Starch.

Add it back into the mix into your batter.

It'll help bind it a little bit.

Mix it right in there.

And this you gotta leave like any butter for about 20 minutes to settle and you get perfect.


The batter is ready now in the pan. I've got a little bit of butter and olive oil.


Right in the center like so spoon it around.

Let that.


Cook, but.

You got it moving.

And once it's cooked out and dried on this side, you can flip it.

Nice Golden color. That's what you're looking for in the box. T the box he's finished now we just played it.


Not enough will go ahead and add tip. Teaspoon of coriander seeds, crushed.

Teaspoon of cumin seeds that ********* right away will add onion.

Using one large chopped onion along with the onions will go ahead and add 1 green chili.


Rental properties phone up sold here.


Go ahead, add are indeed a.

And let our doll simmer for another 1520 min.


Wedding.

Half a teaspoon of Garam Masala.

Finishing it off with some green cilantro leaves.

And the.


No season with salt.

And a little pepper, a couple of pinches of allspice.

And a pinch of cinnamon.

Then mixed together.


Trying to bolka.

Squeeze it dry.

Before adding it into the rest of the salad.

Mix thoroughly.

When it's thoroughly mixed, pop it in the fridge for about an hour today.


Now going to start with the source. Now you can just use some reduced tomatoes for this. Or you can do it like this.

Here I've got the tomatoes into a blender, followed by a tablespoon of olive oil.

Just a little salt.

The Clover garlic.

And I'm throwing in about 10 or so fresh Basil leaves here.

Give it a quick blend.


Go onto a pizza Peel and put your base on it.

This will help it slide off the peel onto the pizza stone.

Then cover the bike.


Then just slide that Pacer on.


Rain.

And do not under any circumstances rinse this pasta for this particular salad. That is the biggest mistake you could make, so don't do it. Just let this sit and rain for about 5 minutes and every so often I want you to give it the old Shaker Shaker which is going to help knock off some of that water. And once more convinced our macaroni is very very well drained, we will transfer that into a large mixing bowl and proceed with problem.


At our dressing, and is your mixing. If you're thinking man, this is way too much. Dressing seems kind of wet, don't worry because you prep your macaroni properly. By the time this is ready to serve, it's going to be fully and perfectly absorbed. Trust me.

And by the way, we're not going to.


Pressing and it's at the temperature we're going to serve it. So what will do is will wrap it up and will pop it in the fridge for at least four hours. But overnight is best, which is how long I left mine in the fridge and then the next day when we pull it out it should look something.


The remaining egg mixture all over.


And one more Cup of cheese sprinkled on top.


Darkness you bake.


Cabbage finally.

And by the way, be careful with the knife, otherwise you'll cut yourself like I did. So I find the best way to chop the cabbage.

Shine to me by a good friend very recently is into quarters.

And then it's easy to get that core out.

There we go. So then we're going to chop.

The cabbage you can use a mandoline to do this. It does make it easier, so you want to. You want to chop it relatively finally.

Watching out for those fingers.

So hopefully you can see from this roughly how finally you wanted to chop.


So just become soft.

It's time for us to add.

Onion based.

Mix well.

Add a little water.


And Cook for two minutes.

2 minutes over it's ready now.


Coriander leaves.

Mix well and so.


Yes.


Green Bay support.

Production.


Maccari founder.

I start sauce.

So yeah sauce.

Play Chuck Schumer.


Learn to cook. That's exactly what I'm looking for. See all those little crevices that's the fat rendering out saying. Juicy in the middle, super ******* crunchy on.


Star David, the land of milk and honey good.


So what we're going to do is we're just going to go ahead and put this in, and I'm going to put two, so it's enough food to feed the boys in my cell.


Said so, you can also increase the depth and flavor in the Mommy of the sauce by adding just a couple coins of Ginger.

And a little bit of soy sauce.

And some sesame oil and some mirroring, which is a sweet Japanese seasoning for a lot of these sauces can be found at your local Asian grocery store in surprisingly more supermart.


However, if you have anything like broccoli or protein. That's uncooked that needs to be cooked in a little piece of my my fish. This is the time where we throw it into the broth and let it cook for about a minute. You just want to cook the ingredients until it's just.


5 minutes just until it's soft.


Don't forget the salt and pepper.


Beans and your detali pasta. Any small possible work, but the tubes are one of my favourites.


Add the spinach and cook for about 3 minutes. You want it wilted and bright green.


Basil and parsley.

It'll be a perfect meal for your family.


To a great macaroni salad is to do the dressing first. For reasons I'll explain in a second, so we're going to start with some mayonnaise. And of course we're going to use real full fat mayonnaise and to the mayonnaise will add a couple spoons of Dijon mustard. To be honest, yellow mustard seems to be more traditional, but I really do like the Dijon better here. So a little bit of mustard. And then we're also going to need some vinegar, and for this I'm recommending plain white distilled vinegar. And it's not like you're going to wreck this using a different vinegar. But really, this is just in here for the acidity, and I think we want something that has a neutral flavor.

And then we'll need to season us up a little bit with a shaker. Cayenne pepper as well as some freshly ground black pepper.

And of course, some salt.

And we'll take a whiskey will mix that up. And that is basically the base of the dressing for this macaroni salad. Except for one key crucial and controversial ingredient sugar.

So while it is true that your classic American deli style macaroni salad does use sort of a sweet dressing, I find that the most.


Put in my bean sprouts.

God is a smell, blood.


And already cooked.

My Udham noodles.

Not like this.

Oh, I wish I had smellovision

This is smelling so good.


So I'm just going to cover that and let all the.


I'm putting a little bit of olive oil. Some prefer to just use butter, some use nothing.

I I add a little oil to just get the whole process started and I add my one shallot so.

Now, as I do this and I'm going to get on a little bit of a crisp rose Olade as we see in Italy, I'm going to get a little bit of Browning here.


I got my eggs, remember it.

Mostly I go so with a little bit of the egg white, I'm going to put parmigiano.

Some fresh pepper.

So I'm gonna mix everything.

Play.


Wait?

The whole thing to pull together we are.

We need to drain a beautiful pastor right there.

I'm going back to the pot hot parts with our.

Crunchy 1C.

This is when we add.


And get them in there. Makes it through if you like the look of this recipe and you think you want to give it ago. The recipe, of course is in the box below, and if you like to see more of these sorts of recipes, make sure to subscribe as well.

It's looking pretty good, but it's not done yet. So what I'm going to grab is 2 lovely free range eggs.

Crack them in here. Give them a good mix through so straight into the center.

Just slowly break them into the bottom of the pan.

Sorry the lads are choking.

I just talked to cameraman who now Lola no longer have the use of their loans. You're right, that's OK. Yeah, yeah, OK, great. We keep calling me keep going guys want their part time? OK, look at this. It starts to cook through an. It becomes really beautifully thick and Gloopy and tasty and just the way your pad Thai should be.


**** so you're going to just treat it like a steak, right? I've already said that. So we got the pepper heavily season with salt 'cause it's a fat piece of meat. Flip it over, do the same thing.

Because of the fat in here, you actually don't.


In the pan.

But a 6 ounce burger is the burgers that we made today. You want to cook those about 3 1/2 to 4 minutes aside for a nice, medium, medium rare burger.

So now we're just going to let these guys Cook and render.


And so you don't get these like big slide around tomatoes. All these guys out in the world when you're cutting these ******* onions in your crying it's 'cause you have a dull knife. A dull knife means you're a ******* loser you don't cry if you cut onions with a sharp knife any good sandwich worth its weight has Pickles in it the same which doesn't have Pickles in it. Probably going to be garbage thrown on the floor. Walk away.


Going to pour one or two over the top. Usually I put two. My husband loves this meal. This is one of his favorite meals of all time and I just squeeze this out. It's kinda hard to do. I'm on camera with one hand, but I just like to squeeze out an over the top.

And cover the entire top of the soft Taco.


Get yourself a nice big pot of potatoes and salted water. OK, so I'm just going to pull my potatoes in there. It can be cold.

A generous pinch of salt.


The reason I do it on this little bit of parchment is simply because you can just pick up the piece of paper and take it straight over.

And then you can mix just a little flavor through. So I've got some fresh thyme leaves.

Sprinkle those in lovely perfume, just a little bit of salt. We already put some salt in the cooking liquid so you don't need too much, just a couple of tablespoons of corn flour.


Then I'm going to go down here.

Just cut it into nice long strips.

You can turn it. This is why I keep it on the parchment paper, 'cause it gives you a good sort of move ability. I'm going to cut them in squares now if you want to cut them from there into triangles, you can you know, really.


And add carrots.

Garlic.

Onions, celery.

Oregano.

Hot pepper


So that should be good enough.

Now, this is a blended bug.


Now add some olive oil. That should be enough and I.


Water.


This is that you enjoy the best.

And wash them real clean.

Dry them off with a paper towel and put them in a bowl and cover them with salt and pepper.

On both sides.

Salt and pepper to your taste.


Now onto our flower. Wanna get 3 cups of all purpose flour? 1 tablespoon of salt 1 tablespoon of black pepper freshly ground and 1 tablespoon of garlic powder OK.

Now start up real good with your fork. Once you get all that in there and make sure you mix it very very well and once you get it mixed really really really well.


Should take your pieces out of the fridge and don't knock all the buttermilk off of him. That's what makes him crispy and then do like this. Cover them completely with your flour mixture. Shake off any excess and kind of lay it aside there. OK, now we're going to come in with everyone of our pieces and do exactly the same thing. OK, very simple. Just wanna make sure you get all the nooks and crannies covered.

With your flour mixture OK.

Just like so.


Some melted butter. It is 2 tablespoons of salted butter. You may use unsalted if you like. It's not gonna make a lot of difference, but we'll just put that in.

And start that together.

I'm staying just with a spoon.

And then we're going to beat it a little bit until it's mixed completely. So it's really important that you get a fine.


Cook this tomato Puri. What you do is transfer it into a blender.


We're going to make some blonde room blonde Roux slightly Golden in color. So what I'm going to do I'm at I'm going to add some minor around the one teaspoon, maybe a little less than one teaspoon of minor.


What I did I added one tablespoon of all purpose flour to my butter and on a slow flame I'm going to cook along with the butter. OK, the rule is slightly Brown.


A little bit of fish sauce, a little bit of sesame oil and a little bit of regular oil, along with some soy. And I'm going to mix this up.


Just like if you're making a salad dressing.

OK, just like you have the infamous Italian grinder.


Goes on his with the fun begins and you want to put a good.

Spread of.


Now we have lettuce and they use a lot of Boston lettuce, which is very very tender. It works really well with their sandwiches. Then you take and add some.

Onions to this.

Then you're going to take in place.

The chicken breast fanned out anyway you want. Then we're going to add some, pick some, not just some regular jalapenos. I like that little bit of hot sauce.


Your.

Pickled vegetables on top and the Pickles going to mix in with the lettuce. It really has a wonder.


You have a look upon head. Have beautiful color.

Dippon not cook too long time, the rhino, the cook allow one to two minutes.


And Vinegar.

I'm gonna use some Dijon mustard.

Then add for sweetness. I'm going to add some raisins in there as well, or currants. Either way, we're going to add some of those toasted walnuts. That's going to give it a nice creaminess.

Have some Apple again to add a little bit of sweetener in there.

And also a touch of date paste date paste I made earlier, it's dates and water blend until smooth.

Just a touch of that. Or you can use a whole date whenever you have.


Little bit of black pepper. Let's go ahead and just add a touch of water in there as well.

OK, we're going to blend that up.


I'm going to add this to the salad ingredients I have here.

Just toss those up.

And you have the burst of sweetness in there with the Apple with the raisins.

This is a really nice side dish or salad. Or you can make it an entree, serve it with some grilled tofu if you wish.


The juice and the Zest of two lines. The minute you start grazing this on your little microplane grater, the smell is so so fragrant. It's kind of like somewhere Mojitos, all that smell, right? Loads of Lime Zest, Bashas Flash the veggies status.

OK, look in here. This is where the man.


And just a good tablespoon or so. And you want it to be smoking. Don't be afraid of the sizzle factor. OK? You want to swirl that around the sides like this and then get that beautiful paste straight in there. It's going to be. It's going to buzz. It's going to do all those wonderful things it's going to spit and you just need to stand back, OK?

Spread it around the base of the aromatic flavor are often in the kitchen and what you will get is that wonderful wife to smell up your nose and my fire alarm is probably going to go off, but we'll stick with it. OK, as soon as it starts to become aromatic, get your rest of your ingredients in there. We got some prawns you're going to fly off. We've got some bean sprouts.


Step in building our burrito is to place the refried beans onto the center of the Tortilla.

And spread it out just so it's about an inch and a half away from the edge.


Followed by the iceberg lettuce.

The diced tomatoes.

Onions.

The black olives.

Some jalapeno, Peppers and ice layer of Salsa. And now this is just medium salsa. You can use hot or even mild for that matter.

The sour cream.

And last but not least, the grated cheddar cheese.

Now I should add at this point in time.


So to roll this, I'm going to bring one edge up over the toppings and Tuck it under just so it's nice and tight.

And continue rolling it till it's just about to the end. Now what I'm going to do is take some sour cream and spread it over the end just to seal it up.

Next I'm going to tuck in the ends. Now you don't have to do this, but it just makes a really nice presentation.


Apple.


Headed into six smaller pieces, once you divide it into six smaller pieces, you're going to roll amount into smaller balls and put him under a towel to sit and work with one ball at a time.


Roll each individual ball out with the rolling pin to about 1/8 of an inch in thickness.

About 10 to 11 inches wide.


Using a flour 3 inch round cookie cutter or an inverted glass, cut out circles of dough.


Are you going to take a little bit of your feeling?

And I decided to add some spinach to it last minute.


Small batches place your perogies in the water and wait for them to float once they float, they're done.


Slices up you want to slice it pretty much on the Grange so it stays somewhat together. But again with sushi, rolls were pretty much just chopping it up, so it's alright.

This was actually pre frozen flash frozen in the ocean is how they do it nowadays. So as you can see we just got him in nice. We don't want him too big.


Gotta put it all in a bowl.

Then on top of that, we're going to go ahead and add the.

Fish Roe fish eggs. Good scoop of that.


You wanna go ahead and then grab the sushi at nice big. Don't be shy, go ahead and grab a nice hunk, a sushi. Now you need to go ahead and make sure your hands stay moist, otherwise your hands will stick to the rice thus not making it the well. The easiest thing to work with here.

Alright, So what we're gonna do is go ahead and lay the rice out.

Pretty much all over the whole piece of seaweed.

And one thing you could always add things to this if you want. I mean I'm just gonna go ahead and just put the tuna roll in there, but you could add.

If you want, you could add.


I don't. My names are getting pretty dull, but this I mean it's doing it OK. What you want to do though is always before you cut it. Do you want us to put the knife inside the water like so and then?

Tap it so the water goes all the way down before you cut into the sushi. All right, pretty much, and then you cut your sushi up like so.

Then you just go ahead and lay it out real nicely on A.

Sushi dish or potted dish or little dish, whatever you have.


First piece you use for something else and you're just going to cut another thin slice.

To produce this.

Sort of angled cut.


We're going to do that same sort of angled cut here.

Produce these nice, thin, almost like bias cut pieces of fish.


Try to do as much as you can with the one hand on the right so you don't pass it to the other hand. It's the same thing with the tuner basically goes over.

Gets a little form in.

Gets turned around.


I'm going to tumble in. I'm use my garlic and my ginger, and then my Asian pear that I chopped up in peeled.

And then I'm going to wet everything with my fish sauce.

And I'm going to blitz it.


We suggest you add the lemon for April to exit more. Taste like never mind.

Will you cook in your feet?

Any Cook table around 8 to 10 minutes?

Ink.


We put the juice on.


Little bit of flood this L.

End pepper because program like better but just little bit.


Chili's again, you can choose to add as many as you like. I'm going to use about 5 pull off the stems and then just slice them finely and add them to the fish sauce. Finally, to give your pregnant blah sour tinge, squeeze in about half a lime. That's all there is to.


Is about 10 small shrimp for this recipe, so if you're using shrimp 2, the first step is to peel off the head and most of the outer shell, leaving only the tail on. That's the way you'll find it.


Turn on your stove and add about 1 tablespoon of oil for frying. Make sure the oil.


Well, it's nice and hot before you drop in the garlic, stir fry the garlic for about 15 seconds or so and then add your shrimp. Cook the shrimp, stir frying.


Spoon of soy sauce. Half a tablespoon of oyster sauce and just a tiny pinch of sugar.


Then toss in your Chinese broccoli and the sliced white onion. Tried the rice for another 30.


To my blender and now I'm adding one tablespoon of white me so going in.

Mellow Whitnee so.

And.


You can get this tahini in a gallon bucket, which is pretty awesome. You can get it in bulk.


Take long.

And now that it's blended.

I'm gonna pour this into my bowl.


Down the center.

I'm good again. Keep ripping it up.

Into small bits and I'm going to sprinkle this on top of my soup.

It gives it a set of salty kick and lots of minerals from the Nori.

So we're getting our head of minerals.

Group C.


And then toss in the green onions afew more seconds and it's ready.


Best of your choice and place it in a zip lock bag and go ahead and use a meat tenderizer and whack it away.


Then grab your chicken breasts and rub some salt as well as pepper on each side of the chicken breast.


Then you're going to go ahead and rub some flour on it as well on both sides, and then dip your chicken breasts in beaten eggs and go ahead and coat your chicken breasts with the Parmesan cheese bread crumb mixture, really pressing firmly so that you completely cover the chick in.

And while you're doing that, Preheat the oven to 450 degrees. An grab of Frank.


Pan and play some olive oil and then you're going to go ahead an fry. The chick in for only three minutes, covering both sides and making it Brown.

This is not to cook the chicken completely. It's only to kind of Harden the outside layer.


And then place it in a baked safe pan and add some tomato sauce.


That's right on top of the chick in. Then add mozzarella cheese.


Excites pieces you can use both soft and hard kind tofu in a soup. You can also use vegetables, seafood and meat in misso soup instead of tofu. You can make it hardier by adding more stuff or make it simple like this one, it's.


As I said before, to make good miso soup you need good Dashie. Here's a quick recap from our dashie video. All you need to do is to put a Cup.


Into boiling water and cook for a few minutes and strain it.


You started this for a moment ad.

Chopped tomatoes

add a little salt. The one hope that goes excellent with your tomato soup is Basil. If you have Basil, just add. You know I don't have Basil so.

Well, you know what actually I think I have OK.

OK, I have this regular. I just bought it recently so it is hanging out there, so we're going to use some of this basil.

If you add Basil immediately, very nice flavor comes. I don't know how, but somehow I'll find my ingredients from somewhere or another. So add some pepper.

So I.


Not shopping or sauteing it for very long because I want mild flavor of the garlic. I don't want a strong flavor. So then I'm going to add my beans.

Beautiful.

Wonderful little toss.

Just like so.


We're going to add in our tomato paste or tomato puree or whatever you have on hand. I just happen to have some tomato puree, but


I'm going to season it. As always, I start with the pepper and I do not know why.

I just do.

Little bit pepper.

You want to season it? Well, OK, now I like I said I used just some canned beans just because.


Quite a few Basil leaves in there. Not much because I don't want to be.

Just really like that.


The start of our once again some using regular red radishes. This time a little bit of sugar, some salt and a little bit of vinegar and this.


OK, now make the tuna one again. A very small bowl of rice. Not too big.

Then add your strip of avocado very thinly sliced.

Just round with the dark green pot on top.

And then add your piece of fish. This one is going to be tuna.

Just wrapped it round lightly.

Perfect.

Now you press the rice a little bit deeper.

Good and now to keep it all together. A very thin strip of Nori seaweed paper.

Make it then don't make it too big.

Can just wrap around.

I find the thinner they are, the more pretty look so.

Now set to one side.


I want you chopped it up, transfer over to some balls.

Just like so add.

A little bit of Saracho sauce.

I prefer this make. I've tried a lot of other ones and this was the best. So just a tiny little bit of that.

A very small dash of soy sauce.

Add a squirt of lime juice.

Just to give a little kick.

OK, and then some chopped chives.

Alright, perfect.

Now just mix.

Beautiful.


To make the soup and the first part, you're going to add your all your veggies in and you're going to open up your cans of clams in pouring their juice. You can get a little strainer to get more juice out, but I couldn't find my Little Strainer on this day, so I'm doing it old school. Pour all the juice in there.

And you might think at first it that's a non enough juice from the four cans, but I promise you it will be once your vegetable start cooking. They'll let off their juices and you'll have plenty so you can use frozen potatoes and it works really good in this chowder, but not at this point and I'll show you later when you could.


Pop it up to put it in the pot just so it'll melt faster.

And then you will need a quart of half and half.

And then four cups of milk. You can use whole milk, but we have scheme in our house. Is skim works fine, the soup still thickens up really well, so don't worry about that.

And then you'll need a Cup of cornstarch.

No, I added in when all my milk is still very cold. That way I don't get lumps from the quote cornstarch.


Tuna quarter 2 pounds of russet potatoes, peel them and then great them with a cheese grater into a bowl of very cold water. And I'm also going to great in half an onion into the same bowl. And by the way, you've never cried until you've grated onion. It's a good cry.

Alright, once that's done, I'm going to add some more water, fill it up a little more and these are just going to sit in the cold.


Wet potatoes once the potatoes are as dry as humanly possible. Adam chewable mix in your egg mixture with a spatula and that is a potato pancake mixture ready to fry. It's incredibly easy recipe. I told you. I'm going to cover that while I make these 'cause you don't want any air to get to the potatoes if.


Ready to add.

Bingo graph and I'm going to cover this time. This pressure cooker.


About 1 tablespoon of butter. Add cumin seeds, jeera, pinch of Esaf Adida he this is optional. Turmeric powder Cody.

Ginger and garlic.

You're the quick start. Keep the temperature on a medium heat.


Oil is coming out.

1 Cup of water.

For boiling.


And Contact.

I'm slightly Brown.

Hello.


Pitbull

surrender powder and turmeric.

Added to it.

Well.

And so this weekend.

If you.


A little sadness.

Mix it well.

Lower down the flame.

How do I fix my barn?

Do this.


I added the chick in.

No, it'll take.

Sometimes to cook we can add little water and the and the chicken water will drain out from itself. So if we try to add like 1 into 2 cups of water.

Close.


Put the flame in the high.


And the oil is hot and for the mustard, and once it is flatter, we had to put the onion and Karalee

turn the starter for for a while till it is like slightly Brown.


How are you cook chicken?

Can you send a type of meat and establish you can just 4 door with?


I'll show you how I assemble it in the crockpot.

You could use hamburger by the way, sorry about all the Justine. You could use hamburger by the way and that is a cheaper alternative, but I found this chop steak on sale and I use this in the husband approved steak sandwiches and I love it and I find it just a little bit better, but you could definitely use just a ground round if you wish. Be sure to drain it though.

So rather, um, you're cooking your meat on the stove or in the crockpot when it is done. You will need to add 1/2 can just a half a can of the enchilada sauce. I'm using mild and then I added one can of the traditional refried beans.

Next setup you could do this totally in the crockpot and then transfer it to a bowl. If you wanted, you know not to have to cook the meat on the stove, but you're still going to have to mix in that half a can of enchilada sauce and the refried beans. And that is what you got. So now let's get to making out.


I put one soft tortilla it down. I'm just going to kind of spread it around, make sure it's got.


You're gonna spread some of that meat mixture on that first Taco stack. Try to get it as even as you can.

And you're going to have to, you know, work out of your bowl or skillet, whichever you're using.

And then you're going to add some cheese.

Just like that.

And.


Hi people in Bangkok last week and then do the life we too much. You can add a little bit so we read it in.

Now 1 tablespoon.

And then I use water for cooking.


The egg you can cook outside in the fry pan.

Some.


Spring onion

And then.

Bizpal

some wonder panty poop. A little bit. Someone loves obvious how Cook is long time.


Do.

Tree.

Full

55 tablespoons


Sir.

Onion paste.

Sorry.

Silver

Richie powder

Turn the folder.

Garlic paste.

Do your best.

Red chili paste.

No makes this well.


I'll add.

Onion.

I'm trying for one minute.


Indeed, this.

And the chicken.


The food processor because I'm going to use the canned corn cream corn. Otherwise you don't need to use one. I'm going to add the egg, add about four tablespoons of the cream corn.

Which is optional.

Dad, dad.

Worth teaspoon of salt.

Mixes up very well.


Sugar 1/4 Cup sugar.

1 Cup of all purpose flour.

Baking powder

add 2 teaspoons of baking powder.

In the cornmeal 1 Cup of cornmeal.


Come in your oil here.

Hold it down there.

The best you can.

They won't come out perfectly.


Up tomatoes

green chili.

Ginger garlic paste.

Red chili powder.

Coriander powder

very masella powder.

Turmeric powder

and salt to the chicken and mix well.

Keep it.


Meanwhile, grind shallots India fine paste.

Shallots Aronian paste is ready.


All we have to do is scatter in our veggies and our pace and you want to begin working it in and I like to put it in batches just like when I make cake. And if you're not used to using pepper flakes raw on your hands, I would really wreck.


Loves but for me it doesn't bother me so you just kind of want to toss it around. You don't want to squeeze or massage too much, you just want to toss to coat. And this is actually my grandmother's recipe and it's something that I have such fond memories of eating and actually remember her having him. She that was even up to two years old and it was just always the most delicious.


So we're just going to clean up a little bit little bit like surgery, and we're getting all the red off. So if you use a paper towel and go over it.

Turn it over so that it is clean.


Here into my standard steel ball OK.


And hopeful and I just smashed the tofu like this, OK?

OK.


So another season me, the vegetarian or the vegetable black pepper.

I'm gonna put a little bit garlic and ginger.

OK, and then a little bit of sesame oil.

Get him a nice paper and just gonna mix it well like this.

Next it will.

The vegetable I put in here that don't have a lot of juice. If you use Napa and they're going to have a lot of juice of you being Sprout that you need to squeeze out the juice, but I'm using dried mushrooms, she tacky and the Red Green and the cabbage so it smells really good. The Sesame oil give them the really nice fragrance of there's no juice. Plus are using the firm tofu. So now this is a good feeling for vegetarian. Get a nice shikaki mushroom.

Favor for the one time that will give you a really nice flavor combined with the crunchy cabbage, give you a great texture, is ready to.


Basically you just gonna put some filling in the middle of the one time.

And you follow in like half don't have to be perfect.

Egg on this side and then you just roll around.

Like this OK show you a few more.

That's how you do it.


The flavor like this just a little bit.

Came.

And then a little bit of sesame oil.

We got a garnish with some green onion and roasted garlic like this, OK.

All right now.

We just want the suits who have little boiling like this.

OK, we ready to put the one time in.

So all the one times is beautiful, sit right here.

And you can just pick it up by your hand like this.

See that beautiful?

Almost like a little boat.

And you can now.

Make this one ton ahead of time and put it in the refrigerator.

And you can just Cook as many as you wish.

OK, I think this is good enough.


I think I mean it. I might marry still alive anyway.

Well, I that's like the nicest thing anybody has ever said. Yeah, what's the way to a man's heart?

I for get away from his heart is udo yeah right yeah everybody loves him some food Akaki which is a season nori sesame seeds very popular comment that's gonna be mine right? I like the picture.


But in it you put just a little bit of vinegar, like a half a tablespoon. It helps the eggs stay together and what we'll do is we'll swirl it around a little bit, and then we'll add the egg.


You


And swirling.


Two, you can salt and pepper yourself if you like Dominic.

Something happened with people.


Up the pieces of fish out the required length.

About so alright, so five fingers for me is about 10 centimeters, which is 2.5 inches. There we go and now basically just want to.

Create a nice smooth long pieces of sashimi.

There we go.

Beautiful.

So just drag your knife through it.

If you're nice and sharp enough to do it, then you can sharpen it, or you can buy one of these amazing knives. You can check out my store Lincoln just appear on top left corner.

And there you can see everything about sharpening the knife and also.

Buying one of these?

OK, so just a couple of cuts we need of each.

Some of salmon, and as I was too and now here the the piece of tuna is extruding a little bit. So what I'm going to do just do. One will cut just to.

Make it or even.

And this can be used for the talk to you later. Don't worry about it. Nothing goes to waste here.

And you just want to be reason to be thin, not too thin, because they are going to go around like A roll, so.

OK, beautiful.


All right, so you simply take a little piece of rice.

You want to be quite small because you don't want to go over the top.

Thanks so.

Care that you take a slice avocado?

Put it round.

Taking care to put the green line on the top.

This gives it a nice aesthetic look when it's finished.

Now you rap it in your fish. This one salmon.

OK.

Product right now I'm very certain ship of Nori seaweed paper. Just keep it all together.


So easy, so fun to make starting out with just taking one cucumber, chop it up really small, put it in your bowl.

Then we have a yellow pepper. You could use red or orange, whatever flavor you like.

And then really pretty tomatoes. I like the blend of the yellow, the red, the Orange.

A few green onions. You can also use red onions if you prefer that prefer the red onions and then the most important ingredient for the salad portion itself is fresh herbs. Today we have a mixture of parsley in minutes. You always have to use.


Potato salad, but you can add in cilantro and some other herbs if you prefer to do that instead of the parsley.


So we have some really pretty met today and some really pretty parsley. I'm going to grab them both together. This is called a sundial technique. You just chop up your herbs.

And then once you get a nice chop, we're just going to sundial. So take your knife just like a sundial and go back and forth.

And it gives you that really nice chopped herbs without getting wilty.

And that's great. So mints is one of those herbs that can take a while to get used to. So start out with a small amount of meant. Let your taste buds get used to it and then soon.


A lot of it, and it's really healthy for her body. It helps create an alkaline existence and a little bit of olive oil going to pour that in.

Some fresh garlic has to be fresh. It can't be the powdered.

A little salt and pepper.

And then our star ingredient is called fresh sumac. As this brilliant it kind of reminds me of like the Arizona Clay colors is brilliant clay colored spice. It's a dried Berry from the Mediterranean. They dry it down and they crush it into the spice called sumac is really good for digestion and it's loaded down with antioxidants. So it's really great for you. Is known as a spice in the Mediterranean and Greece.


OK, so now that our water is boiling, let's just add in the pork to drain out the fat. If you guys want to, you can repeat this Step 2.

Take out the extra extra fat, but I will do it once only for five minutes. 'cause we're gonna be sauteing it later on anyway.

Alright, so after 5 minutes we're going to drain the greasy, greasy, nasty water and we're going to rinse the pork with cold water and put it to the side.


Then talk to me while fragrant flavor.

Ready to serve.


Get the chicken in.

Spray around.

I will let them cook for maybe like 15 to 20 seconds until they Brown the bottom of the chicken.

Before we gonna start.

That will prevent them by sticking the raw chicken meat on the pan.

This video is not gonna take long so I'm gonna show you pretty much the whole process. Now I can see Brown.


It's simple as a Bell pepper.

And the roses, because altogether is.

Now I know the painted oil is nice and hot.

The chicken be nicely dressed at the end.

You see that sun juice and the excess oil?

Give them a quick search.

What?


One or two hours is like that now.


The potatoes in a four quart saucepan with enough cold salted water to cover, bring to a boil over high heat. Lower the Heat to maintain a steady simmer and cook until the potatoes are tender when pierced with a fork about.


This isn't necessary. It isn't in the instructions, but I decided to go ahead and sift the flour to go ahead and get all the lumps out.

After I was done sifting, I added the butter and then using my hands, I worked it into the flour until it has the texture of course made.

Next you're going to add 1 and 3/4 Cup of warm water and stir with your fingers until the mixture begins to come together that the mixture is dry. You can add up to 1/4 Cup more of warm water, 1 tablespoon at a time until it forms a shaggy yet cohesive mass.


I then layered the marinara sauce with the Perogy's, kind of like you would with lasagna, and then they.


In the last few minutes of baking, prepare a .9 ounce package of Hollandaise sauce mix according to the directions or try our blender hollandaise recipe from our site.


Hollandaise sauce over the casserole when serving and enjoy with steamed asparagus and.


Add some oil in a hot pan. Had some whole gram masala. I've got cinnamon, cardamom, cloves.


Bit more salt.

You can add.

OK, and then sprinkle some of those.

Fried onion OK.


You are some of these fried onion. See this fried onion gives very nice sweet flavor to your price billion and then sprinkle the rest of the rice. Now on top of this we're going to put some more chopped coriander and the mint leaf that is left at the last. What we'll do is we're going to sprinkle little bit of saffron color. While I was a kid, you know my mom all.


Saute onions for little bit onion, Ginger and garlic.


Rajma and ordered Red Kidney Beans and black gram. I'm going to add water. You see that all the water was absorbed by beans and ordered.


All the spices, red Chili Powder Lab Merge Garam Masala.

Now it's time to make it rich by adding cream about quarter Cup. So I'm just going to eyeball here.

Rich creamy.


I've kind of cut up rather rather well, just so it's nice, manageable pieces.

So listen to the pot.

Cook this down.

The Spanish ham is pretty well cooked, so I just need to go in at the end.

Randomness.

Nice pattypan shut it down.

Here's a message.


OK, so they can punch. It is rendered down too well. I'll add the ham.

Instead, it doesn't really need to cook, just adding at the end.


When your vegetables are frying in this ginger garlic paste, add salt.


Green Chili

I've got them really big pieces. You want these green chili to be big pieces because you don't want them to disappear into.


Just use just one packet of Briani masala powder.

OK, so now if you notice all my spices are.


Half of the yogurt I have not too much. I'm going to add very little yogurt, so at this point of time I'm going to add some of the funnier I have to be very effective always.


Water boiling I'm going to add some oil to it. If you want you can add some garam masala. I'm going to add chigira and some clouds and cardamom, so it's up to you if you want to add you can add. I'm going to add to this.

Impression.


You know, I take some of these with half of these vegetables. OK, I'm going to divide into two power portions, and I'm going to spread the first portion on bottom of this puzzle, OK?

And then.


Original recipe uses 50 pounds of cabbage, but we've cut it down to just 5 pounds. Begin by cutting the cabbage into quarters for A twist on your sauerkraut. Try using purple cabbage instead.

Then remove the cores.

And thinly cut the cabbage about the thickness of a dime.

If you prefer, you can cut the cabbage using a mandoline or food processor.

In


Showing you how we prepare and clean Bok Choy.

I like to cut off the ends so this way we could easily wash them cleanly because all the dirt is in the base of the boxer and we could separate it. I already pre washed all of all of this so for SQL saving time.

Now.


And start rolling. This talk will not need to roll this into Oval shape.

Exact.

Roll this into a bunch of ownership link this. Now apply some oil over.


In between just like that.

And.

Now close this two parts just like that.

Again, beep this into Dressler and start rolling the roti.

Like regular chapati, roll this like that.

This roti is ready now to go on the skillet.


Writing this coping.

As soon as you see a small bubbles appearing on the open surface of rotator slipped in.


Very and place it on the Hill.


The same amount of lettuce is 21 grams and take two slices of.


And place it side by side. OK now we go to the Hill.


Is about 14 brands from outside to inside of?


Same amount of onions, which is about 14 grams, which is about four rings evenly placed so that every bites.


Get the bacon going in a hot pan first thing.


Help season now is really well little bit of sugar helps the caramelizing process.

Which I have flavor the onions as well now can't go around with some black pepper either.


Basestar Clam Chowder.

A little bit of melted butter.

Soon as that gets about mountain.


Half a tablespoon of sesame oil.


Now we're going to add 1 tablespoon of garlic.

Now we're gonna need half a tablespoon of Ginger.

Yeah, but I need 4 tablespoons of Brown sugar.

Now I'm adding one whole onion and just mixing everything up.


After we boil their towers, going to slice them up into little bite size pieces like so.

OK, so we're almost done. I'm just placing the tofu or on the plate. You guys don't have to do this, I just do it because I think it's pretty. And then I'm just going to finish off by chopping up some green onions and.


Frank and nice at heart.

Some vegetable cooking oil.

Small little bit.

If you're frying, pan is nice and hot. We somehow oil, so when we add the Marinated Chicken in it will not stick together with the paint. So now I think the oil is burning a little bit.


A pinch of asafetida hang in this wow, I like this.

1 tablespoon of garlic, about 8 cloves of garlic is what you drop an ad. They'll get you nice. Heap full of garlic. 1 tablespoon around 1 1/2 inch of Ginger that is chopped. So that's what I've added. Wow, look at this sort of the garlic until.


Well then goes to Green Chilies. Garlic needs to be proud of it. The flavor of key, you know, that's what adds on to this style. Nice and rich.


One large onion chopped onion. I will not promise I just need to Saute the onion until it is nice and translucent. Adds the sweetness to the doll an the bitterness. I mean, you know what makes you cry? The onion makes you cry when it is raw. Once it is sorted it's nice and sweet. I'll sort it until it is nice.


Chili powder 1 teaspoon of. This brings in the color in the dark, nice color, little bit of turmeric, not too much, very little bit, some Garam Masala at this point of time.


Best restaurants. And now I'm going to add this lentil in here and the Magic wow look at this now. This is the Magic you've seen this. The paste inside got some key in this spoon. Add into this mixture no wastage. Look at this stuff. Wow beautiful fantastic look at this is very very homestyle. Let me tell you this easy so that you can enjoy a great piece of North Indian land.


Gonna add.

1 1/2.

Of the coconut milk.

And the capsicum.

Just stir that through and we're going to turn the heat down. Once that starts to boil.

And let that simmer for about 5 minutes, uncovered.


So now it's just time to.

Pull this mix.

Fill out that ball.


Starting out with some onion.

And of course in Russet potatoes.


And we've gotta have bacon.


I whatever you like inhabit. We're gonna have the pepper for sure.

You get a lot of salt from their bacon.

And from the canned clams, so we're not going to add too much salt, but it does need a little bit.

It's important to have this flavored before the whole cooking of the soup because.


One fears and make it taste better in the long run.

Now the potatoes that I'm adding here obviously need to be cooked here for a little while.


And we put the egg in it.


How can the communists?

If you want me.

We hope all you can look it up in the How To make barbecue pork in the video.


I put the rice in there.

And make sure they are.

Who sucks or otherwise do not stick together.

I'm not.

Real fast.

Do you see to cook? Because all this vegetable.

There's like a cold.

All your pictures.


Just a little better White Apple.

Turn off.


Send it.

It's not, it's not Stop Soysauce

Where did you get on the plane?


Back and forth here.

Thought.

Make sure you get it nice and covered 'cause this is the spice. This is what's going to make it.

Really good.

And what changes? I suppose? I would imagine different recipes of Foga Because.

The liver itself of course tastes.

Normal and then.

This is my first time doing this, never done it before.

Anything is possible.

Make sure you get the spices all over.

Put it like marinating a steak. Same basic principle, except no bushes are shots.

Just.

My breasts.

Back off.


I've gone ahead and warm the water a little bit.

So that.

We can go a little bit faster.

There we go.


Integrity.


So here we go with one.

Transmit on top and around the edges.

Sort of bathing on top.

And two.

This makes the fly even more French because Cognac of course is French.

There we go from the region of Cognac, which is nearby.


Family which is the water who what we're going to do is pull this out just a little bit.

Quit wanna do is place the fog.

But we recently put into the Italian into the belly.

And the water needs to go 50% up the town are closed.

Into the middle of the fool and we're gonna leave it in there.

An hour and a half.


Difficult to do.

Here, maybe I'll just take this big black thing out.

To do.

So.

And let's see what it looks like.


Mission ISM.

Oh, please, be careful.

Need 3 minutes.

Good quest.

Everything.

It was one time.


Beer, and I've got 1 Cup of beer measured out here and it's going to take a little more than that. But is 1 Cup is a good starting point so everything is cold and that's a freshly open beer. It'll foam up.

So we're gonna give us a mix.

Now, depending upon your flower, you may need to add more beer, or you may not like this is looking pretty good.

All right now.

I'm gonna put this in the refrigerator. Well, you know what?

Quite mixed there.

It's not as thick as I want.


Almost start dropping our potatoes in there.

And we'll start putting some color on these things.

You want to handle these pretty careful because they're fully cooked and they'll just break apart if you're not careful with him.


Color that you want.

Just take him out, put him on some paper towels.


Be careful, careful wouldn't handle it gently.

Dip it in your batter. Remember, everything is cold.

And we're gonna ease this into the oil.


Lovely image in my head.

Your picture with the bad guys.


Soy sauce.

1 tablespoon

2nd is about 2 tablespoons.

Rice wine about also 2 tablespoons.

Tablespoon of ground ginger.

Also about half spoon up ground garlic.


I've got chicken already in here.

Oh, I must tell you the highway guys you know.

Some of them.

Use basic or saturated fat. Now I've got some here you want to add it.


You get the colored variety in the Kashmiri variety very good. 1 1/2 tablespoon of coriander.


1 teaspoon of this OK, and this you need to add.

While you're cooking OK, that's important and then.


And as always, the garlic goes in first.


1 teaspoon

Some clothes in here an before.


Anne.

Let it get cooked. Will keep stirring in between in the Meanwhile.


Bakeries are generally thin, so water you can keep adjusting. I've added 500 emilov water. First, the chicken will also without water and let this get cook for at least 6 to 8 minutes nicely in the spices and then little more of Garam Masala in the last before we finish the dish. After about 15 min.


Nice to be pregnant. I added initially also and now once again check in is ready so.


We can buy this in any Japanese supermarket pieces of seaweed. Throw it all in.


We just drop it in here.

2 minutes.


Adding it into the bowl.

Making it.


How many pieces?

Can I? Can I be more generous?

OK, perfect.


You had to cut out a skin.

And then you roll it.

We put this in the past.


Vegetables so that my salary, my carrots, onion, garlic and also the person since I have it might as well stir fry it with the rest. The only tip that I would give you guys is for the Kaylan. Any other sort of leafy greens that you might add to your minestrone do not add it now. Do not even add it when you have your beans or your tomatoes or your broth if I'm just gonna show you all of those steps. Once this is fried up and softened up a little bit, but you don't want to add the greens until the last minute because otherwise they will lose.

All of their flavor and color and constant Brown and gross, and horrible. You really just want to whip the greens in the suit for maybe about 10 minutes, so I'll show you guys.


When we get to add to my fried vegetable mixture.


To do that 'cause I'm holding the camera, then I'm going to add my first can of beans which I have rinsed really, really well. You definitely want to make sure that you do that. I'm going to dump my generous parmesan rind in there and make sure you fish that out at the end. I like to nibble on it 'cause?


Delicious and then I'm going to add to this mixture, simultaneously rinsing off my spoon. I know I'm so smart about 10 cups of liquid or until you feel like it's perfect.


You like consistency in my soup, has simmered for about 2 hours.


And removed all of the stems. The middle parts is. That's really tough and you don't want that in your soup or anything really. For the most part, so you can see, this looks like a lot, but it's really going to wilt down into the soup. And plus is good for you. I would struggle to eat this much kale if it wasn't all wilted annina suit, so I'm going to add that. I mean, I actually just like to add my pasta at the same time so I have my elbow pasta right here and I'm going to add about half of the box, so I guess that's about 250 grams.

Into the soup and it'll just absorb all the delicious flavors as it's cooking, and then I'll show you guys my bowl and once it's ready one. So there is the finished product. I think it looks.


Whole wheat crop take this interdict both like this.

Next, relax some oil.

About 2 teaspoons.

And add some salt.

Just to test.

First mix all the ingredients together.

Makes it by hand.

Just like that.


We want to drain the beans.

And we want to also rinse them.

There's a lot of salt on the beans.

Water can get the bottom out of there.

App.

And I'm let the bed rain let that sit on the side we're not going to use those until much later. I'm going to go ahead and start shop.


Basically credit insurance like so. Here we go. We gotta cut up and just.


Boils, we want to just slowly, gently put our meat into the water.

Like that?

OK, so now we have our boil so we want to turn it down to simmer XA maybe a 3, three and a half depending on your stovetop. Even a four by just so. It's got a nice simmer going and it's boiling off that water. You're going to notice all the slime from the beef coming to the top. See that before you do that, you want to mix all your spices and make sure they're completely in there.

Once it's boiling and then they're going to rise to the top again when they rise the top, you just want to scrape off the sludge, scrape off the sludge, scrape off the sludge.

This this is just me. It's good for the tacos and we're going to make but I'm also going to make some flout, does or taquitos filling in burritos and other things. It's good. You can make a big batch put in the fridge, store it away. What we're doing is we're infusing that beef with these juices flavored juices and we're going to get this to reduce to where it becomes basically a thick sauce with the fat in the meat and the reduction. Everything else. Everything is going to come nicely together when we shred. It's going to be absolutely yummy.

So far we've been doing this for about, I'd say maybe 30 minutes. We're letting it slowly reduce. That flavor is still infusing that meat. It's a long process if you don't have patience for cooking, you're probably not going to enjoy making this recipe. If you're almost people like me, who will take hours and hours to make something? Because the reward is so amazingly immense.

Then you will do this and you will enjoy it. But please I can't stress this enough. Follow the way I say to do it with the ingredients I say. And then if you want to change something afterwards, go ahead, but at least try it the way I have it first. Nothing worse than saying I'm going to cut a corner here and there and then saying oh it didn't turn out the way I wanted. Just do it the way it's written and then if you like it, do it again. If you don't like it, change something. Alright, so I'll see you in a bit.

So where into our process here? We've been doing it for about maybe an hour.

Hour and a half.

I just covered up for a little bit, but you don't really have to because the key is to get the reduction going and just take anything that's off the side. Here 'cause that is your flavor and.

Keep producing.


If it is too chewy, chopped it off.


The heel to the tip in one motion. Once the knife almost reached the skin side, stand at the blade to cut straight down.

This motion creates the deeper cutting edge, which looks nicer.


This is convenient for Matthew. Converts my favorite cucumber to use. It's because the skin is really Pinder. The Seas are not that strong. Is very very close to the cucumber. I used to use in Korea and I'm going to slide some jalapeno.


So this is how it looks after first fry I would increase the heat to about medium to medium high, so it's.


Belly for more.

I think.

Hi.

Just make sure they're not speaking each other.

Pretty sure no.

Define prevail.


Perfect.


Start by rinsing £1 of dried garbanzo beans thoroughly under cold running water. Discard any discolored or bad beans and careful.


This bargatze cover on it between two serving bowls and sprinkle per city and the remaining cheese over the top.


So part of oil into the hot wok and then add the garlic in. All we want is just all infused with garlic.

So using the same way.


I'm just going to add water.

And this is supposed to boil.


And in the stems, be'cause stated longer to cook. 20 seconds later you can add the vegetables to put everything in vegetables. Do not take long to cook, so we just need to just punch them with hot water and as you see now the color has changed a little slightly darker green.


And sugar.

So put the sauce on low heat early. We prepare some garlic oil, pour the garlic oil in it. You wouldn't want the garlic pieces, just the oil, and then give it a good story.


Shrimp and want different straight in the tempura. I've made it a little bit thicker than normal. If you don't know how to make that, then just click the link here on the left.

But after you get it completely soaked, just drip dry it and dip it in your coconut on all sides and make sure it's completely covered.

I just an aside now, having a thicker tempura allows you to get more coverage of the coconut, and it keeps you from having to use.


I like to use orange chili sauce for the dipping sauce.

And it just comes in a bottle, so it's real convenient to just purchase some agent section.


Do we have here in the place infused oil?

Chili's and ginger garlic. And then we start with a Bell pepper. Got really nice flavors fragrant with the.

Sherry cooking wine and then we found the flavor with soy sauce and everything else. Now does the perfect.


Shopping right now.


Teaspoons of sugar to it will be our mixture for potatoes, teaspoons of salt and then says Wanna fresh cracked pepper.

Baby.

3/4 of a Cup of red wine vinegar.

Three quarter Cup vegetable oil oil.

1/4 Cup chicken stock.

That would be jealous, and I've never reserved bacon.

OK, we're going to do 2 teaspoons of the bacon.


You hold it like this.

And it's getting just kills off and that's why you save your hand from being burned.

But as you can see this team. So yeah, I'm just using this to take off the skin and it's coming off really easily. It's really cool.


Shake the flower off.

Put it in the eggs.

Cough.

But then there comes.

Don't push the red comes into it. The requisite glare on the outside so there isn't lightly.

Not hurt it.

Synonym for crumbs.


My car.

So the first thing we do is give a large and melted. Obviously temperature of the largest V 330 degrees before you even tried for these guys in 'cause what you want to do is put them in, cook them for three to five minutes on one side, flip them, and when you flip them, You're going to start playing the oil of the large on top. 'cause that's going to keep it crispy, and then we put it in our oven, which is at 10 degrees. Right now it's been waiting.

Oh, good boy.

He is a spoiled dog.

He is that really there? That is a lot of large amounts of Lord that you put into Frank with is independent of the amount of lard that stays on the VMS condition. Maybe this could be the best dinner your grade, so temperature.

291 OK, so now we're gonna do the dangerous task of putting our Wienerschnitzel into.


Which is garlic ginger and green onion, so you will need two cloves of garlic and chop it and I'm going to trade some ginger with my cheese graders, about 2 teaspoons and lasting fragrance vegetables or green onions. Amusing, really, really thin green onions, but regular so.


Really, really fast and the starting diagonal angle.


Your protein.

When Voyager protein is Rhonda, up, we are.


Now time to enter right stuff.

And the you choice.

Right, right, they just like any talking fire, yeah?

I'm just talking about a mini so or the Utoy Cooper through and one.


Do a little bit of massage just to make them wake up. You know, like this is what you do with me. You do with noodles, you do it with everything.

Let's do it.

Messaging app.

Yes.


Cover cream.

This is not perfect, no, we know we, you know we like Ireland for reason and we've got a couple of that. Or now in Ireland and this is what the best thing when they serve this. They serve it family style and they put in the middle and they put a hole.


Right over here into the pot.

Now I like to do the green onions that go in here. These are tiny. They've got very mild flavor, so I don't like to cook him. If you want to. If you want a softer.


The next step is we're going to cut up a tomato. Definitely going to cut the end off 1st and then go ahead. Slice it in half and we're just going to make wedges here. Very, very well. I just lied. We're going to make thin slices. I take that back.

But the thin slices, once again there's going to be another condiment on top of our Rama noodles and really, really with the cucumber and the tomato and the other things we're going to put on top. Just a nice chilled refreshing lunch or dinner.


Deli sliced ham. Go ahead and cut that in half. Fold it over and then we're going to take these ham pieces and just cut them into very, very thin slices like so.

And once we do that, we'll be just about done with our condiments, but it is worth noting, this ham doesn't need to be Super Special. There is a very standard Japanese ham slices we get, but really any ham slices will do whatsoever.


Well, I've got some plain flour that I'm going to be adding in. I'm going to season the flour with some salt and pepper. Now, this next ingredient isn't just for flavor, it's for color as well. And I've got some Curry powder and I'm just going to add in some Curry powder and it just gives the better a wonderful color, but also some great flavor. It doesn't overdo it with the heat, it's extreme.


Oh yeah, you can use regular other.


Almost everything right now is big.


In two eggs I'm going to add a two TSP overseer at Oh yeah, we are going to spice up every single thing.

Season the eggs with little salt and Peppers and be tired.


Boy kiss turn of soy sauce. Boil teaspoon of stumble which is chili garlic paste an altice them of chili oil and I'm using this Chinese chili oil that has actually to drive the chili pepper inside of this chili oil. Of course, if you can back down the spiciness for your taste or bump up even more, this is just perfect for my taste and mix up everything to get.


Over the rice because I'm going to add myself.


Going to add or the garlic and Ginger Onion. Cook about 30 to 40 seconds until you can smell or the fragrance from there now.


Black cardamom important. Open them up OK. Otherwise what's going to happen if they burst? There's a chance of you, you know, getting hurt so very important. Four to five of them. Small cardamom, 6, eight of them. Nice fragments, OK.


Once the mixture is blended, add the reserved garbanzo bean mixture back into the processor bowl.

Add in the lemon juice.

Along with one tablespoon of olive oil.

And one tablespoon of all purpose flour.

Process the Falafel until the mixture resembles a course meal.


Transfer the falafel mix back to the mixing bowl.

Cover and refrigerate it for at least two hours.


Let's begin by finely chopping the garlic and a fresh person before grating some Parmesan cheese.


The pastor is cooking. Hit the olive oil in a large frying pan. Add the pancetta and the garlic and fry until the pancetta is browned and crisp reduced.


Lightly beat the eggs with the cream and most of the grated cheese. Season generously.


Black pepper drain the cooking spaghetti and set aside a few tablespoons of the cooking water. Then add the spaghetti to the pan of pancetta or the egg and cream mixture over the top and mix well over a low heat, adding a little of the cooking water if necessary.


Diesel.

We're gonna add some Thai Basil leaves.

You also add bean sprouts too fast, so I'm going to add bean sprouts.

OK, so I did this ahead of time. I pickled diakon and carrots because in a traditional Vietnamese Bunmi they put pickled icon and carrots in almost every sandwich. It's going to be Julian carrots and icon that is going to be marinated in about 2 cups of warm water afford the Cup of vinegar about 3 to 4 tablespoons of sugar and a little bit of salt. And you pickle that for at least a day. But ideally a couple days.

Throw it in the fridge and you're gonna have it handy for any type of sandwich she wants because it kind of adds a nice tartness. Nice tart crunch to any of your salads or sandwiches. Must some jalapeno slices and Sarrah Cha.

Sarrah Cha is found everywhere. It's in a lot of major restaurants. You can also find this in your international aisle in your grocery store. I'm I'm for sure they have saracha. I mean, who doesn't know about Sasha? Our sandwiches done? We're going to cut this in half an I'm gonna eat it. I don't know if you guys want to get a close up on this.

It looks.


By placing the squid into a sifter or calendar.

And we're going to set it aside on a plate.


Two minutes and the Calamari is nicely Golden Brown. We're going to remove it and set it aside on a platter lined with a paper towel.


This pile is so big I don't even know how to build chop it. I'm shopping and shopping and shopping. The pile is definitely getting smaller. If you have a food processor and you want to do this in your food processor, that's totally cool. Just don't over process it. You're not looking for a pesto texture here. You want a coarse chop.


Vulgar out.


Tomatoes add add.

Onion to the tomatoes. Start around and then back in the oven for about 15 minutes.

Tomatoes and onions go back in for about 15 more minutes.


Cooking you can cook your Boulger. It's been roasted for flavor and now it needs to simmer in two cups of water for about 15 minutes.


Tomatoes and onion.


Different wrapper round can use black pepper or white pepper.


And the bamboo.


My pasta's the ditalini pasta. This is a £1 box I'm going to use half of this so we're going to use half a pound of ditalini pasta.


Tomato sauce.

That's half a pound attorney.

Children love that shape pasta and now I'm going to add.

The white kidney beans.

Mix this through.

The beans are cooked.

And the pasta is cooked, so all we're going to do is just incorporate all of the flavorings together. Some pasta visually is very thin, it's very soupy. This is where this one is different this.


Star anise I have white pepper powder, coriander and cinnamon and cloves. It's going to be about 1/2 a teaspoon of each. When I throw that into my bowl, 1 tablespoon of fish sauce.

1 tablespoon of white sugar have two tablespoons of Ginger onion that I pureed. 1 tablespoon of poison.

Hoisin sauce is basically plum sauce and you?


National grocery aisle. 2 tablespoons of vegetable oil.

Spring onions that I roughly chopped.

Must gonna throw this in.

Also gonna add.

Lime Zest and juice.

Define is.


Stuff like that.

Throw our thinly sliced beef.

Along with our marinade.

And use a spatula to make sure all of that yummy marinade is going into this bag.

Where?

Zip it up and try to squeeze as much air out of this as possible because we want that marinade to be.

Very cozy with the beef.

Do your little massage.


Still gonna be delicious.

So I slap it on some may. I'm going to Slather on some hoisin sauce on the other side again. Hoisin sauce is a plum sauce. It's going to add a nice dark sweetness.


Specially for breakfast, I'm going to spread a little bit of butter on top, optional, but by optional I mean Please do it. It's not pancakes and let's get a little melted butter on there and then cue gratuitous Maple syrup scene. Sorry, can't find my.


Like so.


Use tablespoon of sugar. I'm using organic coconut sugar, but you can use any sugar you like, but make sure to use organic one because the regular sugar beet sugar is all genetically modified.


Like so.

Let it come together and let the juices run out.

And leave it outside for couple of hours.

Like so.

Really nice.


Go ahead and throw him in the pot with the cabbage for the last couple minutes.

And then right in there.

And if you've added.


Cream in the butter and it's a little too dry.

Save out some of the potato cooking water and use that.

But then if you do that, watch the salt.

Because it'll be little too salty if you're not careful.

Black pepper

Kay

so all I'm doing is gonna match this up.


Transferred over there.

And get ready.

To show you what will probably be your new favorite comfort food.

All right now.


Flavors suck it up.

Yeah, wish me the two cloves of garlic.

And I'm going to add a one time chili.

Yeah.


Ask.

I'm going to dash you little bit of Maggi sauce not on that because we're going to put this dressing on it too. So we want just a little bit of Maggi sauce. Labor ready sources are very, very special. Kind of season seasoning. Sauce is always in the Vietnamese sandwich in that unique flavor.

Call Billy addressing panel.

Carol, I want to squeeze.

The excess voice.

Who?

Jalapeno slice, which is optional.

I just like this *****.

To the salad I mean.

Course we gotta finish.

Bunch of.

We love love.

How would that mean? How about you?


And then.


1 tablespoon of sugar.

Black pepper 1 tablespoon of fish sauce 2 tablespoons of coconut water dressing is ready.


Slice up a tomato or two.

Make sure your knife is nice and sharp. Serrated knives also work really well for tomatoes.

Spread some of your homemade special sauce on one side of each bun, and then if you want a little bit of mustard, why not combination of spicy and a little bit sweet? Really nice.

I mean, obviously use whatever condiments appeals to you. This is just. This is where I'm going today guys.

Slice of tomato.

These are so big you really only need one. Well don't look like Flowers so cute and then a little bit of greens. I'm using baby spinach today, but obviously use whatever you have on hand or whatever appeals to you. This is to continue your steakhouse theme of the blue cheese in the spinach and how you get creamed spinach at steakhouse.

And now you're already all you have to do is get your burgers off the grill, and I think.


One burger yummy.

She's not further good.

Alright.

Papa moth

Saint

krisily delicious that looks.


That you would need about 3 teaspoons of oil were to sort it. All ingredients at the onions.

The Ginger see how finely the onions and Ginger's been chopped green chilies.

Add a few carrots seeds.

Wonderful flavor.

Once you see.


Gladys turmeric powder bought 1/4 teaspoon of that Chili Powder. Laudati Sports. There's chili powder you can add according to your taste, because if you like, get very spicy. The masala you can add maybe 2 teaspoons, 1 teaspoon coriander powder, one TSP Garam Masala and salt.

Just mix everything.


Roll it nicely and you need to roll it flat. Just dust it with a little flour so that will stick.

It's it's nice and simple.


Damp in your hands and form the falafel dough into balls, making each ball about 1 1/2 inches in diameter.

Place them on a parchment paper lined baking sheet.

When all the dough is.


Start by quartering one onion.

Then Peel and quarter one potato.

Mince four cloves of garlic.

Squeeze 2 teaspoons of fresh lemon juice.


Now rinse the soaked garbanzo beans with fresh water and drain them.

Place the garbanzo beans into the bowl of a food processor.


Add the onion.

And the potato.

Cover the bowl and process this mixture until it's finely chopped.


Add the garlic to the processor bowl.

Half a Cup of cilantro leaves.

1 teaspoon of ground coriander.

And one teaspoon of ground cumin. Add in 2 teaspoons of salt.

1/2 of a teaspoon of ground black pepper.

And a half teaspoon of Cayenne Pepper.

Process this mixture to blend it thoroughly.


Soft in here.

Do you know why you don't have Maggie?

You can just use soy sauce, light soy sauce.

That would work just fine.


I will put the food on noodles.

Can we have made earlier?


And it took me hiking socks.

Nicely done.

I guess.

It's also kind of tricky.


I've got two monitor Howdy.

Cumyn

Choreography.


Some.

Scottish ginger paste.

Finally, chopped Ginger and garlic by this and then some onions.

I'm using red onions.

Just about to further the sun stronger actually, but now go whatever you want.


Flower.

Now I'm using plain flour, but what I'm going to do is put a little bit of salt and a little bit of pepper. But really, if you can season all the way through, it really adds to the flavor.

So it could be a certain paper in there. Just give it a light stir.

And that's ready.


I've got a nonstick frying pan there. I'm just going to put some oil just going to use now with sunflower oil, but you want to put a fair amount.

'cause you need to cook the fish really? I mean obviously if you got a deep fat fryer, then great, but I haven't got one of those so I'm just gonna let that get hot in the pan. Is getting really nice.


With a sort of bubbles forming at the bottom there, so I'm just going to put the flower all round the fish, try and get it everywhere, give it a shake off and then what you do is drop it into the batter mix.

And then when you've got oil.

Just drop it in right song.

And put them in slowly because it allows the batter to actually form a crust. If you put in too quick it it calls the oil down.

Just gonna do free. Actually keep it simple and we're going to put a little bit of oil ones hard just to get a bit of a crust so we can flip them over.

Now put the fish in there, turn it down to us on medium heat rather than the very high. So we gotta run about a medium heat.


Roast 3 pints of Cherry Tomatoes. These aren't actually cherry tomatoes or grape tomatoes. That's OK too. Just slice them in half.

Tomato.


Read the tomatoes out on a rimmed baking sheet. They're going to fill a hole rimmed baking sheet and then drizzle with about 5 teaspoons of oil. Give or take. You know me, I'll probably go a little bit more heavy handed, but you can use 5 teaspoons. I love olive oil, and I think it's really good for you, and this is a Mediterranean recipes, so it should have plenty of oil sprinkled with.


Now it's just time to combine everything. Take your tomatoes, onions, combine it with your chick peas and bulgur.

This is a really, really Hardy tabouli almost. I would venture to say a main course to bully so add your tomatoes and onions to chick peas and vulgar and then all your parsley. Probably like a Cup and a half of parsley. You know that's making me happy. Is it gonna make you happy? I hope so. And then a tablespoon of olive oil.

Give or take.

Salt and lemon juice to taste. The salt and lemon juice are really to taste, so I'm going to start with a half a lemon. We'll see where that goes. I bet I'll need more, but you never know you don't want to overdo it, right? But this is a big salad.

Start up, look at that.

Party lunch dinner. I don't know breakfast.


I have 1 Cup of bulgur and I'm putting that on a smaller baking sheet.


It simmered in water. They were going to roast it so that it gets a really nice.


OK, a couple minutes later you can see bubbles coming out. It's ready. Slide in the egg rolls very carefully. Don't make sure you don't flatter yourself and just fry until browned. Remember, they filling is already cooked inside. We stir fried that earlier so it really all your doing is.


And bamboo shoots. You'll find them in the Asian I'll I drained them and I'm just going to run my knife through them just to make them similar shape and size as the carrots.


These are being sprouts. There's a tail and there's ahead and what you want to do is pinch off and discard the tails, which is really the root and keep the rest of it. When I was little, my mom used to make me do this all the time. It was so incredibly tedious so you know what? I'm sorry, mom. I'm not going to do it.


Heat up a walk or a large Saute Pan. An ad in your ginger, garlic and green onion. Keep your heat on.


Add in the vegetables everything but the bean sprouts. Add the bean sprouts in later because you want them to stay crisp and crunchy.


With cornstarch to make a slurry, this is sort of your glue. You can also use an egg wash if you want, but.


Don't have I don't have to.

I don't have to use so much of the soup flavoring.

That it comes in a package, but I will add for the sake of flavoring that it's.

Oh, for this type of noodles I will add about maybe a couple packs of this.

And you see this is so simple an will come very close to what you'll find in a typical Japanese restaurant.

And here is where we add in our.

Are fish balls?

You could add any other type of meat, but this comes closer to allow the Asian flavoring.


Go in there.

Come up to boil a little bit and.

We are venom.

And we're done.

Can you get some of the noodles? Start separating them a little bit?

I could see your cooking very nicely.

So this this pot of noodles?

Be able to survive.

Cost.

$0.50 a pack on the noodles.

Two, as much as $0.80 a pack. The vegetable costs about a dollar.

Uh, the can, including a can of chicken broth, and that typical case about a dollar and.

In a fish balls, about $3 for the pack.

And if you do the math, this is.

I would guesstimate somewhere under $10 and we want to serve what part of news that was certified people.

So.

That's what you call survival skills.


Layer half of the three quarter pound of Canadian Bacon cut into half inch dice in the bottom of the prepared baking dish. Spread 6 English muffins, cut into half inch cubes over the bacon.

And top with the remaining Canadian Bacon.


Or the egg custard over the bacon.


References around a little bit and our whole messalas again.


And then after this we're just going to press on very lightly.

It helps it to just pack in nicely and cook well.

Another layer of our ground masala.

I'm putting about 1 teaspoon of masala between every layer.

So just a good measure.

And our second layer of veggies.

Has been going on.

At 400 degrees it's been heated very well and it's ready for the very honey.

Very nice and one more layer of our.

Now the last layer is always a little bit lightest. On the Rice, it looks the veggies kind of peek out from the top. It looks really pretty.


Once again, 400 degrees Fahrenheit for about 40 minutes, but everybody's ovens are different, so please keep an eye on it. You don't want to burn.


And black cardamom this time.

Give it a quick stir.


Nexus.

And evenly, so that always sound like exploded onto the veggies.

And you gonna go ahead and add a little bit more so because it's not enough.

Connect


And also are cashews and walnuts.

And we're going to add some tomatoes in there too. Again chopped nice and big. This adds a lot of color, and having a firm tomato would really help. Yes? Or actually you can use cherry tomatoes or grape tomatoes as well. And finally we have some yogurt we're going to feed it a bit, absolutely.

This roughly beat it.

Easy to mix.

For that.

And just makes it so it codes even and this process actually had to do very gently, because otherwise the cauliflower will just break. So just do it as gently as possible.


About money.

For Tessa.

Much.

Starting the month.

Store holiday or paste for iron mimics Guardian.


And onion sliced thinly as well.


Now heat the pan at medium high heat and add vegetable oil.


Cooked at vegetables, onion and harder vegetables first, just simply stir fry in the pan. Just like making stir fry vegetables.

Add cabbage.

And continue frying.

This is a great way to use up.


When the vegetable gets slightly wilted at Udon noodles.

And keeps their frying.


Seasonings for Yaki Udon. You can also use were sister sauce instead of soy sauce if you like more savory flavor we like to keep it simple but still tastes really good.

Serve it on the plate.

And if you like, top it with some bonito flakes for some extra flavor.

And pickled ginger

When you want to.


About

How do you know if there?

Egg.

Baking soda salt black pepper.

This will not ensure.

Impala conditioner


Some lamb here.

Love you bones in there.

I like to flavor as well, and I've got some movies with quite small sort of cut it up now. Little bit of facts as well, but also draft labor.

I didn't put any chili powder in this, 'cause obviously I put the.

Chili flakes in. We will be adding a little bit of fresh chili of course a bit later.


This will just.

You won't have any flavor whatsoever, but it certainly will give it a bright.

Orangey red

sort of tandori looking.

Color of course.


In my God.


Throw in some fresh coriander.

And I get that a little stuff as I do that that he can go.


First step, we took the black beans and we rinse them off and put them in a bowl. Next we have our refried beans and we're going to.

Spoon this out into one nice chunk.

Working to put this in the microwave and heat this up, but then we're going to mix it together so.

Stay tuned while I heat this up. Can we have heated this up in the microwave for like a minute and a half?

So now we're going to spoon this under our shells and.


OK, now we've got our butter melted, so we're going to just toss these in a couple at a time and let them fry up.


Who is add some bacon to a preheated pan and of course I'm not going to use any oil with this because Bacon's greasy enough anyway.

And I'm going to try this, so I'd say 4 about four, 5 minutes just until it becomes nice and crispy. Of course it depends on you. If you don't want to crispy cut back the cooking time.


Pawn slice it in half and you're ready to serve.


Side and 1 little trick I learned from our good friend Bobby Flay. Do it high tide you wanna get high when you solve it so your salt and pepper this liberally. You would do it on both sides in the interest of time on television. Then you take.


Bag with about 1/3 of a Cup of flats. Kubura bunch in several at a time. Otherwise it would take you all day to get him in there. What you're going to do is shake it around. Cook them really well, and then what you would do what lessors already.


How did it with the plate?

This way it will be easier to cover it with the plane.

And place something heavy on top.

And I mean it, I don't know water Messenger with water, maybe?

So he neiger.

Anything that is heavy.


Clean shrimp by peeling the tail and skin off as shown.

Devein the shrimp by running your knife on the back of the shrimp. Use your fingers to open the shrimp and remove the digestive track as shown.


Place a teaspoon of the filling in the center of the dough. Dabble little water with your finger and serve.


Fault the Potsticker and pleaded as shown. I do about 6 to 8 pleats.

When I am done pleading it, I like to flatten the bottom with my.


Take the cover off and let the broth evaporate. Once evaporated, add some oil and let the Potstickers Fry until Golden Brown on the bottom.


Cold water

country country lampo.

If you want to go, you know if you want, your temper is spicy. You can add some chili powder.

Again.

You know why you are using a ice cold water? It will give Chris ***** for the swim.

You probably give to the bread crumbs.


You can block and then.

Bread crumbs.

And then directly.

To the work.


So just leave the tail on and then this is ready to fry.

Just fry maximum four pieces so that you can monitor you know once you drop it all, maybe some of the shrimp with you burn.


Take Cisco and again we will proceed.


Next takes off tofu, or, in our case, silken tofu and cut it up into small cubes.


All right now, let's put it all together so.


What's the mean is just about cooked? You wanna throw in the tofu as well?

Give it a gentle toss and then add about a Cup of water into it to serve as the sauce for your dish.


Give a good mix.


Allowed one stack of celery.

Cut into small pieces, half onion.

Give a good mix.


Put the chicken in the Flowers. In victory you want.

I use the all purpose Flowers and win.

And yes, you want to differ this.


The chicken until they turn Golden Brown.

All right, after the chicken is done.


Mount.


So more black pepper dimension. That's an important ingredient. Some fresh Parmesan or Pecorino Romano cheese, or a combination of both. I think 5050 is perfect.

So we're going to put our grated cheese in there with that up and set that aside, our bacon is cooked.


Once that's mixed, drizzle in your egg cheese mixture so you going to stir in the egg. It's going to hit that hot pasta and it's going to form a really creamy rich but not cream based sauce.


As soon as this combined like that turn off the Heat throwing your cheese. I'm using half pecorino Romano, half reggiano parmesan, mix it around and you're ready to eat. So anyway, that's my version of authentic spaghetti carbonara, like I said.


Is I've cleaned the prone and left the tailpiece on.

And now what I'm going to do is cut 3 little slits here, here, and here. Three small slits, one in here one, and one of the middle and one of the other end.


Picking up the sauce. So prepare slurry which is cornstarch and water mixture and.

Throw it in the pan and just gently toss it again until it thickens.

After that you can add some scallions if you'd like and a little bit of sesame oil.


Type up back over the top and just grab a rolling pin and what we're going to do is just roll that petty into a nice shape round shape, so try and get the bed shape that you can guys and just roll it up just like that and what I want you to do just with those rough edges, just using your fingers just go around and tuck them in a bit and just keep repeating that process guys until you've got as many burger patties that you want.


Gonna lay them straight on.

And going, you want to cook these for about 3 minutes each side? That won't take too long, but you do want those nice char marks on each side, so only about 3 minutes on each side. But definitely make sure they're cooked all the way through so you can see there guys. Those char marks on the burger patties. That's what you're looking for when you're grilling them.

Already gone sour whopper patties are ready to rock and roll so let's.


Julian them with a knife or food processor, or you can buy already precut matchstick cut carrots.

Or you can use my favorite way with this $5 Oxo Julian tool, which does it very, very quickly. I use a fork to anchor down the carrot and look how thin and beautiful these Jillian slices are. Just going to cut.


Put them late in flat on a baking sheet can make sure you cover that with a damp towel. A very, very damp towel or plastic wrapped.


Great your garlic and ginger. It's easier to great 8 Ginger when it is frozen. Once your **** talky mushrooms had been rehydrated, you want to squeeze off the excess water and chop finely as shown.


In a bowl, combine your ground pork, your shrimp, green onions, shallots, Ginger, and garlic **** talky mushroom.


Chestnuts

have the xiaoxing wine, the Sesame Oil, the soy sauce, some salt, sugar, white pepper, and an egg incorporate all these ingredients. By mixing this mixture with your hands.


So you have ice bath ready, so we're going to put these in water. We're going to blanch them for just one minute and then we'll put him immediately in the ice water to stop the cooking so they still a little bit.


You just you just cook a lot of things in just a little bit of oil, garlic.


Then put the leftover rice in the walk with a dash of salt.

Neck.


Put 2 eggs into the right and start quickly with the right until the egg is well done.

Apply.


Outcome will become salty.


Next, put the roast pork and the scallions in the walk and mix it together for two minutes.


So step one here we're going to sift are dry ingredients, which is a flower. Just regular all purpose flour. We're going to add some baking powder, not soda baking powder, some salt and some sugar. And then we're going to see if that. Now you know I'm not big on sifting. If I've said it once, I've said it 100 times, there's no money in sifting. OK, but here kind of important. So I want you to sift at this time once it's all sifted, we're going to add.


Did butter, an egg and some milk. Now one tip here I want you to be standing there with your whisk ready to go as soon as you add those wet ingredients. I want you to mix this quickly. OK, so I pop that egg yolk and then I whisk vigorously until it's combined. Now why I want you to have the wisc ready as soon as you add the wet ingredients is 'cause If you add that butter and the egg and the cold milk and then go look for the whisk and come back 5 minutes later, that cold milk will have solidified that butter.

And it just won't mix in as well, so make sure you have all your stuff handy and like I said, You're just going to whisk that until it comes together. Should look like that. Looks like pancake batter. I'm going to let that sit for five minutes to give that baking powder a little chance to sort of start doing its chemical reaction thing.


Oil and then I use a quarter Cup measuring scoop to make my pancakes. I like the little ones you can make giant big ones I guess, but I like kind of three smaller ones for a serving and then the classic question, how do I know when to turn it? Well, you've heard the expression being able to read body language.


How to cut the wings into the appropriate size pieces? This is what you're going to get your supermarket. This is a chicken wing here and I'm going to separate it into three parts. The first part here is the drum at an all you have to do is look for the joint of the chicken wing, cut through the skin, bend it a little bit and it should pop out. The joint should pop out right there and now you know where to cut, so this is the drum at and so this portion believe it or not is called the wing at. You want to do the same thing here where you?

You take the Wingtip, which is this portion. You break the joint, and then you should be able to cut cleanly through. We're not going to fry up this wingtip Here. Place this in a resealable plastic bag in your freezer and you'll have this for whenever you need to make chicken stock.


Up to temperature and now for the wings. Take a piece of paper towel here and gently dab off any excess moisture. Because if you have excess moisture on your chicken wings, once you place them in the hot oil, they're really going to spatter up so dry them off really well. You don't want your wings to be too cold either, so don't take these right out of the refrigerator and plunge them into the oil, otherwise it will lower the temperature of the oil dramatically and your wings will take that much longer to cook, so the chicken wings.


Franks red sauce here that is the real secret ingredient. So I have One Cup I'm going to place it into the bottom of a small saucepan here and I'm going to bring this up to heat just to a bear.


Call Gwen Chalet, which is a cured pork cheek, bacon type product. Or you can use pancetta. Those aren't smoked. I actually prefer the UN smoke flavor of the pancetta, so if you can find pancetta or guanciale E use that right. So we're going to cook that until not quite crisp. We want it cooked but not browned and crispy. We're also going to add a healthy dose of black pepper, by the way. That's where the name comes from. You can read about that in the post.


You want your vinegar.

Get it on there just a little bit on your fish.

Little sprinkler salt, little bit on your fish.


At peace to boiling water and cooking.


Add ingredients to a blender lid on and pulls for 30 seconds.


At some of the cooking water to loosen up the peas.

Season with salt. Ground black pepper. A squeeze of lemon juice.


For the butter are cold water.

Beer.

Some yeast and mix well.

Now gradually add in the flour and whisk.

Now.


5 to 6 minutes.


Pad Thai sauce. I got 3 tablespoons of Apple cider vinegar and two tablespoons of sugar. I just put it in the microwave for a few seconds.

And we stir until the sugar and vinegar dissolve. Like this, you give a quick taste.


Two TSP.

Here we go.

And you give them a quick taste. The sauce supposed to be looked like almost like Glaze and the sauce is pretty strong flavor.

I like it.


Some cooking oil.

That's good.

And we're going to.


Cooked at 8 first.

Scrambled eggs.

And then.

We're gonna.


Stir fry the vegetables first.


Once you get it all stored in and it looks like this, you can start adding your cream. Just going to add a little bit at a time.

Want to control this so you don't ruin it?

What is the Heat's on which is about a medium high heat? You gotta watch the bottom of your pan, specially if your pans then.

Make sure you don't burn it on the bottom. It'll ruin the entire suit once you bring it up to the top here.


How to do it? So first of all she has inserted water in the middle of the floor and now she is during.

It.

She's added more water. Now it's telling it with the flow.

And now she is needing it.

Dig the site flowed into the middle.

With the wet flow and needed now inside more water.

And start needing it.

We will have to add water till it gets us a medium. Not soft, not very hard consistency.

We are not adding salt and oil in Alberta because regularly we need the door so it will be not much healthy if we add salt and oil in our flow weed flow.

So this is a little much harder.

Please put Bunny down correctly.

Now she will add a little more water.

On the top.

It's really beautiful.


So now we had taken access floor into a plate and now we will take the kneaded dough which we had needed earlier.

And spread it in there.

Brother

now we will apply some dough.

In the floor and press it and make a circular shape.

And now we will.

Press it.

And spread it.

And then.

Blue ship.

Like this?


Java.

Skillet

when one side of A.

Did you Patty is cooked?

Then we will flip it.

You can see.

By this time.

We will.

Spread one more chapati at the less cooked part in the flame.

And you can see it dries in a pinstripe Patty rising up instantly.

Michael, get in the flame.

Chapati.

By this time captain.


This really is an awesome summertime dish, so the first thing we're doing is we're taking a cucumber and we cut it in a little bit less than half. And then we're going to cut it in very, very thin slices. And as I mentioned, this is such a refreshing summertime food, specially when it's really hot out. This is wildly popular in Japan, and I used to eat this so much in the summer time. It is just excellent. So definitely, if you haven't had it before.

Now is the time to try to have it because it is excellent. So here what we're doing is we're taking those very thin cucumber slices and cutting them into very thin strips as well.

You know this is eventually going to be on top of our Rama noodles and so we want to try to cut it as cleanly as possible. Even though the cucumber does get a little bit slippery and it can be difficult, but that's what we're going for really, really thin cucumber slices like so, and once we have that.


Sesame oil egg yolk.

Salt the image. Black pepper.

All purpose flour.

Corn starch


So now we're going to give a good mix. You can answer Marinated really nicely and let the chicken sit on the counter for 15 minutes. After 15 minutes, we're going to.


Gas little more of olive oil.

Put everything into the park and once it's gonna be start cooking, it will start the separating out and we going to cook it.

Until it's fully cooked, couple minutes of cooking.

But you can start looking good as their cooking there, falling apart from each other video gas to medium.

How?


Cook the sauce until it boils.

This way the garlic ginger.

They will talk.

Salsa started to boil, so the garlic Ginger works well, so there will be no vehicle ever, so we cook over us all.


And those onions are beautiful, soft as well. The garlic trick I was talking about before is exactly this. You can pretty much pop that beautiful soft garlic flesh straight out into here.

Once you've got those out, you can discard the skin and take a wooden spoon.


Next, we're going to add some Basil to this. You can just sort of take about half a bunch at the store can to bring loads of flavor into there. Now for the hero that shibata.


This to put in this open for the other half. We can actually make some crostini which is like giant croutons, and you can just kind of really tear into this.

Bring this up to a boil over high heat and immediately reduced to a low heat. Quick word to the wise on this dish because of the bread content in here. This is a really thick soap and as such it can actually burn quite quickly so you do need to keep an eye on it and stir from time to time.


Chicken in the pan in one of my well loved bread pasta and then after you take the bacon out in that bacon grease or the little extra olive oil, you start Browning the meat. So we've got some Brown here. So Lester once it gets around you want to start to take it out so we'll take it out and put it in here and you want to try to leave some of the juice in here as you take the meat out and that's because we're going to use that.

To get a little bit more flavor from the rest of this, I'm just moving in here my friend yet please 'cause I'm too slow. I don't know. I'm here where how things work on television when you cook, but we don't have a lot of time, so we take all the meat out and then you're going to take some Brandy here. OK, almost this goes into the pot and.


Supporting kind of slowly and then the whole time the brand is in there, you just want to scrape up those yummy Brown bits and so this will take you a couple of minutes and this will actually turn into a nice lovely sort of creamy concoction. As you're getting all these bits together with no 'cause, there's a little bit in there. The other alcohol smells very strongly. Definitely it's going to burn off a little bit, yeah, So what we would do then is we put some mixed in with the meat, but we're going to do now is an then what would be left in the pan? Would kind of clean up the panel it modify it for TV.

Add some butter and olive oil.

OK, and then Dylan's going to put the vegetables in. We've got leaks. We've got onions.


Along with a number of different herbs and spices so we have I used.


Bay leaves a lot of time, a lot of parsley. You're going to throw in. We would put it out, but we should probably would put in beef stock, yes, but you know we're actually going to move down here in the interest.


We throw those mushrooms in.

Adam and at the end give it a good mix. I'm going to steal this spoon and Voila, you have beef burgundy. It's a hearty. It's a very hearty meal and one of the best things you can do is make it ahead. I actually made mine on Tuesday.


Cracker Barrel does not put sour cream in there, so I'm not going to in mind. Next up is half of an onion that has been diced up.

And then finally, if you want this more like Cracker Barrel, you're going to add more salt than I do. But I add half a teaspoon to this. There's plenty enough salt in the soup too, as well as the cheese to salt everything but.

And then half a teaspoon of.

Black pepper

now I'm just going to mix this up until it's well combined. Now that this is all.


Mix I'm dividing a piece of blue cheese into eight pieces. This could be any kind of cheese that you want. Bri woodwork, cheddar woodwork, etc. It's


Here I have £3.00 of meat. It's ground chops to that. I'm going to add a tablespoon of coarse salt if you're using fine salt, or if you're using a particularly salty brand of coarse salt. Use a teaspoon and a half to two teaspoons. Also going to season the meat with a teaspoon of freshly ground black pepper. Normally when I'm making burgers, I don't season the meat at all except for with salt and pepper as I'm cooking it, so this one is a little bit special because I actually am putting flavoring right in the burger. Now add 2 tablespoons plus 2 teaspoons of.

Worcestershire sauce worlds hardest word to say. Very delicious. Great depth of flavor. Who mommy what we're doing is giving our burgers a little bit of a Steakhouse Flavor 'cause a one has a flavor that sort of similar Worcestershire, right? So that's what we're doing with the blue cheese, etc. You get the rest 2 tablespoons plus 2 teaspoons and then mix everything together. You don't want to overwork your meat, which is one of the reasons why I generally.

Don't add seasonings to my burgers, but sometimes it's just nice to have that flavor right inside, right? When I fancy it up sometimes this is your fancy, but easy burger.

Mix it all together. Make sure that all the seasonings are well distributed throughout your meat.