Today is the day where I will be answering your questions that I have bean a gathering over on Twitter, Facebook, instagram, patron and, of course, here.

Or go on YouTube using, by the way, the probably the second most annoying hashtag on the planet as we like.

But that being said, Let's press stop are this Tea's good.

It speaks that first thistle is good and know the sequence was not inspired by Peter MacKinnon.

Dina Doron.

What are you?

Go to meals during the week?

Because I'm a very simple guy when it comes to my, you know, dying mostly about carbs.

You know, rice.

But so much potatoes.

Not this month past, and posters quickly stuff right vegetables on the side.

That would be my go to means on the week.

Eric McFadden, senior.

When you go out, you as adventurous when ordering food as when you are creating it.

That's very funny question, because when I go out, I always order something I've never heard of.

There is something on the menu have never tasted.

That's the one I'm going for.

Emily Noon.

What's your favorite food make?

In terms of simplicity, I would not say ramen.

I would say bread because you only get three ingredients like flour, water and salt in case of some other at least.

And yet there's so much to learn.

There is so much to experience.

The taste are, you know, limitless matting.

Striker.

I feel like I'm in X men care.

What about fermented food?

I do eat loads of fermented food like many of you expose.

I'm not a super be expected on this field.

However, my friend Mike from the Brothers Green Channel is so just check him out to Dave Kaplan.

Actually have a rice doctor.

The soldiers will be made with other flowers.

Absolutely.

Eso like bread thieves.

Starter can be made with loads of different flowers.

When the case of bread you need to get some loot in somewhere made by marine.

Hey, Alex.

How is the cookbook coming along?

Luke, will you?

How is the cookbook?

Some Dollar Cookbook Cookbook Make 98 28.

Cookbook.

Great.

Baltar Cookbook.

Medical book is on its way.

I got a publisher.

It's based in the UK, but they have a huge presents in the U.

S.

Is where?

So it's gonna be global.

You'll get some.

Really, You know, started news from me in the following month.

Promise?

No, that's what pumps.

Promise.

Sorry.

Wrong hand.

Promise.

Tyler, longest, please.

Please.

Please.

What are some good ways to make a vegan ramen broth that actually tastes good?

You need to include more variety to make your broth taste better root vegetable seaweed.

But also, you know, plan fetched.

Exactly.

Good.

Are you aware?

Off fan of goodies?

You know that Siri's made by Elton Bone in the U.

S.

Long story shot on a big, big, big, big fan of goods.

I think it is probably the best Siri's the TV has seen, like in the nineties.

Was it published in the nineties?

Push garage.

Shit.

Are you working on any collaboration with other U two bills or other chefs?

Yes, I am working on spare, interesting collaboration that involves electronics act, development and kitchen.

It's gonna be gorgeous.

It will come out on vaginal eventually.

And the Great stone.

Are you going to put a small travel videos?

Yes, I will.

I intend to go to the U.

S.

Japan.

Italy.

The U.

K.

Has basically my job traveling to New places, eating all the food, meeting new people, having a laugh and drinking till I just next from Edward Prado.

What is your favorite French pastry?

It's Kwasi.

You need to follow closely my instagram not feel down if I want to create my own dish, where my stuff when you need to start with recipes and then when you're confident when you have more technique, just a small step on existing recipe.

That's a good stuff.

That's something shown.

Allure.

Maroni Is there anything you wish you had in your studio that you can't fit in there or loads of stuff?

Why do the winemaking Siri's?

I wanted to fit in.

You know those giant stainless steel tank.

You know that holds the wine properly, but you won't even go through with those.

So I just gave up, You know, for now I'm just I'm gonna I'm gonna smash this war mixes from Andrea's V R.

A.

Alex.

When you get all your cooking, N g, I write skills, any education, or are you old?

Self thought told probably Alex Alex, bring it down because I might just speech on somebody's syntax and drama.

Clearly nobody.

I love the cooking, but mainly in cookbooks and over on YouTube and die.

Why mainly learned by myself.

Just, you know, by cutting each and every of the fingers off my left hand.

And that is suddenly a true story.

Manual cruise over on Twitter.

I love cooking, but I hate washing dishes.

What do you recommend to make this short, more manager, that they get a dishwasher?

And if that's too much, just quit cooking 99% of my time.

It's just me washing dishes, Mr Philip.

12.

How do you know if kitchen took the battle of good and you always buy quality?

I do know I always buy quality to it.

In fact, I buy loads of crappy stuff.

The thing is, I just don't stop.

I don't see the failing process as an ending process.

I just, you know, give them away.

Giveaway, crappy stuff.

I'm a very nice bells, Ben.

I mention which recipes have you continued to make over and over again.

After making them for your chair, I would say bread, pizza, Rommel, the Big Siris are just staple recipes at my place.

Three.

Monster.

What's going on with your hair?

Do you ever get cut.

What?

What do you think?

The Baba Baba hates me, I guess I just don't focus on the hair.

And I mean no camera back and just properly focused on them.

Anyways, I just focus on the main subject of way try creations.

Have you ever considered making your own?

She's well, you can't possibly be more relevant and more on time, as I am currently working on how to make cheese.

Siri's.

I know it's a spoiler, but it's also a teaser.

Next country monster asked, What is your background in engineering?

Super civil engineer myself?

A.

Graduated in Tilikum and wireless networking.

I guess if you want to give me an Tina, will probably use it, you know?

You know, toe still a part with it.

That's my Derek.

Um 11 Queen snooker.

How come you don't wear a barrette?

Oh, low blow right here.

I'm French, but I do embrace the world's culture.

I like you so like Brahmin.

I like cheese.

But I also like Italian Pastor.

Just be so no one's gonna bite.

Do this.

I just keep my barrette like every Frenchman in the closet, because way to pressure.

You see this I believe them.

Q.

How old were you when you decided to become a YouTuber?

How and how didn't do you feel about investing all your professional life into such a medium?

Well, it is scary to say the least.

I was 30 years old.

I was ready to make a step because I was working as an interpreter for several years, had also experienced my passion for food of several years.

You know, cooking the hard way.

From what I see, I was mature enough to start my YouTube channel because don't get me wrong.

YouTube is amazing, but it also comes along with the few challenges that you need to overcome to just make this.

That's what I hope you enjoyed this episode.

I know it's a bit unusual, but it's very important for me to get your feet back and for you to get answers at least some.

And I am sure you have a 1,000,000 questions that I did not end cells yet.

Please use the common section and down below.

For this you do.

Please use the comment voting system down there cause it really helps me to select the right one's weak and generally pushing for me.

How much you like that cinematic tea party in the beginning?

Like you see that?

You know, we got video of mine if you just let me know in the comment down below, because I like to evolve.

I I see this general as a Darwinian channel, you know, evolution where you can also call it the Pokemon Channel, where I'm, like, pick a two level 34 less people suspected.

I mean, nobody was every week.

So it's about the food.

But, you know, it's about the big picture and not the score picture.

Does that mean anything big hair?