Easy Vegetarian Cooking RecipesVegetarian Spinach Quiche Recipe

This is our spinach quiche, which is not round
if you put it in a whole sheet and cut it out. Its based on Brazil nuts and almonds
as a base crust, and then celery, leeks, spinach, and almond cream. Its really nice and flavorful
put together. To make it nice and colorful again, red bell pepper.

Then we add a little
bit of salad. A little bit of tomatoes. A. Little bit of cucumber, and then we use a
garlic dressing.

Put a little of beets on top of it, and again of bell pepper and there
is the spinach quiche..

Easy Vegetarian Cooking RecipesVegetarian Burger Cooking Recipe

Okay, now we are making a nut burger. We have
2 versions of burgers here. One is nut burger. The nut burger is made with 40 % nuts and
60 % vegetables, which makes it very light to digest.

Then we have also a mushroom burger.
Its not a burger with mushrooms, but the burger is made with mushrooms. Its about
60 % mushrooms and 40 % vegetables. Here we have 2 versions. Im making right now the
original nut burger.

We have cornbread. Its a Quakers type style bread, which is made
with almonds, flex seeds and corn. Its also dehydrated in dehydrators, which I will
show you afterwards. They look pretty hard right now; they will soften a little bit up
when we put all of the ingredients on top of it.

Its kind of a bread that we make
than the other ones out there, but its hard to actually copy a real raw bread. The
same way we will do here. We put almond cream on it, then we add a little bit of greens.
Greens are always good. I will come back to that as well.

Try to glue it a little bit
to the cream. Then we put the nice burger on it. Now, we put our teasing pesto on it
again. Then we will put a little bit of pickles on it.

Its a European pickles; they taste
excellent. Then tomatoes that we sliced before very thin. I like everything thinly sliced,
because the flavor comes out much better. Then we put some zucchinis on it.

Then we
have also some caramelized onions. Caramelized onions are caramelized with dates practically.
They are sliced into slices and then caramelized with date paste and also dehydrated. So we
add this also a little bit to the burger, and then fold everything together. How youre
going to that now is not my problem.

We just make it and you eat it. For a nice decoration,
we put a nice tomato on top of it and thats it. And that is your burger..

Easy George Foreman Grill RecipesCooking Tomatoes & Asparagus On The George Foreman Grill

My name is Brandon Sarkis on behalf of Expert
Village. Today, I am going to show you how to use a George Foreman Grill to make something
besides grilled cheese sandwiches and hot dogs. I am taking the asparagus and placed
it in a stainless bowl as brushing this asparagus would be way too difficult so I am just going
to sit here and coat it like this. A bit of olive oil.

Go ahead and take my salt and pepper
right on top of this and now I am going to show you how to cook two things at once. So
I am just going to sit here and toss this around and make sure that the oil coats it
evenly. Not too much oil. If you put too much oil in there, it is going to burn on the outside
and is going to taste kind of disgusting.

All right so there is all of our asparagus
and let's get it on the grill. I'll open up my grill, take a couple slices of tomato here.
Can't really beat grilled tomatoes. Put those over there. You don't need to put any oil
on the tomatoes.

I guess I'll put a little on there. It won't hurt anybody. Some salt
there. Once again, pepper.

Now we are going to throw our asparagus on. The idea here is
that the asparagus and the tomatoes are going to cook at approximately the same rate because
the asparagus are so small and the tomatoes are so delicate. So both of these you cook
and I would say about three minutes we will be ready to go with both of them. So you can
really load up the asparagus because what is going to happen the asparagus is going
to heat up and the asparagus is going to start steaming and it will steam itself if it doesn't
grill completely.

Put the lid on here, give it a little squish and I am going to come
back here in a couple of minutes and we are going to have some really awesome grilled
asparagus with tomatoes. All right it's been about three minutes. Let's open this up. Look
at that, that looks awesome.

Nice bright green grilled asparagus. Sacrifice that piece I
guess. Also using some heat resistant rubber coated tongs, silicone tongs. These are actually
recommended using for the Foreman grill because they won't mark the surface or anything.

Over
here my tomato. Looks a little smashed; get the special spatula that comes with the Foreman
grill. Grilled tomatoes are a little hard to work with because they tend to lose their
shape. What you want to do usually, that one kind of fell apart.

What you usually want
to do is get some tomatoes that are a little harder than usual because as you heat them
up, they are going to lose all their firmness and get a little mushy..

Easy George Foreman Grill RecipesCooking Salmon On The George Foreman Grill

My name is Brandon Sarkis on behalf of Expert
Village. Today I'm going to show you how to use a George Foreman grill to make stuff besides
grilled cheese sandwiches and hot dogs. I'm going to show you how to cook a nice piece
of skin on salmon. What I'm going to do is I'm going to take this wonderful piece of
salmon, I'm going to brush it with some olive oil.

And I'm going to put the skin on the
bottom side of the grill. Reason why is the bottom side of these grills is the hotter
side. So what is going to happen is when we're done, because you can't really chew through
salmon skin, you can cut through it just barely with a knife. When we're done, what's going
to happen is we're going to salt and pepper on this.

When we're done, we're going to slide
it right off the skin, you'll see it's pretty neat. SO let's just take our salmon. You'll
see the skin side right there. Skin side down, give it a nice little rinkish tilt.

And this
is probably going to take, this is a pretty decent sized piece of salmon, probably about
three mintues or so, for a nice medium, medium-rare. So we're going to close this down on there,
and come back and look at our wonderful piece of salmon in about three minutes. Alright,
it's been about three minutes, and that piece of salmon was a pretty small piece of salmon,
so we're going to go check on it. Look at that.

That is wonderful looking. Let's zoom
in a little bit. Notice the perfect grill markings on top. The nice crisp brown glaze
there on the top.

That's a beautiful looking piece of fish. So what we can do, pan back
out, is at this point we'll see if I can get the skin to come right off. It might just
stick to the grill. Nope, the nonstick on this is a little too good, so what I can do,
if I choose to flip it over right now, grab a hold of the corner, and you can see I can
peel it right off.

I'm going to leave it on there though because I'm going to serve it
with the skin on. Some people actually eat it skin on. I'm one of those people. Alrighty..

Campfire Cooking Recipes - 4 Great Camping Dishes Using Traditional Campfire Cooking Recipes

Campfire Cooking Recipes - four Great Camping Dishes Using Traditional Campfire Cooking Recipes

There is nothing like the agency new air and pastime that you get on a hiking or camping journey, to work up a in herbal huge, immense appetite. But you don't are browsing to spend ages getting all set and cooking complicated foods, which turns it suited type into a chore.

The whole example should be a snicker, so once you're taking place to can plan out a pair of atypical camping dishes, which is going to make it a load extra pleasing. Well with a host of common campfire cooking recipes, this will per likelihood practically evidently also smartly also be a respectable deal simpler than you assume.

Try out a pair and even the excellent helpful recipes underneath and realise how a instruments extra thrilling and stunning which you can make your camping foods.

BREAKFAST
Oat and nut pancakes.
Ingredients.
1 and half of half cups of oats,
1 cup of flour,
2 tablespoons of brown sugar,
Pinch of salt, to style,
three teaspoons of baking powder,
a cup of blended chopped nuts,
1 and cups of milk,
2 eggs,
2 tablespoons of butter,

Mix whereas similarly of the dry sources (oats, flour, sugar, salt, baking powder, nuts,) and placed to one facet, similtaneously you whisk whereas the milk, eggs, and butter. Pour this onto the dry sources and blend apart from blended. Lightly grease a griddle or frying pan and pre warmth on the hearth. Pour about half a cup of the pancake combine into the pan and cook apart from bubbly and edges visual charm dry, turn pancake over and cook apart from golden brown. Serve with maple syrup or similar.

LUNCH
Simple Spam snack.
Ingredients.
1 onion,
three or four potatoes, (dependent on size),
1 tin of Spam,
1 tablespoon of butter,
Salt and pepper to style.

Peel and chop the onion and potatoes into roughly inch products, and cook in skillet or frying pan apart from tender. Chop junk mail into similar size cubes as onion and potatoes and upload to skillet or pan upload salt and pepper and proceed cooking apart from all sources are, crispy and junk mail is smartly heated by way of. Allow to chill a little bit of and serve with a host of crusty bread and butter.

MAIN MEAL
Foil cooked Meatloaf.
Ingredients.
2 kilos of surface crimson meat,
1 egg,
a cup of bread crumbs,
a can of tomato soup,
Salt and pepper to style.

Mix similarly of the sources whereas in a compatible container or bowl apart from it all binds whereas and may per likelihood practically evidently be moulded suited type into a loaf construction of your decision. Place into an recollections-blowing piece of tin foil and wrap smartly, leaving an air pocket on the optimal for steam. Cook on small grill on optimal of fireplace embers for approximately of an hour, turning as very important. Serve with potatoes and vegetables of your decision. Will serve four of us.

SWEET
Baked Banana.
For a quick tasty desolate tract, truely break up a banana lengthwise leaving the pores and skin on. Insert brown sugar and butter into break up. Wrap in tin foil and bake in embers of fireplace apart from sugar and butter soften into the banana.

Easy Crock Pot Cooking RecipesCook Chicken Pot Pie in a Crock Pot

Hi I'm Chef Ben with Expert Village alright
welcome back and we are going to be talking about a chicken pot pie today. First you are
going to start of with about 2 pounds of chopped boneless chicken breast and go ahead and throw
those right in the bottom of your crock pot there. Make sure they are nice and spread
out. Then you are going to use about 1/2 can of whole kernel corn once again make sure
that is nice and spread out overt the top of the chicken.

About 2 carrots chopped or
sliced whichever your prefer. About 2 potatoes cubed throw those right on top of there. Once
again make sure they are spread out. Next we are going to use about 1 can of cream of
mushroom soup throw that right on top.

After that you are going to need about 1 to 2 cups
of chicken broth I have gone with 2 cups today. Pour that in there. Alright once you got that
in there you go ahead and cover, set on low and you let cook for 6-7 hours and remember
you recipe is not down yet we are going to come back in just a minute and show you to
do to finalize the recipe. Alright now that our chicken pot pie is almost down we are
going to take the cover off and throw one can of biscuits on top of the chicken and
vegetables and it smells really good.

Throw that right on top of there and see right put
the cover back on, let them cook for another hour and let the biscuits cook. Put in back
on low and make sure you keep on checking it, it is going to take about a hour for the
biscuits to cook and then you have chicken pot pie..

Easy Crock Pot Cooking RecipesCook Chicken Cola in a Crock Pot

Hi I'm Chef Ben with Expert Village alright
today we are going to be talking about chicken cola. First you start off with about 3 pounds
of boneless chicken breast or a whole chicken if you prefer. You know you can do these in
probably about halves or whole breast it is all up to you. First thing you are going to
do you are going to take a napkin if this chicken is already wet or it just came out
of the freezer or just came out of a package it is still going to have a little bit of
moisture on it.

You are just going to want to take a napkin and pat it down, get some
of that moisture off of there alright and then you are just going to salt and pepper
it, going to rub that in a little bit. Once again I'm using kosher salt just for the little
thicker grain, got kosher salt on there, get out fine ground black pepper. Just going to
rub that in really nice.
Once you got that on there you can go ahead and throw it in your crock pot. You are going
to need about a 1/2 cup of ketchup of barbecue sauce today I prefer barbecue sauce so that
is what we are going to be using.

Throw that right in there. You are going to need about
1 cup of your favorite cola you can use Dr.Pepper, you can use a regular old cola, or you can
use whatever soda you think would be best. We are going to throw our top on there, we
are going to set it on low, and we are going to be cooking it roughly 5-6 hours on low
and then you have chicken cola..

Crunchy Korean fried chicken recipe (Dakgangjeong )

Hi everybody! Today I'm making Korean fried chicken. Sweet and crunchy crunchy! Korean name is dakgangjeong. What? You made dakgangjeong with my old recipe? Five years ago, I uploaded my dakgangjeong recipe. But today's recipe is different version of dankgangjeong which is easier, faster, what else? Delicious! When you make this for any party - potluck party, family getting together, or Super Bowl party you will get a lot of lot of attention and compliments.

I guarantee! We need chicken! This is chicken wing. Huge package is cheaper price. I always buy this and cut this in half. You can use any chicken: chunks of
chicken, chicken drumsticks cut it in half and you can use this.

Wash a couple of times in cold water. Wash your cutting board, very clean. Half teaspoon salt. Ground black pepper.

Ginger one teaspoon amount. Mix like this using your both hands. We need starch. So potato starch I'm using.

You can use also corn starch. So 1/3 cup. One by one coat each chicken piece very lightly like this. We need more potato starch Another one third cup, so total two third cup.

On the bottom a little watery stuff and leftover starch powder, nicely. Now all coated very beautifully And now we are going to fry this. Today
I'm going to use grapeseed oil. We are going to do double fry.

You know all my fried chicken and fried food is double fried. People are asking me why you double fry? When you fry the first time it looks very
crispy, but sooner or later it looks soggy also sometimes the chicken is not cooked thoroughly That's why I always double fry Always chicken is well well cooked also really really crunchy. So that's my secret! Like this! I cooked this for 12 minutes and now it looks really crunchy. Let's take it out.

Next batch! You see lots of bubbes? It's very scary, right? And then on the bottom there is some starch. Just stir this with your tongs like that. And then we can make it calm down. I need to second fry now.

I'm going to little lower the heat because really hot. So it's splash! And I'm going to add this one too, together. I'm going to prepare sauce now. Four cloves garlic.

About one and half tablespoon. And this is optional but Iike to give a tip: Red pepper! Dried red pepper I'm using. Seeds, remove the seeds like this. Ok let's check out our chicken! On the bottom part is really golden brown But top part is not yet.

So we need to turn it over. You see my pot is small, but if you guys have a large pot and more oil and then it will be really easy. You can fry them all together. What we want is real real crunchy.

I really don't like the chicken that isn't crunchy. This way you make this until tomorrow it's going to be crunchy. Fry these guys until it turns like a rock! But inside it has to be a little juicy. You can feel this crunchiness with the tip of your tongs.

Like this and then - chucku chucku - sound, that means that real real crunchy outside inside is juicy. Really great! Ok let's take them out one by one. Isn't it golden brown exactly? Really awesome. This is optional but I like to add some nuts here, so I will use peanuts.

Make it more crispy. And 30 seconds you can fry this. Color change to white. Ok donel Be careful! I'm going to move this to the stove.

Let's make sauce! Cooking oil around 2 tablespoon. Garlic and dried red pepper. And stir this. Oh! Spicy smell! Soy sauce! Quarter cup.

Mulyeot half cup. I'm going to lower the heat. And vinegar. 1Tbs vinegar will make this sauce really tasty.

Tangy! I found out just a little bit of mustard sauce make this sauce really special. Oops! 1Tb. Mixture is spicy and a little garlicy.  Turn it up a little bit To make it more sweet and shiny one tbs brown sugar.

That's it. Wow wow! And peanuts! Ok. Wow. Looks nice.

Done! Sesame seeds.Oh my. OH MY! I need beer! Cheers everybody! Okay let me taste it! *CRUNCH* Mmm! Oh my God! Crunchy outside, inside juicy soft. Tender. And it's like candy.

Goes with beer! Enjoy my crunchy crunchy chicken recipe. See you next time! Bye!.

Chicken Katsu Curry Recipemy virgin kitchen

- Hey everyone, it's Barry here. Welcome to My Virgin Kitchen. I hope you are well. Today we are making a chicken Katsu Curry which is not the name of a curry named after a cat called Sue it's actually, Katusu is Japanese term I think for battering
or breadcrumbing things.

So not just chicken, you can vegan veggie versions, all that stuff. Exciting times. And I've had loads of requests
for this over the years. I'm delighted to present
it to you right now.

If you wanna give this
a go, the full method and ingredients are on
MyVirginKitchen.Com, an amazing website, you
should check it out. Let's do it. So we can divide this recipe
into a few different sections and I've already done one bit which is Panko breadcrumbing our chicken. So what we do is two chicken breasts in between sheets of cling film bash them with a rolling pin to get them a nice, even thickness
so they'll cook quicker and also nice and evenly.

You want to take that chicken and dunk it in your flour, get it all coated on there kind of like antiquing it dunk it in your egg, which is gonna give it some grip as you plunge it into those shards of Panko breadcrumbs. Leave it to rest and that's
actually in the fridge now while we do our sauce. You may have heard of this recipe from the well-known restaurant Wagadada's and we're gonna do our own sort of homemade twist on that. The cool thing about that, in fact Mrs.

Barry first introduced
me to that restaurant, is we can tweak it to make it as spicy or as mild as we like. Mrs. Barry would like it really mild so you just do mild
curry powder, mild spices which we'll come onto in a bit but I'm gonna take mine up, give it a little bit of mmm - spank. I've got just about a tablespoon
of vegetable oil there and just while that does warm up we've got some onion
there that I've chopped.

We'll just push that in. You don't have to absolutely
obliterate the onions we're just gonna kind of
make them translucent. The next thing we're gonna add
is a garlic clove, chopped. Nice bit of flavour, also to prevent vampires from taking over your Katsu.

Incidentally, if you do
have a cat called Sue why not let me know in the
comments box down below. I'd love to know. This is medium curry powder,
so Mrs. Barry would hate this.

And two tablespoons of plain flour. So what we'll do, we'll
just stir that through just to let it coat the
onions and garlic at first sort of cling those flavours to it. Now that is starting
to smell curry-ish now. I'm now in the zone, I'm not
just making garlic and onions.

Here we go, we've got some
vegetable stock right here. I'm gonna pour in half of it. I've got 500ml in total,
good math tells me that's 250ml just for now. Stir this through.

Oh yeah. And what we'll actually do over, I'm on a medium-high heat, its gonna start to simmer
away, gonna reduce down. We want quite a thick sauce and the flour will help that happen. This is actually a really nice sight to look at, quite
therapeutic with the bubbles just going (bubble noise) like that, like a spa, a curry spa.

In goes the rest of our stock, so it's cooled it down again. This is some medium chilli powder. Sprinkle, sprinkle, sprinkle. The inner Barry wants me
to put paprika in there but I avoided that today.

Some honey, a heaped teaspoon of that. And some soy sauce. So when Mrs. Barry too me to Wagadada's the one thing I liked about it was the sauce was super thick so
that's what we're gonna do.

It's quite thin at the moment
but as it heats and simmers it's gonna reduce down so
we'll let that do its thing stirring it from time to time and tweak it if you like but meanwhile I'm gonna do a boring
step of getting my rice on to cook to one side, simply
to package instructions. So I've just taken my
chicken out of the fridge. It's nice and firm, in
fact I should probably have left one of them in there because I've only got a small pan and I don't want to overcrowd it. I need to get a bigger pan really.

What we're gonna do is put vegetable oil into the saucepan and make sure that it covers the bottom
fully, and a little bit higher so maybe like a half an inch high. I've got so many pans on the go, I'm like a cooking DJ. I've got my rice there,
DJ Rice. (DJ noises) I've got my sauce, and then the oil just warming up here for the chicken.

Do be very careful when you do this, you can actually deep fry
it entirely if you wish. Healthy. So all I'm going to do is take my chicken look at that mountain of chicken we're gonna sit it into that oil. And you can see it's
starting to cook away.

If you're not sure how hot your oil is, get a little bit of
bread, dunk it in there as soon as it starts to fizzle and fry you know you're in a good place. Fry the chicken until nice and browned either side and rest it to
one side on a kitchen towel just for a couple of minutes. The pan where we've taken the chicken from is still warm, so we're going
to use that to our advantage and just fry up some
mangetout and sweet corn. This is only going to take about four, five minutes in the pan.

Stir it through, doesn't need any oil because there's already
a little bit in there. So with these all cooked
through, that is it. That's all the steps, we just
do some finishing touches to bring it all together. Cha-ching! So this is optional, if you want a chunky sauce just leave it as-is but I've got my little
whizzy blender thing.

Just pouring that in like so. Be careful and please, whatever you do, make sure your lid is on. You do not want to
spray this all over you. Down this goes, and then whiz away.

Hey presto, we should
have a nice smooth sauce. Woo hoo! Smooth baby, smooth criminal. I actually do have a little
thing of making rice moulds at home, you can do it in
like glasses but this ramekin just gives you this
nice sort of dome shape. The mold's just gonna sit
there, the rice is still warm it's good, it's doing
its thing, it's shaping.

So what I'm gonna do is slice the chicken into probably like inch size,
inch and a half thickness. Bands. Oh yes. Loving it.

Cha-ching! Perfectly cooked through, crispy coating. Gorgeous. You know what folks? I am proud of myself. I'm not 100% health today,
but we fought through and made a stonking dish.

It's gonna taste superb, I
feel like it's my reward. So if you've enjoyed this video don't forget to subscribe for
regular recipes and food fun. And of course let me know down below what you wanna see next. This comes the Indiana
Jones like sand, gold, thing right at the start of the first one, okay.

So what we're gonna do
is gonna tip our rice. We're gonna take this in the ramekin so place the dish, our
final serving dish, on top. (Blows air) it's still
warm, I can feel it. And we go (grunts)...

And then... Whoa oh oh! That's proper Wagadada's,
eat your heart out right. We're gonna get our veg down,
so sweet corn all charred from that oil in that
pan there, the mange too. Oh you glorious, gorgeous looking thing.

Then we set down our chicken. You know what, you guys know this well most of you guys that
have been from the beginning I was never that good at presentation but I like to think that it
is slightly improving, slowly. So the sauce straight from
our whizzy blender thing so if you've got one
of those it's probably the best way of serving it. So I'm just gonna - oh my gosh, just let it dribble all over the chicken.

Not completely coat it, we still want it to know that it's chicken. But that, all on top of there, looking absolutely stonking. Okay I have warmed it up in the microwave because, let's be honest, it goes cold by the time I take nice pictures of it. I'm excited, I've got a bit of everything on the fork here.

Mmmm! Mmmm! Oh wow. The crunch of the chicken,
the heat in the sauce Mmmm that is absolutely gorgeous! I am totally going to destroy
all of that off camera. It is phenomenally good,
there's so much heat in there just kicking a real punch. I'd say tweak that to your liking but I think you're gonna
absolutely love it.

If you do try it, don't forget to send me a picture @MyVirginKitchen. Follow me on social media for all behind the scenes bits and bobs and I'll see you again next time. Meow! Katsu!.

Cheese BallsRamadan RecipesIndian Cooking RecipesCook with Anisa

Hi guys, hope you're well. Thanks for joining me my kitchen I've got another delicious recipe for you to try if you're new hit subscribe to save today with us every week cheese [fall] or chicken filled one size cheesy goodness family Favorite appetizers for holidays Get together and sing gas or anything really [these] are always popular and a great way to get your heart going you like this Please you can me a thumbs up and with that being said let's get started The ingredients you will need are One cup of cubed chicken one cup cheese [I] have red and white here one cup of pasta and [you] can use macaroni [or] any small shape pasta One cup of mashed potato. I haven't completely much Did you still want to be of texture when you bite into it a handful of fresh coriander leaves? Some garlic cloves and some fresh chilies you can add a bit more depending on how spicy you want it 1 tablespoon of Jalapeno sauce Juice of half a lemon one and a half teaspoons of cumin powder [one] teaspoon [of] black Pepper Salt to taste and some eggs and breadcrumbs for dipping okay, so you are preheated bomb Spoon add a [little] bit of oil And I'm going to add the chicken And also the black pepper as well you And then I'm just going to mix that together And I'm going to cook the chicken On low to medium and while that's cooking We're going to go over to our pestle and mortar and we're going to grind the [Chilli] and garlic to a paste As you know and if you've watched on previous videos, I'd like to use one of these But you can also use a machine. It's not a problem So that's stirred.

I'm just gonna add in the garlic and [Chilli] paste and the cumin powder and the [sauce] as well And the gas is on low, and I'm just going to mix that in The chicken and the spices are mixed in nicely [so] I can switch it off now And I'm going to let that cool for about 10 minutes before I add the rest of the ingredients it just and adding the pasta potatoes cheese And some salt some lemon to give it some zing finely chop the green curry on the inside I. Love the smell of fresh coriander. [Do] you now? I'm going to mix that all in And it's a good idea at this point to [just] give it a taste if you need to add any salt [a] bit of chili now's the time Now we're ready to roll them up I am going to roll them up into this size But it doesn't really matter if you want them slightly bigger or slightly smaller that's absolutely fine something like this All right, so that's done and depending on what size you make them You should get about 25 to 30 cheese balls and to help them hold their shape I'm just going to pop them in the fridge for about half an hour. So [the] flour mop So now we are ready to dip them in egg which are beaten and bread crumbs I find it easier to dip them in egg with a spoon And then I'm just going to take that And with my hands I'm going to quote them in breadcrumbs that way things don't get to miss dip them in egg again Pop them back in the breadcrumbs and double coat [them] So it looks something like this Okay, I'm just going to check to see if the oil is [ready].

[I'm] just going to drop a little bit of Breadcrumb Yes, that's done. So let's get frying You [can] fry them on [reusing] [handle] [eats] and it takes so long [to] fry take them out one for Golden Brown you There you go all done They should [be] golden color and cheesy like this goes great with most Chutneys or sources try it out let me know what you think in the comments below or you can even tag me in a picture if you've made this before I. Would love to hear what you did different if you enjoy this please do give me a thumbs up and to see more delicious recipes Do subscribe thanks for watching and I'll see you next time.

Butter Chicken RecipeJamie & Maunika

Word up Foodtubers, Mr Oliver here. Today is a very exciting day  because I am gonna get the chance to cook with an incredible indian cook.  The lovely Maunika Gowardhan. Hello darling...

Hi Jamie. We're gonna cook some amazing food. The dish is Murgh Makhani. So Murgh means chicken and Makhani means butter.

It's full of flavour. It's decadent. So you've got the sweet, sour, spicy, hot, tangy all of it. What can I do to tell the story? You can...

Peeling, chopping? Yeah you're peeling and chopping I can't believe you're following my guide! For a change. What I need you to do is we'll first make the marinade for the chicken tikka itself.  So I've got your four cloves of garlic. Your pinch of peeled ginger Half of this chilli please.

Half of that chilli So we'll make a little paste of that That's perfect. Now, I've taken about four tablespoons of Greek low fat yogurt and I've also added some chick pea flour, which is ground flour, so about two tablespoons and we'll just give that a quick stir Guys if you've never used ground flour before, it's just grounded down dry chick peas. So no lumps in that Jamie. Nope Sure? No, well...

I am now Ok along with that, just a few more ground spices. So I'm using coriander. Just about a teaspoon isn't it? Yeah a teaspoon. Pinch of Cinnamon.

Now this is Kashmirri chilli powder. It's
really smoky it's got a good amount of heat as well but it's got colour. It's hot and we've also got some cumin powder and this is a pinch of saffron  which actually adds the colour to the marinade as well So in with all the ground spices and a pinch of salt. Great to do this overnight, if you can in the refrigerator.

But if you cant then even 20 minutes, half an hour is perfectly fine. So the ginger, the garlic and chilli in the marinade Now, what do we do next. Do I just stir this in? Mix it and then you add the chicken to it. Ok...

You're going for chicken thighs Why would you do that? I think much more succulent cut of meat and also I find it's still quite moist when you add it to the gravy So what's next? Next is to skewer them on. Ok. Now we'll just grill this. You want the edges to be nice and charred and you want the meat to still be quite moist.

So once it's done then we can add it to the curry Ok now we've made the gravy sauce for it. So add about half of this butter in the pan Jamie please. And peel and grate half an inch of ginger and the chilli Half these and de-seed and just length wise is brilliant. Along with it and adding a few spices.

Can I have a little taste. Sure. This is the outer... Ah Liquorice! Almost like that, but this is the outer covering of the cinnamon and I've got six pods of green cardamom and about 4/5 cloves, now this will add the warmth to the gravy and they'll start to sizzle in the pan.

Jamie if you could please chilli and the ginger. Yes ma'am Half of this onion and you don't want them to brown or colour, you just want them to become softened. That's gorgeous. Three heap teaspoons of tomato puree So you want that little bit of colour Now the kushmirri chilli powder.

So a good heap teaspoon of that and a good teaspoon of coriander powder as well. Nice. So now all the spices are going in. So they're going to kind cook all the way through as well Double cream and I think in some parts of the world you call it heavy cream Basically this is the richer cream I'm also adding some honey.

So a teaspoon of honey. There's a few more things I want to add to it. Dried vinaigrette leaves. Fresh coriander and a pinch of salt.

All we need to do is actually add the chicken to the sauce Leave it to soak in all the flavours So you can see the charred edges. Whose bits is what's actually going to add the flavour Perfect. So... It smells incredible Give it a stir please Jamie.

You can coat all the chicken so it soaks in all the flavours of the gravy as well. You can add a little bit of Lemon juice and how much would you like? That would be perfect... Brilliant. And it does give that curry a nice little finish The colours are phenomenal...

And it smells outragous and we've got some salad so I've got a pickled onion salad, diced onions, lemon and salt.  And just some lettuce. Simple green lettuce. We've got our chutneys...

The reason we do this channel is because of this... Got some of the chicken and sauce. The meat is tender. Nice, moist and succulent.

Yay! It's so good! Maunika... Thankyou for coming into the world of Foodtube Absolute pleasure Wonderful authentic recipe. A pleasure and privilege to cook for everybody and for you and with you... It's been brilliant.

Phenomenal. That's buttered chicken. Please, please try it. Thankyou so much...

Until next time... Lots of love.

Bread Rolls with Chicken and CheeseIndian Cooking Recipes ramadan recipeCook with Anisa

Hi guys, hope you're well. Thanks for joining me [in] my kitchen. [It's] Sunday So you know what time it is? And I've got another delicious recipe for you to try if you new hit subscribe to stay up to date new [recipes] every week today We're making chicken bread rolls these are so delicious You're going to love these with cream cheese that melts inside which makes the inside lovely and saucy very popular in Asian homes Great is a snack picnics or entertaining guests. You can find all the [ingredients] in your local supermarket If you like this, please do give me a thumbs up and with that being said let's get started The ingredients that you will need are 50 grams of butter 500 grams of chicken filling pieces one medium onion chopped 1 TSP garlic and ginger paste Fresh Green chilies and you can add up to taste salt to taste 1 teaspoon of cumin Powder half a teaspoon of black Pepper 80 grams of sweet corn a handful of Coriander leaves half red Pepper chopped 300 grams of soft cream cheese bread some eggs for dipping and bread Crumbs Okay, so in my preheated pot.

I'm going to add butter and [the] [Onion's] go in as well And we're just going to sort in onions I'm just going to put the heat on medium setting and I'm just going to cover it I'll check on them in a couple of minutes [okay], the onions are done They're nice and soft and transparent and it took about four minutes and now I'm going to add the chicken mix stuff in And then I'm going to add in the ginger and garlic paste And also the green chili paste, and you can add this half depending on how spicy you want them And which cover and cook - there's no water left. Let's have a look Okay, as you can see there's still a fair bit of water left in there. I'm just going to give it a stir and Leave that to cook a bit longer The chicken should be done now. So just have a look yep.

That's done. Now. Let's go ahead and throw in the spices on purpose, but [um] without me That smells delicious That's great. So that's all done and that smells so good already [I'm] gonna let that cool, and then you're gonna go ahead and [add] the final ingredients Coriander and cream cheese, and then we're ready to roll I'll be honest.

I'm trying very [hard] to stop eating some as it is you can go ahead and try some at this point It's well tasty I've got my bread now which I've warmed up in the microwave so it's easy for me [to] roll I've got the mixture and I've got the flour paste and to see how I make this click on the [link] and little here because of time of Luke here here Just going to take a slice And I'm just going to give it a roll And cut the corners Then take my mixture and I'm not going to take too much Just enough because when we fire them feeling can come out And then I'm going to stick These sides don't eat too much Just press these down Okay, so we're just going to carry on with the [rest] of them, and [I'll] just [take] [it] [to] here to save time and again and again slice the edges Take some mixture again sandwiches Okay, so now we're ready to egg and breadcrumb them so first dip in the egg Make sure it's coated well and then into the bread And we're going to do that on all of them. The oil is hot so let's get frying I'm going to fry these on medium to high until they're nice and [Golden-Brown] I. Don't take [home], please. I think someone's going to flick key, okay? [Yeah] These are beginning to change color.

They look really nice now nearly done Try it out and let [me] know what you think Better still tag me in a picture if you've made this before I would love to hear what you did different in the comments below if you enjoyed this please leave me a thumbs up and to See what delicious recipes do subscribe? Thank you for watching and I'll see you in the next one.

Asian Carp - Filleting & Cooking Recipes

Every day I go to work I feel like
I'm
the luckiest person in the whole wide world. To be able to go out there and set a
net
or to run the electro fishing boat   and watch fish come up to you,
weigh and measure them and know at the end of the day
I'm doing something to protect and preserve natural resources
for all the future generations to come. I love it, man, especially working with Asian carp. You know a lot of people really hate these fish.

I see it as let's use this as an opportunity
to learn
how to manage invasive species in Missouri. ≫> Oh, that is a big fish. ≫> Asian carp are brought to the United States
to control water quality in southern state aqua culture ponds. They subsequently escape from those aquaculture facilities and have now migrated into the Mississippi River basin.

Asian carp are having a negative effect on our native species. The solution is that there has to be
some form of harvest that would occur. So then the big question comes is that can these fish be fileted? And if they can be fileted, are they palatable? Do they have as good of a taste
as some of our more common fish? I'm going to show how to filet an Asian carp. The first cut I'm making here very similar to how
you
would filet a bass or a crappie or bluegill.

We're going to come back in now and just take
the
meat off of the top of the rib cage. Now we have one side of the Asian carp filet. Because the Asian carp filet is so wide,
we have to cut it in half, Just as we would with any fish is that
we
have to remove the skin from the flesh. One thing with Asian carp that we have
to
be mindful of when we're filleting them is that they do have a little bit
of red meat
that needs to be removed; kind of gives the meat a pungent taste
if you
don't get it all off of there.

Then you can see in the very center of the filet
there's
a series of bones that come through the top. What we want to do now is to
be able to remove those Y bones. Since they are in the shape of a Y in this filet we're going to simply cut on both sides of
those
to get that flesh off of there. And there you have it, two boneless pieces from the top.

And then for the bottom we're going to do the same thing. We're got to find those Y bones and make our cut out. That is one half of a boneless Asian carp filet. So we did a taste test.

We had 307 people that took part in this taste test. And basically what we found is that
an overwhelming majority of the people whether the fish was steamed or fried,
chose Asian carp as their favorite. So that means that they liked them better than
everybody's favorite tilapia and catfish. The best thing about this is by eating Asian carp

we're actually doing the Mississippi River a favor.

So whether you're frying them up old school style
in a cast iron skillet,  or if you prefer an Asian twist with carp on
a stick,
don't knock them until you try them. Asian carp are actually a really delicious fish to eat..

ABV Recipes - Things To Know When Cooking with ABV

Where did I smell this before? I am pretty
sure I have smelled this scent before. This smells like my wive's P****! Bon Journo my
vape tempers. Today, I am going to give you a personal cooking lesson on how to cook with
ABV 101 and why you should be saving all of your already been vaped marijuana for some
easy and delicious recipes. ABV is the byproduct of vaporizing your marijuana.

Vaporizers are
one of the most efficient ways to conserve your herb. Now, when you vaporizer your herb
there is a bunch of different factors when determining the potency of your ABV. If you
have shorter sessions at lower temperatures, you will be conserving a lot of the Marijuanas
psychoactive chemicals and sedative ingredients. If you heat you ABV at very high temperatures
for long periods of time it will be much less potent.

Take a look here and you can see the
differences. First we have unvaped weed. Next we have ABV that was lightly vaped at ideal
temperatures. And finally we have ABV that was used at very hot temperatures and will
be much less potent.

ABV recipes are perfect for a late night snack to help you sleep or
when you want to Netflix and Chill! With ABV. You dont actually have to cook the marijuana,
when you use it in a vaporizer you are already activating the ingredients in the weed. So
ABV works best with recipes that are quick easy and dont need to heat anything. Since
everyones tolerance is different and everyones ABV will be different, we recommend you experiment
with dosage on some peanut butter toast.

Once you get your dosages right, then you can get
exact measurement needed for your favorite recipes. Thank you so much for watching everyone! Let
us know what you think in the comments below and for more of your favorite ABV recipes,
be sure to subscribe!.

6 Fun Cooking Tricks

1: Colored Pasta
Okay, start by taking some pasta and add it into some boiling water with salt and olive
oil, then like you do, cook it and separate it out. Once youve removed the water, you
take a little bit of the pasta and add it into a bowl, just like this. Then you take
some food coloring, in this case red and dip your fork into and then evenly mix it through
the pasta until its all one uniform color, in this case red. Then proceed to do that
with more colors like green, purple, pink, blue, and yellow.
Then once youve done it with all the colors youve got access to then get a big bowl
and add all the colors back in, this is the red pasta, green, some purple, some yellow,
a pink and a blue, then just mix this together and youve got beautiful rainbow colored
pasta.

You can reheat this in the microwave and add some hot sauce on it and youre
good to go  enjoy! 2: Ice Cream Cookies
Alright, you take your ice cream tub, in this case Ben & Jerrys Chunky Monkey and cut
straight through it. You just want to cut a disk about one inch thick, thats two
and a half centimeters, just like this and then you just want to take your disk and take
a chocolate chip cookie. This one is chocolate with chocolate chip and just place it in the
middle like this, and then put your cookie on top. Then you find the seal and you just
peel it off, you peel the cardboard all the way around away from your ice cream.

Now just
press it in a little bit, there we go weve got a chocolate chip ice cream cookie. Awesome!
Im just going to cut this in half so you guys can see better, look at that, perfect
and delicious! 3: Egg Bottle
There are many ways to separate egg yolks. To start with you can just crack and egg open
and then use the shells to separate the egg yolk by moving it from shell to shell. Or
on the right you can just do it with your hands and then just pop the egg over there.
Either way works great, but there is a better way and more fun way.

For this you just crack
your egg into a bowl like this then you get an empty bottle of water, squeeze, suck it
up and then just remove it from the bowl and then you just plop it wherever you want it.
There you go, easy-peasy! 4: Egg Cooking Trick
Okay for this next trick you take a red bell pepper and just slice a ring into it two centimeters
thick thats 4/5 of an inch and then remove the center cartilage. Then place it into a
pan with some butter and simply crack and egg and place it into the center of your red
bell pepper ring. You can also do the same with a green bell pepper ring, just again
crack the egg inside, and you can also do the same with an onion ring just crack your
egg in the center. Then you cook it like you normally would, a sunny side up egg, but this
way you have a much more interesting way and intriguing way to serve up your breakfast.
5: Yogurt Ice Cream Now for this trick you take some yogurt, mine
has got some jam in the bottom and you just pop the spoon straight through the lid and
then mix it, just like so.

Then once youve done that you are just going to want to put
this into the freezer to freeze and become nice and hard. You can do it any flavor you
want and have any flavor yogurt ice cream you want.
Once its frozen like this you just take a knife and make an incision on the bottom
so air can come into the bottom when you pull it out and its easier to remove. Then remove
the top film from your yogurt, then you simply just pull it out just like so and then youve
got this delicious yogurt ice cream that you can give to someone you care about  in
this case, my cousin. Cousin: Mm, its really nice!
6: Egg Heart Now to make an egg heart, you take a cardboard
piece like this in a V-shape and you place a boiled peeled egg in the middle just like
so then put a chopstick on top and then tie down each end with an elastic band just putting
it around there and twisting it  there we go.

Do the same on the other side, just
like that, and now leave it in the fridge for 20 to 30 minutes to rest and become firm.
This is after 20 to 30 minutes, just pull it out put it on your cutting board and cut
it in the middle, just like so, and low and behold youve got a beautiful egg heart
that you can add to salads or your breakfast. Please subscribe and dont forget to check
out my other cooking tricks video. Thank you for watching, goodbye!
END..

6 Amazing Cooking Tricks

Alright, lets get going, six little tricks
to use in the kitchen. First off take a hardboiled egg, place it
in a jar, add a little bit of water to cover, then you just place your hand over the jar
and shake it like mad. Once youre done which is pretty soon just take the egg out
and the shell is basically falling off the boiled egg. Its that easy to remove.
Alright trick number five, staying on the same shaking idea, this is a garlic bulb and
Im just going to place it in a jar and again shake like mad.

Okay once youve done
that for a little bit then you just pop it out and you just remove some of the husks
because theyll get in the way later. Once you remove the husks just put all these garlic
cloves back inside, put the lid back on and again shake like crazy. Keep shaking, just
carry on shaking and now you just pop it out and all the skins have separated from the
cloves. You can just pick them away and put them to one side.

Then youve got these
beautiful little garlic cloves, any of the skins that are still on you can put them in
the jar and shake again or just easily pull it off, very easily like that.
Okay trick number four, take a kiwi, slice it in half then take a glass, press the glass
into the corner of the kiwi and then up against the back of the skin all the way up until
the skin is completely removed in one go. There we go, now youve got half a kiwi
perfectly peeledthat easy. You can also do the same with mangos.
Now trick number three, take a banana and a sewing needle and then you just want to
take the sewing needle and push it in through one of the corners and then just slide it
on the inside cutting the inside of the banana, just like that. And then you just move it
down a couple centimeters and do another cut, and then move it down a couple more centimeters
and do another cut again and you continue all the way down the spine of the banana until
you reach the bottom.

And then I suggest you do not open it yourself but to hand it over
to a friend so they can open it and make sure they didnt see you doing this. All theyll
see is some dots going across the side of the banana, but to their amazement when they
open it, it will be cut into slices because theres some kind of black magic or something,
who knows. Its surely going to fascinate and amaze whoever you show it to.
Alright trick number two, take a paprika or a red bell pepper and you slice the top off.
Then you slice the bottom off, and here Im going to show you how to efficiently cut this
paprika and break it down. Just slice into the side just like this and then remove the
core by disconnecting the main connector tissues from the inside, just those three struts.
Then place your core on the side, then flip over the outer skin of the paprika and slice
it into thin slices just like this.

Once youve done that then just take the top, you can
remove this little green part on the top of the paprika by just pressing on the back with
your thumbs and popping out just like this, and then you just simply take the top part
and slice it again in thin slices. You take now the bottom and also slice that in slices,
just like this. Then youve got all this flesh that you can use with most of the paprika,
and you have the extra little core bits, the most efficient way to cut it.
Now for the final trick, trick number one. You just take a knife and a potato and you
put them together and twirl the potato around while you cut into the skin just softly in
a circular motion.

Then you take it and you cook it like you normally would. Now by cooking
the skin with the potato you actually infuse the potato with more flavor because most of
the flavor of the potato is actually in the skin so you get more potato mash, and once
youve cooked it you can just pull the skin off just like this and its so much more
efficient, you dont waste any potato and its much quicker than peeling it.
END..

The MOST INSANE Street Food in Thailand!

- Hey everyone, I hope
you're having an amazing day. It's Mark Wiens, I'm in Bangkok, Thailand and tonight I am at
Talad Rot Fai Ratchada, which is the night market. It's the train market. This market is known for it's very unique Thai street food, as well as
it's gigantic portions of food.

Tonight we're gonna walk around, we're gonna eat some street food, but I'm mainly here to eat
a dish called Laeng Saeb. And I'm gonna share it all with you in this video, right now. (Uptempo music) Now, you might remember
in the previous video, I came to this market and we ate the most over-sized, gigantic
bowl of lobster tom yum, that you've ever seen. And it was definitely a lot of fun to eat, but the problem is that we
were so full after eating that, that really nothing even
looked good after that.

So, I decided to make a part two. We're back at Talad Rot Fai Ratchada. This is the train,
night market in Bangkok, known for it's unique Thai street food. And I'm here to eat another unique food, it's gonna be another giant bowl, but completely different and we're gonna try it at this market where it's most famous.

The train-night market is especially known for very unique Thai dishes. You'll find a lot of dishes that people kind of experiment with, people come up with,
things are invented here. So, apart from like authentic Thai food, you'll find a lot of unique
creations that you'll only find at this market. Oh, and here we are, this is the spot.

(Music) (speaking in foreign language) And the menu is on a giant cardboard. They have medium, large,
XL, and they have XXL. We're going straight for the XXL. (Swing music) Oh wow, they just pulled out the plate, it's not even a bowl it's a plate that's like the size of a satellite dish.

(Swing music) they're stacking it up,
it looks like a tipi. In a triangular fashion,
into a cone shape, that is just getting more and
more ridicules by the second. (Uptempo music) They literally take pots
and there like buckets, and they mix up the soup broth
with crushed green chilies and just literally anoint
that, just dump it on, just fully coating it in a
layer of chilies and that soup. (Uptempo music) Are you ready for this? - Yes, can eat right now? (Uptempo music) Taste very, very good, but
it's not that it look crazy, but it taste very very good also.

- [Mark] This is one of the
most ridicules plates of food, single plates of food I've
ever seen in my entire life. It's literally a mountain of food. Can you even see the whole thing? Honest, he looked like he was struggling when he carried it to the table. This thing must be heavy, I'm just gonna lift it a little bit.

Oh yeah, wow. That not only weighs a
lot, but it's kind of like it works on your motor skills too, because you have to balance it. You've got liquid in there,
you've got the bones, this is a Mount Everest,
of pork bones and chilies. And the amount of chilies
that they added on here I think it would be uncountable.

There's like thousands
of chilies on this plate. Before I get started
eating, before I taste this, I just wanna tell
quickly about Laeng Saeb, which is this dish. It's actually a very
recent, modern Thai dish, that's only been around for a
couple of years now, I think. Or at least that's only been popular.

What it is, is it's the
pork bones, the pork spines. A lot of the bones that
would just tossed out, which are then boiled into a soup. But, it looks like there might be quite a bit of meat on these bones. But then, it's boiled into a soup, the soup is known to be very
spicy, full of lime juice.

Okay, it's time to start digging in. I just wanna do a glory lap,
revolve around this first, to see where is a good place to start. Oh man, this is. Okay, I think I found the spot.

Right down here where there's
a gigantic pool of chilies. Seems like they should
be giving you a shovel to eat this with rather than a spoon. Okay, I'm gonna go in
just for the broth first. And just look at that.

Yeah, that's just like solid
chilies with a little bit, a little bit of cilantro in there. Mm. Oh yeah, It not only looks ridicules, that is really good broth. The chilies are spicy, but not that spicy.

It might look spicier than it is. Yeah, okay, I can see how
that might build on you, and that might grow into
a flame in your mouth. Mm, but the broth you
can taste it's saltiness, you taste that rich boney broth, and then it's nice and sour as well. I think I'll go in for
this bone right here, where I can just kinda scrap it, scrap it off the spine there.

Oh, yeah, that's guaranteed
to be just fall apart tender. Look, just scrap that off the spine, oh, into the pool below. And what you can kinda do
is mix it with more chilies. Oh, look at that, oh, that's a big bite.

(Uptempo music) Yeah, that pork is nice and tender. Surprisingly, it tastes quite lean. But maybe that's because all
the fat has rendered out, has boiled down. I think the next move to make, would be to grab that whole bone and just.

Oh, look at that. Okay, I'm just gonna
dip that into the soup, rehydrate it a little bit. (Uptempo music) I mean, there's not a tone
of meat on every bone, but there are like 55 bones, and that adds up to quite
a lot of meat, I think. It's kinda easier to just take your bone, and scrap of the meat.

Otherwise, it gets a little messy. Making sure to scrap out
all those little crevices all that meat. Oh, that one just slide
right out of my fingers. (Mark laughs) It's not only really
good and looks ridicules, it actually is a lot of fun to eat too.

I'll grab some of that meat,
I'll put this onto my rice, add some more soup. When you're scrapping
the meat off that bones, it feels like a pork
avalanche, a meat avalanche is happening with the
chilies and the meat. If it were any bigger you
would need to harness up and like climb onto this pile of bone. (Uptempo music) The chili heat does start to build on you.

We've been eating for about 15 minutes I think we're at least a quarter of our way through the bones. We have at least four
or five bones finished. But, Ying's sister joined us now, which we definitely need some
help, some reinforcements. But this is, I mean, it is a lot of meat, but it's kinda like a relaxing dish.

You just kinda nibble on the bones, you kinda eat slowly, take
some bites of those chilies, drink some of that soup. And yes, you continue to eat those chilies the heat does build. It's lovely it's wonderful,
but the chilies are not, I mean for the amount that you eat, the chilies are not that spicy. (Uptempo music) Yeah, at this point I'm
just so far deep in, I'm gonna sit down the utilizes, and just go in gnawing, and
digging out with my fingers.

Juicy bits of, just tenderness. Ying is just pushing those chilies down to my side of the plate. Oh man, that is a
swimming pool of chilies. That's so many chilies, that's insane.

As you keep on eating the top bones start to get a little dry, so
you can kinda rehydrate them, spoon on some chilies and some soup. And you reach a certain
point where you just wanna pick this up and just gnaw on it. We've probably been eating for 45 minutes. We're definitely getting closer.

I'd say we're at the finish point now. You can almost see the
bottom of the plate. There's just no way that I'm gonna be able to finish all those chilies myself though. That's an absurd amount of chilies.

- Try to give you something. - [Mark] You're rehydrating. (Ying laughs) We have reached the finish line. This is the final bone.

There's only a pool of soup and still a ton of chilies down there. But, yeah, I think we
climbed Mount Everest. But, they sort of deceive you at the end. They put all the bones with
the most meat at the bottom.

Look at how much meat that is. Oh man, and it's like,
when you're at this stage, you're just sort of like, oh, you're just sort of like, slowly moving. (Uptempo music) Mission accomplished,
I am drenched in sweat. This place is extremely popular.

I don't think there's any empty tables. (Uptempo music) It's so popular, that
now as we're leaving, there's a waiting line. It's a good thing we got here early. Yeah, I'm definitely very full.

But it's, I mean it looks ginormous because there's so many bones. I mean, if you share that
with a few of people, that's just a good solid meal. But, yeah, it's just impressive
to look at, so many bones. But I just wanna tell you
that Laeng Saeb, what a dish.

The combination of those green chilies, the lime juice in there and then boiled down those pork bones, what a flavor combination,
what a flavor profile. That is way more laeng saeb
than I ever care to eat again in one sitting. But, you should definitely try it. It's an amazing dish.

And you can order all
sorts of different sizes. Whatever size you desire for your meal. We have stopped to eat
some, it's called Monster (speaks in foreign language) Monster (speaks in foreign language) oh, okay, in Thai, okay, it's the instant ice cream, but in Thai that actually
means stir fried ice cream. And that's actually exactly,
precisely, what it is.

(Music) What she does is she takes some milk, she takes some other random ingredients and then she kinda plays around with it. That works it on the cold plate, kinda flattens it out so it gets cold and then scoops it back up. And then the final step
is when she spreads it out into a thin sheet and then
scraps it up from bottom, into swirls. She does some serious decorating though.

She but on some wafers some like candy cane looking wafers. Another Oreo, a bunch of whipped cream, a bunch of chocolate sauce,
a bunch of sprinkles. Did I miss anything. I just wanna kinda taste
that ice cream first and it is mixed.

What did we get Ying? Almond and Oreo, right? - [Ying] Uh-huh. - Almond and Oreo in the ice cream. This has been a very popular
trending type of ice cream because of the way it's
made, for quite a while now. But, this is my first time to try it.

I mean, it is ice cream,
but it's a little thinner. It's not quite as rich. (Uptempo music) I think it's a Wednesday night, but traditionally this market
was more of a weekend market. But now I think it's almost
open every night of the week.

I'm not totally sure. But, it's open through out the week. But coming here in the
week is really nice. It's not nearly as busy.

The last time we came here
when we had the tom yum, that was a Friday night. Ah man, about this time,
at seven or eight p.M, it just starts to get
like ridiculously packed. To the point where you can barely move. And there is so many people.

But now it's really manageable. It's nice on the week days. This snack is called (speaks in foreign language). Which, it translates
directly to crispy butter.

And this is a snack that's
very popular at this market. If you walk through you'll find a number of stalls selling it. But I think the best part about
it is watching them make it. It's pretty impressive.

I think they actually use cement trowels, spread it out onto the hot plate. The let it cook slowly. Then he puts on a bunch of
butter with a paint brush, they add on I think
sweeten condensed milk, and then let it sizzle. It's really like a paper thin sheet, and then when it's done they scrap it up into little like wafers.

In order to make this snack
you definitely need a lot of construction materials,
trowels, paint brushes, they're using it all. Here they are the finished products. These are like little,
little butter wafers. Wow, yeah they're just paper thin.

They're the type of thing
that just completely collapses as you bite down. Mm. Mm. It sort of like, goes down to nothing when it touches with your saliva.

They do have a egg yolk taste to them. (Uptempo music) those go down really easily. And they're the type of thing
that kinda stick to your lips if your lips are kinda dry. (Uptempo music) I saw the coconut shakes and
this is just too tempting.

My mouth is still quite salty
from all of that Laeng Saeb. And yeah, actually I'm pretty full, so I think we might call it here. End with a coconut, end on a good note, with a coconut shake. Oh, that's so naturally sweet.

That's just the sweetness
from the coconut water, from the coconut meat, with ice in it. Oh that hits the spot. So that's gonna do it for this night, street food tour of
Talad Rot Fai Ratchada. The main goal of coming this evening was to eat that Laeng Saeb.

And again, that was the most
gigantic, XXL version of it. But you can order smaller
sizes, more manageable sizes, and it's a great dish to eat. And there's a lot of really
unique, really interesting innovative, Thai street
foods to try at this market. It's really worth checking
out when you're in Bangkok.

So I'm gonna end the video now. Also, make sure you watch part one. The absolutely giganormous
bowl of lobster tom yum. I will link it below, but check that out.

Check out both of the videos and I wanna say big thank
you for watching this video. Please remember to give it a
thumbs up, if you enjoyed it. Leave a comment below,
I'd love to hear from you. And if you're not already
subscribed, click subscribe now.

I'm gonna be publishing lot's
more food and travel videos and also click that little bell icon so that you get notified of
the next video that I publish. Thanks again for watching, good night. See you on the next video..

5 Things To Do At.ChristmasFood Tube Classic Recipes#TBT

Hello you lovely people! Merry Christmas It only seems like January was just with us, but now yes, we're back at that time of year again. And we are celebrating all things Christmas with my new Christmas Cookbook I've got five videos for you to get you ready for Christmas, you're gonna love it. First up, we're gonna go to the lovely Katie Pix for a One-Tray Christmas Dinner for all those lonely single people at Christmas. I'm here to take the hassle out of Christmas Dinner with my one-tray Christmas Dinner Recipe Take two carrots, top and tail them and slice them into batons.

Repeat the process with what may be my favourite Christmas veggie treat.. Parsnips, if these aren't on my Christmas table then, Mum, what you playing at? Cut two potatos into 1cm wedges, this way they're going to cook at the same rate as your other root veg. And we're gonna get going on our Yorkshire pudding Take some tinfoil, push that into my cup, so I've got my nice foil cup. Drizzle this with two tablespoons of oil, drizzly honey.

Now the other thing we're going to do, is to fill our Yorkshire pudding cups with some oil. I'm using sunflower oil, two tablespoons into each ramekin. Now that is gonna go into your oven and we can crack on with our stuffing. One small red onion into our cup.

Parsley, breadcrumbs, djion mustard, salt and pepper Split Mr Sausage in half. Take the skin off and drop just the meat of that into our cup. Mix everything together and then we're gonna crack on with our turkey. I'm gonna wrap that turkey meat around the stuffing.

And then I'm gonna make our Yorkshire pudding batter. Take one heaped tablespoon of plain flour, crack an egg in there too 50ml of milk, then I'm gonna give it a good old whisk. Drizzle that with a little bit of oil, salt, pepper. And then that's gonna go back in the oven at the same temperature for 10 minutes And we're gonna drop it down and let everything have a bit of a slow cook.

Yeah baby! Everything in one. Just so things don't start cooling down, I'm gonna pop them in their own foil. And pop them back in the oven I'm also going to serve out some of our veggies, do leave some of our veggies in the pan. I'm then gonna pop these in with turkey breast, just to keep them nice and warm.

So switch your ovens off at this point and just let everything toast through. Now gravy. 500Ml of boiling water, then chuck in a stock cube. Cook this until it's warm and a gorgeous brown.

So there you have it guys, my one tray Christmas recipe with all the trimmings. That was beautiful. Now we're gonna do something really really nice. Christmas ain't Christmas, without a really good gravy.

And there's nothing better than my get-ahead gravy. Check this out because it will certainly look after you. Before I started roasting off this beautiful turkey right here, I just had an empty tray. Just cut up some onions, leave the skin on that's fine.

Don't bother peeling the carrots, just wash them, hack them up chunky. The giblets often come with any poultry, get it in there. It's the key to incredible flavour. We're gonna separete off the fat, and this fat will keep in your fridge for months.

Put it on a high heat and bring it to the boil. A couple of teaspoons of jam, maybe roast port is the best thing to do. Half a wine glass, not a lot. Couple of teaspoons of quince, three teaspoons of plain flour.

I don't want any lumps, just move it and let the flour soak up all that flavour. I'm adding stock here guys, you could add water cause there's so much flavour from the turkey. I'm gonna really, almost, overfill this tray. It's thickened up beautifully, pour it in.

That colander  gonna catch all the larger parts. Give it a little agitation and you're left with the most, fantastic, wonderful gravy. Oh my lord, that gravy was so so good. Now you can't do a roast dinner without pigs in blankets.

There is only one person to get that sausage in her hand and wrap it with smokey bacon. And that's the one and only Gizze Erskin. Now I've gone for chipolatas, you don't wanna go for a classic sausage it's too much. I've got 18 sausages and 18 rashes of smoked streaky.

So we're just gonna do this quickly Put these sausages around as neatly as possible. Already this is looking beautiful Pierce three and then go to the next sausage and work round. So every second pig in blanket, I'm putting a leaf of bay. I'm gonna put some thyme in there, I'm actually pull it round, it breaks it.

I'm just gonna make a round- almost bird's nest in the center. Get some olive oil. I'm gonna put this in the oven, 200 degrees for about 35 minutes. Until it's really lovely and golden brown.

We've got some fresh cranberries here, 500g. 70G of golden caster sugar. Get some ruby red port, 50ml of that. I'm gonna go for the juice and the zest of some clementines.

I'm gonna serve this up straight away, slide them off. It's so good. It's perfect. Nice job Gizze.

Now, next it's time for a little naught tipple. Yes, the one and only Simone is gonna give you Gingerbread Cocktail that's gonna blow your mind. 25Ml of vodka, 50ml of dry vermouth, fresh lemon 20ml A jam jar with a nice sealed lid. Nutmeg and you drop it inside.

Now we had a stick of cinnamon, ginger- the root of love. Honey from the countryside- 100ml. I'm gonna seal it now, and give it a nice gentle, Chrismassy shake. 50Ml of your almond liqueur, 25ml of syrup.

Look what's happening inside, look you see all this microscopic bubbles of air. Let's strain it. Cut a small disc from the skin, squeeze the essential oil over the drink. And then we place it in the middle.

And this is it, Gingerbread Martini. What a cocktail! That is good. Simone Ciao! Ok next, we're gonna do an amazing chocolate yule log. From the one and only Cupcake Jemma, she's a joy.

Three large free-range eggs. Caster sugar, cocoa powder, cinnamon, ground ginger, pinch of ground cloves, Scrap round the sides and bring it back to the middle. Tablespoon of my eggs white, this is starting to look really fluffy and voluptuous Pour that in, spread it out a little bit. Bake it at 180C.

It's all bouncing back quite nicely Dark chocolate, break that up, melt that over a really low heat. Unsalted butter, beat that Brandy and mix it for a couple of minutes. Put the chocolate in now. I reckon I can get eight out of this Roll away from you.

Look at that guy. Double cream, heat that. Now I just need to break up my chocolate. Drizzle it over each yule log.

Drag bark marks into the surface of the ganache. Sugar paste holly leaves and berries. So I'm use some icing sugar, look at those. They're so Christmassy, they smell amazing So there you go guys, five fantastic videos to make your Christmas extra special Now I've gotta crack on.

I'm gonna go find Gennaro I let him off about an hour ago and he's just gone feral. Happy Christmas..

Authentic Italian Cooking Recipes

Authentic Italian Cooking Recipes

If you apprehend in spite of what thing approximately Italian cooking then you definately would possibly endure in mind that there are actually a entire lot of scrumptious recipes to spot from. There are exceptionally a few in definite which are the $64000 official Italian cooking recipes whether or no longer, and which have got to extraordinarily be coated on any Italian delicacies lover's menu.

Spaghetti With Meatballs

Spaghetti with meatballs is endure in mind that an Italian cooking staple. This is a dish that originated inside the guts of Italy yet which is now extensively loved all over the worldwide.

You can differ the recipe depending to your very own individual tastes, yet the foremost recipe calls for 500g lean minced red meat, 2 tablespoons parsley, 60g salami finely chopped, 60g parmesan cheese, 3 tablespoon tomato puree, 1 egg crushed, 15g butter, 1 onion finely chopped, 1 teaspoon dried basil, 1 teaspoon dried oregano, 440g can of tomatoes chopped, 125ml red meat stock, 125ml white wine, 1 teaspoon caster sugar, and 250g spaghetti.

To manage you're keen on to combine the red meat, parsley, salami, parmesan cheese and 1 tablespoon of the tomato puree in a bowl. Then to consider to blend in adequate of the egg to bind the aggregate, and quantity this into small balls. Cook these for roughly 10-12 minutes or till gently browned and set apart.

The next step is to soften the butter in a big frying pan, upload the onion, basil and oregano, and cook dinner this for a pair of minutes. Stir inside the tomatoes, remaining tomato puree, red meat stock, white wine and vinegar, and simmer this aggregate for a couple of 1/2 hour, stirring both and all and sundry occasionally. The aggregate becomes thicker as it heats, and then you definately favor to cook dinner the spaghetti in a separate pot till smooth, drain, and stir the meatballs into the tomato sauce and serve on a mattress of spaghetti.

Risotto

Another stable Italian cooking recipe is risotto. This Italian cooking recipe calls for three tablespoons olive oil, 1 cup minced onion, 2 tablespoons minced shallots, 2 cups rice, cup dry white wine, 6 cups white meat or red meat stock, teaspoon salt, 2 tablespoons butter, cup freshly grated parmesan cheese, and freshly ground pepper.

To manage you get began by approach of sauting the onions and shallots in olive oil till golden, upload the rice and stir to coat with oil. Then you're keen on to upload the wine, cup of the white meat stock heated and salt. Stir this neatly and cook dinner, stirring progressively, till all of the liquid has been absorbed. You favor to continue to upload the white meat stock in cup increments till it has all been used and then eradicate this from the warmth, whip in butter and 1/2 of the grated cheese. Finally you're keen on to season it with salt and pepper and serve straight.

KOREAN STREET FOOD - Gwangjang Market Street Food Tour in Seoul South KoreaBEST Spicy Korean Food

What's up and welcome guys we're Luke and Sabrina with chopsticks travel calm and today We're at the legendary guangzhong market here in Seoul South Korea. Let's go So this is our first time ever here in South Korea And we arrived extremely late last night and didn't get a chance to eat But we heard that this is the spot in Seoul hwang jeongshik to have some of the best food So we woke up bright and early for breakfast today first impressions. There's a lot of delicious looking food here. I'm really excited to try All right, we're sitting down for our first snack today, and this is called Finland date, and it is a mung bean pancake and It's kind of like shallow fried had quite a bit of oil and I'm just gonna try it out here That looks like there's quite a bit of ingredients.

Maybe some green onions some bean sprouts And it's just cold and crispy on the outside Which ones I got hash brown it was really hot and those bean sprouts inside were a good house like an earthy taste Nice and crispy too Wow yeah, this is good. It's like a gigantic and hashbrown almost golden crispy on the outside this time I'm gonna dip it in a little bit of a sauce We got a nice piece here Definitely vinegar in that sauce as well It's nice in like sour and those onions. Go really well with it wow this is Really really good actually first a little bit of green food definitely a good luck, so I'm gonna have my piece Dip it in a little bit of sauce Serve them really hot there's actually such a cool stall we're sitting right at the counter side All right, this is blowing my mind our first korean street food experience And it is really really good so the bindle is actually made with a mung bean batter And then they kind of shallow fry it and quite a bit of oil and you can actually see them grinding up the moon beans Over there, and there's tons of good little ingredients in here. We're just getting to the end this was 4,000 won so about $4 us and This sauce really does a good job soaking into the Korean pancake here Delicious so crispy final box that was awesome little greasy, but it tasted really good Cookies Okay sitting down at our second stall today And we just ordered up two awesome looking food so the first one right here This is Duff cookie And it is a rice cake Korean rice cake in a red pepper Sauce so I'm just gonna kind of smother that in sauce and take a bite this will also be my first time trying this It's gonna be hot Kind of like a more firm version of mochi And that sauce is actually a little bit, sweet, but quite spicy And it's definitely piping hot and oh man that sauce is where all that flavor is coming from So our second dish we ordered is this this is the Mya kimbap and these are kind of like they're not sushi They're just filled with vegetables.

It looks like some Carrots some radish and rice and then serve with a sauce here, so I'll dip it in a little bit sauce And try that and it's just topped with a ton of sesame seeds, too Oh Extremely crisp and that radish pickled radish on the inside is a little bit sour and that's a wasabi sauce maybe with something else makes it him but Super sesame and sesame oil flavor all that's awesome So like we've said these are called my akimbo and Maya actually translates to narcotics, so these might be a little addictive Sesame seeds are awesome, so good so these are awesome I've already had a few of them, but they're really spicy and my mouth is on fire, but I can't stop eating them, okay Just finish eating at this stall right here We have the duck bookie and the Maya kimbap and both were Awesome those little kimbap rolls were my favorite and the extols here the whole atmosphere is so cool You're sitting right by our side at every spot, and the service is so friend they do this is awesome Okay We just ordered up a drink after that spicy ddokbokki, and this is called Chic it, and it's a traditional rice drink and you can see right here There's some spinning around in the jug so I'm gonna try this it's my first time Yeah, kind of like house like a very very faint rice flavor, I guess a little bit sweet And I must look a little bit fruity - that's actually really refreshing, and there's actually bits of rice down in the bottom That's pretty cool Okay At our next stop here, and we have ordered up two new dishes the first one is this this is soondae Which is the korean blood? Sausage so that looks really interesting and over here. We have a big plate of Japchae which is the Korean like glass noodles with a lot of sesame seeds on here? And then of course we've got our kimchi over here, so this looks like an awesome little feast I'm gonna start with the japchae These are a sweet potato starch noodle, and they're they're a glass noodle, and she's got some vegetables in here some carrots and tons of sesame seeds and sesame oil They're really smooth like super slippery and almost like a little nutty from that sesame oil And she dumped them in oh dang fish cake broth and That's really good. We weren't sure if we were gonna try it today but we've decided to go with it and that is the Korean soondae which is a Blood sausage, so there is some mung bean noodles in here and then some I believe it's pork blood and also over here She's giving us a little bit I believe it's just some salt and some chili powder, so I will dip a little bit of that and Try that and it's quite a big bite actually Okay It's really bouncy like Really really bouncing kind of hard to chew so I guess there's like a faint kind of blood to iron taste there And I'm gonna chase that with a piece of kimchi Yeah, it looks at a species of kimchi they're just coated in that Korean chili powder chili pepper sauce Yeah mm-hmm Perez sour spicy perfect empty All right, try this soondae now That's really chewy, but it has a nice light flavor. It's really unique.

It's pretty good All right going for the jet train Okay another spot with some awesome food and this soondae the korean blood sausage is really interesting There's just a huge one sitting here steaming, and they have really interesting fancy Fancy texture and flavor, so I'm gonna go for another bite here, and this looks like a good one These are huge So this is such a cool market here the Guangdong market here in Seoul South Korea And they have everything you could ever want from live Seafood to fresh produce and of course tons of food there are lots of things We wish we could have tried, but we just need to save our stomachs for the rest of the trip ok guys That's it for our Quang Hong Adventure today so much good food and definitely a great start to our South Korean Trip. We'll be here for the next seven days so make sure to stay tuned for lots more videos and if you did like this video give it a thumbs up let us know how we did and Subscribe for more videos like this. I'll see you next time guys.

How Realistic Fake Foods Are Made For TV And Movies

- [Narrator] Is this
food making you hungry? Well, don't try to take a bite because these delicious looking
foods are actually fake. (Whimsical music) TV shows and movies will
try to use real foods on screen when possible, but there a number of
reasons why food props might be used instead. For example, if ice cream is used, they don't want it to melt between takes, or if you need a lot of food
in the background of a shot. Companies like Independent Studio Services and Display Fake Foods
offer pre-made food props that can be ordered in bulk.

But often times, movies
need items specially made. That's when they seek
out a fake food artist, like Lisa Friedman. - For people who need something specific, that's why the reach out to me. I'm an artist.

I went to school for art and
I also love to cook and bake. There's not a lot of us
out there that do this. - [Narrator] Brenda Chapman also makes fake foods in Oklahoma. - I just kind of figure it out.

I've had no formal training,
didn't go to college. I started this just so I
could be a stay-at-home mom with my kids. - [Narrator] Both women work
out of studios in their homes. They can recreate pretty much anything.

Much of their day-to-day business is in restaurant displays and food shows. But prop masters will contact them if they need food items for movies. - In the last 20 years, I've
done almost 3 million dollars worth of fake food business. - [Narrator] Brenda has
had her work featured in a number of productions.

For Glee, she made some ice
cream for this diner scene. - [Brenda] In their diner scene, they wanted milk shakes
and hot fudge sundaes and banana splits that were
new, half-eaten, quarter-eaten so that they could switch
them out during the takes. - [Narrator] She says
you don't always know where your food will end up. Like when some of her items
popped up in the Muppets.

- When Miss Piggy eats my doughnuts, I didn't realize they
had bought my doughnuts. (Gluttonous munching) - Pardon moi, Mademoiselle Cochonne? - Can't you see I'm busy! - [Receptionist] Of course. - [Narrator] And sometimes your food doesn't even make the final cut. - Thor, the movie, actually bought like $500 worth of doughnuts, and they had a building
that said Donut Shop or Donut Land, they never went inside, so I didn't get to see my doughnuts.

I was very sad. (Laughs) - [Narrator] Here's a
creamsicle Lisa Friedman made that was featured in a scene from Kevin (Probably) Saves the World. - The coldest thing they have. - Oh, thank you.

- [Lisa] I guess, his eye was swollen, he got hit in it. - [Narrator] While the details
may vary based on the artist, the creation process is pretty standard. We stopped by Lisa
Friedman's home in New York to see how she makes her fake foods. After the order is submitted, typically the customer will
send her a real version of they want duplicated.

Then she will produce
a mold out of the item to get the exact size and shape. - We try to mold it close to the color, so that we're not starting
with a blank white canvas. - [Narrator] Typically fake foods are made with rubber or foam. She pours the material into
the mold and lets it set.

Foam rises like actual dough, so she needs to prevent
it from spilling out. - [Linda] It's like I'm
baking a cake, right? I'm baking my bread. - [Narrator] Then she sands
the excess pieces down. Once the item is dry, it's painted and detailed
to look like real food.

- With my background in painting, I can color it to be
as realistic as it is. - You just kind of have to look at things a little differently, um, and think, okay, it's not made for this but it does look like this. We use a lot of Styrofoams, a lot of stuff from the local
hardware store, you know, caulking, and dry wall
patching, and sheet rock mud. - [Narrator] To replicate
granola and ground beef, Lisa uses crushed cork board.

- Cork is kind of breaks up like granola, so we took some cork boards and
we started breaking it down. - [Narrator] Sometimes real food is used. Like covering actual
popcorn, cereal, or candy in resin to preserve it. It's often hard to tell
the finished product from the original.

- I don't do this for the money. It's more for the accolades, when my customers write, oh,
I love it, it came out great. - [Narrator] And while these items might make your mouth water, they're only a feast for your eyes. (Whimsical music).