Wholesome Kosher Food Means Quality Family Meals

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Wholesome Kosher Food Means Quality Family Meals

♪ [theme music] ♪ >>>michael stoler: kosherdelicatessens. at one time in 1931 there were fifteenhundred in new york city. today, in new york city,kosher delicatessens you'd be lucky to find fifteen.but today i've assembled three probably the leadingkosher delicatessens in the city of new york andprobably in the nation, who are also from themovie deli man, to tell me what's happening and howkosher deli is surviving

and growing in the twentyfirst century. my guest is jack lebewohl, who is theproprietor at the 2nd avenue deli also known asa 2nd avenue kosher deli. jay parker who's theproprietor at ben's best kosher deli. and last butnot least ronnie dragoon who is the proprietorc.e.o. of ben's restaurant group. so, let's see who'sbeen in the business the longest. your brotherwould probably make you the elder statesman in thebusiness.

>>>jack lebewohl: ronnie's beenin the business the longest. >>>ronald dragoon: '72. >>>jay parker: oh yougot me yeah. yeah, you got me. >>>michael stoler: so howis the world of the kosher deli today? i mean you'rethe martyr, you even opened up a new kosherdeli in scarsdale about a month ago and the peopleare coming right? >>>ronald dragoon: yesthey are. >>>michael stoler: so howdo you make that mashugana

decision to open up a newrestaurant? >>>ronald dragoon: eventhough even though for every immigrationgeneration that's lost for all of those who are second andthird generation that closeness to the kosher deli is no longerthere. the issue is we've become such a niche businessbecause of the number of dwindling number of locationsthat have been served kosher deli, we're surviving. >>>michael stoler: you'rein queens. queens is an

area with thousands andthousands of different ethnic- >>>jay parker: the mostdiverse borough in the city and probably the countryyes. but my question is the reverse of what ronnie says,you know have to be italian to be in an italian restaurant,you don't have to be chinese to eat in a chinese restaurant.why do we suspect that you have to bejewish to eat in a kosher deli? i mean you go to adiner and you see on the menu, matzo ball soup, corned beefsandwich, pastrami sandwich,

stuffed cabbage in thegreek diner i go to- >>>michael stoler: are youtelling me that you have a little old jewish man who iscooking this food in the kosher deli? i mean you havethe chefs. ok you have a sous chef. ok. they come fromall different backgrounds ok. >>>jack lebewohl: youdon't have to be jewish to eat in a jewish deli. if youcome to us right, in our store on 33rd street, i would sayfifty, sixty percent of the people are probably not jewish.on 75th street i would

say a hefty percentage arejewish. people come to 2nd avenue deli because theywant pastrami, they want corned beef, they want matzo ballsoup, mushroom barley soup, that's why they come. >>>michael stoler: weheard in the green room before that while you aresaying pastrami and corned beef and brisket areimportant, ronnie brought up an interesting pointthat the younger generation is moreinterested in turkey.

>>>ronald dragoon: turkeyand grilled chicken not the young people come tothe 2nd avenue deli. for whatever reason- >>>jay parker: that's whatthey're telling me, i don't believe that i meantake a girl out on a first date she's eating saladsand this little sliced turkey. after you'remarried two years it's not salad and turkey anymore.i think some of this stuff is just for show. you callat any great steak house

and you'll have to waitfor a good reservation i don't think, i mean, palateshave changed a little bit and i think we gravitatemore towards what ronnie was saying but i'm not sureit's a deciding factor. >>>michael stoler: butwhat's interesting is that the original 2nd avenuedeli was on 10th street and then you closed in2006- >>>jack lebewohl: january 1,2006. >>>michael stoler: and itwas due to the landlord and

everything else and then youreopened on 33rd street and then you open up about twoyears ago on 74th street? >>>jack lebewohl: 75th and1st. >>>michael stoler: why'dyou open up a second restaurant? >>>jack lebewohl: why?i thought there was a demand. >>>michael stoler: so ithink you bring up an interesting thing. therewas a demand for that the same way that there was ademand in scarsdale. now you have more, you haveseven locations and then

you have one down at theplace that the jews go to retire or the next step togo to the star of david over there. you're on bocaraton ok. who's your customers there? is it theolders or some of the young people? >>>ronald dragoon: it'sthe metro new york people who knew the ben's brandfrom up here. they went down there. they wouldn'tknow good delis as far as i could tell. and i saw mybusiness dwindling in

every january andfebruary. every year it was getting just a littlebit worse. i said, well they must be goingsomewhere. so they're either going to arizona orthey're going to south florida. and so i chose togo to south florida. i worked there last week,no, three weeks ago. the lines were out the doorevery dinner. and it's a two hundred fifty seatrestaurant. i sell more goulash and chickenfricassee and kishka in

that ben's than i sell andall the six stores up north. >>>michael stoler: andwhat's the demographics of the customer because i'mgoing to ask the demographics of thecustomer here. >>>ronald dragoon: it's mypeers and older. there are a younger group of people,there is a younger group of people coming in,because they can't afford the northeast anymore sothey're going down to boca and south florida wherethe housing cost them much

less and so they have muchmore disposable income. so i've been pleasantlysurprised in each succeeding year i see moreyounger families down there. i mean that doesn'tbode well for all of us guys up north but it doesfor the ben's in boca raton. >>>michael stoler: who arethe customers in the 2nd avenue deli? >>>jack lebewhol: dependswhich store. on 33rd street, lunch time you'll have businesspeople. people going to the

doctors and n.y.u.hospital. people going shopping- >>>michael stoler: i heardthere was a direct shuttle down 33rd street to theronald perelman emergency room, over there in casethey need it. >>>jack lebewhol: but whathappens is first to go to their cardiologist, thenthey get their lab work done, then they come andeat lunch and they tell me, don't tell my doctor.i say what do you mean your doctor? he's sittingin the booth next door.

you have a different crowdfor lunch, and dinner you'll get more residential peopleliving in the neighborhood, than late night youget another different crowd- >>>michael stoler: butyou're over there in what we would call murray hill.i mean you have the murray hill neighborhood is avery young neighborhood- >>>jack lebewhol: diversecrowd. >>>michael stoler: -it'sdiverse but a good portion of it's young. it's a veryyoung crowd. do you have

the young customers comingin? >>>jack lebewhol: we don'thave them during early hours we have them duringthe later hours. >>>michael stoler: and you'reopen until twelve at night? >>>jack lebewhol: tillmidnight right. >>>jay parker: we have avery big lunch crowd for most of the businessfolks. then there's an after lunch crowd as well,which were some of the older folks, the noshcrowd, and then we have

the dinner crowd, which isa lot of the locals and people that we can attractbecause of the branding that we've done and theadvertising that we do. interesting a couple ofmonths back we had done a big thing in one of thelocal, i think it was it was a chinese newspaper,and we had gotten this write up and i didn't knowit said, it was in chinese but i guess we did well.so i come in on a sunday, about twelve o'clock, iwalk in and the whole place-

>>>michael stoler: so therugula has been replaced by fortune cookies? >>>jay parker: no, theylike, but i thing was, the place was loaded and youlooked around and you said, my goodness what is this?pastrami, salty smokey meat, it's part of a lot of othercultures as well, it's a question of how you positionit and where you bring them into and very very happy, verysatisfied and if you want to see the review, if you canspeak mandarin, you can

probably tell me what it says. >>>they also eat gefiltefish by the way. >>>jay parker: they likegefilte fish very much. >>>ronald gragoon: thetruth of this is you're touching on the issue thatwe face and i've always said this, when i wasfirst in this business eighty five to ninetypercent of my customers were jewish. today i sayit's sixty-forty. sixty jewish forty non-jewish.if we're going to survive

and do well, i've alwayssaid this, we have to appeal to otherethnicities. now we won't get them in the firstgeneration but we'll get them definitely in thesecond generation and i see that in the ben's inbayside where i have a large asian contingentcoming in on a consistent basis. that's the futureof our business. the future of our business isto reach out to other cultures who have beenhere for quite a while and

enjoy it, it's a treat forthem, as maybe the jews enjoy chinese food in thefirst and second generation. >>>jack lebewohl: new yorkis a city that has the best of everything. hasthe best chinese restaurants, best italianrestaurants, best seafood restaurants and has thebest deli. and therefore if you're not jewish, ifyou're italian, you will frequent a jewish deli.the only difference was years ago people would eatin the deli three, four,

five, six days a weeksometimes. today they'll go there once a week, onceevery two weeks, so you have to make up for that bringingother people into the deli. >>>jay parker: so myquestion to you then is why did they come allthose times of the week? it's a question because ihave the answer- >>>michael stoler: ok sowhat's the answer oh great guru? >>>jay parker: no becausethat's what it was. when you didn't have a lot ofmoney and you wanted a

really good meal and ahearty meal, your mother would give you a dollar,this is what i'm told, and you would go to the kosherdeli, you'd have the sandwich, you'd have thefrench fry, you'd have the soda, you have the dimewaiting for the tip, and you still had ten centsleft out of the dollar. i mean, it was always theplace to go for great value- >>>jack lebewohl: not justvalue- >>>jay parker: but qualitytoo.

>>>jack lebewohl: but alsothe place you went to and you felt like you wereeating at home. i still remember this, this was inthe seventy's, we had a waitress by the name ofselma and i'm in the store and these two people comeinto the deli, was a father and son, and theysit at the counter. and selma the waitress doesnot give them a menu. i'm wondering why she isn'tgiving them a menu. and she goes to them and says,all right we're going to

start out with soup todayand you haven't had steak in a while so we're goingto have steak but no potatoes. you're puttingon weight, only vegetables. and i spoke to her afterwards.they come down, they sit at the counter, as far as theywere concerned they were going home. they were sittingwith their wife or their mother who puts the food on thetable, no one asks questions what the menu wasand that's what they ate. >>>ronald gragoon: and ifyou go see the deli man

you'll hear that storythat he told, which was impressive. but i want tosay one thing. it shows you the difference in agebetween jay and myself. i heard the story that youcould go to a kosher deli with a quarter. >>>jack lebewohl: when iwas a little boy my brother already had thedeli on 2nd avenue and 10th street, there was adeli, we lived in williamsburg, there was adeli on south 4th street

and hooper, on the corner,a kosher deli and i would go in there sometimes andi would sit down. he knew me because of my brotherand i would get a tongue sandwich, a soda and alittle soufflã© cup of coleslaw. the only thingis, i don't remember what it cost me but i remembergoing in there as a little boy- >>>jay parker: somewhatless than the twenty two dollars for a sandwichtoday right? >>>jack lebewohl: correct.

>>>michael stoler: ok i know youadvertise in the new york times. you advertise in localpublications in queens over there. you don't doany advertising. ok, so what about, and people dolook at twitter and they do look at facebook andthey look at yelp and they look at all the otherthings. how do you handle that? i mean because youhave, you're not a solo store. >>>ronald gragoon: i havean infrastructure that takes care of this but ialso have an outside firm,

as jay does, as jaydiscussed, that handles some of this as well but alot of this again is done in-house. in fact therewas a time up until about three months ago ianswered every facebook critique or complimentwith my sense of humor. >>>jay parker: we do thesame thing. there's not one time that we getanything from trip advisor to facebook to you name itwe're involved in that we don't, if somebody givesus a nice review we thank

them up and down. ifsomething is a little bit off we'll get back to themand ask them what we can do better and invite them backagain. we're drilling down into this, into this customerbase. the customers are very very important and you knowif we're going to bring this industry into the future it'sgoing to be the younger folks that are going tohelp us get there. so we're changingmedia to meet their needs. >>>michael stoler: you knowit's like when i had the guy,

he was a pastry chef who is nowin the mexican restaurants and he has two and he's planningto open up a number. it's like that subject of thechipotle fast casual over there. how do you see thenext restaurateur saying you know what, there is abusiness in the kosher deli business. now, trueit's a supervision problem, it's moreexpensive to be that way. how do you see the nextgeneration coming into this business and like yousaid you have a son and

daughter who are notjoining this business, i don't know about yourdaughter might join it and your sons in it, so how dowe get the next generation to continue? i mean whenwe were young there were, as i said, fifteen hundredyou know in 1931 none of us were born at that timebut i still remember when we all grew up there werenumerous. you would go down different streets, the mainstreets had a kosher deli. for us to say that we can't evenfigure count fifteen of kosher

delis in the five boroughsis unbelievable. >>>jack lebewohl: you haveto enjoy dealing with people. my kids enjoy dealing,talking to people, dealing with people, when they'rein the store they enjoy the interaction between customersbut when you come into the deli we sit down and schmoozewith the different customers. they do the same and that's animportant part of the business. you have toenjoy people. >>>ronald gragoon: but thetruth jack is you're going

to get very few people whowant to work the number of hours and days that wework. it's very rare today and most stores aren'tmultiple units. >>>michael stoler: and allof you are still on your first wives. >>>jack lebewohl: that'sright. however you're going to find if you're alawyer and you're working in a large firm, you'reworking more hours than a deli man. you're going tobe working much harder and

i think the pressures canbe worse. that's right. my son was a lawyer. i stillremember i got up for whatever reason, it wasfour, four thirty in the morning, and i knew my sonwas working on a big deal in the law firm so icalled him up. he was still in the law firm andi said, what are you doing? he says we'll befinished up in about an hour an hour and a half. isaid, great. i said, are you guys hungry? he saidyes. so i brought over to

his office bagels with thenon-dairy cream cheese and lox and i brought over thechocolate babka and i brought over orange juice,coffee, he told me brew a pot all night so they haveplenty of coffee and i brought it over for himand all the people working on the deal. i stillremember that. >>>michael stoler: butthat also relates to my other subject. years agothe amount of catering that you may have done inthe kosher deli business

it was more of selling food tothe customer. today you said to me forty percent of yourbusinesses is catering. >>>jack lebewohl: a majorportion, it's still the same, sandwiches,platters- >>>michael stoler: i'm nottalking about the product, i'm talking about thevolume of your business is generated by the cateringbusiness. yours too. >>>jay parker: we did a lotof, with the jewish community center of greater washington,rockville, maryland.

we partnered for that job andthen we took it over, he had a fifteen years, served sixhundred people once a year and then congressman ackermanfor thirty years we did his fundraisers in washington. >>>michael stoler: but theiroffices who are ordering, ok, i know my own office you knowthey order from 2nd avenue kosher deli, they don'tbring the babka, they just get the sandwiches, they don'twant us to get a little fat- >>>jack lebewohl: so do mea favor, i'll send you

babka when you order. >>>jay parker: it's anintegral part of the business. >>>ronald gragoon: i feelit's a component. it's a component and dependingon the business that you have, i like to think thati do a big much bigger restaurant businessbecause of the kinds of stores that i build. i puta lot of money and effort- >>>michael stoler: right,but you have larger stores. you just said this brand newstore you have

two hundred seats. >>>ronald gragoon: most of theben's stores have two hundred. >>>michael stoler: rightand yours seat forty five? >>>jack lebewohl: sixtyfive, seventy in each store. >>>michael stoler: andyour? >>>jay parker: aboutseventy, yeah. >>>ronald gragoon: sothat's a difference. i have a business that's predicatedon, it was based on having a bigger dining room and a biggercounter business although you

don't have to be bigto do a counter business. but if the need arose icertainly would go after the catering business more thani do so now. i believe that my catering businessis around fifteen, no more than twenty percent. >>>jay parker: we havebeen chasing the catering business and putting a lotof money into it for a lot of years because that's avery important component. and especially with asmall store like ours that

the order that you take idon't care how big it is. so if you don't come in atfive in the morning, it's four in a morning, it'sthree in the morning, it's two in the morning, it'sone in the morning, whatever you need manhours wise to get the job done before you open atnine o'clock that can be done and that's put on theside. >>>michael stoler: foodhas become you know very shi-shi, with the foodnetwork. scott contant who

was on my show tells me hegoes into the airport and people stop him and youknow they see him over here, michael simon, ohyou're on this, you know, it's all these things. ok.how do you get that next chef or sous chef to wantto be working at the 2nd avenue of ben's or ben's. >>>jack lebewohl: look forthem. >>>ronald gragoon: paythem enough. >>>jack lebewohl: ronnie, youhit it on the button.

first of all youhave to look for a quality chef. if someone is a goodchef he can cook eastern european food, doesn'tmake a difference. he just may have to learn andtweak the recipes but he can learn how to cookthose type of things. >>>ronald gragoon: you're100% right. it's just a question of howmuch are you're going to pay? how much will theyaccept? will they accept the hours that might berequired? although i

suspect that most chefswork a whole lot of hours. >>>michael stoler: thechefs in your industry and a chef working in arestaurant is putting in enormous amount of hours. >>>ronald gragoon: wepretty much close, jay i know closes at nine,i close at nine- >>>jack lebewohl: we closeat midnight. >>>ronald gragoon: youclose at midnight. he likes to be a night owl.it's a one shift store.

so that provides people witha life. so for example, i'm hiring a manager, i'mhiring a dining room supervisor, you can't finda restaurant that i know of that closes at nine-nine thirty on a friday night or saturday night. it just doesn'thappen. so it does provide them with a life so that'sa, you know, a trade off. >>>jack lebewohl: well ourmanagers have a life because we have actuallyseveral managers. we have a manager like for examplesteve comes in at six in

the morning, he goes homewith three, another manager, we have several shifts.actually have three shifts where lunch time we have one managerwho comes in is there for lunch and for the dinner. >>>michael stoler: so youknow in new york today there are emergingneighborhoods. you know there are parts i meanwilliamsburg is emerging you know to a different level.parts of queens are emerging. if somebody said to you andyou i mean you made the decision

recently to go to scarsdale,where would be a good location for a new kosher deli? >>>ronald gragoon:probably in the washington d.c. or boston, mass. areas. >>>jack lebewohl: i likemanhattan. >>>jay parker: i likemanhattan. boston has had a kosher delis, theydidn't seem to make it. we're doing the premier ofdeli man was across the street from what was a long timekosher deli from the theater

that it premiered in and theywere telling us stories about how it closed down becauseit was just nobody to take it over, nobody to runit and it quietly went away. >>>michael stoler: see i thinkyou know with what's happening today with theresurgence of downtown brooklyn, the fulton streetarea, with all the apartments, with all of the retailgoing up, century 21 opening up there second, targetsopening up over there and the offices going on, that couldbe a potential location for

a kosher deli. i'm notgoing to be the person- >>>jay parker: well here'sthe row with the kosher deli business- our food costis much higher because of the kosher product, which weposition as much better quality product. so it's notlike opening another kind of restaurant where the foodcost can be in the mid to high twenty's but we'rekosher you know stuck over here. it's a real big number. >>>jack lebewohl: ourlabor costs are also high.

>>>ronald gragoon: becauseyou have two kitchens in effect. >>>jack lebewohl: and alsoand there's another thing, the rent. rents have gone uplately the last ten years or so. >>>michael stoler: butthat's a problem in the entire restaurant- >>>jack lebewohl: but yousee the delis, our prices, are more moderate thansome other restaurants. >>>michael stoler: let meget a violin over here. >>>ronald gragoon: it's thetruth. the margins are simply

not as good but you broughtup a good point wherever you can find foot traffic, heavyduty foot traffic, it can work. >>>michael stoler: wellyou know i was, the other day, not too far i happened to beinspecting a building right down on 38th street near yourblock and i got there about nine o'clock and i'm walkingon 7th avenue and i'm seeing every one of these coffee shopspacked or anybody selling coffee. the only placewho wasn't busy was potbelly who is a chicago based thing andit served breakfast and there

were two people in thereat nine o'clock in the morning. it was just, like, whathappened? and they were right on the corner 37th street and7th avenue and two people in the entire place. >>>ronald gragoon: wellmaybe it's possible it's thought of as a luncheon place asopposed to a breakfast place. >>>jack lebewohl: how manymore people do i have at nine o'clock in the morning?sometimes we can have ten people there sometimes will havetwo people sometimes will have

zero people that early in themorning, it's just hit or miss. >>>michael stoler: but you dobreakfasts, which is different. >>>jack lebewohl: butpeople come in for salami and eggs, western omelet,our lox, baked salmon. getting hungry. >>>michael stoler: eventhough it may be you know the dinosaur in many casesthe kosher deli is continuing to survive. as i see the threepeople over here who are saying that it's going tosurvive and it's going to

continue and you know maybethey'll be other young relatives or new people movingin- >>>jay parker: wellmichael, one important thing i wanted to- the kosher delibusiness has always been part of the jewish fabric, thecultural and religious fabric. rosh hashanah, passover,shiva, bar mitzvah, bat mitzvah, you're not going to calland get a ham for those events, you're going to goto a kosher deli to do that. we, i mean i'm inrego park, and i know that

i'm depended on to bethere for these kinds of- >>>michael stoler: for thecommunity. right. >>>jay parker: nobody elsehas this kind of commitment. no other kind of restauranthas this commitment. >>>michael stoler: jack,jay and ronnie and i'll see you next week. and youcan tweet, facebook, linked in or whatever youwant for the stoler report. see you next week.

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Whip Up an Easy Dinner

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Whip Up an Easy Dinner

hi folks, it's mike with getmytips.com, witha recipe that could make you the big hit at the next party. what's better than ham salad?the answer, bacon flavored ham salad! now this recipe uses a teaspoon of bacon saltto flavor the ham salad and i think you'll be surprised at how good it is. let's getstarted. i have here 2 cups of fully cooked ham. we'llput that in the food processor. next add 4 hard boiled eggs to the food processor. hitthe button a couple of times and there you have it. let's set the food processor offto the side, and grab a large mixing bowl. dump the ham salad into the large bowl. now, i like mine to be a little crunchy, sowe will add 1/2 cup of celery, and 3/4 of

a cup of red and yellow sweet peppers. wealso have to add 1/2 cup of mayonnaise. next we will add to that 1 teaspoon of bacon salt.now, you're going to be tempted to add more bacon salt. don't do it. it will ruin therecipe. the bacon flavor is supposed to be subtle not overwhelming. now let's stir this up. also, it's best tolet this sit overnight before you take it to the party. alright, let's give it a tasteon a cracker. it's nice and colorful. mmmmm that is really delicious! well there you have it folks. my recipe forbacon flavored ham salad. i guarantee your guests will be thrilled, or if you take thisto a party, you will be a hero with anything

bacon flavored. enjoy!

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When You Give a Kid a Muffin You re Gonna Get a Smile

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When You Give a Kid a Muffin You re Gonna Get a Smile

♪ (upbeat rock music) ♪ - eyebrows are on fleek. - not on fleek with that. - oh yes! - go! go! - we're eternal beings. - is there, like, a belt for who wins this? - i'm a big of a giggler. (laughing)

(squealing) - let's do this. - no! - yeah-ha-ha-ha-ha-ha! - i'm nervous. - how dare you! (laughter) - (fbe) so this is a special wwe challenge. - oh, i'm nervous now.

- what is this challenge though? - (fbe) this is a special wwelaugh challenge, where you're gonna trynot to laugh or smile at any of these videos.- is that right? - i don't know if that's possible. i'll give it my best. i'm a big of a giggler though. - i'll probably have a very difficult time doing that because i'm a smiley guy.

- oh god! i'm so bad at that, but okay, let's do it. - (fbe) how do you think you're gonna do? - great. unless it's funny. - we're about to find out, aren't we? - i don't have a sense of humor,so i should be okay. - i always win. i'm rusev. - i think i should do really good. like, maybe even the best out of anybody.

i'm like babe ruth, pointing at the fences, guaranteeing a victory on this one. - (fbe) are there any superstarsyou want to call out? anyone you think you're going to do better than? - yeah. lana. as long as i beat her, i think i'll be all right. - rusev always tries to beat me,and i always win. according to the bulgarian traditions,i am the boss of the family. - i'll do way better than enzo.i know that for a fact.

- it might be difficult. i'm gonna give it my best stuff. keep it g. - okay, here we go.roll it there, roisin. - (cameraman) hold, sir.hold, hold, hold. hold, hold, hold, hold, hold. tickle-wiggle-wiggle! - all right, he just touched him in the face. you can't just go up to random guys,touching their face.

- (cameraman) hold, hold.tickle-wiggle-wiggle! - (laughing) i've already failed.(buzzer) - (cameraman) ♪ da-dum, da-dum,da-dum, da-dum, da-dum ♪ (rapidly) ♪ da-dum,da-dum, da-dum, da-dum ♪ tickle-wickle-wickle!- (man) what the [bleep]?! - (man) get your [bleep] hand out of my face. - (cameraman) what?(buzzer) - that guy is very upset.he doesn't like it one bit.

- (cameraman) okay, bye! ♪ da-dum, da-dum, da-dum ♪ hold, hold, hold, hold,hold, hold, hold, hold. tickle-wiggle-wiggle!- (man cracking up) (buzzer) - (cameraman) tickle-wiggle-wiggle!- (man cracking up) - that doesn't count. that was a half-- he smiled,so it kind of made me smile. - and this guy looks like dean ambrose.

- i though this was dean ambrose. - he look like dean ambrose. and he look like a little bit of sheamus. - how has this fellow not got knocked out? - that could have gone either way. - (fbe) made it through that one.- easily. - i was supposed to laugh at that? - if you come at me, and you touch my face, dude, i'ma throw you out the club, son.

♪ (playful music) ♪ (blowing nose off screen) - oh! look at this guy. he looks like me when i come through the curtain. (baby laughing) - american jokes are not funny. - (mom) does mommy's nose scare you when i blow it? - (laughing)(buzzer) - (giggling)(buzzer)

- (laughing) (buzzer) - (snickering) i was breathing. it was a weird-- they kick up.(buzzer) - oh damn it! (laughing)(buzzer) - beautiful baby.(baby laughing) why you guys think this is funny? - do people laugh at this? - the jokes on the parents though. he's probably just crapping his pants.

- this is definitely mein the winter time. - i already know what's going to happen. this is already fantastic. - (chuckling) not even close. - get yourself together. no. (snorting) - yup. (laughing) - (cracking up) sorry. the cat! (buzzer) - (spluttering)(buzzer)

- that's-- the ginger cat can't jump. - oh boy. oh great. don't care. not funny. - i think laughing goats are better. - i feel bad for this cat.what an idiot. - too much catnip. (ambulance sirens wailing) - monkeys, not funny. probably the least funny of any animal.

i'm canadian. we know comedy. - i really hopethose are not real doctors. - i'd pay good money to see this happen in real life. - animals are no joke. - (chuckling)(buzzer) - (spluttering) (laughing boisterously) - (cracking up) (buzzer) - (laughing) that was awesome.

(ambulence sirens fade away) - you done messed up, monkey. - you guys are trying to make me laugh with foolishness. (whump!)- (chuckling) (whump!) - (snickering) - (snorting laughter) that's me right there. (whump!)- (snickering) damn it!

(whump!)- (cracking up) that sound!(buzzer) (whump!)- damn, kid. watch where you're going. - (fbe) you just laughed! - i don't think it was a laugh, but go ahead. - (fbe) i saw a smile. - this is not even a real smile. this is a real smile.(buzzer)

(whump!)- ooh! - (sighing) oh, the kid falls down. big deal. tough luck, kid. that's what you get for walking arounddressed as a ghost. - (fbe) so you laughed or smiled at almost all of them. - (sighing) you hit me with some cute stuff. - i'm a little disappointed that i couldn't keep it together. - is there, like, a beltfor who wins this competition? - who didn't laugh?- (fbe) jericho.

- of course. he's seen it all. - (laughing) wow, i beat lana. yes! - i did not smile. i don't even know what you're talking about.

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Weight Loss Recipe Tuna Patties With Lemon Dill Sauce

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Weight Loss Recipe Tuna Patties With Lemon Dill Sauce

today on domestic geek i'm gonna show you my fourfavorite salad in a jar recipes. now, my last few recipes may have been just a little decadent so i'm excited to share somemore healthy options with you. these salad in a jars couldnot be easier to put together. you could leave them in thefridge for three or four days so they'll basically last you from monday to thursday.

and then of course, fridayis fast food friday anyways, so you don't really needto bring your lunch. i absolutely love thischopped salad in a jar because it eats like a real meal. now, when people think saladthey default to lettuce and i am a firm believer that lettuce is nothing but fillers so avoid it whenever you can and use nice crispy fresh vegetables.

today i'm going to be using myspicy honey mustard dressing. this is so tasty and hassuch an incredibly kick. and sort of vinaigrette would also work but i like a homemade dressing. the spicy honey mustard recipe is in the description below and also available onthe domestic geek dot com so be sure to check it out. now, for this recipe i'm going to start

with my grape tomatoes. on top of that i have steamedoff some tasty green beans, some beautiful steamed red potatoes and some hard boiled eggs. this is a protein power lunch. now, you could also a little bit of ham or some cooked bacon oreven a can of tuna to this if you wanted even more protein. but i prefer keeping is just veg.

it's great for meatless mondays. now, i'm just gonna shake this down. to make myself a little more space for my awesome chick peas. how pretty is that? this gorgeous asian-inspiredsalad in a jar uses such amazing ingredientslike edamame and carrot, mango, red cabbage for lots of color, some steamed broccoliand then some green onion

to add a little bit of flavor. now, we're going to start with my favorite citrus avocado dressing. it's got like a ginger-y kick to it that really works with all of these sort of asian ingredients. so, we're gonna start byadding our red cabbage. you really want you heartiervegetables on the bottom where the dressing is 'cause you don't

want everything getting really soggy. i love steamed broccoli in everything. i love it as a replacementfor lettuce in salads. it's got more body, it's got more texture. to that we're going to add some carrots and then some beautiful mango. i buy my edamame beans frozen and then just steam them really quickly. they add such good bite to the salad.

our final step would be just to top it with a little bit of green onion. okay, just bringing in some of those nice asian flavor. put on the lid, and look at that. that is lunch, baby. i absolutely love this freshand fruity salad in a jar because it is sweet and colorful and such a pleasure to eat.

the base of it is going to be my blackberry balsamic vinaigrette. now, the recipe is listedin the description below or on the domestic geek dot com. you could use balsamicvinaigrette for this. strawberries and balsamic vinegar are an excellent combination. and to that we're going tostart layering our flavors. i have some candied pecansthat are going in first

because they can sort ofwithstand the dressing. on top of that, i'm goingto add some gorgeous fresh cut strawberries, some blueberries, a little bit of red onion, layer in some goat cheese which is my very favorite and then with whatever room i have left in goes the lettuce. let's be serious, the fruit is the star

of the show in this salad. so, i'm not afraid. i'm not gonna overdo is on the lettuce. close the lid, put this guy in the fridge and it'll be good for a couple days. so, for this gorgeous greekinspired salad in a jar we're going to startwith some greek dressing. now, you could totallyuse the store-bought stuff that will work but i actually whipped up

a little bit of my owncreamy greek dressing in a mason jar. the recipe is in the description below and also on the domestic geek dot com if you want to make it yourself or like i said, any store-boughtgreek dressing will do. so, we're gonna start withour dressing on the bottom. now, the reason we do this is because we don't want ouringredients getting soggy.

to that, we're going to add some beautiful kalamata olives. some people don't love olives. if you don't love olives, don't add them. then some chopped red onion, some beautiful greek feta, grape tomatoes, cucumber, and then we're gonna top it all off with some yellow bell pepper.

there it is, your salad in a jar. this is the perfect lunch. when you're ready to eat it you just shake it all up. all of these amazing recipes are available in the description below or of course on the domestic geek dot com. be sure to subscribe to my channel for more great recipesjust like these guys

and happy lunching.

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Weight Loss Recipe Pan Seared Cod With Balsamic Dressing

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Weight Loss Recipe Pan Seared Cod With Balsamic Dressing

watermelon grilled pizza let's go there is no crust in this fruitpizza recipe we're going to actually be using the grilled watermelon slices as thepizza dough and then we're going to use some delicious toppings that we're goingto go through together in a second and then a little bit later i'm going toshow you how to make the delicious balsamic blueberry glaze that we'regoing to drizzle right over the top so let's get into this recipe right nowthe first step in this healthy pizza recipe is to cut the perfect slice of watermelon yeah

the next step is to actually grill thewatermelon slice now if you don't have an outdoor grillthat's no problem neither do i so we're going to bestaying right here in the kitchen i've got my grill pan pre heating toabout medium high heat and once that's ready to go we're just going to spray a littlecooking spray on the watermelon and sear both sides for a couple minutes ok step one completed and how about thosegrill marks our next step in this recipe

is to make our soft now we're not goingto be making any ordinary red pizza sauce today you guys we're going to be making a blueberrybalsamic reduction that we're going to drizzle right over the top of the pizzain a little bit so it's only three ingredients blueberries balsamic vinegarand extra virgin olive oil we're going to hold off on the olive oil until weput all these ingredients in the blender so the first step is to actually reduceare two primary ingredients which is a quarter cup fresh blueberries and aquarter cup of balsamic in a bowl combine our fresh blueberries with thequarter cup of balsamic vinegar cover it

with plastic wrap and put it in themicrowave for 30 seconds remove the reduced balsamic mixture fromthe microwave now that we've got our blueberrybalsamic mixture slightly reduce we're gonna add it right to our vitamix blender now put on the top it's time to blend and then we're goingto slowly drizzle are extra virgin olive oil into this mixture so that createslike a luscious and multiplication and it's going to be the perfect ways to topour watermelon all right we're all blended up it looksgreat now we're just going to empty it

into our bowl it's time to assemble our pizza now thesauce is going to be the last thing that we're going to drizzle right over thetop but right now we're going to just scatter some of our ingredients on topof this make it look pretty and specifically i've got some thinly slicedprosciutto that i just kind of diced up a little bit and we're just going toscatter that right around the top and this is a cured of italian meat ifyou're a vegetarian you can go ahead and leave this out we're going to get a little protein andhealthy fats right there

that looks great and this is about oneounce per slice you're going to copy this recipe exactlybut it's totally up to you actually post down the comments what youwould do are you going to try with the prosciuttoor another talking so we've got that now we've got some really fresh local goatcheese and you can use any cheese that you want let's go ahead nice the crumble right over the top ofit like that so good and there's actually some dairy free cheeses that i've been looking into

that may be all taste test for you guyson a future video but we're using a goat cheese and it's very mild and it goeskind of well with the sweet salty grilled fruit pizza recipe that we're doing today the last thing is we're going to goahead and drizzle that delicious sauce right over the top just grab a spoonful you're going tohave extra this dressing kind of glaze left over so you can enjoy this overmaybe some chick and for your salad tonight so go ahead and save that we're justgoing to need a little drizzle right

over the top and then we're just going to take somefresh basil leaves fresh herbs are fantastic they're good for you and theyadd a lot of flavor without a lot of calories and i work for a sicilian chefonce and he told me to never cut basil with a knife you always tear it so i'm going to go with his techniqueright there and maybe doesn't look as pretty but it actually is supposed toretain its natural oils and just break that right up right over the top now ifyou don't like basil you can go ahead and use the differentherb of your choosing

no problem is some fresh parsley beanother great option right there and there is you guys so good so easy i hope you liked this grilled watermelon healthy pizza recipe ifyou did don't forget to smash the like button subscribe to our max's best bootcamp youtube fitness channel if youhaven't already post any questions or comments that youhave down in the comments section below thanks for watching this video you guyshave an awesome day!

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Weight Loss Recipe Curried Chicken Mango Salad

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Weight Loss Recipe Curried Chicken Mango Salad

whatsup its max barry, owner of max's bestbootcamp. in this video, we're going to go over thetop 10 proven health benefits what are the apple cider vinegar side effects? consuming too much is bad. it can cause heartburn, mouth sores, and damage tooth enamel. that's only if you consume too much & undiluted! next we will go over how much to consume for health benefits.2-4 tablespoons per day is where you will be safe and enjoy the health benefits of apple cider vinegar. it is an appetite suprressant so if you consume the drink recipe we are about to make, it will help you feel full, consuming less caries, creating a caloric defecit, which will alow you to lose weight and burn fat faster now lets make our apple cider vinegar drink recipe for weight loss results and boosting health! fill glass with filtered water. add 1 tablespoon of organic apple cider vinegar shake up the vinegar good! then add lemon juice, stevia, stir and enjoy. we hope you like this video, if you did smash the like and subscribe button, share this video and if you have any questions post them down below in the comments section. thanks for watching and have a great day!

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Weight Loss Recipe Avocado Walnut Crispy Bacon Salad

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Weight Loss Recipe Avocado Walnut Crispy Bacon Salad

whatsup its max barry, owner of max's best bootcamp, and this is how to makehealthy avocados toast 4 ways healthy breakfast ideas like this are quick and easy and we are making the avocado on toast homemade from scratch using almond flour then we will show you how to make smashed avocados spread and 4 ways to top it get ready to make your new favorite healthy breakfast recipes right nowthe first part of our avocado toast recipe is to make the bread and i put that in quotesbecause there's actually no flour whatsoever in this recipe we've replacedit all with almond flour and it only takes 2 minutes in the microwavemicrowave mug cake bread the first thing your

gonna do is mix the wet ingredients sothat's one large egg 2 tablespoons unsweetened applesauce at all the dry ingredients so that's onequarter cup of gluten free nut flour one quarter teaspoon baking powder and a pinch ofsalt stir all ingredients together until just combined now grab your mug spray with cookingspray and add your batter right into the mugwent to stamp the month down on thecounter a few times to get rid of any air bubles now cook in the microwave for 2 minutes removed the gluten free bread from the mug slice it inhalf

placing your toaster until golden brownand delicious this is gonna be your go-to when you really want somesandwich bread without the guilt now i went ahead and doubled this batchof the so we can show you those four ways that we're gonnamake our avocado toast so i'm gonna set this aside and show you how to make thesimple easy avocado spread its onlythree ingredients and we're going to be using it on all versions ofavocado toast recipe today now this is a base recipe you can goahead and use this any way you like including eating right out of the bowlit starts with one whole avocado

slice in half remove this seed and then makecuts doing lengthwise and width wise this will make it easier to just emptyright into the bowl then add 1 tablespoon of freshly squeezed lemonjuice lastly a pinch of salt and then just mix it all together very exciting we made our healthy bread fromscratch we made our avocado spread and now it'stime to show you 4 delicious ways to top your healthy breakfast all four ways start exactly the same byapplying the avocado spread on our homemade microwave mug bread the first lay we'reshowing you how to top it is simply the

way it is classic auto toast and youknow sometimes the simpler the better the second way to top your avocado toastis within over easy egg and we're gonna show you how we made it in a mug in themicrowave it takes just 30 seconds to make it over easy egg in the microwavethis mug cake recipe takes less than 1 minute and before you know it you've got aperfectly cooked over easy egg that you just made in the microwave oven so quick and easy sprayed with cooking spray crack 1 largeegg into the mug then cook in the microwave for 30 seconds removed from the microwave and thenadd it to your toast and that's how you

make a 30 second over easy egg in a mug slideit right out of the mug onto the gluten free bread the third way to top your avocado toastis with some crispy microwave bacon the fourth way to top your avocado toastis with wild caught smoked salmon garnish with fresh parsley and enjoy now this is how you make healthy avocadotoast 4 ways we hope you like this recipe guys if you did smash the like button su bscribe to our channel share thisvideo and if you have any questions about this healthy breakfast recipe for ideasfor future recipes then go ahead and post all that down the comment sectionbelow

thank you for watching this video havean awesome day

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Warm Up With Fresh Mushroom Soup

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Warm Up With Fresh Mushroom Soup

hey, guys. so, i made a ramen video a few years ago. but this time i want to put a bit more effort and time into making it better. ramen is one of the most popular japanese fast foods, although it's not fast to cook. this recipe took me two days to make, but it was definitely worth it. it's probably hard to get all the ingredients i used for this recipe if you're not living in japan, but you can easily make some of the delicious toppings i made, so please, give it a try! alright, let's start cooking!

let's make toppings first. i'm gonna start with pork. rub in salt to season. then, slowly sear the outside of the pork. now, let's make the sauce for the pork and boiled eggs. get the green part of the green onion, a few slices of ginger, and crush the garlic. add sakã©, mirin, soy sauce, sugar, salt in a pot and heat it up on low heat.

turn off the burner before it boils. now, wrap the pork with a paper towel, and put everything in a ziploc bag. then, get rid of the air inside the bag. using a bowl of water makes this process easy. then, place it in a rice cooker, and add boiled water. press the 'keep warm button', and it'll be done cooking in about 3-4 hours. then, keep it in a fridge for half a day. now, let's make half-boiled eggs. (soft-boiled/ajitama) making a tiny hole at the bottom of the eggs prevents it from cracking. boil the eggs for 6 minutes and a half.

take the eggs out and cool them down. when they're cooled down, get rid of the shells. if you have a container like this, put the egg in, cover them with water, and shake it. place eggs in tupperware, and add equal parts of water and sauce. then, cover it with a paper towel and keep it in the fridge for half a day as well. when the pork is done, slice it as thin or as thick as you want. now, let's make the soup. prepare the soup stuff like this. next, add green onion, ginger slices, chicken bones and wings in boiled water, and boil them for a minute to get rid of smell.

place them in cold water and chop the bones into chunks. put the bones and chicken wings in a pot and cook it on very low heat for an hour. let's make clam soup at the same time. before cooking the clams, get rid of sand in the clams by adding 3% salt water and wait for half a day. boil the clams with sakã© and kombu for thirty minutes on low heat. skim off scum while boiling. cut off the skin of chicken and fry it on low heat until it becomes crispy. i'll use chicken oil for the soup, and chicken skin for the topping later. let's make another topping:

this time i'll cut off the white part of the green onion, cut off the core, and slice it thinly. soak it in water for 5 minutes. now, let's blend all the soup. the blend ratio is completely up to you. for example, if you want the soup to be a little more fishy, then add more bonito stock. you can see my ratio in the description box, but you can adjust however you want, and make your own soup. when the soup is done, add soy sauce with kombu and chicken oil in the ramen bowl first. let's prepare toppings. scorch the pork slices.

cut the egg in half. pour soup in the bowl. finally, boil the noodle, strain it well, and finish. [whispering] itadakimasu. (thank you for the meal) hmm, this is so good. wanna try some? [chuckles]

mm, it was worth it.

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Warm Up To Frozen You can make a scrumptious ravioli meal in minutes

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Warm Up To Frozen You can make a scrumptious ravioli meal in minutes

[lauren] hey everyone! it's lauren from hot for food and today i'm back to cook for you [lauren] we're gonna do three easy pumpkin recipes because it's the end of september, [lauren] into october. it's kinda like pumpkin season. [lauren] pumpkin spice time! which everybody loves talking about on the internet. [lauren] so these are kind of pumpkin spice-inspired recipes [lauren] i'm gonna show you how to make pumpkin spice muffins, [lauren] a pumpkin pie smoothie, [lauren] and pumpkin ravioli with garlic and sage. [lauren] alright so we're gonna start with the muffins.

[lauren] they are kind of breakfast-like, they're made with oat flour, they're very hearty and pretty healthy. [lauren] so here's how it's done! [lauren] we're gonna add almond milk to a bowl with apple cider vinegar, [lauren] coconut sugar, [lauren] pure pumpkin puree, [lauren] apple sauce, [lauren] and vanilla extract. [lauren] combine all the wet ingredients together and we'll do they dry ingredients in another bowl. [lauren] so oat flour- you can make in a food processor or blender by just grinding up oats.

[lauren] so we're using oat flour for the whole thing. [lauren] we're gonna add cinnamon, [lauren] we'll add ginger, [lauren] nutmeg, [lauren] and allspice. [lauren] you could also just add a premade pumpkin spice mix. [lauren] alright we're adding baking powder, [lauren] baking soda and sea salt. [lauren] now just combine this and we'll add the liquid.

[lauren] fold the batter until it's just combined and then add it to a 12-muffin pan with [lauren] either paper liners or you can lightly spray oil into the bottom of the pan. [lauren] and we're gonna top them with a few pecans and a little bit more coconut sugar. [lauren] alright so we're gonna bake these for 18 to 20 minutes and 375f. [lauren] and while these are baking, i'm gonna show you how to make the ravioli. [lauren] so we're making the same dough as our pierogi recipe, [lauren] this time we're just gonna use half and half whole wheat and all purpose though, [lauren] just to give it more of a pasta like texture. [lauren] so you're adding all purpose flour and whole wheat flour to a bowl with warm water and sea salt.

[lauren] just make a little bit of a well like that, [lauren] pour the water in. [lauren] i find it easy to use my hands so once it's kind of combined, you can just go in and start forming a ball of dough. [lauren] so it might be easy to do this on the counter once most of the flour is mixed in, [lauren] you're gonna start feeling it getting sticky the more you knead it, which is what you want. [lauren] so once you've got a ball of dough like that, just leave it in the bowl for about 10 to 15 minutes to rest while we make the filling. [lauren] so for the filling, we're gonna start with pumpkin puree. [lauren] raw cashews that have been soaked. [lauren] we're gonna add garlic,

[lauren] nutritional yeast, [lauren] teaspoon of sea salt. [lauren] alright, we're gonna add some spices like sage, [lauren] some dried basil and nutmeg. [lauren] i've got white pepper but you can use ground pepper. [lauren] lemon juice and tomato paste. [lauren] and we'll add vegetable stock and then we'll blend it till smooth. [lauren] so it does take some working to get the blender going but once it does, just don't add more liquid [lauren] cos you want this to be kind of firm, like a thick hummus.

[lauren] so the pumpkin spice muffins are done and they look delicious! [lauren] and while we roll out and cut our ravioli, just put the filling in the fridge to let it set for a little bit. [lauren] alright, you're gonna flour the counter or the surface you're gonna roll out your dough on. [lauren] so because we're doing this by hand and to get it really thin, i'm just gonna cut this in half. [lauren] if you have a pasta roller, that would be really helpful. [lauren] but we don't so you can do it by hand. [lauren] the key is to just get it quite thin. [lauren] now you're gonna cut out your shape, they can be square or circular. [lauren] okay so you're gonna transfer all these pieces to a floured cutting board or surface

[lauren] and just keep cutting them all out till you're done and then we're gonna put the filling in, [lauren] and then put one on top of the other. [lauren] kay try not to overstuff these, put some filling in half. [lauren] of the squares. [lauren] and use another square to seal it. [lauren] put a little ridge of water around the edges, and seal the top by gently pressing [lauren] and that should seal all four sides. [lauren] we're gonna make this a rich dish and use vegan butter. [lauren] to kinda make the base of a nice sauce.

[lauren] so add some chopped onion, [lauren] you're gonna put a few of these into boiling water, [lauren] just before you add the pasta to the pan, just add some fresh sage. [lauren] and that's gonna fry up and give it a lot of flavour. [lauren] okay so once these float, you wanna take them out, drain any excess water and get them in the pan. [lauren] kay just in the last minute here we're gonna add white wine and give that 1 to 2 minutes to let the alcohol cook off and they're done! [lauren] you're gonna have extra pumpkin filling so just smear some on the bottom of the plate for extra flavour. [lauren] alright these pumpkin raviolis with sage and garlic are amazing and i wanna eat them now [lauren] but i have to show you how to make the pumpkin pie smoothie!

[lauren] that you can have for breakfast, or dessert! [lauren] so to your blender you're gonna add a frozen banana, almond milk, [lauren] or non dairy milk of your choice. [lauren] pumpkin puree, [lauren] pitted medjool dates. i really like fresh ginger in this. [lauren] hemp hearts, [lauren] a little bit of maple syrup, [lauren] cinnamon, nutmeg and allspice. [lauren] and we'll add some ice,

[lauren] now we'll blend it up! [lauren] i'm gonna top the pumpkin pie smoothie with some crunchy hemp granola. [lauren] but you can leave that off or you can make your own [lauren] alright, there's our three easy pumpkin recipes: [lauren] we've got pumpkin spice muffins that are awesome. [lauren] pumpkin ravioli with sage and garlic, [lauren] and our pumpkin pie smoothie! [lauren] we have a pumpkin feast before us, yummy!!!! [lauren] and i'm definitely going for the pasta first.

[lauren] you could make this various ways, you don't have to cook it in butter like i did. [lauren] i was kind of going for that brown butter sage thing i've had at restaurants before. [lauren] well, i'll just be right here. [lauren] mmmmm! [lauren] that is the best savoury use of pumpkin, if i ever see one. [lauren] so i hope you like these pumpkin recipes, all of them are linked below in the decription. [lauren] try them all, tell me which one's your fave, and i think i need to wash all of this down [lauren] with the pumpkin pie smoothie but before i do that, [lauren] make sure you subscribe! we post every wednesday here on hot for food with brand new recipe videos for you

[lauren] always vegan! always delicious! and comfort food goodness! [lauren] hit subscribe! follow us on social media @hotforfood [lauren] post your photos with @hotforfood so we can find you and love you which we do. [lauren] and i'll see you guys next week. bye!!

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Warm Up the Holidays With Organic Gingerbread

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Warm Up the Holidays With Organic Gingerbread

[music playing] welcome to down to earth's kitchen... my name is mama t... and today i'm sharing with you one of my favorite raw foods recipes... kelp noodle pesto salad... kelp noodles are sold in our chill section... they're made from kelp... but they're gluten-free, raw, and low in calorie... only eighteen calories for this entire package...

you want to take them out of the package... and you want to cover them with some warm water... so that they warm up, and they soften slightly... now that you've soaked and thoroughly rinsed your kelp noodles... you want to put them in a large bowl... and pull apart any knots that have formed... you want to take some kitchen scissors... and give 'em a good cut... and break up those long pieces...

so that we have nice bite-sized kelp noodles... today we're using our down to earth pesto... that is all raw, vegan, and absolutely delicious! and you can find it readily available at all of our stores... we're just going to coat the noodles quickly... and we're going to add the rest of our rainbow... we're always told to eat a rainbow... so we're going to add some carrots... we're also going to put in some red cabbage...

we're going to put in some diced red peppers... what a beautiful rainbow we have! some black olives... and we're going to completely mix and coat... all of the noodles with this yummy, delicious ingredients... next we're going to add in some fresh kale... it's easily removed off its rib... by running your fingers along the spine... and we're going to tear it into small pieces...

so that it's easy to digest... and it makes your salad look so beautiful... only about 3 or 4 of these... will be perfect... if you want more, you can add more... but it's going to make our salad... just a beautiful rainbow... salt and pepper your salad to taste... and then it's ready to eat... look how beautiful this rainbow is...

i hope you enjoy this recipe... you can find more at downtoearth.org click on "raw recipes..." and you'll find a ton... thank you for joining us today here at the down to earth kitchen...

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Vinaigrette Dressing A Simple Balsamic Recipe Will Do

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Vinaigrette Dressing A Simple Balsamic Recipe Will Do

make a fresh and flavorful, homemade vinaigrettesalad dressing using simple ingredients you likely already have onhand.using 2 tablespoons of your favorite flavor of jam or preserves as a base, add in aboutthe same amount of balsamic vinegar and canola oil, or extravirgin olive oil. whisk together and drizzle over a plate of fresh greens. usingvariations of jam flavors, as well as the many different vinegar flavors, you can beas creative in flavored vinaigrette combinations as you are inspired to be!

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Vegan Jamaican Jerk Kabobs

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Vegan Jamaican Jerk Kabobs

- woo hoo!(howls and trills tongue) (laughter)(cadence lypso music) - is it pronounced cuh-rib-ih-yun,or care-rib-bee-yun? - i didn't know jerk chicken was a part of the caribbean aspect. i had some jerk chicken wings-- - oh so now he wants tosay he had jerk chicken. - no buffalo wild wings gotsome good jerk chicken sauce. - that is not caribbean.

- i know this is not accurate,but i think of tourists and tiki drinks. - i am expecting just alot of beauty in my mouth, lot of good stuff in my mouth. (cadence lypso music) - [man in minuteman shirt]so it looks like a crepe. - it's glistening in oil.- yeah. - it looks like a burnt pancake. (chewing noises)

- i like this one. - it's not bad, but it's notthat good either. (laughter) - it tastes bad. - the more you taste it though... - the more it kind of gets good. - it like grows on you. - yeah it was like, okay, yeah. - i guess it is like frombarbados, like rihanna. the more she sings, it's like, yeah okay.

- yeah, okay, i'll rock with it. - it looks like something you'd find at the bottom of the ocean. - it looks like chicken pot pie. - yes, it also kind oflooks like a pineapple taco. - reminds me a little bit of indian, just like the consistency. - yes, definitely. - not going to lie, thisactually blew my mind.

- [man in status quoshirt] it's pretty good. - it smells fried. - this looks like a doughnut,and i love doughnuts. - when i first bit into it,i had this pastry feeling. - this would be a good sandwich almost-- - yeah. - if you put something in this. - this is a very dense ball of dough. - i would eat this, all the time.

- oh rihanna looks she wouldprobably eat something-- - rihanna looked likeshe might make these. - she likes meaty, wholeround things, i feel like. - it's oxtail. - oh. - this looks so delicious to me. - you can make plate art with it. - it just kind of looks like a turd. (pleased humming)

- it has a nice little glaze on it. - it's sweet, kind of like a pot roast. - i like how tender it is. - oxtail? (laughter) - i love this, this is great. - it smells cinnamon-ey. - oh, that's not rice, that's coconut. - that's coconut?!

- oh, i hate jello. is this jello? - it melts in your mouth. - it feels like i'm eating a teletubby. - rihanna, this one is not going to do. don't pass this out at the concert. - they have interestingtextural things going on. - that's very true. - everything is delicious, i love it.

i will go and visit you guysand eat all of your food. - i would definitely getback on some of that oxtail, and the con-fung-blok-tay, (spoken over). - i'm pretty sure that'snot how you say it. - we need to go on atrip to the caribbean. - as long as you're paying. - cheers. (laughter) - shout out to rihanna, shoutout to all the caribbeans. shout out to johnny depp andthe pirates of the caribbean.

(upbeat cadence lypso music)

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Valentine Recipes Delicious Puddings for your sweetheart

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Valentine Recipes Delicious Puddings for your sweetheart

valentine’s day is around the corner, and here are some cute diy gift ideas that you can do for all of your special people in your life. this first project is a simple date jar thatwas inspired by a gift that my boyfriend gave to me. i’m going to re-create it for you, and this is the perfect gift if you want your relationship to be more spontaneous. you’re going to need a tall glass jar, popsicle sticks, and some pens. start by writing down fun date ideas, and i listed a few of my favorites on the side. once you’re done with your date sticks, put them in the jar. you can add a little love letter or poem and roll up the paper to make a scroll. for a special touch, spray the inside of the jar with your perfume or cologne so your significant other will instantly think of you when they open this up. my boyfriend did this for me in his date night jar, and i was pleasantly surprised.

to label the gift, you can use a blackboard sticker or print a picture of a heart and cut it out. go ahead and write on your labeland then tape that to your jar. you can tie a pretty ribbon around the lid or use some decorative tape, and you’re done! when you and your partner are bored of your usual dates, then you two can spice things up by picking out a random date stick. flowers and chocolate are very popular for valentine’s day, and here’s a unique way to combine the two together. this ferrero rocher flower bouquet looks really pretty, and i think your friends or sweetheart would love to receive it. the main things you’re going to need are ferrero rocher candies, fake flowers, bamboo skewers, and tissue paper. start by cutting out a flower design in a square shape. cut your tissue papers into squares as well and line them up with your flower paper.

then, just cut along the lines to transfer overthe flower design. next, you’re going to gently insert your skewer into your candy by slowly twisting it in one direction. the sticks are pretty long, so i’m going to snap part of it off to shorten the length. repeat this for a few more candies. after that’s done, you’re going to make a small hole in the center of your flower so you can poke your stick through it, and you should have a beautiful candy flower! now, i’m doing it in this particular way so it'll be easy for my valentine to take off the candy and enjoy it if you want your ferrero rocher to be more secured to your stem, then you should saran wrap it before pulling the papers through. if you have floral tape, you can use that to wrap around the stem, but i couldn’t find any so i’m using this green decorative tape instead. remove the fake flowers individually and arrange them with your candy flowers to form a flower bouquet.

tie your bouquet with a rubber bandand then pull everything together with a ribbon. this is a beautiful handmade gift that your valentine would appreciate. the next gift is a cute jar full of stars, and i’m sure that it'll make that special someone smile. you’re going to need a jar, a ribbon, andstar folding paper strips. to make the origami stars, you would create a ribbon shape at the top and then pull the extra paper into the hole to create a pentagon. from there, fold the remaining paper diagonally up and down around the pentagon, and then tuck in the loose ends. use your nails to pinch the sides of the pentagon to create the corners for the stars, and you’re done! these origami stars are super quick and easy, and you can totally multi-task this while watching t.v. once you have your stars, put them in your jar.

you can make this more personalized bywriting a note on your star paper before folding it up. it could be reasons why you love the person you’re giving this to or some great memories that you two shared together. to make the falling star, you would tape a thread to a corner of the star and tape the other end to the lid. tie a ribbon around the jar, and you're finished. this is such a cute valentine’s day gift to make to the person who is special to your heart, whether that is your partner or your dear friend. the last gift idea is the most time consuming one, and i think this is the gift to get to your boyfriend or girlfriend if you two have been together for a long time. this book has a bunch of random questions that you would answer about your partner and relationship, and i think it’s such a wonderful way to say “i love you.” even if you don’t finish this for valentine’s day, i would still recommend saving it for an anniversary or just surprise your love with it on a random day. so those are some of my diy gifts for valentine’s day, but you can absolutely use them for other special occasions.

if you try out any of these ideas, be sure to share your pictures with me. i hope you enjoyed this video and comment below which gift was your favorite. have a lovely valentine’s day, and i’ll see you soon. toodles!

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V egg ie Good for You

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V egg ie Good for You

hi my name is ritu and welcome to my channel,indulgentfuel. today we're going to be making chick peas,cheese, and veggie patties. chick peas are an excellent source of vegetarianprotein and fiber. did you know that just one cup of boiled chick peas contains 12 gramsof protein and 10 grams of fiber? incredible! and, these patties are incredibly satisfyingand nutritious. let's get started.to make these patties, you will need: * 1 15-oz can of chick peas, you can alsouse 2 cups of boiled chick peas (garbanzo beans)* 5 oz of halloumi cheese (or paneer) * 1/4 to 1/2 cup of bread crumbs* 1 zucchini

* 1 yellow squashthis is where you get creative and add whatever vegetables you want.* 1/2 lime * 1/2 an inch piece of ginger* 1 medium green chili * 1/2 tsp of whole cumin seeds* 1/2 tsp of crushed red pepper * 1 tsp of chopped cilantro* some salt to taste * 2 tbsp of olive oil let's get started! my chick peas have been drained and rinsed.i'm just going to take the back of a fork and crush them, just like that.all done! next let's start grating our veggies

and cheese.cut the ends of your zucchini like so and start grating.same thing with the yellow squash. take a piece of ginger, chop of the peel,and grate it. with the chili, i'm just going to take theends off, slit the chili right in the middle. this chili doesn't have a lot of heat in it,and i love the spiciness, but if you don't want the heat, just get the seeds out, becausethe heat lies in the seeds. then, just going to chop it.next, just going to grate my cheese. so i'm just taking a paper towel and i'm blottingout all of the excess moisture from the zucchinis, because moisture is the enemy of a good patty.get all of that out. that way you don't have

to use more bread crumbs which only makesthe recipe less healthy. i have my chick peas here. to the chick peasi'm going to add the cheese, the green chilis, the zucchini, and the yellow squash.now add the cumin, the red pepper flakes, the cilantro. going to use some - actuallyall of the salt. going to use my fingers to form these intopatties. depending on how wet it is, i will decide how much of the bread crumbs to use.wow this smells amazing - the smell of the cilantro, green chilis, and ginger - thisis going to be so flavorful! and this is going to make 4 really big patties,or 6 smaller patties. i think i'm going to make the 6 smaller patties - it will be easierto flip when we're cooking them.

and you see, there is still a little bit ofmoisture, and that is why we need these bread crumbs.i think i'm going to use about 1/4 cup of bread crumbs. if need be i can add some more.i'm just going to pat this down and let it sit for 10 minutes. this is really importantbecause the bread crumbs will absorb the moisture and it will be easier to form the patties.ok, i'm going to start making the patties, as its been about 10 minutes.just take some like this, form these into patties, and if they stick to your hand, justwet your fingertips a little bit. but again, remember not to add too much moisture- just enough so they don't stick, but not enough to soak them.i'm going to go and make more, i'll meet you

back here and we're going to cook these.look at these precious little patties! beautiful, round, and hearty looking. let's just frythem up - without using too much oil! i have a big skillet on medium heat. i justadded about a tablespoon of olive oil. i'm going to move it around so the oil coats thepan evenly. and i will add the patties. make sure to leave this on medium heat, becausewe haven't cooked the zucchini and ginger, so when it cooks slowly it will cook through- you don't want raw zucchini. but it really doesn't take very long for the zucchinis tocook since we grated them. about 3 minutes on each side and we can take them out.i'm just going to add a little more oil. we've used about 2 tbsp of oil for the wholething, so that's about 1 tsp for each patty,

which is nothing.now i'm going to flip them. it's been about 3 minutes. when you flip them, flip them gently.oooh, look at the color. you want that color on the other side as well.all flipped. and about 3 more minutes before you get that golden-brown on the other sideand we're going to take them out. it smells amazing! i smell the cheese! you'dthink that you'd smell the ginger because ginger tends to be more potent, but i smellthe halloumi cheese. it's like cheese melting, so good, reminds me of a greek saganaki.i just have some spring lettuce mesclun on a plate here with some heirloom cherry tomatoes.i've just dressed it with simple extra virgin olive oil and lime juice. just going to putthe patties down carefully. one, and two!

just like that!to finish this off, i'm going to put some crushed red pepper on it, hit it with somepink himalayan sea salt. garnish with a couple slices of lime, giveit a squeeze of lime juice, and that will be my lunch!look! this looks nothing short of a restaurant meal.it has the little south asian flavors, so much protein, so much flavor, so good youguys! i can't wait to eat this, it is my lunch today.tomorrow's lunch i'm going to throw this in a bun withs ome lettuce tomato and onion,and make it a full on indulgent burger. if you like recipes like this, don't forgetto subscribe to my channel indulgent fuel,

i will see you soon!

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Two Low Carb Chinese Recipes

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Two Low Carb Chinese Recipes

today on caveman keto recipes i'm going to show you how to make cauliflower casserole this is one of my five day meals meaningit's enough food for two people for five days, and i've designed this casserole dish so they can be made inparallel with something else you'll notice there's things like putting chicken in the oven cooking it, i'm going to show the entire recipe serially but you can do mostly steps inparallel to speed up so let's get started thesedays it's all about speed

so now instead of cutting up and manuallycooking the chicken i bake them in the oven, it actuallytakes a little bit longer but it's a lot less work to go along with my theme of cookingfaster, i like to cook the bacon in my mini convection oven while the chicken is in the bigoven once the bacon is done, you can go aheadand cut into strips the cauliflower in this recipe you caneither start with a head of cauliflower or i was actually able to find entirebag of freshly cut

cauliflower florets i'm just gonna cut themdown a little bit so they're a little smaller for the casserole now you can take all this cauliflowerput it in the microwave either on the vegetable setting or on high for 3-4 minutes. next chop upsix green onions now that our chicken is out of the oven wecan start to cut it into pieces again i find it much easier to cut afterits been cooked then to cube it and cook it in a pan ahead of time

add in one head of cauliflower add in one pepper one onion 8 ounces of cream cheese four ounces of heavy cream at this point i like to mix season with salt and pepper 1 tablespoon minced garlic mix again

now add 6 of the 8 ounces of cheddar cheese 6 of the 8 ounces of monterey jackcheese and the green onions and the bacon now take a 4.8 quart baking dish add pam throw the ingredients in now take the reserve cheese sprinkling it on the top

well folks here's the finished casserole fresh out of the oven. what i like to do now is divide it into 10 equal servings and take one of these handy-dandy lunch containers well there you have it folks itscauliflower casserole! we've split it into ten different portions and now you're setfor lunch for the week one the most popular recipes in thefive-day category on http://cavemanketo.com so check it out on the website formore detailed instructions and pictures a nutritional information and alsosubscribe to the blog and the youtube channel. thanks!

the them

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Two Healthy Chinese Recipes

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Two Healthy Chinese Recipes

namaskarwelcome to nishamadhulika.com today we are making momos. momos belong to tibetan and nepali cuisine but now they have the taste of indian flavors. kids devour this recipe. momos are prepared with numerous flavors and today we are making veg momos. let’s start with the procedure of making veg momos. let us start with kneading the dough for momos. we have 1 cup refined flour, to it add ⼠tsp salt. now add water in small portions and knead soft dough.

grease your hands with some oil and knead the dough again until smooth. dough is ready and we used less than half cup of water for kneading this much quantity of flour. 2 tbsp water is still left from â½ cup of water. cover and keep the dough aside for 15 to 20 minutes to set and then start making the momos. meanwhile let us prepare the stuffing for momos. for this, grate the cabbage first. we have 300 to 350 grams of cabbage and a small carrot. the carrot is rinsed and peeled. so, let us grate the carrot first.

in case carrot is not available you use cabbage only. you can also add any other vegetable as well like peas, capsicum etc. now let us grate the cabbage as well. we have thoroughly rinsed the cabbage and removed the leaves on the top. now let us mix tempering to the grated cabbage. for this heat a pan and add 2 to 3 tsp oil to it. w hen the oil is hot, add grated ginger to it, followed by 1 finely chopped green chilly and sautã© for a while. mix this tempering to the grated cabbage now. we have slightly roasted the ginger and green chilly.

now add more than â½ tsp salt, 2 tbsp finely chopped green coriander and mix everything really well. stuffing is now done and ready. 20 minutes are done and dough is ready as well. grease you hands with some oil and knead the dough again. now divide the dough into small portions. roll out the dough lump like a long log and further divide into small lumps. let us now start making the momos. cover all the lumps to prevent them from drying. take one dough lump at a time and roll giving it a round shape like this and then dust with dry flour.

roll out the dough ball into 2.5 to 3 inch diameter thin poori. if it sticks to the rolling plate, dust it again with the dry flour. make sure that while rolling the poori is not too thin at the center. run you rolling pin on the edges or sides of the poori. let us roll out four pooris first then stuff them up. lift one poori on your hand and top it with 1 to 1.5 tsp stuffing. now fold the poori. you can fold the momos with numerous styles. first, fold it like this and stick together.

make another fold and stick to the first fold. give another fold and stick to previous fold. stick all the folds together like this. in the end, turn the folds like this and stick together. with this you will get round shaped momos. keep it on the plate. for another type of fold which is easy and looks good as well place the stuffing over the poori and give it a fold like this, sticking it together. give another fold at some distance and stick to the first fold at little distance.

make third fold again at some distance and stick it together. make the fourth fold at some distance like this and then give another fold and one more fold. we will have to make 4 to 5 folds to get this shape of the momos. momos is ready, place it on the plate. likewise prepare all the momos like this. cover these momos with a cloth to prevent them from drying. we are done with stuffing all the momos, let us now cook them. we usually use momos maker for steaming them. incase you don’t have the momo maker then take any vessel on which you easily place a sieve.

to the vessel add 2 cups of water and place the momos on this sieve. grease the sieve with some oil. place the momos at some distance on the sieve when the water starts simmering, place the sieve over the vessel and cover it well. now let the momos steam for 10 minutes. keep the flame medium-high. 10 minutes are done and the momos are ready as well. there is change in the color of momos and appear shiny on the surface. turn off the flame and take off the sieve from the vessel.

now transfer the momos to the plate. with this much dough 20 to 25 momos can be prepared. steaming hot and super scrumptious momos are ready and making them is really easy. making momos is little time consuming. so, if two people together make these momos together then it gets really easy and convenient. momos are always served steaming hot. if you want to have these momos later then cook them for 7 to 8 minutes and keep aside covered with a cloth. whenever you wish to serve the momos, steam them again for 2 to 3 minutes more. place them in a sieve and steam again.

serve them piping hot. you can serve these lip smacking momos with red chilly chutney, less spicy tomato chutney and whit sauce. try making this recipe at your home and share your experiences with nishamadhulika.com see you soon with another delightful recipe. do subscribe to my youtube channel as well.

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Two Bennigan s Restaurant Recipes

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Two Bennigan s Restaurant Recipes

a monte cristo sandwich is acentury-old sandwich that's a mainstay in diners across america. this fried ham, turkey, and cheesesandwich is dusted with powdered sugar to make a sweet,and savory meal. the good news is, that it is so easyto make at home, in 3 easy steps. step one:make the batter. lightly beat eggs and milkin a shallow bowl, season with salt and pepper, and set aside

step two:assemble the sandwich. for each sandwich, lightly butter3 slices of bread on both sides. place 2 slices of turkey, and 2 of ham,between 2 slices of bread. top with 2 pieces of swiss cheese, and add the last slice of bread. trim off the crusts, and cut thesandwich in half, diagonally. step three:cook the sandwich. melt 2 tablespoons of the butterin a large nonstick skillet over medium heat.

dip the sandwich halves,top and bottom, in batter. when butter foams,place the sandwich in skillet, and fry until golden brown,about 2 minutes. add the remaining 2 tablespoonsof butter as needed to the skillet. turn the sandwiches, and fry them2 minutes more. transfer to plates, and sprinklewith confectioners sugar. this delicious monte cristo sandwichis ideal for any meal: breakfast, lunch, dinner, or all three.

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Two Bbq Recipes

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Two Bbq Recipes

hey i'm stacy i'm going to be making garlic mashedpotatos today for one of the sides going to smoke the garlic for the mashed potatoes just cut the top of it off so the smoke has a little bit of access to the garlic gunna chop that off right there kinda see the garlic a little bit so that will be what we want just leave the skin on once it's smoked it'll be easy to remove from that so we don't you worry about that

right now just going to take a little bit of olive oil just kinda do a little drizzle can even get a little on the foil gunna take a pinch of salt onto the garlic then we can just roll it up the turkey'son right now and we'll just throw it out there

i think i'm just going to cut them in half just going to let them be larger pieces for now i always make something kind of different every yearwhatever i'm inspired by different ingredients got some fresh green beans these are actually local from johnsonfamily backyard so we are just going to snip them off and once i have enough i'll just rinse it

just going to throw some shishito peppers in there they are japanese frying peppers they're not spicy maybe one in twentyare actually spicy they add a lot of flavor we're going to grilled those up as well asthe green beans make a little vinagarete and toss it all togetherand that'll be a green bean side dish for thanksgiving i'm just going to toss it all together that way the shishitos get a littlebit of oil kinda messy

so we've got our green beans nice and tossedin olive oil we've got the shishitos also in there the grill is nice and hot i can put my hand over it without havingto pull away we're not using charcoal we took some of the coals from the smoker where we'resmoking the turkey and that's what we're going to grill our peppersand green bean mixture on so i'm just gunna put

them on the grill so they get niceand charred hopefully they don't fall through thegrate too much try to be really quick and kinda get 'em on here if we putthem on the other way they're gonnafall through the grate so we gotta make sure to be careful we don't wanna loose our precious mixture here you have to be really fast here

it's gonna get tricky so these are starting to really get somecolor i wanna make sure i don't burn them kinda gonna move them around a little bit as the olive oil drips down you're gonna get a little bit offlare-up shouldn't be too bad though that's kind of what i'm looking for on the shishitoa little bit of blistering skin i like a really snappy green bean

so i'm going to probably pull them off before they get cooked too much so little bit of of color little bit of char keep them nice and crisp these guys pick them off as you see 'em start to getreally done we've been grilling these for about tenminutes i've been manning the grill the whole time as they're getting ready i'm pulling them off so those are done

take them back inside and we'll start workingon our potatoes alright so we're an hour and a half into thisturkey cook we maintained between three hundred three hundred twenty-fivedegrees the fire's not quite as clean as i would like gonna open up thelid and check it for color i suspect it's about time to wrap it and i'malso gonna put a ton of butter in there to keep it moist and add some fat because turkey is a pretty dry meat and i wanna add fat to it to help keep it moist well i declare it is dark enough

we're going to wrap this thing when you pick these things up be really careful not to pick it up and pour all the juices out of the cavitythat's a really easy way to burn the crap outta your foot i'm going to temp it in the breast right here and in the side just to get kinda an idea even though it's a real small turkey

it's a small cooker and it's just going to take a while we're going to poke it right about there becareful not to let the the tip of the probe hit a boneor anything you don't want to poke all the way through the cavity right now i'm at onefifty nine point three on the breast getting real close but the thing is is that the breast is going to cook a lotfaster than the thigh the thigh is the thing that you really need to be carefulof we'd hate to have this perfect and that still bloody

going to put it right in there well you knowit's one sixty two point one so it's chugging along pretty goodthis makes me feel like the cooker's been cooking pretty evenly i suspected the breast would be way hotterthan the thigh i was wrong we don't have much longer and that's great because i'm getting pretty hungry and it smells good too i'm going to cube up a pound of butter

this is a secret ingredient to any turkey or chicken it's actually the secret to life hahahahahahahahaha i think this might end up pretty good you pretty much make it a foil tent you wrap it up that way seal it up pretty good im just going to let the butter melt to the bottom going to cook it, the foil is going to retain moisture in there

it's going to melt and get really good its final temp is going to be one sixty five that is the same temperature for poultry shut the lid or not shut the lid wanna check your garlic oh look at that pull it off and see what it looks like you wanna give it a good squeeze

make sure it's really nice and tender it'll kinda start to come up out of the skin it's ready to go we'll just pull that off if im lookin i ain't cookin i've got our green been and shishito pepper mixture all grilled up ready to be tossed in a vinaigrette you could buy a vinagrette from the storei'm just gonna make a really quick

one i've got some chopped onion probably about two tablespoons about a tablespoon of mustard i like champagne vinegar little bit of that and a pinch of salt a little bit of pepper and i'm just gonna poor in slowly some olive oil the mustard helps emolsify the vinaigrette

that way your vinigar and olive oil aren't separating like crazy i think it also adds a nice taste i'm just going to pour my mixture over the green beans and peppers i've also got some toasted almonds just kinda depending on how much you like

just gonna mix it up a bit this could be cold it could be warm i think warm would be better so we're also going to add some blue cheese you could add feta kinda break it up a bit throw it in there it definitely adds alot of flavor and you wanna make sure and taste it add a little extra salt if you like and that's it

will you hold this strainer for me you're not going to burn me are ya? i've been burnt before oh hot potato i'm going to mash them by hand. i left the peels on them so they're kind of more rustic and chunky and we'll add a little bit of salt to get a little flavor in there

and because its really hot we're going to add some butternow so we can melt the butter in the potatoes i like a half a stick at least they kinda melt kinda cover it up a little bit for a moment will check on our garlic get it out of its little pods here

i love garlic you don't have to use thewhole thing you could save it and use it for something else but i kinda think i wanna put all of it in and make it crazy garlic-y let's just squeeze it in there just call it a day mash this stuff up the butter's kind of finding little pocketsin there its all melted i've got cream and i've got milk we're just going to add a little bit of both and i kinda wanna add a little more butter

i'm thinking maybe another two tablespoons so that brings it up to six tablespoons total. throw that in there oh baby lets add a little bit of cream first three tablespoons sounds good give a good mix its kinda got a slight smoke to it buttery and creamy smells delish and then maybe just like acouple more

tablespoons of whatever kind of milk youhave on hand throw a little bit of pepper inthere too and that's it they're hot and ready we could keep them warm in a low oven until we'reready to serve the turkey or you can make them the day before andjust cool them off and put them in the fridge overnight that's done and i'm going to clean up my mess

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Turn Mealtime Upside Down

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Turn Mealtime Upside Down

[intro] ah ha ha ha! ohhhh! hmm? ehhh *dumps bear* *footsteps ehh ohhhh ah ha ah ah ah ahhhhh

*stitching* boss: what the hell is this? boss: why aren't these bears smiling? *sad music plays* child: what is a smile? *sad* *idea* boss: *gasp* [outro] *extra cutscene*

[outro]subtitled by: alex buswell ozan kale helped a tiny bit.

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Turkish Delight Lokum

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Turkish Delight Lokum

"strawberry clouds" dessert finally came the long-awaited season of strawberries. this is an excellent opportunity to feast on this wonderful berry and make delicious and healthy recipes of it. today i'll make dessert "strawberry clouds". and of course it is made of strawberries. we need: strawberries, fructose, agar-agar and lemon. put strawberries in a saucepan. take a mixer with multi-function tip,

grind the strawberries into a puree on the second speed. puree is ready. mixer is no longer needed. add the agar-agar to the puree and leave for a few minutes to swell. a little jumbled and wait. 10 minutes have passed.

adding fructose, lemon juice. remove the pips, we do not need it. we put it on a stove and warm it to boil, stirring occasionally, on a law heat. when strawberries are boiled cook it for 1-2 minutes for agar being well dissolved. turning off the heat and leave to cool strawberries.

strawberry has cooled (was room temperature). take a blender, put on tip "whip" and whisk in a magnificent mass. it turns out this consistency. we shift puree in the form of silicone (easy to get out of it). we reserve in the mold until solidification. the dessert is ready! on the basis of agar-agar, it solidifies within two hours.

if cooking on gelatin, you will need 5-6 hours. we get a dessert from the mold, put on powdered sugar. you can sprinkle with powdered sugar. cut into cubes. the strawberry season is very short, so you need to have time to enjoy this wonderful berry. cook with pleasure and enjoy! tasty dialogue with elena bazhenova

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Trout Grenobloise

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Trout Grenobloise

for this recipe, allow 1 trout fillet per person. the best way to bring out the most flavor and aroma from the almonds is to toast them. you can do this in a skillet over very low heat. or on parchment paper in the oven. pour a little oil into the skillet with a knob of butter – the oil prevents the butter from burning. dip each trout fillet in flour and shake off the excess. the flour is used simply to protect the fillet from the heat. lay the fillet, flesh side down, in the skillet. once it is nicely colored, use a spatula to turn the fish and continue cooking on the other side. the cooking time is always calculated according to the thickness: allow 6 to 8 minutes for each 16 mm (2/3”) of thickness. transfer the fish to a plate. add a piece of butter and the toasted almonds to the skillet. saut㩠for a few seconds. drizzle with a little lemon juice. spoon the almonds and the pan juices over the trout.

garnish with a few herbs. and voilã â€¦ you have a classic that is easy and quick to make, in just 10 minutes.

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