@mattjames9191: YOU show up, WE plan the lobster crawl🦞🧈 . after multiple trips to Maine & hundreds of lobster rolls later.. we decided to vlog our most recent trip to Maine and rank our top 5 lobster shacks for you all to visit this summer! ⛵️ . To find out our order and how we ranked them, head the YouTube link in my BIO and let us know what you think (AND.. if we missed any)! 🎥🍴 . @mcloonslobster @reds_eats @fiveislandslobsterco @ rye harbor lobster pound (no insta only FG) @eventideoysterco

mattjames919
mattjames919
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Region: US
Monday 05 August 2024 23:18:58 GMT
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unchartedfoodie
UnchartedFoodie :
Great video on YouTube btw!!!
2024-08-10 00:04:21
0
savjogo
Sav :
Maine was never on my bucket list until right now
2024-08-05 23:21:28
0
abbyjudstra
Abby Judstra :
omg I’m so early thank you algorithm this is incredible I love a lobster roll
2024-08-05 23:23:41
10
macfolsom
KENZ 🧚 posting daily 🎥☺️ :
Eventide is elite
2024-08-08 23:59:45
0
caitlin.wolfe
Caitlin.Wolfe :
Going to nyc next summer with 2 kids. Any suggestions on where to eat ?
2024-08-06 01:05:55
4
nealghanta
Huh :
fav tiktoker fr
2024-08-06 03:37:20
0
falcongriffith
Falcon :
Loved this vlog
2024-08-06 02:12:55
0
sjguzmann
sarah :
@amber
2024-08-06 00:34:26
1
christina_maletz
Christina Maletz :
😁😁😁
2025-01-28 23:20:16
0
.tiffany__
tiff :
😉
2024-08-27 00:31:47
0
rachiebee23
RachieBee23 :
❤️❤️❤️
2024-08-06 03:09:19
0
mrsdoodlebob
mrsdoodlebob :
I been craving one toooooo😫
2024-08-08 12:17:22
0
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Pavlova 🎂  ❂ Ingredients:  5 large egg whites, (at room temperature)  270g. Extra fine sugar or caster sugar  4g. Cream of tartar or 1 Tsp white vinegar   1 Tbsp Cornstarch  For topping cream:  1 1/2 cup heavy whipped cream  50g. powdered sugar 1/2 tsp vanilla extract For syrup: 1 1/2 cup Hibiscus flowers 2 cups sugar Lemon zest Fresh fruit or any berries for topping ❂ Cooking Process:  ⁃ Preheat your oven to 135°C (275°F). Line a baking tray with baking paper.  ⁃ In a large clean and dry bowl, beat the egg whites until stiff peaks form. Gradually add the sugar, one tablespoon at a time, beating well until the mixture is glossy and the sugar has dissolved.  ⁃ Once the sugar is almost dissolved and the meringue is glossy and thick and is at stiff peaks, add the cream of tartar and cornstarch into the meringue and mix 2-5 minutes more.  ⁃ Spoon the meringue onto the baking paper in a circular shape(7in), using the spatula to create a slight dip in the center.  ⁃ Place in the oven and immediately reduce the temperature to 100°C (215°F). Bake for about 1 hour and 30 minutes, or until the pavlova is dry to the touch. Turn off the oven and let the pavlova cool completely inside the oven with the door ajar. Minimum 4 hours.  ⁃ Place the chilled whipping cream in a chilled bowl. Whisk the cream on medium low – medium speed. Whisking the cream at a lower speed results in whipped cream that is slightly more stable, that does not deflate too quickly. While whisking the cream, add the sugar and vanilla into it. Mix until you have stiff peaks.  ⁃ Bring the water to a boil over high heat. Put the flowers in and stir, add sugar and lemon zest. Simmer for a few minutes.  Remove the pot from the heat and stir well. Let it steep until it’s cool.   ⁃ Once cool, carefully pierce the top of the meringue with a knife and squeeze the cream inside from the pastry sleeve, top with whipped cream and fresh fruit.  ⁃ Serve immediately once topped with cream and fruit. Enjoy and remember, it’s a versatile dessert, so feel free to get creative with your toppings.  #pavlova #pavlovacake #cake #foodart #foodporn #EasyRecipe #cinematic
Pavlova 🎂  ❂ Ingredients:  5 large egg whites, (at room temperature)  270g. Extra fine sugar or caster sugar  4g. Cream of tartar or 1 Tsp white vinegar   1 Tbsp Cornstarch  For topping cream:  1 1/2 cup heavy whipped cream  50g. powdered sugar 1/2 tsp vanilla extract For syrup: 1 1/2 cup Hibiscus flowers 2 cups sugar Lemon zest Fresh fruit or any berries for topping ❂ Cooking Process:  ⁃ Preheat your oven to 135°C (275°F). Line a baking tray with baking paper.  ⁃ In a large clean and dry bowl, beat the egg whites until stiff peaks form. Gradually add the sugar, one tablespoon at a time, beating well until the mixture is glossy and the sugar has dissolved.  ⁃ Once the sugar is almost dissolved and the meringue is glossy and thick and is at stiff peaks, add the cream of tartar and cornstarch into the meringue and mix 2-5 minutes more.  ⁃ Spoon the meringue onto the baking paper in a circular shape(7in), using the spatula to create a slight dip in the center.  ⁃ Place in the oven and immediately reduce the temperature to 100°C (215°F). Bake for about 1 hour and 30 minutes, or until the pavlova is dry to the touch. Turn off the oven and let the pavlova cool completely inside the oven with the door ajar. Minimum 4 hours.  ⁃ Place the chilled whipping cream in a chilled bowl. Whisk the cream on medium low – medium speed. Whisking the cream at a lower speed results in whipped cream that is slightly more stable, that does not deflate too quickly. While whisking the cream, add the sugar and vanilla into it. Mix until you have stiff peaks.  ⁃ Bring the water to a boil over high heat. Put the flowers in and stir, add sugar and lemon zest. Simmer for a few minutes.  Remove the pot from the heat and stir well. Let it steep until it’s cool.   ⁃ Once cool, carefully pierce the top of the meringue with a knife and squeeze the cream inside from the pastry sleeve, top with whipped cream and fresh fruit.  ⁃ Serve immediately once topped with cream and fruit. Enjoy and remember, it’s a versatile dessert, so feel free to get creative with your toppings.  #pavlova #pavlovacake #cake #foodart #foodporn #EasyRecipe #cinematic

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