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@kingandprince_um: プラネット・エイジ ep.7 「おもしろくなりたい」 ARE-X（#永瀬廉 ）とB.J（#髙橋海人 ）は、噂好きのMargaritaの楽しい噂を聞いて笑っていた。そこに、みんなのリーダー、MAINEが現れる。冗談の通じないMAINEだが、「私に冗談を教えてくれ」と言い出して…！ King & PrinceのYouTube公式アカウントでフルバージョンを見れるよ！ #KingandPrince#ReERA#プラネットエイジ#アニメ#ReERA_POPUP

King & Prince_UM
King & Prince_UM
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Region: JP
Tuesday 03 December 2024 10:30:00 GMT
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Comments

user9869577818377
ドウェインじょぬそん :
チームキンプリ、全員声優うまいの何事w
2024-12-03 10:45:14
347
4re240
miko :
チームキンプリ声優うますぎる😳
2024-12-03 11:05:35
138
ryyk219
ryyk :
かいちゃん普通にうますぎる！！
2024-12-03 10:40:12
82
k12.ayu
あゆ :
チームキンプリ声優すぎる最高🥹
2024-12-03 10:34:43
43
osakana___kp
おさかな :
アレックスが何も言ってないのもかわいい
2024-12-03 23:14:29
31
naaa12125
gata :
まって字幕で見たらマルガリータ辛辣でめっちゃ笑ってる　私もメイン大好きだよ
2024-12-03 12:37:46
26
k_ai_t0
K_AI_T0 :
みんながとってもMAINEの事が大好きって事がすごく伝わってくる🥰
2024-12-03 11:27:47
26
sho01_kai04
👑🤍𝑨𝒚𝒂𝒌𝒂🐱🧡 :
海人くんのアフレコ可愛すぎ🤭💞
2024-12-03 12:04:59
6
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Comfort Food Favourites, Part 9. Fish, Chips and Mushy Peas with Tartare Sauce, a top 3 comfort food for me and one of the best things in the world when done well. I lightly salt my fish and wrap it cling film for 2 hours to firm it up that’s a top tip. Makes 2 portions.. 200g dried marrowfat peas 600ml boiling water 1 tsp bicarb soda 500ml chicken stock 1 tbsp butter Malt vinegar to taste 6 tbsp mayo 1 finely diced shallot Few cornichons Tbsp capers Handful finely shredded parsley, tarragon and dill 700-800g Maris piper potatoes Oil/beef tallow for frying 2 portions of cod loin 80g plain flour Salt/pepper 80g self raising flour 20g cornflour/starch 140-160ml beer Salt and malt vinegar to serve 1. pour boiling water over the dried peas and stir through the bicarb allow to soak for 12 hours or overnight. 2. Drain of the peas and rinse then add to a pan with the stock simmer until they start to break down then reduce the liquid until you’re happy finish with butter and vinegar 3. Peel and cut your chips into chunky shapes, rinse in cold water then add to a pan with cold salted water bring to a boil and cook for 10-12 mins or until tender. Drain and dry in a fridge/freezer 4. First fry of the chips is 130c for 8 mins then keep these to one side until you’re ready to serve. 5. Mix finely diced shallot, cornichons, capers, parsley, tarragon and dill with mayonnaise to make a tartare sauce 6. Season plain flour with salt and pepper for a dredge then make the batter by whisking beer into the self raising flour and cornflour the consistency you’re looking for is a bit like double cream. 7. Heat the oil/tallow to 175/180c then coat the fish in seasoned flour then into the batter. Hold one end of the fish while you lower it in so it doesn’t sink to the bottom and stick. Fry for 5-6 mins until super golden and crisp 8. Give the chips the final fry for 3 mins then serve generous portions with mushy peas and tartare sauce #fishandchips #british #britishfood
Comfort Food Favourites, Part 9. Fish, Chips and Mushy Peas with Tartare Sauce, a top 3 comfort food for me and one of the best things in the world when done well. I lightly salt my fish and wrap it cling film for 2 hours to firm it up that’s a top tip. Makes 2 portions.. 200g dried marrowfat peas 600ml boiling water 1 tsp bicarb soda 500ml chicken stock 1 tbsp butter Malt vinegar to taste 6 tbsp mayo 1 finely diced shallot Few cornichons Tbsp capers Handful finely shredded parsley, tarragon and dill 700-800g Maris piper potatoes Oil/beef tallow for frying 2 portions of cod loin 80g plain flour Salt/pepper 80g self raising flour 20g cornflour/starch 140-160ml beer Salt and malt vinegar to serve 1. pour boiling water over the dried peas and stir through the bicarb allow to soak for 12 hours or overnight. 2. Drain of the peas and rinse then add to a pan with the stock simmer until they start to break down then reduce the liquid until you’re happy finish with butter and vinegar 3. Peel and cut your chips into chunky shapes, rinse in cold water then add to a pan with cold salted water bring to a boil and cook for 10-12 mins or until tender. Drain and dry in a fridge/freezer 4. First fry of the chips is 130c for 8 mins then keep these to one side until you’re ready to serve. 5. Mix finely diced shallot, cornichons, capers, parsley, tarragon and dill with mayonnaise to make a tartare sauce 6. Season plain flour with salt and pepper for a dredge then make the batter by whisking beer into the self raising flour and cornflour the consistency you’re looking for is a bit like double cream. 7. Heat the oil/tallow to 175/180c then coat the fish in seasoned flour then into the batter. Hold one end of the fish while you lower it in so it doesn’t sink to the bottom and stick. Fry for 5-6 mins until super golden and crisp 8. Give the chips the final fry for 3 mins then serve generous portions with mushy peas and tartare sauce #fishandchips #british #britishfood

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