I know, I'm late to this party...enjoyable, interseting the 12 hour wait. I knew it would melt, was not worried at all...I think you could use a bigger pot though..😊 from one hot process soaper to another... I am off to see what else you offer now...😊
@mikejones652915 күн бұрын
Hi, Freya
@sihammansour2990Ай бұрын
👏
@sihammansour2990Ай бұрын
Great job! Your effort really shows
@raghebsaad9704Ай бұрын
❤️❤️❤️
@annamunger9430Ай бұрын
2:52
@riadsaad5715Ай бұрын
Nice man!!
@ghassm8382Ай бұрын
شي مخيف يا زلمي كيف الك قلب مشيت وحدك ما بعرف !
@graceko4189Ай бұрын
Never knew this place exists in Paris! There is eeriness to the place yet in the same time it looks peaceful to walk there with nature taking over !
@raghebsaad9704Ай бұрын
Yes it’s so beautiful 👌❤️
@wonderland563Ай бұрын
I love italy❤️
@food6824Ай бұрын
❤❤❤
@mahahj9750Ай бұрын
الله يحميك ويحفظك حبيبي
@ghassm8382Ай бұрын
يا ريت قدرت تصور اكتر خصوصي انك قطعت فرنسا بلجيكا حبيت طريقتك بدنا المزيد بالايام القادمة 👍🏻👍🏻👍🏻
@raghebsaad9704Ай бұрын
شكرا❤️❤️❤️
@graceko4189Ай бұрын
Very interesting to see the quietness of this historic city makes it 10 times more majestic ! You have a gift in story telling ! Nice video 😊
@raghebsaad9704Ай бұрын
Glad you enjoyed it❤️
@graceko41893 ай бұрын
I am listening 🎶 😊 nice playlist
@raghebsaad9704Ай бұрын
Enjoy❤️
@atiya.4 ай бұрын
I love this ! I recently used traditional Lebanese soap and now I’m obsessed, so I want to make my own
@raghebsaad9704Ай бұрын
Thank you! Don’t forget to tell me about the result❤️
@nz29404 ай бұрын
Thank you for the video. 1 question though, why do you let it rest for 12 hours then heat it again? Why not pour into the molds and let them rest in there?
@raghebsaad9704Ай бұрын
Thank you for your question! Someone told me to rest it, and I was curious to try it. but to be honest, I’m not fully convinced either since I haven’t noticed much difference between letting it rest or starting directly. One possible benefit might be that it allows for a more controlled reaction, preventing overheating. That said, both methods seem to work just fine. So you can start directly and be cautious
@bilalaffouf3644 ай бұрын
❤❤❤❤
@bochica35625 ай бұрын
Thank you, friend! Well done and very informative. Say hello to the white cat, best wishes from Germany ❤️🌻
@raghebsaad9704Ай бұрын
Thank you! Will do❤️❤️❤️
@NetCell8735 ай бұрын
في مثل كتير بيعنيلي بالحياة هين فلوسك وما تهين نفوسك الكرامة اولا
@NetCell8735 ай бұрын
وااااو بحب كتير الأمثال اللبنانية وبحب اتبعها بحياتي قدي الحياة بتكون حلوة وسهلة برافو حبيت قناتك الله يقويك
@raghebsaad9704Ай бұрын
❤️❤️❤️
@yegfreethinker5 ай бұрын
if potassium hydroxide is anything like sodium hydroxide make sure you do not use a glass container when you're reducing the liquid or it will eat through the glass eventually; only use stainless steel steel. Molten I sodium hydroxide I know will actually eat through glass really easily and it can be very dangerous so use caution
@raghebsaad9704Ай бұрын
Thank you for the advice👍🏻❤️
@tobiramasenju58787 ай бұрын
Anything with no electricity I am in. Thank you. You have a new subscriber
@raghebsaad97047 ай бұрын
Thank you for subscribing! I'm glad you enjoyed the video
@ShedHead19327 ай бұрын
Luckily grew up eating this my whole life and is one of my favourite Lebanese foods. Thanks to my mother I continue to make this for myself and the family. One of my most precious memories of this particular dish was traveling across Canada with my father to visit family and pulling over at various rest stops to enjoy breakfast Awarma and eggs with Arabic bread
@raghebsaad9704Ай бұрын
Thank you for sharing your wonderful memories!❤️ I'm glad this dish continues to bring joy across generations
@ShedHead1932Ай бұрын
@@raghebsaad9704 by the way, your video of this amazing dish, prepared with such authenticity, and using the best tasting meat in all the world, and a wood burning heat source, is so satisfying for me on many levels. Thank you for posting it.
@raghebsaad9704Ай бұрын
@@ShedHead1932 ❤️❤️❤️
@poornimasalian3088 ай бұрын
Can we make soap with this lye.pls put a video on this
@raghebsaad9704Ай бұрын
Yes we can, I will try to do a video about it soon
@mahahj97508 ай бұрын
ماشاء الله
@colddarkness17988 ай бұрын
Natural art and creativity is best. Love our talented ancestors what they made! ❤
@raghebsaad9704Ай бұрын
Absolutely, much of our progress and advancements today are thanks to the creativity, cleverness, and survival instincts of our ancestors. Their innovations, problem solving skills, and ability to adapt to challenges laid the foundation for the technology and societies we have today. From early tools and fire-making to more complex inventions, their contributions paved the way for human evolution
@ديمةب9 ай бұрын
طيب اذا انت عربي ليش كاتب التعليمات بالإنكليزي ؟؟ للاسف نحن العرب ما عندنا اعتزاز بلغتنا وهويتنا
@raghebsaad97049 ай бұрын
للاسف نحنا العرب بس شاطرين نهاجم بعض و نعطي احكام من دون اي تفكير. على كلن الهدف الاساسي من بدأ القناة كان نشر العادات و التقاليد اللبنانية و كل شي بيتعلق بالثقافة و التراث و التقنيات القديمة، لهيك كنت اكتب التعليق بالانجليزي ليوصل لاكبر عدد لان كل الوصفات باللغة عربية و ما في مجال لحدا اجنبي يتعرف عالتراث اللبناني يلي بيعتقد انو المطبخ اللبناني هو تبولة حمص و شورما و لحمة مشوية و منقوشة الزعتر و بس. و المطبخ اللبناني التقليدي كتير كبير و بالسوشيال ميديا عم نضوي عجزء كتير صغير منه و كنت اعتقد انو صارت اغلب الوصفات موجودة بكثرة بالعربي فاعتقدت انو ما حيكون في اضافة جديدة اذا اكتفيت العربي. لهيك كانت الفكرة باللغة الانكليزية بالبداية. و كمان اغلب المتابعين المهتمين بالمحتوى في صفحتي من غير المتكلمين باللغة العربية و ما عم شوف تشجيع من متابعين عرب للاسف. بس بكل الفيديوهات الجداد عم احكي فيهم بالعربي و ترجم بالانكليزية. و انا دارس علم آثار و اهتم بالآثار و التراث و العادات و التقاليد و القيم اللبنانية خاصة و العربية عامة و حريص عالهوية و الانتماء و هيدا سبب من الاسباب اني عم حاول وصل و انشر الغنى الثقافي يلي عنا لغير المتكلمين باللغة العربية، لاني افتخر بهويتي و بالارث الثقافي. يعطيكي العافية
@riadsaad57159 ай бұрын
Great Work!!
@widadaytour37359 ай бұрын
👏🏻👏🏻❤️
@widadaytour37359 ай бұрын
Keep going 😍
@mahahj97509 ай бұрын
روعه روعه
@sihammansour29909 ай бұрын
👏🏻👏👏
@musiclife91269 ай бұрын
Nice❤️💪🏻💪🏻
@wonderland5639 ай бұрын
Loved it🔥
@food68249 ай бұрын
❤❤❤
@royalrisk68959 ай бұрын
🔥🔥🔥
@konserwa9059 ай бұрын
0:51 this fumes are just water vapours they are completely safe
@mahahj97509 ай бұрын
❤❤❤
@DmitriJdanov9 ай бұрын
Fantastic.
@widadaytour37359 ай бұрын
😍😍😍
@Rs-xh4hp9 ай бұрын
niceee
@food68249 ай бұрын
🔥🔥❤️
@mahahj97509 ай бұрын
روعه روعه
@sihammansour29909 ай бұрын
👍🌟
@sihammansour29909 ай бұрын
👏👏👏
@raghebsaad97049 ай бұрын
To all my fellow classical music lovers: I've just uploaded a new video showcasing my top favorite Mozart masterpieces. I hope you enjoy it as much as I enjoyed making it! Here's the link: kzbin.info/www/bejne/r6GUm4Sjaa1reJo
@Rs-xh4hp9 ай бұрын
❤❤❤❤
@FlexingClassicalMusic9 ай бұрын
*Classical music is a symphony of the heart, a tapestry of emotions woven into every note. It has the power to captivate, inspire, and uplift. Join the admirers of this exquisite art form and let the melodies of the great composers touch your soul. 🎹❤*
@biomuseum66459 ай бұрын
The list is nice but I simply can’t understand why the need of ai thumbnail , it just doesn’t go with classical music, and it hurts visual artists
@raghebsaad97049 ай бұрын
Thank you for your comment, it's really important for me to hear your views. I can see why you'd feel that way about AI thumbnails, especially when it comes to something as timeless as classical music. Just to give you a bit of background, my previous thumbnails weren't created by AI. I started experimenting with AI thumbnails yesterday because I noticed that my click-through rates were dropping and I wanted to see if a new approach could make a difference. And it turned out that it did, the click-through rates actually improved with the AI thumbnails. But I hear you, and I'm still figuring out the best way to balance everything out
@biomuseum66459 ай бұрын
@@raghebsaad9704 I think the algorithm favors them so that makes them popular