TheTyroneCorbett

I'm experimenting with a new type of content; making classic hymns into Christian Deathcore and metal. This is designed for the short form platforms that loop videos; for the full experience, I've repeated it thrice. Let me know what you think! And Happy Easter!

The classic French omelette has long been the benchmark for determining a good cook. Alas, the heat wasn't quite high enough in the demonstration of this classic dish...but the purpose of this video is not simply to show off my skills on this old style of cooking, rather to show you the madd skills you don't need to have in the creation of a classic French omelette using this new and improved method, taking into account all assets on would typically find in a modern residential kitchen, and how far race relations have progressed from when this classic was first invented until current year. P.S. I figured out how to adjust the exposure on my camera after filming this, I may have to use that as an excuse for when this method of cooking an omelette isn't immediately universally adopted.

This is what I use to create beef jerky...I'm happy to share the recipe; Kombucha, Soy sauce, Worcestershire sauce, Apple juice, Pepper, Salt, Paprika, Chilli Powder, Coriander, Garlic powder, Onion powder, Mountain Pepper, Ginger, Cinnamon, Fennel. Pear wood, Tas Oak, and Black Wattle smoke. Method; Slice eye of the round against the grain into inch wide discs. Then slice it as thinly as desired. As you slice, season lightly with salt and pepper, and layer it in a sufficiently large tub. Once all the meat is sliced, marinade over night in; Strong vinegary kombucha, Soy sauce, Worcestershire sauce, Apple cider vinegar, and Apple juice. The following day, season generously with the following finely ground spices; Paprika, Chilli Powder, Coriander, Garlic powder, Onion powder, Tas Mountain Pepper, Ginger, Cinnamon, Fennel. Smoke for between 4 and 8 hours at 60°C to 80°C (140F - 178F), depending on where in your smoker, and how consistent the heat is through it. You're looking for it to go slightly past a deep mahogany colour and for the desired texture. I used Pear and Tas Oak to smoke. Pear adds a sweet fruitiness, Tas-Oak is a native hardwood that adds a unique subtle dry smoke flavour.