58:57she's only using so many bowls because she's showing us, otherwise if it were me I'd just put them all in one bowl
59:01please teach me the art of the fried rice
他
59:06The bonus tip of the sausage
59:08chopping them into quarters length-side and mincing it was something i'd help my mom with fried rice when i was a kid
59:09butcher was feeling generous
59:15those glizzies have girth
59:17ohmy is that Lap Cheung
59:18Slice me some sosig bruv
59:25I love Chinese sausage in bahn mis
他
59:27:face-blue-smiling: sweet
59:27savory sweet and salty
59:28sweetest basic sausage
59:28What makes it sweet?
59:28Interesting I haven’t
59:29Sweet, savory, and fatty
59:29Wait there's sausages in China?
59:34yeah, it's fried rice not Sausage with fried rice
59:34Your sweet sosig looks nice
59:37I ain't ever had a sausage I didn't like
59:37and GREASY, all the flavor in there
59:39Good old Lap Choeng
他
59:40Steaming that over rice in my rice cooker got me through college
59:41yeah it's good with rice from the rice cooker too
59:46Don’t over estimate us