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@therealdeezee:

TheRealDeeZee
TheRealDeeZee
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Region: US
Monday 22 January 2024 12:10:57 GMT
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Music

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No Watermark .mp4 (5.79MB) No Watermark(HD) .mp4 (2.68MB) Watermark .mp4 (9.37MB) Music .mp3

Comments

balki1976
balki1976 :
Why are you filter the air leaving the box? Don’t you want the filter clean air going in?
2024-01-22 13:36:41
0
masontripp955
masontripp955 :
got build info?
2024-01-22 17:29:06
0
707mycology
707mycology :
The prefilter helps a ton it catches those extra particles insuring nothing gets through the hepa filter
2024-01-22 18:18:05
1
ascens1on333
Myco Shop 333 :
might need to mark the flow zone on the dial so it doesn't flicker and ur straight
2024-02-15 21:04:46
0
ethanmiller132
Ethan Miller3653 :
Damn I’ve never seen a diy flow hood.
2024-01-23 02:01:48
0
707mycology
707mycology :
Dope as hell glad to see more people do this tek 💙🔥
2024-01-22 18:18:40
1
usmc_veteran69
Brockdyn Catron :
Try using a incense stick check laminar flow.
2024-01-22 12:33:07
1
therealdeezee
TheRealDeeZee :
In the center it tries to sit still but towards the edges it dances , differences in laminar and turbulence, I could be full of shit too
2024-01-22 12:12:17
0
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Korean Fried Popcorn Chicken 😍 Crispy, juicy chicken coated in a sweet and spicy gochujang glaze, topped with toasted sesame seeds. The perfect snack or dinner upgrade! - For the chicken marinade: 500g chicken thighs cut into bite-sized pieces 3 garlic cloves minced 1 tsp ginger minced 2 tbsp soy sauce 1 tbsp rice wine (mirin) 1 tsp sesame oil 1/2 tsp black pepper For the coating: 1/2 cup potato starch 1/2 cup plain flour 1 tbsp cornstarch 1 tsp salt 1/2 tsp garlic powder 1/2 tsp paprika 1/2 tsp baking powder For frying: Vegetable oil For the Korean sauce: 2 tbsp gochujang 2 tbsp tomato ketchup 2 tbsp honey 1 tbsp soy sauce 1 tbsp rice vinegar 1 tsp sesame oil 1 garlic clove finely minced 1/2 tsp grated ginger 1 tbsp butter Toppings: 1 tbsp toasted sesame seeds Marinate the chicken pieces in a mixture of garlic, ginger, soy sauce, rice wine, sesame oil, and black pepper for at least an hour or up till overnight. In a separate bowl, combine potato starch, plain flour, cornstarch, salt, garlic powder, paprika, and baking powder for the coating. Remove the chicken from the marinade and coat each piece evenly in the flour mixture. Heat vegetable oil to 160°C and fry the chicken in batches for 4-5 minutes until light golden. Remove and drain. In a saucepan, melt butter and stir in gochujang, tomato ketchup, honey, soy sauce, rice vinegar, sesame oil, garlic, and ginger, cooking until the sauce is thickened and glossy. Increase the oil temperature to 190°C and fry again for 2-3 minutes until crispy and golden brown. Toss the chicken in the sauce until fully coated, garnish with toasted sesame seeds, and serve immediately.
Korean Fried Popcorn Chicken 😍 Crispy, juicy chicken coated in a sweet and spicy gochujang glaze, topped with toasted sesame seeds. The perfect snack or dinner upgrade! - For the chicken marinade: 500g chicken thighs cut into bite-sized pieces 3 garlic cloves minced 1 tsp ginger minced 2 tbsp soy sauce 1 tbsp rice wine (mirin) 1 tsp sesame oil 1/2 tsp black pepper For the coating: 1/2 cup potato starch 1/2 cup plain flour 1 tbsp cornstarch 1 tsp salt 1/2 tsp garlic powder 1/2 tsp paprika 1/2 tsp baking powder For frying: Vegetable oil For the Korean sauce: 2 tbsp gochujang 2 tbsp tomato ketchup 2 tbsp honey 1 tbsp soy sauce 1 tbsp rice vinegar 1 tsp sesame oil 1 garlic clove finely minced 1/2 tsp grated ginger 1 tbsp butter Toppings: 1 tbsp toasted sesame seeds Marinate the chicken pieces in a mixture of garlic, ginger, soy sauce, rice wine, sesame oil, and black pepper for at least an hour or up till overnight. In a separate bowl, combine potato starch, plain flour, cornstarch, salt, garlic powder, paprika, and baking powder for the coating. Remove the chicken from the marinade and coat each piece evenly in the flour mixture. Heat vegetable oil to 160°C and fry the chicken in batches for 4-5 minutes until light golden. Remove and drain. In a saucepan, melt butter and stir in gochujang, tomato ketchup, honey, soy sauce, rice vinegar, sesame oil, garlic, and ginger, cooking until the sauce is thickened and glossy. Increase the oil temperature to 190°C and fry again for 2-3 minutes until crispy and golden brown. Toss the chicken in the sauce until fully coated, garnish with toasted sesame seeds, and serve immediately.
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