cm: Oh ok. Smart.
G: And then I made a tofu for a few days.
cm: Did you also make a Quinoa to curiosity before entering the details of these dishes?
G: I did it so I was going to find a black quinoa.
cm: Red is okay. I want to point out, the red will be ok.
G: So I did three. And cooking like noodles was definitely successful in what I want.
cm: Finally, it will meet with your expectations and how to re-implement quilinoa in the future.
G: Of course, this is a wheat, grit, texture. Yes. I can find it there when I finally went to Kava or anything.
cm: Guess you're on the right track right now, Turn back to me about other plant-based protein, Talk to me about other recipes. Can you start with soybeans?
G: Oops, I did, Green beans and the first one was the potato.
cm: OK. So talk to me, let's start with potatoes. A new method for you?
G: Yes. They went around for 50 minutes, and I left a lot of sugar when I pulled them out.
cm: Yes.
G: So also
cm: caramelized.
G: This did it. It was a wonderful surprise. In fact, I took a little bit of my knife and made a little from the paper paper. It's almost like jaffy.
cm: Yes. Oh.
: Mm.
G: It was surprising. And if the sauce is needed to make a sauce as a quick sauce like potato sauce, I sing at all times at all times. It was surprising.
cm: Oops, I am watching this up. One quick second.
G: So Mipo, Maple Juice, Miin, Pepper Flake, miso. And every one else was there.
: Sies
G: Sies
cm: It's like a Chris Moroccco Playbook.
G: Oh that's so nice
: I'm going to say
cm: Of course, this is the odd all-purpose sauce. I have used the same taste on the noofu like me, and I have used a similar taste for salmons and eventually have a lot of flavors. And in a sweet potato, what is here in this name, this is a little on the sweet side. Search is already found and then the only surprise of this surprise is not surprising that this surprisingly. ad hoc flour. Just tell me more about the peak. How do you feel in the end?