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Dinner With The FoodFellas - An Invitation You Can't Refuse!

Discussion in 'Stories and Fiction' started by searcher, Feb 16, 2014.



  1. searcher

    searcher Mother Lode Found Site Supporter ++ Mother Lode

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    Spicy Hot Honey Glazed Asian Style Edemame
    bowhunter2439



    Published on Aug 14, 2016
    We've perfected the recipe to gourmet status , hope you like this one as much as we do , enjoy ....!!!!
     
  2. searcher

    searcher Mother Lode Found Site Supporter ++ Mother Lode

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    ABRUZZO ITALY | White Spritz Cocktail | How to make Aperol Spritz without Aperol
    Vincenzos Plate



    Published on Aug 15, 2016
    Are you looking for a Cocktail that will blow your mind? This White Spritz Cocktail is what you need. Made with Love, Fun and Happiness at Acapulco Beach Club Pescara.
     
  3. searcher

    searcher Mother Lode Found Site Supporter ++ Mother Lode

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    Beginners Guide to Vietnamese Cooking: 8 Glorious Recipes
    Brothers Green Eats



    Published on Aug 15, 2016
    Vietnamese food is without a doubt my favorite life juice of heavenly mouthgasms. The food is fresh, flavorful and will make sweet love to your taste buds all day, and night, long. Get ready for a wild adventure.

    Recipes:
    1:34 Nuoc Cham (Sweet Chili Dipping Sauce)
    2:15 Do Chua (Pickled Carrots and Daikon)
    3:03 Bun Thit Nuong (Grilled Pork and Noodles)
    5:41 Pho Beef (Beef Soup)
    14:12 Banh Xeo
    17:28 Banh Khot
    20:07 Shrimp Summer Rolls
    23:47 Fried Summer Rolls

    brothersgreen.com
    insta and snap: brothersgreen
    facebook: Brothers Green Eats
    twitter: brothersgreenbk
     
  4. searcher

    searcher Mother Lode Found Site Supporter ++ Mother Lode

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    The Oldest Fast Food Restaurant in the East End
    Munchies



    Published on Aug 17, 2016
    In this MUNCHIES special, we meet owner Joe Cooke, great-grandson of Robert Cooke, who opened London’s first pie shop in 1862. Joe shows us how to prepare a proper plate of pie and mash, complete with an eel and parsley sauce known as liquor.

    WATCH NEXT:
    Momofuku Cooks Impossible Foods' Meat-Free Burger that Bleeds: http://bit.ly/2bwc9rM
     
  5. searcher

    searcher Mother Lode Found Site Supporter ++ Mother Lode

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    BRACIOLE Recipe | Stuffed Meat with Eggplant Prosciutto and Cheese | Involtini di Carne
    Vincenzos Plate



    Published on Aug 17, 2016
    Braciole are a family favourite from southern Italy. Tender veal steak stuffed with salty prosciutto, cheese and fresh spinach, these juicy parcels are the perfect main dish, accompanied with a bold tomato sauce.

    -------------------------------------------------------------------------

    SUBSCRIBE TO MY YOUTUBE CHANNEL (IT’S FREEEEEE ;-) http://bit.ly/SubscribeToMyYOUTUBEcha...

    Share it with your FOODIE friends on FACEBOOK
    Get the recipe on my website: http://bit.ly/Braciole
    Check out my website for full recipes and to follow my blog: http://bit.ly/vincenzosplate

    -------------------------------------------------------------------------

    BRACIOLE Recipe | Stuffed Meat with Eggplant Prosciutto and Cheese | Involtini di Carne

    INGREDIENTS:
    Veal Steak
    150g baby spinach
    Prosciutto Crudo
    Grilled Eggplant
    Thinly sliced provolone cheese
    Shredded mozzarella
    Salt & Pepper
    1 x garlic clove
    1 x medium size carrot
    Basil
    400g tomato passata
    XVOO

    UTENSILS:
    1 x large non-stick saucepan
    Tongs
    Sharp knife
    Baking paper
    Chopping board
    Cooking string
    Steak mallet

    METHOD:
    1. Lay a single sheet of baking paper on top of a chopping board and place one slice of veal steak on top.
    2. Add another sheet of baking paper over the top and use a steak mallet to smooth it out.
    3. Repeat this for as many slices as you choose to make and season each one with salt and pepper.
    4. Remove the second sheet of baking paper and place two slices of grilled eggplant on the steak. Add two slices of prosciutto, one of provolone cheese, chopped baby spinach and shredded mozzarella.

    VINCENO’S PLATE TIP: Don’ fill it too much or you won’t be able to roll it closed!

    5. Gently fold the steak in, carefully tucking in the ends and pushing the ingredients in if they start to fall out.
    6. Once you have rolled it up tightly, begin to wrap a piece of string around one end, and tie a knot to keep it in place.
    7. Wrap the string around the veal, approx. 3cm apart and once you get to the end, bring the string underneath it and back up around the top.
    8. Tie a knot nice and tightly at the end and put it to the side.
    9. Once you have made as many as you need, heat up some olive oil in a large pan and shallow fry them
    10. Turn each one until they are slightly browned all the way around.
    11. Let the veal rest on the side and add finely chopped garlic to the same pan of oil.
    12. Once it has begun to brown, add chopped Spanish onion, carrot and basil and leave to simmer.

    Keep reading the recipe on my wesbite: http://bit.ly/Braciole

    E ora si mangia, Vincenzo’s Plate…Enjoy!
     
  6. searcher

    searcher Mother Lode Found Site Supporter ++ Mother Lode

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    How-To: Make Sausage with Seth Rogen
    Munchies



    Published on Aug 19, 2016
    Seth Rogen's newest role is unlike any he's played before. He's a sausage. While Seth's been working on his movie Sausage Party for the past 10 years, we learned that in that time he has never actually made a sausage himself. This is no longer the case because we got Jamie Bissonnette, the mastermind behind Toro, to teach Seth how to make homemade chorizo.

    As Seth says, "I don't know why people don't want to know how sausage is made because it's maybe the sexiest thing I've ever seen." With Seth and Jamie in the kitchen, you want to know how sausage is made.

    WATCH NEXT:
    The Oldest Fast Food Restaurant in the East End: http://bit.ly/2b0kuHb
     
  7. searcher

    searcher Mother Lode Found Site Supporter ++ Mother Lode

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    Living Off The Grid - Cooking Sausage Biscuits & Gravy With Mom Quick Easy Simple
    Modern Off Grid DIY



    Published on Aug 21, 2016
    Living Off The Grid - Cooking Sausage Biscuits & Gravy with Mon Quick Easy and Simple, I wanted to show how to cook Sausage Biscuits & Gravy the quick easy and simple way. Starring My Mom Cooking and Living off the grid. Hope you enjoy.

    Welcome to my channel: My channel is about How I use renewable energy to live off the Grid on the Big Island of Hawaii. I use renewable energy Wind Turbines Solar Panels and other ways to achieve my way of life. I started my channel because I wanted to share my experience living the off grid. I started with a small 12v off gird system and now I am building a Brand New 48v Off Grid Home here in Hawaii. If you follow me you will see where i started and where i am going. I am sharing the way i have done this and want to share any tips i can to help others that may be in the same situation or may be thinking about living off the grid. There is a lot of good information on my channel and a lot more to come. My VLog.

    Please Subscribe like and share
     
  8. searcher

    searcher Mother Lode Found Site Supporter ++ Mother Lode

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    The Perfect Steak Sandwich Recipe
    Brothers Green Eats



    Published on Aug 22, 2016
    "This is the best steak sandwich i've ever had" - Mike Greenfield

    From the insane Sun Dried Tomato Horseradish Spread to the fantastic steak preparation Dan brought to this table, this recipe really stood out as one of my favorite sandwich preparations of all time!

    01:27 - Caramelized Onions
    02:39 - Sun Dried Tomato Horseradish Mayo
    04:52 - Skirt Steak
     
  9. searcher

    searcher Mother Lode Found Site Supporter ++ Mother Lode

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    Chinese food in Osaka Japan
    PropagandaBuster



    Published on Aug 24, 2016
    Chinese food in Osaka, Japan in 2012.
     
  10. searcher

    searcher Mother Lode Found Site Supporter ++ Mother Lode

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    General Tso's Chicken - Chinese Takeout - Exact Clone Recipe
    Brothers Green Eats



    Published on Aug 24, 2016
    I did it! I never thought I would be so proud to have created a perfect replication before but this one takes the cake. After endless research on General Tso's Chicken, and seeing that most videos did not do it justice, I set out to make a great homemade version and this one tastes exactly like I know General Tso's is meant to taste. This is one of many Chinese Takeout recipe videos I filmed, 7 more to come!

    GENERAL TSOS’ SONG Lyrics
    Put one egg white into a bizzole
    and beat it lightly, and follow this bro
    a slip of soy sauce and some cooking wine
    and mix it up it’s so so fine

    1/4 tea of baking soda does the trick
    tried mixing with a fork, better off with a whisk
    and add some corn starch to the pot
    take a moment to smile and mix it up
    then toss in your cut up chicken thigh
    and smack it around, it’ll make you feel high

    (chorus)
    Now take another bowl
    you slip in some of that corn starch yo
    and add a little more baking soda
    you’re becoming a cooking yoda

    (Verse)
    In a final bowl make the masta sauce
    a taste of soy, this recipe is boss
    a little slip of chinese cooking wine,
    rice vinegar and sugar is so divine
    give it a splash oh dat sesame oil
    and add corn starch, to thicken when it boil

    toss that marinated chicken into your corn starch mixture
    and dress it up real nice like your last date from tinder

    (chorus)
    And now it’s time to fry those bizzles
    get that oil jumping at 375 sizzle
    crisp up that chicken oh so nice
    your in a land of crispy paradise

    (verse)
    Now in a wok get some oil hot
    and add scallywags that your knife just fought
    add minced ginger and garlic into the mix
    and a few dried chilis, it’ll fry up quick

    Now mix those funkers all together
    then pour in yo master sauce,
    this part is oh so clever
    cause when the hot sauce hits the pan
    that corn starch thickens up, this shits my jam
    that chicken meets the sauceand they make sweet love
    they become one creation A General Tso’s sent from Heaven Up Above

    (chorus)
    Yeah you know it’s all about general tsos
    a chinese takeout tastes just like you know
    a masterful creation, simple and divine
    i cannot believe I’m drunk on wine?

    Actual Recipe
    Ingredients:
    1 pound of Boneless Skineless Chicken Thigh, cut into pieces
    Soy Sauce
    1 tablespoon of Minced Ginger
    1 tablespoon of Minced Garlic
    Chinese Cooking Wine
    Corn Starch
    Baking Soda
    1 egg white
    scallions
    rice vinegar
    sugar
    dried chili (fresh works if you only have freshy fresh)

    Directions:
    1. Add one egg white into a bowl and beat lightly with a fork.
    2. Add 3 tablespoons of soy and Cooking Wine. Add 1/4 teaspoon baking soda. 3-4 tablespoons of Corn Starch and mix together.
    3. Add chicken and let marinate while you work on the sauce.
    4. In another bowl add a cup of corn starch, 1 teaspoon of salt and 1/2 teaspoon of baking soda and mix up. Set aside
    5. In a third bowl add 3 tablespoons soy sauce, 2 tablespoons of rice wine, 2 tablespoons of rice vinegar, 3 tablespoons of sugar, a splash of sesame oil and 1 tablespoon of corn starch.
    6. Dip the chicken and coat it well in the dry corn starch mixture.
    7. Fry up that chicken in oil at 350-375 until it is glorious and golden. Drain on paper towel.
    8. In a wok or large pan add some neutral oil (like vegetable), get it hot and toss in scallions, minced ginger and garlic and 1-3 dried chili (depending on your tough guy heat factor), mix it up and let it fry on high heat for 30 seconds or until it starts to color.
    9. Toss in your master sauce and mix it around until it starts to boil and thicken up.
    10. Toss your chicken in the sauce and mix around to coat it. Boom you are done!
     
  11. searcher

    searcher Mother Lode Found Site Supporter ++ Mother Lode

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    TUNA PASTA | How to make PASTA WITH TUNA | Italian Pasta Recipe
    Vincenzos Plate



    Published on Aug 24, 2016
    Tuna pasta will bring the flavours of the Mediterranean Sea to your table with capers, juicy cherry tomatoes and a splash of sea salt.

    A special thanks to Gianluca Zaccagnini and the wonderful team of Cantina Zaccagnini http://www.cantinazaccagnini.it/?lang=en

    -------------------------------------------------------------------------

    SUBSCRIBE TO MY YOUTUBE CHANNEL (IT’S FREEEEEE ;-) http://bit.ly/SubscribeToMyYOUTUBEcha...

    Share it with your FOODIE friends on FACEBOOK
    Get the recipe on my website: http://www.vincenzosplate.com/recipe-...
    Check out my website for full recipes and to follow my blog: http://bit.ly/vincenzosplate

    -------------------------------------------------------------------------

    TUNA PASTA

    INGREDIENTS:
    350g marinated tuna
    500g mezze maniche pasta (Or Rigatoni if you can’t find these)
    60g fresh capers
    1 x clove of garlic
    10-12 cherry tomatoes
    EVOO
    Sea Salt
    Fresh parsley (chopped)

    UTENSILS:
    Medium fry pan
    Large pot
    Sharp knife
    Wooden spoon

    METHOD:

    1. Boil 5L water in a large pot.
    2. Finely chop a clove of garlic for your tuna pasta.
    3. Heat the saucepan then add a generous drizzle of EVOO.
    4. Once the oil has begun to warm, add the garlic then stir while it simmers on medium heat for 1-2 minutes.
    5. Add the marinated tuna to the saucepan.
    6. Cook the tuna around ten minutes, stirring occasionally.
    7. Add a glass of dry white wine and stir through once again.
    8. Let the wine evaporate and in the meantime, cut the cherry tomatoes into 2-3 pieces (depending on the size).
    9. Once there is just a small amount of liquid left, add the capers and cherry tomatoes.
    10. After a minute or so, you will smell the flavours of the sea and your tuna pasta is almost ready!
    11. Once the water has boiled, add the sea salt and stir it through and then the pasta (dependent on packet cooking instructions - best served al dente!).
    12. By now the tuna mixture should begin to cook through which means it’s time to squeeze in half a lemon.

    Keep reading the recipe on my wesbite: http://www.vincenzosplate.com/recipe-...

    E ora si mangia, Vincenzo’s Plate…Enjoy!
     
  12. searcher

    searcher Mother Lode Found Site Supporter ++ Mother Lode

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    How-To: Waste Less In The Kitchen
    Munchies



    Published on Aug 24, 2016
    One of the biggest problems we are facing today is food waste, but the good news is that we can actually do something about it. Dana Gunders, Author of the Waste Free Kitchen Handbook and Senior Scientist at the Natural Resources Defense Council visited the MUNCHIES Test Kitchen to tell us about easy steps we can take to waste less in in the kitchen. #SaveTheFood

    WATCH NEXT:
    How-To: Make Sausage with Seth Rogen: http://bit.ly/2bgnpvA
     
  13. searcher

    searcher Mother Lode Found Site Supporter ++ Mother Lode

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    Garlic basil pesto - garden bruschetta
    bowhunter2439



    Published on Aug 23, 2016
    Bow and Ash put the hamma down on some fresh gahden bruschetta ...!!!...optional add ons are a pinch of sea salt to finish and some fresh gahden oregano...enjoy...!!!
     
  14. searcher

    searcher Mother Lode Found Site Supporter ++ Mother Lode

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    Open fire shrimp scampi - cast iron outdoor cooking - garlic shrimp recipe
    bowhunter2439



    Published on Oct 12, 2013
    Bow visits Uncle Paulies house and brings the old griswold cast iron skillet with some fresh gahden ingredients ,Shrimp scampi is on the menu, cooked up on a primitive open fire, cowboy style ......enjoy....!!!
     
  15. searcher

    searcher Mother Lode Found Site Supporter ++ Mother Lode

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    The FoodFather | Godfather opening scene | TRAILER
    Vincenzos Plate



    Published on Aug 28, 2016
    THE FOODFATHER What if THE GOODFATHER was a CHEF?
    The Godfather opening scene.
    It's Don Vincenzo's daughter wedding day and Bonasera is visiting Don Vincenzo to ask him for justice.
    Bonasera daughter can't eat Italian Food anymore.
    How can the FOODFATHER help Bonasera?
     
  16. searcher

    searcher Mother Lode Found Site Supporter ++ Mother Lode

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    Lamb and Artichoke Kitchen Invasion - Italian Cooking Videos
    Gianni North Beach



    Published on Aug 30, 2016
    I headed up to Ideale to cook with Maurizio. We were in
    a springtime frame of mind and in Roma that means young spring lamb and the first crop of artichokes.

    Carciofi alla Romana is a simple preparation. Maurizio cleaned a large artichoke in a flash. The artichokes went upside down in a pot with a bath of water, white wine, extra virgin olive oil and a few aromatics.

    Potatoes were tossed with extra virgin olive oil, rosemary and garlic and roasted in the oven.

    But the star of this meal was the scottadito (“burn the finger”). The chops are so good you burn your fingers because you can’t wait to pick them up and eat those lolipops.

    Authentic Italian cooking recipes from what's left of San Francisco's Italian-American neighborhood.

    Facebook: http://www.facebook.com/GiannisNB
    Google+: http://plus.google.com/+GianniNorthBe...
    Twitter: http://www.twitter.com/giannitv
    Web: http://www.gianni.tv
    Music by David Molina: http://drmsound.com/
    Video by Hungry Village: http://hungryvillage.com

    Watch all my cooking episodes: http://www.youtube.com/playlist?list=...

    SUBSCRIBE: http://www.youtube.com/user/gianninor...
     
  17. searcher

    searcher Mother Lode Found Site Supporter ++ Mother Lode

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    The Dankest Cannabis Cupcakes in Washington: Bong Appetit with Cupcake Royale
    Munchies



    Published on Aug 30, 2016
    Abdullah befriends farmers and livestock alike on this episode of Bong Appetit. Come along as he visits Washington’s Vashon Island on a quest to make some seriously dank – and locally sourced – cannabis cupcakes.

    Abdullah’s tour guide on this pastoral adventure is Jody Hall, owner of famed Seattle bakery Cupcake Royale and a line of edibles, The Goodship Company. Their first stop is Cornerstone Farm & Dairy to collect fresh cream from a local farmer and her four-legged milk factory, Edith, before heading on to Vashon Velvet to choose the choicest Washington cannabis for their cakes. Ingredients in hand, Abdullah and Jody head to the kitchen to bake up a batch of blitzed-out budcakes fit for any celebration. Or Tuesday. Bong appetit!

    WATCH NEXT:
    Bong Appetit: Bud and Breakfast: http://bit.ly/2bvLlwg
     
  18. searcher

    searcher Mother Lode Found Site Supporter ++ Mother Lode

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    How To Make Every Chinese Takeout Dish
    Brothers Green Eats



    Published on Aug 30, 2016
    The amount of chinese food I crushed to make this one for you guys is astronomical, and the recipes, well lets just say that I freaking Nailed it! I am still amazed how fresh yet on point every single dish tasted, just like I remember my Chinese Takeout. If you enjoyed share with a friend.

    (we are looking to hire someone part time to work for us and help us write recipes to our videos in the youtube comments, if interested email us at brothersgreeneating@gmail.com. Paid Job. Glorious.)
    In this video recipes go as followed:
    1:11 Egg Rolls
    7:08 House Lo Mein
    13:33 Beef and Broccoli
    18:47 General Tso's Chicken

    subscribe:
    brothersgreen.com
    snapchat: brothersgreen

    more recipes coming soon!

    General Tso's Chicken Recipe:
    Ingredients:
    1 pound of Boneless Skinless Chicken Thigh, cut into pieces
    Soy Sauce
    1 tablespoon of Minced Ginger
    1 tablespoon of Minced Garlic
    Chinese Cooking Wine
    Corn Starch
    Baking Soda
    1 egg white
    scallions
    rice vinegar
    sugar
    dried chili (fresh works if you only have freshy fresh)
    Directions:
    1. Add one egg white into a bowl and beat lightly with a fork.
    2. Add 3 tablespoons of soy and Cooking Wine. Add 1/4 teaspoon baking soda. 3-4 tablespoons of Corn Starch and mix together.
    3. Add chicken and let marinate while you work on the sauce.
    4. In another bowl add a cup of corn starch, 1 teaspoon of salt and 1/2 teaspoon of baking soda and mix up. Set aside
    5. In a third bowl add 3 tablespoons soy sauce, 2 tablespoons of rice wine, 2 tablespoons of rice vinegar, 3 tablespoons of sugar, a splash of sesame oil and 1 tablespoon of corn starch.
    6. Dip the chicken and coat it well in the dry corn starch mixture.
    7. Fry up that chicken in oil at 350-375 until it is glorious and golden. Drain on paper towel.
    8. In a wok or large pan add some neutral oil (like vegetable), get it hot and toss in scallions, minced ginger and garlic and 1-3 dried chili (depending on your tough guy heat factor), mix it up and let it fry on high heat for 30 seconds or until it starts to color.
    9. Toss in your master sauce and mix it around until it starts to boil and thicken up.
    10. Toss your chicken in the sauce and mix around to coat it. Boom you are done!
     
  19. searcher

    searcher Mother Lode Found Site Supporter ++ Mother Lode

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    SPAGHETTI VONGOLE | SEAFOOD PASTA with VONGOLE | Italian Food Recipes
    Vincenzos Plate



    Published on Aug 31, 2016
    Spaghetti vongole is a simple dish PACKED with flavour. Bursting with all of the colours of Italy, this seafood pasta combines juicy cherry tomatoes, parsley and garlic with one of the most flavoursome shellfish in the Adriatic sea – Vongole. (Don’t underestimate the flavours of these tiny morsels!)

    A special thanks to Gianluca Zaccagnini and the wonderful team of Cantina Zaccagnini http://www.cantinazaccagnini.it/?lang=en

    -------------------------------------------------------------------------

    SUBSCRIBE TO MY YOUTUBE CHANNEL (IT’S FREEEEEE ;-) http://www.youtube.com/user/vincenzos...

    Share it with your FOODIE friends on FACEBOOK
    Get the recipe on my website:
    Check out my website for full recipes and to follow my blog: http://vincenzosplate.com/

    -------------------------------------------------------------------------

    SPAGHETTI VONGOLE

    INGREDIENTS:
    Linguine pasta 500g
    White wine
    1 clove of garlic (finely chopped)
    500g vongole (Pipi’s)
    Extra virgin olive oil
    8-10 cherry tomatoes
    Pinch of rock salt
    Sprinkle of pepper
    Generous amount of fresh parsley

    UTENSILS:
    1 x large saucepan
    1 x 5L large pot
    Sharp knife
    Wooden spoon

    METHOD:
    1. Boil 5L of water in a large pot in preparation for your spaghetti vongole.
    2. Turn the stove on to a medium/high heat and add a generous amount of extra virgin olive oil.
    3. Once the oil has begun to warm, add the finely chopped garlic and simmer until it starts to change colour.
    4. Add the vongole into the pan and stir well. Then add a glass of white wine and let it simmer.

    VINCENZO’S PLATE TIP: Be careful not to get burnt when adding in the wine as when it hits the oil in the pan, there might be a small burst of steam!

    5. Leave the vongole to simmer in the pan until they begin to open. If they don’t open in the middle, it normally means they are not good to eat.
    6. Next, add 8-10 cherry tomatoes diced in half – the juicier, the better! Stir through well.
    7. Squeeze half a lemon into the pan, and then add a pinch of rock salt and pepper, then mix.
    8. Add a generous amount of fresh parsley (chopped) and let it simmer so all the juices and flavours infuse the vongole shells.
    9. Once the water has boiled in the large pot, add the pasta linguine and leave it to cook based on the packet instructions (al dente is always best!).
    10. When the cherry tomatoes have softened and the liquids have started to evaporate, the dish is almost ready.
    11. Strain the pasta once it has cooked to your liking and add it to the pan (on a low heat).
    12. Mix the pasta well so that it soaks up the delicious liquids and flavours from your sauce.

    E ora si mangia, Vincenzo’s Plate…Enjoy!
     
  20. searcher

    searcher Mother Lode Found Site Supporter ++ Mother Lode

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    Mors Bushpot - One Pot Meals 1 (Chili-Mac and Cheese)
    The Woodsman School and Guide Service



    Published on Sep 2, 2016
    New series covering the art of cooking full on meals in just a pot. The idea is that you can cook up some amazing woodland meals without a bunch of cookware. All meals in this series will be all inclusive and cooked solely in One pot!

    Chili Mac an Cheese Recipe: Pot size dependant
    4oz beef
    5oz pasta (ebows, ziti, etc..)
    1 garlic clove
    1/2 onion
    2cps chicken broth
    1 diced tomato
    1/2 can kidney beans
    salt, pepper and chili powder to taste
    shredded cheese
     
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    Mors Bushpot - One Pot Meals 2 (Taco Scramble)
    The Woodsman School and Guide Service



    Published on Sep 3, 2016
    Taco Scramble:
    1/2lb ground beef
    1 zucchini
    1/2 onion
    2 cups spinach
    Shredded cheese
    oil to cover bottom of pan
    Salt. pepper, garlic powder and chili powder to taste
    Salsa (optional)
    Hot sauce (optional)
    Tortilla or taco shell (optional)
     
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    The FoodFather | What if the Godfather was a Chef? | The Godfather Opening Scene
    Vincenzos Plate



    Published on Sep 7, 2016
    What if THE GODFATHER was a CHEF?
    Watch this #foodie #parody of the opening scene of The Godfather.

    It's Don Vincenzo's daughter's wedding day and #Bonasera is visiting Don Vincenzo to ask him for #justice
    Suddenly, his daughter has stopped eating #ItalianFood because her boyfriends have been feeding her #junkfood
    How can the #FOODFATHER help Bonasera?

    The GodFather Parody
     
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    Mors Bushpot - One Pot Meals 3 (Portuguese Tradition)
    The Woodsman School and Guide Service



    Published on Sep 7, 2016
    A great dish from my Grandmother
    Terresmos (sp)
    1 pork loin or pork shoulder cut up
    4 cups water
    1 cup vinegar
    Salt pepper and garlic to taste
    (Marinate for up to a week, not in fridge)
    Simmer for 4 hours or more
     
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    Fish curry recipe - RNLI Fish Supper
    RNLI



    Published on Sep 12, 2016
    Have a go at making a tasty fish curry for your guests to enjoy at your RNLI Fish Supper - sign up now to support our life saving crew. http://bit.ly/2cj9UKX
     
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    Fish wrapper recipe - RNLI Fish Supper
    RNLI



    Published on Sep 12, 2016
    Try this delicious fish recipe and cook it for friends and family at your own RNLI Fish Supper - sign up to help us continue saving lives at sea. http://bit.ly/2cj9UKX
     
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    Mastering Student Cooking: Lunch - 5 Meals, 5 Ingredients
    Brothers Green Eats



    Published on Sep 12, 2016
    Part 3 has arrived and we're focused on lunch! Probably the easiest meal to not make homemade because it occurs right in the thick of your busy day! Hopefully these quick 5 ingredient meals will change that so you won't be making those trips to Chipotle or Subway anymore!

    02:02 - Quesadilla Tuna Melt
    04:01 - Flatbread Panini Sandwich
    05:40 - Avocado Toast
    07:30 - Asian Beef Lettuce Wraps
    09:32 - Taco Salad

    If you are looking to buy any of these products, you can support our channel by using these affiliate links

    George Forman Grill - http://amzn.to/2bW4TJN
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    Mors Bushpot - One Pot Meals 4 (Italian Sausage Stuffed Pepper Soup)
    The Woodsman School and Guide Service



    Published on Sep 12, 2016
    Italian Sausage Stuffed Pepper Soup:
    1lb your favorite sausage (take out of skin)
    1/2 lge pepper
    1/2 onion
    1 cup tomato sauce
    2 cups water
    1/2 cup rice
    2 tbsp minced garlic
    1 tsp basil
    1 tsp oregano
    salt and pepper to taste
    1 bullion cube (beef)
    Parmesan cheese to taste
     
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    Craft Brewing in the Alaskan Wilderness: Craftwerk with 49th State Brewing Company
    Munchies



    Published on Sep 14, 2016
    Facing -40°F winters and tourist-packed summers, 49th State Brewing Company has emerged as a craft beer destination in the heart of the Alaskan wilderness. Owners David McCarthy and Jason Motyka are passionate about two things: following your dreams and beer -- or rather damn good beer.

    Set against the backdrop of Denali National Park, 49th State Brewery offers Alaskan-inspired beers, like Prospector’s Gold, Baked Blonde Ale, and Belgian Double On Tundra, brewed with glacial water and single-use yeast. However, despite winning a Great American Beer Festival gold medal for their Smoked Märzen in 2015, you won’t find these beers on shelves in the lower 48, which is all the more reason to make the pilgrimage to the last frontier and taste these beers fresh from the source.

    WATCH NEXT:
    The Freeze-Dried Craft Beer of the Future: Craftwerk with To Øl: http://bit.ly/2cpIyCe
     
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    LIMONCELLO RECIPE Nonna making the best limoncello in the world Italian Homemade Recipe
    Vincenzos Plate



    Published on Sep 14, 2016
    LIMONCELLO is one of the most famous Italian liqueurs in the universe. Three ingredients make up my Nonna's #family recipe and the flavour explodes like a #citrus circus in your mouth.
     
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    How-To: Make Lobster Rolls with Matty Matheson
    Munchies



    Published on Sep 15, 2016
    Matty Matheson visits the MUNCHIES Test Kitchen in Brooklyn, NY to make a lobster roll to end all lobster rolls.


     
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    15 Minute Dinner Series - Kimchi Tofu Stew
    Brothers Green Eats



    Published on Sep 16, 2016
    Here's my go-to dinner from the past few months! Just a heads up, the kimchi I used in this dish is vegan making this dish vegan, but traditional kimchi has fish products in it. So make sure you buy (or make) vegan kimchi if you the vegan version!

    Cooking starts at 2:45

    Cook Korean - https://www.amazon.com/Cook-Korean-Co...
     
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    Crispy Skin Salmon Recipe | Easy Salmon Steak Recipe | Salmon Recipes
    Vincenzos Plate



    Published on Sep 16, 2016
    Crispy skin salmon is a healthy seafood dish with a delicious pesto and crunchy vegetable sauce.

    -------------------------------------------------------------------------

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    Subscribe to Emma's Goodies Channel: https://www.youtube.com/user/emmasgoo...

    Watch Emma's Limoncello Tiramisu': https://www.youtube.com/watch?v=c57mt...

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    Share it with your FOODIE friends on FACEBOOK
    Get the recipe on my #FoodBlog http://www.vincenzosplate.com/recipe-...
    Check out my website for full recipes and to follow my blog: http://vincenzosplate.com/

    -------------------------------------------------------------------------
    CRISPY SKIN SALMON RECIPE

    Ingredients:
    1x Fresh Salmon Fillet (with skin on)
    1 Zucchini (cut into cubes)
    12 Cherry Tomatoes (cut in half)
    Salt
    Garlic (finely chopped)
    Sundried tomatoes
    Pesto
    Baby spinach
    Lemon
    Extra Virgin Olive Oil
    Lemon Extra Virgin Olive Oil (Only if you can find it)

    Utensils:
    2 x frypan
    Wooden spoon

    Method:
    Step One
    1. To create a Mediterranean base for your crispy skin salmon, heat the saucepan on medium heat and add extra virgin olive oil.
    2. Once it has warmed up, add cubes of zucchini and mix well.
    3. After a few minutes, add cherry tomatoes, garlic, sundried tomatoes and a pinch of salt.
    4. After 5 minutes add pesto and mix again.
    5. Once combined well, add baby spinach and mix through.
    6. Cook for 3 more minuetes or until the baby spinach has darkened in colour and cooked through.

    Step Two
    1. Get the salmon fillet and squeeze some lemon juice over the top, adding a pinch of salt.
    2. Heat a frypan on medium heat and add extra virgin olive oil with a hint of lemon (you can use regular extra virgin olive oil too).
    3. Place the fillet gently into the frypan with the skin down and let it simmer. Cook it for approx 5-6 minutes so it begins to become crispy.
    4. Once the skin turns crispy, turn the salmon fillet and cook the other side 4-5 minutes.

    VINCENZO'S PLATE TIP: I like to have mine medium rare as long the salmon fillet is fresh.

    How to Serve:
    Spread the Mediterranean base on the centre of a plate and place the crispy skin salmon on top.
    You can place the salmon on the plate with the pink part facing up or down and spread a thin layer of pesto on top.
    This crispy skin salmon with a Mediterranean twist is best served with a nice Rose’ wine.

    E ora si mangia…Vincenzo’s Plate
     
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    Beginners Guide to Thai Cooking - Tom Kha Soup, Papaya Salad
    Brothers Green Eats



    Published on Sep 27, 2016
    It took me some time, I won't lie, but I finally got around to getting part two of Thai Cooking, it's worth it, trust me. Two very popular dishes that people often mess up. We got you, plus another treat. Papaya Salad and the Tom Kha Soup will knock your socks off.

    follow Derek and his Thai cooking madness on Instagram @makebistro. Best instastory in the game
    He also does private authentic Thai dinners in Brooklyn. Yes, Derek is not Thai, but honestly, even Thai people are obsessed with his cooking, it is that good.
    Watch his glorious Pad Thai recipe here:
    https://youtu.be/lXj6tkMesyY
     
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    How To Make Every Chinese Takeout Dish (Part 2)
    Brothers Green Eats



    Published on Sep 14, 2016
    Equally delicious as part 1, in the second video we are funking it up with some of my other favorite Chinese takeout dishes.

    Sweet and Sour Chicken
    Char Siu
    Pork Fried Rice
    Hot and Sour Soup


     
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    Chinese Street Food Tour in Shanghai, China | Street Food in China BEST Seafood
    The Food Ranger



    Published on Sep 14, 2016
    Follow me on Insta: http://bit.ly/2c5ojch
    And subscribe to my channel here: http://bit.ly/2cCy2ub
    Chinese Street Food Shanghai - Chinese Street Food - Street Food China
    Chinese street food and Chinese Food in China is incredibly delicious! So I flew to Shanghai, China and have been eating street food, noodles, and dumplings non-stop. Best Street Food to try! The Chinese food is so good in Shanghai! I've eaten street food in Bejing, street food in Chengdu, street food in Xi’an, street food in Guangzhou, and now, street food in Shanghai. A lot of the street food in Shanghai is similar to other street food in China. You can find some unique Shanghai street food specialties here, like xiaolongbao (soup dumplings), shengjianbao (pan fried dumplings), seafood on the street, and some delicious noodles as well. You can also enjoy countless other street foods in Shanghai, many featured in this video.

    The street food in Shanghai was so delicious. The restaurant food and special Chinese cuisine was also very nice! I had some amazing Chinese sesame paste noodles that were to die for!

    Here are the locations for the Chinese street food and Chinese restaurants in Shanghai that I tried:

    1) 00:34 Breakfast Street dà bǐng or shāobǐng, (大饼, 烧饼)- The “Big Cake” - served in sweet or salty versions.
    Restaurant Name: Aihua eatery 爱华饭店 Ài huá fàndiànWūlǔmùqí zhōnglù 296 nòng
    Address:乌鲁木齐中路296弄 Wūlǔmùqí zhōnglù 296 nòng
    Price: 1.5 RMB ($0.22)

    2) 02:00 The famous shāndōng jiānbing 山东煎饼, a famous snack/street food in China, kind of like a Chinese crepe.
    Restaurant Name: 吴记百货店 Wú jì bǎihuò diàn
    Address: 乌鲁木齐中路270弄 Wūlǔmùqí zhōnglù 270 nòng
    Price: 5 RMB ($.0.75) for one

    3) 03:00 Whole roast lamb 烤全羊 Kǎo quán yáng - Xinjiang style from the furthest west province of China.
    Address:You can find this huge market every Friday near Changde road. 1328 Changde Lu, near Aomen Lu (1328常德路近澳门路)
    Price: Pay by weight, 40 RMB ($6.00) was good enough for a serving

    4) 05:20 Xinjiang style beef fried bao - 牛肉煎包 - niúròu jiān bāo - This was probably the oiliest bao I’ve ever had
    Address:Xinjiang Friday weekly street food market (noted above)
    Price: 2.5 RMB ($0.37)

    5) 06:35 Sesame paste noodles - 麻酱面 - májiàng miàn, these were some of the best noodles I’ve ever had.
    Restaurant Name: 味香斋 Wèixiāng zhāi
    Address:雁荡路14号 (Yàndàng lù 14 hào)
    Price: 10 RMB basic bowl plus extra spicy pork, pay around 25~30 RMB ($4.50) for a nice lunch.

    6) 08:25 Famous Shanghai Shēng jiān bāo 生煎包 - These are reason enough to come to Shanghai.
    Restaurant name: 大壶春 Dà hú chūn
    Address:云南南路89号 (Yúnnán nánlù 89 hào)
    Price: 22 RMB ($3.30)

    7) 10:44 Shanghai breakfast street food specialties - Chinese street food breakfast in Shanghai. We had 4 specialties.
    Restaurant name and address: Ajian’s Dough Sticks and Soy bean milk restaurant: 普陀区平利路和西乡路交汇处(阿建油条豆浆店)
    Price: Around 16 RMB ($2.40)

    8) 14:20 Stewed pork made from the essence of fermented tofu (腐乳肉 fǔrǔ ròu), and a gluten dumpling (Dān dàng 单档) filled with juicy pork.
    Restaurant name and address: 上海文庙旁 Right beside the Wenmiao temple in Shanghai, down a back alley street where they sell lots of Anime and Manga.
    Price: 21 RMB ($3.15) for two.

    9) 17:00 The final street feast of the night happened on the outskirts of Shanghai, where Xiaoyun brought me to try a Shanghai summer favourite, crayfish (小龙虾 xiǎo lóngxiā).
    Restaurant name and address: Xing Long Restaurant 闵行区水清路(幸龙餐厅)Mǐnxíng qū shuǐ qīng lù (xìng lóng cāntīng)
    Price: Around 124 RMB ($18.58) for a couple huge plates of crab and crayfish with rice.

    ABOUT THE FOOD RANGER TREVOR JAMES
    -----------------------------------------------------------------------------------------
    My name is Trevor James and I'm a hungry traveler and Mandarin learner that's currently living in Chengdu, Sichuan, China, eating up as much delicious Chinese street food as I can.

    I enjoy tasting and documenting as many dishes as I can and I'm going to make videos for YOU along the way! Over the next few years, I'm going to travel around the world and document as much food as I can for you! I love delicious street food! This channel will show you real Chinese street food and real local food, not that stuff they serve in the Buzzfeed challenge.

    Thanks for watching, and please feel free to leave a comment, suggestion, or critique in the comments below!

    Please make sure to subscribe, it's the best way to keep my videos in your feed, and give me a thumbs up too if you liked this food video, thanks, I appreciate it! You could also share the video too if you liked it, that would be awesome. Thanks a lot!
     
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    Fresh Out Spreads Ep1- 3 meal episode
    Fresh Out- Life After The Penitentiary



    Published on Dec 9, 2015
    Fresh Out brings you gourmet meals penitentiary style! When you're locked down it takes a certain level of creativity to come up with delicious meals. Chef V and Big Herc show you what type of spreads they were able to put together while in prison.
     
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    Fresh Out Spreads Ep2- Chinese Food
    Fresh Out- Life After The Penitentiary



    Published on Dec 16, 2015
    Fresh Out brings you gourmet meals penitentiary style! When you're locked down it takes a certain level of creativity to come up with delicious meals. Chef V and Big Herc show you what type of spreads they were able to put together while in prison.
     

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