00:00I'm going to try it now.
00:24Japanese?
00:25Yes.
00:26Do you like it?
00:28Yes.
00:44Thank you.
00:45You're welcome.
00:46Be careful, the metal plate is very hot.
00:54Okay.
00:58Thank you.
01:08I do like it.
01:09Yeah?
01:10It is good.
01:11First impression?
01:12It's good.
01:13I saw a lot of videos saying the flavor was good, but they didn't like the texture.
01:19It's really not that chewy to me.
01:22The sauce is delicious.
01:24So that was really good.
01:26There we go, this one's a little easier.
01:41Oh, you're good.
01:45Perfect.
01:46Okay.
01:48If you're in Paris, why not?
01:50You know?
01:51Where else?
01:52I mean, wherever you're coming from.
01:54I mean, I came from the States, so if I tried this in the States, I know it's not going
01:59to be the same as it is here.
02:01So if you're in Paris, why not try their local food and their local cuisine?
02:06Definitely, definitely get it.
02:08I highly recommend it.
02:23It's really good.
02:35It tastes just like chicken.
02:37It tastes just like chicken.
02:39I'm trying not to think about the fact that I'm eating frog legs and just focus on the
02:45flavor.
02:47Kind of.
02:48I try to be adventurous with my palate and my cuisine, again, because of my Nigerian
02:54heritage.
02:55And I know that there are certain things that might be an acquired taste to people who are
02:59not originally Nigerian.
03:01So I try to have an open mind when I'm trying other cultures' cuisines and cultural foods
03:08as well.
03:09And for the most part, I'm willing to try anything once.
03:13And if I like it, then great.
03:16If not, then I know and I wouldn't try it again.
03:19But I just try to focus on the experience rather than, you know, thinking about the
03:27fact that it is frog legs.
03:43Thank you.
04:13Thank you.
04:43Thank you.
05:13Thank you.
Comments