Name: Sean Evans Shares the Best How-To Moments from 50 Episodes of Sean in the Wild | Sean in the Wild
Uploaded: 2020-03-26T02:46:36.000Z
Duration: 9 min 35 s
Description: Thousands of YouTube videos with English-Chinese subtitles! Now you can learn to understand native speakers, expand your vocabulary, and improve your pronunciation...

Yeah, well, how come I'm teaching you so many things, huh?

Everybody, This is Shaun Evans coming dacha from an L E D screens surrounded by 50 episodes worth of Sean in the wild history.

In the Wild has gone down now for 50 episodes.

And how are we going to celebrate with a clip show?

Our producers have pulled some of the greatest kitchen hacks, Some of the greatest cooking lessons, some of the greatest life lessons ever to come out of Sean in the wild.

Put the cheese on bam cheese on, Dad, Do you like that?

I get this dish is basically looking for this one scene right here.

Let's get that off A little bit of a fail.

Here's what I'm gonna say it might not look like I wanted it to look, but this is gonna taste amazing.

There's certain things that I learned that were, like, mistakes that a lot of people take Sasabe and mix it in with your sauce.

I'm not gonna, like, nit pick every little thing they dio because I feel like that's an asshole.

But when you're gonna save them from ruining their meal, then i'll then I'll chime.

And then, Chef, I notice you know, we're going with our fingers on this one, Is it?

When do you just go fingers doesn't know I have the rules about that.

I mean, you know, people not used to that picking up Pierrot fish with your own hands.

Can you kind of speak to the beautifully pink aspect of the stake because we have one of the most active and engaged raw meat task forces in the history of YouTube.

That seems, you know, every time our audience is a little bit of pink, they freak out.

This flavor you're gonna lose moisture and, you know, to be quite honest, it's like this steak was aged for 60 days.

So usually what you do with these guys is obvious way to this.

You have a shot with these guys We do is usually just take it.

I kind of like, poke like a little hole on the side or something, and then you can Oh, man, the Nazis happened, Boy.

That's not that's not what I want to do it.

If you would just kind of kind of sit like your mouth.

Come here and then curl your fingers around Cropper.

And then you're going to slice down and away from your body down and away from your body.

Don't be afraid of the board down in a way, Don't saw How am I doing?

Always keep your fingers curled under when you're using a knife on this hand, right?

And you move the knife along the cutting board and you keep moving your fingers back.

That's the much talked about much discussed chicken feet situation.

Now the texture is a lot of times, something that people have.

Basically, the rule is if you bite down whatever you can't shoot, don't get that everything.

It's a lot of people just put in a holding their mouth and just, like, just figure out with Tom.

But if you wanna be more subtle, I just see the outside a little bit.

And don't don't be afraid to use your hands.

There's nothing that turns me off about the flavor.

It's just mental hurdles that you have to jump in your head mark against those so difficulty, you know, there's, like 30 different bone shards in my mouth.

All right, here's some of the basic rules.

When you eat at a Filipino house ready one, we don't give a shit.

We don't cut your spoon in your fork are your intentions.

Spoon goes in the right hand before it goes in the left hand, pulled me down with the fort and cool with your spoon.

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Sean Evans Shares the Best How-To Moments from 50 Episodes of Sean in the Wild | Sean in the Wild

crucial

engage

aspect

basically