He all, as mentioned , I was going to make my style Singapore Noodles...so here it is, I will put up the recipe soon. Hope you all enjoy the video, there is a special guest who made laugh so much when I watched the clips while editing.

Please welcome @Ryan Tull to our community, Ryan is also a foodie, so a warm welcome is in order. Please make him feel at home. Today's Tunes are dedicated to you..so enjoy our Thursday Tunes

So I'm going to invite you all to re-boot and promote your community on Cooking with Ollie Please copy your link A short Brief of what you offer or even a quick 15 sec video A Picture of yourself or what you offer Let's see if we can all get 5 New Members to join each other community

You may have noticed that particular potato recipes call for specific type of potatoes. This is because potatoes differ by their content of amylose and amylopectin. - Potato types high in amylose are fluffy and floury. They're the best for mashing, frying, or baking. - Potato types high in amylopectin are waxy. They're best for boiling, and tend to hold their shape rather than falling apart. If you try to mash them, they'll go gluey. Waxy-type potatoes are also higher in resistant starch. When they're cooked , then cooled, their molecules align to trap water and resist digestion. Do you know what's the difference between the amylose and amylopectin? Tell me if you know, and tell me if you don't👇

While helping mom clear out her garage , I stumbled across this old brand new Kenwood slow cooker, judging by the look, this is a old model...worked like a bomb, Aiden and Mom really enjoyed my stew