Showing posts with label food. Show all posts
Showing posts with label food. Show all posts
Friday, September 27, 2019
FOOD: RAMEN SCHOOL #3 | How to Make Ramen Eggs
The most important part of making your own ramen soup at home: the eggs!
2019-09-27 [P-B]
FOOD: How to Make Bone Broth in the Instant Pot or Slow Cooker
It's a pain to make your own soup stocks and broths, but the health benefits can be well worth it. Here's a great video that shows you how to do it. It's not hard at all, just time consuming.
2019-09-27 [P-B]
Monday, August 12, 2019
FOOD: How to Fillet Fish
How to fillet a freshly caught walleye. Always good to know.
2019-08-12 [P-B]
Sunday, December 30, 2018
FOOD: Food Wishes Video Recipes: Billionaire’s Franks & Beans – Welcome to the Top ...
Food Wishes Video Recipes: Billionaire’s Franks & Beans – Welcome to the Top ...: Maybe it’s the billionaire(s) in the news lately, but for some reason I decided to take one of America’s most frugal meals, franks and beans...
(This is a test of linking to another blog using the "Blogger" tool.....not so good....)
2018-12-30 [P-B]
(This is a test of linking to another blog using the "Blogger" tool.....not so good....)
2018-12-30 [P-B]
Thursday, December 13, 2018
FOOD: How to Make Tamales - Authentic Homemade Tamales
Cowboy Kent shows us how to make the greatest of all foods: Hot Tamales!
2018-12-13 [P-B]
Sunday, December 2, 2018
Sunday, July 29, 2018
RECIPE: Smashed Cucumbers (Pai Huang Gua)
Sunday, July 29, 2018
This seems like good, simple ENGLISH cucumber recipe from America's Test Kitchen:
Smashed cucumbers, or pai huang gua, is a Sichuan dish that is typically served with rich, spicy food. We started with English cucumbers, which are nearly seedless and have thin, crisp skins. Placing them in a zipper-lock bag and smashing them into large, irregular pieces sped up a salting step that helped expel excess water. The craggy pieces also did a better job of holding on to the dressing. Using black vinegar, an aged rice-based vinegar, added a mellow complexity to the soy and sesame dressing.
Click here for the recipe: Smashed Cucumbers (Pai Huang Gua)
P-B
This seems like good, simple ENGLISH cucumber recipe from America's Test Kitchen:
Smashed cucumbers, or pai huang gua, is a Sichuan dish that is typically served with rich, spicy food. We started with English cucumbers, which are nearly seedless and have thin, crisp skins. Placing them in a zipper-lock bag and smashing them into large, irregular pieces sped up a salting step that helped expel excess water. The craggy pieces also did a better job of holding on to the dressing. Using black vinegar, an aged rice-based vinegar, added a mellow complexity to the soy and sesame dressing.
Click here for the recipe: Smashed Cucumbers (Pai Huang Gua)
P-B
Saturday, July 14, 2018
FOOD: How to Make French Creamed Eggs
Saturday, July 14, 2018
Length: 00:12:30
A fun cooking video from LeCordon Bleu!
P-B
Length: 00:12:30
A fun cooking video from LeCordon Bleu!
P-B
Friday, July 13, 2018
YOUTUBE: How Penn Jillette Lost over 100 Lbs and Still Eats Whatever He Wants
Friday, July 13, 2018
Length: 00:09:40
It's truly amazing how much weight he has lost! Here's how he did it....
P-B
Length: 00:09:40
It's truly amazing how much weight he has lost! Here's how he did it....
P-B
Wednesday, July 4, 2018
TV: C-SPAN3: "Tujague's Cookbook"
Wednesday, July 04, 2018
Another excellent short documentary on C-SPAN3: the origins of New Orleans Cuisine. Highly recommended.
"New Orleans is known for its mix of Creole and Cajun cuisines. Host of “Louisiana Eats” and author of Tujague’s Cookbook Poppy Tooker visited Tujagues, one of the city’s oldest restaurants, and talked about the origins of some of the dishes most associated with New Orleans cuisine."
Find out more here: Tujague's Cookbook
P-B
Another excellent short documentary on C-SPAN3: the origins of New Orleans Cuisine. Highly recommended.
"New Orleans is known for its mix of Creole and Cajun cuisines. Host of “Louisiana Eats” and author of Tujague’s Cookbook Poppy Tooker visited Tujagues, one of the city’s oldest restaurants, and talked about the origins of some of the dishes most associated with New Orleans cuisine."
Find out more here: Tujague's Cookbook
P-B
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