@salt_hank: confiiiiiiitttt for ur aiooolliiiiiiiiii

Alex Baker :

Who tf cut all those chives tho

fosterwaxman :

That cambro of chives is insane

Yvg_ken :

And confi at 400 degrees is not confi u don’t fried that garlic

TaiTea :

jetset :

Kim: nobody wants to work anymore

jesshuffton :

When I tell you I would be BIG as a HOUSE if I worked there. There would be no limit to my gluttony

Cheez-It :

Gimme 14 of em rn

Stephanie Zeppetello :

Best smell

pink67cashmere :

Pure gold

user2503836845977 :

Think that’s the garlic walk😏

☀️💙 :

I need this in my life

Johny on the spot :

The quality is key here. So awesome

RCassar35 :

Who’s gonna talk about the 8qt full of BEAUTIFUL chives🫣🤩🤩

GldnGrl28 :

I’ve been watching you for a long time and honestly it makes my heart so happy to watch you grow and succeed in life. Congrats.

Derek Owens :

Blows my mind that not many people realize a cambro of chives is absolutely diabolical

Corrina :

This is my dream

Daen Lia :

Yesssss

Stephanie Zeppetello :

GARLIC FOREVER

Alyssa Pierce :

I’ll be there in September to try!!! I’m so excited!

shane.griz :

Can you show us the rest of the process with the aioli?

vryant :

I always aioli my confiiiiit

Roby Valere :

I know ts not good

nothanksimtryintoquit :

I’ve never wanted to go back to working the kitchen so bad in my life

Stefanie Ferrado :

That’s a proper breakfast!

Typical Masshole :

I’d give anything to have a RoboCoupe at home.