then you go and give us instructions to make one! fufufu ... Therefore, one day when I'm brave enough I shall give it my...

@Liberalshinigami Me, too! I liked listening to him talk. He has a very soothing voice and is quite descriptive. However, having said that, the translator did a good job.

Maangchi, thank you sooo much for your fun and educational cooking videos! I am DEFINITELY gonna give this one a try! I could almost smell it through the monitor! @YueNagareboshi, if you know what shishito tastes like, I'm sure you can find something appropriate. How about baby bell peppers? ...

lettuce ... kekeke ... I think your sauce would have been fine if you had used a lighter mein like somen instead of pasta. I'm guessing pasta needs more seasoning since it's slightly denser. Mizuna, it may surprise you, is growing in popularity here in the USofA ... it has a nice, peppery flavo...

I am going to try making this 'cause I've always like the white bean filling in manju. However, I wondered if you had a soft bun recipe instead of this thin skin one? I'd like to learn how to make those? They are either baked or steamed. Do you have a suggestion?

@ladythreecats maybe it can be found in the Japanese food section under "kinako"? The powder tastes like soybeans, but is generally unsweetened ~ you just sweeten it up w/some sugar. It may be more easily found closer to the holidays, as it is used a lot during that time of year.

Your sugar looks a lot different from what I'm used to. Is it like sugar that isn't crystalized and just in flake form? Your ending crepe looked great. I can only hope mine looks as yummy!

I'm amazed at how fast you can wrap your buns and so prettily, too! ... o.o ... mine somehow looked quite a bit different! Thank you for sharing!

I have NEVER made a pie from scratch because I was afraid to make the dough ... it's sooo easy to make bad pie crust . . . but now you've given me hope that I CAN make a さくさく one! Thank you so very much! :D

I've made gyoza before, but never had the courage to make the pleats ~ now you make it seem doable that I will have to try it out the next time! Thanks for taking the fear factor out of cooking!

Thanks, it looks delish as always! I kept thinking as I watched your video, 'the chefs on western tv are always telling us not to mix the ground beef too much as it toughens the meat. Here you are giving it a good ole massage right from the get-go and after every ingredient!' wow, changed my w...

I don't like yamaimo ... it's too nebai ... is it replaceable??? please???

If you have a hard time saying "paprika", how about "bell peppers" instead? Usually we think of piiman or bell peppers as being green, so generally you will hear people say the color + bell pepper. Tatoeba: ______ bell pepper/ red bell pepper.

@ReveraAMVs I live in the USA, too. Just purchase a piece of pork that appeals to you. When you get home, place it in the freezer for about 20 min. or so till it's just beginning to get icy cold. This will make slicing so much easier, then you could do the thin slicing yourself. Give it a try!