Houston's First Afghan Restaurant Was Opened by a Former US Military RecruiterCooking in America

Hospitality is the core of Afghan culture. When you go to any Afghan
home, you are the king. The guest is the king. You make the rules.

(Sheldon) Omer, a former
US military recruiter, from Afghanistan, moved to the US, 20 years ago. He decided to open up Houston's
first Afghani restaurant, in 2012, bringing the
flavors of the Middle East, right to Texas. (Middle Eastern music) We have the community here, in this area, we have India, Pakistan,
Iran, Georgia, Tajikistan, Uzbekistan, Kyrgyzstan. They started coming in,
and they like the food.

Afghan cuisine is very famous. You grew up cooking? No. (Sheldon) No? I'm a lawyer. You're a lawyer?! I went to Afghanistan
with the US military.

Oh. We were not allowed to
eat from the outside. We were eating food in
the dining facility, a lot of frozen food would
come, and every once in a while, we would just give money to some locals, and they would bring
food from the outside. No matter what race, they love the food.

I said, if they love it,
why not open one over here? And since day one, I've
never seen a bad day. This is called karahi. Karahi is the pot. Any meat that you put
inside the, cook it inside, a karahi, they call it, if it is chicken, it's chicken karahi.

This is serrano pepper,
salt, this is cilantro seeds, this is our cumin seeds. (Sheldon) It's gonna be delicious. All of this cuisine is all new to me, and I see halal, what is halal? (Omer) Halal is a certain
way that we slaughter animal, in our faith, in Islam. It's similar to kosher in Judaism.

It's basically we slaughter animal, for the blood to flow the right way, and do not hurt animal too much. That's the main thing. And we say prayer. After that, it becomes halal.

So these are marinated kabobs. Saffron is very important
in Afghan cuisine. (Sheldon) Just the color of it! And we have the best saffron in the world. Hello.

Hi, I'm Sheldon. Nice to meet you. This is my father. Proud of your son? (Responds in foreign language) Very much.

This is called sella rice. Cumin seeds, and the lamb
broth that we put in there, so we basically pour
this in, the quabili rice We add a little bit of carrots,
a little bit of raisins. (Sheldon) This is gonna
add sweetness to rice. (Omer) Exactly.

Mainly, the steam cooks
it, it has to slow cook. (Sheldon) What is the Ramadan? (Omer) Well it's a fasting month, and I'm sure a lot of
religions have a fasting month. Ours is the toughest one. We're not allowed to drink
water from sunrise to suns down.

We are not allowed to eat or drink. It's a exercise, it basically teaches us, to care for poor. If you don't have food,
this is how you feel. So, what do you think about the guy, who's sitting across the street from you, with no food? So you just care for them, and you give.

Do you get plumped up before then? Yeah, we have to eat a little more. (Laughter) (Omer) What we do, is
basically, with our fingers, try to, smoothen it up. We make holes in it for
the bread not to just pop. We pick it up like this,
put a little water to it, so it sticks.

(Sheldon) And it just sticks
right on top like that. Okay, I'm gonna try myself one. Then I take it from here. Save your arms, okay,
if you hit this place, this is like hell.

I'm gonna get a, scar for life? Yes. Alright. (Omer) Cool. That's a good
job.

Good job. You did it. (Sheldon) Ut oh. And that's
why I cook Filipino food.

We'll leave the cooking up to
the professionals over here. (Middle Eastern music) Yeah, please. (Sheldon) Okay. Let's eat.

Is there a word that
we say, before we eat? We say, "in the name of God." In the name of God? Yes. We've prepared rice,
it's called qabili rice, and on top of it is kabob. A famous expression, from the neighbors, that Afghans will eat
meat three times a day. Breakfast, lunch and
dinner.

And that's true. The next one is the goat karahi. This is very typical of
the Eastern portions, of the country. This is bouranee baunjan.

It's eggplant, with home made yogurt, and that's our qabuli palau, it's lamb shank, with rice, and this is our national dish. We're geographically
located in the middle of, Pakistan, which used to
be India, and Persia. If you ate Persian food,
not a lot of spices, or anything like that. But if you go to India,
it's another extreme.

They have spices, your hand
will smell curry for three days. Yeah. (Laughs) Even if you wash it three times. So we are in the middle, a
little bit from both sides.

In recent times, immigration
has been a huge topic. And it has affected a
lot of people around, and just the way of life. My community is very peaceful. Whatever we see on Fox, is different.

And I studied Quran very well. And it's nothing but peace. I'm sure in bible, it's the same way, you can interpret the same
thing, different ways. People are manipulating,
misusing, some of the verses.

God says, "You have your own way of life, and I have my own way."
(Explains in foreign language) This is the exact verse of Quran. But no, Isis nowadays, they would just bring people,
and make them convert. No, but the Quran says, let
them have their own way of life. And the of Marmora, peace be upon him.

One of his neighbor was Jews, the other one Christian,
and he was in the middle. How come, he lived with these two guys, and I cannot live with these people? You turn on, any channel,
you go to the Middle East, you will see negative
stuff, about the west. You come to west, and you will see negative
stuff about the east. That's the manipulation and the religion, and it's just political.

Everyone that we've met, is all about, giving back to their community, and you guys are living
right next to each other. The next exit, it's right into Chinatown, the next exit is right
into Little Nigeria. And you guys are all living
here together in Houston. That's true.

Houston, I won't trade it
for any city in the US. Sorry New Yorkers. (Laughter) I was a recruiter for the military, and I traveled all across the US. I've seen probably over 40 states.

And no matter where I go, this place, you know, attracts me. That is, this is your home. This is my home. (Speaks in foreign language) Consider this your home, if you are in the area, and
sometimes you wanted to come, feel comfortable, come here, stop by, and pay a visit and be my guest he says.

Thank you so much. How do you say? Manana. Manana. Manana.

(Speaks in foreign language) (Mexican music) (boy) Lettuce, tomatoes,
avocado, grilled onions, cilantro, jalapenos, and a lime to it. That's the famous gordita..

Gordon Goes Undercover At His Own Restaurant In Las VegasSeason 1 Ep. 6THE F WORD

[Music playing] GORDON RAMSAY: I love
to go undercover-- Maria. --And prank unsuspecting people. I am Gordon Ramsay! [Inaudible] But James's cover is burned. Time to introduce Thomas.

Viva Las Vegas. For this prank, I've
traveled to Sin City. My target, my very
own restaurant, Gordon Ramsay Steak. Tonight, they're celebrating
their five-year anniversary.

And I'm going undercover
to fool my staff.  Thomas, welcome. GORDON RAMSAY: --which
includes my executive chef, "Hell's Kitchen" winner
Christina Wilson.  Big, big day for us today.

Fifth anniversary. Need to be on your A-game. GORDON RAMSAY: My
cover, I'm a waiter in training from
Baltimore, looking to learn the Gordon Ramsay standard. [Slurping] [music playing] My production crew
has done it again.

They've set up hidden cameras
to capture all the action. - They're coming.
- They are coming. GORDON RAMSAY: The
place is crawling with executives and employees
that I've known for years. [Glass clinking] Now, this is a challenge.

I wanted to take
a minute to thank Chef Christina Wilson for making
this restaurant the success that it is.  Thank you. GORDON RAMSAY: True, the
restaurant is a success. But-- [shattering] --it's never faced a
challenge quite like Thomas.

Want to drop at 31, Thomas. GORDON RAMSAY: Step one, let's
see what kind of bad behavior I can sneak past my employees. Ma'am.  [Inaudible].

GORDON RAMSAY (AS
THOMAS): Sorry. That ought to get
the ball rolling.  Who did that? The big guy? OK, sorry about that. I'll get a new one.

GORDON RAMSAY: While the manager
is putting out that fire, I'm free to chat
with one of the VIPs.  Yes, this is great. Thank you.  Uh, yeah, that's OK.

GORDON RAMSAY (AS
THOMAS): Just bon appetit.  Really? GORDON RAMSAY: My first
reprimand, the first of many. He has no idea all the
trouble I'm about to serve up. [Music playing] Mm.

That's good.  You're kidding. I saw him drinking
champagne, too. GORDON RAMSAY: Any
full-time waiter would have been fired by now.

But since I'm a trainee,
they're giving me every chance to learn.  Absolutely, some more
truffle for the lady. GORDON RAMSAY: Truffle is
a delicacy loved by all. Some more truffle?  Oh, um, sure.

GORDON RAMSAY: It's
also very expensive.  Thank you. GORDON RAMSAY: Very,
very expensive. [Music playing] $300 worth truffle.

Now that's good service.  She loves truffle. I've put the staff
through enough. Time to move on to the real
reason I'm here, Christina.

Wellingtons, sir. Beef Wellington is on the menu. [Bleep] the plates are hot. But for this table, I've
added a little bit of my thumb in their mashed potatoes.

Sir.  Thank you. This is Chef Gordon Ramsay's
roasted Beef Wellington. GORDON RAMSAY: Damn.

Might've overplayed my hand. Or thumb, rather.  You just put your
thumb in the plate. Chef Christina had to
bring it to my attention.

Everything OK? Good to go?  The plates were super hot. And with dinner over, it's time
for Thomas to clear the table.  Thank you.  Sir.

[Bleep]  You OK?  Yeah. Hope that doesn't leave a stain.  Do you need club soda? Did it hit your pants? GORDON RAMSAY: This
is not what she had in mind for the five-year
anniversary of the restaurant.  They probably get
nervous around executives.

GORDON RAMSAY:
Maybe a little wine will relax Christina's table. [Music playing]  Whoa. GORDON RAMSAY: Who doesn't
enjoy a heavy pour?  I'm gonna get a
different glass.  It's, like, half
of the bottle.

A little heavy there, sir.  He's drinking fast.  Again, well, we always top
up at the same level, OK? Don't fill up.  You're getting the short end
of this meal service today.

GORDON RAMSAY:
That is a bad sign. I'm gonna be cut
off from her table.  Thomas?  Thank you, sir. Time to act quickly.

Better move fast. The managers are closing in. All eyes are on me. GORDON RAMSAY:
Christina's finished, but I'm not quite done.

There's this place called
Green Eggs, which is this awesome breakfast [inaudible]. [Gasping]  Ma'am.  [Bleep]  Oh my god. [Bleep]  I'm so sorry.

That's good. Maybe a date before [bleep]. So when I said keep
a leash on him, that didn't really
work out too well. GORDON RAMSAY: She still
has no idea it's me.

I'm so sorry. Before I get thrown out
of my own restaurant, time to introduce
Christina to her boss.  Can I get you a t-shirt?  Can I--  Christina, it's
me, Gordon Ramsay. And you're busted.

[Clapping] GORDON RAMSAY: A
complete success. Would you like some more wine? [Laughter] Thomas was such a bad waiter,
I'm happy to fire him myself. [Music playing].

Gay Couple Kicked Out of Restaurant for PDAWhat Would You DoWWYD

Now it's time to bring our "gay couple" into the restaurant one last time. They haven't shown much affection at all. But already this table is captivated. They're even face timing.

Giving the old thumbs down. And when our couple kisses, they brake out in laughter. Tracy has had it with our gay couple "Okay, okay you guys, enough!" But now watch these two college dude to her left, what would they do? "This is too much, we're all trying to  eat here and you're" "Serioursly?" Not a big deal, but from that other table, Tracy gets a thumbs up. Reactions are spilt down the middle "You know what I think you guys should leave, I'm not the one who bothering anybody" "Are you serious?" "See?" "They're making out!" "But, they're gay" "Are you gay?" "Are you gay?" This guys have reached their limit, and now they head off to find their server "Is there a problem?" Also an actor working for us But instead of kicking Tracy out, our waiter ask our couple to leave "Excuse me guys, I just spoke with my manager.

We gonna have ask you to leave just because of people religious beliefs." "We have to leave?"
"Yes" "Whatever, let's just go. Let's go" He's visibly shaken..And upset Meanwhile Tracy just keep pushing "You understand why I had them kicked out, right?" "I know I can see, I'm not trying to making you mad" Before he can't hold back anymore, time to introduce ourselves "I'm John Quiones with a TV show, What Would You Do? You have tears in your eyes" "I'm sorry, I'm still trying to calm down" "This means that much to you?" "Yes, sir".
I hate seeing people that are treated differently for" "No good reason" "I mean you can't go around and try to change everyone cause they aren't like you not like you But, on the other side of the room, Ramona Hazelle, has totally different interpretation on homosexuality "And to those who say that's very intolerant of you. What would you say?".

Free WordPress Plugin - Make A Restaurant Menu

Hey y'all, welcome to another WordPress
Wednesday. My name is Kori Ashton and today you're gonna look at a new plugin
provided by our friends over at MotoPress I have done a few before on their page builder plugin that's extraordinary This is a new free option that they're
providing for the WordPress world A free restaurant menu plugin. So, what
I've done is gone ahead and added it to a staging environment. I've just downloaded
it.

Downloaded it just like this. Of course, it's gonna be a zipped file.
Go to your plugins and click "Add New" and that's where it has an
option for you to upload a plugin, right? Click here and click "Upload Plugin".
Come over here "Browse", find that zipped file and then, you just drop it in there
and it's install it. Of course, you want to activate it, right? Once it's active
you will then have access, right here. "Restaurant Menu".

You'll then have
access to this are over here. Now, just full disclosure, I haven't spent
time researching this. What I just shared with you
that I've done is all that I have done.
They do have some pretty great
documentation. I just briefly looked
through to get an idea of how to do this tutorial for you.

But, I really wanted to
give you a very honest review of my experience and kind of let y'all see the
experience of setting this menu plugin up for the very first time What does
that look like? Plugin it into an existed
website. So, let's do it. Let's
go ahead and come over here to "Menu" and I'm gonna add a "Category". And we're just gonna go ahead and call it
"Breakfast".

And, I guess we can go ahead and add in a
thumbnail image. That'd be pretty cool. Add new menu category there. And, it's already added.

I'm gonna add in
"Starters" for appetizers, right? So, let's "Add Menu" category there and
you can see that it's added over here. So, let's add the new menu item.
Click "Add New" and let's say this is one of my
favorites. We'll say "Fried Pickles". And all the details here.

Seems pretty easy. Let's add it to
"Starters". Sounds pretty simple. Wow, you can even add ingredients over
here.

You can get pretty fancy with everything You can put in a price. Let's do that and
say "5.99". Look at this, you guys, it even has nutritional facts you can add
in there. That's pretty great.

Goodness. "Portion Size", we can say this
will be for four people and it's probably crazy full of carbs. Let's say 300 carbs.
Who knows! I have no idea. I'd like to be healthier than that.

For now, that's all I'm
gonna do. I'm gonna click "Publish" I wonder if we can throw in a picture in
there, as well. I bet we could. I bet we would use the feature.

Look at
this, you could even have a full image gallery. That's pretty cool. Add
in all sorts of stuff there. Alright, so, we can just adding menu
items.

Let's add another one just to be sure to have two things going on in here.
See how simple it is so far. Let's add something to our "Breakfast"
and we'll say "Chicken and Waffles". Can you tell I'm southern, or what? Whoops, spell it correctly would be
better, right? Here you go. Yummy.

And let's go ahead and add it to our
breakfast. And we're gonna go ahead and put in the
price, as well. We'll say "$7.99". And we'll say that it's amazing.

Not
even add carbs. We don't want to think about that right now. So, let's go ahead
and publish. Ok, so what I've done right now, very
quickly in just a three minute time.

I've already installed it.
Added two menu items. Added details. Of course if you
already had this somewhere Maybe in a Word document you could just be copying and pasting all
this information in these spots. Then, if we want to add it to an actual page,
let's see what that looks like.

I'm gonna go to pages and say "Add New". We're gonna create a new page
called "Menu. And now, we have this little icon right
here. "Insert Restaurant Menu Short Code" I'm gonna click there and see what the
options are.

"Show Categories" "Show Menu Items". That's kind of cool. So, I'm just gonna
say "Show Menu Items" and just for the sake of figuring out what all this is,
let's go ahead and say a "List". We're gonna go ahead and check both
categories that we're gonna be adding in there.

Do we want one column or four?
My goodness, they give you so many cool options. Show attributes right away, show
the featured image. I would assume that's what we would want to do here. Show excerpt, show price, show tag, show
ingredients.

Goodness. Link the item. That's pretty cool. And let's just say insert short code.

So,
it's gonna drop in this cool code, right here. That is the thing that supposed to render
the menu to appear on our website. So, behind the scenes back here in this
view you will always have the short code present. In order to see the changes,
you'd have to click "Preview Changes" Open it up on the front side of our
website.

See what it looks like. Check this out, you guys. Here's our
"Breakfast" category "Chicken and Waffles" and it is linked.
Here's our "Starter" category.
"Fried Pickles" and again it's linked. If I click on "Fried Pickles" it will take
me to an individual page that would have details listed out here
that you can see.

That's pretty groovy cool. That's not bad
all. Let's see what else we can do with it. Back here to the menu item.
Let's go to menu items here and see if we can go ahead and get rid of the comments;
because, of course we wouldn't want any comments to happen on our menu items.

So,
we'd update that. And, come here to "Click Edit", as well
and we would take off the comments capability; because, we certainly don't
want that. Let's see if we can add a picture just
really quickly to see what that would look like inside of our featured image. "Chicken and Waffles".

I bet the cat
would like to eat chicken and waffles. Let's see "Update". And let's go back here to our menu page
I'm gonna click "Refresh". And there's a picture right next to it.
Very nice.

And the picture is linked, as well. So,
all of this links to our "Chicken and Waffles" page. Let's click on it. "Chicken and Waffles"
appears in this particular menu back there as my featured image and you could have a
full detail here and a full price.

If you didn't want them linked and you
just wanted everything listed out here with the full description, then that would
be the options as you edited the short code. So, going back here to
"All Pages" Let's go back here for a minute to our
menu and what we do is just take out the short
code we that we have in there for now Completely remove that and then rearrange
our options, right? So, we would say "Show Categories" instead. Let's do it in
a grid and let's choose both and do we want to show the categories description?
The icon? The featured image? Show the name. How many columns do you
want them in? Insert.

So, you have all sorts of different ways you can set up the
structure of how your menu would appear on this page. I'm gonna click "Refresh"
and we'll see it in maybe two columns. Check that out, you guys. Here's our
Breakfast and our Starters.

Click "Breakfast" then it will go in and
show us our full breakfast menu. And of course if we didn't want it linked
anywhere, that would just be the option we would choose "Not Linked". You guys, that isn't really bad for a free
option for setting up a menu on your website. If you're running a
little restaurant or cafe, this could be a great option for you.

I hope that this helps you. If you want
take a look at some of the other options that MotoPress offers. Be sure to go over
to their website, getmotopress.Com I'll put that link for you in the
description box below. They have a really outstanding page builder, as well,
that I've shared with you guys before.

So, you can check that out and they've
got a very simple slider that's pretty cool, as well. Hope you're having a great day. I will
catch you next WordPress Wednesday where I am going to talk to you about 8
things to not be doing on your website.

Fast Food Restaurants That Straight Up Cheat Customers

When you go to a fast food joint, you're not
asking for much: a fast, filling meal at a decent price, and that's about it. But sometimes you don't even get that. So the next time you hit up your local drive-thru
for dinner, take a close look at your receipt. Here's a look at some times that fast food
restaurants cheated customers.

Burger King's Croissan'wich Burger King ended 2017 by settling a class
action lawsuit claiming Maryland customers had been cheated for almost two years. The lawsuit was filed by Koleta Anderson of
Maryland, who claimed customers who used a Buy One, Get One coupon for BK's Croissan'wich
were paying an inflated price. Anderson says when she used the coupon, she
was charged $3.19 For a single sandwich. Without the coupon, she was charged $2.16
For the same sandwich.

And this wasn't a one time thing: she claimed
that Burger King was intentionally hiking prices for people with the coupon, as she
and her lawyer were similarly overcharged at several other locations BK denied there was any funny business going
on...But they still settled the matter and agreed to hand out some $2 and $5 gift cards. That was nice of them. McDonald's Extra Value Meals The whole point of ordering an Extra Value
Meal is that it's convenient and it's cheaper than ordering the components individually. But a lawsuit filed in Illinois in 2016 alleged
that's not always the case.

According to the Cook County Record, James
Gertie filed the complaint when he realized he was paying more for his Extra Value Meal
than the components would cost individually. The meal was $5.90, He said, while ordering
two cheeseburgers, a medium fries, and a medium soft drink came to $5.49. Gertie told the Daily Herald it wasn't the
money that prompted the lawsuit. "It's because of the principle, that's the
whole point of a 'value' meal.

I believe in the principle of true advertising. If a company advertises something to be a
value, then it should be." As of early 2018, the case still hadn't reached
a verdict. Chipotle's calories Chipotle's big bragging point is fresh ingredients,
as well as their claim that they're a healthier dining choice than their competitors. But a class action lawsuit filed in California
challenges those claims, alleging that Chipotle was tricking customers with incomplete information.

The confusion came when diners looked at a
menu board that showed a picture of the chorizo burrito, a summary of ingredients, and a note
that claimed simply, "300 calories." Fortune reported that Chipotle's nutrition
calculator actually gives you a total of 930 calories for just a chorizo burrito with white
rice and black beans. Turns out, the 300 calories on the menu was
just for the chorizo alone, with no other ingredients or fillings added. And that's a problem for Chipotle, as California
law requires restaurants to make complete nutritional information available to customers. So far, no resolution has been reached, though
Chipotle has dropped chorizos in favor of queso.

Dunkin' Donuts' imposter ingredients Everybody loves Dunkin Donuts, right? "Yeah I come to Dunkin everyday. Grab a 'crolla, have an extra large, three
Parliaments, take a big dump - that's kinda the routine." Well, okay, not everyone. In fact, in 2017, the Dunks was hit with three
different lawsuits alleging bogus replacement ingredients. In April, a Massachusetts customer got a settlement
out of a lawsuit filed against the coffee and donut chain claiming customers at a group
of 20 locations were being served margarine or butter substitute, even if they asked for
butter.

Then, in June, a lawsuit in New York accused
the company of using ground beef instead of steak in their steak-and-egg sandwiches. And in August, another class action lawsuit
was filed claiming products labeled as "blueberry" didn't contain any actual blueberries, and
instead used sugary "flavored crystals." "Time to make the donuts!" Sure, it might be time to make the donuts. The question is: make them with what? Hmm. "The best part of my day is when I'm at Dunkin.

You think that's sad?" "Yes, very." "Real customers know, the holidays run on
Dunkin." Jimmy Johns' sprout fiasco In 2014, a disgruntled customer sued Jimmy
Johns because she didn't get alfalfa sprouts  even though they were clearly listed on
the menu. It turns out there was a pretty good reason:
in 2012, there was an E. Coli outbreak traced to sprouts served at Jimmy Johns, among other
places. Jimmy Johns responded by removing the item
entirely from their meals, but didn't alter their menus to reflect the change.

Jimmy Johns denied any wrongdoing in the case
of the missing alfalfa sprouts, but still settled and agreed to give unhappy customers
a voucher for $1.40 That could be redeemed for any side item or soft drink but not
a side of sprouts. McDonald's fry cheat If you think you've been shortchanged on your
McDonald's French fry order, there might be a good reason for that, according to McDonald's
employees who posted on Reddit. "They say they would told to pinch the base
of the cardboard carton so it would take fewer fries to make it look full." Other employees confirmed the practice  and
that customers occasionally called them out on it  but a McDonald's representative
told the Huffington Post no such policy exists. We'll let our stomachs be the judge of that.

Subway's great "footlong" debate Finally, there's the infamous case of the
Subway Footlong. In 2013, a customer at a Subway in Australia
posted a photo of his footlong sub next to a tape measure that showed it was only 11
inches long. The internet was not about to stand for that
sort of thing, and a group filed a class action lawsuit against Subway. It turned out that the case of the disappearing
inch was a result of how the bread baked, and since all loaves start from the same amount
of dough, you're guaranteed to get a particular amount of bread.

In spite of that, the case was settled for
$525,000 and that should have ended it. One sub-loving plaintiff refused to settle,
however, and kept the case going. It wasn't until August 2017 that the entire
case was thrown out because...The judged deemed it to be really stupid. So, while you might not be getting exactly
12 inches of bread, the courts say you're still getting your money's worth.

Just think about that before you stick your
footlong in your mouth. Thanks for watching! Click the Mashed icon to subscribe to our
YouTube channel. Plus check out all this cool stuff we know
you'll love, too!.

Dinner at Grandma's The Restaurant Where Nonnas Rule

(Italian opera music) - [Narrator] We all crave our
grandmother's cooking, right? Well, what if there were a
place that you could go anytime and get that home-cooked meal
from anywhere in the world? That place exists in Staten Island, just behind that scaffolding
right over there. (Dramatic operatic music) Meet Jo. He's Italian by way of Brooklyn. - My name is Jody Scaravella,
and I own Enoteca Maria.

We don't employ chefs;
we employ grandmothers. - [Narrator] When Joe opened
the restaurant in 2006, he noticed something. - Every culture was
coming to the restaurant to celebrate these Italian grandmothers, so I thought to myself,
How nice would it be if we celebrated everybody's culture? - [Narrator] And so, Nonnas
of the World was born. (Grandmas talking) - [Jody] There are probably somewhere between 30 and 40 grandmothers
from different countries.

- My name is Habiba. I'm from Algeria. - My name is Lubof, and I
am from Moscow, Russia. - I come from Sri Lanka.

- Bulgaria. - Dublin, Ireland. - From Armenia. - Buenos Aires, Argentina.

- [Narrator] Each night, there
are two grandmothers cooking. One is always Italian, the
other, from somewhere else. - [Jody] When they're
in the kitchen cooking, it's a completely different energy. It's their day to shine;
it's their day to show what their cultural cuisine is all about.

You know, it sounds kind of corny, but they do cook with love. - [Narrator] And that
feeling for Jo is about more than the restaurant. - When I opened the Enoteca,
I was really grief-stricken. My mom and my sister had passed.

(Grandmother chatters) - It was comforting to
have these grandmothers in the kitchen cooking and, you know,
they would pinch my cheek and say, "You want to try this?" And at that point, I realized
that what we were doing was much bigger than I
thought it was going to be. (Glasses clinking) When you walk through the
restaurant, if you listen, every table that you pass by, they're talking about their mothers or they're talking about
their grandmothers. It kind of evokes a trip down memory lane. (Upbeat music) (background chatter) (chime).

Time Saving Tips for Filipino Cooking Recipes

Time Saving Tips for Filipino Cooking Recipes

Did you recognise the regimen Filipino spends time beyond regulation commuting to and from work than consuming? With our busy work schedules and rapid paced life, it have to necessarily also be pretty challenging to uncover time to take a seat down for dinner, permit alone shop and cook dinner for it. Add to that the range of Filipino cuisine and the complexity of most Filipino cooking recipes. But ahead of you resign yourself to a life of rapid meals and rapid noodles, here is a thriller: you could make a total meal-now not truly a dish all of a sudden tossed together-in below an hour.

The key to faster cooking is maximizing your time. With a element of capacity and formula, you could squeeze what's over and another time two hours of work into one hour or much less with out sacrificing flavor or ultimate quality. Here are a at the same time-saving concepts for preparing in truly suitable condition Filipino meals on a decent schedule.

Use leftovers

Leftovers from out of date meals have already been cooked and flavored, so zero.five the work has pretty been played for you. Most Filipino meals recipes may also be played with leftover meats, vegetables, or per opportunity sauces. And with out concerns since you'd handiest be adding loads of added substances, you would be saving funds as neatly.

Plan your meals in expand so that you could be be able to schedule leftover days. You can make leftover meals on days when you have got now not sold much time. Make a bit added on the out of date day's meal so that you could be have a specific factor ready-made for busy days. Take have in mind dishes that yield usable leftovers, resembling roast pink meat and chook, soups and stews, and heavy salads.

Get pre-lessen gadgets

Use a bit help where you could. See in case you could get your vegetables washed and lessen on the retailer or your meats chopped to serving sizes. Having your substances organized in expand can save you a remarkable 10 minutes of decreasing time. You can uncover pre-lessen produce at most groceries, nonetheless they mostly are likely to be overpriced and of low truly suitable quality. If you have got time, get your produce total and lessen them all in one sitting over the weekend.

Stock up on the most chiefly used substances resembling garlic and onions. You can peel and chop up to two weeks' value of these spices (they will begin to brown in case you appear after them longer) and retailer them to your fridge. Keep the garlic in a apparent jar and combine with vegetable oil. When a recipe wants it, you could with out concerns scoop out the amount you sequence as a substitute of constructing ready a basic new batch.

Use kitchen shortcuts

You'll be amazed at how little distinctions can add up and lessen your cooking time in zero.five. Save steps when you could. Work subsequent to the stove so that you've now not sold to walk over on every party you discontinue decreasing a specific factor. Heat your pots and pans ahead of you begin decreasing, so that they will be ready by the time you're played. If you're a sluggish slicer, take a analyse freezing your vegetables for 10 minutes to provider them up and offers you additional manipulate.

If you could, rearrange your kitchen to make the work move extra powerfuble. Keep the 3 key locations-the fridge, sink and stove-shut adequate so that you could be be able to move from one to an alternate in a single step. If rearranging significantly is on no account necessarily an numerous, you could with out concerns work nearer to the locations you operate the most.

Maximize your flavors

A lot of Filipino recipes have that all-day taste that takes, neatly, all day to create. But most of them can get replaced with ready-made sauces and canned broths. Instead of constructing spaghetti sauce from scratch, get a ready-made spaghetti sauce and truly tweak the flavors to go well with your taste. If the recipe wants hours of marinating, truly use greater spices and slash a remarkable two hours off the waiting time.

This tip is specifically reliable for soups and salads. Most soups could be boiled or simmered for a minimal of an hour for the flavor to pop out. But in case you operate canned broth, you could move that step and go straight to adding your spices. For salads, use pre-combined dressings or make a total batch in expand.

Multitask

Yes, you could do two things suitable away in the kitchen. While trying out ahead to one dish to cook dinner, you could prepare an alternate dish or begin detoxing up. Think of brief dishes you could do within these little 'time pockets.' Most Filipino muffins recipes may also be played in 15 minutes-about the identical time it takes for a pot of rice to discontinue simmering. Start with the dishes that take the longest to cook dinner, only so each factor will discontinue at approximately the identical time.