In this Zucchini Spaghetti Maker review, I wanted to talk about the Kitchen Active Spiralizer it is very inexpensive and very easy to use many you do it is looking I …
In this Zucchini Spaghetti Maker review, I wanted to talk about the Kitchen Active Spiralizer it is very inexpensive and very easy to use many you do it is looking I …
In this Zucchini Spaghetti Maker review, I wanted to talk about the
Kitchen Active Spiralizer it is very inexpensive and very easy to use many you do it is looking I just got the
top and is gonna put it in their state listing and get schools very evil and when you’re almost
done and your finger in no longer test the
bottom and any use that app which is very easy put it in writing Anne just a twisting it also comes with but it’ll brush very
easy to me it a bit more democratic and click
the link below Click the link below and get your own!
Vegetable Stock – Mirepoix Today in this video I’m going to show how to make Vegetable Stock. Everybody gets very curious as to what is vegetable stock? what I do we …
Vegetable Stock – Mirepoix Today in this video I’m going to show
how to make Vegetable Stock. Everybody gets very curious as to what is
vegetable stock? what I do we go and buy the stock in the stores and I can just
add water instead of vegetable stock! The main reason I believe the stock came
into existence is people wanted to use and preserve the nutritions of the
vegetables and help it not get spoiled or get wasted. So they used to prepare STOCK
Just like how we had a pickling kind of a practice back in India, so they used to
take the vegetables based on the shelf life, So I have Kohlrabi (Navilukosu) here, Or Take something like the family of Parsnips, or potatoes so whatever has longer
shelf life and they used to save it and whatever has shorter shelf life they
used to use it, whatever was an abundance they used to use it. So it is basically
the ratio which really matters and then is the vegetable which we can get and
use all over throughout the year., so Onion was the basic 1 vegetable which
was used. The proportions are always like ONION being the first important ingredient,
and REST two vegetables are 1:1 and again there is a very big
difference here so if somebody wants to make a potato soup they don’t want the
soup to be looking red in color. So the choice of vegetables to make a Potato soup, always used to be something like all the vegetables which is pretty much
looking in same color., like green colour or say white in colour if they wanted to
make a Beetroot soup so they used to choose or maybe they want stock only based out of MEAT,
They use to choose something like carrots, tomatoes and they
wanted to add sourness it to and sweetness to it so that is how they used
to do. Today what I am going to do is I am going to use FIVE type of
vegetables and what I have taken here is 1:1:1. It is 1 big bowl of
onions, 1 big bowl of kohlrabi and one bowl of Celery. Celery is something that
which we use and we call it as Ajwain, here I get the fresh Celery so I’m using
that and not really using the Ajwain seeds along the that I have taken one big bowl
of Carrots and Tomatoes. I am planning to do Carrot soup tomorrow, So I want all
the colors. , so the stock which I am preparing here today is going to last me
for three times I will be making three batches of it later. The advantage of this
stock is You can save it for pretty long time. It can be refrigerated for two
weeks and frozen for up to three months what I’m going to do is now I’m going to
take one big container, One BIG POT so I am going to add all the vegetables which
ever I wanted, so I have taken THREE light colored vegetables and have taken TWO dark color vegetable. I have taken all the Green, whitish color vegetable, So If I just want to make the mushroom soup like in
my previous video I had just used Leeks and Celery and Onion and today I am planning to do Carrot soup so I have taken little bit of carrot too because I have
carrot in abundance, adding the tomatoes so for this I am going to add 4
liters of water. The process is not cooking the stock in a high heat, I am
going to let it cook almost minimum for four hours in a very low heat. I had read
in one of the articles saying to prepare chicken stock they used to add ice
inside the water so that you all the flavors and nutrients will get infused and they let it sit for 12 – 18 hours and beyond
that too. So that the stocks get all its nutrition. Because this is vegetables
and I don’t want the vegetables to become mushy so I am NOT going to add
any soft vegetable is like peas and potatoes because I don’t want Greasy stuff. I want the stock which is just nutrition and is stronger with flavors
so for this I have taken one spoon of pepper I don’t want it to be spicy
because I want to add it as an how I want so I have taken one teaspoon of pepper
and I have taken Italian herbs and have taken pinch of Thyme, pinch of Parsley a
pinch of basil and pinch of rosemary so I am going to add all of this and along
with that I have taken one STAR ANISE because I’m making carrot soup, Carrot is very
dominant flavored vegetable so I want to mellow down with other flavors so for
that my carrots for Soup tomorrow this ANISE going to help me. I
am going to add just a little bit of cilantro and then I have got three bay
leaves so what I’m going to do is just give it
a stir and let it sit and – for not really cook
boil it for four hours in a very sim lowered temperature I don’t want it to boil. I’m
not adding any oil here because I’m going to refrigerate, it I don’t want
it to be sitting with Oil and water. It is not a good combination so if
I am using it directly then as and then I can of course add it. Because I am going
to preserve it I’m not going to add any salt, any oil. This is now going to go on the stove for four hours. Now I transferred the bowl
here. The pot here, which I have taken is very thick. I don’t want the
vegetables to get into a shock and get cooked way before I want it to get
cooked so I’m going to turn on the flame and it is going to be at the low,
maximum low temperature and I can use this vegetables if I want to I can make
use of all the vegetables if I am using it today directly but my whole idea is I
have used the vegetables which I don’t use in regular cooking like something
like celery but I want to utilize the nutrition’s of
so let me see let me show you later like now after four hours how it is cooked. It
is not going to boil it is not going to be boiled
there will be no evaporation as such but all the vegetables would have got cooked
and it would have all gone and kind of it would be standing at the base that
means it has completely given out all of its flavors and it will be it will be
good and healthy and nutrition nutritious. So I’m gonna close it and it is going to get slow-cooked if wanted we
can even add ice cubes to it but I’m not adding it as of now but that’s an option
which can really be used. This vegetable stock has been getting slow-cooked now
for more than four hours we can see that the vegetables are still holding its
retaining its good shape but it is cooked. The stock is not greasy that
means like they are cooked enough and like you know now it is time that we can
strain it it is not lumpy it is not greasy it is not oily it is just fresh
stock. So let’s see the next procedure. I have the warm stock ready now. I going
to strain it because I have added carrot and Tomotoes to this, there is a
color difference. All the vegetables which is cooked has all settled down
very well. I am going to pour this to show the color
difference which we have got, It smells Amazing, the more the darker I want the more darker
vegetables I use. If I want it to be in red I can use the beetroot if I have any
vegetable in abundance, As i said in the even in the video earlier, i said, I can use any vegetables, however i want, so this was the stock which I had prepared last week I had
used leeks and onion and celery and kohlrabi to this. This time I’ve added
tomatoes and carrots to this. I hope you liked the video. Let me know, write back
to me with your comments and ask me any questions if you have. Please do
subscribe for Charyas kitchen. Thank you.
there are many fast-food chains to choose from out there and while we all have our favorite restaurant to go to there are some chains that have that little something extra …
there are many fast-food chains to choose from out there and while we all have our favorite restaurant to go to there are some chains that have that little something extra they may not be the biggest or well-known fast-food chains but all of them have a big cult following here is our list of 10 fast food brands with a cult following some of the entries may surprise you I have fast food experience in an out burger in an out burger has converted many fast food fans to fall in love with them often getting people to pass more popular fast food chains in order to get to them the rise of the in and out brand reached fever pitch when they started to expand their franchise into other states why has in-and-out burger built up such a cult following you may ask well that’s simple in and out prides themselves on their Burgers and Fries they make their burgers fresh and not from preformed shapes or frozen patties they also make their fries from potatoes and actually cut the potatoes in front of you let me sit keeping their food fresh and simple is quite a novel approach to fast food and in-and-out burger is rewarded by their devoted fans also there is the fact that the restaurants and even the uniforms haven’t changed in decades in and out burger found what works for them and have kept it the same much to their adoring fans approval then of course there is their special sauce which people will line up for hours for just to get a taste they’re just giving them away beyond the in and out White Castle we are all familiar with the famous look of White Castle those castle fronts adorn our towns and make us think of great fast food famous for their sliders which are small burgers that you can eat like popcorn White Castle was actually one of the first restaurant chains to franchise the idea of fast food while many people give credit to McDonald is giving us the modern fast-food model it was actually White Castle that got there first not just content on serving great burgers White Castle has been featured in media and it made a splash in pop culture when they had an entire movie dedicated to them the movie was called Harold and Kumar Go to White Castle and like the name implies it’s basically a movie about a couple of friends making their way to a White Castle and all the hijinks then ensues along the way the movie boosted white castles cult credibility to a whole other level and really put them on the map in a much larger way while White Castle is popular with a lot of people it has become a haven for a certain type known as cravers White Castle found its target audience among the late-night snack and those looking for a tasty treat whenever the mood takes them White Castle food has become so popular that you can even buy it in your local grocery store if you can’t make it to their restaurants that is took me 5 minutes to get to White Castle chick-fil-a in the world of fast food one chain has dominated the Fried Chicken market for decades and that’s KFC in recent years that has all changed as another chicken restaurant has won over an army of fried chicken fans chick-fil-a has built up a real loyal fan base and their customers are not ashamed to say that they make the best chicken in the world soon a chick-fil-a franchise it’s not only chick-fil-a’s fans that are fanatical their staff is also devoted their unofficial motto is if you don’t plan on working here for life don’t apply work is for work that’s as well as great chicken and enthusiastic employees chick-fil-a is also known for its strong Christian family values most if not all of their franchises are owned by couples or families and the head office believes in these religious values so much they make sure all the chains are closed on Sundays the sales for chick-fil-a went through the roof despite being mired in controversy chick-fil-a resonates with many customers making them truly loyal to them chick-fil-a may not be a global franchise like other chicken joints but they have certainly masked an army of diehard fans that will stay with them forever sonic drive-in right guys Drive if you live on the west coast then you will be hard-pressed not to have heard of Sonic drive-in if you haven’t seen their restaurants then you definitely would have seen their commercials boasting the best shakes slushies and most delicious burgers on the market Sonic drive-in is most famous for its car hop style restaurant driving up ordering your food and then having it brought to you by their car hop waitstaff sometimes on rollerskates sonic drive-in has the feel of a fast-food joint from the 40s or 50s it’s like going back in time which is great for anyone looking to experience life from a simpler period of history not only is their style unique in the fast food world but some of their food has truly reached cult status while their burgers and fries have people racing to their nearest sonic it’s their drinks that most people really love with thousands of flavor possibilities for their drinks the number one drink flavor is their cherry limeade made with fresh limes the cherry limeade is the perfect blend of sweet sour and bubbly with a slushie version of this drink as well as their other drinks Sonic drive-in also has a happy hour in which their drinks are half-price what a burger being the main rivals to in-n-out burger Whataburger caters to its cult fanbase by rewarding them with free coffee mugs they can keep tabs on just how loyal their fan base is by changing the design of the mug each year unlike all other fast-food chains Whataburger actually encourages you to come in take your time enjoy yourself let’s go to Whataburger while they do serve you fast-food Whataburger doesn’t want you to just eat and go they want you to enjoy their restaurants merely that you might as well start enjoying yourself as well as giving away free coffee mugs and welcoming you to stay in the restaurants for as long as you want Whataburger also holds free burger days once a year in which they get to show off their great tasting and freshly made burgers the rise of what a burgers cult status also has a lot to do with their popular culture presence just like fast-food chains such as White Castle what a burger has enjoyed some success on screen being the main fast-food chain and TV shows such as king of the hill as well as being the inspiration for the Nickelodeon movie good burger Whataburger received a big jump in popularity during the 1990s and they continue to be a popular choice for many people looking to avoid the big-name brands to eat somewhere a little more intimate intimate Wendy’s Wendy’s has seen a big rise in its popularity over the last few years so much so that it has actually overtaken the likes of Burger King in the burger chain Wars while this rise in financial and commercial success may change some brands Wendy’s has still managed to maintain its cult-like status known for the homestyle and old-fashioned style of food Wendy’s first one over there fans with menu items such as the Dave’s classic the Baconator and of course their famous frosty unlike a lot of big fast-food chains Wendy’s never uses frozen meat for their patties which may not save on time but it does save on flavor and taste the famous square burger patties have won over a lot of fans that would normally go to one of their burger competitors I think we know where the beef is this is a Wendy’s restaurant another sign of Wendy’s cult status is the amount of cosplayers who will dress up as the after mentioned Wendy whether it’s at the restaurant itself or at other events you can often spot a Wendy’s somewhere to Starbucks while Starbucks may have opened their first coffee shop in Seattle in the night 70s it was in the 90s that the Starbucks brand really reached cult status as the country was changing moving towards a new popular culture landscape planet Starbucks Starbucks found itself as the face of this revolution offering customers a wider and more diverse range of caffeinated beverages Starbucks popularity exploded and they soon became one of the biggest brands in the world while the Starbucks brand has truly conquered the world the seattle-based coffee chain still manages to maintain its cult following got listos ebooks Nutkins one of the best ways they do this is by having the customers be more involved with their orders having us tailor our drinks to include any flavors or ingredients we want rather than just ordering a generic menu item then of course there are those special items that Starbucks gives us all true Starbucks fans know about their secret menu and the special drinks and foods we can order if that wasn’t enough then Starbucks goes even further and releases its annual festive drinks the pumpkin spice latte and the gingerbread latte have become drinks of legends both of them virtually have a national holiday as the countdown to their release has become as big as the countdown to Christmas itself all right Starbucks ok know who’s in the Starbucks Dunkin she walked into a Dunkin Donuts and never came out now on our list of fast food brands that have a cult following we come to the kings of donuts Dunkin seen as a major rival to the likes of Starbucks Dunkin has some truly diehard fans that refuse to go anywhere else this is surprising given Duncan has actually just closed a lot of its worldwide stores and has even left some countries such as Canada completely however focusing pretty much solely on the US market Duncan has upped its game and the fans have noticed I’d have to go back to working the late at Dunkin Donuts while Dunkin Donuts now known solely as Duncan started out as a coffee and donut place over the years they have expanded their menus and offer many tasty treats for either breakfast or lunch the key to Duncan’s success is how they have captured that early morning rush and fueled the workforce for the u.s. helping them to start their day with several revamps and rebrandings over the years Duncan has maintained its heart and core purposes that fans love this has them coming back every morning sponsored by Dunkin Donuts subway is this Subway the transportation system or subway the sandwich shop when subway first opened its doors back in the late 1960s people were blown away by the freshness of their ingredients the deliciousness of their sandwiches and the fact that they get to be served by a sandwich artist not only that but the sandwich artists make the subs in front of you and you can add any toppings or salads you want the idea was a bit of a revolution and had people lining up to get their hands on a subway sub sandwich so much so that Subway’s soon found themselves becoming the biggest fast-food brand in the world with more restaurants and branches than the kings of fast food themselves McDonald’s while the subway brand may have peaked a few years ago they still have a legion of loyal fans and their cult status is set for life due to some commercial embarrassment some bad advertisement and one disastrous spokesperson subway has taken a hit over the last few years but their brand recognition and their faith and their fresh and tasty ingredients has managed to keep the brand at the forefront of the fast food industry another important part to Subway’s cult status is their $5 footlong campaign not only is it a great deal which always creates a large following but the TV ads all feature the oh so catchy jingle that people find themselves humming at any time of day so they constantly have subway on their mind forever tuned you can’t get out Chipotle Mexican Grill quick cheap and tasty food those pioneers of the fast food trade changed everything recently however there has been a new subsection to the fast-food genre that looks set to shake things up once again fast casual which is a cross between dining and fast food is quickly becoming the new way to eat while fast casual doesn’t offer full table service it does promote better food options and healthier ingredients than its fast-food relatives one of the champions of the fast casual food movement is Chipotle Mexican Grill you’re like other Americans you love to eat Chipotle it all started in Denver in the mid nineties when Chipotle wanted to give us fresh farm sourced food that had no preservatives or any of the bad stuff soon Chipotle Mexican Grill blew up in popularity and started franchising across the country we know it’s hard to imagine a time before Chipotle Mexican Grill but that just goes to show the power of their brand and the loyalty of their fans as looking back the world didn’t seem the same without them well be in the kitchen studying the Chipotle menu tap that screen for another great video subscribe to our Channel and tap that notification bell
Hi guys! Me and the Food Tube family together with our friends the LV are here to help you guys out. You’ve told us what your biggest cooking headaches are, so …
Hi guys! Me and the Food Tube family together with our friends the LV are here to help you guys out. You’ve told us
what your biggest cooking headaches are, so together we’ll show you our secret tips and tricks, which will change the way you
cook forever Here is Gennaro and his method for cooking perfect pasta People really get wrong how to make a pasta Pasta is so simple to cook. You need that really large pan to cook pasta inside First, you need plenty of water And then the water had to be really babbling Look at that, they way they’re babbling The pasta… you need to do bouncing, you need to move it around! Aaaah, freedom! Next tip I’m going to give you is to use very, very good salt Don’t go by those packets with salt so fine, that it looks likes dust or sand That is no good. Just give me about 10 gramm for each of liters Look at the way the water is now, look at the way it’s moving the water. Water crawls out, see – goes a little faster The salt is inside when you grab a little
bit of pasta Put them all together – there it goes. Keep it! And just slowly, just gently start to press it gently, you can see: look at the pasta the way it goes in Nicely, nicely. Don’t worry, you won’t burn it, but don’t put your fingers inside because you’ll burn it So the pasta… Look straight inside! Now, you cover it, bring back to the boil, 10 seconds,
remove it look at that, look at the way it’s bambling Get a fork Stir it because you don’t want the pasta to get stuck And don’t forget: all this ideal packet
of the pasta Initially say 8 minutes, 10 minutes But the Italian way you want that pasta Al Dente – undercooked little bit Grab a little bit So when you put it inside your mouth you have to chew it longer While you’re chewing longer, you taste the lovely sauce you put inside This is done. Look at this! Look how wonderful it is A perfect pasta. Now let’s serve it I’ve done a fantastic pesto early on and let me show you how to use it If you want to see my easy Pesto recipe, just here is a box – click here! You’ll always need for a large bowl about 1 tablespoon For 300 grams that would be enough You grab the pasta straight
away or you drain it Look at that! Just put them inside, this is enough Actually, I’ll need a little bit more for me And don’t forget to use the pasta water – pasta water, where the pasta has been dancing inside! That is the best flavour. Also a little bit of salt as well See, just have a little bit, put it on top Stir it Okay, pesto, stir inside the pesto and let them algamate and when you pull the pasta you want
to look nice, always stir it the fork inside, and give it a lovely lift. Little Parmezan Little Basil While you’re cooking your pasta, I’m eating this pasta I love you! And please, subscribe! It is free, Gennato Contaldo, Youtube, and let’s cook it alltogether Bon Appetito!
Minced fresh pepper. Minced pepper, ketchup, white miso paste, soy sauce, sugar, and water, all put in the pot Stir while cooking until all ingredients are evenly mixed. Mix ½ Corn …
Minced fresh pepper. Minced pepper, ketchup, white miso paste, soy sauce, sugar, and water, all put in the pot Stir while cooking until all ingredients are evenly mixed. Mix ½ Corn Starch with 1 Tbsp of water and pour into the pot Stir until the sauce becomes thick, boil and start to bubble, then turn off the heat. Sweet Potato Starch, Corn Starch, and Water mixed evenly Pour oil in a pan and add shrimps Pour starch water and fry until it becomes transparent Add an egg and break up the eggs to spread the egg liquid evenly Move the Omelet to a plate Add cabbage to the pan and stir-fry for 1 minute Put the Omelet back into the pan and cover over the cabbage Drizzle the sweet and spicy sauce and you’re done!
Hello friends, we are making a chia seed jam in our rice cooker today use about a pound of raspberries or your favourite fruit in the rice cooker. keep in mind, …
Hello friends, we are making a chia seed jam in our rice cooker today use about a pound of raspberries or your favourite fruit in the rice cooker. keep in mind, raspberries are really tart so add the sugar depending on your preference. add in your favourite sugar, I happen to use coconut palm sugar for it’s caramel flavour. Brown sugar and honey are great options too. place into the rice cooker, cook on the regular white rice cycle one time. after it is finished, add in your chia seeds and more sugar if you find it’s too tart. I like to smooth my jam with a blender so the chia seeds aren’t so obvious. chia seeds make the fruit quite thick and healthy. you could also add some flax seed powder here if but I didn’t because I felt it added too much texture. after it’s been cooled, place in your favourite container. we used a small mason jar. it’s very simple and flavourful. we use it every day for many different things. I was tired of buying jam from my grocery store since it’s so difficult to find a simple one without a lot of additives. I wanted to add chia seeds to give it a healthy boost as well. Ollie loves tart fruits so we used raspberries. Blueberries would also be an amazing jam. Here are our favourite ways to enjoy our chia seed jam: you can take a spoonful of your jam and add club soda for a refreshing drink. You could also add it some to your favourite smoothies as well. For afternoon tea, Ollie loves to have Hokkaido milk toast with jam. Sometimes he also asks for jam and almond butter. The possibilities are endless. Here are more suggestions for you to enjoy your jam: [Ollie says: “맛있게 드세요” | Enjoy (in Korean)] Hope you enjoyed the recipe. If you have any questions, comments or recipe suggestions leave them in the box below. Be sure to subscribe for new recipes and share if you enjoyed. Thank you for watching, take care, bye bye!
-You must have willpower and drive to win, and tonight is about winning, for my taste buds. ♪♪ [ Laughs ] “Drunk Eats: Williamsburg” on a chilly Friday night. Jonny Shipes …
-You must have willpower
and drive to win, and tonight is about winning,
for my taste buds. ♪♪ [ Laughs ] “Drunk Eats: Williamsburg”
on a chilly Friday night. Jonny Shipes on the check-in. I have three of my favorite
spots picked out for you and one wild card, and I know Williamsburg
like the back of my hand. I’ve lived here for seven years,
so follow me. Aah, it’s a hipster! ♪♪ La Superior — fire tacos,
really, really good drinks. The margaritas are mwah. Yeah, this is where I wanted
to start off, and I’m gonna fucking murder
about 17 shrimp tacos. I’ve been coming here
for probably seven years. It’s one of my favorite spots. This place is open
basically from noon all the way through 2:00 a.m. I heard it’s your birthday.
-Yeah. -Should we do a shot together?
-Yeah. -Alright, that’s what
I’m talking about. Ooh.
Tequila! Happy birthday.
-Thank you. Cheers.
-Cheers. Mmm. Mmm-mmm-mmm! This is the hibiscus margarita. This is called a guava. Here’s a toast to myself
on a wonderful Friday night. Yes. They have arrived. You’re not gonna find better
jalapeño poppers than this. Look. Look. Look. Look at that.
Look at that. If you came to play, go home. Put the “do not disturb”
sign up, okay? This is serious business
going on right here. These are the spicy
shrimp tacos. Mmm. Mmm! The mouth-orgasm pause
is next-level. So this is just a nice flauta,
chicken. What I’m about to show you is where it really goes down
in the DM, okay? This is turkey with bean. Mm-hmm. Yeah. You want some? Aah! He doesn’t want any.
Skrrr! We have a poblano taco. As you know,
I’m lactose intolerant, so this is going to
fuck me up later. Very creamy, a lot of peppers. Uh-huh. I wouldn’t take you to anywhere
that I wouldn’t eat personally. This is it right here. Get in me belly. I’m just getting warmed up,
baby. ♪♪ I’m ready for my next spot. Normally it’s a Bentley,
but, you know, tonight we take the van. The best part of Williamsburg,
in my opinion, is the community of it. Fucking good vibes,
really good late-night spots. Not even saying that
to sound cliché. Like, I definitely have had
my fair share of nights fucked up on these streets. I live right there,
one block away. I walked past this place
for a year straight. It sounded too high-class
for me — Cafe Mogador, and I was like, “I don’t know
if I really want to eat here.” One day, my girl said, “Oh,
we should go in here and eat. It’s wonderful. I heard it’s one
of the best places.” Five years I kept coming back
after this because the food is ridiculous. Yo.
What’s up, bro? -How you doing?
-How you doing? You’re good. -Good to see you, Jonny.
-Yeah. Good to see you. Hey. How you doing?
Good to see you. -Good to see you, too.
-Can I get the falafel, please? The Greek salad, the Bastilla. And chicken kebabs with extra — See, she knew about
the extra yogurt. Let me get a glass of wine,
just, like, a nice white. You might drink
a little Sauvignon Blanc and then wash it down
with a falafel. It’s more highbrow here,
you know? So I dress a little better. Okay.
Now boom. I do not eat salad,
but the salads here are so good. You’re probably saying
to yourself, “This is an average chip.” There’s nothing average
about that. It’s not your normal crouton. We’re gonna call this
a “cool-ton.” This spot stays open till 12:30,
which is interesting, because most places
that stay open late, you can get good food
but not great food. And this is A1
Mediterranean food. We’re gonna go right
into the good shit — falafel. You want some sauce? Dip it. I could literally eat
30 of these at a time. These are like Dunkaroos
except better for you. This, my friends,
is a Sage Rush. Mmm. Almost as good as weed. This is like a pastry, chicken, with cinnamon and sugar
and some gravy sauce. I don’t go big on the gravy. I just sprinkle a little on it. Mm-hmm. Better every time. How you guys doing?
-Great. -Is this your first time
eating here? -No.
-No? I was gonna ask what
the go-tos are for you guys. -The wings.
-The wings? Wow. Okay.
So they’re that good? What are your go-to drinks? A Gold Rush? Could I just get four
of your finest Gold Rushes when you have a second? One for me
and then three for them. Thanks. Cheers.
-Cheers. -Happy Friday. Right here. Watch how I eat
my chicken skewers, because I eat
my chicken skewers next-level. This is where you go wrong. You have to get everything
off the kebab, okay? You don’t eat them one by one. You just pull it all off —
bang, bang, bang. Dill with cream — all of it. An amateur might say,
“Oh, well, Shipes said to put a whole bunch
of dill sauce on it,” but you can’t do both of them. You take half the second one. Skrrr! The rest is done.
No more. Hot sauce — Regardless of
if you like shit spicy or not, this is what make or breaks it. So you just let it drip out —
boom, boom, boom, boom. Bang bang, bang, bang. [ Laughs ] This is fire. Oh, cheers. Happy Friday night.
-Happy Friday. -I hope you guys
are getting fucked up! -Congratulations to
the weekend, huh? -Thank you. Yes.
I needed it bad. So what did you get?
A big-ass bone, I see. Hold the bone up.
‘Cause that’s a — -You want the bone?
-That’s a T-bone. -That’s the bone.
-That’s a bone, baby, okay? -Lamb shank.
-It was a lamb shank. I’m in — I feel that.
I feel — I feel that. -Oh, my bad. My bad.
-It’s all good. Don’t cut that out, okay? So I definitely
have struck again, AKA brought you to
a really good late-night spot. ♪ Uh, do I got bars,
yo, I just left Mogador ♪ ♪ Headed to the Commodore,
want to get ♪ That was it. [ Whistles ]
Whoa. ♪ Yo, started the night
at La Superior ♪ ♪ Then went to Mogador ♪ ♪ Had to stop off
at The Commodore ♪ Word. We are about to head
to The Commodore and see what this fried chicken
sandwich is about. Holler at your boy, and I’m
really eager to find out, ’cause I’ve never even
heard of this place. So we’ll see what’s good. Okay.
We are outside The Commodore. Supposedly this chicken sandwich
is fire. From the music that’s vibrating
outside of the walls, I’m expecting something frat-y. I have no clue what to expect. ♪♪ ♪♪ I’ll be back. That shit looks real deal. Oh, I’m gonna fuck
that sandwich up. I can already tell. It looks like
it’s gonna be fire. Mm-hmm. Oh, wow. It’s a little spicy. Like, I don’t even have
anything intelligent to say, especially late at night. I think it’s about 1:30
right now. I’ve had a few drinks. This is it. Now the nachos,
let me tell you about this. Mouth orgasm. Wow, wow, wow. This is crazy. I want to thank you for
putting me on to The Commodore, and I mean that. The Commodore is literally
my favorite spot tonight. I am blown away by this place. And I’m not even gassing it.
It’s crazy. I suggest you come here before
I come here and post up and take a table 24/7,
because it might just happen. I’ll be in my Maybach.
Get me when you’re ready. We’re gonna head to my favorite
pizza spot in all of Brooklyn. Last time you saw me
do a cartwheel was going into Lil Frankie’s. I only do it when I’m
super hype about things. Oh, there it goes. Whoo!
Yah! Last spot of the night. You’re probably saying, “He has
no room left in his stomach.” Wrong. We’re gonna go in, and we’re
gonna go buffalo slice, chicken Parmesan slice,
plain slice, and my favorite slice of all,
the mac and cheese slice. You know, this is a Williamsburg
late-night eats, but this is my favorite pizza
spot in all of Brooklyn, period. So I’m hype right now. Jonny.
-Juliana. -What up? Nice to meet you.
-Nice to meet you. You come here a lot? -All the time.
This is my spot. So is this your last stop
for the night, or is this a pit stop? -This is a refuel.
-Okay. I respect that. -There’s even some coffee
involved in this. -Really? And then
you hit the town again? -Right back. -I’d fuck with you guys.
I like that. So what are you doing out here? -I’m a dancer. -Okay.
-Yeah. -She’s gonna do
the Woo dance for us. -You go like this,
like a figure eight. -Whoa.
I just what, just — -Figure eight, now in.
No. -Whoa, right? No?
-No. -Late-night pizza,
learning the Woo — [ Gasps ] Are these my slices?
-Yeah. These are yours. -I see the mac and cheese slice. God, help me. Look at the smile. This isn’t a fake smile. Mmm. [ Laughs ] Mac and cheese
is my favorite food aside from fried chicken
and pizza, so when you combine these,
this is just heaven. Buffalo chicken pizza. Look at it. Nicely placed chicken,
not too much, little drizzle of buffalo sauce,
little drizzle of blue cheese. Chicken Parmesan. Really nice ricotta cheese,
as you can see. ♪♪ I waited all night for this. We’re at the homestretch. Let me show you how to make a
real good slice of plain pizza. A little Parmesan cheese. Not too much. Garlic powder.
Mm-mm-mm-mm-mm! Somebody’s girlfriend
isn’t gonna want to kiss him when they get home,
but I don’t give a fuck. What? What? Are you trying to decide
which slice to go with? ‘Cause I could definitely
lead you in the right direction. You know about this place?
What are you ordering? I’m just trying
to get with you — -Regular slice
’cause I’m a regular bitch. -Okay. -Best motherfucking pizza
in Brooklyn. -That’s what I’m talking about. Brrrr! We came.
We saw. We ate everything in sight. I have no regrets. I loved every meal
I ate tonight. I hope you all enjoyed this. Late-night Williamsburg,
“Drunk Eats.” Holler at your boy, boy. Jonny Shipes on the check-in
and checkout. Peace. ♪♪ “Drunk Eats.”
That’s not the name of it. -Yeah, yeah.
-It is? -Williamsburg.
-Sorry. Sorry. It was really fucking good.
Let me do that again. And…Honeypots?
Honey what? -Gold Rush.
-Gold Rush. Fuck. Check out the lighting system. Installed it myself.
-We’re about to make a really delicious thing. There’s something that just kind of speaks to your soul when you eat this kind of food. Hello. It’s Farideh. “The Cooking Show.” …
-We’re about to make
a really delicious thing. There’s something that
just kind of speaks to your soul when you eat this kind of food. Hello. It’s Farideh.
“The Cooking Show.” Today, we’re gonna make
a pork cottage pie. Shepherd’s pie is usually
with ground lamb. Cottage pie is we do it
with ground beef. They both have potatoes on
the top. Mashed potatoes. We’re using pork shoulder. So, we’re cutting these up into
small kind of bite sized pieces. I’m not worried too much
about cutting off all this fat. I mean, you can cut off — I’ll cut off a little bit
of that fat. but the fat is also flavor. So I’m gonna leave
a lot on there. When I was in New Zealand, That’s when I kind of, like,
started eating chicken pot pie. Fish pies.
They’re so comforting. It takes you somewhere, like,
it transports you. It’s kind of like wrapping a big
nice blanket around yourself. It’s great in the wintertime. I had grapes for breakfast so that I could really binge
on all this today. It’s like wine, but pre-wine. Where is my wine? [ Laughs ] Just kidding. It’s like 10 a.m.
I’m not gonna drink wine. We’ll do some Sicilys
for you guys. You guys can drink along.
Sicily, okay? These are all ready. We’re gonna
do a little bit of flour. I’m gonna mix the pepper
in there and the salt. And then I’m going to
toss it all together and make sure
it’s nicely coated. I’m using flour
because it’s gonna give a really good color
when I’m browning it. It’s also going to help
thicken up your sauce Our pan’s heated up. It’s just gonna
coat the bottom of this. You’re gonna cook it over
like a medium-low heat, just like
a nice little soft simmer. We’re browning it. Kind of helps
seals in that flavor, is what I always say. It gives it good color. And I learned this
from Aaron Sanchez, that browning just one side
of the meat was fine ’cause you want to get that
color and seal that flavor in, and then it’s gonna
braise anyway, so you don’t have to worry
about the rest of it. So, I’m going with that rule. I love browning meat. It’s just, like, very relaxing. You just hear the sizzle. I’m just gonna sit here
and gonna zone out and brown. I’m gonna brown out. I am just going to
slice up my onion. Add our onion right on in there. And don’t worry about later some, like, stuff stuck
to the bottom there. That’s all good.
Leave it. It’s called, like, the fond
or whatever people say. Like the fond
The fond. F-O-N-D. It’s like all the good bits
that stick to the bottom. The onions are already
loosening up a lot of that… They’re getting
nice color there. I like to put mushrooms in this because they’re a really hearty
kind of vegetable. First gonna
quarter our mushrooms. You could use carrot. Even, like, chuck carrot
in here or something. But the point is, you want like
a heartier vegetable. It’s not just gonna disintegrate
into nothing in here. I’m gonna season them
with some salt. Kind of seasoning as we go. As these cook,
they’re gonna brown, they’re gonna
release moisture, and we want it to kind of
evaporate and cook out. [ Sighs ] I really could use
a glass of wine. This is when you
drink your wine. When it’s 10:30
in the morning. I’m gonna drink water. Sicily. For those of you
at home. Mimosa?
I don’t do that. I’m not gonna cut my drink
with orange juice. Yeah, brunch is bullshit. In New York especially, there’s like that whole, like,
scene, you know? It’s obnoxious. It’s like there’s, like,
lines everywhere And you’re like
“Who wants to wait in line?” I don’t really like
Bloody Marys. I hate them, too. I hate the taste
of tomato juice. Gives me heartburn. Everything gives me
heartburn, though, nowadays. Such is the life
of a Vice kitchen person. Nothing feels good anymore. [ Laughs ] [ Sobs ] Our mushrooms
have released their moisture and they’ve kind of deglazed
the bottom of the pan and it’s given it a nice color, a nice richness to
everything. It’s just so great. I’m gonna turn the heat up
a little bit and add my white wine
to continue to deglaze. This is gonna add
a lot more flavor also. Bring it to a nice simmer
and we’re gonna reduce this. I’m just gonna say it
right here, okay? The bureaucrats of Vice don’t want me to sing
my “wait for it to reduce” song because they say
it’s copywritten. No more fun on
“The Cooking Show.” There’s no songs. There’s no dancing.
There’s no drinking. But you know what I say to that? ♪ And now we — ♪ [Bleep] ♪ …reduce ♪ You can’t hold me back. I’ll sing if
I want to sing. So, this is all reduced. I’m going to add in
my beef stock. You could use chicken stock and you could also
use a veggie stock. You could use water
if you really wanted to. Just the beef stock,
I like the flavor of it. So beef here, as it were. We’re gonna cut the richness
of the pork with mustard. King of all condiments. Give it a little swirl
with the mustard. Let that dissolve. And then we’re going to add
our pork right back in here. We’re gonna bring this
to a boil, reducing it
to maintain a simmer. Let it cook for an hour,
hour and a half covered, stir it occasionally. Meanwhile, we’re gonna make
some mashed potatoes. So we’re just gonna
peel some potatoes, and you can use any mashed
potato recipe you want, really. But you don’t want it
to be too, too creamy ’cause you don’t want it to
like melt too much ’cause it’s gonna get baked. You also don’t want it to be
like really dry. You want it to be flavorful.
So, this recipe works out well. It’s nice and creamy, but then also
kind of maintains its composure when baked. We’re gonna cut them into
like even sized pieces. I do about one inch. You always want to cover
your potatoes for mashed with cold water. We’re just gonna cook it
for about 12 minutes until they’re nice and soft. I am gonna season this. A little bit of salt. And then we wait
for this to boil. And it’s done. So, I’m gonna drain it
back into the pot. We’re going to put about
three quarters of a cup of cream right on in there. I got four tablespoons
melted butter. I’m gonna add
half of it in there. It’s about two tablespoons. I’m gonna save the rest to
drizzle on top. Mash the potatoes. You’re gonna get
mashed away over here. Need some salt. I’m not adding any
black pepper because I don’t want those
little flecks of black pepper, and I want to stay
beautiful and white. Done there. Look at these cuties. We’re gonna put them into this. It’s makes for fun
entertaining with your friends. Everyone has their own
little one of these. Give them that and like
a bowl of salad or something. Everyone’s happy. Alright.
This is looking great. We’re going to add
in a quarter cup of cream, a couple tablespoons
of white vinegar. That tanginess of the vinegar
will help kind of cut the fattiness of the pork,
which is really good. And some peas. Frozen peas,
defrosted, right on in there. There’s a few of
you guys out there that are constantly
cooking these recipes and you’re posting on Instagram,
and I love you. You’re the best. You know who you are.
Keep doing it. And those of you who aren’t,
learn it, do it. Share it. Now the mashed potatoes on top. Cool. So, it’s a little bit of
butter on top of each of them. It’s gonna go
right into the oven at like 425 for
about 15, 20 minutes. [ Imitates trumpet fanfare ] It’s a hot mess.
Literally a hot mess. I’m gonna burn
the fuck out of my mouth. You guys ready for me
to burn my mouth? I told myself I wouldn’t swear,
by the way. There’s children watching. All my friends’
kids watch us and I’m sitting here swearing. Sorry, girls. And guys. Kids. One day you’ll understand. Get ready to burn your mouth,
Farideh. Oh, man. It’s nice and bubbly. [ Exhales sharply ] [ Laughs ] It’s so good. It’s creamy. It’s rich. The mustard and the vinegar
in there cut through a little bit
of that richness. It’s like
an easy weeknight meal. You can make it
into one big one, have a big Sunday supper
with your friends or just by yourself. Eat it. Enjoy. Click the link below. ♪♪ ♪♪
got the venison mince from our muntjac now this is the simplest recipe ever I’m gonna put this mince straight into my pan I’m gonna throw some parmesan cheese and ricotta …
got the venison mince from our muntjac
now this is the simplest recipe ever I’m gonna put this mince straight into my
pan I’m gonna throw some parmesan cheese and
ricotta cheese because this is very wet I’m just gonna start with like half that
I mean I think I’m gonna need more parmesan cheese and actually the whole idea these a
melty gooey venison meatballs New York style meatballs okay so
the cheese is actually putting fat into the meat
and it might seem a bit odd but these bad
boys are proper New York old-school Italian okay that’s mixed now I think a little
bit a lemon zest lemons or two but it’s gonna be
delicious the I know a lot of salt a big pinch like that and another one now give it the mince a good mix the salt has to
be completely evenly mixed right through that venison and cheese mixture last
ingredient one egg single lovely brown egg in there that is sticky as they come quick hand
wash for the next bit I leave my hands wet right whenever you are handling
something really greasy if you’ve got wet hands things won’t
stick I’m gonna create some lovely big venison meatballs
now you want to have these like tennis balls
at one meatball per person think of meatloaf in tomato sauce just make sure the meatballs are nice and even
there we go next up use the same pan to make the
sauce way too much butter it’s not healthy it’s very new york you
kinda feel you need a beer with it going to let that butter melt and then smash the garlic stir around butter and garlic pretty much melted now these a jars of tomato passata sieved tomatoes couldn’t be simpler the italians would actually serve these meatballs on their own but obviously they’ll be
great with spaghetti or tagliatelle even buttery mash or
polenta will do they are really versatile how strange is
this we’re not browning them we’re not doing anything to the meatballs just
drop those in okay clap a lid on the top 20 minutes maybe 25 do not be tempted to
muck around don’t prod the meatballs don’t turn them over they’ll cook fine let’s have a look at these first of all press the ball check it’s firm if it’s firm it’s cooked now spoon a
bit of that tomato sauce over the exposed bits of meatball to here we go one a beautiful muntjac meatball and I’m going to serve these meaty
meatballs just as the Italians do solo with a sprinkle a fresh green basil a delicious way to use that amazing muntjac mince here we are New York
muntjac balls gonna dive in and try it should be
pretty hot so just get this carve a slice off the side love the fact I went out and harvested
this muntac deer from the wild now you’ve got to try these they are
delicious if you do want venison you can get it from me Harwood Game is the website to visit Harwood Game is where the finest muntjac come from
-One thing about eels A lot of people see these as snakes and all the rest of them– Well, they’re not. Very very nutritious Very easily digested And they’re supposed to …
-One thing about eels A lot of people see these as snakes
and all the rest of them– Well, they’re not. Very very nutritious Very easily digested And they’re supposed to be an aphrodisiac. What are you smiling at? Pie and Mash is very traditional, especially in the East End. I would think that mostly because it was a very very cheap and quick meal. It was possibly one of the very first fast foods Where you could walk in, order your food, and within a blink of an eye, You’ve got it on a plate. You’re sitting down eating it My great grandfather, Robert Cook, Apparently in 1862, He decided to put a meat pie with the mash potato and parsley sauce, the liquor And that was the very first time it was actually done. As we know it. As pie and mash and liquor. – I’ve been coming here since Joe opened this I’ve been over South London and they’re not the same as this This is the original. – This little rubber thumb stall, is because in the middle of the eel, there’s bones. And if you are unlucky– It doesn’t happen all the time, you put your thumb in, and the bone goes up your thumb, which is a lot of fun But it does double as a wart, which is very handy. So I got some eels here that I’m gonna prepare They are alive. I’ve had them in water so they’re not that lively. Now you go basically behind the flippers, or behind the ears as we call it, Straight across, and he’s dead. It’s as quick as that Then, across the belly, She’s run away And then straight up Like so And here we go for the guts I was born and brought up in a market. I used to cut the eels up with my dad when I was a tiny, tiny kid. He’d get me one that was half knocked out And I’d hack it’s head off and gut it off for fashion You gotta be careful because I could cut the head off and the blood could squirt into your lenses Better than that, it could go into your eye and that is– fearsome I tell you. It stings like buggery. They’re very, very meaty. They’re a beautiful bread, eel. Got lovely, thick sides to them. That is how we prepare to cook them. These have to be washed and they’re beautiful, beautiful pieces of eel. What we’ll do now, while I’m waiting for the pot to boil, so we can put the eels on, Is go over to the making board and make some pies. Ugly! Here. Right, the dough obviously is already made. We make that during the day The bottom dough and the top dough That’s the bottom dough now that’s being squashed out. It will be squashed in here and divided into 36 equal dollies. It will roll out through the rolling machine there. Everything’s all done from scratch. Everything. Well this starts off as short crust pastry but this being the bottom dough, it needs to be a firmer, more elastic dough than the crust. So this ends up with the older cuttings from the crust and the bottom dough and flour and water. This is the podger And this is an old, odd piece of dough that we use to make the indentation for the meat to go in. All these processes, although they’re very simple, by themselves, are very important when they come to the whole. This is our meat. Scotch hind quarter flank that I bone out every week. And we’ve got salt and pepper And a little bit of caramel for a bit of gravy color, if you will. And that’s it. We always have British beef. Sometimes Scotch. But always, always, very, very good quality. I don’t think there’s anything
wrong with simple food, that’s all. I never have. Good quality product to start with,
cook it well, present it nice– I don’t think you can go wrong. And that’s as basic as pie and mash. That’s as basic as fish and chips It’s keeping consistency. There’s your pies, ready to have the top put on. And you don’t hold the pie like a brick. You got no idea how gently I’m holding these pies. There’s no finger marks on them. No thumb marks. I love cooking. Always have since I was a kid. For my 21st birthday, one of my presents was a crepe suzette burner and a frying pan. But I call this, with deep respect, cooking by numbers. I was a shit painter. And my painting by numbers used to look awful. Because I always used to overlap. It’s exactly the same as making these. If you do it as it’s supposed to be done, you’ll end up with a bloody good pie. There’s your batch of pies. They’re all ready for the oven. Alright, if you let me have a quick little splosh, we’ll have a look at eels. Alright. Well, here’s your pimentos. I’ve got the water on here. I’ve thrown the pimentos in. There’s your eels, ready to go in. And they go into absolutely boiling water. And they’ll simmer for about 8-10 minutes and they should be done. This is the part where we had the eels boiling and they are cooked. All you need to do is have a drop of your liquid to help to make your jelly. This is powdered gelatin that you dissolve into your liquid. Now what you do, is take out your eels– Handle them gently. You don’t have to bash them around because they are quite tender now. We’ll stick that in there so that they’re nicely covered with jelly. They’ll cool right down now. They’ll go into the fridge
and they’ll be jelly by the morning. And then what you will end up with is… jellied eels. Alright. Lunch time. Here’s your pie, straight out the oven. There’s your mash And here is the parsley sauce. The liquor. And here’s your jellied eels. Here’s your chili vinegar You got the full kit there. The full one, see Thank you and good night. – The pies are done beautiful And when you take the lid off the top the pastry, there’s all the gravy and– and the mincemeat. It’s lovely. And the mash It’s all quite nice I’ll be eating that camera in a minute -Piggy. How old are you now? -Nearly 88 And I’m still here Yeah, we know that