Hi I’m Dr. Karen Abbey, Church Resources Food Service ambassador and welcome back to the CR kitchen and today we’re in the CR kitchen with Pacific West and Pacific West make …
Hi I’m Dr. Karen Abbey, Church Resources
Food Service ambassador and welcome back to the CR kitchen and today we’re in
the CR kitchen with Pacific West and Pacific West make a wonderful range of
battered and crumbed seafood items so today we’ve been cooking with three
different products. Let’s start with the salt and pepper squid which is over here
wonderful now this product can be done also in the oven but I’ve actually fried
it today and you can see it comes up really nice and crunchy and I’m just
serving this salt and pepper squid with a little bit of garlic aioli and a little bit of salad as well and you can also just have it but this is a really great
little evening meal snack for people also really good for finger food as well.
So now we’re moving on to the battered flat head and this is again a lovely
little product very thin really easy to use nice to cook doesn’t take very long
and I’ve made it again with a little bit of salad.
There wouldn’t be any menu without fish and chips would it and
you can just see how easy it is to use in a fish wrap which is
just actually going to be just for some salad which is a really easy thing again
again a little bit different from a sandwich something you could probably
use just to mix up the use of different types of breads and also we’ve used
their battered barramundi and as you can see again we’ve just done the same thing
as you did with them with the little flat heads we’ve actually just made with
some salad and again also with the fish and chips. Now all these products
we’ve cooked in a fryer you can cook the salt and pepper squid in the oven but the best results is your going to have to fry those
products but again very versatile lots of ideas for putting fish on your menu
with pacific west and you can find all the Bidfood codes and these photos on
our website you can check us out on facebook and also don’t forget to look
it us up on our youtube channel as well. So I hope you can join me again on CR
kitchen we’ll be helping with lots of solutions for menu planning and give you
lots of good meal ideas.
Welcome to How To Cook That I am Ann Reardon Today we are making a broken heart cake modeled on the cake in the Taylor Swift song Blank Space from her …
Welcome to How To Cook That
I am Ann Reardon Today we are making a broken heart cake modeled
on the cake in the Taylor Swift song Blank Space from her 1989 album.
So so many requests for something Taylor Swift. To make this you will need a double quantity
of vanilla buttercream and recipe video for that is on the channela nd on the website
howtocookthat.net You’ll also find the recipe there and the video showing how to make the
sponge cakes . You’ll also need some white chocolate melts
and strawberry or raspberry sauce. Firstly level the top of your cakes so they
are completely flat. Then use the back of your knife and press
gently in the middle of the cake to make an indent. Then turn your knife 90 degrees and
make another indent across so you’ve marked the cake into quarters.
Carefully cut out one of the quarters and then on the opposite side of the cake cut
straight across where those two indents come to the edge there.
And then do the same thing on that quarter piece that we cut out before so that you are
making it into a triangle. Then add that triangle to the other side of
the cake. Trim the corners off the top and then use
your knife to round it out so that you’ve got a nice heart shape and repeat that with
your other cake as well. Place one of the hearts onto a round cake
board and sketch out an oval shape. We are going to decorate it to make it a bit similar
to the platter in the clip. If you can find one of those platters you can just use that
but this just makes it easy for you to use a cake board.
Cut that out and then melt your white chocolate melts in the microwave. 30 seconds stir, 20
seconds stir and then 10 seconds stir until it is melted.
Pour that over your cake board and spread it out.
Lift up your cake board and tap it underneath to get that chocolate nice and smooth. Heat
up a knife and use it to smooth the edges so that it is not bumpy and leave it to set. On some baking paper trace around the cake
so that you’ve got the heart shape. Then flip that over so you don’t get the pencil on the
chocolate that we are going to use. Pour some chocolate on and then spread it
out, you don’t want this to be too thick because remember you want to be able to cut a knife
through it easily so spread it out fairly thin. You can do it thicker on the edges if
you want but keep it fairly thin in the middle. And you will need two of these so grab another
piece of baking paper and make another one. Place the cake onto some baking paper and
use some buttercream to join the two heart bits together.
Then spread some buttercream on top and the sides. Then add another heart on top. And
spread buttercream all over the cake. Take clean clear piece of plastic and holding
it firmly at the base run it up the sides of the cake to smooth it out, we are going
to add more butter cream so if it not exactly correct it doesn’t matter just get it fairly
smooth. When you get around to the top top of the heart you can bend that plastic around
so that it matches the curve of the cake and run it up. So it just makes it really easy
to smooth it. Then use a spatula to pick it up and put the
whole heart onto the chocolate coated cake board.
Peel one of the hearts off the baking paper and add it to the top of the cake, push it
down firmly but not too hard you don’t want the break it, because then you’ll have to
begin again. Pipe some buttercream around the edge to outline
the heart and then repeat that again so you have a double layer of frosting going around
there and make sure there are no gaps in it. Because this is like our barrier or our pool
edge so it’s important. Now pour in the strawberry sauce so we have
a beautiful RED heart there in the middle. Add the other chocolate heart on top and push
it down again not too firmly, make you that you push down just on the edges not in the
middle when you do this. Add another thin layer of frosting all over
the top and then spread it out and smooth it using your spatula and the plastic just
like we did before. Then CHANGE to a small star shaped tip and
pipe little stars of buttercream all the way around the top edge. And if anyone is thinking
I wish you would show us how to do this without a piping bag, I have a video on that, I’ll
link you to that in the description below. Then pipe stars all the way around the base
of the cake where it meets the cake board and then another line of stars just above
that first one all the way around the edge. Now to make our cake board look pretty, put
some melted chocolate into a piping bag with a small round tip, or you could just use a
ziplock bag with the corner cut off. Pipe little dots all the way around the whole way
around the oval. Then on each side pipe a dot sort of just
a little way in from the edge and then put six dot as around like you’ve got a circle
or a little flower. Then draw a line of dots going around the circle and up towards the
cake curving in and then out. Do another line of dots on the other side of that circle just
to match it there. Now pipe a swirl of chocolate swirl around
and down around that circle and back up the other side and curve it around. Add a couple
more long swirls to each side and then two more shorter ones just to give it some style. Let that chocolate set and then use some white
luster dust and a dry paint brush and brush over the platter. Now I know places like cake
decorating stores sell luster dust. People always ask where can I get it, It is edible
and it’s called luster dust you can just look it up online. And it just makes it look a
little shiny, pearlized and pretty. For the full taylor swift effect stab your
knife into the cake and if you want splatter just shake it off the knife. If this was a
movie we’d add special effects, but it is not it is a real cake. Now slice into the cake the strawberry sauce
will flow over and out of the cake. The first person who can count and name all
of the Taylor Swift song titles mentioned in this video will be THE LUCKY ONE to get
a $30 voucher for the how to cook that shop and the next 9 people will get free copy of
the Surprise Cakes App from the itunes app store. Subscribe to how to cook that for more crazier
sweet creations, click here for last weeks video, here for the channel and here to go
to the website. Have a great week and I’ll see you Friday
with a chocolate creation that is beyond you WILDEST DREAMS.
[music: The boat Song by youtube.com/setsailtv used with permission]
Once upon a time,
I tried to be a good man, kind-hearted. But somehow it did not work.
It just was not for me. So what can I tell you? I can talk to you about nothing. But even if I talk about nothing,
then I still talk about something. Night, Steppes, absinth, stars. Nearby there is a road. Life became happier. But more boring without Stalin. She gave me such a look. Thirteen year old girls are puking on my feet. It makes me vomit. This will be called Boring Shot. And now, rock & roll! Walking home from school,
smoking a joint and thinking, how did I end up here? I straightened up and walked by the dogs , but the fear stayed here,
it got stuck inside me. In myself, all of this is
changing into empty air. You can hear that sound. The sound of screaming babies. Is it enough? Are you afraid? Are you afraid? I am. There are many films like this. This film will be an ordinary shit.
if you’re looking for a kitchen interior designer in Dubai then you’ve come to the right place. Hi we’re Cecilia Clason interiors. We are experts in interior design. The interior of …
if you’re looking for a kitchen interior
designer in Dubai then you’ve come to the right place. Hi
we’re Cecilia Clason interiors. We are experts in interior design. The interior
of your home workplace or business may be practical but not aesthetically
pleasing or perhaps it looks great but it’s just not workable. The key to any
great interior design is to merge these two aspects practicality and beauty to
transform the dynamic of your environment
visually and socially. Our interior designers will ensure you have a
functional safe and beautiful space that is sure to reflect well on you whether
it’s your home or your business and make you feel content when you’re there. You
can be assured of a smooth process as we handle everything from the drawing stage
right down to the furnishings and finishing touches. Our team work with
top-end suppliers and consultants to guarantee you high-quality and creative
solutions to interior woes. We cover everything from a single room in your
house to the interiors of hotels and restaurants meaning our experience is
unparalleled. So if you want to change your space from drab to sophisticated
just give us a call using the number on screen or fill out the quick and easy
form on our website We can’t wait to help make your vision a
reality. Thank you
[Kitchen Style & Design Ideas: Choosing Kitchen Styles] Hi, I’m Nadia Geller, interior designer for Homestyler. [Nadia Geller, Interior Designer] Today, I’m going to help you find the style of kitchen that’s right for you. Start with the architecture of your home for cues. What style is it? I always recommend that you have hints of your homes exterior on the inside. [Link together interior and exterior elements] If your home is a Cape Cod, but you aren’t necessarily into that style for your decor, you can give it a nod by adding a subtle texture. For example, adding beadboard to an island with a more modern countertop. This will help you whole home feel more put together. [Take stock of your furniture and accessories] Take a good look at the items throughout your home, too. Do you tend to choose more traditional furniture and accessories? [Use styles that fit with the rest of your home] Your kitchen should blend with the rest of your house. [www.homestyler.com] An online design program can help you visualize your ideas. This one is Homestyler. It’s free and it lets you preview your kitchen in a variety of styles. [♪ upbeat music ♪] With 3D, you can see what each style will look like with the rest of your home. Then you can try every conceivable combination of styles, look at them, compare, even get feedback from your friends and family online. You may just find some great new ideas. Be sure to save all of your designs online. You never know when you’ll want to go back to something you thought of one day. You can even print them out for your design notebook. Another tip I’d suggest is to think of a kitchen where you were really, really happy. Search your memory for details of that place. Was it a traditional ’50s kitchen? Did it have ornate details like crown molding on all of the cabinetry? Write down these details and then review magazines and put sticky notes in the pages that give you a similar sense and feel. Take note of the tiniest things around you. Maybe it’s a particular color of china or wallpaper. Or maybe it’s some flowers that stand out for you. These are all good clues to help you decide what you want. [Finding the right style for you, Base decisions on styles that blend with your home] [Get ideas from your happiest memories] [Take note of color and design details everywhere, www.homestyler.com] Have fun creating your perfect kitchen. I’m Nadia Geller. To start designing your dream kitchen today, go to homestyler.com] [To start designing today, go to www.homestyler.com]
Ready for your kitchen makeover? Bring your ideas to JAY-K Lumber for expert advice. With our Waypoint cabinets as inspiration, we help you design the perfect kitchen. Visit our showroom today …
Ready for your kitchen makeover? Bring
your ideas to JAY-K Lumber for expert advice. With our Waypoint cabinets as
inspiration, we help you design the perfect kitchen. Visit our showroom today
at JAY-K Lumber. Your home improvement experts.
Hi my name is Russ Euken, I’m an Iowa State University Extension Livestock Field Specialist. Through the Iowa Beef Center, we’re offering a series of videos on developing heifers. This one …
Hi my name is Russ Euken, I’m an Iowa State University Extension Livestock Field Specialist. Through the Iowa Beef Center, we’re offering a series of videos on developing heifers. This one looks at nutrition for weaning through calving. If you’re looking for other topics on heifer development, check out the Iowa Beef Center and look for the other videos. So let’s get started on the nutrition section. When we look at developing a program for feeding heifers, it’s going to be driven by the target weights, and body condition scores, and meeting the nutritional needs to achieve those target weights and condition scores. Another video covers the target weights but just to mention it again, our goal is about sixty-five percent of mature weight at breeding, that’s what we’re trying to achieve and maintain the body condition score of five to six on these heifers as they go into breeding. This is going to require some moderately lower gains, it’s not a high-energy, we’re not trying to achieve a maximum gain by any means. It will be probably a forage based diet and a variety of feeds that we can use to successfully do that and we’ll look at some of those feeds and how they can be put together to achieve those gains. Certainly as on any feeding program, we want to manage the feed costs and waste as we deliver the feed to the heifers, and we certainly want to consider that these heifers, being smaller than the rest of the cow herd, are going to have lower intake and the energy requirement that they need for gains going to require that the ration is more energy dense than what the other cows, older cows, in the herd may be getting. We also want to consider mineral and vitamin supplementation. We’re not going to talk a lot about it in this video due to time, we’re going to primarily consider energy and protein requirements, but basically once we determine what kinds of feeds are going to be fed to meet the energy and protein requirements, then we can determine if we need minerals and vitamins as well. So in addition to the growth requirements, we need to make sure the ration is balanced, so we can achieve maturity, get good reproductive function, allowing the heifers to cycle and breed in a timely manner. This chart basically is just showing two ways of getting to a target weight. The solid blue line that goes kind of a gain of about point eight then ramps up to almost two pounds a day gain, looks at a kind of a two-phase program if you will, maybe not growing those heifers quite as fast for a period of time, then ramping up the nutrition and energy levels and protein levels to get to that higher gain, as opposed to the green line which shows a more consistent gain from weaning on up to breeding. The dotted lines then just represent the two programs and you can see we want to arrive at the same point and we can use both programs successfully just need to look at our own situation: what feeds we have, and making sure we do arrive at that target weight that we’re trying to achieve. So if we’re looking at some gains of maybe one point three to two pounds a day that’s shown on this slide, what kind of energy levels do we need then? It’d probably be an energy level of in mega Cal’s of about point four eight, all up to about up to point five three, or TDN of 73 up to 77, crude protein requirements from 13 up to 15, and these would be rations that wouldn’t have any increased maintenance requirements, no weather stress, those sorts of things that we sometimes run into and need to adapt to. Obviously the higher gains need more energy and more protein. We can also look at it in terms of stage of the heifer and time of year for our spring calving herds. Typically we’d have that weaned heifer trying to grow her up to breeding in the fall and winter to achieve that 1.7 to 1.8 gain, going to need of 75-76% TDN ration, fourteen to fifteen percent crude protein. We get around to the next fall when we might be feeding stored feeds again, hopefully that heifers bred and she’s going into second/third trimester. A little bit lower gains required at that time even though she is carrying a calf, we might have a little lower TDN, lower protein requirements. And you can oppose both of those or compare both of those to a mature cow that’s in good body condition score and just need to maintain her weight and doesn’t really need to gain anything over the pregnancy weight gain, you can see those energy needs and protein needs are quite a bit lower for that mature cow in second or third trimester. So the main point here is that we need to manage these groups differently. When we look at feeds that are available, certainly there’s others that we’re not listing here, but the forages that we mainly have available. Most of them with the exception of corn silage, would be below seventy percent TDN and we’d probably have to be supplementing those to achieve the gains that we’re talking about and trying to achieve. Certainly in grazing programs, whether that’s corn stocks or pasture, they’ll do some selective grazing and might be able to achieve a little bit better ration than what we’re showing here, but in general we’re probably going to need to do some supplementation, primarily on energy and some cases protein. And here’s our feeds that we typically use and again we can do this quite effectively with these feeds as well as others and we’ll look at how to put those together here in some example rations. And here are some examples for a 6-700 or 800 pound heifer that we’d be targeting to gain about 1.7 to 1.8. Again these would be rations looking at no waste, we’ve increased maintenance so if we did have some bad weather or wasting quite a bit of feed, these levels of feed would be increased. We certainly would encourage you to sample and analyze those feedstuffs, particularly forages, so we know that we’re delivering the nutrients that we’re planning on delivering in these rations. So with the prices we’re using, you can see the costs go up as the heifer gets bigger, intake gets more, a $1.10 up to a $1.50 in this case. Looking at some other example feedstuffs combined into a ration, here using some corn stocks in addition to hay along with some distillers grains, you can see we can reduce the cost a little bit, but we might have to do some processing of the corn stalks, maybe you want to deliver this as a total mixed ration, that would increase our costs as well a little bit in some cases. So we can save some money on the feed, but it might be a little bit more expensive to actually deliver it. And again one other example here looking at some corn silage rations, again if you remember from a previous slide, the corn silage is about seventy percent TDN, so that provides most of the energy that we need. We can use a little bit of distillers with that to supply the protein needs and a little bit of energy that we need and works quite well. And in our examples, here is the cheapest rations that we can do with the cost again that we’re assuming. A couple other points, there’s been lots of popular press and also research looking at adding fat, on increasing the number of heifers of cycling and getting pregnant, that increase in conception rate appears to be dependent on length of exposure probably wanted in there 45 to 60 days ahead of breeding, and we’re talking about it at five percent additional fat added to a standard kind of conventional ration. The other thing in a lot of these cases, the increased percentage on cattle getting bred or cycling certainly is a benefit for some thin heifers. If we got those heifers in good condition going into the breeding season, we might not expect those kinds of increases by adding fat. Ionophores like rumensin, bovatech, we can save some feed on forage diets as well as in typical feedlot diets. With higher cost feeds, this may be important, we can also improve gain on those developing heifers. There’s been some reports and actually it’s been mixed research on results on improvement and percent cycling or pregnant when rumensin was in the ration, so I wouldn’t necessarily say that feeding an ionophore is going to improve percent cycling or pregnant, but again in some research projects they have seen that. Might mention to you rumensin is the one ionophore that’s approved for mature beef cows as well as for heifers. So a summary of what we’ve been discussing here on developing heifer nutrition. Our target weights are going to be driving what kind of nutrition program we need. Again sixty-five percent of mature weight is the goal, so we determine the gain needed to meet that target weight. We need to assess the available feedstuffs, the cost of those feedstuffs, and how we’re going to meet the gain requirement and supplement those effectively with the minerals and vitamins that we need, in addition to the energy and protein that we’re going to consider first. We need to plan and implement a feeding program for heifers versus mature cows, basically handling the heifers separately. We might be able to do the developing heifers, the first calf heifers, maybe some thin cows that need extra energy together, but we need to look at that in your own program and see what’s going to work best. Again make sure the intakes that we’re actually seeing are close to what we’re expecting to make sure they’re getting the nutrition needed. A good way to monitor whether we’re getting the nutrition into the cows we need is to assess the body condition scores and making sure we’re keeping those heifers at a five to six and supplementing additional energy as weather conditions might get more adverse with cold weather, damp cool weather, or mud, those sorts of things. Hopefully this has been helpful. If you need more assistance on developing rations, contact your local beef field specialist and they can help you put those rations together. And for other topics on heifer development, look at the Iowa Beef Center website and find the other information at that location. Thank you!
Hello! And welcome to FridgeCam. If you eat food… …then this is the show for you. In the fridge today… …we test every kind of kitchen gadget you’re gonna need this …
Hello! And welcome to FridgeCam.
If you eat food… …then this is the show for you. In the fridge today… …we test every kind of kitchen gadget
you’re gonna need this Black Friday… …we go old-school and play
a party game with chocolate… …but first! Everyone has leftover turkey
at this time of year. Especially in America. So Ben’s gonna show you how
to make something great with it. And then we’re gonna show you how
to make something spectacular with it. Leftover turkey dish…
not a curry in sight. This is a good one for
using up breast meat. So what we’re gonna do is
make a savoury crumble, and it begins with all the fillings and flavours. So, red onion, garlic.
Peeled. Sliced, diced. Sweat the stuff in a pan
with a shot of oil. Okay, while that’s sweating off, I’m also going to sheath a couple
of corn and wilt some spinach. So just boil a kettle,
pour it straight over, and the whole thing will wilt down, then we’ll drain it and
squeeze off the water. This wasn’t good enough to make
our Black Friday Kitchen Gadgets, so I thought I’d shoehorn it in anyway. If this wasn’t good enough to make it, then I dread to think what
we’ll be using later. Not what I thought it was
gonna be, (inaudible). Well, you should’ve held it back.
Oh no, there it is. Oh, it’s broken. Single use. That’s better. Oh look, that’s easy. Useless or not… You decide! If you can’t be bothered to pull it, slice it. Let’s be honest, this is for the
day after the big celebration when you’ve got loads
of turkey left, or… Mm-hmm? If you wanna make it and
you haven’t got turkey left, get any turkey or chicken and just quickly
roast it, seasoned, and you’re good to go. But because it’s the day
after the big celebration, you don’t want lots of effort or FATH. Yeah. I’d like a bit of FATH every now and then. Well, you’re married, so you gave it up
a long time ago. Now we’re gonna combine
everything into this bowl. We’ve got our turkey,
we’ve got our softened onions, spinach, corn, crème fraîche,
and mustard. Ah, that actually looks good. I mean, the thing is,
everything in there… You know, you can eat
the corn just as it is. So that could also be the topping for a jacket potato,
could go into a sandwich or a sub. In our case, it’s the base to a crumble. That does look good, but it is gonna come
down to what the crumble is on top. You are gonna be judged
on your crumble, mate. Because if this is now a sugary,
brown, buttery type crumble… In our case, it’s butter rubbed
into flour, a bit of corn meal, some garlic granules,
and smoked paprika. Heavy on salt and pepper,
and scatter it over the top. What does the corn meal do? It goes in here. Yep. Adds texture, colour, and a slight…
not a nuttiness, but a slightly different flavour. And we’ve got corn in here,
so I feel like it’s just working. The base and the filling
needs to bubble. It’s pretty much already cooked,
but the crumble needs to cook, so probably 20 minutes
at 200°C will do it nicely. Which gives us the perfect amount
of time to make a banging b?nh m?. Am I right? Mm-hmm. Yeah. The banh mì… one of the world’s
most famous dishes. And why? Because…? It is just delicious. And? It’s a cornucopia of flavours.
Sweet, sour, salty — delicious. Much like the cornucopia of flavours
of our four personalities. And we’re gonna start
with a pickled veg. We’ll go with carrots,
cucumber, and radishes. We’re gonna slice them
finely de Julienne. Pass. Mm-hmm. Pass. That’s not happening for you, is it? No. It’s more Julian. -That’s definitely more Julian than Julienne.
-Yeah, definitely. Yeah. Once you’ve got your veg all
Julienne and Julian’d up, stick it on a bowl with some salt
and leave it for 10 minutes. For our broth, we’re gonna
finely dice some chili, some garlic, some ginger,
and some shallots. We’re gonna bruise a stick of lemongrass,
we’re gonna chuck it all into a pan, and we’re gonna bring it up to a boil
along with some fish sauce, some soy sauce,
and some chicken stock. Broth on! And now for the pickling liquid. Rice wine vinegar, salt, sugar,
and water in a pan; bring it up to a boil. And onto our bird. We’re gonna take the fat off
and then we’re gonna peal all the lovely brown meat off it. Watch out for the tendons, because
they’re thick and (inaudible). [Hallelujah! Hallelujah!] “Mike’s nipples are so profound today that I can
imagine them spouting off some Aristotle quotes.” “Barry is like the Buzzfeed of SORTEDfood.” Yeah. Yeah, I’ll agree with that. My life is just in lists and short sentences. Question: “How long does it take
to cook a human leg?” Roasting it a couple of hours maybe,
to get through to the core. “I DON’T LIKE CHANGE.” Sorry we changed thing. But Comment Of The Week
is back so, you know…yay! [Hallelujah! Hallelujah!] And now to finish off our picked veg,
in with a load of water to wash off that salt. Give it a little wiggle… Nice wiggle. And then pour over our vinegar. Give it a stir and make
sure it’s submerged, and then you want that to cool, so whack it in the fridge
for about 20 minutes. And onto our bread! These are French baguettes;
they need to be toasted in an oven. We are gonna halve them,
we are gonna open them, we are gonna put them on a baking tray
and put them in the over for 5 minutes. Our broth is reduced by half. The boys have picked all of our turkey… we’re gonna put the turkey in the broth
for about 10 minutes. And our bread is out of the oven and
it’s time to slop on some mayonnaise, some pâté, and some shredded lettuce. Whilst we wait for our
turkey to cool down and construct the rest of our sandwich,
why don’t we review some gadgets? I mean, that’s why you’re here. Let’s not beat around the bush. Yeah. Ooh. That looks like an adulterous
husband torture device. This device is the Egg Topper. If you’re a fan of soft,
or hard-boiled eggs but you don’t want to waste
your time tapping and peeling away the shell from
the top, this will cap it in one. Okay! This goes on here, and you… I quite like that! I think that’s pretty good! Well! That is the Egg Topper. Useless or not? You decide! I put my shoe on with one
of these this morning. Is it a SheWee? The Ring Pull Can Opener. If you struggle to get your fingers
under that tight ring pull, then this leveraging device
will make it super easy. That’s why they created ring
pulls in the first place! The Ring Pull Can Opener…
useless or not? You decide! I like peaches, though. I know what this is. I had these as a toy.
It’s the feet to Mr. Potato Head. Where’s the rest of him? The Potato Foot… a cheap piece of plastic,
perfect if you want to microwave a baked potato. It pierces the skin and keeps
the potato off of the plate. A perfect, even cook every time. Oh, I’m actually right! Is it actually…? Good! Mr. Potato Head’s feet… useless or not? You decide! Oh, what is that?
I don’t want to hold it like that. This is the Cherry Tomato Halver Guard. If you’ve got a bunch
of cherry tomatoes that all need halving for that gorgeous
salad, this will do it. Stack them up into the chute, slice down with
a serrated knife, and pop them straight out. Chop done! Okay! One… The fruit and veg slicing guard…
useless or not? You decide! This looks like one of those camping knifes that
Ben uses when he goes away for a weekend. This is Spread Dat, the world’s
most advanced butter knife. Made from a heat conducting metal, it transfers the heat from your
hand to the blade of the knife no electricity, no heating up required. This way, you can spread cold
butter straight from the fridge. Okay, that is making the butter
more spreadable. The spreadable butter…hot
spreadable butter knife. Useless or not? You decide! And yes, this is how much
butter I put on my bread. What? Oh my goodness! I’ve always wanted one of these! This is Darth Maul’s lightsaber, isn’t it? Oh my God, it actually comes out! This handy gadget is the Sushezi. If you haven’t got years and
years and years to train as a sushi chef but you want a tight roll,
then this is how to achieve it. Press in your sushi rice, add your fillings,
close it down, and plunge. The perfect sushi roll to (inaudible). Oh, so I’m pretty damn close. And I’ve got to make one. Great! Let’s see what happens! Oh, this is weird. Oh! Look at that! Okay, I started off a little
bit dodgy at the end, but by that side, absolutely fine. I get that. That does make some sense to me. But it’s just another gadget
to fill up the drawer. Do you need it? The Sushezi… useless or not? You decide! Somehow I feel stupider
having watched that. More stupid or stupider? Stupider. Definitely stupider. Anyway! Let’s construct our bánh mì! Well, that’s enough fat
for every sandwich. Well done. Yeah.
-Well done. Well, I don’t think we can
pass any judgment until both of our dishes have been
put through the sex scenes. Well, Ben, you’ve already tucked into yours,
so shall we have some as well? Sex scenes are sexier
when you can see into it. No! How is that a… You twist my words every time! How? That’s actually really good. There is far more flavour in that
crumble than I expected. Man, that is banging. Speaking of “bánh mì…” That is superb. So good. Really proud of that. Guys… it’s Thanksgiving. Should there be a loser? We can agree… -they’re both equally awesome.
-Absolutely, yes! We’re gonna put a poll up so you can vote
for which one of these is your favourite. Jamie, say something now. Of if you don’t agree that one of
these should be your favourite, then why don’t you comment
down below and let us know what you would cook
with your leftover turkey? Perfect. That’s what I wanted to… No! No! Double turkey. I’ve really enjoyed today’s episode. Me too. If you enjoyed it and you
enjoyed our turkey recipes, then there’s plenty
more on sortedfood.com. Oh! And if you’re going
to sortedfood.com, you might just see that we have
a whole brand new completely fantastic absolutely incredible sexy
new looking website! Yeah, you should check it out. And also subscribe to
our YouTube channel, because we will make you hungry.
But for now… …I think that FridgeCam had everything. It had one of the best Ben innuendos
we’ve had for a long time. Sex scenes are sexier
when you can see into it. And it had Julian and Julienne,
which was surprising. And if you stick with us now, we’ve
got an old-school party game. We’re playing spin the bottle! No we’re not. -No we’re not, We’re not playing spin the bottle?
-That will always end badly. We are not playing spin the bottle. Well, I don’t know what we’re doing then. Well…neither do I. Something with gloves,
something with chocolate. Can somebody explain what’s going on? -I’ve never heard of this game in my life.
-One more awesome kitchen gadget! Wow!
What’s up everybody, welcome back to my laboratory where safety is number one priority And today we’re going to put to the test kitchen gadgets. Let’s see what I got today …
What’s up everybody, welcome back to my laboratory where safety is number one priority And today we’re going to put to the test kitchen gadgets. Let’s see what I got today for the first gadget We got here a carton holder So we put the milk or juice whatever you want right inside of it boom and look how much easier it is to lift it and grab it if you don’t have a Carton holder if you have smaller hands, it’s kind of hard to hold it, especially for the kids It’s kind of slips out. I have huge hands. So for me, it’s no problem I’ll tell you what if you put it inside of this carton holder It’s a lot easier to just grab it, hold it open it super super easy Check this out No problem so much easier using this carton holder This is such a simple gadget But at the same time works so well I’m definitely using this one all the time every time I need to replace juice or milk I’ll just take it out the empty one Put a full one in and as you can see, it does not fall out easily from there. Love it So the next gadget I got pineapple slicer, but it’s a style of an apple slicer I never seen a pineapple slicer like that before so Let’s see how it works. Got yourself a pineapple Then you’re going to cut it like usual the top and the bottom of it And Then you take off the bottom of it Put it like this then there is a core here and we’re gonna match it up with the core and Then we’re just going to slice it Oh Kind of went sideways to load it actually it’s probably easier to slice it on a flat surface first and And to finish it off then you bring this out and Just push it all the way in and check this out this two pieces falls out like this You got right here the shells boom And right here the pineapple And right here the core Wow that looks like a flower you can just serve it like this I’m he’s it that looks so good that pineapple slicer was awesome, but I might got something even better I put to the test this kind of design, but this one comes with the storage container and also a slicer So, let’s see what this one does Step one. We just cut it Step two we just have to coax it right into the core like this And you don’t want to even push it too fast you just spin it slowly all the way down You see I’m not pushing it at all it just goes in by itself Pull it up like this and that’s what it’s going to look like when you pull it out You see it’s perfect cut out. Then. We’re going to push on this toe and pull the handle out boom like this but then we’re going to go up this cup and Put it upside down and let it up like this into there. Boom Then you’re going to go up this pot and push this out like this This is the core it doesn’t taste good Then once you’re done you can close they said here firmly and then you can store it and it’s going to last a lot longer in a storage, but once you want to take it out and Eat it. You can take it out like this Put this piece in Put this piece right inside of this Pull it like that and then we’re going to slice it They go I have to push them out and have a little bit of Bigger plate my works pretty good as you can see and I have here another Pineapple slicer, let’s see what this one is all about Boom. Wow, that one looks cool on metal. We’re gonna cut the bottom Then we’re going to drive this thing screw this in And you see how this time I didn’t cut the top Once you cut it all the way like you see it’s not going anywhere anymore. So now I’m just gonna take it out Boom then cut out the top and Now all you have to do is just push these things out You can either push it out or in the description. It says you can cut it like this Boom and This piece comes out. I kinda have a hard time to keep it in the middle So I’ll have to practice a little bit to figure out how to use this pineapple slicer But still pretty cool design never seen one like that before but this gadget I got here walk like guacamole Saver, let’s see what this thing is all about if you love guacamole You might want to get this gadget because you know if you open up wakka moly It’s still after just few hours will chew on like different color and does not look good the problem goes bad quickly Well, they said here comes out all the oxygens so that way does not join any other color and stays fresh A lot longer. So let’s open it up and see how it works You might want to make your own guacamole or after you buy one Doesn’t matter so I have a half a job Wacka more if I lock it up It will still will turn different color after 24 hours So this is why they said here opens up then you get this spot and push it everything in and you see how all the guacamole Goes to the top And you see boom there is guacamole pushed up all the way to the top and then you close this and There you go Then you put away your guacamole. You take this out So that way it doesn’t push by itself and check this out. All the guacamole got pushed up. So next time you wanna get some guacamole just Open this up Anyways, this is a genius idea. I love it. So once you’re done you can close it up Maybe one complaint. I wish this stop right here was a little bit more flat So if you open it, so if you have this guacamole Kind of liquidy. It might spill out to the sides There’s the only problem with that gadget but oh ho I love this design for this gadget. I got your banana fella Let’s see what it’s all about They said here you can put some chocolate in there. So we’ll see how it works Take everything out Then you put the banana inside here or wow, that’s a perfect banana And then you squeeze it together like that. So that way you can go to into the banana You know bananas are soft. So it’s pretty easy to pull it out Check this out. And then you use this layer. It’s tape piece to pull out the banana They go Then this is what our banana looks like got our chocolate and then we’re going to just stuff it With chocolate all the way look at that. Whoo That’s nice, oh it’s all the way to lit up Now let’s peel the banana And let’s see what happens when I break it off Boom Wow, look at that OOP. I knew it’s gonna be messy, but that’s awesome. Let me just do a taste test What’s interesting definitely a very unique way to eat a banana Honestly, I thought it’ll be a lot harder to use So it’s actually a huge thumbs up for me because it’s so simple kids can use it so easily Love this gadget for this gadget. I got here very cheap one juicer like Sixteen to twenty dollars. Okay. Let’s see if this gadget works to cut an orange in half like this Boom check this out That does salt good actually and then you can just take this part out and take out all this extra stuff What they did good and look you can do less bull waffle, that’s awesome By the way, you can just cover it up and wait till the all the oranges will go up inside there So that’s how a good look on my tranches we’ve got and its first on just amazing for 16 bucks Can’t beat that Well guys, that’s pretty much it let me know in comments below bitch Gajic was your favorite unless yellow of all the pineapple gadgets and Surprisingly this banana core and filler is actually pretty awesome Never seen anything like that a good idea a fun way to make a dessert And of course, don’t forget to thumbs up this video subscribe, and I’ll see you next time
Welcome to Cows and Climate. My name is Frank Mitloehner, and I’m a professor and air quality specialist in the department of animal science at UC Davis. While so many people …
Welcome to Cows and Climate. My name is Frank Mitloehner, and I’m a professor and air quality specialist in the department of
animal science at UC Davis. While so many people focus on livestock emissions and
how to reduce them through, let’s say, decreased consumption of animal sourced foods, there’s an issue that all of us contribute to daily. It’s the issue of
food waste. Believe it or not, in the United States, we waste as much as 40
percent, four-zero, 40 percent of all food produced. Just to give you some idea,
there are different food groups that are wasted at different amounts. For example, the most perishable foods, fruits and vegetables are wasted at 50 percent.
Animal sourced foods, 20 percent. It’s better, but still unacceptable. We can do
better than that. Wasting at these amounts is unethical.
What amazes me is that it’s not just here in the developed world that we waste 40 percent. Even in developing countries, let’s say in Africa, 40 percent of all food is
being wasted. Now, there we can really help with all different kinds of
approaches, including technologies and techniques to help them minimize that
unwanted impact. But at the same time, we need to work on this here at home. So, in
the U.S., where we have 40 percent food waste, that waste mainly occurs at the
consumer level so it is you and I, either at home or in a restaurant, or at the
grocery store. In developing countries, the food waste occurs earlier in the
food supply chain, namely in the fields where they can either not harvest on
time or not transport the goods to the markets, or
preserve, refrigerate and so forth. Reducing food waste would have a
significant impact on our environmental footprint of the entire food supply
chain. That to me is low hanging fruit, visible to everyone. What’s really
important too is that a reduction of food waste would really help us
addressing the challenge of our lifetimes, which I call the 2050 challenge.
by Gene Kilian
