arthur jaqueta filho of silva 🏳️‍⚧️

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arthur jaqueta filho of silva 🏳️‍⚧️

arthur jaqueta filho of silva 🏳️‍⚧️

@arthurbarao7

elE/delE

no coração da minha mulher Katılım Nisan 2017
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arthur jaqueta filho of silva 🏳️‍⚧️
arthur jaqueta filho of silva 🏳️‍⚧️@arthurbarao7·
no aniversário do meu sobrinho minha família me encheu o saco p eu ir de vestido e meu irmão soube né daí…
arthur jaqueta filho of silva 🏳️‍⚧️ tweet mediaarthur jaqueta filho of silva 🏳️‍⚧️ tweet media
Marataízes, Brasil 🇧🇷 Português
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sky ミ☆
sky ミ☆@dreamskyrivera·
16 years later and sue's "no. me. sue sylvester." is still one of the funniest deliveries on glee 😭
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História No Paint
História No Paint@HistoriaNoPaint·
Anvisa: “não recomendamos se expor a uma explosão nuclear” bolsonaristas:
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TrollerCoaster
TrollerCoaster@ESTokenCollect·
@arthurbarao7 @HisYTStory @CookingHub_ Don’t even understand your own laws. It’s not forbidden or even banned. You may not use unpasteurized egg product to create mayo in restaurants in Brazil. You make mayo with pasteurized liquid egg or powdered egg. So no, mayo is still made with egg. Molho de Alho is not mayo.
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Cooking Hub 🧑‍🍳
Cooking Hub 🧑‍🍳@CookingHub_·
Milk and oil! The secret that restaurants don’t want you to discover.
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TrollerCoaster
TrollerCoaster@ESTokenCollect·
@arthurbarao7 @HisYTStory @CookingHub_ Because, once again, it’s not mayonnaise. Not by definition, execution, or ingredients. You must start mayonnaise with an aoli. Aoli is eggs, oil, acidic compound. It’s also not forbidden, you all just don’t understand food safety on the same level as other culinary countries.
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TrollerCoaster
TrollerCoaster@ESTokenCollect·
@arthurbarao7 @HisYTStory @CookingHub_ Sou chef de carreira e me formei na França, no Brasil, no Equador, na Austrália e na Alemanha. Mas não se trata apenas de cultura. Trata-se de como cozinhar com segurança.
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TrollerCoaster
TrollerCoaster@ESTokenCollect·
@arthurbarao7 @HisYTStory @CookingHub_ This is not mayonnaise. Even in Brazil, it is not referred to as mayonnaise and does not translate to such. Once again though, acid and friction kills salmonella and other bacterias, toxins, and viruses. If not, things such as ceviche would not exist.
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Kris
Kris@krisis2030·
@arthurbarao7 @HisYTStory @CookingHub_ Then why are you calling it mayonaise genius? Real chefs make it with eggs, because that's the recipe. This is something else and I wouldn't want to try it. Gayonaise
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TrollerCoaster
TrollerCoaster@ESTokenCollect·
@arthurbarao7 @HisYTStory @CookingHub_ Mayonnaise has never been made without eggs. Eggs are absolutely necessary for mayo, as is oil and an acidic compound. Technically it’s just aoli at this point, then you add sugar.
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Robin Soleno
Robin Soleno@FeetsAndSnips·
@arthurbarao7 @HisYTStory @CookingHub_ Of course it is... Replacing the egg as the source of lecithin proposes practically no savings since one yolk technically can emulsify up to 15 cups of oil. The only reason not to use and replace it with soy lecithin is when you want your mayonnaise to be vegan.
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His Story
His Story@HisYTStory·
@CookingHub_ this is not how mayonnaise is made, mayonnaise is made with oil and egg lol
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jardelito
jardelito@jardelito·
a vida quando você fala "tá bom" ao invés de discutir
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@ESTokenCollect @HisYTStory @CookingHub_ @krisis2030 @elonmusk @BarackObama @taylorswift13 @cristiano