@slaterchef: A fridge-raid warmer. #fridgeraids #sausagerecipe #cookwithme #homecookingfromscratch #comfortfoodideas

Milli molla :

You're the Shoshi of cooking

melise.🫶🏽 :

You irritate me like no one else but for some reason I can’t help but finish the video every time u come on my fyp 😭

Smith :

Why does everyone hate on him

amaanahjappie11 :

Idk guys I highkey fw him

Belsh :

I watch these knowing full well ill stick some tortellini in a pan for 4 minutes with a microwave sauce

just_4tune :

Isaac T :

Just have a pot noodle mate

Dija’s Diary ✨📔 :

Can it be comforting and intense?

thatsmychimichangastand_ :

I’m so obsessed with this man

James Alexander :

Mate. Don’t listen to the haters. Your content is 👌👏&🤌

John Fyfe :

Every video every time start to finish. Sir, you never miss.

evie :

Are you self taught? You’re soooo knowledgable about every ingredient

user9512hi :

everytime i open your comment section people are being mean to you. it's so unnecessary and disrespectful, what youre doing on here is genuinely art. would love to be able to cook like this or if not, befriend you so you can cook like this for me 😂

catboy dada gojo ﾒ𝟶 :

one of these days i’m gonna try one of these for myself

Tasha Mann :

for the record you don’t irritate me

ᶠʳⁱᵈᵃʸ 👾 :

Y’all are tripping this guys is so entertaining

Billy WG 💪🏼 :

a fridge raid dinner for me is cheese strings on a crumpet

chuck :

this my number one cooking account! ❤️

𐌀𐌍𐌃𐌓𐌄Ꮤ®️🇵🇷 :

Shhh my SHOW IS ONNNN

Fran :

How does he know all this shit

Follow charlie14777 :

Can food be hot and intense?

In_TheZone 𒉭 :

I don't get the hate. Is it just a joke, or what? Cause he knows what he's doing and the food always looks amazing

Tom :

Why everyone being mean to him? Gave us a great looking meal with some calmness and a hint of food knowledge ? What’s to hate?

Whiplash S3 8P :

this is the conversation i have with myself when I make some 2min noodles and just put the packet flavour in

Sascha Aberle :

People being irritated is a compliment! It’s because you are unique in terms of cutting your footage, the immense knowledge you bring across so naturally as well as the insane complexity and creativeness of your dishes paired with your skills. Great Stuff!!! Keep it coming!