Cooking with Wild Game Black Pepper and Juniper Venison Sauce

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Cooking with Wild Game Black Pepper and Juniper Venison Sauce

(padma lakshmi)this season on top chef... 15 of the most accomplishedchefs from across the country met in miamifor the battle of a lifetime. (cj)i wanna win, and everyone'sgonna go home until i win. bring it on. i come to kick ass. i won't always get it rightthe first time, but i'll keep at ituntil i get it right. (padma)in 12 of the most demandingchallenges yet,

they facedrelentless pressure. okay. shh. (padma)constant tension. what do you want me to do? clean up after yourself. you better step upand be a man. i was not stabbing youin the back. every [bleep]ing five minutes,

you got [bleep] coming outof your mouth. you don't get it! i can't say a thing to youand i can't say a thing to him. apparently i'm the babyof the house. (padma)and foundunexpected camaraderies. i'm sharing thiswith joey today. ceej, do you need help? (padma) you guys are the winning team. with the high levelof talent this season,

there was no room for error. good enough is just notgonna cut it here. it tasted like nothing. (padma)and the judges were forced to make some tough decisions. please pack your knivesand go. in the end, four chefs remain. so you're goingto the finale. [all cheering]

now brian, casey, dale, and hung are heading to aspento fight it out for the number one spot. the ultimate goal,to win it all. a feature in food & wine magazine. a showcase at the annual food & wine classic in aspen. a gourmet dream vacationin the french alps provided by eviannatural spring water.

$100,000 to help turntheir culinary dreams into reality, furnished by the makersof the glad family of products. and the title of top chef. [rock music] ♪ ♪ (dale)we are in aspen/snowmass,colorado for the finale. hey! what's up?

hi! good to see you. (dale)the stakes here are much,much higher. but there's also such a hugesense of accomplishment in getting here alone. come here,group hug. (brian)since the challenge in new york, i've just reallygotten back to society. had to see my wife, my dog.

been fortunate enoughto receive some awards since i've been home. i've been namedchef of the year. i did do some researchon aspen. all the big players are here. you have todd english here. just high-end food.it's really exciting. (casey) so we're waiting on hung, huh? i'm here in the competition,

so i'm doingwhatever i can to win. compared to the other threecontestants, my skills and techniquesare much more advanced. i am definitely qualifiedto be a top chef. ready for this? sure. let's do it. let's finishthis thing. aspen/snowmassis a beautiful area.

it's really meantto be a special place. i'm from bend, oregon.it's a mountain town. i grew up in an environmentjust like this. we had cattle and horses. i used to raise sheepwhen i was a little kid. i'm not exactly sure whatour challenges are gonna be. but i brought my cowboy hatto aspen. [gasps] awesome! oh, my god!

yeah. could that be for us? (hung)we see this huge top chef hot air balloon. and i was psyched. i don't wanna goin a hot air balloon! i--no, i don't wanna goin a hot air balloon. not real great with heights. my stomachis doing flips. (hung) oh, man!

(dale) i'm all over this. (casey) this is crazy. hey, guys,welcome to colorado. (casey) thank you. (brian) yeah! all right, no matter what happens, you guys, we're top four. we've all had a great run and great successon this one.

love you all. but there's stillsome money on the line! [laughter] (dale)it's a very serene and calmingand beautiful experience. making it to the finals was a hugeconfidence builder for me. over the past year,i've had cooking writer's block. my restaurant closed,i don't have a job. i just got dumped.

so i decided to enterthis competition to see if i stillcould be a chef. and now i knowmy chef is back. (hung)i am doing this for my family. just to show themthat all their hard work is paying off. my dad came to americafrom vietnam, and with nothing was ableto get out of welfare and open up his very firstrestaurant

and sponsorthe rest of us over. and that's why i'm so determinedto succeed. i'm gonna make them proud. chefs, i hope you hada nice ride. they're waiting for youright over there. (brian)they didn't bring all of us outhere for air balloons. this, i'm sure, is definitelythe quiet before the storm. (casey) that's a little strange. (padma) hello, chefs, and welcome

to beautiful colorado. hi there. thank you. before we go any further, i wanna introduce you to the man standing beside me, who i'm sureyou all know. he's the multi-award-winning chef eric ripert.

he'll be our guest judgefor this round of the finale. (dale)eric ripert is oneof the premiere seafood chefs in the country. his restaurant is four-star, one of the best restaurantsin new york city. (hung)you don't mess with chef ripert. i'm thrilled to cook for him.it's an honor. best chef in the world. he's bad-ass.

it's time to get downto business. this is the frying panriver valley, aspen's trout fishing mecca. so for your frying pan river quickfire challenge, you get fresh trout,a frying pan, a camping stove, and access to a selectionof basic pantry ingredients. (dale)i am absolutely unpreparedin any form of the imagination

for this quickfire. i'm really nota good seafood chef. (padma)you have 20 minutesto impress eric. the winner of this quickfirewill get a very useful advantage in the nextelimination challenge. so play to win. your 20 minutes... starts now! good luck.you're gonna need it.

here, with 20 minutes,it's do or die. you have to have it rightthe first time. there's no second-guessingyourself. it's just go. my hands are shaking, we've had a month off, and you don't have a clueas to how this is going to go. [bleep]. immediately, i felt likei was back on quickfire one.

i'm not nearly as goodat cleaning fish as... everybody else, for sure. 13 minutes. oh! well, there goesa piece of fish. i'm very good with seafood. and i can make it happen. i'm all on a slant. my station was definitely a good, like,20- to 30-degree angle.

my heat is all uneven. (brian) the time is eight minutes, guys. i'm cooking because i knowi need to cook in order to get it done. but i'm not having clarityon where i'm going with this. ohh! (casey)brian didn't seem to behaving such an easy time. it's strange for me to hearbrian sort of struggling with his fish dish.

i mean, he's the fish chef. ohh! seven minutes. [whispering]all right, here we go. all right. uh...are you already done, dude? i kind of finished a little bitearlier than i wanted to. you're done already, man? (casey)but he could be sort of putting himselfin a bad situation.

how long is that dishgonna sit there? i think this dishis awesome. i'm really happy with it. hopefully, the chefwill like it. okay, you guys have five minutes left. i definitely know that thisis not gonna be a winning dish. (padma) 5...4... 3...2...1.

time! [laughing]good job, guys. that was horrible. as soon as the timeis over, i say to myself, "what is missing?" lemon juice. lemon juice! i forgot lemon juice.

as he had stood aroundfor five minutes waiting for the time to end, he had forgotten, like,the major ingredient that was missingfrom his dish. hey, brian. nice to see you, padma. how did you findthis challenge? the nature in the background,the stream running, that was all really nice.

but the challenge itselfwas pretty difficult. i cooked the troutin the rendered bacon, and then i used the eggsof the trout. red pepper, brown butteron top of that. (dale)being judged by chef ripert, you know, your heart kind ofjumps in your throat, and you're like, "this is whati'm gonna show one of my idols, "and it's cooked on a stump, "and i just threw fish gutsin a bush.

great, i'm a total hack." (padma) hi, casey. hello. what i did was, uh, just kept it very simple. filleted the sideoff the fish, crisped the skin in a littlebit of butter and lemon juice, then olive oil. (padma) very tasty.

thank you, chef. (padma) hello, hung. hi, how are you? what i did todayis filet of trout, dusted with a little bitof curry. and on the bottomi have sauteed mushrooms... that's it. hi, dale. what's going on?

i dusted the troutin a little bit of flour and a little bitof cayenne. and i made a quick sauteeof rendered bacon, apple, and fennel. and i deglazed itwith bourbon. (eric)what did you saywas the spice? um, a little bitof cayenne. so, eric, who wereyour least favorites? first of all, brian.

uh, the salad was not seasoned. you didn't put salt in it. so it was kind of bland. (brian)i definitely screwedthis challenge right here. but i didn't feel that i hadfailed in my seafood nature, because when chefsconsider seafood, they don't consider troutseafood at all. and next, dale.

uh, the cayenne was kicking at the end. and we had itin the throat. the favorites. hung, i think you werevery precise. if you would have put lemon juice in it, you would have created the contrast that elevates the fish, actually. and, casey, the fishwas very well-seasoned.

the corn and the grapes go really well together. i think, also, your dish has a soul. which is very important when you're cooking if you have the soul of someone behind it is important. thank you, wow. (padma) so, eric, who have you picked as the winnerof this quickfire challenge? casey.

thank you.wow. (padma) congratulations, casey. thank you very much.thank you. to win this quickfire challengereally made me feel good. quite honestly,one of the best comments i've ever receivedabout my food. so maybe my momentumis still there. that's awesome. thanks.

(dale)coming from eric ripert, that's...huge. (hung)i tasted casey's dish. i think i'm more refined. technique-wise, skill-wise. i'm doing whatever i canto win. there is no immunityat this stage. but you will get a very significant advantage

in tomorrow's elimination challenge. but for now, you can head off to aspen's gorgeous hotel jeromeand relax. (hung)driving up to the hotel jerome, i was so shocked to be here. because this is one of the besthotels in the country. being on the bottomof this quickfire snapped me back into realityand be like, "pull your [bleep] together."

and most like there's--two people are gonna go in the next round, so... it's do or die. when my dad escapedfrom vietnam, i was a little baby. i never saw himuntil i was nine years old. i have learned so muchhow to season and train my palateunder my mom. i just wanna see that smileon my mom's face,

telling herthat i've won top chef. and because of my momthat i am who i am today. the judgeshave decided that... (hung)it's just so heavyand boring! i hate it! (brian)definitely not seafood. that guy's [bleep]ed. wake up. the quickfire got me backinto the mindset

that this isn't fun and gamesand hot air balloons and hanging out in aspen. we're here for the competitionof the whole thing. two people will be going homefrom this one right here. and i'm thrilled to find outmore details on what the elimination round'sgonna be. we were givena $200 budget to bring some of our ownpersonal ingredients for our own usein the finale.

i have no ideawhat anyone else brought. but i brought a suitcasefull of spices with every anticipationin using them. (casey)i brought a few ingredients that i'm almost positivei will not be able to get here in colorado. my style of cuisine is a littlebit more pan-asian. i am bringing a lotof asian ingredients. this time around, i'm gonna cookmy style of food.

we all arrive at moon run ranchin our highlander, and we see padma in her cowboyboots and cowboy hat. and i have no ideawhat we're gonna be doing. good morning, chefs. it's time for the elimination challenge. this is the beautiful moon run ranch, which tonight will host the snowmass rodeo riders'annual get-together. we've arranged for the regular caterers

to sit this one out. because the four of youwill be taking their place. you'll be using the supplies that have already been deliveredto their kitchen. each of you must create an entree-- enough for at least 45 hungry cowgirls and cowboys. what the hell do cowboysand cowgirls eat? baked beans and baked beansand baked beans?

(dale)i really don't know that muchabout cowboys. i mean,i've slept with a few, but that's about it. i did grow up as a cowboy. i grew up on a big ranch. but i immediatelystart thinking, like, what defineswhat a cowboy eats? so there's stilla lot of questions to be had. you'll have three hoursto prep and cook

before you'll have to pack up your food and bring it back to the ranch. casey, as the winner of the quickfire challenge, you and only youwill be allowed to use any of the specialingredients that you brought with you. everyone else has to make do with what's provided. if i won, damn it,

i would have hada really good advantage. 'cause i-i broughta lot of [bleep]. at the end of the night, the judges will decide who goes on to the finale and whose ride stops here. i'll see you back at the ranch. yee-haw. chefs...

welcome to aspen meadows resort. i'm chef scott, food and beverage director,executive chef. it's very nerve-wracking. we have no ideawhat protein ingredient we will be working with. every year, traditionally for the rodeo, we always serve elk.

a big brother of the red deer family. they're all free range. a whole tray of elk. it's just so heavy and boring. i'm not cooking thingsi enjoy to cook. i hate it. (brian)it's gamey. definitely not seafood. chefs, good luck to you.

whoo, whoo, whoo, whoo! elk, like most game meats, is extremely lean and extremely strongin flavor. so there's a very specific waythat you cook it. understanding the ins and outsof those kind of meats, i think i'm actuallyin a really good place going into this elimination. i am extremely pleasedto be working with elk.

i've had elk,my family's hunted for elk. there's a couple ideasthat i have, but i need to pick somethingthat under our time restraint, which is three hours,works. (brian)i've decided i'm gonna dothe elk shank. figured i'd takea little something a little bitmore challenging. so i go and searoff my shanks as quick as i can.

get 'em braising. three hoursis at least the amount of timei'm gonna need. braising a meat like thisthat has no fat in it, i would probably puta 10- or 12-hour braise on it. and he's trying to do itin three hours. that's the great thing aboutbrian, is you see something, you're like,"that guy's [bleep]ed." and then he pulls it outand he wins.

i'm making loin of elk with tomatoes,pommes boulangere, and a chocolatered wine sauce. cooking for cowboysand cowgirls does not mean anythingto me. because, ultimately,the judges have the final say. so i'm gonna cookgreat-tasting food for the judges. [sizzling]

[whirring] chef, do you have cream cheese? is there some up there? um... i was gonna make an onionand goat cheese tart to go with pan-seared elk. just very aromatic spices. all that kind of stuff. one ingredient for the tartwas missing.

and i'm like, "well, i'm justgonna roll with it anyway. we'll see what happens." that's what i'm talkin' about. i'm doing a mushroom-crustedloin of elk with a smoked tomato butter, caramelized cauliflower, and poached pear. i overhear dale and hung both talking aboutusing the loin.

so i wanted to make sure minewas just a little bit different. whoa! hey! brian, you're all overthe place over here. (brian) all right, got it, got it. hey, guys. chef! hi, chef! hey, brian. you're a seafood guy.

so how you feelingabout elk? i got some other skillsother than the seafood. i wanted to do the shank. i thought a nice littlebraised meat, 'cause there'snothing that beats a nice pieceof braised meat. i have some really fun,great ideas that i wanna dowith this dish. i got cherries and blackberriesand balsamic reductions.

little bit of brown butter,sage. i wanna put everythinginto this one dish. so you havethree hours to cook? is that right? yes. okay, hung. so you're working on elk. um, loin, i marinatedwith red wine and some spices.

i'm gonna sear it on-site. have you cooked elk before? never! and i wanna cookspontaneously. hey, dale. what are you doing? a goat cheese and onion tart. with, um,a spice-rubbed elk loin. very kind of likerobust flavor, robust fat

to kind of stand upto the gaminess. (dale)one of the things thati've had the best response from the judgesin this competition is my sauce work. so i'm gonna spendas much time as i can in making a perfect sauce. hey, casey. i'm gonna assume that,since you're from texas, you're pretty familiarwith elk.

i am very familiar with elk. i really love using itas a protein. you won the quickfire, huh? mm-hmm. my reward was i could useany of the ingredients i brought from home. and i'm not usinganything today. because what i broughtreally is specified for if i am to make itto the final two.

got it. okay, chefs, there's a littleover an hour left to cook. just one more thing. this season, because of the extraordinary level of talent that we have, the judges have decided... three of you will begoing to the finale. so only one of you will be eliminated tonight.

i'm kind of thrilledand disappointed. because if i make itto the finals, i have to competewith one extra person. wow. (dale)we were thinkingthat two were gonna go. and i think that's probablya little more comforting than just one. because if you have to singleone of us out, that hurts.

but for some people, hope to win this competitionhas definitely been raised. (all)ohhh! let's go. (dale)so i made this tart and... i don't know,it's really not-- not looking quite right. so i decide i need a plan b. so i throw potatoesand cauliflower in a pot

and boil 'em in milk. 'cause i don't thinkplan a is gonna work. (brian) 15 minutes! i finish ahead of schedule. and i'm feeling only90% confident in this dish. i know they lack soul. 'cause i'm nottotally into it. it's good, very, very good. but i don't stand behind it100%.

hung finishes early, which he's done before. and brian is running aroundthe kitchen like crazy. you know,and i'm still working. hot! i kept touching my shanks. i was like going, "oh, i wishi had a little bit more time." and i wanted todo my mashed potatoes at the very last minute

so they stayed hotas i transported them out there. and that definitely cost me. (hunt)brian is cutting it close. this is a competition. if he was reallyin the [bleep], i would help himin a real restaurant. i'm a team player. here, you're playingfor yourself. 5...4...

[laughs] it's nasty. and i'm like, "[bleep]." there's a lot going onon this plate. (dale)we pack up, and we go over the riverand through the woods for a rodeo party. there's more potentialto fold today than ever. no other challengein this competition

has more pressure than today. (casey)mm, smells like fresh-cut hay. (brian)for our elimination challenge, we are gonna be cooking elk for colorado cowboysand cowgirls. it's gonna be fun. i'm gonna wear my cowboy hatand talk to some people. i'm from texas, and we have stock yardsand rodeos.

and this is not somethingi'm afraid of at all. (hung)there is very littleto zero room for mistakesin this challenge. we're all great cooks here. and i think everyone's gonna doreally, really well. i just hope i do better. the first thing i dois see if my tart has set up in the waythat i want it. i taste it and it's nasty.

my plan right now is figure out what the helli'm gonna do. i decide notto use my tart. i know i have cauliflowerand potatoes to work with. i need to come up with somethingto make it work. [chattering] the meat could havebraised a little bit longer and gotten better, but it was alreadyat a nice point.

i'm absolutely thrilledwith the way things are turning outwith this food. thank god for plan b. i just wanted to come in herewith a game plan that i could switch upif need be. so instead, i have fingerlingpotatoes and cauliflower with dried tart cherries,toasted pecans, and a little microgreenand herb salad. it worked out for the best,and i think

the dish should be--will be just as good. good evening, chefs. we're looking forwardto a great dinner tonight. ready? yeah, ready. [rings triangle] come and get it! (brian) all right, how's everybody doin'? all right, we ready to go?

so tell meabout the rodeo. y'all come on in. you wanna stop over here first? (woman) sure, it smells wonderful! hey, case. hi. what do we have? what i didwas mushroom-crusted a loin of elk.

and then i've donetwo different things. cauliflower--pureed half of it with olive oil, and then the other half i caramelized floretsand then mixed it together. this is the smokedtomato butter. i also poached a pear in butter and a littlejuniper berry to go well with the elk. and then, for a finish, a little corn sprout.

enjoy. very good, huh? that is pretty good. smells good, dale. thanks, i have a lotto explain to you here. i have the spiced elk loin that i seared with a little bitof cinnamon and ginger. then i made a huckleberryand red wine sauce. i was missing one ingredientfor my goat cheese tart,

so instead i have cauliflower and fingerling potatoes. and then a pickledcauliflower, some pecans, radish sprouts, fresh mint, and a blackberry. hmm. there you go. i definitely think the judgeswill like my dish. i'm very confidentin my ability to cook game

and my sauce. there's nothing the judges are gonna be able to saynegative about it. it's good. it is a lotof different components. when i see eric ripert,i was so happy. because i wantto cook for him. how are you? chef, how are you today?

very good.what did you prepare? he'sa three-michelin-star chef, four-star new york times. he is...god! i have a loin of elk. i've marinated it in red wines,balsamic, a little bit of cinnamon. (eric) it's very tender, huh? yes, chef.

so here i have roastedtomato and garlic. okay. tomato witha mostazal olive oil. and a little bit of lemonconfit zest. yeah. did you have lemon confit-- no, i make. oh, you made it. boulangere potatoes,

but with the additionof shiitake mushrooms. mm-hmm, good idea. and here just a touchof elk jus. bon appetit. thank you so much. i think the judgesare gonna like it. but when you're being judgedby professionals, no matter how good it is,there's always a fault. how is that?

it's really good. very tasty. do you guys eata lot of elk? you do? i can take a couple peopledown here. somebody wantsto come visit me. not all of you.just a couple at a time. hey, right out of coronado,san diego, california. that's where i'm from.

this is called the honky tonk whiskey river elk shank,all right? as i'm serving, i am completely cracking up. because brian is putting onhis normal show. he's got a cowboy hat. he's going down this spielabout some bourbon whiskey river and...so i got lost somewhere. hello, brian.

padma, nice to see you. i like that you're burning the sage. it smells wonderful. oh, thank youvery much. all right, we'llstart over here. this is my honky tonkwhiskey river drunken elk shank. whiskey-braised shank fallingoff the bone right here. and i did that with whiskeyand red wine, all kindsof nice vegetables,

garlic and everythinglike that. i took cherries, blackberries,and balsamic, reduced it, and then i folded itinto a sage brown butter. corn, pancetta,and pork-marinated... and really nice,spicy radish sprouts right here. cooking elk shank,all right? so this is a little bitof a horseradish and sour creammashed potato... and over here we haveasparagus, corn,

pancetta. a little colorfor you there. it does have some almonds... and it's got a sage leaf to represent our sagein the dish. and this is, uh,gorgonzola right here and a roquefort right there. a little bit of the blue cheesereally sets the dish off. [laughs] enjoy.

i'm really feelingi just killed this challenge. i'm looking forwardto going to the finals and putting togetherthe dishes that are what i wanna cookfor the judges. this looks fabulous. it's beautiful.the colors. isn't this amazing? that was a serioussong and dance. wow, there is justso much going--

it took him, like, 25 minutes to describe what went onon this plate. (tom) well, i guess we have a lot to talk about at judges' table. we'll see you back at judges' table. thank you very much. (dale)every single judges' tablethat i've been at has gotten tougherand tougher and tougher. um, they're looking for more,they're looking for more.

they're digging. but at this point,it has to be perfection. i think we allhave done a great job. but it's justsplitting hair at a time. after service is over,i'm tired. it's an exhausting, long day. and i know that we havejudges' table ahead of us. and that's just like always kindof a pit in your stomach that you just have no ideahow it's gonna turn out.

i think the judges will reallyhave a big decision to make. and i don't think anyone feelslike they're going home. but i think,at this point, we really shouldn'tfeel that way. why did you useso many components? we don't see youin the food at all. that's not fair. well, that was more elkthan i've had all my life. there was a lot of elk.

but i thought, actually,it was pretty good. they were overall delicious. but, you know, someone needs to go home. so we really need to getdown to the nitty-gritty here. (dale)my plate was a carnival. there was so much[bleep] on that plate. mine's a carnival too. i was all over the place.

nothing wrong with that. right, but...i don't know howy'all do it over there. a.d.d., y'all are alwaysso many ingredients. i just don't cooklike that. eric, what was yourfavorite dish tonight? the one from dale. i like the way he cooked the elk. and then, huckleberry sauce was excellent. i couldn't believe how manyingredients there seemed to be.

and that was the thing i wasastounded by the most. what did you thinkof hung's dish? (tom)the dish suffered fromseasonal disorder. because he hadsummery garnish for the tomatoesand the fennel. and then he goes and doesa boulangere potatoes, which i find to besort of more fall. i think the way hung cooks, it's technically perfect.

however, there is a--almost like too controlled. well, one thing i lovedwas brian's shank. my meat was beautiful. eric's smirkingdown there. you didn't like it? i disagree a little bit, because it's kind of dry. (tom) you know, his dish,

20 different ingredientson that dish. (gail) at least. then we had our choice of roquefort or gorgonzola. it was the cheese that put himover the edge for me. casey's dish.what did you think of that, tom? (tom) i had some problems with that dish. the elk was rare. (eric)my piece of elkwas black and blue.

and for me,it's a bit too rare. her cauliflower puree withthe caramelized cauliflower, i didn't get it,i didn't understand it. i didn't care for it. however, that sauce,with the smokiness of it, was to me amazing. sauce was very good. this is kind ofa nerve-wracking one. let's get them out

and see what they have to say. (padma)well, first off, the qualityof all the food tonight was really excellent. but...one of you has to go home tonight. so, dale,let's start with you. tell us what happenedin the kitchen. having elk be ourmain protein,

i got very excited. in my reviews as a chef, my game dishes have always beenmy most positively reviewed. i think this was a great challenge for me. and i'm very proudof the dish that i did tonight. what happenedwith the tart? the tartturned out grainy. because i did not have the cream cheese, it was basically

just baked goat cheese with caramelized onions. and i put insome creme fraiche, and once i checked it once or twice in the oven, it didn't look right,it didn't feel right. so i knew i neededto have a backup plan. i said, "throwsome [bleep] in a pot and get plan b done." do you still think plan awas a better plan? now? no.

i actually think the dishturned out better. had you madethat huckleberry sauce before? no. it was huckleberryand blackberry. (eric)you really did a great jobon the sauce. why did you useso many components with the elk? i didn't feel likei had too many. i mean, when you lookedat the plate, it definitely lookedlike a carnival.

but i definitely think that it was, um, a controlled chaos. (padma) casey... let's talk about yours. i went ahead and choseto go with the rack. the rest of the componentswere built around things that i knowthat go very well with game. the cauliflower, i'd rather you kept itseparate.

you took a beautiful,silky puree and put chunksof something into it. wasn't crazy about it. i didn't want itto be sort of two silky sauces. the puree on its ownwas light. but when you added the chunks of cauliflower it almost gave the appearanceof being heavier. how do you liketo cook your elk? rare to medium rare.

i thought it was a little rare.a little raw almost. i have a question aboutyour smoky tomato butter. yes, ma'am. have you made that before? i have. the smokiness for mewas very surprising and delicious. (padma) hung... how did you feel

about the challengein general? i loved it.i had a lot of fun. i never cooked elk before. and i wanted to make a really light,summery sauce. how much did the feel for the people you were cooking for come into this dish?

i thought aboutyou guys first, then the clientele. and i thought, "i'm notgonna make a rustic dish. a heavy dish for them." i mean, maybe that'swhat they're used to. but i'm gonna give themsomething different. you are... technically the bestchef up here. technically.

you were born in vietnam. yes, sir. i don't see any of thatin your food. somewhere, we need to see hung. we really do. believe me,if i go to the final, i can actually prove myself. this is hung. brian, was there anything

in the pantry that you didn't put on your plate? not fair. i just wanted to show youand the world, just, boom. and i actually think it workedreally impressively nice. when i went to your booth, and i was very anxiousto try the food. i had to wait a really long time

before you even got all the ingredientsout of your mouth. did you feel today, given that it is the finale, did you feel like, "i'm gonna sell thiswith my presentation?" that's a huge part of the wholecompetition to me. i'm having as much fun with the guests, getting themexcited to eat it

before they even have it. why did you let uschoose the cheese? uh, the gorgonzola had a really, reallyrobust flavor. and the california roquefortwas a little bit milder, a little bit creamier. it was very pungent. was it? yes.

so why do youlet us choose? don't you thinkit's your role to choose for us? uh, yeah,you're probably right. (padma) while it is clear that you all did a good job, one of youhas to go home tonight. so we'd like to hear why you think you should stay. each of you.

(dale) before i started this competition, i had one of the top 20restaurants in the country in my hands. and it closed because the owner retired. and literally, i had my dream job. it slippedthrough my fingers. and i fell apart.

before the first quickfire, i hadn't cookedin a year and a half. i enteredthis competition to... find myself again. i have been reborn.i have found my flavor. and i think today'selimination challenge dish was a definite difference from what i have shownin this competition before. and now i'm a chef again.

you know,interestingly enough, we get this break. i went homeand i took two days to sort of regroup. and i wasright back to work. i know that i'm a hard worker. i constantly bust my ass trying to study, make the best dishes,

make my restaurant the absolute best,cleanest, coolest it can be. i don't skip a beat. and, you know, i ama relatively young chef. and i'm finding myself. all i can dois just stand behind the dishes that i've made. i really know that i have

so much more to show. (hung) the reason why i should be in the top three, i cookwith so much love, and i get thatfrom my mother. i grew up in the kitchen, sleeping in the kitchen. cooking all my life. and when i think aboutmy mom's food, i get so emotional.

i get tingly. because it's all about soul. and that's whati talk about all day is the soul in the food. and i don't see myself doing anything elsein this whole world. that's what i've donemy whole life. my whole fam--my mother, my aunts, my uncles, my cousin,

my cousin's cousins, my cousin's daughters. everyone in my whole family bloodline is in this industry. that's what i love to do. you know, it's for the love of food. that's all it is. i think i should stayjust because... i've cooked for cowboys. i've cooked for these people. i've cooked for every personunder the sun.

but i haven't cookedmy food at all. and this is our opportunity to show you what i would cook. i do believe my food'spretty entertaining. and i think you and the worldand my friends would love to see it, so... (padma) thank you. we'll call you back when we've made our decision. well, it's gonna bea hard decision.

but onewe have to make. (gail) i feel quite strongly that dale's was the strongest. it was my favorite dish. he reallydid a great job. i find his dishvery harmonious. i'd have to agree. i like what dale did. it looked like too muchon a plate.

(padma)hung's dish definitelyhad amazing precision. (eric)it doesn't work, but... it was successfulin a way because of the harmony. i don't think the componentsshowcased the elk. brian really was emphatic saying that he hasn'tcooked brian's food yet. i think that was a cop-out.i think this was his dish. (eric)it was too sweet,

and the cheese for me,it's like... i know it's a toughjudgment, but it'salmost like a crime. he's not decidingwhat he wants to give us. and he's letting us choose. to me, it doesn't make sense. my first impressioneating casey's dish was, "i'm not crazyabout this at all." and the cauliflower i thoughtwas just...

really bad component. it wasn't memorable. i disagree. the sauce that casey made was elevatingthe elk. oh, yes. it was more thancompleting it. it was making it better. you're right.

there was that one componentin the dish that really sang. but is that enough?i don't know. hey, you know what,guys? they got a hard,hard decision in front of them. hard decision. they do. you know what?this has been a long-ass run. so where does thatleave us then? (tom)you know, so far,this has just been

a great season. we started in miami, we're ending up in aspen. you know, along the way, we've had some great dishesfrom each and every one of you. well, let's havesome good news first. eric, as our guest judge, it falls to you to announcethe winner of this challenge. the winner tonight is...

(casey) yay! [applause] (tom) congratulations. nice work. it's a great dish. it's my first win. comes at a good time. finally.it's a double whammy. it's eric ripert.

it's the last eliminationto get in the finals. finally i pulled throughin the clutch. and i'm so proud and so happy,and it's like, so, chef dale,i'd like to invite you to food & wine weekendthat i'm hosting at the ritz carltonon cayman. and during the festivities, you will have the opportunity to make a demonstration with me

and to spend some time in my restaurant. that's the biggest honorof my life. thank you so much. (casey) congrats! hey-oh! so, dale,obviously that means that you are goingto the finale. let's find outwho's joining you.

(tom) casey, the dish was good. we really loved the combination of the elkand the smoked tomato. we thought that wasa really wonderful hit. hung, technically proficient dish. i think, of all the dishes, the elk was just perfectly done. brian,loved the spirit

that you'recookin' for the cowboys. you've mentioned that we still haven't seen you. but i think we have. part of who you are is really looking to please the people who you're cooking for. we appreciate that. but in the end, it's time for one of you to go.

brian, please pack your knivesand go. so, obviously, casey and hung, you'll also be going to the final challenge. congratulations. oh, my god. i've ridden this thingall the way through miami to new york to aspen. i've enjoyedthe entire ride. don't worry about it.

i've cooked great dishes. i've left with the greatestamount of respect. i've made friends. i think i was a littlecutting-edge and maybe a little bitahead of my time. maybe i'll be celebratedwhen i'm gone. you guys, there'sno reason to shed tears. (casey)i was thinking, "god,i could really go home." but i enteredthis competition to win.

and i feel like i definitelyhave a great chance. (dale)my heart goes out to brian. he gave it his all. to see him go homeis really tough. yeah! [imitating elvis]ah, thank you. thank you very much,thank you. me leaving means megetting back to my own life. and you know what?

i put on a good showevery single round. so i'm pretty thrilledwith the results. they say that disheshave not been recreated in the culinary fieldin so long because everybody does the sameflavor profiles, and they play it safe. i didn't play it safe.i blew it up. and i had a great time. and if that's the waythat's gonna send me home,

i'm ridin' homeon a magical carpet. argh! [giggles] that was a long,hard haul, dudes. i [bleep] won one,god damn it. (padma)next, on top chef... ooh! oh, my god, you can't geta sear for [bleep]. when casey's focused,she's focused.

but if she's out of sorts,she's a mess. holy shnikies. so we decided to adda little twist here. it's definitely goingto be interesting. game on! this is his best dish yet. i'm a little jealous. wasn't the point of this meal to blow us away? does that blow you away?

no, it doesn'tblow me away. one of you is the top chef. for more about the recipesseen tonight, go to bravotv.com. captioning by brianat captionmax www.captionmax.com

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Cooking Up Kiwi Cuisine

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Cooking Up Kiwi Cuisine

howie: a kiwi banana smoothie with an extra ginger punch. which makes it really fun to drink. it's done in only 3 minutes. high in potassium, high in fibre. a really good way to start a day. my favorite form of cooking definitely is making smoothies. and we found a new one! the kiwi banana smoothie with a good punch of ginger. let's make it right now! preferably with a bit of ice because it's just too hot. now this is what you need for two big servings. it's 2 bananas, 3 kiwis, 2 yogurts or 200 grams more or less.

then 4 tablespoons of oats, 200 ml of soy milk or you can just use normal milk.whatever you prefer! then, let's say half a centimeter or a centimeter of ginger. i preferred using centimeter. and thendepending on the fruits if they are sweet or not so sweet yet, you can add about 2 to 3 teaspoons of honey. i won't because i'm no such a sweet guy. ummm...instructions are simple, just put everything into the blender and blend it. okay! let's start with the two bananas. lovely now scoop out the kiwi like this. you can just cut it in half and then use a tablespoon to scoop it. very simple, very easy!

now let's add the soy milk. and the oats. perfect! now the natural yogurt. and then last but not least grate in some ginger. i like it spicy so i would grate in lots. and because of the recipe, i will add 1 tablespoon of honey. even though i wouldn't normally. and as mentioned, let me add 2 ice cubes. i am not sure if my blender will survive this or not.

all right!!!! that's it! lid on top and blend. that looks good! and everything you have to do is to try. really tasty this one. especially the ginger gives it a really interesting extra punch. definitely worth trying! if you like our videos, make sure to subscribe below.

and see you next time then! if you are looking for more breakfast ideas, make sure to check our banana egg pancakes. it's 2 ingredients and they are done in maximum 10 minutes. or if you are in a rush, try this spinach banana smoothie. it's definitely tastier than you think.

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Cooking Recipes Know Where to Look for Success

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Cooking Recipes Know Where to Look for Success

do you want a good university experience,or a great university experience? you can have your cake and eat it too. now there are some basic ingredients thatyou'll need for a cake, as well as a great university experience, and do you know what that special ingredientis that'll put the icing on top of the cake? your personal touch. that's what we're going to show you today. a masterpiece doesn't bake itself. it takestime. first, you have to commit. timing is everything, and cooking is chemistry.

now if you don't let that cake bake long enough, the ingredients just won't bind together,and it'll cook unevenly. (timer dings) your brain needs time to processinformation so it can make connections later to answerquestions in test situations. otherwise, you'll have a gooey mess on yourhands. your parents aren't here to cook for you, so make sure to seek out the resources thatyou need. get informed and learn how to find those resourceson your own. from the waterloo website to workshops, theuniversity has a lot of available resources,

and don't forget you can always ask an expert.profs, ta's, health services, counselling services, dons, and don't forgetthe student success office. let's get back to the basics for a minute. skip one of these ingredients, and your wholecake could be a disaster. those classes, labs, and tutorials are allmandatory ingredients of the recipe. wisk these all together and you're almostthere. don't forget, every cake needs an ingredientthat will make it rise, just like you need to rise every morning andget yourself to those classes. you've gotta add something that'll bind allthe

new ingredients of your university life together. meet new people through clubs around yourinterests, or study groups with classmates. mix it up so you build a strong network thatwill hold your life together, balance it, and increase your success. there are all kinds of flavours of cake, andwe each have our favourite. same goes for study skills and tools. everybody will have tools that will work bestfor them. now this is where your recipe needs a lotof flexibility. there's not one size fits all,

but test different tools out and find theone that best suits your taste. you can't just guess what temperature to bakea cake at or how long to bake it. you have to make sure that you know. grab a course syllabus for each class, this will let you know how much heat is onevery test and assignment. your participation could be worth 10%, yourmidterms and assignments 20%, and your final exam could be worth about 50%. your syllabus can tell you how much work isinvolved, because it has a list of all your readingsand assignments.

this knowledge can help your recipe be a successor a flop. sometimes we can be our own worst critics, and sometimes we don't know when we're makinga mistake, so go to the people you trust and talk toyour friends. all great chefs compare their recipes, thegood and the bad. sometimes we can learn from each other, andwe just need a sympathetic ear. ask for help when you need it. we're here in the student success office tohelp you, and we can refer you to other places

to make sure you have all the ingredientsyou need to be successful. this is your first experience at university;it's okay to ask for help. if it wasn't, we wouldn't have makeover showsabout restaurants.

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Cooking Recipes Anytime And Anywhere

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Cooking Recipes Anytime And Anywhere

in this video, i'll show you ten quick and healthy breakfast and lunch ideas for school or work these recipes are perfect for days when you're runninglate and you want to have something nutritious to eat and tasty on the go. hey mom! i'm good! i just got back from school and now i'm eating some lunch. oh... you know just some potatoes and bread and then some tomatoes and some cheese. yeah, pretty balanced! oh mom, can you take me to the dance class i have it at 5. ok great! see you then. bye mom? you know, never mind... i'm not going to the dance class today.

no, i feel really sick. i don't know, maybe the potatoes were rotten. i don't know... yeah, i'm just gonna rest. ok. see you, bye! i should really start eating healthier... let's do this! hey loves! i'm super excited about today'svideo because it was requested a lot and i've never filmed something like that before. i'mgoing to show you 10 healthy breakfast and lunch ideas for back to school. these areall very easy and quick to make - you can make them the night before and then in themorning you just grab breakfast and lunch and you're good to go. i hope you guys areexcited and let's get started. let's start with 5 delicious and healthy breakfastideas! first we are making these delicious

oatmeal cookies. you need just two ingredientsto make them: one cup of oats and 2 ripe bananas. peel and then mush the bananas with a forkuntil you get that runny consistency. put it into a bowl and add your oats. mix it wellwith a spoon and you can totally finish here or you can add some more ingredients for afuller taste. i like to pop in some cinnamon. you can mix in chocolate chips, nuts, raisinswhatever you prefer. take a parchment lined baking tray and place on the mixture in littlepiles like this. i am going to flatten the top with a spoon, to make them look more likecookies. i like to decorate mine with some dried blueberries and cranberries. you couldhave just mixed this into the cookie mixture, but i like how the cookies look with the driedfruit on top. put your cookies in the oven

at 350 fahrenheit for 15 minutes. here theyare all done, smelling delicious! put them in an air tight container and you have a greatbreakfast on the go ready. you can make these on the weekend and they will last you forthe entire week. when you are running late for school you can just grab a couple of cookiesand you're out the door. a perfect way to get a nutritious and super tasty breakfaston the go. i also love how you can tailor this recipe by mixing in the ingredients youlike. another great breakfast to go idea is a yogurtand fruit in a cone! take an ice cream cone and ignore me pretending to be a unicorn.put some fruit in the cone like that, i have some blueberries, which you guys know i amobsessed with. take a big spoon of yogurt.

i like using greek version because it's thickerand also richer in protein than the usual one. put it on the cone just like ice creamand then top it off with some more fruit. i have blueberries and strawberries. voila,a minute breakfast that you can eat on your way to school. this breakfast is so yummyand it also looks adorable, right? i know that the cone contains sugar but you get yourprotein from yogurt and benefits from fruit so from time to time i think this is a greatbreakfast or a snack to have. cheers! cheers with a blueberry shot... if you like fruit as much as i do then youwill love the next idea which is a fruit salad in a jar. basically you just want to cut smallpieces of different fruits of your choice

and put those in the jar.today i found in the fridge some pineapple, which is one of my favorite fruits and isalso a great source of vitamins c and b. then i also have some strawberries, because whodoesn't love strawberries right. here i have some clementines too. and no i don't knowhow to juggle. to me clementines are such a christmassy food. the markets are full ofthis yummy fruit in november and december. in the jar i first popped some red currants,pineapple, then blueberries, strawberries and clementines. there you go - an easy andnutritious breakfast for school or work! you can make this fruit salad the evening beforeand in the morning you have a delicious breakfast waiting for you.

this next one is probably my favorite breakfastin the bunch – delicious granola bars with nuts, fruit and chocolate chips! you needchopped cashews, pumpkin seeds, chopped almonds, cranberries, puffed rice, dark chocolate chunks,flax seeds and a pinch of salt. give it a little mix and then in a separate bowl combineone table spoon of almond or peanut butter and a quarter of a cup of rice syrup. stirthose two together until you have a nice even mixture and then pour it into the bowl withnuts and seeds. mix well until all the ingredients are nicely incorporated, like that. put themixture on a smaller parchment lined baking sheet. flat it down really well to assurethere are no free spaces in the mix. pop it in the oven and bake at 325 degrees fahrenheitfor about 20 minutes. you can cut your bars

when the mixture is still hot or you can waitfor them to cool down. these granola bars are seriously delicious! you can store themin an air tight container so they remain fresh and crispy. or you can put your bar in a littleplastic bag and you can have it as a snack during the day. the granola bars that youbuy in a shop are usually packed with sugar and other unhealthy stuff. with this homemadebars you know what you put in and you can always adjust the recipe to your liking! when you have more time before your classesstart you can make this breakfast, which is just as yummy as it is pretty to look at!for the pepper eggs, first cut two slices of pepper, which should be about half an inchthick. place them in a frying pan and beat

one egg into each pepper ring. see how coolthis looks already!? add a pinch of salt or any other seasoning of your choice. whilethe eggs are cooking i am going to make some fruit kebabs, because i want this breakfastto be extra picture worthy! take the fruits of your choice and cut them into pieces. herei have some strawberries, a kiwi, a banana and blueberries. if you love blueberries,norway is definitely the place to live. if you follow me on instagram you know that.i've been picking so much blueberries this year, they were literally everywhere! hereyou go, how adorable are these and of course tasty and healthy too! i love them. when theeggs are done, carefully put them on a plate. and as a side we have our pretty fruit kebabs.this breakfast is just delicious, nutritious

and totally instagram worthy. i mean comeon, don't deny it, i know you do it to. we're all guilty here. no but seriously, i thinkthis is a great breakfast for when you have a bit more time and you want to eat somethinghealthy, but also have fun preparing it. breakfast for champs for sure! now let's move on to the lunch portion ofthis video! first we are making some healthy egg muffins with veggies. beat three eggsinto a mixing bowl. take your hand mixer and whisk the eggs. while doing that add abouta deciliter of milk and one or two table spoons of flour. i am using almond milk and buckwheatflour, but any milk and flour will do. pour the mixture into the muffin form. since ihave the silicone form i don't have to use

the paper muffin cups. but go ahead and usethose if you have them. leave the muffins aside for a minute and cut the veggies ofyour choice into small pieces. i have some pepper, tomato and a zucchini. you can alsoput in mushrooms, carrots, spinach or any other vegetables of your choice. throw theveggie pieces into the muffin mixture – as much or as little as you like. i like to bequite generous with vegetables so i am putting in loads of them. put the muffins in the ovenand bake at about 320 degrees fahrenheit for 20 minutes. these muffins are so yummy andhealthy and you can have them hot or cold. make them the day before and then take themto school or work. i added some grapes, goji berries and almonds to my lunch box as well.the egg muffins are also nice as a little

snack at home. in the fridge they will lastyou up to 3 to 4 days. a tasty and nutritious lunch for school. a great lunch idea on the go is a salad ina jar. the options here are endless so use whatever salad you like or happen to havein the fridge. i'm going to use some cherry tomatoes – these are so sweet and good.i also like to add a lot of peppers, i have a yellow and an orange one. i will also addsome cucumber to my salad. finally i am cutting some feta cheese cubes and now it's time tothrow all of that goodness into a jar! you can make this salad the day before schooland then just grab it in the morning. especially if you are not using leafy greens in yoursalad like me. drizzle with a bit of olive

oil and a splash of lemon juice for the dressing.you can throw this salad in your school bag and have it ready for when your tummy getshungry. i eat salad for lunch almost every day and i love how it fills you up but itis also a light meal. heavy lunches sometimes make me feel tired and without energy forthe rest of the day. a nice salad like this will instead make you feel refreshed and fullof energy. next we're making this delicious spelt breadsandwich! i am going to show you how i make the most tasty and quick bread from scratch.put five hundred grams of spelt flour into a bowl. i am using a mix of finely and coarselyground flour. add a tablespoon of baking soda, a teaspoon of sugar, i am using coconut sugar,a pinch of salt, two table spoons of olive

oil, juice of half a lemon and 5,5 decilitersof water. mix this thoroughly until all the ingredients are evenly combined. pour themixture into a bread form. sprinkle with some sunflower seeds and put it in the oven. bakefor an hour at 320 degrees fahrenheit. this bread only takes 10 minutes of your time andis just so much healthier than the ones you buy in a supermarket, which normally havetoo much salt added plus all the preservatives and other nasty stuff. since i learned thisrecipe from my boyfriend's mom almost a year ago, i never bought bread again, trust me.i always bake it myself. cut two slices of bread and make yourself a nice tasty sandwich.i like to spread some butter on one piece and then add some lettuce, turkey slices,tomatoes and mozzarella cheese plus pickles

which are like my favorite thing in the wholeworld. and that's it, a delicious spelt bread sandwich. into my lunch box i also added somered currants and blueberries. a super tasty lunch for school or work. yum yum. and hereyou have an example of an epic fail while filming. anyway this was my healthier twiston a sandwich that you really need to try! now let's make a little lunchable or tapasinspired lunch box. first i am going to show you how to make these yummy ham rolls. takesome ham or turkey slices and spread on some brie cheese. put on a few rocket leaves. rollthe ham like this and secure it with a toothpick. these rolls are so tasty, and perfect fora snack, lunch or even a party. you can make them in advance and store them in a fridgein an air tight container. in my lunch box

i am putting a cracker, three turkey rollsand then i also decided to add some veggies. so here i am cutting carrots into thin sticks.do the same with cucumbers and put all of these vitamins into a lunch box. we're notfinished yet – here are some dried apricots and cashew nuts. my mouth water while i amjust looking at all of this goodness. this lunch is great for on the go as it containsso many little snacks that you can have during the day when you get a bit hungry. you canalso add some cherry tomatoes, cheese sticks or whatever you prefer. if you make yourselfa nice lunch box filled with healthy stuff that you actually love, you definitely won'tbe craving a pica or chocolate bars from the vending machine.

lastly we are making a super tasty tuna wrap,which is just so good, trust me. what you need is some cheese, cherry tomatoes, olivesand pickles all cut into small pieces, plus some canned tuna, mayonnaise and a tortilla.put everything into a bowl.. except the tortilla obviously and mix well. if you want to makethis healthier you can use the whole wheat tortilla and you can skip the mayo, but ithink this combination is just so good so i am totally having it. no regrets. put somemixture in the center of tortilla and wrap it up. you can cut it in half if you wantand see how tasty this looks. in the box i am also adding some strawberries and two piecesof dark chocolate for the desert. again, you can prepare this lunch in advance so in themorning you just grab your lunch box and you

are good to go. another little idea - makethis tuna mixture and instead of putting it in the tortilla use it as a topping for pasta.you get the most delicious pasta salad ever, and if you want a bit healthier version tryusing spelt pasta instead of the usual wheat one. so good, i promise! these were my ten healthy lunch and breakfastrecipes. i hope you will try them out and will like them as much as i do. let me knowwhich recipe is your favorite and don't forget to give the video some love if you want moretutorials like this. thank you so much for stopping by, i love you guys and i'll talkto you soon. bye! eating healthy on the go is not easy. usuallywhen in a hurry we end up snacking on chocolate

bars, pizza slices and other fast food options.take some time today and make yourself a good nutritious breakfast or lunch for tomorrow.you will feel so much better, fresh and energized... ready to tackle the world!

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cookbook recipes 04

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cookbook recipes 04

potato – 4-5 pcssalt (or rock salt/sendha namak) – ⽠tsp vinegar – 1 tspoil – 1 tsp wash all potatoes very nicely to remove all dirt as we will keep the peels of potato and will not remove it. using a potato slicer, make nice even slices of potato. soak all potato slices in a bowl of water mixed with vinegar. soak potato slices in water for 15-20 min to remove starch. then drain out the water from the chips and wash in fresh water. in another pan, take fresh water, mix little salt as desired. add potato slices in this water. boil it on medium flame for 2-3 min to remove any further starch. do not over boil the potatoes. once boiled, wash the potatoes in cold water in a mesh and allow the water to drain away completely.

spread the potato slices on cotton or muslin cloth and allow it to dry for at atleast 20- 25 min preheat airfryer at 180 degrees. meanwhile in a bowl, take all potato slices and coat with little oil using hands. transfer the potato slices in airfryer basket and cover with the lid or foil paper. keep the potato slices in airfryer at 200 degrees for 25 min. keep moving the potato basket in between to prevent sticking to each other. once done, cool the potato chips and store in airtight container. sprinkle little salt, if required.

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Cook Simply for the Two of You

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Cook Simply for the Two of You

-in our opinion, every good chef needs toknow how to cook french toast and we??re talking about the simple formula for golden, fluffy,perfect french toast every time. so, what??s the secret? it??s easy to remember. for every2 slices of bread, stir together 1 egg, a 4th a cup of milk, and half a tablespoon ofsugar. also, keep in mind the bread matters. we??re using hallah bread. its sweet flavormakes it the bread of choice for true french toast lovers. trust us. we??re experts. tostart, beat together your egg, milk, and sugar. dip bread slices in egg mixture and hold for10 seconds then repeat on the other side. heat some butter in a skillet or on a griddleover medium heat and add your soaked bread slices. cook for 2 to 3 minutes per side untilgolden. the key to tell when it??s done? the

bread smells a bit and looks slightly puffed.this means it??s cooked all the way through and is delicious and custardy in the middle.serve warm with maple syrup. high 5 your friends. hug your mom. you??ve mastered the art offrench toast.

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Convince Skeptics With Easy Vegetarian Recipes

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Convince Skeptics With Easy Vegetarian Recipes

hi everyone, welcome back to theveganatheist. i've been a vegan for 15 years and meat freefor 22 years, and have accumulated a lot of knowledge and experience. if you have ever considered going vegan, thisvideo will give you 5 quick tips to be a happy healthy vegan. take a cyanocobalamin b12 supplement. low b12 can cause anemia and nervous systemdamage. do not rely on b12 fortified foods alone. one 10 micrograms daily or 2000 microgramsweekly.

i personally take a liquid vitamin weekly. there is evidence that omega-3 fatty acidsare helpful in the prevention and treatment of heart disease and important for cognitivefunction. there are three important omega-3 fatty acids:ala (alpha-linolenic acid) epa (eicosapentaenoic acid)dha (docosahexaenoic acid) ala is easy to find in a vegan diet (ie flax),and our bodies can convert ala into epa and dha, however large amounts of ala are necessary. i eat ground flax, and a small amount of dhaflax oil every day just to be sure i'm not deficient.

it may be tempting to share your new foundpassion for spreading veganism to everyone in your life, but i would caution your approach. if you value the relationships you have, bethey personal or business, perhaps you ought to set some boundaries. most people are not receptive to criticism,or questioning of one's ethical framework, so what i would suggest is don't initiateconversations about veganism, but rather respond to questions or concerns when they come up. be a friendly and knowledgeable vegan whois not looking to convince someone to go vegan through guilt or shock.

lead by example, not by judgment. going vegan is often done individually, andso you may find yourself feeling removed from society and the people you normally interactwith. there is tremendous value in learning fromthe experiences of others, and having a community to talk to and grow. i would highly recommend joining an onlineforum such as the philosophical vegan, and/or finding a local meet up group. if your neighbourhood doesn't have one, startone. it's one thing to read and watch videos ofanimals saved from the harms of animal agriculture,

but its another thing altogether when youget to meet them in person at a local farm sanctuary. throughout the world you will find animalsanctuaries where compassionate people devote their lives to caring for injured and traumatizedcreatures and who give them a renewed peaceful life. the harm, and the compassion become much morereal when you witness the victims. if you ever have the chance to visit, or evenvolunteer, don't pass it up. it will change you forever. have your own vegan tips to being a happyand healthy vegan?

share it in the comment section below

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Columbian Coffee Recipes

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Columbian Coffee Recipes

let's talk about can't-miss colombian snacks. hello! i am in colombia and i will get to that video next week. first, i want to show you some of the best colombian snacks to eat here, with camila, my colombian friend. before i left for columbia, she came over to my apartment and showed me her favorite colombian snacks. so the sound tells us that when we

open it up it'll crack and steam with delicious cheesy aromas. yum! since i got here, i've seen these snacks everywhere! let's do a run-down with camilla. as far as this goes, find a cup of something warm and dunk it. because it's the only way to do this. almojã¡bana. this made with cheese and corn flour. it's a bit like a sweet cornbread and

she's right, dunking it in coffee is the way to go. it's completely warm and inviting. in parts of the country it's made with a hole in the center and it's called pandebono. next up, buã±uelo. oh my goodness gracious! that looks so epic! -doesn't it?! look it's like little pillows. like the others,

this is best warm. buã±uelo? sã­? buã±uelo, si! yes, this is another one that i swear to god, it must be dipped. this is home right here. last but certainly not least, empanada. this one's chicken. put a little bit of pique, and then you...[bite]. mmmm. oh my god, this is good. this is a proper colombian empanada. -mm. i love the cornmeal. -i know! it's the best part.

oh my gosh! so in the cornmeal typical? yeah! it's the only way we do our empanadas. -i really like the pique. -isn't it good?! -it's really good. -because even though it has... -oh man -...the perfect amount of spice in it... -i'm spilling all over myself. -it doesn't overpower the flavor, it compliments them. -mhm. absolutely. -so, argentinan empanadas and chilean empanadas are made with dough,

and flour, and they're baked. so ours is made of the cornmeal and fried. people will go to sunday church and after church, they buy empanadas. -to have as a brunch. this is our brunch. -post-church brunch? yeah, post-church brunch. if you travel to colombia, make sure to pick up: almojã¡bana, buã±uelo, empanada. so there you have it! and stay tuned

for next week's video, all about colombian coffee. all you coffee drinkers out there, you won't want to miss it. as always, keep it quirky!

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Classy Convenient Cooking for Two

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Classy Convenient Cooking for Two

* laughter * * monkey sounds * * giggling * * sci-fi-ish music * hello and welcome to game two - a very specal day today.president trump has been sworn in as new president, officially, ofthe united states of america. - what, therefore, would be morefitting, than a special about horror. the topics.

haha, were you scared? if so, you are perfectly prepared.game two is going to be spooky today. the entire editorialstaff is already scared. the gates of hell have opened and from them emerged resident evil 7. after the desastrous 6th part, resiwants to prove once more who's boss. not only wanting torevolutionise the franchise, but also delivering a triple-a alternative to half-baked indie shockersfor vr enthusiasts.

which begs the question: what actually is so greatabout being scared shitless? so we put the genre to the test and to do so, we askedthe best horror-experts we could find in our torture-chamber. and what is that? that's not scary at all! gravity rush 2? does it have zombies? vampires? anything?

oh! yeah, well, that's ok too, sure. cute, a cat-outfit. - jesus, ingo!- ok, ok. everyone, strap in, game two is here. - wow!what a bunch of topics! look at all those crazy-ass titles! and this glorious special. i hope, you are excited as well. as always, you canparticipate and discuss along

using the hashtag #gametwo and, because we are so interactive we've got a special partjust for interactiveness. someone whose only job it is to satisfy you, the community. and that is not me, no,it is michael krogmann. - hello. thank you, sophia!welcome to [maximum reality] we wanted to know from you what your most horrifyingvideogame experience was.

and you answered. yes, you did! and we're taking a look at what you wrote. don said: "that scene when you see azombie for the very first time." "when he's kneeling on thefloor, nabbing on a body and" "then slowly turns his head towards you" "that scene really scared me back then.probably also," "because i was much tooyoung for the game" but don, honestly, do you thinkyou're old enough for it now?

* evil laughter * * tense music * don, dude, you're killing me. more of this soon, butthis does it for now. let's go back to the studio, toeddy and sophia, see you soon. * laughter *- boy, that was spooky. - good to have you back,krogmann, i am very happy... - yes, we are staying ontoday's spookiest topic, not the inauguration, we aretalking about president evil 7 now.

out next week, we alreadytested it recently. how good is it, really? ialways wanted to say that. now you'll find out:resident evil 7. * screams * *sigh* , resident evil. after the latest parts were moretrash than horror extravaganza, the developers now want to returnto more thoughtful scaryness. resident evil 7 is putting an endto over-the-shoulder shoot-outs and throws scares and horrorsdirectly in your face

in first person. the story was also revamped. instead of cooking up theumpteenth zombie virus, the murdering hillbilly-familyof the bakers is unleashed on you. they live in this prettyand bedraggled villa and they want to introduce themselves: * happy music * * fly buzzing *

* squeaking * hey, boy, you smell like a pig.what is that? - that is deodorant. my dumbteachers in school always say i smelled of feces and decay. - i'm gonna drill into thison the next parent's evening. - i'll never find a girlfriend,stinking like this. - boy, maybe you should take care of your ex-girlfriend's carcass in your room. what a mess! we are decent people.

- but i love to nibble abit before falling asleep. - will you leave our boy alone, finally. he simply has a bit of a sweet tooth. - i want a real girlfriend.one to have children with. - but you already have to children.with me! - but you ate them rightafter birth, you meanie! - boy, how are you talkingto your sister? you cad! he really is a little soft. a soft generation, those millenials.

nice fellows, these bakers. but are they the idealcast for resident evil 7? yes and no. while they are less predictable than the usual shuffeling zombies, they, however, cannot really create a feeling of superiority. the cuckoo basement-family consists of people who fail to invoke in usthe feeling of terror which, for example, their indefinablecolleagues in silent hill do.

but at the least, the redneck-chamberof horrors will spark your curiosity. questions such as how resident evil7 fits in with its predecessors or where the origin of thehillbilly-horror lies are motivating right until the end. considering this, it doesn't really matterthat the actual story is only marginally abovethe original resident evil in terms of quality. - that was too close.you're almost a chilled sandwich. you're right.

far more important aregameplay and the spook-factor and, fuck me sideways, doesresident evil 7 deliver on these! despite the change in perspective and style,the zombie dna of the first two parts can be felt deep within the game's core. the horror-house alonehas lots of parallels with the spencer-mansionin resident evil 1. the similarities continuewith the slow pace, the rare resources andundemanding puzzles. additionally, the level-design is onan extremely high level.

every hallway, every door,every hidden secret is exactly in the right place. that you can step by step unlock further parts of the map is the icing on this tastysurvival-horror cupcake. we don't want to keep it a secret from you that we initiallyhad our problems. the prologueis a little ribald. and sequences in which anoverpowered enemy is after you

are a little tedious. plus, one or two boss-fights werea tad too restive for our taste. uh, and in case you're wondering why you already knowthis footage of the game we are so early with ourimpressions of resident evil 7, that we cannot use any recorded sequences. but hey, as a dashing compensatory, we've at least got the lovely baker family. * happy title music *

mmh... aw, you hot thing... quite stringy, here. * doorbell * - oh, a visitor. it mustbe larry, the postman. - stop it already, you wimp!or you'll receive a leprous box on the ear. oh, man. just you wait, babe. your stallion will be right back. or rather: your stabbion.

what, mum? the baker family. nice seeing you, my favourite family. larry, good seeing you. our little one did bitea bit hard last time. so, how is the leg? did it heal well? - very well. a little amputationand it was fine. that boy's gotsome really nice teeth. - oh yes, the little one is crazy for snacks to nibble on.

- alright, i need to get going.farewell. now, now now, you little cunt! stay here, and read! alright, let's see. "dear bakers. to a greatfuture neighborship. the baeckers next door. ps.: our little pete willcome visit you tomorrow. the kids could surelyplay nicely together." you really like that, don'tyou, you little axe-murderer?

- i already know, what we're gonna play.a little head-hitting. but go into the basement, wherethe other kids play as well. - oh, that is very convenient. everything'sjust freshly decayed down there. i have to get going then. see you tomorrow, larry. now that i am seeing larry, thepostman, limp out of the picture the fights in resident evil,too, feel a little peg-legged. in tradition of the first part, youalso can only move very slowly. if a monster is about togive your hair a new parting

you barely have any real options to evade, making the well-dosedbut frequent battles a little more of a hassle attimes than would be necessary. actually, that isn't all that stupid. this way, we never feellike a super-soldier with the glowing firearm, but still the scared little girl that trips over its own feetwhen it retraces its steps. also contributing is the eerie atmosphere

which, garnished with jump-scares, is the ideal base for the next quasi-nervous breakdown. even though resident evil 7 can't quite tap into your primal fears from the first minute, the horror, nevertheless,intensifies constantly. halfway through, the gameultimately reaches its climax, serving nerve-racking terror. resident evil has notbeen this scary in a long time. generally speaking, compliments arein order for developer capcom.

even if the style is notalways quite as tasteful as we would have hoped it to be, part 7 still manages to drown asin complete and utter stress. while it may serve oneor too cliches too many, the game neverthelessearns the evil in its title we crapped our pants moreoften than we can count. good news also for allowners of playstation vr: not only is the horror more intenseunderneath the big skiing-googles, the entire gameplay experienceis a lot more intuitive as well.

in a magnificently ambiguousway, resident evil 7 therefore is the firstfull-fledged killer application for virtual reality. as you've noticed, we really took a likingto the game - and with good reason. resident evil 7surpasses our expectations and fulfills all our hopes. with all its innovations,the game feels fresh and unspent, eventhough, in its core, it refers back so much to the old parts.

there may be a few dents here and therebut the package as a whole is great. welcome back, resident evil. we missed you. hey, you little rascals. didn't i tell you to go play in the basement? - hello, mrs. baker, nice to meet you. the cookies are delicious.-what? now, now, now. do you know what one doeswith people like you? you put an axe in their back. - why?- why?!

yeah, why? - are you aping me now?- no. - are you saying no to me?- no. ok, fine then. you've beenquite lucky this time. this was a misunderstanding. what, you're saying that i am ugly? wait till i tell your mother, she'll put your ugly mug in thedeep-fryer and then she'll eat you. you pig, you pig!

mama's in puberty. - i brought a ball with me, wanna play? okay. here, throw it here. four touchdownsin one game, boy. you've still got it, dad! - bring me his head,grandma wants to nibble. nice, indeed. from one beautifulfamily to another. resident evil 7.we've got the experts here.

sebastian and colin, who can hardly wait to passtheir judgement. but before the peopleout there ask the question, i want to do that, quickly: this was footage, which, in theoryone has already seen. there's a reason. it wasn't footage captured specificallyfor this. - exactly. with this show, we alwayshave to ask ourselves how up-to-date do we want to be,what are we going to put in?

after release you can do what you want,sometimes you can before release. in this case, we decided to have resident evil in it,which is out next week. but there is also an embargo. you're not allowed to use your ownfootage before the 23rd. which is also why thereare no let's plays yet. everyone has a sort of visual muzzle. we're allowed to talk about it. we beat it. we've got our opinion.

i have talkedto a whole lot of people, both internally and externally,because this is what i really love. but we can not yet show our own footage. we all decided that in this case this is something we can live with. it was ok, i didn't know everything. but you both beat it?-yes. we both have that opinion. this was why we said, evenif we don't show everything,

we wouldn't have chosenscenes that are spoilers. and the gamingexperience we've had isn't that far fromwhat we've seen here. - we focused on thebeginning with the footage, because this is what we were given, but we wouldn't have shown somethingvery different with our own footage. because that would have shown too much. now, about your own experience: the way it was is that inthe beginning of the parts

up to the 4th one, it was very puzzle-heavy the way resident evil was. then it became increasinglyaction-focused, up to part 6. now, of course, thequestion of questions is: how does it feel now? more like the beginningof resident evil? or is it this action-focused mixture,which it became towards the end? i have already said it in the review. it feels astonishinglylike resident evil 1.

so really like theorigin of the series. and that even despite thischange of perspective. everyone asked themselves, whenthe first trailers were released. how can this stillbelong to resident evil? no known charactersin the trailers, there are no classical zombies, no umbrella-corporation. but in the end, if you play far enough,there are firstly certain parallels, but also game-play-wise thisfeels 1:1 like resident evil 1,

only in first person perspective. there really are certainrecurring elements, there's a house, especially in thebeginning, which you have to search, there are doors that are locked, which can only be openedwith certain keys. and step by step youcan unlock more areas. there's a chill-out room. - a chill-out room?- yeah, of course, only i call it that. - this is where sebastiangoes when he's extra scared...

- that's not even a lie.- seriously? - resident evil alwayshad those save-rooms. those are in this one again. there are boxes where youcan put superfluous items. because there's, again,only a limited inventory. - i always hated that.- yes, but it makes sense. because it influences the way you playand in this game it is even better polished to work withall these restrictions than it used to be the case.

one has to plan more,it is not just a walk-through where you just shoot and think "ok, boss.now, next mission". instead, you unlock themansion step by step. you have to plan a little "am i going to take morehealth-items or ammo with me" "because there might be enemies, ordo i go another way?" it really is... it feels a lot more like residentevil than all parts after part 2. - but especially this ammo-thing,i always found it to be... it really has tobe well-balanced

or else it can - backfire. - i like your puns.not bad. - especially, i mean, it doesn't affectme, but there's supposedly people who may not havevery good aiming. - about people with bad aiming. i have also played it and ithink it's very well done. - ok, beacuse when, all of a sudden,you can only use the machete because you missed the headsix times, for some reason, it can lead to frustration.

- yes, but that's part of it. in order for the horror to work,there have to be limited resources. you really need to think about what youneed in a situation in order to survive. this is what makesit what it is. - it is very, verywell-balanced. - let's talk also about thedifferences of the separate versions. there's of course ps4, ps4 pro and there's, of course,the vr-experience. - ok, let's start.

we've had the ps4-version, it will also be released on xbox1 and pc. about those we can't sayanything at this point. i think we both playedit mostly on ps4 pro and ultimately, there's hasbetter resolution but there's very good upscaling as compared to the classical ps4-version. but both versions, in 2d, without vr, run smoothly,are looking great,

and the differences arereally in the detail. one can tell that they've workedon resident evil longer than they could consider the ps4-pro. the same holds true for vr. on every system, on everyconfiguration, bless you, very well playable. but it does look a goodtad better on the pro. - exactly, if you playit on the normal ps4 and then plug in the vr-headset, you instantly notice

that there's a certain aliasing and a strange frame thatsort of blurs everything outside of your viewing area andalso reduces detail in a way. there's extreme aliasing on the borders but one gets used to itquite quickly as well. so, i wouldn't call that a k.o. criterium. - excuse me, i'm sorry!- bless you! - the fog is in the studio.- it's the t-virus. - spoiler!-no.

- i only played it on the regular ps4and you played it for comparison and i noticed that, in the regular version, even cobwebs or leaves look really flat. is that better in the pro-version? - i am so sorry. - in the beginning you really notice that,because you're runnning through the forest. and if you look a bitto the sides there are trees that consist of bad,overlapping textures. - or the crows that go like...- but that's not the case later on.

you're a lot inside of rooms and there it is really nicely detailled. - but i would also like totalk about the pussy-factor. - what? - no, i mean fear.- i see. - the yellowbelly- factor. ishould have put it this way. i am a guy, i haven't finished dead space because it was too scary for me. those jump-scare things,they're really killing me.

- then you should definitely play with vr. - yes and i played thekitchen-demo at e3 and it was. you were there as well,it totally killed me. i wonder, on one hand ireally want to play it but it really is something, i don't know, is this doable for everybody or would you issue a warning and say it is a border-line experience? - you say you're scared,i embrace those things.

i approach those thingswith the fan-boy-goggles. but, ultimately, itreally is a game that almost everyone can play. just like in an any goodhorror-game or movie it really is arollercoaster ride. there are jump-scares which,first and foremost in vr that absolute are added value in this game. this is more intensethan anything. i was shouting,reacted physically

because everything isso much more tangible. there are uncompromising jump scares,lots of nasty calm parts, because they mixed in quotes fromall over the horror landscape. from loud and big to quiet and silent. and every one of those aspectsis done extraordinarily well. it is not suitable for everyonebut it is like, you know, after every bang therewill always be a cooldown period. and the light at the end of the tunnel. they know very well that they can'tpull of as cuckoo a horror-trip

as pt was over theduration of 12 hours because you'd gobonkers at some point. but nevertheless, it is the spookiestresident evil i have ever played. and in vr, if may, briefly...- very briefly. - because in the report itdidn't quite catch on... there's not only excellent gameplay,not just the atmosphere intensifies the graphics are worse butthe gameplay is...ideal. especially the aimingvia head-tracking and we all agree onthat, works so spot on,

much much better thanwith an analogue stick in which you, typically, tendto over-steer or something that's great, you spread headshotsin whichever direction you look. - we both noticed, playing it also on a tv, and also at work, at least i did, you take aim andthen your head goes because you are so usedto doing it like that. "why isn't this working?- oh, right i'm not in vr" it really is very intuitive.

- i'm very bad with my handsbut very good at looking. - that's great, i'm certain you canborrow the game to test it out again. we'll probably, certainly,record that as well. we move on with more horror. we wanted to have a lookat horror's origins. what is so fascinating aboutfear, what is behind it and what does a bunch of professionalshave to say about it. - so, here we go!- professionals... that feeling when you've overcome fear.

it can't be described if you haven't experiencedit for yourself. * spooky music * - even as a child, horroralways fascinated me. i was turned on by everythingthat was dark, morbid, sinister. it always resonated withsomething inside me and it still does today. - horror, in fact, is something thatfascinated me beginning in early childhood. there was a movie on tv

which was called ghost story. and there was a scene, right at thestart that was burned into my memory. a man and woman somehow were having sex - it's the opening scene - and he grabs her shoulder,the woman turns around and there's this distorted,splattery, skeleton-visage. and my dad said, that'swhen i jumped and said "that's it! this is whati always want to see!" - and i want too see yourlife seeping out of you.

aaah! - fun with spookinessworks especially if you know that you'renot in any actual danger. - you've got that feeling of alife-threatening situation, including adrenaline, nor adrenaline,you name it, endorphines and so on but without actually dying. so there's no danger, butall the fun of danger. spookiness, shuddering, the fear that there might besomething round the corner

but at the same time, excitement, i really like that. - someone from the psychological field, mister balint, one day coinedthe phrase "angstlust" so, there actually is, especially, when the fear is over, a sort of feeling ofpleasure, which has got to do with that, as with anyemotion, hormones are released. but at the same timethese substances

especially dopamin, create pleasure. dopamine is also released if we eat somnething tasty. it's time for supper. - today's horror-genreas we know it actually stems from themiddle of the 18th century. but haunted stories dateback a lot farther. if you take a look at roman,greek or also nordic mythology all the stories about gods

were very cruel. they are filled withmonstes, blood and horror. there certainly are fearswe'll always be facing. and it probably will stay like that. fear of the unknown is extremelyimportant to this genre. fear of death, of losing a loved one, fear of sickness, disease,and questions such as "what actually makes a human being evil?" and "what actually is absolute evil?"

- no one wants to be alone, noone wants to lose loved ones. we all have to go through these things or already have and for me a good horror-gamealways plays with that there are terrible demons! - my first horror-gamewas resident evil 1 if i'm not entirely mistaken, becauseback then there wasn't anything else. - it's the door-openerfor the entire genre. it's one of the giant milestones

when taling aboutatmosphere in horror-games. - if i think back about what were the best horror-momentsin my gaming-carreer. the classics come to mind resident evil 1, the fucking dogbreaking through the window. probably the jump-scare that shaped an entire generation. - that was the first time ashock-moment was scripted like that. because of the technical abilitiesof the playstation back then.

totally blew me away. - or something like silenthill will always be mentioned. i am, too, a big fan. it plays a lotwith primal fears. there's the loss of a loved one, there's also a motive iam intrigued by a lot that the rules don't apply any longer. whatever you believe to knowabout how the world works how others work, how you interact to

avoid or overcome a situation, if all that doesn't apply anymore,to me, that is very unsettling. - there's a point inside a prison yard. you're in black nothingness. but the audio-ambience is fantastic. and you hear sort of a galoppeering noise. you can't see. and there's no resolution. it's just that. they put you in that situation andyou assume

and are scared that somethingis going to happen. and that's is one exampleof brave developers who just said "we don't needto explain, no resolution" "we're just gonna doit and hope it works" and in silent hill 2 itworked incredibly well. killing a person ain't no big deal. just put the gun to their head... pow! - the worst moment i everhad, was in slender.

- this came veryclose to my idea of a horror-game thatabsolutely takes me in. - there's this slender-man stalking you,as everyone knows, and as soon as you see him,you know he's coming closer and there's this annoyingwhite noise and howling. and you really only wantto get away from him. * noise and beeping * i was so inside that forest. the forest was dark, it was dense.

it felt like a real forest. and then there's this deep, droning. - the picture becomes grainyand the score suggests you need to get away,he's right behind you! - that's when i thought "yes, yes,this is horror, tihs is great!" and then he suddenly was inside the room. aaaah. fuck you, dude, get lost. where are you, you moron.

- watch the floor! where am i supposded to escape? - it really wrecked me mentallythat he's blocking the entrance and i can't reach it, knowing i'm dead, i just haven't triggered it yet. - it may not have had the best graphics. i mean, it was free-ware. but the most important thingin a horror-game is immersion. immersion! immsersion!

atmosphere needs to grow. atmosphere is the alpha andomega in a scary game. you can't usually create thatthrough volume and gore. the way i like it is the slow, the subtle, the crescendo. tightening the screw untilyou can't take it any longer. limited vision is very important. the music as well, the soundtrack. it's also important not to feel too strong.

if you're playing acharachter who is vulnerable and not covered in massive armor it works a lot better. - horror, basically, is always theintrusion of the uncanny and unknown into every day life. and a lot of those situationswe experience sitting on the couch. which is why the couch has increasinglybecome a place connotated with fear. - where can you actually, physicallyand mentally, experience horror? it certainly isin your own home.

on the couch. - we don't need to discuss thateveryone is scared of couches. * scary music * * eerie sound * oh god! * sreams * fuck! - he didn't quite manage to say someting. who does manage to say somethingis alexa and alexander waschkau.

correct, right?- yes. i might find this name morecomplicated than it is. - says the russian. - what are you trying to say? * rus accent*- nothing. *rus accent* - you got a problem? * rus accent*- welcome, guys. - you're chilling on thecouch, is that scary? - i just had another look,it seems to be safe. - i checked agian, but who knows. i don't know too much about horror.

- we actually had no employeethat would have fit in there. no, indeed not. - but what fits in here is the question how come that we experience horror asentertainment these days has it always been like that?when did people think horror is not just scaringpeople but also entertainment. - the horror-genre as we know it and the enterainment is both

connected with the rise of the the novel. which was in the 18th century. i mean, there's always been ghost stories. but with the rise of the novel horror found a good medium. and at the latest, with the 1818release of mary shelley's frankenstein there's a very classicalmonster story that we can still seein many motives today. criticizing science,

the fear of how far isscience allowed to go. we still find that today. and then there's spiritualismin the 19th century. at the beginning of the 20thcentury there's h.p. lovecraft. - who is that? an author? - yes, he's the one responsiblefor the myth of cthulhu. and then of course movies come in. george a. romero's "night of theliving dead" in the 60ies. these are all milestonesof the horror-genre

that still influence us today. -basically, horror required, in order not to betransmitted only orally, a mass media, such as the novel - this was very fitting, yes. people want totell scary stories and movies, novels and games are of course ingenious ways to do so. - so what happens from abiological point of view?

we've heard a few theories,from simon and wolf. especially this descrepancy ofbeing in a safe surrounding, my living room or bungee-jumping, hanging on a rope. but at the same time, something that tells your body that there is danger. what happens inside the body? why do we find this quite...sexy? - i've already mentioned the term"angstlust" already in the report.

basically, there aren't that manydifferent hormones in our bodies. and fear, which is a verystrong emotion, a relatively big amountof them is released. and especially dopamineis being released. and interestingly, this is thesame thing that is released if you eat something tasty, like chocolate, does the same thing. and if you basically knowthat nothing can happen, like in a movie or athome on the couch,

if it isn't an evil couch. you get all those hormones,while at the same time knowing you're safe and you getthis emotional rush. and that is what many findto be stimulous, indeed. - it's a kick.- it's a kick, exactly. and there are even, youmentioned bungee-jumping, something likesenstation-seekers, people who are alwayslooking for the kick - adrenaline junkies.

- exactly. and they are definitelymore into horror than others. there are also people like me,i am not a sensation-seeker. i am not at all intohorror, to be honest. - you're not?- no, not at all. - so, you're the fan?- in theory... practically, watchingmovies, i rather not. - so rather scientifically? in fact, i have ascientific question: we are talking about how to create fear now

in a human. but what if i have a phobia and and want to receive treatment? and we've talked somuch about vr today, are there any approaches about treating phobiaswith virtual reality. because of the safe surrounding. - there are severalapproaches for therapies. in behavioural therapy there'ssomething called exposure therapy,

which means you faceyour fear for so long until my body learns that there's no need to beafraid if it isn't real. - like a spider on my hand? - yes. with people who arevery scared of spiders you start by guidingthem into a room and telling them there's a spiderin the room, that's enough. it takes a very long timeuntil they can touch one. in the early 2000s, when thefirst vr-devices appeared,

there were studieswhich investigated if fear of heights is treatable with vr. simulating to people theyare high above the ground. and that works,pretty succesfully. every study youread on this matter, there's been some everyyear up to 2017, 2012 there was a big meta-study, where a look was taken at whole lotof studies, they all said it works. and if vr manages toestablish itself in society,

this will be a lotmore efficient. and we are about to reach thepoint where vr does that. - that's great. - there are universitiesfor psychology which, in fact, alreadyuse it therapeutically. - ok. that's a great argument if the children want vr because it has therapeutical uses. - daddy, i'm afraid ofspiders,

can you buy me vr-goggles? - i need a vive or a ps4. - alexa und alex,thank you for being here. hoaxilla, podcast,we'veoften advertised it before. there one can listen to morefrom you and contact you. and now for somethingcompletely not scary, actually, one could discussthe character-design. two days ago gravity rush2 was released for ps4 it's the sequel togravity rush on vita.

of course, we've alsoput it to the test. and now we let you put itto the test, have fun. there! a golden eagle! what a majestic animal! they learn to fly at the age of 47 days and reach wing spans of up to 2.3 meters. majestic animals. - and what is that there? there!

- woohoo. - this, my dear nature-boysis no bird, this is cat. after the light-footet blondealready fascinated vita-players five years ago, the unique protagonist has now landed directly on playstation 4. there, the second adventureof the fragile heroine starts shortly after the eventsof the first part. thrown into no-man's-landby a gravity storm,

cat, together with her friend sid, must mine gravity-ore toearn her daily bread. and on top of that house-tigerdusty has disappeared, who lets cat influence gravity. outrageous! - i don't get it. - well, if you've missedcat's first adventure, you're gonna have a lot ofquestion-marks in your eyes. flying cities?

goggle-eyed monsters, gravity-storms and magic cats? sounds might confusing at first, but, after the somewhattedious beginning, it starts to come together verywell, even for new-comers. as in the predecessor, the story presents itself inbeautifully animted comic strips. reading, therefore, is a must. in return, the makers reward us withmany caringly detailled stories

about moral dilemmas, friendship and the search for cat's past. and it is funny, too. at least, if you can appreciatethe typically japanese humor. - where a look means more than many words. and that we're already eatingtogether for the second time already. - i know.- hildegard, i want to tell you something today. * screaming * * speaking japanese*

* funky music * - no matter. the center ofgravity rush 2 is, after all not just its story but also the refreshinglyunspent game-mechanics. as gravi-shifteress, cat hasthe ability to decide freely in what direction gravity works. this may initially be confusing, but, in time, becomes a fun way ofdiscovering the world.

in the freely-discoverable cloud cities there's quite a bit to do. alright, not every task is the shit. repetitive errand runs ora second job as a postman don't win a prize for innovation. but they do give anice glimpse into the world and its inhabitants. but, why am i taking pictures ofyoung woman for an old man again? ah, yes, right, it helps againstevil spirits and dieseases, sure.

as in the predecessor, catcannot only smile nicely but also knows how to dish out. beating up monsters, mechsand simple foot-soldiers with everything that isn't nailed down. if we throw desks, stools ortheir colleagues at enemies, or kick them in full flight, we are in for a lot of fun. considering, it isallthemore regrettable that the imprecise lock-onof enemies' weak points

as well as occasional camera-chaos create frustration ever so oftenin the otherwise fun fights. a fresh breeze on the battlefield isbrought by two new fighting styles that cat learns overthe course of the game. while the luna-style makesus as light as a feather the jupiter-style doesthe exact opposite and we become heavy as lead. those two costumesnot only influence the movements of thegravity-cheateress,

but can also be used astactical variants in battle. - bam, in your face. - the ability of upgrading cat's skills, talsiman and costumes, allow you to individualise cat inreasingly and let her dish out even more. but no one shouldexpect too much depth. speaking of missing depth.the missions, to could have used a littlemore care here and there.

in stealth missions, for example,planned-through advancing often is thwarted by enemies who soundthe alarm without obvious reason, or who see us through walls. the solution: just runstraight past them. the vicinity doesn't seem to botherneither friend nor foe all too much. even if cat regularilydrags her fellow citizens into the abyss along with her. - man, where's cat again? shewanted to be here 20 minutes ago. - no idea, she wantedto change or something.

- we'll wait just a little longer.oh wait, isn't hat her? - oooh. sorry, it got a littlelater, you fancy partying? * sounds of lamentation * - yep. cat isn't all that considerate. gravity rush 2, as itspredecessor, thrives on its original game-mechanics and its gloriouslydetailled world.

if cat soars through the air anduses her ability to the max there is a whole lotof fun to be had. but once the first uh-huh-effect is gone the drawbacks as thepartially imprecise controls problems with the camera or shallow andrepetitive missions catch your eye as well. fans of japanese gamescan nevertheless look forward to an entertainingjourny into an interesting world that we can, in the newyear's lack of games, can very warmly entrust you.

- i can do this. - that's radical. - i skilled that. speaking of skills, finishing up we want to switch overto monster-krogi. you got any more for us? - of course, absolutely. guys, we wanted to know, what was your scariestvideo-game experience

and you, you delivered. kai writes let's have a look. kai says: definitely fahrenheit. the scene after the first murder, take a good look at the computer, friends, after the first murder, when you'vejust awoken at home, covered in blood. and then you go into the bath-room toget something from the mirrored cabinet and all of a sudden, the corpse isright behind you in the reflection.

really shocked me as a child, kai says. - we'll have a look. huuh! - what are you doing to us, kai? stefan, stefan also sent us something. stefan says half-life 1 he didn't know it at all. never heard of the game. and when theexperiment in the test chamber failed, it impressed me immensely,i was soaked in sweat.

because at the time, 1998, in my opinion,it had the absolutely best atmosphere. come on, show it to me! * sounds of explosions * this can't have been everything, can it? what else do you have? come on, let's have another look. martin's got one more. martin writes. f.e.a.r. the moment when youswing down that ladder, your character turns around to climb down and bam there'sthis tiny, creepy girl standing there.

my wireless-mouse shatteredon the wall, r.i.p., mouse. and r.i. p., martin! you deserve to die. i need a coffee. back to the studio. thank you. - wow, really impressive. - thank you, michael!- not bad. - i think he is in need of abit of weekend and so are we. - yes, that'd be nice.

- therefore, we're calling it a day.this was game two.goodbye! - keep smashin'!what up? - weekend, at last. - okay.- coffee? home time, malte. - bye, malte. bye, krogi. - you were the shit!- that joke at the end was really good. - hey guys, guys! what're we gonna do with this now?

- dunno, weekend, leave it here. - i think, thaddeus, wantedto shred it on monday. - now, have a nice weekend! - dude, i've so been looking forward to it! - guys? tim? sophia? anyone? hello? fuck.

four touchdowns in one game, boy. untertitel: ãœbersetzt von roland thaler.

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