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Pozer - Kitchen Stove (Official Video) cuisineplus 6 Views • 2 years ago

STREAM KITCHEN STOVE
https://lnk.to/kitchenstove

SUBSCRIBE
https://www.youtube.com/@PozerPM

TIKTOK
https://www.tiktok.com/@theonlypm

INSTAGRAM
https://www.instagram.com/pozer_bigcrd/

SNAPCHAT
PM_CRD

LYRICS

ROLL THIS DOPE
SMOKE AND TOKE
SOUTH SIDE OF THE WATER
AIN’T AH JOKE
I CHOP GREEN
THEN I’M LETTING IT GO
MA NIGGA PUT FAITH IN THE KITCHEN STOVE

IF IT AIN’T BOUT BREAD
DON’T CALL MA PHONE
IF IT AIN’T BOUT PROGRESS
LEAVE ME ALONE
I DONE IT WITH GANG
AND I DONE IT ALONE
N***** KNOW MY TING
BUBUBAD TO DA BONE

FROM A Q TO A HALVES TO A 4S
I’M STILL IN N OUT OF DA WAREHOUSE DOORS.
I MASH WORK OF COURSE
IT COULD BEEN LIDGE OR
FROM A NEXT SOURCE
I SAUCED MA FIRST BLADE AT 9
BY THE AGE OF 12
SLAPPED BINE 15
BEAT A COURT CASE
I’M FLYING IT ON THE STRIP
THAT’S ALL DAY
IT’S CLEAR MINES DIFFERENT TO YOUR YAY

IN N OUT OF THESE COUNCIL FLATS
TRYNA BETTER MA STACKS PACKS LETTING IT FLY
I’M IN THE TRAP WIDDA RAMZ ON MA LAP
IF I AIN’T GOT SCALES I’LL DO IT BY EYE
BLACKSTRAP SPLIFF N A DIRTY SPRITE
ZK RAMZ N A RUSTY SPIN
ROLLING AROUND BUT I CAN’T SEE HIM
THERE’S ABOUT 5 MAN IN THIS TINTED DINGS
WEED WHIPS LEAN LIQUOR
HENNESSY MEK GYAL TUN STRIPPER
SHANKS BINE PEDS DINGERS
LOVE MA LIFE IMMA REAL GOOD N****

THE TEETH ON THE RAMZ SLICED
MAN IT’S LIFE
THE BINE OUT THE 9
COOKED MAN LIKE GOURMET
I SLANG PACKS
BUT GROWINGS MA FORTE
I BEEN DOING THIS SINCE SECONDARY SCHOOL DAYS

ROLL THIS DOPE
SMOKE AND TOKE
SOUTH SIDE OF THE WATER
AIN’T A JOKE
I CHOP GREEN
THEN I’M LETTING IT GO
MA NIGGA PUT FAITH
IN THE KITCHEN STOVE

IF IT AIN’T BOUT BREAD
DON’T CALL MA PHONE
IF IT AIN’T BOUT PROGRESS
LEAVE ME ALONE
I DONE IT WITH GANG
AND I DONE IT ALONE
NIGGAS KNOW MY TING
BUBUBAD TO DA BONE

I NEED BREAD
NOT CLOUT BIG FIGURES
I WANT BRUCK BACKS 9NS N SPINNAS
SAMURAIS ZKS N FLICKERS
LIVE AT THEN 9-5
I AIN’T ONE OF THESE N****

ROADS IS REAL
GOTTA KEEP MINE ON ME
AND I KNOW YOU GET WHAT YOU GIVE
IT’S MAD
CREEP UP STEALTH WID THE NIFTEENS WONKY
DUE TO TEK WAH THE ONLY SON THAT SHE HAD

SAME TIME I’M TRYNA LEVEL UP AND DO GREATNESS
ALLAH MADE THIS
I’M JUST TALKING FACTS
HOW YOU GONNA H CHECK ME WID MA STAINLESS
DA YUTE BRAINLESS
I’LL YING IT N DASH

LONG TIME I AIN’T BEEN JUMMAH
I’M WASTED
I’M ALL WASTING TIME
THAT I DON’T HAVE
PTSD BRANDISHING MA SHAVERS
DUNNO IF IT’S BOLT OR A JUMP OUT GANG

I TRIED CHANGING UP TOPS
BUT IT POPPED ARE YOU SERIOUS
SAID I WON’T SLIDE TO HIS SIDE HE’S DELIRIOUS
FLOPPED THE FLIP ON THE RE
NOW I’M FURIOUS
MA N**** SAID ROLL THIS DOPE AND COOL

I’M OUTSIDE WHEN THE SHIT GET SERIOUS
I AIN’T OUTERE CAH I’M TRYNA LOOK COOL
MAD ON MA FACE
LIKE REY MYSTERIOUS
I’M ON TFL WIDDA STAINLESS TOOL

ROLL THIS DOPE
SMOKE AND TOKE
SOUTH SIDE OF THE WATER
AIN’T A JOKE
I CHOP GREEN
THEN I’M LETTING IT GO
MA NIGGA PUT FAITH
IN THE KITCHEN STOVE

IF IT AIN’T BOUT BREAD
DON’T CALL MA PHONE
IF IT AIN’T BOUT PROGRESS
LEAVE ME ALONE
I DONE IT WITH GANG
AND I DONE IT ALONE
NIGGAS KNOW MY TING
BUBUBAD TO DA BONE

#kitchenstove #pozer

How I Cook 20 Healthy Meals in 1 HOUR cuisineplus 6 Views • 2 years ago

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--
SHOPPING LIST / INGREDIENTS:
PROTEINS:
2lbs/1kg Boneless skinless chicken breast
2lbs/1kg of Skin on Norwegian salmon

VEGGIES - cut into large bite sized pieces
2 heads of broccoli
1lb/.5kg brussel sprouts
1.5lb/1kg thick cut carrots
2 large bunches of kale or chard (leaves cut into pieces with stem end thinly sliced)

CARBS
600g rice (I like medium grain calrose)
1.5lb/1kg potatoes (i’m using red baby potatoes), cut into large bite sized pieces
2 med-lrg sweet potatoes, peel and cut into bite size cubes

PANTRY/FRIDGE ITEMS
Salt
Pepper
Olive oil
Arugula (2-3 clamshells)
Roasted red bell pepper
Pepperoncinis
Marinated olives
Feta cheese
Pickled red onions (RECIPE: https://youtu.be/QLX6wCDWrIc?t=443)
Grainy mustard
Balsamic vinegar
Shredded cabbage (i buy the bagged coleslaw mix or you can slice your own)
Sushi ginger
3 avocados
Roasted seaweed or furikake
Kimchi
Sesame seeds
Corn tortillas (or tortillas of choice)
Pickled jalapenos
Lime
Garlic powder (or garlic)
Onion powder
Chili flakes/red pepper flake
Honey

SAUCES and CONDIMENTS:
Gochujang sauce (RECIPE: https://youtu.be/olK8IrYgS0c)
Teriyaki sauce (RECIPE: https://youtu.be/hsoMyZt-ebk)
Sesame ginger salad dressing(RECIPE: https://youtu.be/_LTZBBIq0t4)
Pesto (RECIPE: https://youtu.be/WBv2v61rN08)
Chili crisp
Tomatillo salsa (RECIPE: https://youtu.be/69mgaaK6E48 )

1. Boil large pot of water
2. Preheat oven to 425F/220C
3. Lay out chicken onto a parchment lined sheet tray. Season with salt and pepper.
4. Lay the salmon onto a parchment lined sheet tray skin side down. Season with salt and pepper
5. Bake the chicken and salmon at 425F/220C
6. At around the 15 minute mark, check the Salmon. It’s done cooking when the internal temp reaches 130-140F/55-60C.
7. The chicken should be done after cooking for between 20-25 minutes depending on the size of the breasts. They’re done when the internal temperature reaches 150-160F/65-70C
8. Transfer salmon and chicken to wide, flat storage containers in the fridge (lid off) to cool
9. Salt the now-boiling water very well and add in chopped broccoli. Cook for about 90 seconds or until the broccoli has softened, but still has a little bite to it. Transfer the broccoli to a wire rack to drain
10. Add the carrots into the boiling water and cook for 3-4 minutes until just tender, but still a little snappy. Transfer to wire rack to drain
11. Add the kale to the boiling water and cook for about 2 minutes. Transfer to wire rack to drain
12. Add the brussel sprouts to the boiling water and cook for 3-4 minutes. Transfer to wire rack to drain
13. Increase oven temperature to 475F/245C
14. To cook the rice, combine 800g water with 600g rice and a very large pinch of salt in a rice cooker. Stir and set to cook on the white rice setting. Store in a container or two in the fridge until ready to use.
15. Slice potatoes in half. Replace the parchment paper from one of the protein sheet trays with a fresh sheet and add on sliced potatoes. Add a generous squeeze of olive oil and a large pinch of salt. Toss on the sheet tray to coat and arrange potatoes cut side down.
16. Peel and cut sweet potatoes into bite size cubes. Replace parchment paper from the second protein sheet tray with a fresh sheet and add diced sweet potatoes. Drizzle with olive oil and salt and toss to evenly coat.
17. Add both trays of potatoes into the oven to cook at 475F/245C. Cook for about 25 minutes until roasted, tender, and charred around the edges. Transfer potatoes into paper towel lined containers and store in the fridge.
**If you’d like to make your own sauces, i’ve linked to recipes for all of them (except chili crisp) above**

CHAPTERS:
0:00 Intro and goals
0:49 Cooking the proteins
1:49 Prepping the veggies and finishing the proteins
3:26 Cooking the vegetables
5:00 Pouring a bowl of cereal (ad)
5:57 Cooking the carbs
7:52 Let’s talk sauces
9:08 Turning ingredients into composed meals

#mealprep #healthyrecipes

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