Youtube daily Lifestyle May 5 2017

In our previous video, we made a list of the richest adults of Instagram.

Now meet the richest, hyper privileged boys and girls of Instagram and their lavish lifestyle.

Number 1.

Dorothy Wang When your father is worth over $4 billion,

your Instagram feed would probably look something like this.

Dubbed as the next Kim Kardashian, Dorothy's Insta following is over 976,000!

And a quick look through her profile shows pictures of expensive bags, latest fashion,

lavish meals and luxury cars.

Number 2.

Morgan Stewart Being a party animal and a college dropout

would mean a career disaster for most of us.

But not for Morgan, whose net worth is now estimated at $5 million.

But, if you think her only hobbies are drinking and shopping, check out her blog, Boobs & Loubs.

Which is named after her two favorites : Louboutin shoes and her own boobs.

Number 3.

E.J. Johnson Son of the legendary baseball star, Earvin

"Magic" Johnson, EJ's family had a net worth of $500 million before he was even born.

Owing to this and his 624,000 Followers, securing his own reality show wasn't tough for E.J.

His fans know his as a trendsetter, who happens to be close friends with other rich kids on

this list.

Number 4.

Tiffany Trump The youngest daughter of Donald Trump, it

is surprising how Tiffany has managed to stay out of the media spotlight.

Her net worth stands about $1 million, which may be lower than her siblings, Ivanka and

Barron.

Still, social media is no stranger to Tiffany and her wild partying with other privileged

celebrity heirs.

Number 5.

Marcus B While most Instagrammer usually take pictures

of themselves, Marcus B makes a curious exception, since you'll mostly see his girlfriend in

them.

More specifically, her bum.

And when it's not her, his feed is filled with snaps of expensive vacations, private

jets, massive yachts and fancy booze.

Number 6.

Anastasiya Kot Anastasiya lives a uber luxurious life, which

is clear to see from her Instagram snaps.

Sailing the high seas in yachts and posing in sultry swimwear, this Russian hottie loves

to travel and obviously has the money to do so.

Number 7.

Diana Yevdokimova For those who love to travel, Diana's account

is a great way to keep track on the latest in the world of tourism.

Spain, New York, Paris, Switzerland, you name it and she's been there.

Plus, she looks extremely good while doing so.

Number 8.

Zach Haroutunian Anyone who believes that money can't buy happiness

needs to see the Instagram page of this 20 something millionaire.

Zach's instagram feed is filled with luxury food shots, hermes shopping bags and city

skylines.

Number 9.

Polina Moisseeva The second Russian hottie on our list, Polina

Moisseeva likes to live the high life and is not ashamed to share it either.

Predicting her travel plans would be futile, since she may be photographed in aspen slopes

one day, while posing at the Bahamas the next day.

Number 10.

Christopher Lourdes Being born to a billionaire household was

enough to make sure that Christopher remains immersed in luxury for the rest of his life.

The proof of this is include his wide range of expensive cars, his private jets, and lavish

partying with friends.

While our life may not be the same as these guys, there's no harm in scrolling through

their Instagram accounts either.

Tell us your opinion in the comments below.

And subscribe to our channel if you liked this video.

While you're here, check out our videos and tell us what you think of them.

You can find us on Twitter, Facebook and Instagram.

Thanks for watching.

For more infomation >> Top 10 Insanely Rich Kids of Instagram - Duration: 3:55.

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Seat Leon 1.2 TSI ECOMOTIVE COPA LIFESTYLE - Duration: 0:54.

For more infomation >> Seat Leon 1.2 TSI ECOMOTIVE COPA LIFESTYLE - Duration: 0:54.

-------------------------------------------

In the Kitchen: Chicken Fried Steak - Duration: 8:58.

ALWAYS GREAT TO SEE NIROPE.

FOR MORE, YOU KNOW WHERE TO GO,

rhodeshow.com.

Michaela: THERE IS NO BETTER

WAY TO START OFF YOUR MORNING

THAN WITH A GREAT, HEARTY

BREAKFAST.

NOW BACK FROM CLEAN PLATE,

WE'RE MAKING A CHICKEN FRIED

STEAK BENEDICT WITH A TOMATO

BACON HOLLENDAISE.

IF THAT DOESN'T GET YOU OUT OF

BED IN THE MORNING, I DON'T

KNOW WHAT WILL.

HAUF LAUGH

[LAUGHTER]

THANK YOU.

I DON'T KNOW IF ANYBODY'S DONE

IT BEFORE, I THINK WE JUST

CREATED ONE DAY.

Michaela: THAT'S WHAT I LOVE.

SOME SORT OF CLASS KICK.

MAYBE THE TRADITIONAL VERSION

OF NOTICE AND YOU TAKE IT TO

THE NEXT LEVEL T. CLEAN PLATE

LEVEL.

BECAUSE YOU WILL HAVE A CLEAN

PLATE AT THE END OF THIS

BECAUSE YOU'LL WANT TO EAT

EVERY BITE.

I FEEL LIKE I'VE BEEN A MEMBER

OF THAT CLUB FOR A VERY LONG

TIME.

TAKE US THROUGH THE INGREDIENTS.

HOLLENDAISE, WE HAVE EGG

YOLK, TOMATO AND MELTED BUTTER.

CHING FRIED STEAK, WE HAVE AN

EGG WASH, FLOUR, CUBE STEAK

ALREADY POUNDED, BOUGHT THAT

WAIL TO MAKE LIFE ETZ AND THAT

WILL GET FRIED.

I MADE BISCUITS.

S

Michaela: OH, MAN.

THAT SOUNDS DELICIOUS.

I WANT TO USE THEM RIGHT NOW.

AND THEN WE WILL BE POACHING

EGGS.

Michaela: PERFECT!

A LOT OF TRADITIONAL ELEMENTS

AND SOME EXCITING THINGS THROWN

IN THERE.

A LITTLE STRAWBERRY COMFORT.

OOOH.

HEY, Y'ALL!

WE'RE EATING BENEFIT DIKTS

THE OLD P9 TEXTING AND TALK TO

MY FRIENDS AND SEND IT OVER TO

WILL IN THE KITCHEN.

Will: WE GOT A LOT OF THINGS

GOING ON HERE TODAY.

SHE IS GIVING ORDERS ALREADY!

[LAUGHTER]

BACK IN THE RHODES SHOW KITCHEN.

SUSAN ALPER IS HERE.

CLEAN PLATE IS THE PLACE.

WE'LL MAKE THAT HOLLENDAISE

SAUCE.

JUST LAY IT?

YEAH.

KEEP IT MOVING, OTHERWISE

YOU'LL --

Will: OK.

I DON'T WANT SCRAMBLED EGGS.

WE JUST WANT THEM HOT.

Will: WHAT ELSE DID YOU PUT

IN HERE?

SALT, PEPPER, CAYENNE AND A

LITTLE BIT OF LEMON JUICE.

Will: AM I GOING FAST?

YEAH.

Will: OK, GOOD.

I DON'T WANT TO STOP BECAUSE I

DON'T WANT TO GET HOLLERED AT.

THAT LOOKS SO GOOD.

GETTING AHEAD FOR THE NEXT

SEGMENT.

Will: HOW LONG DO YOU KEEP

THAT ON?

WE'LL DO IT NEXT TIME AROUND.

OH, YOU'RE GOOD.

IN THE BLENDER.

Will: TAKE THIS OFF.

TAKE THE TOP OFF HERE.

DUMP THE WHOLE THING IN?

DUMP THE WHOLE THING IN.

THERE WE GO.

AND PUT IN THE TOMATOES AND

THE BACON.

Will: ALL RIGHT.

PUT THAT IN THERE.

ALL OF THE TOMATOES.

A LITTLE BIT OF BACON.

A LITTLE SOMETHING.

PUT THE COVER ON.

CHOPPING, STIRRING OR PUREING?

PUREING.

ALL RIGHT.

AND THEN POUR THE BUTTER IN

SLOWLY.

[LAUGHTER]

Will: HANG ON!

ALL OVER THE PLACE!

HANG ON!

[LAUGHTER]

OK, SHUT IT OFF.

Will: TURN IT OFF!

YES.

IT'S DONE.

Will: SO AM I!

JUST A LITTLE BUTTER.

[LAUGHTER]

Will: I'M GOING TO WALK

AROUND WITH BACON AND BUTTER ON

ME.

THERE YOU GO.

GET THE PAN NEXT TO YOU.

Will: ALL RIGHT.

WE'VE GOT -- SHE IS COOKING UP

A STORM.

GO.

Will: WE ARE BACK IN THE

RHODE SHOW KITCHEN.

WE HAVE THIS HOLLENDAISE ON OUR

EGGS BENEDICT.

IT IS A GOOD, GOOD DAY.

GETTING READY FOR THOSE SWIM

SUITS.

[LAUGHTER]

Will: WELL, I'M GOING TO TRY

IT.

I'M GOING TO TRY IT.

WHAT DO WE NEED TO DO?

CHICKEN FRIED STEAK.

EGG FLOUR, EGG, OIL.

Michaela: THIS IS A TIME

WHEN DOUBLE DIPING IS A GOOD

THING.

I'M GOING TO FRY UP SOME

EGGS.

AS EMMETT SAID, YOU'RE FRYING

STEAK, FRY THE EGGS.

Michaela: ALL RIGHTY.

AND THAT IS HOW WE DO IT AT

THE RESTAURANT.

Michaela: WELL, WHY NOT?

WE'LL LET THOSE GO.

DO YOU PUT OIL --

BUTTER.

AND NONSTICK PAN ALWAYS.

Michaela: MAKE IT EASIER FOR

YOURSELF.

WE MADE BUTTERNUT BISCUIT

THIS IS MORNING.

Michaela: GOLDEN BROWN.

DID YOU PUT A LITTLE EGG WASH

ON IT?

OH, WOW.

THOSE ARE JUST BEAUTIFUL.

YOU TOOK THOSE OUT OF THE

OVEN.

IT WAS LIKE ONE OF THOSE --

♪ AHAHHHHHHH ♪

AND YOU'RE SAYING I HOPE

THERE IS ENOUGH FOR ALL OF US.

[LAUGHTER]

Michaela: WE'LL MAKE QUITE

THE MESS HERE.

[INAUDIBLE].

Michaela: IT WAS A BATTLE.

Will: I THOUGHT YOU HAD MY

BACK.

Michaela: I DO!

I JUST DON'T WANT TO USE THE

BLENDER.

[LAUGHTER]

[INAUDIBLE].

YOU CAN'T DO IT.

OK.

I'M GOING TO FLIP THE EGG.

CHICKEN FRIED STEAK ON THERE.

Michaela: THIS IS RIGHT ON

THE BISCUIT?

RIGHT ON THE BISCUIT.

AND IT'S LOVELY.

Michaela: YUM!

NOW WOULD YOU SAY BREAKFAST IS

YOUR SPECIALTY?

WE DO A LITTLE OF

EVERYTHING, UNFORTUNATELY, THAT

KEEPS ME BUSY.

[LAUGHTER]

LAUGH

BUT IT IS GREAT FUN.

AND NOW WE NEED THE HOLLENDAISE.

Michaela: NOW I'M GETTING

YELLED AT!

Will: I DON'T KNOW WHAT'S

GOTTEN INTO HER.

SHE'S BEEN STAR STRUCK BY

CHRISTOPHER KNIGHT.

SHE'S BEEN VERY BOSSY.

IF I KNEW HE WAS COMING, I

WOULD HAVE BAKE ADD CAKE.

AND THAT GETS POURED ON THERE.

SURE!

OOOH!

NICE.

Will: VOILA.

Michaela: AND VOILA.

A LITTLE GARNISH.

[SIZZLING]

Michaela: YES.

AND NOW THE PLATE IS PERFECTLY

BALANCED.

[LAUGHTER]

RIGHT?

Michaela: I FEEL BAD FOR YOU.

I'M GOING TO EAT THAT.

Will: HOW LONG DOES THE

STEAK SIT IN HERE?

Michaela: TWO TO THREE

MINUTES EACH SIDE.

Will: HOW'S THAT ORANGE?

[LAUGHTER]

THAT'S A GOOD ORANGE.

YOU'RE DONE.

Will: OK.

HOW ABOUT THAT.

YOU CAN TASTE NOW.

Michaela: AS WE'RE PLATING,

REMIND EVERYONE WHERE YOU ARE

LOCATED.

IT IS A GREAT SPOT.

DELICIOUS FOOD.

345 SOUTH WATER STREET.

RIGHT ON THE RIVER.

WHERE THEY PUT UP THE NEW

PEDESTRIAN BRIDGE.

ACROSS FROM THE FLEA MARKET

WHICH STARTS JUNE 4.

Will: WHICH I'M SURE YOU'RE

LOOKING FORWARD TO.

OPEN LUNCH AND DINNER DURING

THE WEEK AND GREAT FOOD AND FUN

ATMOSPHERE AND GOOD BARTENDERS.

Michaela: ANY NEW ITEMS OR

THINGS THAT YOU INCORPORATED?

I'M INCORPORATING A LOT OF

VEGETARIAN.

WE'RE DOING A BUDDHA BOWL NOW.

VEGETABLES.

AN INDIAN-INSPIRED MASHED

POTATO CAKE AND COATED IT IN

CHICKPEA FLOUR BATTER AND THEN

WE DO MANGO HOLLENDAISE ON THAT.

Will: CAN I GIVE THAT A TRY?

Michaela: OH, YEAH.

HERE.

Will: I DON'T WANT TO BE THE

ONE TO JUMP OVER THERE.

AT THIS POINT, IT DOESN'T

REALLY MATTER.

BACK UP.

BACK UP.

[SIZZLING]

YOU GOT IT.

YEP!

Michaela: AWESOME.

BREAKFAST IS SERVED.

IF YOU WANT TO MAKE THIS

For more infomation >> In the Kitchen: Chicken Fried Steak - Duration: 8:58.

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The Best Ways to Decrease Stress and Relax - Duration: 4:19.

- Hi, guys, I'm AnnaBlanca.

- And I'm Sage.

Welcome back to the Addictive Wellness channel.

Today, we're gonna present this in a very relaxed manner because we're gonna be talking

about relaxation, calm and tranquility.

So, we're not gonna use the kind of wild energy that you may love to see from us in other

episodes.

You're gonna see in this episode inner peace now.

- Yeah, but you always make me laugh, so I was thinking--

- Okay, fine, I wanna be excited and energetic even though we're talking about something

as amazing as relaxation, I get excited about it 'cause I love feeling relaxed.

So, it's an interesting situation.

- So, I am calm and collected and very, very tranquil.

Okay?

I know.

But I like how energetic we can get even when we are really relaxed.

- So, are we being calm or not?

- No, we are being calm, but still energetic.

It's fantastic.

- We are going to be simultaneously peaceful and invigorated, the ultimate way to be.

- Thank you, you actually read my mind.

So, that's how we are.

And one of our favorite, top three favorite things what we do to feel quiet on mind and

have peace in our heart is Reishi.

One of them is Reishi.

And it is actually one of my absolute favorite herb.

In traditional Chinese medicine, they call it the herb of immortality and spiritual potency.

And I really love listening to how Sage talks about it.

- So, Reishi really brings down stress and anxiety, gives you really great peace.

As Anna Blanca said, gets you out of your head, into your heart.

And in an interesting way of looking at it, one could consider it related to Maslow's

hierarchy of needs, if that's something you're familiar with.

Reishi is doing incredible work to enhance the power of our immune system.

And when the immune system level needs are completely taken care of, our body can focus

energy on cultivating our higher self.

So, Reishi helps to take care of those basics, opening the door for us to pursue our progress

in developing our higher selves.

- That's amazing.

But it also helps your immune system and your nervous system.

- Exactly.

Another one of our favorite herbs, and this is coming from the Ayurvedic system now, where

Reishi is more from the Chinese system.

Coming from the Ayurvedic system is holy basil.

This is an amazing herb, actually tastes really good in tea.

You can also get it in capsules and actually bite into the capsule, release the liquid,

and then throw away the capsule.

That's my favorite way to do it and the most potent way to do it.

Holy basil is amazing at just chilling you out, taking away stress, making you feel really

zen.

And it is such a great adaption.

It's one of the real great adaptions coming from the Indian Ayurvedic system.

- And it tastes amazing in Thai food.

- You get it in wherever you can.

Some people will make just an herbal tonic for themselves once a day.

Some people, or maybe the same people, who are doing it differently, will try to get

the herbs in wherever they can.

If you're getting holy basil into your Thai food, awesome.

- I love it.

And of course, it might be a no-brainer, but meditation.

If you get in five minutes, 10 minutes, 15 minutes.

I have to say I know a lot of people who have really, really struggled with it.

I am one of them.

And I have to say there is this incredible app, it's called Headspace, and Sage's mom

gave it to me for a one year subscription for my last birthday.

And I started working with it, and I never really understood guided meditation, but this

one is really, really incredible.

To get you into that place when you just suddenly don't even realize that you're meditating

and time is over.

It's really, really, really effective.

At least I found.

If you like it, give it a try.

- So, thank you, guys.

That's our top three for tranquility that we're really happy you joined us for today.

Please click subscribe and follow.

We love sharing this kind of information with you.

If there's anything particular we mentioned today, you'd love to hear more about, let

us know in the comments.

And we can go always deeper and get more into anything you're really interested in.

So, thanks again for joining us.

We really appreciate it and hope to see you again soon.

For more infomation >> The Best Ways to Decrease Stress and Relax - Duration: 4:19.

-------------------------------------------

Vietnamese Countryside Tour by Boat - Vietnam Peaceful Place - Duration: 23:45.

Thanks for watching, please subscribe for more videos.

For more infomation >> Vietnamese Countryside Tour by Boat - Vietnam Peaceful Place - Duration: 23:45.

-------------------------------------------

In the Kitchen: Lamb Barbacoa Tacos - Duration: 7:49.

AND IT LOOKS LIKE IT WILL BE

THE PERFECT RAINY WEEKEND TO

CURL UP WITH A GOOD BOOK.

Michaela: DAN WHELAN IS BACK

WITH US.

HE HAS A BLOG CALLED THE FOOD

IN MY BEARD.

AFTER EATING TACOS, YOU MIGHT

HAVE SOME FOOD IN YOUR BEARD.

ONLY FITING THAT TODAY, CINCO

DE MAYO, WE ARE MAKING TACOS.

NOT JUST ANY.

WHAT KIND?

LAMB BARBACALA TACOS.

Michaela: CHRISTMAS THAT?

-- WHAT IS THAT?

IT'S A STEWED MEAT.

IT'S AN AUTHENTIC VERSION WITH

LAMB.

I HAD SOME IN SAN DIEGO WHEN I

VISITED LAST SUMMER.

Michaela: VERY NICE.

YOU'RE BRINGING IT OVER TO THE

EAST COAST.

AND NOT ONLY AM I MAKING

THIS TODAY, BUT I'M MAKING IT

NEXT WEEKEND AT THE MARTHA'S

VINEYARD WINE FESTIVAL.

Michaela: NICE.

WHAT A GREAT PLACE TO BE.

MIDDLE OF MAY.

DOWN IN MARTHA'S VINEYARD.

PERFECT WEATHER AND I'M JUST

GOING TO BE COOKING UP A BUNCH

OF AMERICAN LAMB AND MAKING

TACOS OUT OF IT.

Michaela: WHAT DO WE NEED?

WE'LL TAKE A LAMB AND SIMMER

IT IN A MIXTURE OF SPICES SO WE

HAVE DRIED CHILI PEPPERS.

IF YOU DON'T KNOW WHERE TO FIND

THESE, YOU CAN GET THEM AT ANY

GROCERY STORE BUT IN THE

PRODUCE SECTION.

THIS IS A DRIED MEXICAN CHILI

AND THIS IS A CHIPOTLE CHILI.

WE'LL RIP THEM APART AND SIMMER

THEM IN SOME WATER FOR A WHILE.

Michaela: AND THEN FLOUR

CORN TORTILLAS.

Brendan: BACK IN THE RHODE

SHOW KITCHEN.

DAN WHELAN IS BACK, BLOGGER OF

FOOD IN MY BEARD.

I LOVE THE TITLE.

THANK YOU.

Brendan: HE IS SLAVING AWAY,

DOING HIS THING.

CLUE US IN.

GET US UP TO SPEED.

I TOOK THOSE DRIED CHILI

PEPPER AND LET THEM STEEP IN

SOME WATER WITH SOME GARLIC AND

THERE IS VINEGAR IN THERE.

THIS IS THE MAIN SAUCE FOR THE

MEAT.

I'M JUST GOING TO POUR THIS IN

THE BLENDER.

Brendan: WHEN I ROUNDED MY

CORNER AND MADE MY WAY INTO THE

KITCHEN HERE AMIDST THE POMP

AND CIRCUMSTANCE THAT FOLLOWS

ME EVERYWHERE I GO, THE

ALLURING AROMA WAS REALLY GREAT.

THE CHILI PEPPERS HAD SUCH A

DEEP FLAVOUR.

IT IS A SIMILAR THING AS

PUTTING CHILI POWDER IN.

BUT THESE PACK A LOT MORE PUNCH.

IT IS NOT THAT STUFF THAT HAS

BEEN GROUND UP A LONG TIME AGO

AND SITTING ON THE SHELF.

Brendan: IT'S SOLID.

THIS IS CHIPTOLE CHILI

PEPPERS IN ADOBO.

AND ADDS A DIMENSION OF SMOKE

AND GARLIC FLAVOUR.

Brendan: A HELPFUL TIP.

MAKE SURE THE TOP GOES ON THE

BLENDER.

AND LET IT COOL A LITTLE BIT

OR ELSE IT WILL EXPLODE.

Brendan: PUREING, MIXING,

BLENDING?

LET'S TRY IT.

Brendan: STAND BACK!

JUST ENOUGH THERE.

WE HAVE SOME OREGANO.

Brendan: DOING MY BEST TO

ASSIST RIGHT HERE.

CUMIN AND PAPRIKA.

Brendan: ANYTHING ELSE,

DOCTOR?

[LAUGHTER]

SOME OF THOSE PIECES OF THE

PEPPERS DON'T FULLY MIX UP AND

STAY A LITTLE HARDENED.

Brendan: FANTASTIC.

WE'LL CONTINUE TO FOLLOW DAN'S

THESE LOOKS, HEAD OVER TO

rhodeshow.com FOR FULL PRODUCT

INFORMATION.

OOOH.

LOVE IT.

Will: WE'RE IN THE RHODE

SHOW KITCHEN.

THE FOOD IN MY BEARD IS THE

BLOG.

BARBACOA LAMB TACOS IS WHAT

WE'RE MAKING.

IT HAS THAT SMOKY SMELL TO IT.

BECAUSE THE LAMB AND THE CHILI

PEPPERS WITH THE DEEP FLAVOUR

IN THEM AND AFTER COOKING FOR

THREE OR SO HOURS, IT HAS A

LUSCIOUS SORT OF TEXTURE.

Brendan: LOOK AT THIS.

AWESOME.

AND I BELIEVE YOU NEED SOME

TONGS, DOCTOR.

Will: YOU GOT 'EM.

Brendan: AS YOU CAN SEE, I

BROWN THESE UP.

THE WAY I DO THAT --

Will: HOW DO YOU DO THAT?

I JUST TAKE SOME OF THEM AND

HOLD IT OVER THE OPEN FLAME.

Brendan: LIKE YOU'RE

ROASTING A MARSHMALLOW.

TRY THAT AT HOME IF YOU

WANT, OR DON'T.

Will: DO IT AT YOUR OWN RISK.

A NICE TIP.

BUT BE CAREFUL.

WE'LL TOP THESE AS SIMPLY AS

POSSIBLE BECAUSE WE WANT THE

MEAT TO SHINE.

AT THE EVENT ON THE VINEYARD,

WHICH IS CALLED --

Will: OOOH!

[TALKING HIGH PITCHED]

[INAUDIBLE].

[LAUGHTER]

GOVERNOR!

I'M GOING [INAUDIBLE] AND HE

SHOWED YOU SOME STYLE TIPS,

WHICH I'M SURE HE'LL DRESS ME

UP IN CERTAIN STRANGE CLOTHES

THAT I'LL BE HAPPY TO PUT ON.

Will: YOU WILL FIT RIGHT IN

OVER THERE ON THE VINEYARD.

BUT THE EVENT, WE'RE GIVING

YOU A MILLION TOPPINGS TO

CHOOSE FROM.

THIS IS A MORE AUTHENTIC

VERSION THAT IS SIMPLY DRESSED

BECAUSE WE WANT TO TAKE THE

MEAT.

Brendan: WE'RE JUST BEING A

COUPLE OF JERKS.

[LAUGHTER]

BUT THAT REALLY IS --

Will: THAT IS SHOCKING NEWS!

Brendan: IT REALLY IS A

TERRIFIC EVENT.

Will: AT THIS POINT, WE WILL

NEVER BE INVITED.

Brendan: NO.

SLAW IS LITERALLY CABBAGE

AND SOUR CREAM.

Brendan: A GOOD COMBO RIGHT

THERE.

A LITTLE BIT OF CILANTRO AND

ONIONS AND LIMES.

Brendan: IF YOU NEVER TRIED

TACOS, THIS IS AN INTERESTING

VARIATION ON THE TACO.

AND THIS IS MORE OF AN

AUTHENTIC VERSION.

I WENT TO SAN DIEGO LAST SUMMER

AND TRIED SOME RIGHT ON THE

BORDER OF MEXICO AND IT WAS

FANTASTIC.

Brendan: AND TALK ABOUT THE

FOOD IN MY BEARD, THE BLOG THAT

YOU HAVE GOING ON THERE.

WHAT PEOPLE CAN EXPERIENCE IF

THEY CHECK YOU OUT.

IT'S ALL MASHUP RECIPES AND

I ACTUALLY HAD A RECIPE GO

CRAZY VIRAL LAST MONTH, WHICH

WAS A QUESADILLA BUN BURGER.

IT GOT 25 MILLION VIEWS ON

Facebook.

Will: I DID SEE THAT.

Brendan: I THINK HALF OF

THOSE WERE YOU.

Will: NO, I FOLLOW HIM ON

INSTAGRAM AND EVERYTHING ELSE.

THIS IS REALLY GOOD.

IT HAS A GREAT FLAVOUR TO IT.

SMOKY, DEEP FLAVOUR.

Will: I'M NOT A HUGE FAN OF

LAMB BECAUSE IT'S ALMOST --

GAMEY.

Will: THIS COMPLETELY COVERS

THAT UP.

YOU STILL KNOW IT'S LAMB BUT

DOESN'T HAVE THE TASTE OF LAMB

THAT PEOPLE DON'T LIKE.

IT HAS THE TASTE OF LAMB THAT

PEOPLE DO LIKE.

Brendan: I NEED TO SIT DOWN.

Will: WE SAID BEFORE, A LOT

OF PEOPLE WHO MAKE COLESLAW AND

--

DRENCHED.

AND SOGGY.

Will: AND THIS IS GOOD!

Brendan: I LIKE THINGS SPICY

AND YOU GET THAT IN THERE.

Will: THAT'S RIGHT!

[LAUGHTER]

THERE IS A TON OF EVENTS

THROUGHOUT THE WEEKEND.

THERE ARE STILL TICKETS

AVAILABLE.

ONE IS CALLED BURGERS AND

BUBBLES AND WE'LL DRINK

CHAMPAGNE AND EAT BURGERS.

Brendan: SOUNDS PRETTY GOOD.

AND LATER THAT NIGHT IS

BARBECUE AND BOOZE AND WE'LL

MAKE THESE TACOS AND DRINK SOME

LOCAL BEERS.

Will: IT SOUNDs LIKE A FUN

EVENTS.

Brendan: WE ALWAYS ENJOY

WHEN YOU CAN POP BY.

THANK YOU VERY MUCH.

Will: AND YOU HAVE A GREAT

BLOG THAT YOU DO.

THE FOOD IN MY BEARD.

Brendan: I WOULD HAVE TO

GROW A BEARD TO GUEST WRITE FOR