It in there you're getting it kind of jammed in there as much as you can, right? Well, I want to get all the air bubbles out I see so I really want to push this down here. I want to smash all of the cabbage in here as tightly as possible so that the air bubbles are gone. We're starting to see some of the water gurgle through here. See that? Yeah, so that's going to form our bride. So essentially, let me just kind of show you the stages now. So what you're going to do is you're going to fill this up. You want to leave at least an inch in the top, maybe an inch and a half two inches.

And that's


Going to roll this baby up hot, it is and you can see how the undersides lovely in Golden like those bliss tidbits that looks like Tiger cake. She doesn't it doesn't like Tiger cake which is one of the recipes that we have in our upcoming cookbook. So little plug your little plug it only we just like flip that in like an so just cut this into strips. You can see that these ribbons are going to be almost like egg noodles so why isn't it? Yeah, Yeah Lovely. Alright so far up the walk.


1 1/2 to 2 tablespoon of coriander powder and I'm adding one teaspoon of red chili powder.

If you like more heat, you can add more.

Mix it properly and cook it for five minutes and keep stirring in between.


Curry in 3/4 Cup of dried bread crumbs or Japanese Panko.


No.

There you go. Make that ain't good.

You're going to just keep this in there and stir in for a few more minutes. Then we turn it off and let it cool. OK, so we've cooked it in for a few minutes. We're going to put this on the back burner.


You doing this is sprinkle little olive oil on this.

And I will put into omen.


Could be called round shape or you know when it comes to non they are free hand in a three hand sounds you don't really, you know. Typically pay attention on the size between majority of times they are more Oval.

So as you see, this is.


I just took some cream and butter and I've melted it here in the same pan. I used to cook my.


Don't even.


So I have one my little. I guess you could call it a crostini, it's just that French bread that I brushed and Grill take your finger off with the apples and kind of just look at it. You know what this end piece will probably fit this piece perfectly so.

Pick it up, put it on there kind of, mash it down a little bit and what you want to do is maybe put an Apple or two on top of there.

Like that?

And then the sauce it's on the plate, which is a lot of fat and some good flavor. Just drizzle little bit on top, just to say.


Wilpattu 1 1/2 pounds of Cod filets dry and lightly dredge in flour.

Now dredge the fish piece by piece in chilled batter.

And add to the oil. Be sure to maintain the oil temperature at 350 degrees.

Fried.


We're going to sit on it a little bit with.

Some pepper.

And some gerimed sea salt.


So now I'm going to take.

Some flower I saw it some door.

I've done 3 cylinder it off my phone singles. That door doesn't stick.

I've rolled the door.


Bowl here to prepare the border wall, we're just going to put that in a bowl.

That is 1 Cup and that we're going to add 2 cups of boiling water.


All the water from the chick, peas and beans and I will place them in about like this.

To this I will add two medium onions that I roughly chopped.

Three to four garlic cloves.

Half green pepper, but I just roughly chopped again.

One whole bunch.

You said all that.


Yeah, that's enough. You can just put in there smoking hot pan and sketch out Scott layer and then if you can get rid of all the raw chicken stuff and what their hands down there and I will finish.


Jesus.

So again, coarsely chopped into the food processor. Not too much. We don't want to overcrowd it.


Tomato sauce.


Taking the soup by adding a constant amidst a little bit of time.

Getting thicker

OK the more.

Or you can use potato starch. Potato starch is stronger than the cornstarch for thickening.

Just a little more.


But you also gotta get, let's say what you thought I Yala.

This Dave LaSalle Yahoo.

Elopement.

You almost had already told the movie.

OK.


Into here.

You get your hands dirty so be ready. He got kids, bring him in there gonna love this.

Most Kim she is fermented and what that means is almost like we're gonna leave this out.

And it's going to start bubbling and it's going to get really sour. You're not going to Refrigerate this, you can eat it like this. You don't like the sour taste. This will be amazing.


1 teaspoon

So it according to taste. Make sure you add little at this time because I already added the salt in the AL wild. Al was cooking paprika powder or dig image.

1 teaspoon

Coriander powder.

1 teaspoon Garam Masala Buntes.

Green chili, chopped.

And stir this. Cover this and let this cook for some time.


Spread that **** everywhere.


Put beans on there.

Yeah, just spread it around.

So good, so yummy.

So affordable.

All right now what I like to do.

Sprinkle some salt.


Put the silver foil. You don't want the silver foil to touch this meat, so this will act as a nice protection now. And this malt vinegar just put it on the side and in this ad you know around a liter of water on the train you know. Do not put it on the meat and this is.


And it helps in rolling also.

OK, I'm going to roll.

The man.

Usually none are in rectangle shape.

And roll it about.

1/4 inch thick

Don't make it very thin.

So my I can.

Big Three lungs every time, so I will.

OK, my phone is already ready, I had it.


Of sushi grade fatty tuna and when you go to the meat market be sure to ask for sushi grade seafood. That's really important. If you don't get that, you can really risk making yourself or someone else sick, so be sure to double check with the butcher behind the counter if it is sushi grade now our lovely model here is slicing it nice and thin right from the start using our sashimi hotel and sashimi means basically raw fish and Hocho is the Japanese word for knife.

That really does make all the difference in the world. Having a nice sharp knife to work with, especially when you're working with excellent cuts of fish like we have today. So we sliced horizontally or I'm sorry vertically and now we're going back over and trying to get really really small, tiny pieces were going for not quite ground hamburger consistency here because you know, for those of you fans out there for spicy tuna rolls like myself.

You know, we get the really small pieces of fish mixed up with the spicy tuna sauce, so that's what we're doing right now is is getting our sashimi grade or sushi grade piece of fish to those little chunks to mix in with the spicy tuna sauce. Now the Japanese technique here is called to Taki, and that's what you're witnessing right now. I guess chopped is a pretty close translation in English. For that. It certainly is a little bit different technique, but very similar nonetheless.

And for those of you really interested in Japanese culture and things like that, you'll notice that on the hotel or knife if you will. There is some engravings on the side, and this knife is from Seki, and that's where the originally made all of the ninja swords and right now that's a major hub for Japanese cutlery as well. In my family and visited there, that's where they make some very fine surgical knives as well. And actually feather brand, who makes shaving things for men.

His base there as well some excellent knives. Anything with a blade that comes out of that city is just ridiculously sharp, and that's the knife that we're using today as well. And I can't stress enough they having a nice sharp knife working with these kinds of meats really makes all the difference in the world and pictures worth 1000 words. So my has been demonstrating the tacky method here. Certainly be careful with your fingers, you don't want to cut yourself and just going back and forth over the meat like so.

To get it to the almost hamburger consistency is what we're aiming for, and I think we're getting pretty close. You know, just going back and forth back and forth over the meat is really what you need to do so.

There we are really bunching it together.

And there we go. Probably one more pass, possibly to to get us there.

And there we go, so seemed to couple minutes, but that's the consistent we want.


Videon E masallah.

And the red chili powder.

And mixed as well.


Time.

And Lemon and the.

Olive oil I would mix everything together.

So this is the first part of the.

The mice a lot.

And it's still missing very important ingredient and that will be.

A fry or toasted bitter bread so I have to leave my salad for one hour and every 10 minutes.


Marinade for chicken wings. Remember these are crispy wings. Anyway. I've got some black pepper, some salt.

Some granulated garlic I really use that in the powder, but you can get powder be fine. Some Cayenne Pepper for a little bit of spice.

Now I'm going to put some hot sauce. This is the vinegar based stuff. Use whatever brand you like.

Now we're going to add her buttermilk.

And then we're just going to give us a really good start and mix everything up.


Roll.

Another men's

for this lightly break it up.

And all you want to do is just leave it alone. Don't touch it. You want to get some caramelization on that mean. So just leave it alone.


Finished off, add some parsley.

Give it a good Stew.


Water comes to a boil. Cooked cabbage and boiled water for three min. After spinach has boiled in water for three minutes, rinse the spinach with cold water.

If you like, you can add a little bit of toasted sesame oil to the spinach.


So we already truly.

So take a little more.

Because we're going to make the tea no tea. It's your preference. Some people like scene and some people like tinker with some of the sub. Gee, I like the thicker one likes mostly with the lentil subjects. I like the very thicker one but for our everyday dinner we usually make the very thin one. So it's really your preference how you would like to.

Tyrolit

And you know you need to dust a little bit with the Flowers. You can take any Flowers, all purpose flour or you can also even use the wheat flour for all purpose. Flour is better to just do this.

So this is how we want that seniority.


Next got it tried to Italy.


With the flavor from the source, when the source is disappeared, you can play it up, and this recipe makes enough for two people or one very hungry person.


I just need some French bread. This is thinly sliced about 1/2 inch thick and we've set it on a baking sheet lined with parchment paper and then we're just going to take some butter.

And just thinly spread that on each slice of bread, right? So once you've spread butter on all of your slices, we're going to take the baking sheet and place them in the oven to oven this preheated at 400 degrees and bake them for about 45 minutes until they are toasted so you can see.


The outer leaves here.

And won't be using those for the sauerkraut. Then I've got the.

Cabbage heads I cut him in half and then I core them take the score out, then I quarter them. Then what I do. Of course these are.


A small amount in the middle like that.


Aromatic 45 wine.

And 150 mil of dry white wine.

On


Data squished peas with butter and meant so, so good in a pan. I pulled in my peas with a little bit of water and simmer them through for about 3 to 4 minutes until they were cooked. Drain them off and I looked in my butter and mint turned off the heat and use the residual heat to just mix it through. Melt the butter.


Just dropped a cauliflower into nice pieces.

Almost the same size as the Caulifla.


Elsa

so I'm gonna do it straight to five potatoes.

OK, we have our potatoes grey.


But I'm applying to later on.

Medium flame there on the 1st. Flip this off and after that we're going to make it on Medium Flame and cook it nicely and Brown spots.

The flame.

And medium flame.

Turn on ease rising. You can see the whole thing and right now even see it has gone double inside.

Too hot.

You really not up to date with East.


Cops

Antman is fantastic. You have to try this loop. I know all your familiar friends love it slow again. We left this for 2025 minutes.


Late in and then I'll put a weight on top of the plate and that will keep everything submerged underneath the water, but I just leave it on the counter for two weeks.


We're going to place in our beef mince and that we're going to place in one Brown onion that I've just roughly chopped up, one peeled and grated carrot, finely chopped up parsley.

One beaten egg.

Bread crumbs an R crumbled up feta cheese.

Now using clean hands of course I'm going to get right in there and we're going to give that very good mix around, just so everything is well combined a mix through.


Seasoning mix rabbit.

I'm just gonna try that today.

I have to throw myself a little bit of.

Garlic powder on there.

Oh yes.

Actually has a pretty good smell.

I'm going to throw a little bit.

Of lemon juice, just dash of that.

City in there.

I'm gonna throw a little bit of my body a complete seasoning.

Just a little sprinkle up.


And then we'll add our shrimp. You could leave this out if you don't eat shrimp, or you can use thinly sliced chicken breast or chicken thighs instead. It's going to add the shrimp.


And I'm going to sprinkle that in here. There's I'm not measuring anything, I'm just using the spoon as a device to spread it out. And then I come in here and I'm just kind of turning it around so the salt gets on everything. And what's going to happen is the salt draws the water out of the cabbage.

And will make a puddle in here you can see actually down. I don't know if you can actually see the water.

Collecting here.

Patrick, there's some of the water right there, and it's been going up quite a bit since I've been doing this, so I just kind of mash it up here. Mix it up when I have all the cabbage mixed in here with the salt water.


Roll the spring roll up tightly and before you get to the end, add in one strand of garlic charge.

Continue rolling it up and feel.


I want to get these drained and dry out the pan. Nobody likes Waterdown Colcannon.

Once everything is as dry as possible, you only want to return the potatoes to the pots and add the kale.

If you like a creamier consistency, add a little butter and.


Roll it up.

You make the Sheriff.

Askir

depression La La cite in the center.

Make Schaefer again.


And we are going to take our corn starch and slowly add it, mixing at the same time. And that's going to thin out that tomato paste and just go ahead and splash it all over your love. And that's what I like to do.

So once your MacGyver chili sauce has started to come to a boil, you can add in your meat substitute of choice.


Strip.


Those are good, but all the vegetables except the capsicum because capsicum cooks very fast and we don't want any other vegetables to be overcooked. To make briani so we'll keep capsicum and will cooks capsicum separately later. So makes everything in this masala.

It's very nice.


Heat oil in a pan.

And Fry Garlic for one minute.

No, I'd injure unfried this also for one minute.


The Burdock Root Burdock Root is very grounding and very good for us.

So you simply Peel it.

Wash the Burdock Root and then cut up the burdock root. Cut off the ends.

Slice it down the middle.

Slice it down the middle again.

Notice that the water is boiling. That's good. Let it boil. Cut up your burdock root into small pieces.

And add the Burdock Root to the soup. OK, that can boil for a moment or two.


Set the Heat to medium and now we will cover this.

And cook it for.


Six star anise and Cinnamon Boco in 2 tablespoons of caster sugar 2 tablespoons of runny honey. All that goes in there.

And the dipping sauce is made lovely and sticky and sweet, so all that needs to be added is 100 mils of water and a squeeze of lime.


Active flower.


So I'm going to dip the.

The shrimp in here I'm going to just lightly some of the excess come off and then when they go ahead and put in my oil I want to wiggle it just a little bit as it kind of goes in there and it will start to feather out a little bit and then I'll just let it go. So I'll put two shrimp in there for now.

So I just just quoted even it and just put it right inside.

Don't shake it too much 'cause you want all the better come out to do a couple more pieces and there's some pieces that take longer to cook, so we should put it in first.

It's it's more of a matter of just watching that time. So I mean, if you put something in, it takes longer to cook.

After it's just yeah, keep an eye on the product, but one thing you do want to do is you want to keep track of your oil.

Is convenient if you have one of those. Fry daddy's. It will keep track of the temperature using a public we're doing here, you want to make sure that the oil doesn't get so hot that it is burning the product before it has a chance to quote and you don't want to Overcrowd the pan either. I think we're kind of good right now.

And the shrimp will probably take maybe a minute to cook, and it's actually looking pretty good here. What do you think it's good? Someone put that over here?

I'll take this around here.

And then what happens is?

Unlock the chopsticks downstairs. Thank you are so I'm going to use my little faster here.

As you're frying, what's important, you're going to want to clean out the oil every so often because the little pieces are going to want it. They're going to come up and you're going to drill bits. And I got some here.

Oh, a lot of it.

You want to put that.

Stuff with their. I put him in suits so.

We're going to go ahead and keep trying. She was going to keep dipping and dropping and I'll keep watching what's going to happen here and then when we come back you get to see all the finished product and then we get to the supplies that I like to do and that's E sounds great. We write back.


Here is to make it glaze so it actually layer perfectly over that Lamb and give you an.


But remember, we've got a nice number butter already on our rambled eggs, so on we go with our lovely, beautiful English style scrambled eggs.

You can see it's medium curd.


Bok Choy course.


So we're going to kill the show off 1st.

And what I'd like to do is I want to save the tail.

The reason is easy for you to grab to dip in and fried.

After you peel the show right?

And there's a vein.

In the back here, you just use the two pic or anything, just kind of like a scoop it out like that.

Pretty simple thing to do.

See here.

N out.

And you some sort like a paper towel.

Next you see the shrimp.


Tear the nori into one inch pieces. You can fold it if that helps.


No will cover with the lid and will. We don't want to cook them completely. We will cook them until they become around 70% quote because when we will put them in.


Add one package of Boudin noodles.

Further, CUDA noodles. I'm usually like to give it a quick rinse and pop it in the microwave for about 50 seconds. This way that you Don noodle doesn't break.


Or eggs to the water and cook without poking at them for about 3.


Now you gonna ask them all the vegetables.

Then mix really well.

Combine all ingredients in the mirror lipid later for two hours before you cook the prevo guy.

Now when I put this in the loop regulator.

No kids.

Boogie man


Red chili flakes.

And Garam masala powder.

Mix well.


Boiling OK, because you're going to get your pot.


Will add in half a teaspoon more.


They were going to toss it.


Will finish it with a little bit more Basil on top. Some of that Opal Basil and then also a little bit of the general Basil as well.


This is really a really aromatic spice and once it hits the grill in the oil she's going to explode with the Roma going to make very really lovely crouton. And then we're going to take these little bad boys and go right down.

On the Grill, a lot of people.


What?

You acting paprika.

You're adding Cayenne Pepper garlic powder.

And our onion powder.

Mix them, not into Bali together.

How much will be so? We actually details in. Again, you'll have to fly in the spices, say some zip lock bag and then I log in your most medallion quesa hello engine.


And we're going to code are chicken with this season flower now. Don't wash that buttermilk off. Just let it kind of drip off a little bit, and then we're going to get a nice thick coat of this flour mixture on there. Were gonna do. We're going to put it on this sheet pan and we're going to let him set for about 10 minutes.


So eating vegetables with the color for variety. This provides not only beautiful presentation.


Prepare a frying pan by melting 2 tablespoons of butter over medium heat.


Next, stir in the minced clams. Keep an eye on the clams you want them to get hot, but they will become tough if they're overcooked.


Spoon mashed potatoes on top spreading evenly.


Of the Yucca Nori?

You're cut by half.

You put on top of the market, see.


Vice of many all recipes members here and add 2 teaspoons of ground cumin and 1 seven ounce can of fire roasted diced green chilies.


Down there already, look at how beautiful, delicious, silly looking.


One of the other key ingredients of the original recipe is raw egg, which is not a huge fan out. I mean, you could do it if you want to and just be old school. We're going to add some avocado for that rich, creamy texture that we want. We're going to cut it in half longways just like that. We're going to put our kind of right into our blender and that is wicked easy.


See so much, it is really just so simple. Although we have to do is just toss together all of these ingredients and we're going to have a delicious refreshing summer salad. I can smell all of these herbs coming together. This is such a fresh, delicious, satisfying salad and it is perfect for that summer barbecue. Hint hint, July 4th is right around the corner, almost fully combined. You really want to take the time just to make sure that you get all the ingredients combined together.

Can you taste the flavors in one bites? OK, our tabouli is done. How simple was that? I Cannot.


Going to add a wee bit of milk.


Album Casey Benatti Dickey.

Bailey a Cup.

Meter

feet under darling.

Khan flower exchange.

Half a teaspoon.

Call me rich.

Or a cookie. So Rebecca.

It will go with Abby.

Come, darling.

Wake up.

Chash

fun.

Each fashion exactly Darling Dilly Dilly Dally jangly.

Even yeah, chess a good.


So the Brown stock.

To the 2/3 of a Cup measure.

Which is about 4 ounces.

And I'm going to add this too.

The the meat.

How much it simmer for two or three minutes?

It's all about Christmas.

I'ma stop.


Thing to do is show you how to marinate.

Cabbage you want to cut off some of the stem. It's a little bit Brown. Don't worry, that's just stains from the soil and you can just cut those pieces off.

Like so.

And if you see any Brown leaves, you also want to get rid of those as well.

Now, once you have your cabbage in your Bowl, you want to take some of the.

Marination and just dab it all over and do it generously.

And you want to put more on the bottom and less as you go to the top as the leaves get smaller and just apply them everywhere generously with your gloves on. This is where gloves come in. Very handy because you don't want your hands to smell like garlic for the next week or have the red stains. So once you've put all these.

Marination all over the cabbage. What you want to do is wrap them if you can.

With the last leaf kind of, in twirling around the rest of them. So it's just so that everything holds together and they may not always look like that. And that's OK. The whole point is just to smear all the marination all over the cabbage.

Now we're going to do it again here.

And don't forget to do it layer by layer. So Peel each leaf at a time as you apply.

The stuffing the kimchi stuffing.

And again, you wanna make sure that you have a stainless steel.


Soul.

Ground black pepper

to let Yolks, and this will just help the potatoes set plenty of Parmesan cheese.

Stilwell


The healthy version. So we're going to get away with an egg whisk up.


So now we add in the Garam Masala in goes there.

Cinnamon.

The beliefs the Black Garden, the clothes the Green Garden.


Strain the water completely.

After standing water, let it cool down immediately, or else it will be cooked by its own steam.


You just want to pound it.

And then give it a really rough pass. We don't want it too fine, it might burn.

That's it, now Ginger. All I want to do is a fine mint, so let's Square it off. Cut tiles.

Will cut slivers from the tiles, so now with their tiles together, slivers.

And then slivers into mints.

And finally, scallions.

Now I'm gonna do is just slice my scallion so.

I'm gonna cut these into thirds first.

Line them up and they just cut them on what we call a bias or angle slice.


I've set up anything on Sunday. I'm being lazy so Pappas weather be Ella be crispy.

Oh John Trelew tired?

Make it.


Add to cook vegetables when they're tender, along with the broth.

Stir it to combine and heat everything through, but don't let it boil.


To make it meet this ************ right here, come on over here.

Put him right in there.

Making porn up in there.

Kay, Yeah.

The other one in here.

I'm using the same pot again, huh?

Keep from messing up dishes.

I know that Don calling me, but I can't answer her right now 'cause I'm doing this here.


Right, OK, you have examples understand third.

Boat boat app.

That vote.

Very simple.


With some hoisin sauce and this is going to give it more sort of savory salty flavor.


1 Cup of dried chickpeas.

I'm gonna ball with some water in it and have a Cup of.

Drive to Betty.


Boil 2 cups of water and add the noodles.

Simmer for about 2 to 3 minutes or until the noodles are soft but still firm.


If you don't have a deep fryer, you can just use a pen, a deep pan with a lot of oil, but I happen to have access to a deep fryer, so we're going to use it, so I used a non GM oh canola oil organic of course.


On top of the rice.

Then you're upside down.


I should have a clean cut going through the road.

And find the center of my role. I'm going to do 2 cuts. I'm going to initial cut. They'll take me in about half an inch into my role and then a second cut.

That should get me to the base of the role at which point.

Why my life?

Coated in water.

Whatcha doing?

Find the centerpiece of my second half my first excuse me.

One cut.

Tukutz

bite my knife.

Repeat.

Cut to cut.

Michael's on the phone.


Of course you have a favorite. I use deuces wild hanging fixes, hanging for me. Alright man is his own.


I will spread the masala.

Generally this muscle is spread throughout their. Those are mismeasured muscle.


OK, now I'll show you how to fry. OK, will press now the falafel into the falafel maker and will release it into the oil. The oil listen 325 degrees and it will take about 2 minutes until the falafel it's Golden Brown.

And then we can make the falafel sandwich.

Now I'll show you how to make very easy by hand.

It takes a second and you have a falafel ball and it just dump it.

And this is how it's supposed to be Golden Brown and it just take the falafel out with your tongue or anything else you like to use.


Let him.

Drain on these paper towels.


Change the water every one hour. When it gets blood like this two or three hours later, rinse the ribs and drain the water.


Pizza is now going to take our heirloom tomatoes and you want to get a lot of the tomatoes down onto the pizza here.

Pretty much get those down first all over the entire pizza on all edges. Some of the green. A little bit of the read. Some of the Basel as well, and then after you do you take some of this sauce. Here the olive oil and the tomato juice mixture and you're going to get that all around the pizza.

It's going to help dissolve together, Cook the tomatoes down to be part of the sauce.

And then we're going to put in a little bit of our fresh mozzarella now.

Put some slices of the fresh mozzarella down.

I'm going to do about 6 pieces of the mozzarella. You can do more if you like. Depends on how much you like.

All around like so and then a final piece right in the center.


Not a lot.

And are diced garlic again, maybe a clove?


In a bowl, combine all of the ingredients for the sauce. Mix well until the sugar and honey dissolves.


Start by cutting three peeled potatoes into quarters.

Place them in a pot and boil them.


Pepper thickening agent. Take the cornstarch and in a small bowl, mix the cornstarch in with a bit of the chicken stock. Just make sure to mix completely so you have a smooth liquid.


Very, very moist.

Put the tops back on.

He can just. They don't go perfectly on their just make him fit.

Touch more.

And you just want to make a nice tight package.

Just like that and you want to put these in the, uh?


Add the soup powder and the oil and stir will.


Tomorrow I don't have a novel butter in there. Should I put an Apple butter in there? I said I'll open that up all right, Jimmy?


Where I do have some which have been cooking up. You have the most crispy, beautiful little layers of.


To the vinegarette, add three diced tomatoes or try 2 cups of have grape tomatoes.

One diced English cucumber, two bunches of chopped green onion, or to taste and two grated carrots.

Toss the vegetables to coat, then add 1 Cup of fresh parsley, chopped.

We're adding an additional 2 tablespoons of torn fresh mint leaves to bring out that fresh tabouli flavor.


Once the pork is cooked all the way through, allowed to cool, and finally slice it up and set it aside.


Two beef North Stockings for a pint of boiling water and let him go.


We're going to start this piece by slicing a fresh mozzarella. Now I've chosen a fresh mozzarella that's made from whole milk as opposed to skim milk. You'll find that it helps to melt a little bit better in the oven when you're baking it, and we're going to slice it really thin here, just like so into some nice thin pieces, and that will also help the cheese melt in the oven are tomatoes I'm using. I'm using fresh tomatoes as opposed to can we simply going to cut them and then what I like to do after I cut them? I like to crush them in my hands here, so we're going to kind of just take him with my hands and kind of.

Crush him into smaller pieces and they're going to cook down together and make their own sauce.


Strong so I will add these capsicum.

In this and I will cook them for another 5 minutes so that the all the vegetables will be cooked around 7070, two 80%.


Just put your knife.

Just behind the pen bones here, run it along not all the way down, just sort of work your way down.

And the idea is to try and get them out with this little flesh stuck to them as possible.

Just got right down to the bottom. See, I've gone right down and it sort of opens it up.

And then if you just run your finger along, you can feel with the end which is about there somewhere.

And we just do the same on the other side.

So this.

Classes you can get.

This, along with it now this, but it's quite tricky. The pin bones go down on an angle that way towards the tail.

Diagonally.

So if you just run your knife sort of diagonally down sort of feel them where they end.

Just like that.

Came down to Terylene.

Just lift it up.


Danone, this is the other way I'm going to show you. I'm going to make a bun.

You add some garlic in there, some slentrol.

Is going to be a garlic.


Make some seasoned flour which is just flour, salt, some paprika.

Some Cayenne, some garlic powder, some white pepper, and some onion powder. So give that a mix after the.


Bean sprouts, so I mean you want to take over this action and now all the other bits we can bring it all back in.

And then if you find the new design to clump together away but just away but more water.

It's just gently does it really. 'cause if you do put it all at once so you know with group.


In a large saucepan over medium heat, add 1/4 Cup of olive oil.

And the onion.

And garlic.

Cook and stir until the onion is translucent. Lower the Heat if it's cooking too fast. You don't want the onion and garlic to Brown.


Seasoning.

What the cook just a little bit.


Next, Heat 2 tablespoons of vegetable oil in a 10 inch skillet over medium heat.

To the oil, add one small chopped red onion.

Half of a chopped red Bell Pepper.

1 teaspoon of minced garlic and 1 teaspoon of minced jalapeno pepper.


Just cubed going to put this in the rub.

These are great kebab serve with little to ziki and some grilled flatbread.

I would like this.


When the butter melts, pour in the eggs and stir them constantly as they cook. It's best not to season the eggs as they cook, since that might happen.


The recipe ingredients to the pan and leave it to simmer for about half an hour. While we made how much potatoes. So in go the chopped tomatoes.

Baked beans a carrot.

And the stock.


About 1/4 teaspoon of salt.

About 1/4 teaspoon of dark soy sauce. Put it in.


Sing the chips and tip them into a pan of simmering water for round about 90 seconds to two minutes, and then just drain it off straight away through a kolander.


Wanna heated pan or grill could do some pieces of marinate beef ribs with some extra sauce?

Cook them until the ribs are well done.


Grab some I like this part and smoosh it in.

Oh God, that color.

Smoosh it, oh, it's so liquidy and wonderful. So basically, we're just grabbing this stuff by the handful.

Punching it down and doing it all over again. You can see how much liquid is coming out of here and that is all just from.

The salt.

Purple red color, so it's going to be important that when we leave it to ferment that the liquid is above the top of the sauerkraut. That keeps it from going bad. I am actually just going to pour some of this liquid straight in now. If you're out of liquid at this point and you still have some crowd that's popping up.


Pull the mixture into a pan. Heat the pan. Continue mixing until it becomes thick.


Down right.

Felt like 1/2 inch cuts.

Nice long strokes, right?

So all the way down.

Just go all the way down. This is what you want. This is, you know, I put any spicy on this very little wasabi.


To eat, I just dropped him on the grill and they have now they have all that great flavor. Everybody's done beer, braised brats, but you kind of hydnum up with that right? Nob Creek? Throw a little Chili's in there. The onions in the garlic and you just took him something that's kind of a classic and you made it a little bit better. We get the char on him. There will be ready to go and I spun some ground mustard. It's tailgate time, people.


Just gonna ask some white wine if you don't drink white wine. If you don't want to.


Not when it burns, so just throw that right.


You can't make meatballs without having pepper in it. You know what I mean?

Anyway, so I give up on having clean hands when I'm there with my fingers. Just did a real quick mix. Gotta make sure all that Peppers well distributed within the meat. You know, I'm saying.

And I got it pretty good so.


Is our.


To liters and two cups of cold water give this a good Stew.


Now the stone I'm going to take half of this and I'm going to put it into this bowl. Now what I'm doing is because I don't want to use Mayo, I'm going.


From the heat and stir in 2 tablespoons of chopped fresh cilantro.


Over the pizza and will just dress it with just a little olive oil.


Take the cauliflower and toss it into my food processor. Got it in there. Toss the lid on top. We're going to give it a quick pulse.

If you don't have a food processor in no problem, you can actually use a cheese grater to get that Rice like consistency.

OK, now that we've got our cauliflower.


Add a scoop of almond butter.

And you have to stir it in.

The stirring in part is very important. You want it to be dissolved into the water.

You should be on either medium or low heat right now.

You'll notice that the Ginger and the burdock root boiled for at least a minute or two. That's what you want.

OK, the almond butter is stored in now Add all your vegetables.

As it's coming back to a boil, go ahead and take some dulse seaweed.

And put that into the soup.

I like Dole Seaweed the best. There are other seaweeds out there and Dulse is not the one that's popular with me. So soup, however.

It dissolves pretty quickly into the soup. It's easy to digest, it's easy to chew, and I think it has a great flavor.

It's just starting to boil, and now we're going to turn it on very.


OK, I like to prepare my salt first.

2 tablespoons of sea salt. As I said before, kosher salt is another.

Good choice for this kosher salt has unique abilities to draw out moisture from vegetables or meats, and that could be used also. So I'm going to add some of my chili flakes.

And then I'll add a little bit of my dried Dill.

And remember the herbs and spices that you use for this are up to you.

I take this and I just crunch it all up together.

And if you like sauerkraut, you might want to try kimchi recipes as well, because there are kimchi recipes that call for all kinds of ingredients really exotic stuff. The Sky is the limit as far as that goes, but for sauerkraut, we want to keep our recipe fairly simple. We don't deviate too much from the two basic ingredients which are salt and cabbage.

OK, so I've got that mixed up.


And you want to warm up.


And I hope they don't harpoon my finger, stop it, stop it.

You won't get a weapon.

Over here boy, let's just pay attention.

Hey no rocket science i'ma go ahead and finish these.

And we go get him already and go put him on the grill.


Add seafood.


4 tablespoons in here because we don't. We wanted to be, you know. Maybe look and eight through 1/4 of an inch of oil in the bottom of this. Again, you could use vegetable if you had to, but the taste is incredible with clarified butter.

Our clarified butter is nice and hot and put our little.

Scallopini cutlets in here and they should just sizzle nicely.

Literally, we're going to cook these for about a minute. If you can adjust the heat now that they're in, they'll bring the temperature down a little bit.

So I'm going to turn it down. I think it's sizzling very nicely and want to burn them.

A little over a minute has passed, so I'm going to flip these guys over. There should be just a light Golden Brown. You want to make him dark Brown.

Another minute on this side.

OK, now that we've cooked them on the other side for about a minute late Golden Brown going to put him onto a baking sheet with some paper towel.


Hope this for two hours at 190 degrees centigrade. Now look at this lamb leg. This is fantastic. You know I've cooked for almost 2 hours and it is cooked and very tender. If you can see the bone coming out of the meat, that means the meat is.


Next step is smashing some garlic. You can use your hand.

Or a knife.

If you want, you could cut them into smaller pieces as well.


This is really.


Fantastic, so now it's just a simple matter of returning our meatballs to the park.

Then just make sure they're all.

, boil.

Liberal source.

And we're going to cover it up and let it simmer way for 15 minutes. And in that 15 minutes those meatballs are going to infuse all the lovely taste, and they'll finish cooking.


And so yellow comes at this point.

Kia is limited illustrating and ascertain.

Now says Paradise Editor.


Using a mix of both.

To start, peel the potatoes while you bring a large pot of salted water to a boil over high heat.

When the.


This fish you want to cook it 75% on one side. When you flip it, you're basically just touching the heat to it and cooking it through. So I'll ask again. I'm going to show you how to toast them.


Finally, a small nob of Butter. Alright, another nob you you're crazy about? The knobs, aren't you?

Come on.

Life Alright?


Next, we're going to add in some rissone about half a Cup in Arizona is just this pasta that looks a bit like rice, and when we add this into a soup, it'll suck up a little bit of the excess liquid and it will add a bit of body to mixture. And last but not least, I've got some chicken about four cups of cooked chicken. I just bought a roasted chicken from the supermarket and all I'm going to do is just check this in you. Just rip all the meat off the chicken, discard the skin and bones.

And then just roughly shred it up into little bits. Don't be too fussy with it. Give that a big stir.


Now the croutons or bacon away. We're going to make the dressing I like to make mine in a just a big glass jar like this, but it's easy. You can do this in a little bowl. This link in here I'm going to put it in my anchovy paste in my Dijon mustard, okie Doke, and then we're going to put in the wishes your sauce.

Fresh lemon juice.

And then for the garlic you can either mince it really, really finely, or you can just use a grater to grate it so that you know it's super super fine because you don't want to bite down. Yeah, we don't want that, you don't want to be able to bite down on a big piece, it keeps going in there. I don't know why.

But I'm just going to keep getting it until there we go. You're mine now. I win, OK.

Get it off the back.

And now I'm going to.

Weather Half Moon whisk and I'm going to ask this altogether because I want to make sure that being garlic and Dijon Mustard and the anchovies well mixed and now.


What are there for it in?

And then you add a little bit of salt, half a teaspoon of salt.

And I'm going to.


To use bacon and some pepper, first of all, we're going to make the sauce. Take a bowl and crack your eggs into it.

Then just whisk them up.

Add your cheese.

And season it with some pepper.

It can be a quite good amount because the paper is quite important in your thoughts and now what's good all up.

And there you go. This is your son.


Take our One Cup of milk. We take our.

And we normally would throw the egg shell at Steve, but will put it in the garbage you mean compost.

Eggbeater if you don't have one of these, buy one there a dollar or use a fork.


OK, First off, you're going to put some olive oil into your pan. Next, you'll put that pancetta. Let the pancetta go ahead and cook for about 5 to 10 minutes, depending on how it cooks and if you're using bacon. Once it gets crispy but not burnt, go ahead and turn the heat.


Into ribbons, so picking that up with your chopsticks along with the rice noodles so the egg is just cooking. Now we haven't moved it at all and we're just going to keep it on here until it's almost all opaque before we transfer it to the chopping board. That's going to keep on cooking from the residual heat almost there so that.


A few Basil leaves.

45 is enough so simple.


A little bit of a reduction half by jamming vinegar half past wine, so I mean the compote of papaya. But the right one, yes.

Onion marmalade, two slices. Because in Gascony we're hungry, hungry people that's great.


Wait for another 25 to 40 minutes.

40 minutes are done, so I'm just gonna have a check at the Martin.

So you can see the color of the Martin. The Masada is really good now. I added the Garam Masala.

And the coriander. This is a nice takes masala in case you want want to make it a little low. You can add a little water but not really necessary.


Now let's cut the chunks taken into small pieces. We want to get this piece maybe about this big.

So that's what we want to do is. Right now we're going to place the meat in the pot.


Powder Red Chili Powder. Kashmiri Red Chili Powder, actually turmeric powder and just give it a mix.

After you have sorted all the Masalas.


Now we had a tomato with spread all over our pizza dough.

We had the mozzarella cheese shredded.

Little Basil


Put the chicken in a large bowl. Add 1/3 of a Cup of sauce. Then do this. You gotta toss it.

Place the wings on a rib.


Here goes in the red chili powder. I have cheetah powder.

I had that done yam powder.

A little more of salt makes it nicely.

And then I add in the.


Ground black pepper and if you would like to make your tabouli a little more flavorful in terms of spiciness, then I also recommend some cayenne pepper, and by now when you have finished with your chopping in your adding of your spices, your quinoa should be ready so.


They should have a nice creamy texture to him, but have sort of a bouncy touch to him when you plate. Also, I want to serve this dish with a side of awesome sour.


This is potato.

Now the price has been cooked to now, so I'm going to strain the water from the.


Type of olive oil. 1/4 Cup of lemon juice.

1/2 teaspoon of sea salt and for extra flavor we're adding in 1/2 teaspoon of fresh Lemon Zest.


I'm going to write.

Oh my gosh.

My last little bit on a garnish with a little bit of that grated Parmesan cheese.


Play the salad. How necessary is that ring mold? So not really necessary at all, but they say we with our eyes first, so it's all about height, presentation and color. That's why we use the remote. It's like the Leaning Tower of Apple. Great, so we'll just garnish the plate with some red grapes.

Add a bit of color. Some of our walnuts.

And then these are microgreens could use the leaves the leaves from the salary as well. Really it's just for just for color and a little bit more height.

That's beautiful and there you have it.


Poured into a bowl. I don't really measure here, but.


2 egg yolks. So you're going to separate the egg yolk from the egg white. Do this by tossing the egg. Go back and forth between the two shells. Next, you're going to go ahead.


Add in some salt.


We're going to add quote You Journal, which is Korean chili pepper paste. Check out my coaches and video if you're not familiar with it and we're going to add 2 tablespoons of honey and we don't add a little water to cook this for about 2 minutes.

OK.


Can you rinse the noodles in cold water?


Hello Corona Kappa.

Millimeter.

Now I'm a cycle car.

Ibama circles it but it's your Nando.

Call spatula.

So several run to Seattle minutos's Taqueria on them.

The end or a little? Eric Oh, let's put the Seattle minutos star casino suppression and Oh yes, to Laura Elizabeth.

Disappointed laptop. So where else are then?

Even camels, he is Pernell rest relevant key yeah.

E in rest of the LA City. But other opera lot roller coaster continue our cozy and Otroci Atomino to the lateral allocated or at least I can see it. Pursue Nando.


The rice on a rolling.

Paper.

Seaweed, but I use the rice spoon.

It makes a nice, even smooth.

Bed

for your tuner.

'cause you want some pretty sushi? Don't some lopsided sushi.

Check it out all the way to the edge.

Of.

The rolling seaweed next so.


While the pork is cooking, slice the shrimp in half lengthwise and set it aside.


OK, I'm going to gradually put the flower into the egg water mixture and Cheryl's going to mix it just so it's slightly incorporated. It's OK if it has a little bit of lumps. You don't want to over mix it you over mix it. You're going to have a really tough gummy batter.

As per.


An beans.

So everything is big, in fact so.


Delicious, beautiful, the colors of the Italian flag. So then we put it into our very hot oven. I use a pizza stone on the oven, but if you don't have one again, just turn a baking sheet upside down and put it in the oven and get it nice and hot. You want this to go immediately onto a hot surface, so we'll just slide it in here.

And Cook for six to 8 minutes.

So here we go. Our pizza Margherita this looks good. The crust is nice and.


Add milk to your cooked potatoes and mash them until they're creamy.


So I hate from head.

And it's already cooked, so this is purely for decoration and for extra flavor because it's ultimate.


We're going to Karma lies these and oil a little bit later. We're also going to need some parsley, so we'll cut up two Springs of parsley here, and one clove of garlic.

And we're going to want to mince the garlic up pretty fine, because it's going to go in with the onions.


You're supposed to mix sprouts in, but I'd like to just kind of Adam on top 'cause I think they're beautiful. I got some chopped peanuts right here.

And last but not least, or basil.

Garnish with that. We already have it.


Next you want to add in some chopped garlic into some peanut oil.

And you want to stir fry this for a couple of seconds, and next I'm adding in my shrimp that I had marinating and some of my sauce about a couple of tablespoons, maybe two or three tablespoons for £1 of shrimp when it once it's almost completely cooked through.


Denard.

1 Cup of water.

Cooked spices on medium heat for about 60 seconds.


We're using we're using hot water and this liver should get out of the refrigerator 1015 minutes before you slice. Anita is very generous with assault be'cause. There is more fat than protein in the liver, so it doesn't take a lot of default, so it's important to be overgenerous with assault.


You gotta save some for the top.

Can you add some of your sharpshooter?

What you do is just make sure it's all mended.

And you guys are already better drew.


And if you're wondering where the recipe is for my curried carrot slaw.


And just leave it just for a couple of minutes.


Putting a bowl.

Mix with.

My own eyes.

So you mix well.

You leave on the side.


In the background.

Just chop it into chunks or lardons or as they say, in Italian que Betty little cubes.


I'm right in from the water.

To the pan, stir it right in the final steps, we're going to stir in.


And out of Ginger and cutoff a little bit and then just test it on my cool investor here.

I'm also gonna put in some.


Spoon of coconut sugar.

We could also use some raw sugar or Brown sugar as well.

Quarter of a teaspoon of cinnamon powder and 1 teaspoon of onion powder.

Next, add salt and pepper to taste. I'm adding half a teaspoon of Celtic sea salt and half a teaspoon.


The wooden spoon.

Start just to draw the potato together.

And as you see, because this is the right variety, it draws together. It almost looks like it's almost like pulling dough together.

Milk.

It's a light little little bit and with a spoon.

Double cream.

Actually, to make a really indulgent Mashed potato, add clotted cream. It's heaven.


For Frank Adamy, combining chapstick so it did nothing. In Luna adding chapstick.

And then couple Camilla Buster Bubbles and stuff and maybe should be in my inner thigh Arctic oil at ready time. Bug fry.

So if a failing that, Daniel adding Munga Onion rings sold Machado my location wrapping up boy.

Apple denied any overcrowding I think ban.

Of mentioning brownish offender map in.

Super Golden Brown.

Indeed, is adding oil. Apple again at this season played the Merrow Paper Towel, Perama absorbing extra oil near so going.


Add some smoky paprika or Chipotle powder to some vegan Mayo and then stir it until it's nice and creamy.


Following the directions for your rice cooker, make 3 cups cooked rice.


So we've added our rice. Now we're going to add our vegetables. I put some Peppers and some peas, but it's totally again. It's all optional. I love the colors that you're using too. And today we're going to put tofu in because it's healthy and it's got a really nice bite to it. And we're going to have some shrimp. Same time. Now you're using cook shrimp. Is that so that everything comes together really quickly?


Sofia stove make sure that is a little bit of water with these vegetables. Now add this penny, render cashews and mix it gently.


Mash them.


First daughter.

Also, not not that much will you salt.

Lemon salt, sumac powder, Cemac Boulder is very also strong and nice in the salad.


Pan over medium heat.

Use half the oil now.


Schella, but am I Taco meats?

OK, the fun thing if they're so messy and then you can put whatever you want, but I like cheese.

And tomato, and I put the cheese down first so it gets a little melty and some lettuce. Or in this case I'm actually using shredded Cabbage 'cause That's what I had on hand and I like to put a little bit of my homemade Green Salsa and I'll post a link for that too. If you want to make that. It's delish. OK, here I go.


100 Gram Tin of diced tomatoes.

2 tablespoons of tomato paste or concentrated tomato puree.


Interviews of using a chamber sealer is the ability to rap infuse flavors.

What normally takes you hours in the refrigerator takes me minutes and my vacuum chamber.

Now that we have that perfect seal that's placed inside the refrigerator for about 30 minutes and we'll meet you outside at the grill.


That done, I took my other half the avocado and I just sliced it. I also took my bacon out of the oven and we're pretty much ready to.


So what's happening? We're going to get those sausages started.


So let's get started. You gotta start by dipping this season chicken in the egg, roll it around, get it cold.


Two slices on now. I understand you guys use a lot of Pineapple Islands £14,000 per week. That is crazy. Yes, 7000 pineapples for mine, so that's what our guys are cutting and this is really going to bring out that Smokey flavor. Kind of Karma lies with a little bit. Yes, that's what makes our burgers so unique. Is using fresh ingredients. So while that's cooking, we're going to go ahead and get the burger patties.

Burger.

Burger he do, so we're going to see their burgers with our special island seasoning. Just about 3 shakes is fine and you guys wait to season the burger until it's on the grill. What kind of purpose does that serve? It actually brings out this evening a little bit better. Once it's actually on the burger versus before. Great, I love that tip all right and how long are we going to cook the burger for? Usually? Cook at between 6:00 and 7:00 minutes.

Making burgers.

Sometimes the mistake is they pressed down on the burger, which takes all the juices out. So when your patient you just watch the juices rise and then we're ready to flip all right so you can put that Bergeron over for us.

Oh no yummy.

We get our Swiss cheese and put it right on. That is another tip you put on the cheese right away. We are using specialties today for that point.

And you already see that it's starting to caress the burger patties really nicely melted, so we really want to wait till that melts down a little bit more. We did already split the pineapple so the pineapple is almost ready as well. We're going to actually put the pineapple right on there.


And season it with a pinch of salt.


There's loads of stories as to where Carbonaro comes from, but when I like most is actually from the Second World War when they're all the GIS were over in Rome and they had loads of bacon and eggs, and so the Italians presumably acquired them in an illegal or illegal way and came up with this dish. Bacon, eggs, and pasta.


Vegetable cooking oil. Just a little bit like this.

I'm gonna add Ginger. Ginger is really good for making soup.

And black bean paste.

If you don't have bright green pace you can do without, it is OK.

And you can use any kind of Hot Chili paste or Hot Chili Flake or Hot Chili oil. Just get out the spiciness and get them a quick stir.

You gotta infuse the oil.

You make a sumo flavor.

That's good enough, and then the next I'm going to Add all my woodier mushroom.

And the regular Micron and the chicken bamboo shoots also this dry Lily here. Oh N.

December quickstar

smells so good.

Zombie, great flavor.

Right, we don't have to search long one minute do not cause I'm using this organic vegetable stock that I have some leftover. There's four cups.

Again, very simple to make at home.


You can brushes on the chick in. You can just spoon it over the chicken. This just helps it form a nice crunchy crispy crust.


Tearing chunks of mozzarella.


Friday sandwiches.

Place the frying pan on a medium heat and individually place each sandwich into the pan.

Fry them until they turn Golden Brown on the underside.

Then using your fish slice, turn each one over and Brown the other side.

Remove from the heat when browned.


This helps.


Ribbon in there.

Love a better carrying delightful so that's it guys. This is the dumpling sisters. Singapore fried rice noodles with Curry. Yeah, I know it was bit long, wasn't it? So thank you so much for what.


Seconds of the shrimp. Here we're going to add the noodles and I'm just going to use some tongs to lift him out of the water and put them straight into the walk so that they're not drained totally dry. We want a little bit of that water that there soaking in to cling to them.


OK, so we're just heating up the skillet, throwing in some vegetable oil.

And then in goes the Proggy. Wow the Skillet has to be hot right? Yeah you wanted to be a sibling.

Yummy.

And this cooks very quickly, so you don't have to really worry about overcrowding.

Move it around. Everything cooks.

So you can see that it's cooking really quickly and almost done, and this juice here. You don't want to drain any of that. That's like a soft who keeps out of the juice. Here you see it, and when you put that on Rice, the rice soaks in those juices and it's the flavor is just amazing. Yeah, this is basically ready.

It's like 2 minutes, right? It's very very quick and you don't want to overcook it, because then the meats.


Hey, that looks great. That's plenty.

Now for some extra flavor.


Mussels were my favorite shellfish. Cheap, healthy and delicious.


Going to add money spoon of salt one is spoon of sugar.

Pinch off.

Baking powder

in all purpose flour.

Mix it.

Add 2 tablespoons of.


That looks lovely. Now we're going to drain the fat off and put it in the pan with the mushrooms.


It with.

The bacon.

Not to the other slice. Gonna take some of this avocado that we've sliced.

And I'm just going to divide that with the two remaining slices.


Will need half cikini cutting thinly.

And put it into matchsticks.

Ann will need same part carrot. This is your chopping carrots.

Into matchstick now. The Carol is ready. Let's prepare mushrooms, sliced mushrooms.

And you just talking mushroom here. I like the resilient texture and the wooded flavor, but you can use any kind you like, further elements true or we start.


Sprinkle little salt.

Perfect and then we're going to take some Rosemary, cut it in half and what that's going to do is infuse the garlic with Rosemary and it's so incredible. I can't even describe it.

A little more olive oil.

We want to keep things.


Now we're going to take some of that béchamel sauce we made, and spoon that on top of our sandwiches.

You need your spoon to spread that out.

Do the same for the other sandwich as well.

Right and then now we're going to top it off with more of that Gruyere cheese.

Right, so now we're going to take our sandwiches and place them back in the.


We've got 3 teaspoons of ground coriander.

1 teaspoon of Paprika 1 teaspoon of Yellow Curry.

1 teaspoon of turmeric, 1 teaspoon of Garden Masala. That's an Indian spice blend. We've got 1/2 teaspoon of garlic powder and 1/2 teaspoon of Cayenne Pepper.

We'll Add all these into our onion, garlic and Ginger Mix.


So to the potatoes we add a dribble of milk and another butter. Let's get mash in.

Perfect match.


And.

And see.

How beautiful it is amazing.


We're going to dip lemonade first because we want the bread crumbs to stick in this recipe we're making. It would be how many this one would definitely feed 6 to 8 people. Oh OK, they have small appetizers.

Alright, so now we've already dipped it in there at both sides, both sides OK, and you're going to put it in there were going to cook it entirely in the idea here is in against against the Clock. The idea is we want to definitely make sure that it's Brown and cooked ninth round. It takes about 3 minutes on each side. You want thin cutlets aici. I buy the ones that are already nice and trim because I absolutely despise having to cut off all the fat on the chicken, so I get the ones that are already all nice and done for me or that way and they're nice and thin so they're much easier to cook with.


P. So begin with a pot of water about 1/3 full and turn the heat on high.

As your water is heating up, go ahead and start with your ginger.

With the Ginger, just peel the skin.

Now the trick here is to grate your ginger. Use this side, which is the almost finest side right here.

And then just grate your ginger.

You're going to have a little fiber left. Just squeeze that right into the water.

Here is the Ginger.

Take all your ginger, put it into the water.

OK then.


And now to dress a salad so it looks as good. It's going to taste the Palmers embossed on the face and plenty of our little gem lettuce on top. Dress that without Caesar dressing and then Jamie with cherry tomatoes now actually remember in India is just on a video of dating divers where she said that Chicken Caesar Salad was the ultimate.

First date milk and Why is that when she said it was because it was like it's not messy it taste good and you look good whilst you're eating it. Ribs will always be better food comes first for you doesn't always always why would you change yourself for somebody else if it's this ultimate Caesar salad? I change to maybe that's different there we get more dressing more layers of tomato onion on that as well now going to grab the chick in so we get plenty of that on top of their every stage of the process is better than anything, you would get.

Anywhere else.


Once the eggs are finished, season eggs to your liking. The salt and ground black pepper.

Serve these up with your favorite breakfast sides. Scrambled eggs. Done right.


Smokering yoga tab or something else to my shopping.

Aspen, Andy.

Other than cutting, yeah, so there's the app needs more equitable open today.


Really, really necessary. You put every vegetable because this give you a very very good taste.


Don't ever boil the milk or the cream or it'll break and it won't look pretty. Hey guys, thanks for watching this episode.


Place these in there. This will give extra flavors to the minestrone.

Then we add some salt and pepper.

Now we still gently.

Properly, when you make sure everything is is getting together and then we're going to do, we're going to cover it and cook it for a list.


The one time into the soup.


Duck liver here with a little fresh ground black pepper in the fine sea salt.

Just as.


Until it's cooked, all the.


This is how you do it, as you can see there's a lying.

Running along the nori, this is how you fold it along.

The line it will come apart by folding it. Cough like this. Take this piece.

You Need scissors for this one. Just make very fine strips.

Of about 1 centimeter.

This is going to find this issue together with the summer.


Boil this for two minutes and turn off the flame.

No add pepper powder.

And Vinegar.


Spaghetti perfectly or how to cook my yummy risotto recipe by clicking on.


It's a little more Parmesan cheese on top. Also some cheddar cheese.

Just a touch of salt.


Turn on the flame.

And let's put 1/4 of oil inside.

And now we will wanna roast them little bit.

Let's keep it on high.

Stere

this might take about 5 minutes 'cause I like them when they have a little bit of color, so it is now 7 minutes and onions have a nice color and I turned it off.


So very simply see I've got a mixing bone out my sellers in there. My apples in there. Of course that you know, put into sort chunks like that. So I say exactly how you want. I've put some of my fastly inside and I put some of my nuts inside the balance. We're going to find it so, so we're going to mix it around.

I like to kind of user heavy amount of.

Celery to Apple.

And it's.


We're going to storm in, bring that back up to a boil and let him soften up. Well, that's happened.


Then simply cover with a bit of butter.

And they're done.


Makes me throwing the Bok Choy about hundred 5200 grams. Once again whatever your preference, use.

And just give it a stir.

Now you throw in Chili's that love you, cut up putting about account two Chili's. I use green. You can use red or whatever color you want. If you don't like things spicy then don't put Chili's in. But I like to have a little bit of spice. Get that on mixed in there nice.

Next we put in the bean sprouts.

Just they mean like that. About 50 grams, roughly.

And still I mean.

Next week, putting mushrooms about 75 grams. Just cut them up small like that and give you some another store.

Steering is very important when it comes to, well, most foods really keep it consistent moving around.

Yeah, my look at this.

Now the final ingredient.


I'm gonna throw in my onions.

I'm gonna cook these onions still there. Nice and Brown.

With the onions I'm also going to throw in.


Break it down here, right?

You can use mostly most of it here in tax rate.

It's nice, long strokes here.

Right here is that right in the right down the skin?

Closest skin is possible here. If I was pretty blew it off there.

Don't have too many 10 is in it.

Do you all?


Yeah, onion rings made buttermilk.

He said.

Bill was like that.

Did anybody else?


Play them on your rice.

Search

into end.

So there 'cause I want to.


OK, for my burger I'm going to go ahead and put these tomatoes on an I have a video already on these grilled tomatoes.

You can check the link there if you want a recipe. They're all marinated. Look at them. Yeah, balsamic vinegar, olive oil, basil everything I love about being Italian, garlic, shallot puree, yeah.


So I turned up the heat and now I'm adding in some fresh bean sprouts. You can add some just for the garnish as well, but I'm going to do both 'cause I like some actually in and cook down just a little bit in my pad Thai, and that's awful.


Ventures really think a little bit out of the box. Mixing some ingredients into that ground meat, for example, some salt, mustard seeds, some fresh herbs, some sauteed mushrooms when you show.


We have 8 cups of water.

And now we're gonna wanna.

Have it.

Next stop an we wanna wait till it starts to boil.

This means will take after its boiling. It will take about hour 15 minutes or hour up to hour 45 minutes. It depends on the type of meat you have, so the garage is boiling. Let's put it on low.


That you really layering it up, you can push it to using a little bit of seared pineapple. You can use it. Caramelize onions. So really the layers are endless.

If you do.


I will start with a little bit of cram. Fresh can use sour cream as a great substitute in the same amount. Or you could use just yogurt with a little bit of mayonnaise would work well also, so a lot of it at our yogurt.

Just whisk it together to combine it OK and I'm just going to why you doing that? I'm just going to squeeze in a little bit of lemon juice.

So a little bit of white pepper. Could you use black pepper instead? Absolutely, yeah, so you're adding.


Hopefully you want to keep him pretty much whole 'cause they're beautiful little leaves if you can. Also, take some cherry tomatoes and just pop them off the Vine. Yeah, amazing. If you combine cherry tomatoes on the Vine, do so because they have so much better flavor while you're doing that, I'm going to slice up a red onion. Keeping the peace is nice and fine. You don't onion to overpower the rest of the flavor. Specials were keeping it raw.

And now to charge our chick in. So hopefully poached perfectly. Look at that in the middle there cooked away through, but never overcook. Doesn't draw out, there's nothing worse when you buy a salad. Have been charged on a grill for 20 minutes or so. The outside is so dry in order to cook it midway through is what's going to happen here.


Now check on the potatoes. They're done cooking when easily pierced. Do not under cook them.

Drain the potatoes and return them to the pot.

This will help dry them out.


It's so rich and thick.

Alright, and then we're gonna add.

1 tablespoon

Lemon Herb.

And what I want to add to this now is 1/4 Cup of butter and blend it again for about a minute.


On potato.

Now I'm going to Add all spices.

Mix it well.

This is good.

1 1/2 teaspoon of Ginger garlic paste.

Two TSP of a soy sauce.

Under teaspoon of chili sauce.

Now I'm going to add salt for this vegetables.

We haven't already added a solve for Rice.


And the mushrooms into the mushroom dishes.

Not six each.

So try to choose mushrooms that are appropriate size for.

The snails that you have now that not everyone has mushroom dishes. She used a little plate instead.

And now I've put the.

Snails on top of the mushrooms.

Now I'm just going to do the same for the.

Other mushroom dish. Like I said, I had 12 mushrooms and 12 snails, so load those in there.

The aroma coming off of this is fantastic.

This is a really great meal for one of those.


Order on your hand. So first of all, the burger and the meat doesn't stick on your fingers and you perfectly can shape that burger. Stuffing that burger, either with a little bit of blue cheese or really is going to work really well, or what?


Bring it to a boil.

And slowly reduce.

The beans.

We want to get rid of the liquid, but we want to infuse the flavor until it looks like this.

Still plenty of liquid.


Rinse your shredded potatoes with some cool.


Little parsley to finish.


Now take your shrimp, salt and pepper them babies the way you like him. Then I like to add a little about 2 tablespoons of red wine vinegar on them.

And.


Boss

order a top.

And you toss it around.

Make sure they get all covered.


Some make some better 1st at that tripping.

See how you do it.

And then quickly at once.


Let the excess re Bob and then put it right there in the flower and then use your other hand to kind of cold the chicken and that way the flower won't get so clumpy and then just shake off the excess flour and this place on a plate.


Putting are cooked eggs from before.

This really is a one dish wonder. It really is, and then we just want to make sure that you stir it well to evenly distribute the egg.

And there we go, let me give you a hand here.


You got a nice little flower.

Then we need the breading dry white bread, preferable some kind of rolls.

You can pretty much get me that needs to.


Garnish with spring onion and serve hot.


Times here and get the flesh and cut around.

Stay like this. OK, so lovely, soft and fleshy. I'm going to put them in the pan.


Garlic.

I'm gonna wait till we get a little bit of a sizzle.

We want this to cook down just a little bit, but just so you can smell it, that's really what tells you that all those flavors are coming together.

Now it's time for the rice.

I really want the rice to kind of get some of that love from the ginger a little bit from the garlic and get nice and hot.

And then.


We're going to cut it enough.

And put it in a plate.


Garlic.

Mens back to the pan and give everything a good stir. Fry sauce goes in.

Stuff about 2 minutes.


OK, so we go ahead and we added 2 1/2 cups of milk.

In

When you put your butter in.

Does give us something in the mix?

And this is gonna melt.


Into my measuring Cup and adding in some sugar along with some very hot water and you just want to stir this until all the sugar has dissolved and then add in your fish sauce.

Mix well.

Then you want to squeeze in some lime. I know you're going to ask can I use vinegar? The answer is yes. I don't know how much I usually use one line, maybe a little bit more depending on how you see it is.

Add in some chopped garlic, stir and then taste. Check use my measurements as a guideline. Everyone has different tastes and then once it's to your liking, go ahead and add in your Chili Peppers. I'm using fresh chili here and if I had ground chili paste I would add some of that in as well, but I don't have that.


You dokey boy.

We got us a Hot Grill.

And we fit in a put these up.

Shish kabobs up on there.

Just like that.

Add 2.

Not had a question about.

The little tomatoes falling off.

The skewers don't use the little little tiny tiny tomatoes, use the next size bigger, and they hold together a little better, I boy.


Biorach over parchment paper or paper towel lined tray and immediately sprinkle with salt and pepper to taste. But if you had a saltine better, the owner might sweat and the better would fall off.


Use canola oil.

Makes it again.

And now.


When I finally do next is take the same butter.

But I have his skin and I'm going to.

Add it to say just the whole thing better and it too.

Hi, I'm at some heavy some happy ***.

If I just make like a song.

I'm a half of the head and the half and half.

Then I'm going to add.

A whole thing of cream cheese.

And is macaroni and cheese, right? So? Supposed to be cheesy.

Dad, I'm gonna have some recipes for you guys for Thanksgiving, like some dressing, fighting guys know always cheap. And I mean when I cook so it's going to be easier getting family.

This really quickly guys. So this is my butter ice cream cheese. My husband have something that needs a little bit more.

Anchor.


Of course, little salt pepper to taste.

Great, now that's done that could sit in your refrigerator, sit on the counter I'm going to.


Keep in mind that if you are using kale, if you want to remove the stems you want just the leaves here.

And once that's chopped, we transferred to a pot of boiling, salted.


A bit of cornflower. About a teaspoon for 150 grams is good. This coats or the prawns and gives it like a really kind of well oxen or the moisture of the points but also gives it a really kind of like silky coaching around the outside of reports which no one. No one likes a rubbery prawn so just put about a tablespoon.


This.

Is 1/2 Cup of regular non seasoned bread crumbs just 1/2 Cup? 2 teaspoons of salt just like that?

Say you want one large tablespoon of coriander. You want one teaspoon of cumin and then you want a half a teaspoon or quarter teaspoon. I'm sorry I've kayan pepper. Cayenne pepper adds a little bit of a kick if you don't like anything spicy, you don't have to add it, so just add this to it.

And then add some freshly ground black pepper.

Just about


Come on, Alex.

I come up with these on the fly as I did before. What I'm doing is incorporating the pasta into the sauce penalty. Got there? That's what these are penalty got there. They got that just means Ridge is right. And So what we do is we take the ridges and we get the sauce incorporated into the whole thing. That's what it's all about. About all these flavors coming together and just a little bit of a toss which takes just a little practice not to dirty our beautiful stove there an we have the sauce incorporated. It's nice and rich and thick.


These are our lamb in a way that once we sear it will have a nice set up mid rare in the middle.


Season with salt and pepper.


By filling a large saucepan about halfway full with water and bring it to a simmer over high heat. Then turn it off.


Full evenly with salt and pepper.

Flip them over.

End.


In your refried beans.

So just mix in your beings until everything is super well incorporated in Nice and thick. This is going to be like a burrito. Sloppy Joe and I am super excited to try it. So now that this is all combined we are going to add our vegan cheese. Whatever brand you like the most, put a nice big handful in there and then mix it all together again until it's melted.

Now that you have your chili that you just made on the stove in just a few minutes, we're going to make our chili cheese bread.


But then again, you have a Cup now Franks Diner, counting ground black pepper.

And a little bit of garlic powder and then boom box and adding art in Thailand.


OK, so we're going to share these right? So I gotta cut him in half. You get half I'd be getting close to you, no?

See if it holds up together.

Oh wow.


Now add 2 tablespoons of all purpose flour.

Then add your eggs to the mixture.


Now that the quinoa has cooled, add it to the vegetables in the herb.

Season the salad.


The pan and put some olive oil in there. Not much and let it get hot at your bacon and let it fry until it's all crispy.

As you can see, the bacon is nice and crispy and in the Meanwhile the pasta is ready.


Potatoes into evenly sized cubes.

And Cook until tender in salted boiling.


And put it in the middle of the oven, where it will cook for 45 minutes.

OK, the shepherds pie is now.

Fully cooked as you can see.


We can start adding the rest of our fresh vegetables, so we're going to add the cucumber. Next up are cherry tomatoes that have been quartered. Got two chopped scallions. You just dump everything right in the bowl. That's why I love this because it's just so simple and easy. OK, next we have the chopped mint 1/4 Cup, quite a Cup of parsley.


And we basically want to scramble the steak.

We want to scramble this.

If it really takes 30 seconds, it takes no time at all.

And that's

all it takes is quick to that. And then we just reserve this.

For later.


Roll it up.

Give it a nice thin slice.

OK, look how pretty that looks.


That surface as well.

That's about 3 minutes into the Kneading. This is how you need it. You just kind of pick it up, flip it over and smash it with your hand.

And you're just going to want to need this until it's nice and smooth like we have here.

And to make the rappers there are two different methods I'm going to show you a two different easy ways.


Ocean the chicken pieces get dredged and we got. There's a fire truck going by hate when that happens, the chicken gets dredged in that season flower. Well there you want it really nicely coated. Give it a little shake off, put on a plate and then we're ready to fry and what we're going to do, and there's lots of different ways to fry this. I'm going to take.


And leave a very good flavor lingering on your tongue, so this needs to be sorted along with the onions. If you're attending to the pan continuously, you can leave the flame slightly high, but if you are doing your other things also in the kitchen, make sure this sorting is done on low heat. OK, you see this. This is just perfect. Now we start adding all the other.


Next, melt your butter in the Niger onions.


Have the flour just plain flour all purpose flour.

College in America and that will help to thicken up juices.


I'm just going through all this in here.

Is it going to cover it?


Preheat your oven to 200 degrees.

Going to Clock of olive oil and hundred mushrooms and onions. You know when it's nearly done with the onions.


Add the sauce, add your source in there and just keep on stirring until everything is coated.


This is perfectly acceptable to have that much the onion left so you don't break your fingers off.

And there's our grated onion.

You can just throw this into the potatoes.

Give it away.


So right now.

And I'm gonna go ahead and add in our.

Once it comes to another boy, I'm going to go ahead and add in our yogurt Anna cream. I actually when we make it at home for ourselves for everyday use, we only put yogurt. We do not add the cream but it is just the alimony. If you're making for party or for a bigger group or something then just you know either go halves or just use cream whatever you prefer. But one more thing I would mention is this is an excellent excellent recipe for the slow cooker. You know we just put everything in, put it in the morning.

This is local curve, it'll be done.

It works out very good. It gives a wonderful flavor because it it's slow cooked and it's takes its time and it's just wonderful in it.

Yep, let's go ahead and add it.


Or an ingredient for hummus, tahini? OK and tahini is just a sesame paste 3 tablespoons.

OK.

3 tablespoons of lemon juice.

Four to five dashes of hot sauce, depending on how you like it. The heat.

And then you're going to start off with half a teaspoon of kosher salt, and if you wanted a little bit more season then added at the end. But this is a good start, some pepper.

And.


Then in a bowl of leftover flour, add in half. Cover pain starts half teaspoon of garlic powder, half teaspoon of dried parsley. Dried oregano is also great. Ann Weiss to combine.


Going to mix it all together, we're going to throw in the meat as well.

Young and look at that and we're just going to get it all together. Moroccan style hand mixing just to make sure the marinade gets all over the meat and everything is really well coded. OK, well that was pretty well mixed.


Right now going to add the flour to a separate bowl and we're going to add the rest of that seasoning mixture of the other half of the seasoning mixture. Give that A wish to get it all combined.


Nice pinch of salt.

Some crack black pepper. Now the reason that we do this is when you're tailgating some.


All done, so we'll start with a cheap piece. Just stick all of that in going to have some parsley.

Going to stick in that garlic.

Sesame seeds.

And then let's go with that.

Olive oil


That few green chilies job. You can add full green chili as well. It look very good with the way.


Turn it on.

I need a girl. Smaller cabbages.

OK.


And I like to take a little kosher salt, sprinkle from the heavens, little pinch on each 10. Nice you go to church too. Cool yes.

Going to hit it with some fresh cracked pepper. I can't say enough about this home this grinder. Yeah I love this thing Dude and I can't remember where my wife got it. Of course you can't 'cause you don't want me getting no. Yeah I know how chefs are.


So this will cook for about 15 to 20 minutes, probably 20, and there's no water added to this. It's only with the Tomato Puri.


Best Italian mozzarella.

And look.


Finally shot you Rosemary.


The low heat and about 1/4 Cup of olive oil it's important.


Our meal, so The thing is you want to try and get him the same thickness.

And you see how that cut?

Just like that. That's beautiful. Dip your knife back in the hot water for a few seconds. Wipe it off.

Cut another slice. It's kind of like cutting cold butter, and the reason you heat your knife is with a cold knife. It would just kind of tear it, and it's not very. It doesn't cut it very nice. OK, so I'm going to see.


I take 1.

Basically, I'm going to stretch the filling over the dough, so I'm going to push down the filling, push the dough up and over, and then seal it at the top first, and then I'm going to seal it at the sides.

And I just pinch all along.

Now that I've got it pretty sealed, I'm going to make sure that it's very good and sealed, and I'm going to squeeze really **** ** this edge.

We just repeat that process again, take the pure game one hand sort of push down, and pull up the dough around the filling. Squeeze at the top, making sure that I don't have any filling in there.

And then pinching tight.

And with experience, you'll be able to do these faster and faster.


The spices we're using our cayenne pepper for some heat. Need some heat in there and then quite a bit of chili powder.

And then so much solves and then just mix it together and you want to do this fairly quickly so that.

Your spices are burning to the pan.


Now comes the fun part. Actually assembling a burger so you're starting with a band Or.


Eggs crack men.

Nice and hot. Alright, I will get the mushrooms and the tomatoes are alright little bit quicker. Please call 'em tomatoes over here.

That's four eggs, and they'll do what any sense I could, but I'll make a mess. Yeah, open open right now. Whisk yes.

Panel it another button. There I'll start.


Carefully add the meatballs to the sauce.

Cover and simmer them for another 30 minutes. While the meatballs are simmering, cook you.


Sound speed and have speed up the process.

Select.


To prepare your vegetables, cut them into large chunks because they will dissolve into the soup base.

Cut your pickled mustard greens into tiny pieces because the taste is really strong. This actually goes into the soup at the very end when it's ready to serve.


Let's start OK. So first we're going to prepare a few ingredients. This is just one carrot. We're going to kill it. I mean, that's easy. Very easy. OK, so we're just going to take a greater and use the biggest holes, right?


If you can chop it up nice and fine, and we're going to divide all these ingredients into two half hour garlic and Ginger and chili in there and hop in the other depth and coriander cilantro.


Beat 1 egg in a small bowl.


So pinch of salt little olive oil.


And last days three medium potatoes. You're looking for two cups.


Not into pieces that are going to be long. Ciabatta kind of croutons rather than square ones.


Black pepper

salt

Pep Rica.

Dried herbs

white pepper.

Cayenne.

And that gets tossed, all the bleeder, not 11 herbs and spices will be on this.


I'm going to eat a tablespoon of butter.


In the rap then I throw in.

A little line of cucumbers there.


Half cups of whole milk.

Glad about half and stir that in. Let's give that a chance to warm up and then we'll add that the other half alright, so you'll want to whisk continuously. Now we're going to add the other half of that milk and we're just going to keep this on medium high heat until we have a nice thick sauce.


And now you're ready to stack your sandwich. Just add the lettuce, the tomato, the tempeh, bacon, and that Curry carrot slaw.


Is the gate.


We're just going to cut them in half just like so you want to expose the actual garlic cloves.

Awesome.

Going to put them on here.

Bottom side down.

Put a touch of olive oil on them.


Powder and mix all of those together, scatter them over. She better, with good, reasonable and they can go into the oven alongside our palms actress.


So once it's mixed, give it a good need until that goes smooth.

And then place.


With a nice Noble butter.


That simmer next, what we're going to do is we want to start out with some nice good chop meat and I got some nice ground Chuck.

So what you do is you get a nice big mixing bowl like that. What I do is some nice breadcrumb.

So Nice Reggiano Palmer John cheese. Throw that in there some nice fresh parsley, basil, fresh basil, basil, Gollin Italians. That's the most important greeting with this. Some fresh garlic, maybe about four or five cloves. Cut up chop nice.


So.

Welcome back, so now I will prepare the bitter bread so about the bread. You can find it today in any market.

And.

And simply I will cut the beta braid for small squared.

Like this size.

And.

About the breeder, there's two ways to prepare the beta for the fastest alot. First one to fry the bread.


So about halfway through the cooking process, you're gonna wanna Add all your ingredients, which are the chives. Cram fresh salt and pepper and then continue whisking on a medium to high heat.

You know why I am yours?


Transfer all the vegetables into a pressure cooker.

And add pepper powder.

Salt.

And water.


Tomato puree with crushed tomatoes and pour in the beef stock with.


Vegetable oil PJCD two 365 degrees Fahrenheit for 185 Celsius.


And finish our pizza with some Basil and fresh olive oil.


Dropped

The reason that I prefer chopping onions. Find is that the Browning happens faster. You see this more the onions better will be the body or the consistency of your mutton gravy. But you have to wait for awhile till this actually gets Golden Brown in color and this may take anywhere around 7 to 8 minutes. If your onions are finely chopped and you will find a lot of other recipes where they use onion paste now you could also do that. What happens when you grind and onion first the water gets evaporated and then the Browning happens. So instead of doing that is better to chop it up like this.

And start your cooking in the Meanwhile, let me also tell you one thing, these modern pieces that I have, your nicely washed and Martin whenever you buy make sure it is bright red in color, never by pale looking button. You see this, it needs to be absolutely bright red in color, which means it is fresh. Similarly with seafood problems have to be white fish has to be absolutely white, and if a fish smells fishy, which means it is not good so.

Let's get back to the onion. You see this now. It started getting pink, which means it will start Browning in awhile and once it starts Browning, do not leave the pan because it will burn very quickly. So we just want nice Golden onions after which will add in the Ginger garlic paste. Now what happens is if you add in the pace right now the onions will not Brown so we have to 1st Brown the onions and then add whatever other spices that you want to add. OK now we're going to be adding tomatoes to this.


Andy fried the samosa.

Defrag this Amazon Lowy.

Tell Golden Brown in color.

And said, what with your favorite source?

Be subscribe to my YouTube channel for more videos.


How to do is if you want to make him straight like to do and the restaurants in the back there.

You wanna just snip it right up at the top with your knife? That baby will straighten out and then we want to come in here and we're going to cut right down there and we're gonna get our vein out.

I'm not really sure what this is, but I was told.

And it was do do at one time, so I'm automatically.


I heard our porridge mixture we're going to put that in first.

We're going to have the fish sauce.

All right now look at this pepper flakes. I got the pepper flakes, the Asian store just in case. These are a different type of temperature. They ask for a lot of pepper flakes is where you control the heat. If you like it spicy, follow the recipe. If you don't like it too spicy, then back off on the Pepper Flakes a little bit.

And then we've got our onions, garlic and Ginger mixture. We're going to put that in there.

Mix this all around.

Get this all work done.

Oh wow, OK, these these smells are all coming together that looks crazy.

Unbelievable, I can't even explain the garlic and the pepper.

In the fish sauce.

Is just battling it out right now.


Bitter Lake.

You want to make sure your soup is thickened before you add the beaten egg in, otherwise the egg.

We pull into the soup without taking it, just flying around everywhere. You see how beautiful there is not.

Nice and the end Sesame oil just like that.


Grease your casserole dish and then add in the meat.


Hey Rick told in the kitchen, I'm just going to get my potato. See that this makes the potatoes so incredibly fluffy. It's unbelievable and like I said, I love a good fluffy fluffy potatoes. Not lumpy.

Mass potato.

So make sure to scrape anything that's been left.

Behind

perfect.


Echo.

That is key in a pan.

Let it heat up.

Then we'll add occupancies.

OK, now I'm omitting one step here because I have got this lovely masala tikki. Otherwise, what you can do is for the same flavor.

Take two whole red chilies dried.

And three cloves of garlic, so them in water for 10 to 15 minutes. Then grinded into a fine paste. After putting the zero. Once it crackers. You can put that piece and cook nicely. Tell the oil separates.

Caesar ********* because I'm not adding that chili face Thailand directly my God into it.

Because I've taken half Cup of dollars, I'll add five times. That is 2 1/2 cups of water.

After adding 2 1/2 cups of water, I will close the lid of the pressure cooker.

Put your gas on High Flame and let one whistle come after the first whistle. Lower the flame on them and keep it on on the flame for 50.


Juice out of it is roll the lemon on your cutting board by applying some good pressure to it. Not too much, but basically just roll it around. Then cut the lemon in half and you can remove any seeds manually with a knife or a fork. Now what I recommend because sometimes there are some hidden seeds is to squeeze the juice into a little Cup or bowl rather than directly into the salad. If you squeeze your lemon juice into another container, simply transfer it over us. If so that again we.


A little more of coriander leaf.


Switch off the heat. OK so scoop the mutton Curry out. In a serving Bowl.

I'm really garnish this with some chopped coriander, that's it.


Yes, OK, so just want to slice that quite finally in that goes and then just give us a good mix.


I forgot the parsley.

No, take your roll.

He also teacher with Provolone cheese and adds some of that great taste. The mixture of red Pepper, Bell and Bell Pepper.


Pepper

so.


And add the wet ingredients if you want to get fancy. You can mix the wet ingredients.


Also, your I prefer sorting coriander leaves rather than adding it just as a simple garnish. So let the coriander also get roasted in the masala and your we have to add potatoes.

After you have added all of this, mix it again nicely. Since we're using the Kashmiri Red Chili powder, you find the color going red and a red mutton Curry definitely looks very appetizing. So after you have mixed everything well, it's now time to add.


Sauce we're going to drizzle some on top.

And then a little bit around the edge.


Chinese 5 spice.

Tablespoon of sesame oil in a tablespoon of soy sauce, then once jamies companies chick in that goes in there and just get a good mix up to marinate all about chicken. While you're doing that, I'm going to start on the memory.


The Indian spices on this. So far this take chili powder, garam masala powder, some of it. Stuck here in this add cumin powder, some fennel seeds, salt and pepper. Genie is the King of all spices we believe because it's got the flavors from various spices. So mix all of this and take the leg of Lamb and then just rub it in. Then turn it to the other side of this way.

This is nicely quoted. Well ha ha ha ha and just rub it in all directions. This will give a very nice flavor for this.


Now we're going to add our egg replacer.

Now you want to whisk all of your ingredients together. You can add more milk if you feel like you need it, but you don't want it to be overly runny.

But you don't want it to be like a dough like this. I like to do the flop test at all my doughs. This is the kind of plop you want.


Now while it's cooking, I prepare some good smoky bacon by slicing it up into strips, and then I crisp it in a large nonstick frying pan.


And fried up well, this is not a diet for recipe, sorry.


Prepare the soup base.

Add beef into 3 liters of boiling water.

Next, add three cloves of peeled garlic.

Then add your tomato and onions into the soup.

Address star anise?


Little bit of the Orange of the sweet potato in.

I actually invented this here about six weeks ago.


Mixture adding the egg and 3/4 Cup of milk.

And we can tell homogeneous.


Couple of tablespoons of oil.

So two and maybe one more.

So two 2 1/2 tablespoon of oil.


We recommend not peeling your carrots. Just wash them well, because most of the nutrients are very close to the skin.

Ginger root is a great anti inflammatory. It also aids in digestion and can.


You need to make sure that you have nice cold beer, because as soon as that cold beer with all those really fizzy bits hits that hot pan, it's going to be absolutely delicious. So just make a well in the bottom here.

The beer it does two things. In this situation it gives.


Now at the diner serving, we're going to go ahead and just garnish with a little bit of cream on top, and that's all you really need.


First, what you want to do is you get like 1/2 an onion. You throw it in the pan. I got some olive oil about four or five cloves of garlic and just a little bit. Oregano, not too much and we're going to let that simmer. Get nice and hot and Brown or I'm going to use.


They are done when while while they are little hot, you want to spread the whatever you want to use. I usually use a clarified butter or ghee.

And spread with the G, but it's your preference. You can use even the.


Yeah, we're going to put two bowls in the pita bread. We're going to put some more salad.

A little bit tahini.

And we'll do it again. Another two bowls of Falafel.

So most salads.

Add more tahini.

And this.


Important because of the freshness and the flavor and you're going to slice your sashimi grade tuna into the smallest pieces. You could possibly slice it into you can even use your hands because the tuna is really tender and then you're going to place that tuna any large bowl.


Onion in the filling. So our butter is ready. Just add our onions.

So with the butter ready to go, the onions added in, they will be sauteed just until they are soft anwil.


For the pair and onion mixture into the beef ribs, mix well and set it aside for an hour. This will have to get rid of the bad meat flavor and making sweet and tender.


Large ball.

Mix this all together until it's well blended.


The first thing we're going to do is rinse all the cabbage.

So you're going to need a big Big Container, Big Bowl, big pot, anything to rinse the cabbage. We're going to rinse it out with water and then drain it all.

Should have filled the whole thing with water.


Yeah for sure, and then we're just going to give us this little star. While you can really smell the fragrant rice, it's wonderful, wonderful, and now we can add our Thai kitchen fish sauce. Now I'm going to speak a little smell of this. This is spicy Thai sauce, a chili sauce, so this is what's going to add the kick. That's right. So what makes this a little bit different than other chili sauce is, well, it's a fermented pepper, so it gives a much more intense flavor.

Yeah, so you can add as much or as little as you want, and for those that want that real big cake.


Basically, just going to take serrated knife into thin.

Long cuts like this.

Probably about an inch thick here, so here's a little touch of olive at the top that's beautiful.


And pour in your beer.

Now let this cook for about 15 minutes or so on a light simmer until that beer is evaporated.

Just like the.


What you do is.

Really simple and you make it like the shape of a bowl and that's it. And once you make all of these, then we're ready for the next step, which is we're going to fry him.

Throw some regular vegetable oil and then we're going to throw some nice olive oil. Mix it together now what you want to do is you want to make sure that that gets nice and hot before you throw your meatballs and try not to put him close to each other too close 'cause you want to let them breathe a little bit 'cause they expand as you cook them.

And I said just don't cook.

So what I do is I use that spoon that I was so drained somebody out and I also put a napkin in the bowl.

So we're going to do is going to remove all meatballs from the pan. I'm going to put him in here. Don't mind my hands, OK, just a we use our hands. What are we going to do? Going to just play some in here real nice.


One side with a pair of scissors.

I pounded with the kitchen mallet. You can use the rubber Mallet from the garage. It's not going to get dirty 'cause the pork is inside this bag and we take each one of the.

Scala penes out now and put it on a plate and when they're all done then we're going to.


Main place.

I'd only half part of men please.

For the vegetables to be cooked at some water, very little water is enough.

Unlit in the stove for a 5 to 7 minutes.

Now these vegetables are ready.

Once they are far.


Going to drop down these pepperoni boys and make sure you use a good pepperoni.


I suppose this chubby carrot.

Just ask your name.


So we just started off.

That

And you go all the way to the end with this one.