One garlic clove that I chopped up.

And I'm gonna put 2 eggs in here.

Oops, take it out.

Here is 1 teaspoon of salt.

When add dried parsley.

1 teaspoon of dry parsley.

Yeah, oregano.

1 teaspoon dried oregano.

1/2 Cup of Parmesan cheese.

And just a little pepper.

Mix all this up and make meatballs and fry him up.


Meeting on medium heat I'm gonna add.

Send the olive oil in there.


And here's my ball with the.

Hamburger the ground beef, make sure I'm gonna start making the meatballs.

And just put him in here and you want to fry these up just slowly, not fast or anything, just slowly.

Just put him in there and.

Probably do about half of 'em.

And then you know in two batches.

Oh God, I can't wait to eat this. This is gonna be good.

Where are my old old recipes?


5 minutes.

'cause if you don't let him do that.

Will kind of break up in the sauce and you won't have meatballs, you just have like ground beef in there. So put those in there.

It makes a man Jetlite.

And you have your spaghetti and meatballs. Just about that. You need to let the meatballs heat up.


Sing your beriani by Browning sliced onions in hot oil.


And yeah, that is literally it is pouring out my gravy.


Say I'm using some gravy beef and we're just going to Chuck that straight in in about sort of 5 centimeters, or about 2 inch pieces. Next, I'm adding in two small Brown onions, which I've just diced up one clove of crushed garlic, about a teaspoon's worth and two red capsicums, or red Bell Peppers. Depending on where you live in the world, which again, I've just D seeded and diced up give.


2 tablespoons of Sweet Paprika now. This is sometimes called Hungarian Paprika, so you'll just have to look for it. It'll be in the spice aisle in your supermarket half a Cup of beef stock.

And half a Cup of water.

Season with little salt.

And some pepper give that a good stir together.

And.


Or 4 hours on high, but I highly recommend cooking it off of the 8 hours on low as I find the beef becomes a lot more tender and beautiful with a much lower and lower cooking time. But feel free to do the quick version if you're short on time. 8 hours later and let's take a look.

Cool steam.


The blob of sour cream just before serving.

And we stir that through and it gives us a lovely thick, creamy effect. I cannot wait to have it.


Into the into here.

And you are.

Mix the eggs a little bit. The reason why the reason why you mix the eggs because you don't want them.


Would get stuck in lumps with the flower.

So.

Mix it all up. Then you add your beer and you mix the whole thing up together.


Very soft.


Adult.

One Tabas Mail.

Wouldn't have tablespoons registered.

This is a fine Fishel's called Massaco 1 tablespoon in the booth.

That's actually.


I'm cutting into heavy side.

Wait, do you have?


Here we can make triangle.


Drain the pasta. Add bacon to the eggs. Pour the spaghetti in.


Steer thoroughly away from the fire so all the ingredients get a good coating and surf.


Hot of a pan because you can burn the Curry paste instantly. If you think about it, Curry paste is just herbs that I'm tiny. Tiny pieces so they can burn easily. So just a little bit of vegetable oil in there.


Going with my Curry paste, I'm not going to wait for the oil to heat up because it's OK for the Curry paste is slowly heat. It's an easier heat control for me, so this is my first time.


And then just pour this right over the top.

And just kind of spread it out nice and evenly.


Let it rest for about 10 minutes before you slice into it. If you try to slice into it when it's very hot, it might crumble a little bit, so you just want to let it sit on the baking sheet for about 10 minutes and.


It's like.

There it is. It cooked for about an hour. It's nice and crisp on the outside with that.


Just to get it all combined because I don't want to just kind of dump it in there and have one.


In

And then in with our bread crumb mixture.


Started use two or three cloves of garlic.

We like to have Garland.


I want to chocolate into small pieces.

Kendall.


2 tablespoons of olive oil into the pot.

Then onions.

Salty.


Brown

Turn Brown. I'm gonna add the Hungarian Paprika 1 tablespoon.

Constantly so doesn't burn. I'm going to add the meat.

Stir and stir the meat until it is fully coated. Was the Paprika and I added the mean has been simmering in itself?


The garlic.

Fun, baby.

Elvis song pepper

June. Add enough water to cover which is a pad.

Never gonna let us summer for about an hour.


Not mil message. Calm it down a little.

Oh wow.


It is.

Some sugar my fish sauce I'm starting with just a teaspoon I'm going to.


My chick in.

Let the chicken cook briefly.

My cameraman is having a.


And then throw in your egg and then you're going to get your hands in there and kind of toss this around.


Slightly until everything gets really thoroughly comby.


You have a baking sheet here that I've lined with some parchment paper and I just put the parchment paper on there so that this doesn't.


Get the meatloaf out, one to the parchment.

And then shape that.

Into a nice loaf you see I didn't pack it too tight.


We're just going to mix these together and when I was a kid, my mom always used ketchup, but I like to kind of jazz it up a little bit with a little bit of the barbecue sauce.


So I'm going to mix our celery and onion in with our ground beef.

So they make and we want to mix this really well. We're going to form this into four patties.

We're going to.

Make sure everything is mixed in nice.

If you want all your.


Sounds burger and I'm just going to set that on top of our plastic wrap.

Put my ground beef in the center.

And just put a touch more on top. There we want to fill it right to the top.

Take and turn that off.


Delicious when grilled and makes a great sandwich for two.

Another little trick we can do here.


Created a Lupe Fiasco is backing him.

He said pull a trick in there, honey.

Which Hardin I.

Jalani Kelly School Hot Segway.

Or


A ****.

On I got up pick up asunder, corrected to Kuti, who eagle image.


God, I'm here.

Obviously.


And we're going to marinate it in a little bit of olive oil.

Some fresh thyme.

Little bit of salt.


Give it a good whack there.

Quick little shop.


Kind of bite size.


Well, the Calamari.


We're just going to add those to the bowl with the wrestling gradient.

At this point we just need to.


Couple of small burgers for the kids.

Just.

Take a little bit.

Make a couple of little tiny burgers here.

Now remember when you're.

Getting ready.

To.


This big bowl and so that you're going to add 1 Cup of diced up onion, a Cup of diced celery.


For as much time as recommended.


Fried bacon in a pan with a tablespoon of olive oil.

When the bacon is goldish and crispy, take it away from the file.


The burgers

so we don't have a lot of salt in one spot.

Put a little bit of pepper.


And fill it with water and put it in.


Has to make the perfect mashed potatoes. You gotta start with cold water because when they when the cold water goes to boiling point, that way the potato gets cooked really fully all the way through evenly. If you put the potatoes in boiling water, the very act at the potato starts to get cooked right away, while the inside hasn't had a chance to cook yet. So that makes it uneven and not very good. Now I'm using a potato ricer to get these nice and fluffy, which means I don't need to peel them because the potato Reiser catches the skin. So that's another reason why I love the potato ricer.

But if you want to use a regular masher then I would suggest you peel them first and all I'm doing is just quartering the really big ones and having the little ones.

And then I'm just going to put these into the boiling water. Will actually into the water bring it up to a boil and let it cook for about 1/2 hour or so, or until the potatoes are.


You can put your potatoes, peeled and everything in here. I'll just put a couple pieces in there so you can see and then you can just pass it through.

There's no peel in there.

Right, it's all appear. See that that's going to make your life a whole lot easier. If I can get ahold of it and get it off. So I'm just going to continue passing them all through.


Not yet.

You wanna see fire on high heat if you wanted to Karma lies. If you sear it too low you just run around on the fact that you don't have any color. You really need to bring bring the flavor forward by giving conversation.

You know?


Here.

Itself is dense. Right now you are nice color, but you wanted to be soft to the touch, not firm. I'm gonna put it in the oven.


Collector of hits.

You should have a life to do that.

Now we're going to split it in half.

This is we have to slice.


This is a guy will just little more on it, so I look at little bit.


Chicken on it.

Then we definitely flower.

They don't make another eggwash.

Then we busted in.

Background.

This is.


Do the same thing.

Big Wash.

Then another.

Another egg wash.

Then crumpet.

Here we go.


Now, as soon as you add citric acid, just add a little bit of water.

Hahahaha autumns just makes the citric acid in the water and add add chopped coriander and also a little bit of mint now you know the secret of this street side some owes us very very tasty in this figure. Dad the potato mashed.

Just cause this.

Now this masala is already we're going to always remember. There is the masala when it is done because.


To make our summers us now I'm going to make this by taking around 300 grams of flour. In this further flavoring, I'm going to add are joining the dough, and in this ad right amount of salt in the sheet. Now make it well and pour around 100 grams of vegetable shortening, oil or Ghee, whatever you want to make now.

Add water and make it a stiff dough that is like Prado art. Like chapati. Chapati is very soft, the poor is a tighter though so we're going to add water.

And we're going to make the door. And another thing is, once you make the door, we're going to rest the door.


Your samosas will come out even better. Now the dough is ready. All you do is just take a clean rap or a cloth and just grab it. And after resting it for you know 30 minutes, we're going to make this.


Most sheets are ready. All you need to do is just.

Wet the edges.

And make them into cones.

As simple as this and stuff this potato masala.

In here.

Just make sure.

Stop them good and then bring these edges and press it hard. OK then the same thing this side and this triangle. Bring it in here and the fold and press this really nice.

Look at this. Once you press this, this will get nicely sealed. So when you fry nothing is going to come out.

Now put it on the table and give them a nice shape. That's it, your samosa.


Now you're going to fly the same as us in oil.

The oil should not be too hot, but it should not be too cold either. Once you add the start, bubbles should start coming in an fright till it is nice and Golden. Now after frying look at these samosas. How evenly colored there you know, that's when you are. Some of us will come out perfectly. Good. Samosa is good only when you have the samosa bite. That's what I call the samosa bite is. When you just take a bite.


Below in half.


So.

Really important because it's fat that you score it, not only for its presentation, but the reason it's being scored is so that the salt gets into it.


Season four out pretty liberally. Don't be afraid.


'cause then when the race is then the chicken will be.

Perfectly done.

Smell so good.


Like Hi Basil. I knew it was it felt a little.

Strange Thai Basil. You want to turn off your heat first, then you toss in the Thai Basil because you don't want to cook with.


Cubes we're just going to let this sit for a few minutes so that the bread can kind of absorb that. I'm just going to toss that around a little bit.


All the meat is sizzling. I'm going to Peel and ice.

Three potatoes, one parsnip and a handful carrots.


What is celery seed?

Chopped up potatoes.

Carriage and apartment.

We are ready to certain.

Water into cover.

Now we're gonna go ahead and simmer.


Now we're going to slice the green and red pepper.


When all your other vegetables are almost done, add your pepper.

1 tablespoon of tomato paste.

Are you cooking kiloseconds up and you're done?

You're gonna love it. It's delicious.


Soy sauce, just a teaspoon or so.

All the details of the recipe is on my website. If you want measurements and everything, that's all there, so just some soy sauce and.


In a food processor until they're very crumbly.

No, you don't wanna do it out of the can only because the garbanzo beans or chickpeas that are out of the can have a lot of preservatives in them, and they're a little bit too wet for the Falafel. The mixture becomes two points in it will fall apart on you when you're trying to fry it.

No, use a spoon shipping on the side to make sure that they all get blended the same way you want to get a large bowl and you want to empty them.

Into the large.

Let me show you.

Look up crumbly. The mixture is they're not a paste, they're just very crumbly.

Now, while you're doing all of this, you wanna heat about an inch of oil in a pan.

Vegetable oil, corn oil. As long as the vegetable oil that's fine, put on low heat and that the oil warm up quite prepared.

And next, we're going to do is we're going to blend the father beans.

Make sure you buy the Peel Fava beans. I know that sometimes they sell them unpeeled. You want them peeled.

Put him in the blender.

London, the same way that you did.

Probably.

And they are the same texture.

As the homeless or as well we call it homeless in Arabic, but they're called Chickpeas or garbanzo beans, and these are fava beans.

He's a lot of beans in Middle Eastern Mediterranean cooking, as I'm sure you've noticed.

Now you have them in a nice bowl. Just mix it up with a spoon.


Play their next thing you're going to need. Also, you're going to blend it in. The food processor is 1 big yellow onion. I just chopped it up coarsely just that it fits in the process. Are you going to also need one whole bunch of cilantro or about 2 cops? Make sure you wash them, rinse them out really well. You don't have to tell him up or anything 'cause we're going to put him in the food processor and you One Cup or a half. A bunch of parsley, flat leaf Italian process is the best. It has a lot of flavor.

The main ingredient, the best ingredient in the world. Garlic 8 nice large cloves of garlic, minced. If you already have your garlic man, you want two large tablespoons of garlic garlics, amazing as great aroma. Agree as a great element to the dish. It's great, so let's put all these in the food processor and then we're going to blend them up.

Make sure they all fit in here.

And then just blend it out until it's well combined.

OK, now that that's done, we're going to add it to the bean mixture.

Picture.

Or like this is so good, so well worth it all you all you fans out there who've been emailing me and telling me please make the other Philip will please make it from scratch please please please. I am doing this for you.

So Alice.


Now, if you see the mixture is a little bit too dry, you can add a tablespoon or so of water.

Missy.


I have the oil heating medium to low heat 'cause you want the falafel to cook all the way through. Now I have a falafel makaran. I have two spoons I'm going to show you how to make it both ways. You also want a dish with a paper towel in it to absorb any extra oil you don't want to come out too oily, so you get that falafel.

Put it in the mold just like that. This is how they make in the restaurants.

Default make out nice. You just going to want to drop it in.

Just like that.

Let me show you how to make it with two spoons. If you don't have the mold, that's fine. If you buy the box from my website, I actually comes with a falafel maker, the Falafel mold. But if you have two spoons, then you don't need it.

Because look at that.

You can just hold up two spoons.

You have little Round Falafel.


The chicken is cooked through and then that's it. I like to add fresh cilantro.


Now, don't you dare use cooking oil.

Not only that, life tastes better.

It's much more stable cooking fast, but it's actually better for help.

All right, it's actually handled heat and light.

I've not work you stuff from supermarket because there's been industry processed.

And it may be harmful for health, but good old fashioned. He'd rather black is actually good for you.

And if you are going to use a lot of it.


So the lattice all heat up. So we add audience.

Now we can see nicely.

Top news are trying.

So I can come to heat.

And let them cook.

Still, onions are nice Golden color.

Now I I found out that these purple onions are the best kind for blush.

It seems to me it tastes better than with yellow or.

Right audience, but you feel free to try any kind of audience you like. This is just my recommendation.

I just find those purple onions go best with the meat.

So now I just still fry them until the.

Nice.

Translucent and bit Golden.


I'm going to put it all in.

And get it browned.

So I'm going to crank up the Heat again.

And I'm going to stare it together it on the end.

And I get the meat nice and round.

Now.


Now we are gonna dust very generously.

With Sweet Paprika.

It's important not to overdo it, because then it is bad, but it takes quite a lot.

Anyway.

Haley really generosity, you oughta cover it basically with Paprika.

Now this ought to be enough.

So I just stared in.

Maybe I did a little bit more.

But Africa is what makes glass blush.

Different from any kind of basic stool.

Yeah it.

It can use a little bit more than that.

This oughta do it.

It smells great too.


Another you know.

Garlic.

Some measure.

Little bit.

Some like that better.

That's basic stuff.

Some cumin.

Very important.

And.

To start.

Chili Peppers

I like it, like it a bit spicy so you can start with only a little and later on today state and determine whether it needs more about.

I started just little because you can always add more, but you can never separate.

It.

From the mirror by while it's already in.

So now we can see it's beginning to look like glass like a stoop.

So I just stare, cook it for awhile, little bit just a few seconds.

Just to give a spices chance to blend with the meat.

And now I'm going to slowly.


I start with B bomber. This is homemade.

This is my own bomb, but it's not from the cube stuff.

But this is really my own home and stuff since this is my last.

This is the rest of my supply I guess I'm going to show you how to make both be one vertex time be'cause.

This is all that's left.

But it's really important.

So the quality of meal.

It's really good. Great if you have some good quality homemade broth and not some instant you stuff. It really makes quite a difference not only OK on taste, but it also makes me or so much more nurturing. So much more healthy, so much more nutritious volume.

And because this is.

How do you check goulash and rechecks? Laugh? Nothing more than our beer.

So I'm going to add a little dark beer, not too much, because then it would wreak of beer, but only.

Bit of it like a Cup at most.

To add the distinct.

Bitter flavor.

Yeah I did.

I think this is.


This mommy taste to come true. You can add just a little bit, really a little bit of some distant soy sauce.


So let's start now. First of all, you going to put dashie into the pot.

And turn on the heat.

Now, when it comes to me so you do not want to boil missile. The reason is it's a fermented food and it has so many microorganisms living inside. So if you boil this the harsh heat will destroy the flavor and it just doesn't taste good. So whatever, you need to boil, you need to boil before adding me. So so today there's only one thing that I need to boil which is.

Diakon radish. So I'm going to cook this in in the bashi like this and let it cook so the.


Before we add missile, you want to turn off the heat so that it doesn't boil over and per 1 Cup of.

Dashi stock we're going to use one tablespoon of missile, but this is all depends on what type of mystery you're using. 'cause some missile is more saltier than the other, so make sure you taste as you go. For example, if you have three cups of dashie, put 2 tablespoons 1st, and then taste, and if you need some more, then add one more so this is how you do this. You don't have to have this one, you just need regular.

Strainer and.

Alright go so. All you do is just mix this and make sure everything is dissolved, think so.

All dissolved.

Very cool.


Again, but this time you were just warming this up, not boiling it, so this is already a good temperature an it's ready to be so.


I did was I put the heavy cream the whole milk in the butter and I just let it warm up. You don't want to let it come to.


And I guess, but you know, it's like I said, it's totally optional, so I'm just going to work this in little by little. You don't want to start with too much, because then it's going to be difficult to take it out if you've overdone it. I'm going to just season it. You want to season it. Well, my mother, my mother would have a heart attack right now because I'm using black pepper. She uses white pepper, but she's not here, so.

I do what I want, season it with salt because potatoes are just very, very bland and they don't taste like anything unless you solve them.

Add touch more cream.

And this consistency is perfect for me.


I'm just going to put in a bowl and we're pretty much done now with Thanksgiving. Run around the corner, you know everyone is going to have mashed potatoes and I know quite a few people who are going to make him right out of the box. And I think that that is tragedy because you can make it from scratch. You can make it super easy, it's not expensive and it's so like how long did it take? You really didn't do much besides put 'em in.


Parboil curling up giant, which is *******. Adios, kovalcheck, where they can pull on our bowling alley or Whiskey Bad Aluco, Great Carnegie.


Bandmate Mechanic Mechanic is giving my brother hates me.

Better come back.


Schedule.

Hello Hey.

It will be odds.

Darling to AP as he sought.


Yahoo.

Art.

You don't pass up salty Hogan.

You say I'm a scandal, darling?

Bad darling about.


Knock, knock.

Is kasat kuti who call emerge?

Tortoises are done he or to listen not make Jefferson.

Or this case art?

Parsley.

Yeah, I look. It's at me.

Order Arbec trailer.


So just make a little pile out in the middle there.

Some Calamari in the front.

Just kind of nice rustic dish.


It's got a sour kind of red Berry Cranberry Flavor to it. We're just going to season that and this you could do even the night ahead of time. It's just going to get more flavor.


We got some water over here. We're just going to add that to boiling salted water.

Those are going to take about 8.


It's pretty strong it salty is sweet and sour. It's got with the Japanese calling Mommy. It's the 5th flavor sense, so there's a lot going on there. We're going to add a little bit of soy sauce next. Rice wine vinegar.

Pinot noir virtue.

Then we're going to add a little bit of Mirren, which is a Japanese sweet cooking wine. The Little Sesame Paste, which is often used in tahini.

Pomegranate molasses

just give it a little pinch of salt there, and we're just going to whisk in the sesame oil.

Really, really fragrant. A lot of big flavors going on here. We're just going to add a little bit of olive oil. It's pretty much our vinaigrette.

Anwil


We're just going to Brown the potatoes in a little butter, so a little bit of salt.


Cherries are looking good.


Then we're just gonna give the Calamari a rough chop we can actually throw the tentacles right in the bowl.


As lean as you can get. There's very, very little fat. If any fat on the Canadian Bacon and it is to be heated very slowly, don't cook this too fast. This is Canadian. Bacon is from Nodine's Smokehouse in trying.


Source now we're going to cut our sausages. OK, you get a really sharp knife, OK, and tip first.

I'm just going to make an incision.

And just cut like that, you don't wanna go all the way through.

OK, and we just want to go up to about there.

Just Mike.

An incision like that.

And just pulled apart.

OK, so we've got something like that in coming with a little pocket inside the sausage. Don't go, just go up to about there OK and don't go all the way down.

OK, now that we've done enough sausages.


In a spoon.

Some of the source in there.

Can I just like that?

Just be really.

Gentle with them.

Take a bit of K with ease.

OK, now this might seem a bit of work and you know doing this for a few people, but.

Let me tell you, it is well worth it.

OK, we got a source.

We want to put it out.

Cheese just put it right down the bottom there.

And you go just like that.

Cover it up with a bit of source.

OK.


Just put your toothpick straight through there. That'll just hold the bacon in.

OK, now you get your bacon.

And just lift up his sausage.

Just wrap it around.

Till you get to the end.

And we'll get another.

Toothpick.

We will put that one in straight through there.

So holding that one so.

That's your sausage. They guys wrapped in bacon. Do it to the other one and then will put him on the grill.

OK go.


Go to cast iron griddle pan. Just tell you again that nice and hot. Put some oil in it. Just some vegetable oil and we're going to put our stuff sausages.

Straight on there like that.

OK.

And we're gonna put out other sausage on there.

Just like that. OK, we want the oil.

Dakota through now. You wanna cook these babies for more? I don't know about a couple of minutes on each side or you know maybe 3 minutes on each side. You will get you know. Obviously some bit of onion that will just fall out, but most of it will stay in there. OK if it comes out, don't worry about it. But all that cheese is going to melt when the heat comes through and the bacon is going to be crispy. The sausages are going to be absolutely beautiful.

They are packed full of flavor. Hot dogs are cooking nicely. That's a nice color just here and the hotdog. Here's or cooking nicely. Got a couple of little pieces banging that have fallen off, but I've just turned these and they're going to be done and probably another couple of minutes.

And then we'll put him in our hot dog buns. Now, if you want to toast your hot dog buns, I would do him right now at this stage. If not, just leave him and then will assemble. Am pretty soon.


OK, now it's time to assemble our hot dogs.

Already what I want you to do is just pull a hot dog over.

And can I just on the bottom there you can see all their cheeses all gooey and Milton looking lovely.

I'm coming on, just pull.

The toothpicks out.

You bike, it'll stay right there because it's now attached.

To it.

Now, like I said, you can put a bit of it.


And this is optional. I'm putting some sauerkraut just.

Over the top, which is just some cabbage and water and a little bit of vinegar, I'm just going to put that over the top.

And I think I've got some of this source leftover. What I'll do is I'll just drizzle that over the top.

Just like that.

This 'cause I had some leftover and it's really yummy.

And that my friends is 1 hell of.


By product, but I like to use bacon so you know call me about Italian or you know, call me a good American. But I like to use bacon. It's got a little Smokey flavor. I think it works really well. I actually have pepper bacon here.


Half a Cup of vodka. Now stand back when you do that because it could flare up and it usually doesn't, specially if you're using a pen. The shape I'm using using a really shallow panic and flame up, so be careful with that.


Heat up your.


Step One, Grill your breads.

Place the Broads on the great over the outer ring of charcoal or on the second tier of a gas grill. This keeps them away from the most intense.


Step 2 turn your breath.

Turn the Bratwurst so occasionally so they cook on all sides equally. Don't let them burn.

Grill for 20 to 30 minutes.


Into a soft roll, top them with your favorite condiments such as ketchup, mustard, sauerkraut, and relish. Then kick back with a cold brew and.


I did it all right, so since we are making bokchoy kimchi, I found myself a lovely bunch of baby bok Choy and what I've done since a lot of leafy greens tend to have a lot of dirt in them. I basically rinse them, of-, put them their tail side or little butts up in the air over a piece of paper towel just so they can kind of dry out and let all the water trickle.


And there we go, yay. So you want to basically blend this until it's pretty smooth. I do.


So on to mixing. So first of all I'm mixing all of our admins vegetables with the hot pepper flakes.


To throw in an egg and his reasons for this as well, it was an expression in my grandmother's data over egg the Pudding.

And what it basically meant was to make a food too rich, but it was also kind of using expression for showing off a bit, because eggs as a protein. Well they certainly want a rare commodity, but you wouldn't. You wouldn't be throwing eggs into things really nearly either. You know there were a source of protein and they were a serious food.

So you be careful about how many eggs you put into a cake, and you put the majority of your 8 hours were rich cake Christmas cake and we don't. We don't have to think about those things anymore. You know. We think we know what we have a different kind of poverty now. But in those days you know poverty was not having enough eggs.


Just has to be done. There's one and always make sure that you have a top and bottom on the plate.

There's always one that's a little flatter, and one that's a little rounder.


And I always put a tiny little dab of butter. Don't tell anybody. I don't think this is in the recipe.


And we put our Canadian Bacon.

Now, if you don't want to put the butter on, you could put two slices of Canadian Bacon for each half. I think that's what the recipe calls for, but one is plenty.

And the eggs themselves look how very nice they are.

And now for the final touch.

You're wonderful, wonderful hollandaise. Now, this is what brightens up the entire plate.

Look at the color of that Nets because of those eggs. Of course. Look for fresh eggs.

And this is light hollandaise. Do you see how it's going on? It's not thick and gloppy like you get sometimes sprinkle with a little bit of freshly ground pepper.

And if you like some finely chopped chives.

I won't have.


Furb to break the English muffins with my fingers. You could also use a fork, but I like the roughness on it and these should be placed in the toaster and just get them ready. Never cut an English muffin with a knife, not even a serrated knife that does not give you that rough texture that toast.


And if these are really really fresh eggs, that's the best. You drop the egg into the water and immediately with a slotted spoon, pull the white up over the yolk. You want a nice roundy, overly plump poached egg. You can move it around a little bit. You don't want it sticking to the bottom of your pan.


Turned if you cook the bacon too much.


Slowly now approach day if you're going to Reheat. It do it on the soft side an handy tip, is when you take out the poach day.

You can drain it on.


1 1/2 tablespoons of freshly squeezed lemon juice just gives you that really nice flavor and then you slowly whisk in your melted cooled butter. Now this will have to be used quickly, so we're going to have to put that toaster on now. There's a lot of milk solids in the bottom of the pan. Here I'm going to just pour off the melted butter, leaving the milk solids in the pan. I don't want that and season with coarse salt.


And family in the kitchen helping you make these. I'm sure when you were little you would help mom in the kitchen make things here. This is where they're afraid to break it and they just target really hard. So it's almost like you're making a burrito. But super super tight, so we put the shrimp up top face down actually see it.


Then you just cut it and don't get fancy right? Don't be serving with this. It's a peanut sauce with me so.


Keeping source I.

Half a Cup downside cream.

About the tablespoon of milk and Franks Red Hot original sauce.

So call me behind favorite Naxos Nagamitsu by putting in a meeting your parodied also dependencies.

Dipping Sauce Nagar going in your. So I'm going to put a tablespoon of Franks red hot sauce, little.

Song.

But why you need a minimum shadow mountain hunkered in abortion in your heart is somebody not interacting milk. So we mix like that in together in computer lab. Nobody to counting meal.

So this is how we're going to serve our onion rings. So how about my?


Add underwear, nothing, body is still again at Insignia adding dipping sauce.


Bring a large pot of water to a rapid boil and then add the noodles.

Stir the noodles in the hot water and cook for just one minute.

As the.


Pour the noodles into a calendar. Now we rinse with cool water several times to stop the cooking process.

Toss the noodles in the calendar, shaking off as much of the remaining water as possible.

Now, spread the noodles onto a large plate and allow them to air dry while we continue with the next steps. I like to put down a piece of paper towel to help absorb.


Next we make the filling for the want and we start first by thinly slicing the shrimp.

Let's add it into the bowl where we have the ground pork.


The iceberg lettuce start in the middle of the rice paper and leave some room on the sides so you can rap and roll. Then we're going to add some more greens to the top. The cilantro, the Mint and the cucumbers. Now we're going to.


With some rice noodles now here's a tip for you guys. When you're done cooking the rice noodles, they've already come to a boil. When you're ready, you want to make sure to run them under cold water. This eliminates them from sticking and then have the rice noodles off with some shrimp, we're going to add some child so you're just going to lay the chives on the top, letting some of it hang out of the other.


Time to wrap and roll.

Pick it up from the back end. Just like wrapping a burrito.

You're going to tuck it in as you're rolling.

Now we're only going to do one end because we have the chives coming out the other end. We really want to see those chives.

So we're talking and rolling.

Now take the other end and fold it over and roll.

Write-off of the drying plate.


Better now you can't have Vietnamese spring rolls without some Asian dipping sauces. So I brought along two of my favorite. We have a peanut and then we have a sweet and sour sauce. Alright guys, let's get sassy.


Yeah, yeah, and it's just rice paper. It really. You don't fry it, you just dip in warm water to get it all pliable so you get it out.


You got lettuce noodle. This is traditional with shrimp or mom poodle aioli in there at low fat in there. And that's really the secret because everything is so lean here. You got poured. This is rice noodle you would hydrate from a store that you buy stuff. Why is?


Is one of your favorite go to dishes to make especially around the holiday season is so clean and simple the sauce got a lot of flavor. It's just not overpowering is something. You know how you like matzo ball soup is so clean and simple. Sort of same thing.


Flavor just pure an. So I got the noodle, the mint. I think what I love about this dish too, especially when you're entertaining is you can get your friend.


For the seasonings, let's add the minced onions.

Minced garlic.

Oyster sauce.

Sesame oil

sugar.

Salt.


Mix everything together, combining all the ingredients well.


Now we can make the wontons take one of the wrappers and place it on a cutting board with one of the corners pointed toward you place about a half a tablespoon of filling onto the rapper.

Dip your finger in water and run it along the top edges of the wrapper.

Take the corner closest to you and fold it over, lining up the edges. Now press down along the edges to seal the wrapper.

Gently press your finger into the want on making a small indentation. Wet your finger again and dab it on the right corner of the Wantan. Now bring the corners together so the rapper.


Bring a large pot of water to a gentle boil and then add the wontons, afew at a time.

Gently stir the wantan, making sure they don't stick to the bottom of the pot.

Cook the wontons for just five minutes, stirring occasionally. Avoid rapidly boiling the water as it will cause the won ton wrappers to break. Scoop out the wantan using a slotted spoon.


Skillet add the minced garlic and vegetable oil.

Saute the garlic over medium high heat until it's Golden Brown. This takes.


Now for the final part, making the soup in a medium saucepan. Add the chicken broth and then add the water. Now at the quartered onions. Don't worry, we're not eating all of these onions. There used to Sweeten the broth. Cover the pot and bring the broth to a boil. Turn the Heat to low and simmer the broth for five minutes. Now that the broth is sweet and we can scoop out the onions.

Let's give the broth a taste. Adjust the salt or sugar levels to your preference. I am going to add a little bit more salt.

Add the baby Bok Choy to the broth and cook for just one minute.


Of the noodles into a bowl and then sprinkle half a teaspoon of sesame oil on the noodles.

Add several pieces of the one ton and then some slices of roast pork.

Add the Bok Choy and the shrimp.

Let's add the fresh chives on top.

Ladle a generous amount of the broth into the bowl.

Add the delicious garlic topping.


Some black pepper and some fine salt. There we are. Mix it all up.

If the.


Yeah, and mix it all up.


Body in a little.

Little round like a little tires like this. I like it when they're not too thin. OK, so there we are this has been.

You cut it and then you dip into your past Ella and straight into the Fryer.

Yeah.


Stella

and the head.

When you go to the tentacle that too big you cut them available lattice. Then you cut this in half and you just put in the pastel as well. So now.

We go all our.

Calamari


Dip into a frying pan.

Into the front. So into the Fryer.

OK.

And that we have.


Your hands.

OK.

Let me show you the falafel mold first. It consists of two different pieces. It's a sort of spring loaded.

Apparatus that has this little handle that you hold onto and this is really convenient 'cause you just.

Pull this down with your thumb and then you take this paddle and you just.

Pack on and it's about 2 tablespoons.

And you really press it to shape the Falafel.

And you make it a little dog shaped.

Look at the spring it Springs up.

And you just transfer it to your tray and do that again.

OK.

Just little Dome and how easy you just transfer them to the tray. Now This is why it's important that all the ingredients aren't full of water when you start because you want this to hold together. Now let's say you don't have the falafel mold. You can just take about what's 2 tablespoons.

And you just make it into a Patty.

And you sort of flatten it between your hands.

Now you got it.

I just make them a little Dome shaped.

There you have.

A Falafel Patty and you can make those so with or without.

The Falafel mode. You can make these in there and then we're just going to take raw sesame seeds. You don't want to use toasted sesame seeds because they won't stick. They'll stick when you put them on here, but when you go to fry them, they'll come right off and you just take.

A little bit and you sprinkle the tops.

Of your falafel patties.

And just press it down with your finger.

OK, we're going to go ahead and make a few more of these.

And then we'll head outside to fry them.

OK so I.


Preheated, the two cups of canola oil in a small saucepan. You just want to make sure that you have at least an inch depth of oil in whichever pan you choose to use. So I brought it to 375, so we're going to go ahead and fry about four of these four or five of them at a time.

The reason we don't want the oil to be too hot is 'cause we really want them to cook all the way through and to get nice and crunchy on the outside.

So that the beans will cook through to the inside as well. I think I'm going to go ahead and put it out for him.

When you first put them in, just leave them alone. Don't touch them for a couple of minutes. Let them sort of combine together and hold together, and then you can start pushing them around a bit. And once there are nice Golden color, you can remove them. I've double lined up dish with paper towel. I'm going to transfer them to that dish and then we're going to go ahead and dip them into a tahini sauce of the tahini sauce that we've made is. It's also in the book. It's half a Cup of tahini, which is the ground sesame seed.

And you take that first, you mash one garlic. Large clove of garlic with salt, using a pistol. Then you add the tahini and half a Cup of tahini.

You mix that around and you add 1/3 of a Cup of fresh lemon juice.

1/4 Cup of water and 1/4 Cup of finely chopped parsley and you get.

This garlicky, tangy Lemony flavor tahini sauce, which is

perfect to dip the falafel into. OK, so now after a couple of minutes we're just going to go ahead. Now I'm using a slotted spoon so that I can take them out in. The oil will drip off and we can put them on my paper towel lined.

Dish to observe the rest of the excess oil from then look at that. How beautiful.

Their beautiful Golden Brown color and see the sesame seeds.

Have stayed on because they were raw. Now if you use toasted.

They'll just fall off while you're frying them, so let's go ahead and put another four in, and then we'll try. We'll go ahead and try one of these.


So far this first I'm going to make the masala by adding little bit of oil in a hot pan and we're going to temper it even with mustard seeds.

Hot oil and mustard seeds. Wait till the mustard seeds split up. Now look at this the mustard seed splatter. That's when the real flavor comes out. Add cumin seeds. Reduce the flavor reducer flame. Add Green Chili, Carrie leave and turmeric just.

Make this add a little bit of.

Salt.

An citric acid 2.

Kay?


Anyways.

And then just start mixing everything together.

And depending on how much have, you might just want to wash your hands and get your hands in there to zip.

Now probably going out a few more grapes in there and possibly another Apple as well.


Rough textured side and then you want the texture side off and then you get a ball of rice. Make sure your hands are wet so the rice doesn't stick to them again. We're going to want to squish input.


Small bowl at lens. Adding small Boulder in Pakistan mastermind nothing I think flower.

You watching baking powder?

But in arena, adding salt.

It did not hello in Latin so long gone but blend together.

So, but the Highland in adding to my booty, set aside Muna Natin Ito.


Call Atkin record. I am adding egg and then measure between Latino adding egg.

And then he had nothing. The Toyo adding milk.

Then you mix that in together.

She said yes. I did more than that in Italy.


Saturday onion rings 9.


Out the side and squish it and you push it, but with the spicy tuna roll you don't want to go all the way to the end.

So use your fingertips, push it to the edges.

And now you're going to want to turn it 90 degrees and this one you're not going to flip over the first thing.


And then put it so the ends are so a little bit of it is sticking out. It looks nicer that way. Second, I like to put it in cucumbers instead of just putting it like this. It looks a little bit nicer if you cut it in half first.

On an extreme bias, and then stick it in the middle. Third I like to.


Coded pieces and put it in your hot oil. It won't take long for it to fry, So what we've got to do is get back there and get some RV's. Try to get that.

Covered in one layer, I won't be able to do them all in one batch, but I'll come back and just repeat that process when there Brown on the bottom or Golden I will turn them over and let them get Golden on the top. By that time they will be done all the way through an I have a platter with a paper towel waiting over here for them so will be getting these done and serving him with a nice dipping sauce in two minutes.

We finished him frying are chicken wings. These are bound.


To make sure it's thoroughly washed under the tap.

And then just slice it into chunks.


Wash celery under the top.

I'm just using one here and then. Just slice that into chunks as well.

And as mentioned, if you feel like you need anymore this anymore, anything just add in.


And half as well.

In the next game.


My fault now. I usually put between half an Apple and a whole aplin depending on how much letter shoes and I'm going to use a whole one here. Some people like it's be sliced white thinly, but I like it cut into chunks, so I'll probably divided up into 810 pieces and then cut into chunks lot. So just making sure there's no big hips going in as well.

So another thing that makes a Waldorf Salad, Waldorf Salad is to walnuts, so you.


Everyone about 150 grams maybe in this bowl of Salad. So if you just sprinkle those in as well.

Then just a drizzle of oil as well.

And to combine everything together.


That right in here.

OK, once I have that, so now the next ingredients are we putting the blade into the ball and will transfer three garlic cloves in there and we'll chop him until really fine.

Perfect so once I have that, so now the next step I'm adding some onions to it, so that's about two medium onions or 1 1/2 larger ones that I've quoted up already.

And the other element is a Kurd. So I'm just going to cut the carrot kind of course silly before adding it to the food processor. And I have that let me put that in an just couple. On enough. I'm shopping now. The onions and carrots.

And I will transfer all those vegetables in the press.


The pressure cooker just by adding a little bit of olive oil an I would trance.


Baloney beans I'm adding 1 pound of beans right over it and I have 6 cups of water right over.

K so once I have that one more item Bay leave right into it. So now let me close it and let me set the high pressure.

I just said the pressure cooker on 35 minutes on high pressure and believe it or not, just 35 minutes and those beans going to be butter tender.


Can you see how it is and you can see how my carrots and my beans already nice and tender right there and I was.


Do it.

OK, and I have some diced tomatoes I'm adding to it.

OK, so now we have that and let me set it up to Browning.


So just going to drizzle the past up nicely into it and I'm going to bring it back to a simmer and will cook the pasta for about 10 to 12 minutes. And soup is absolutely ready.


Relating.

OK.

So we can see how nice and you can even see it how tender those beans are and how easy it was to cook him just for about 35 minutes. Of course I want to get some of that broth and by the beans cooking that way it really thickens up the broth of you. See you can see.

So that and not the way I really like to serve it is with some Parmesan cheese that I'm sprinkling just over. And that can be pretty generous with the promise on cheese. You can even serve a little bit of the cheese on the side. And of course, sprinkling a little bit of parsley over it.


Or it's super super hard because it's made from ground up. Rice formed into these little plates and then set out to dry. So what you do is you going to soak them in water. We're just going to take. You can take a bowl. You can take a sauce pan just as long as you can submerge the entire piece of rice paper in the water and then you put it on to a drying plate. Now we're going to start layering.


Use a little bit of time and then stacking them into your container and don't worry about anything getting crushed. You really want to pack it in Nice and firmly 'cause that will allow all your veg.


It's so easy, it's unbelievable. What you do is you take the raw potato and you great it into a bowl.

Now you need to be a little bit careful with your fingers because.

Racing can be one of the more precarious.

Kitchen activities and the other thing to remember with this as well as much wear Polish nails because that has happened to Maine. I watched nearly poison the relation of my husbands.

My husband checked off the Mail and said are you missing a nail and I looked down and I was and it was stuck in one of his teeth. So that can happen too so that will do with them.


Take all the starchy as much of the starchy moisture out of this as you can.

And then you can replace that starchy moisture with a little bit of milk or a little bit of egg and not put a bit of begging to bind as well. Actually, this this isn't too bad. This mixture you can put it into a clean T cloth and really squeeze it out, but I find that usually.

You can just do it with your hands.

If you have good strong Irish hands as I do their small but they are strong.

So you got your driver.


You don't want any anything kind of Namby Pamby going on with that company should have heat going.

So you just mix that up. You need to put in.


To taste, there's nothing worse than.

Lance part.

Must have salt.

And then.

The flower.

The plain flour.

Gosh, if I run out.

See if I've got a bit of.

Self raising flour here. It won't kill us.

Mine as well.

And then you're just gonna.

Fix that up.

Is it gonna milk?

Well, you know what could have leftover yogurt if you've got it as well, will do the trick.

So you just want to and you want it good and wet. You want this. Basically these are potato pancakes, so you want it to be the same consistency as a pancake.

And in the spirit of pancakes.


To cook them, go ahead and drizzle or brush some olive oil on there. You know I don't have a brush 'cause we just moved into this place and my brushes in Florida and I haven't bought a brush yet so I'm doing this caveman style with my hands. You know, this is how Neanderthals.


Here years ago, slide into an oven at 400 degrees for 20 minutes and then I'm pulling it out. And then I'm doing a flip flop. You know just turning them over there not done yet and this is another reason you want him to be like these overinflated poker chip diskettes because they'll get more service on the pan, you'll be able to get a little more color on it. You know they'll be able to stay up a little bit better on the pain begin my flip boom back in the oven at 400 degrees still for 10 more minutes, and then that'll be it. You got some.


Here and I will slice that celery. So just like that.

OK, once I have the salary going I will remove now the salary from the Working Bowl.

K let me transfer that right in here.


So raise the Heat a little bit if you're going to do a lot of eggs at one time, and make sure that after the addition of each egg, you turn it over. Just pull up the egg white over the egg.

Put your toast down.

Skim the water frequently to get rid of all of this excess egg white.

And they are looking very, very nice except for that one. You see how the yolk has separated from the white. Just put that in the dog food dog will be very, very happy with that poached egg and now just take that other poached egg out of the ice water, see how pretty it is. Nice and firm. Just add that back and we have 123456 perfect.


And you can just slide your eggs onto a warm plate.

So that they don't get overcooked here. I think that's a perfect poached egg.

Another perfect one. So nice and Oval that is.


In here.

should be one.

Assault

sugar.

White pepper

let it be known that the stream together is ready.

Together


One time in here.

Something in between.

At the end you squeeze it tight.


Shut up.

Tell me joke.

OK.


Wife.

Hello weather.

Just a pinch of sugar.

And then light soy sauce.

And then.

Put your chicken stock.

Is it a Golden color?


They're almost floating on top. That means they've already.

Home.

Hold on top right.


Go ahead.


Now, just like before you scoop out the avocado with this.

Just like that, right? And then the the final thing you want to put in.


A spicy tuna rule and I like to put it in the big ball right in the middle. From here you just use your fingers.


Again, do tuck and roll.

Good.

Then you roll.

Next you grab your makisu.


Lay it over the top.

Then give it a squeeze.


We're going to put our soup pot over medium heat with a little bit of olive oil in it, and we're going to sweat some onions and celery. And as usual, we're going to add a big pinch of salt. That's going to help bring out a little bit of that liquid. We're going to give that Esther, and we're simply going to cook that for about. I don't know 6 or 7 minutes, 5 or 6 minutes. I never time it, I just cook it over medium heat until the onions kind of soften in turn translucent and looks something like that. See and there's the Magic of video that would take me like a paragraph today.


How to get started? I bought chick in in the form that you see right here it was. It was frozen and these were chicken breast with rib meat and this is £3.00 worth an what you'll see here is all of that minus one individual half wing that I put out here to show you what I've been doing. I had been using my kitchen shears to take off any fat scraps or any gristle. Anything that really would not be good.

In this meal or in this appetizer, and then I took each individual piece of breast an I chunked it up. So you'll see these are in pieces like that.

And there's no particular shape or size. Summer gonna be small like that and some are going to be larger like that. So as they begin to fry, which we will do in a skillet, will look at the ones that are getting done. Maybe they'll get done faster when they're smaller, but as they get done they will come out and they will be drained on paper Toweling and they will be ready to eat hot as they are with the hot dipping sauce. And I'm just finishing this one up.

Just give you.

An idea of how I chunk those up. It doesn't have any great importance as to what you do with them, just get them in pieces. Now I like to wash my hands and come back and continue with what we're going to do right back. So how can I chicken chunked an what I've been doing? Well, I've been away.


I did take some Atlantic Sea salt and just grounded over the top and turned that with my hands. I'm just demonstrating not putting a lot on now and then a ground, some fresh peppercorns.

And again with my hands, I work that in and Wash my hands. Now the idea is to dip our chicken into egg wash and then dip it into flour and then will come.


I too much to put a little extra egg into things and think of my grandmother died growing up. She like to write here that you speak another egg in, you know, enjoy yourself with a little right that looks a little bit. It could be a little bit wet.

Again, you know it's really just about look. See, you know it's a pancake mix and just kind of look see and you know what you put this in. The pan is that pan smoking yet?


Smoking pot and it is. I do like I have to say the old traditional.

Cast iron pan.

Now that's smoking. I hope this isn't going to be too much for disaster, be bit embarrassing if it is now, there's your box stay.

So nice little.

Another one as well.

Japan has suddenly miraculously Spears with cool down inside the bottle.

Now there you go.

So you just leave that to fry away.

Couple of minutes.

We don't want the perfect shape. It's nice and messy so we just let those fried appuram in it and then we can.


OK, we're going to turn the pancakes.

Oh, look at that, I'll stop the lights. All that looks delicious, yes?

Oh

get behind the Saint with a bit of butter and jam on that. Where would you be going now?

I see how easy that is. That's just like a little two minute snack food that's as quick as a pancake, you know.

Absolutely fantastic.

So we just let those.

Look for another second.


To lessen the pain. That's why I'm using the can 'cause it's less of a pain. I'm going to drain it and I'm going to rinse it. One can of Garbanzos.


Even then, most everything is going to go in a food processor. My hands are not frequently large, is just the angle of the camera. I'm putting half of the beans in there and then I'm going to go ahead and throw some onion and three cloves of garlic. But you know, just put two if you're not a garlic lover like I am, 'cause that's very garlicky. If you put three and then I'm going to put in my spices and coriander, some cumin, some Cayenne Pepper, Little baking powder, salt, the Cayenne Peppers, optional, you know if you're not interested in the Heat you know, don't use it, but if you can't stand the heat, get out of the kitchen.

As they say, some cilantro and Parsley Fresh Quarter Cup each, but you don't have to use both of 'em If you just want to use a half a Cup of cilantro or half a Cup of parsley, that's gonna be fun to do a little bit of olive oil. And then I'm going to top it with the rest of the beans from the can. You know, this is still just the same, can I just like to put him on top so my spices and stuff don't stick to the top of the price?


So I guess this little Rinky **** one that I make homeless in, and I'm not going to process it for very long, you know, just a quick little grind grind, then beat the machine and say bad machine so the machine knows it's been bad. And then I'm going to look at it. See, I'm looking at it right now and it's not enough, so I'm going to push it down and I'm going to pulse it one more time just for a second. 'cause you don't want to over process this stuff. You know you're not going to Puri it. You're not going to liquefy it, you know you wanted to have a lot of texture and you know the beans are soft already 'cause they come out of a can.

You know they're going to stick together just fine. Plus we're going to throw.


Anyway, just that Itsy Bitsy Teeny Weeny bid so go ahead and get your mixture process, throw it in a bowl and then we'll go ahead and put a tablespoon of bread crumbs or flower. And then you know we're ready. We're almost ready to put on a sheet. We're going to put in some lemon juice, too, you know, which you don't have to do sometimes. I put in images, sometimes I don't. It's not going to be the end of the world either. Which way in this case though, it kind of, I think, liquefied it a little bit more so that it wasn't as dry.


Alright, so onto prepping the Bok Choy. I find it works best if you actually chop it in half, which I'm going to do really sloppily with one hand, but I just find if you expose the little stems that allows the mixture to get nice and cozy in there, listen to the lovely crunch is the beautiful colors, doesn't it look gorgeous? So basically you want to gently mix this if you have gloves, you can massage it in yourself. I didn't, but you're.


Over here to a skillet that is heating right now it has about 1/2 inch of peanut oil and I'm giving in on that because we need to be ready for that.


I'm going to do is place some spices in with our flower. This is 1 Cup of flour.

And if we run out, we'll just get more, but I'm putting 1 teaspoon of salt and you might say, Well, you already salted that. The thing is, when it goes in the egg wash that takes a lot of the salt off and you don't get a whole lot of salt when you dip it in the flower, I'm putting in 1/2 teaspoon of Paprika. An 1/2 teaspoon of Rosemary leaves, so I'm just going to bring this together at the top. Not really zip lock it.

Let's shake it a bit sound. I see it kind of wavering a little bit that tells me it's really hot, but I'll show you a couple of days.


You're just going to take a couple of them at a time. There's about 3:00, put them in the egg wash.

And get them all nice and covered. Shake it up a bit and then bring it to your bag that has the flour and spices.

Then you're going to shake that really well.

And then reach in there and get one of you.


Carla can give that Esther, and we're going to cook that for just like a minute. The only real way to screw up this step would be to Brown the garlic, which remind me to tell you do not Brown the garlic. I just saute it for like a minute, and then we're going to introduce our liquid. I'm going to use chicken broth. That's my personal choice.


And we're going to very carefully blend this absolutely smooth, right? This is obviously edited, but you're going to get blamed for at least a few minutes until it's as smooth as silk. And because of the rice in there, the appearance is going to change from red to that more familiar sort of cream of tomato orange.


Sugar maybe a little more salt. Who knows, you might even put a little more Cayenne in. That's been known to happen alright. Select with most recipes. I do not want you just blindly following the ingredient amounts if you want this to work for your taste, you have to adjust. You are the Sanjay Gupta of your soup to shoot. That was one syllable away from being perfect. But anyway, what I'm trying to say is a justice with sugar, salt and pepper until it's like the best soup you've ever tasted. And at that point your tomato bisque is done. We're going to label that into some hot bowls. Just put a few bowls in the back of the stove. All your cooking. They'll be plenty warm enough by the time you're ready to serve.

Of course, you could use a warm oven or maybe just keep them under your sweater, but regardless, we're going to label that up. I'm going to garnish with a little more fresh cream on top, and some chopped Basil just 'cause it goes so perfectly. And you may remember this garnish from such tomato based soups as every single one I've ever done, and that right there ended up being a beautiful, tasty Nana.


Will work beautifully here, especially one made with mushrooms, mushrooms and tomatoes. Always delicious and if times you're tough, you could just use water. That's fine. Well, not really fine, but it'll work, so we're going to pour that in. We're going to give it a stir and then it's time for the star of the show, the tomatoes.


Crushed San Marzano tomatoes or we've talked about those before and on the block post. I will explain in detail why I'm not using fresh tomatoes for this and spoiler alert. It's the exact same reasons we usually don't use fresh tomatoes for tomato sauces. And by the way, if you can't find crushed San Marzano, the can of whole summer zana will work. You just gotta crush yourself and that would be fine because we're going to blend all this.


We want to bring this up to a simmer, so I'm going to turn my flame up to high and while we're waiting for it to bubble, let's go ahead and season this up a little bit. I'm going to go with some freshly ground black pepper, little touch of Cayenne, and a little bit of Pep Rica. I'm using the plane, but I have used the smoke pepper Rica before in this and it is lovely and at this point I'd probably add a little more salt also, but my chicken broth was perfectly seasoned, salt taste and adjust for that later and besides.


To this very critical ingredients, but I'm going to wait on that too. OK, so we're going to do is simply wait for this to come up to a simmer, at which point we're going to turn the ingredient that really makes this a bisque and that would be the right.


Actually used a variety of rice called Jasmine, but really anything will work. I just like saying Jasmine Jasmine. So where is stirring the rice and that's what's going to thicken up this soup, but it's going to be silky, not starchy, which is kind of Funny 'cause we're adding starch, but it's not going to be the kind of Starchiness you get if you had a whole bunch of.


The game plan here is I want you to adjust the heat down to low, medium low, whichever provides you with a nice steady simmer.


For any of the fat that rises to the top, feel free. This is not my biscuits your bisque, so I did do a little bit of recreational skimming and all we're going to do is let that simmer for about 35 to 45 minutes or until the rice and vegetables are absolutely as soft as they can be and the mixture should look something similar to this.


All the way down to low and we're going to give it a taste, and I've tasting for salts, but more importantly, I'm tasting for sugar are depending on how sweet your tomatoes are. You're definitely going to need to add some sugar here. You may actually need a couple teaspoons in here to get it tasting like you want. Alright, so I tested mine. I stirred in some sugar and some salt, but I'm not done after this is all blended, we're going to adjust this again at the end and then we're going to take our.


That you thoroughly rinse off your escargot.

Under cool water, he's a calendar. Or you could use a bowl that you could see. There's you know it's not that this is bad, but this little parts in there.

Just gently rinsing.

You could run them under if there's anything that's hanging on, just pull it off nice.

And then we're going to go ahead and.

Path and rhyme.

And we're gonna use 6.

6 for me and six for you, for your romantic.

Date for Valentine's Day.


We've already got it softened, so I like to use a fork.

Just two, mix it up, get it nice and mushy.

OK, and we're going to take.

You know, probably two or three cloves of garlic. Can't have enough garlic.

And we're pressing it so that all we're really getting out of this is really the garlic juice.

The skin.

We can toss aside.

OK, press another one. You could chop this if you want, but I love using the garlic press. It's so simple it's so easy.

An I like the results that I get out of it, so I'm going to probably do. I mean, we're only doing 12 escargot today. Six for me, 6 for you. And so I'm going to use about 3 cloves of garlic, I guess.

OK, that's done.


I guess maybe a tablespoon or.

Tablespoon and a half.

Little salt.

I like to use white pepper. I don't know 'cause it doesn't show up as much. It is a little bit stronger so you have to go a little easier on it than you would regular pepper.


Inexpensive Sherry, just any kind of Cooking Sherry.

And I'm going to slowly put that in.

Till I figure after I get the right consistency and I might have to add more, but for the meantime I'm just going to have just a little bit.

And just marry all of those ingredients together and you can smell it already. It smells wonderful. You can use this as a basis for so many other different things. You could use this as a butter on filets. Today we're not going to do that. You could use this on fish. You could use it on chick in just about anything. It's just a wonderful base to make your foods taste so well.

OK, mix it all up together.


Get the measurement precise on this one. OK, because it's going to need to cook in the oven for awhile.

And we want this to come out the right texture.

So we just added the milk.

I'm going to let this cook for about 2 minutes.

At which point I'm going to add the cheese.


It took about 3 minutes for our milk mixture here to start boiling. So now what we want to do is add the cheese in an oh. By the way, I diced the cheese. OK, 'cause I don't want to put it in that big block 'cause it won't melt easily. You could put it in that big block.

So let me turn this down back to medium 'cause we don't want the cheese to scorch when in the Meanwhile.


So no science to this right? Just pouring it in there.

And people usually say you want to pour some cold water on that to make it stop cooking and all that stuff. We don't need to do all of that for this Mac and cheese, because basically we're just finishing up the cheese sauce and we're going to add this to our baking pan, right? So just leave it there in the sink for a minute. Warn people in your house so they don't go throw your dirty plates in there, right? I would have to.


While everything is still warm.

And we're going to go ahead and pour the cheese sauce over this.

And then we're going to get it to the oven. OK, and I've already preheated oven.

On 350 degrees.

We're going to bake this for only 1/2 hour.

I'm sure I get everything I want to get anything. If it's burned on the bottom.

When you put that away.


Cut it in half and then just cut it in half again.

OK, So what you wanna do?

Just make sure you cut off the hard part down here.

You don't want to eat. You won't be eating that, so make sure you just cut that off.

And then all you need to do.

To cut these into pieces, just take your quarter and then just make little.

And about one inch.

Come in slices good.

I don't like that.


How to bake bacon? I don't think you'll ever go back to the frying pan once you try it over here. I have mayonnaise now. I love mayonnaise on my BLTS. If you don't like it, keep it off, but to me it makes all the difference in the world I put a little fresh cracked pepper on my BLT. My family loves of course the romaine lettuce. So we use romaine lettuce. It's a real Hardy lettuce, but if you like iceberg or any other lettuce that.


Now you may use whichever bread that you like. It is your preference, but to get the belti assembled, take a little mayonnaise.


Right aside, make sure to get all the corners.

Hey pick it up there.

Show you how I'm doing it.

And.

And there's nothing better than a delicious fresh BLT. I think it is the best.

And now I'm going to go ahead.

Little little.

Mayonnaise here on the other side.

And now to get this assembled, I'm going to go ahead and get this.

Serving play DoH away.


And then I start off on one side.

And I just layer.

The bacon slices.

OK, just like that, you think they're a little too long. You can cut him into no big deal if you don't like him sticking out over the edge. And then of course you're gonna put your romaine lettuce or whichever letter she like over here on this.


Then you're gonna take your tomato.

And I'm gonna give it a nice little slice.

Oh my gosh, this tomato looks absolutely delicious. Look how beautiful that turns out.

I'm going to just make a nice slice.

Big thick sliced tomato here. Now if you like then be my guest and you soon.

Tomatoes back over here.


And this slice right here onto the top of the bread.

Right?

Yeah I've got.

Fresh grated pepper.


Bacon as well and now.

We're gonna fold it on top like this.

Gonna take any night to see the little ridges. Little T.

I'm gonna cut right down.

And will be there.

One spectacular.

BLT

that will.


Khuman seeds.

And that onions.


Yes, I put the lid on.


The clam meat from the shells. What you want to do is save like 10% of the shells, including the meat for the decoration of this, do you have to clamp open you take out?


So the potatoes are almost cooked going to add like 300 meters of milk. Or you could choose either for milk or cream beauty.


So after I've added the potatoes, I gave it like like one minute and now it's time to add the stock. So now I bring it to boil. I'm using it'll it because I'm outdoor cooking right here so soon.


Going to add a little bit of olive oil, roughly 2 tablespoons and a teaspoon of butter.

I love the combination of the butter and oil the butter is going to give me that flavor and a little Browning on my.


Got that incorporated. We're going to add in our slivers of Pork Tenderloin an I have roughly 10 ounces that we're adding to our plan.


Onion.

Half a Cup or so. Give it a world we're gonna add are carrots. I have roughly a couple of keryx flights on the bias.

My world we're going to add our celery and I want to add the veggies that have take a little longer to cook.


Then I've got some diced Red Bell Pepper will add.

Like salty?


Add a little salt.

When the edges of your onion are getting.


Add little turmeric.

Hun generally pays.


Cleanly washed lamb pieces.


Little Green Chili, but this is optional. If you want to have green chili. I love the flavor of green chili, so I add green chili in most of my cooking.

Add coconut powder.

And that one photo.

Pepper powder brings out really nice flavor.

Order the lamp.

So.


Leaves


Cousin

And I'm going to start massaging a little bit.


A recipe that called for some beet juice, and I think that that just helps speed up the fermenting process a little bit, but we're not doing that today, it's just an extra step.

Completely necessary.

Add some more.

I didn't cut my cabbage up in very uniform pieces because the knife that I have is extreme.


Now that my vegetables are nice and stirred and started to Saute, we're going to add some green onion.

Add some chopped fresh garlic.

I have two socks of Green Onion and a tablespoon.


I'm gonna add some low sodium soy sauce and I have half a Cup.

We had that right in.


This I'm going to add some of my steam white rice and just kind of Fluff it apart.

Hello.


We're going to add I've got 2 eggs, slightly beaten. I'm going to add those in, but I have to swirl these guys in so that they scramble and give me a little texture on my rice. I don't want it all in one Clock.


Upper right on the top here.

Give it a nice little toss.


Coconut milk we're going to start off our recipe by Browning our lamb. So I've got my flame over here on medium high. I'm going to put a little bit of oil in the pan. I didn't mention that in the beginning and I was giving you the all the ingredients, but just a little bit of oil. Get this started off.

Slide that in there. Right now we're cooking.


Go ahead and toss in.

My onions, carrots, and celery. I'm going to add a little bit of salt for this right now and just a little toss of salt in there.

And I'll show you what this looks like once everything.


15 minutes or until it's nice and hot. I just took the.


Next, we want to do is get 1 Cup of salt and you're going to put this in the container with 10 cups of hot water and you want to dissolve the salt and basically what you're going to do is you're going to put this into the.

Are the cabbage you cut up and you're going to soak it, you're going to soak it in salt water for about 2 hours, so I've got my 10 cups of water in the salt 1 Cup of salt and I'll dissolved in here, and So what I'm going to do is just dump it into the into the.


A little dial up. Let's do it this way.

Just a little doll up at the bottom of each one of these.

Just so that when we put the escargot in.

It doesn't. It doesn't burn or has a nice little base on the bottom now as it.

As it cooks, it's going to all. It's going to totally submerge the Little Escargot is exactly what we want to do.

All right, let's mine.

Now, of course, if you have extra this, it's not a problem.

I'd rather have more than less, don't have to go back and do all the steps again.

All right, and this is a very very simple appetizer, but it's sure to please your Valentine.


And Escargot Pop it in there.

The nice thing about these dishes is that.

There's room.

To have it the butter when it melts to cover it up and you see there's a little rim here. It makes it nice.

This pop each one of those in.

Hopefully I counted right?


OK, so here we have our escargot. It's been in the oven for 15 minutes.

At 3:50, and as you'll see, you know when it's ready, 'cause it's nice and bubbly.

And hot, and it is gorgeous.

Look at that and it just smells so amazing. I wish you could.


Quickly you should add some salt to the water. I know that because we did that in a science project one. Then when the kids were little but I didn't add any salt. 'cause you know the cheese has salt and we're going to add some salt to the cheese sauce, so I didn't add any salt to this water and I'm just going to measure what half of this pack of the elbow macaroni.

And we're going to stand here and watch this because we only want this to cook for about 5 to 6 minutes because we want it to be aldente while that's cooking, though, I'm going to move to the left hand side of the stove and we're going to get the cheese sauce started.


And I'm going to take my quarter Cup of butter.

Put it in the pot so that it can melt.

And I'll tell you at what point if we have to put the fire on.

Medium OK.

So we're just going to allow this to melt in here.


So that didn't even take a minute. We want to just kind of add the flour to it.

You gonna mix this around and yes, this is a room by far. Is too high so I'm going to turn it to medium I.

We don't want this to get lumpy.

So we're just going to work this in there.

Because right now we're going to go ahead and add the milk. After this is worked in really well.

We're going to add the milk and remember that's three cups of milk.


Cabbage basically what this is going to do is it's going to draw out all the water from the cabbage.

So basically you're just going to sit for about 2 hours. Make sure during the two hours that you.

You know, move the cabbage around. You want to make sure that everything gets mixed. Do that. Maybe like four times during the two hours.


Now olive oil.

I got to almost on my meatball. Wake him up.

1 by 1.

Sperm insight.


Going to be assaulting site.

You need a nice puzzle.

Trouble you tonight? Look nice and five.

I want to get the oil out.


So we have a about a Cup of water boiling there. We could add about a couple pinches of salt.

And this is half a Cup of quinoa to just dump that in.

Just come to a boil.

There's like about 30 seconds.

Cover the cost.

Annelore it.

And let it cook for about 15 minutes.

Quinoa should already be ready. Let's check up on it.


Find holy ****.

Pull off Edwards before.

And put some.

Olive oil on it so they don't stick.

Hey looks good, the key now it has no flavor at all. So what I like to do.


Put some dried mint.

This is a little bit of dry mint. It has a really good flavor to this.

Small it already.

Some more.

This is definitely optional if you like meant you don't have to add this.

Hey.

Good.

Charlotte dish so that it'll cool down and in the meantime we could chop up some greens.

Well, this cools down.


Make sure that you stare is good.


Have you notice some putting pasta water, not cream? And what the pasta water does. It helps you become nice and creamy with the eggs. So never put any cream in there. Make sure that you steer it. Make sure that he is. I'm pretty low and then just air. It keeps doing it and it had more pasta water.

If you need to.

There's no right way. There's no wrong way. Just put it in the computer and it'll become nice and creamy.

Next had a good.


Portion of parsley.

Bill.

Step.


It's your eggs of the cheese.

A little bit of pepper, no salt.

And then just lightly whisk.


OK, next turn your heat off and then add your eggs.

And make sure.

But you stir all the time.

You don't want scrambled eggs.

I'd like more pasta water.

That is beautiful.

Make sure like Siri all the time.

Creamy that is.

Beautiful. OK, now we're going to do you want to turn the heat up just a little bit?

And then just cook through.


This is about.

1 1/2 clove of garlic, little black pepper.

Little salt.

A great of a very good Parmesan.

One egg straight in partially you can see are gone and full of a possibly. Make sure there is enough. Possibly possibly give us a lovely flavor. Just putting a little chilly side.

Mix all together.

And now.


People of red gram to bind them together, use your best ends. I mean use your best.

Buy you surance are mix it.


Masala powder now in this add some khuman seeds and when the cumin seed splutter add some chopped onion.

And, Uh, Well, you know the bill it in a hot oil.


We'll start giving a nice aroma salt, and we're going to cook this on a medium flame till this audience turns slightly gold.


And then add garlic and ginger.

That should be good, and this garlic and Ginger look at this. The garlic is slightly big.


And now I'm going to cut them in small cubes if you want to know the exact recipe, click on.


Skin of the celery stock. So now I finally chop them the next shallot.


And I'm going to slide.


Had enough of butter, so now the better is now that I'm going to add the shallot, celery and a punch at that.

Add a bit of black pepper.


So now I'm going to see my other veggies and the pancetta until the veggies. Having soft and and the ponset ahead.


This add chili powder the tomatoes.

Add come in folder.

Harder coriander powder.

Honda make this. Now we're going to cook this in the tomatoes.


In this, we're going to add Kasuri Methi that dried Kasuri Methi just make into powder and add to this. This will give a fantastic aroma. Also add some gram masala.


And now we're going to put this boiled down into this wow and makes this while I.


That I need to add some water in this so I'm going to add some water after you add water. Not only bringing.


Now add melted white butter. It doesn't matter. White butter ello butter, but white butter doesn't have any salt, so if you're adding yellow butter, just make sure you check the seasoning if you're adding.


I'm going to. Onion, pear, garlic in the food processor.


Mix all the ingredients in the mixing bowl.


Put them in the mixing bowl, one piece at a time, or a few pieces at a time.


Leave it out before you cook this meal. If not, your eyes will be like Sophon Saki an after yesterday in for a couple of minutes. Add your Basil leaves or mentally. Do we have lines that he called laptop?


Scallions first, we're going to make a sauce in a medium bowl. Place your ginger and garlic paste, then add sesame oil.

Soy sauce and a tablespoon of sugar. Mix everything together well with the back of the spoon.


And slice it into thin strips.


Chicken I'm going to cook our chicken through, you know, and that's why we want to chicken cut up into small pieces so that it won't take long. You know we're going to get it colored and Brown on all sides. You know, once it's almost done, then we'll start to throw.


Singing bottoms in first a little bit of red Bell Pepper. Use red 'cause the color looks nice with this dish. One stock of celery. Alittle bit of zucchini and everything is cut up kind of small. You know it it's all part of this dish not taking long to cook so stir it up and then we're going to add in our sauce and this sauce is going to heat up quickly.


You know it's gonna start to bubble and thicken up, so just stir it for a minute or two and boom, that's it. You know we can throw in our peanuts, you know, as much as you like.


'cause I like my Chinese food Peanut E but you know, as match peanuts as you need to satisfy your peanut desire, right? And then we're throwing our green onion tops and there you have it. That's it. Kung pao chicken. It's finger licking.


So let's learn how to make this in this. Add some red chili and Bay Leaf. You know Garam Masala. They had all but you know I'm adding.


But when they're a bit smaller, it obviously.

Helps.

Quite a bit.

Tablespoon

You know it's starting to breakdown when it starts to feel a little more liquidy.

How much is about as labor intensive as this gap?

Don't know if you can see this, but it's starting to glisten a little bit.

Squeeze.

Same ideas if you're doing like a raw kale salad. You have to use a little lemon juice or something to.

Saw him break it down.

I've never used lemon in this recipe, and I don't know how it would affect the flavor of the sauerkraut, but I feel like that would also help breakdown the cabbage.

If you don't want to use salt.

So that could be maybe an experiment.


Funnel.

I'm doing the mesero or the portion of it will probably end up on the cutting board or the floor.

You also might want something.

Like this to push the sauerkraut down, 'cause as you see it's filling up.

Quite quickly, but there's a lot of space in there.

Will that fit?

Persistent.


To throw out the entire thing so.

More water is better. The last time my boyfriend tried to do this, he didn't put enough in in his started to get kind of gross.

Now this ferments. It will release its own water.

So over the next few days.

Gonna Wanna just keep an eye on the water levels of your sauerkraut and.

If you notice.

When it starts to get too low, you're just going to add a little more water.

Kay?


That I've cut.

We don't have this. You can probably use like needles or something else. It just needs to be able to breathe.

I just put in.

Lip balm

here we go.

Tight.


So what I'm going to do is just slice it.


OK, if you pass that, get a big pot. Nice boiling water.

Add a bit of salt. Very important salt in.

Next time you pasta.


Some crispy, I'm gonna have some nice nice black pepper.

Stuff.

OK, now my past is ready. It's been 10 minutes.


Now it's about 3 minutes. Then I put it underneath it.

Yes, but she's not only one.

And just by the fact that I think about longer time, it's already published in the past.

About 2 minutes from now, so have any key.

Now we're gonna click on the news that chicken.

Yes, after the way you want it.

Lifeline not give up.

Different countries that are now in the same container is going to cost functions out by getting the oil then, which you.


Now I drink the oil. We have only restricted. I'm either today at spaghetti sauce.

So this would be wasted because we're going to use this problem.

So then wife got independent.

I'm going to eat now.


I like much.

Default.

Some black paper.

And.

With you.


Stop.

When the Calamari already you leave him in in some paper so that all the excessive oil comes away.


And we're just going to go ahead and Add all of.

Are ingredients that we've already chopped up the reason we want everything coarsely chopped like this, so that when we process it, it will end up all sort of the same size? We won't be having different things, you know that need to process a little longer so it sort of gives us a good starting point.

Sort of empty all these ingredients right in and The thing is, is everything is dry, so I don't have lots of moisture, otherwise the mixture. It'll be hard to sort of. Make the mixture held together and we're just going to pulse.


This.

So we don't want to puree it to a point where it's just a mush, but we want to keep some texture here so you keep processing this.

We take it and we sort of scrape down the sides a couple times.

They must show you the sort of the consistency that going to work.

You wanna keep processing and I play some little by little you have a little more control that way.

And so it seems to start to hold together a bit, but you really want it's a state, a nice texture. Now you'll know it's done when you can take a little bit in your hand.

Look at that, see it holds together.

And once.

It does that and you don't have to press too hard. It holds together, then we're ready.


So actually, that's it. We're done. We're going to go ahead and transfer this to a bowl. And then we're going to add the spices.

It smells so good this just the smell of the garlic and the fresh cilantro.

The parsley in the onions.

This is so delicious and when you fry them, they've become crunchy and crispy and then we put a fresh may tahini sauce, which is called a detour.

Which is Lemony and garlic and we just eat them. We dip it in, eat them. They're absolutely delicious. It's a great or derv and lunchtime.

OK, so that's.

The mixture now.


What we need to do is we're going to have everything mixed in here. This is actually a mixture of 1 in 1/4 teaspoon salt, 1/4 teaspoon of black pepper, a 16th of a teaspoon cayenne pepper, three quarter teaspoon ground coriander, and two tablespoons of all purpose flour. Now you want to add this just before you're going to make them.

The reason is is that the salt is going to start making the moisture drop from the onions, so just before you're about to start making the falafel, shaping them. Whether you're going to fry them or freeze them, it doesn't matter. You want to add this just before.

Go ahead and mix this.

Now I'm going to show you two different ways to make the falafel patties. If you have a falafel mold which isn't necessary.

To have but if you have one that's great and you can make these if you're going to make falafel often, I would suggest you know, looking into purchasing a falafel mold. And again, if you can't find one locally, just go to shopcanal.com and we have them right online and we can ship them directly to your house. So once this is mixed well.

OK.

Now we're just going to go ahead and portion them. I'm going to show you two different ways.

Either without using a falafel mold or just using.


Add are teaspoon of our chopped garlic and also are green onions and we just want to stir fry them for about 30 seconds or until fragrant.


You can go ahead and Add all right?

And we just want to stir fry the nice for about 3 minutes.


Track my eggs directly into the center of the rice.

And just kind of break it up and let it cook scrambled in the middle like this.


In the calendar, then add in some butter.


And some chopped garlic and some onions, and then mash the potatoes until they're chunky smooth.


OK, Preheat your oven to.


400 degrees and then take a spoonful of the potato mixture and on a parchment lined baking sheet, drop them on there, an flatten them out into about half inch rounds and then rush them with melted butter.


Them in the oven for about 25 to 30 minutes until the edges are Brown and crispy.


Inside everything.

You're going to mix up.

I can smell very spicy.


Now.


Add cumin seeds.

Dried red chilies.


Black cumin seeds.


The one minute ad only in Street.

Oh, it is smelling too good.


I mix it well.

Let it cook for one more minute.

No.


Tomato paste

this is readily available in market.

Or you can make your own best.

Mix it well.

And finally add 1 glass of water.


The next ingredient is 1 clove of garlic, so this is 1 clove garlic, all minced up. After this, you want to take your half an onion and minced that up as well.

So again, like the garlic, this is the half onion and it's all chopped up. So as you can see.

It's nice and chopped up.

OK, so the next thing you wanna do is basically take a piece of Ginger, probably about.

About this much.

So about this much ginger and mince this up as well. Next take.


Stocks of green onions and basically just want to choppies up so.

It's gonna choppies up into.

Small little pieces.

And the last solid ingredient is the radish usually.

Usually they're actually bigger, but I just buy a smaller one. That way I can throw the whole thing in there. So basically trying to do is skin it first and then.

What I do is I cut it in half.

It's kind of a crooked half, but.

Have to do.

So cut it in half first and what you want to do is going to make these into strips so you want to cut them.

Cut him into little chunks like this.

I like that.

Look like that and then just you can actually just stack 'em too if you want and try to make the.

Trying to make these strips pretty thin.

Is there gonna be eating these with the cabbage so you don't want him to ridiculously big?

About strip like this.

Is about a good size.


So if you've cut up and chopped and minced all your ingredients, what you want to do is take tablespoon and you want to do 4 tablespoons of sugar so one.

10 you want 7 tablespoons of fish sauce.

Two and the final ingredient is of course the Red Chili Pepper. You know it gives it gives it its famous color. So the recipe actually calls for one and 1/4 cups. But my family is kind of weak sauce, so we don't do anywhere near that, so I'm going to do about.

I'm gonna do about.

Make a quarter of a Cup.

Mario

OK and also you can also just test it.

As well, so if it's not hot enough for you, once you put all the kimchi in all the cabbage and all this stuff together.


You can just add more of the paste if you want.

So basically you can just do it to your liking. So after you Add all that stuff then of course you want to mix everything together.

OK, and it should kind of be like a.

Like a paste.

If it's not, if it's not, pay. See you want to add a little bit more water to make it a little bit more pasty.


And the final thing you want to do is take your kimchi, take the cabbage out of the container and Wash it 3 times and they're trying to do is just put it back into your huge container.

Anne.

Last thing you want to do is take care of your big pace that you made.

And of course dump that in into the bowl as well into the big container.

Then all you need to do.

It's just mix it together so can a lasting you.


Wanna do is mix it all together so I just use the plastic bag, give a glove, it'll work too and then just basically.

Mix all this together.

And of course, if you want to ferment it, what I would do is put it into packing into jars really tightly so there's no error, and then leave it at room temperature overnight, and then you can store it in the refrigerator. Or if you want to just eat it right now, it's ready to go.


Add some oil to the pan.

Add whole garam masala that is cinnamon.

Green Karma

and close.

Hi.


Where else would cover like this one here?

So This Is It.


So first thing here, and to a modern pesto, you also can use a blender. I put my fresh garlic and chilies and if you like spicy you can go crazy and add a lot of chili as much.


Try from if you are beginner you try to use a medium heat.

First an add your.


And also cracked 1X inside answered him together until you see that your ex. It's almost completely cooked.


Happened gang psychonaut by talk. I can kinda hate that I hear.

Environment alarm so cloud high sinus. I don't bite ha. Might jump in happiness and after you see your ex is cooked add your choice of meat. It doesn't have to be chicken, it could be beef, shrimp, seafood, anything you like and just add your chick in and stir him again around.


See if your chicken is fully cooked when it's fully cooked, add your steam rice.

Like that he can. I had was so clown hacker sickhouse way home along bike.


Find me Chrome sudana highlight down my shalika and after you had your steam rice add your chili paste, onions, Bell Pepper.

Together an all purpose cooking sauce. La Kotsos Potna Hospital now Yankee Barn Holly me video.


To turn on your stove to like the highest level, which is the highest heat that your stove have.

And then stir them together fast.

Like Nanoha side too young people fire and he certainly half she's hiking, Harmer Hill and got Hamlin has come but fired and he said he found out the father die in her look up at a young how they can have per Jan has a kya kar Lo Cortana higher. Heck happened garner ha but he did I clean harm he he by laws are made him nine and when he lining up horrifying her finer meats one some kind manic and pick up Hannah had me clean home home home fine Anna high and he hit her and tried to Sturm around as fast as you can too. If not you might burn you Fry Rice.

And the reason why I told you to use leftover rice because it's your right is going to be.


Miller rest of the mixture and grinding.

No, gravy is ready.

And the last step is to add the gravy back to the pan and then add garbanzo beans to it. And in the end add salt.


Even Stewart.

Now we will add a very special.


Then

Just mix it properly. An hour dishes ready.


He sold.

Line and 1 tablespoon of Caraway seeds.

My set until water is coming out.


Fresh herb, this is still an.

We will put this in a clean jar.


I just push it downward to just to release the air.


Then we will permit this board.


While the lamb mixture is cooking, we're going to pour our potatoes in our butternut squash into a steamer, and I'm going to go ahead and keep.

So to keep them separated I'll put the potatoes in one side and the squash on the other side.

Because we're going to separate these out when they're done cooking.

And we'll just cook these until.


Pork tender, my lamb mixture has been cooking for about 6 to 8 minutes. I think you can see here. There's a quite a bit of fat and I'm going to drain that off.

So now we're ready to add the minced garlic. Just spread that in there and spread that all around. The best you can get it to the Heat so it mellows out that flavor and we're going to let this saute Here for just about a minute, and then we're going to add the rest of our.


Now I'm using a quarter of a teaspoon and you can do as much as this is you like. So here's the cinnamon. First, here's our cumin. Do the same thing, and turmeric. Turmeric is such a healthy spice guys. I try and sneak it in whenever I can, and this is a great recipe for this. And then I'm going to add a little bit of my chicken broth. That's just going to help liquefy those spices and make sure that they distribute pretty well. Stir that around, and I'm probably going to give it.


Spice now it's time to add my zucchini and the peas, zucchini and peas don't take very long to cook, so I'm going to come.


And you also want to heat up your coconut milk and butter together, which I'm going to do in just a second here. Or if you're using half and half or cream, you're going to want to eat that up first in the microwave for just a few minutes. Get it nice and hot so that when you add it to your potato butternut squash, it doesn't cool it off and everything stays nice and hot. Time to mash up.


Right, we could start with either 1. Doesn't matter. We're going to take our mixture and we're going to pour half of it into the potatoes.

And the other half into the butternut squash.

And this coconut milk is going to give it a nice rich flavor.

So we'll just match this up. And of course we have to add some salt and a little bit of salt to this.

Go ahead and add a sprinkle to that. You can do pepper if you like. Mash this up.

All right now that we got the mashed potatoes done, we're going to move into the Butternut Squash and don't be afraid to add a little more milk to your potatoes. It just depends. I mean, it's not an exact science, I just get the consistency that you like. And I'm also going to add a little bit of cinnamon to my butternut squash. Just 'cause I think it goes really really well with it. So I'm just going to sprinkle a little bit on. There may be an eighth of a teaspoon.

I'm going to do a little more turmeric. Once that's all blended up, then we'll be able to put the whole casserole together alright.


I'm going to go ahead and chop up my basil. I haven't done that yet. I'm going to do it just a little shifu nod or we just roll up the leaves together and just give it up.


I have my oven preheating to 450 four 100 degrees Fahrenheit and I'm going to 1st pour.

My Butternut Squash on the bottom of my dish. We're just going to make a nice thin line and sprinkle the Basil into my meat mixture, but I'm going to go ahead and just.

Layer this in, I'm going to pour it in, but I'm afraid that it might disturb my butternut squash, so I'm just going to sprinkle it on. Will call it that. I've been having an interesting day today.

First of all, I have no running water in my kitchen. Believe it or not, can't wash dishes. All. What a shame.

Yeah, I had to turn off the water to the house because a sprinkler valve broke an right in the middle of all this and I'm like that's OK. I can deal with it. I can get this done no problem, but the water thing I tell you, it really makes you appreciate water when you don't have it. We take so much for granted. OK, so I'm spreading this on here as you can see, trying to get a nice thin layer with this so I.