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

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Munchies Guide to Berlin: Nighttime in Berlin
Munchies


Published on Jul 2, 2016
In this final episode of the MUNCHIES Guide to Berlin, Kavita meets legendary 'Komet Bernhard', an old raver who is still young at heart.

At Industry Standard, one of the city's rare gastro pubs, she learns what spirit drives Berlin, before pushing herself through warschauer straße—probably the most crowded party junction in Europe.
Subscribe to Munchies here: http://bit.ly/Subscribe-to-MUNCHIES

Watch the full MUNCHIES Guide to Berlin: http://bit.ly/29aRqdt
 

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Best Vegetarian Dish Thai Pumpkin and Coconut Curry
Yogasync.tv


Published on Jul 3, 2016
This Pumpkin & Coconut Curry is beautiful to serve and so delicious. Makes for a flavorful side dish, but is also a meal unto itself. Enjoy following Master Chef Ram as he guides you through this in real time.
 

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The New Wave of Craft Brewing with New Belgium
Munchies


Published on Jul 6, 2016
Meet the people behind some of your favorite beers, at New Belgium Brewing Company in Fort Collins, Colorado. From contemporary classics like Fat Tire to newer-wave brews like sour beer La Folie, New Belgium shows that a team of the best people will make the best beer. This is a brewery that cares just as much about its people as its product. Biking, volleyball, beer after work—hey, can we work at New Belgium?

WATCH NEXT:
Munchies Guide to Berlin: Nighttime in Berlin: http://bit.ly/29ixHGo
 

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Great Vegetarian recipe ideas Potato and Zucchini Rostis
Yogasync.tv


Published on Jul 5, 2016
Potato and Zucchini Rostis is a very healthy recipe to prepare a crunchy meal using potatoes and zucchini. Follow along with the Chef in real time .

Visit us for 50 other great vegetarian recipes and plenty of Yoga
From the http://yoga.org.nz members area.
 

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Great Vegetarian Recipe Spinach and Potato Fritters
Yogasync.tv


Published on Jul 6, 2016
Spinach and Potato Fritters a wonderful, tasty yet healthy dish that even the avowed carnivore would love to eat! Join Master Chef Ram to make this delicious dish.

Visit us for 50 other great vegetarian recipes and plenty of Yoga
From the http://yoga.org.nz members area.
 

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How-To: Make A BBQ Lunch At Home
Munchies


Published on Jul 7, 2016
Daniel Delaney—founder of Delaney Barbecue and Delaney Chicken in New York— invites us into his kitchen to show us how to make the ultimate summer lunch. Daniel teaches us how to make a smooth bourbon lemonade that we're sure to be drinking all summer long and walks us through the steps of smoking pork belly. Once the bacon is ready, Delaney shows us how to assemble a sandwich with homemade pickles and tomato jam. Paired with some slaw, this sandwich is sure to raise the stakes for your summer BBQ's.
 

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Bucatini all'Amatriciana | Pasta Amatriciana | Win a Trip to Italy
Vincenzos Plate


Published on Jul 8, 2016
Pasta all’Amatriciana is a traditional Italian dish which uses classic ingredients to create the perfect combination of flavours. Mixing salty guanciale with tangy pecorino cheese, scrumptious Mutti peeled tomatoes and a classic strand of bucatini pasta may sound simple – and the recipe sure is – but the flavours will surprise and delight as they explode on your tastebuds. Check out this recipe filmed (and eaten!) in Abruzzo, using fresh, local Italian ingredients.

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

WIN A TRIP FOR TWO TO #ITALY!* thanks to Mutti Pomodoro Australia
Enter Mutti’s “Perfect Dish” competition for your chance to win a #culinary experience in #Tuscany
All you need to do is create YOUR OWN #perfectdish using your favourite #Mutti product.
(*Australian residents only. T&C's apply)

------CLICK HERE TO ENTER----- http://bit.ly/WinaTripToITALY

Learn more about Mutti Tomatoes: http://www.mutti-parma.com/au/#!/contest

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

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/AMATRICIANArecipe
Check out my website for full recipes and to follow my blog: http://bit.ly/vincenzosplate

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

BUCATINI ALL' AMATRICIANA | AMATRICIANA RECIPE

INGREDIENTS:
250g Bucatini Pasta
250g guanciale (pig cheek)
Handful of fresh basil
400g Mutti peeled tomatoes
Pecorino Romano (as much as you like)
Extra virgin olive oil (EVOO)
½ glass white wine
Dried chilli (pepperoncino)
Rock salt
Pepper
5L water

METHOD:
1. Cut the guanciale into thin short strips and put to the side.
2. Drizzle a small amount of EVOO into a pan and heat it up.
3. Once the oil is warm, add the guanciale to the pan and leave it to crisp slightly, stirring occasionally.
4. To bring out the flavour of the guanciale for the Bucatini all’Amatriciana, add ½ glass of white wine and stir it through. Leave it to evaporate.
5. Open a can of Mutti peeled tomatoes and pour the contents into a bowl. Using the back of a fork, squash down the large tomatoes and stir.
6. Add grated pepper to the sauce, along with dried chilli and a handful of grated pecorino romano. Mix it together well.
7. Once there is just a small amount of liquid left in the pan, add the sauce mixture and stir.
8. Turn the heat down to low and leave the sauce to simmer for 15-20 minutes.
9. Boil 5L of water in a large pot and once ready, add a generous pinch of rock salt and stir until dissolved.
10. Cook the Bucatini pasta (according to packet instructions for al dente).
11. Once the pasta is ready, strain it well and add it to the pan. Using a wooden spoon, smother the sauce all over the pasta so it is infused with the bold, salty flavours.

HOW TO SERVE:
1. Serve a portion of the Bucatini all’Amatriciana pasta in the centre of a coloured plate.

2. Make sure there is enough guanciale on the plate – if not, add more! – and sprinkle with a very generous amount of grated Pecorino Romano cheese.

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

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ITALY (DAY 6) Amazing Seafood Dinner | Trabocco Sasso della Cajana in ABRUZZO
Vincenzos Plate


Published on Jul 11, 2016
SEAFOOD DINNER at Trabocco Sasso della Cajana in Vallevo' Abruzzo. This is an ancient Fisherman Hut turned into an amazing seafood restaurant. Come to Abruzzo to experience this incredible part of the world
 

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ITALY Day 8 | Cantina Zaccagnini
Vincenzos Plate


Published on Jul 12, 2016
CANTINA ZACCAGNINI. I spent a marvelous day at Cantina Zaccagnini and I got spoiled. Check out he amazing welcome I received once I arrived at the Cantina.
I want to thank everyone from Cantina Zaccagnini especially Gianluca who made me cry with his beautiful gift.
 

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How to Make the Best Chicken, Bacon, and Lettuce Sandwich
Munchies


Published on Jul 12, 2016
There is nothing better in life than a chicken, bacon, and lettuce sandwich, so a young chef named Claire Bergé-Lefranc is here to show you how to make it even better with a shitload of horseradish and lemon cream cheese, homemade pickled cucumbers, and of course, crisp bacon.

WATCH NEXT: How To Make Grilled Cheese with Matty Matheson and Kids: http://bit.ly/29EqnYJ
 

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MUNCHIES Presents: A Culinary Trip to Seoul with Parachute
Munchies


Published on Jul 14, 2016
Eat your way through Seoul with Parachute, one of the best restaurants in Chicago.

WATCH NEXT: A Night Out in Seoul with Tuk Tuk Noodle Thai: http://bit.ly/29T24W5
 

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ITALY DAY 10 | The Aussies Arrived in ITALY | Italian Lunch at Nonna
Vincenzos Plate


Published on Jul 13, 2016
My parents in law just arrived in Italy and we are having a big Italian Lunch at Nonna's. Aussies in Italy
 

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Mongolian Chicken Recipe
The Bald Chef


Published on Jul 13, 2016
This is Mongolian Chicken Recipe is a very tasty stir-fry that everyday people can cook up. I guess it’s a cousin to the Mongolian beef recipe, but most are familiar with at their local Chinese carryout. Utilizing white meat chicken as an ingredient makes it much more healthy. The Bald Chef will show you step by step all the ingredients and cooking instructions to create this healthy chicken stir fry recipe. I recommend you give it a try, the results are quite delicious. In this video we will show you exactly how to make this Mongolian chicken recipe.
 

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Action Bronson: Random Moments in Food
Munchies


Published on Jul 18, 2016
In between recording some new music and shooting the second season of FTD, and breaking new ground in television with Traveling the Stars: Ancient Aliens with Action Bronson we managed to wrangle our titan of new media for the Munchies audience. In this episode, Action debuts a chicken sandwich recipe, eats cevapi in Queens, Thai food in Las Vegas, and eats a 7-month dry aged steak with weed entrepreneur Berner.
 

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A Little Piece of Japan in Chelsea: The Sushi Chef with Hideo Kuribara
Munchies


Published on Jul 18, 2016
Hideo Kuribara is the owner and sushi chef of Ushiwakamaru in Chelsea, New York. From a young age, Kuribara knew sushi was what he wanted to dedicate his life to and has worked hard ever since to perfect his craft.

WATCH NEXT: Japanese Tradition in the Heart of Los Angeles: The Sushi Chef with Kiyokawa: http://bit.ly/2aaLu70
 

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How-to: Make a Ham, Egg, and Chips Sandwich with Max Halley
Munchies


Published on Jul 26, 2016
In this episode of How-to, Max Halley, owner of Max’s Sandwich Shop in North London (the late-night sandwich shop you can get pissed in), shows us that there’s more to a sandwich than simply putting shit between two slices of bread.
 

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Street Food Around The World - Street Food Videos - Street Food
Street Food


Published on Jul 26, 2016
Street Food Around The World - Street Food Videos - Street Food

Subscribe : http://www.youtube.com/c/StreetFoodHD

Part 1 : https://youtu.be/Ieb-SQ-Ka18
Part 2 : https://youtu.be/EUQqRnvzsSQ
Part 3 : https://youtu.be/SpC7A94VqA4
Part 4 : https://youtu.be/4-fLDs57PPY

Street Food Thailand :
Part 2 : https://youtu.be/V41F1_3vhak
Part 5 : https://youtu.be/JGBxdYI5DAs

Ice Cream Thailand : https://youtu.be/YSQxQN6WTaI

Japanese Food : https://youtu.be/0I8bMf3c7-U
 

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Momofuku Cooks Impossible Foods' Meat-Free Burger that Bleeds
Munchies


Published on Jul 27, 2016
Silicon Valley startup Impossible Foods debuts its long-awaited meat-free burger that looks—and bleeds—just like beef to the public, live on MUNCHIES. Pat O. Brown, CEO and founder of Impossible Foods, was joined by Momofuku founder and chef David Chang—along with Matt Rudofker, executive chef of Momofuku Ssäm Bar, and host Charlet Duboc—to cook the burger to juicy perfection in the MUNCHIES kitchen. Chang also announces that, starting today, the Impossible Foods burger is now available on the menu at Momofuku Nishi in Manhattan. It's a delicious, umami-rich win for meat-lovers and vegetarians alike who want burgers that help, not harm, the environment.
 

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ITALY | Lunch in Sulmona and Visiting Rocca Calascio | Visit ABRUZZO
Vincenzos Plate


Published on Jul 29, 2016
Today we are visiting 2 stunning places in Abruzzo.
Sulmona is a marvelous town who lived in 4 different eras: Roman, Medieval, Baroque and Renaissance.
Rocca Calascio: At an elevation of 1,460 metres (4,790 ft), Rocca Calascio is the highest fortress in the Apennines. Built of stone and masonry exclusively for military purposes and intended only to accommodate troops and never as residence for nobles, the fortress overlooks the Plain of Navelli at one of the highest points in the ancient Barony of Carapelle.
 

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ABRUZZO ITALY | How to Eat PIZZA like an ITALIAN
Vincenzos Plate


Published on Jul 31, 2016
We are at Ristorante Pizzeria "La Casa Gialla" in Ronzano, Abruzzo.
In this video we are showing you how to eat pizza like an Italian. Before you start eating your favorite Italian Pizza (Pizza is Italian and it's originally from Naples so I shouldn't call it Italian Pizza) make sure you open your tummy with some delicious starters.

Pizza is from Naples and needs to be respected. Pizza Hut, Domino and those other disgusting pizza franchising should be banned as they serve the worst pies (can't call them pizza) ever
 

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ABRUZZO ITALY | The City of Pescara and the Southern Italian Lifestyle
Vincenzos Plate


Published on Aug 2, 2016
Today I am taking you on the Ponte di Pescara where you can overlook at the stunning coast of Pescara, the city and the Mountains of Abruzzo.
Later on we are going to have pizza on the beach and a ride on the pedalo. Enjoy the city of Pescara and the Italian Summer Lifestyle
 

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How-To: Make Classic & Buffet Style Omelettes
Munchies


Published on Aug 2, 2016
Our friend Chef E-Dubble aka “The People’s Chef” is back. He takes a break from running his Grilled Fraiche food truck and cooking for his celebrity clientele to teach you the basics of Omelettes 101. He’s got you covered – from the classic 3-fold French omelette to buffet-style omelettes stuffed with everything from shrimp and ‘shrooms to honey goat cheese. Breakfast doesn’t have to be boring, so gather your fixings and get those eggs a crackin’!

WATCH NEXT:
How to make Egg Rolls with Chef E-Dubble: http://bit.ly/2aElcb8

Subscribe to Munchies here: http://bit.ly/Subscribe-to-MUNCHIES

Check out http://munchies.tv for more!
 

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Would You Pay To Eat In A Dumpster?
Seeker Stories


Published on Aug 4, 2016
Watch the next video to learn more about San Francisco's zero waste goal: https://www.youtube.com/watch?v=Cg3OA...

Subscribe! https://www.youtube.com/c/seekerstori...

Laura Ling attends a dinner party in a dumpster, eating food that would have otherwise been wasted or thrown away because it was imperfectly shaped. She talks with the founder of Salvage Supperclub to understand the impact of food waste in the world and what we can be doing to reverse some of those detrimental statistics.

To learn more about Salvage Supperclub, check out: https://www.facebook.com/salvagesuppe...

To learn more about food waste, check out ReFed: http://bit.ly/2awbPxe
 

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Bong Appetit: Bud and Breakfast
Munchies


Published on Aug 4, 2016
On this episode of Bong Appetit, Abdullah is in Seattle to enjoy some good ol’ fashioned Pacific Northwest cannabis hospitality. His first stop is the production facility for Craft Elixirs, where founder Jamie Hoffman concocts cannabis-infused elixirs for all kinds of applications from French toast to tiki cocktails. Abdullah dives head first into the world of infused syrups and whips up a batch of their blueberry-orange Ballard Beat syrup to take along for the next part of his adventure.

Abdullah and Jamie check in to the Emerald City’s finest cannabis-friendly “bud and breakfast,” The Winston House, for some well-deserved R+R. After indulging in a breakfast feast topped with Jamie’s infused elixirs and sampling everything else this cannabis-inspired retreat has to offer, Abdullah ends the day with some bodywork that brings new meaning to the concept of “body high."

WATCH NEXT:
Bong Appetit: Stoned Shabbat Dinner: http://bit.ly/2ajFd8x
 

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Unsere Top Restaurants in Puerto del Carmen
hevrie


Published on Aug 5, 2016
Das sind unsere besten Restaurant´s in Puerto del Carmen.
Hier stimmt einfach alles.
Ambiente, freundlichkeit, sehr gute Speisen und Vielfalt, sehr guter Service, Preis-Leistung usw.

Restaurante da Vinci Av. de las Playas 76 www.davincilanzarote.es
Restaurante Antica Trattoria di Verona Av. de las Playas 53
www.anticatrattoriadiverona.com
Lani`s Cafe-Restaurant Av. de las Playas 26
www.lanissuites.com
Restaurante la Ola Av. de las Playas 10
www.cafelaola.com
Restaurante Taberna de Nino Calle Tanausu 2
+34928515783
Restaurante Peking Duck Av. de las Playas 47
 

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ABRUZZO ITALY | Emotional Time Reconnecting with my GreatGrandparents | Villa Petto Teramo
Vincenzos Plate


Published on Aug 7, 2016
In this video I am taking you to the small mountain town of Villa Petto in Abruzzo which is where my GreatGrandparents come from.
It's very emotional reconnecting with the roots and to go into the church where my greatgrandparents got married.
 

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Ultimate Shredded Chicken Burrito Recipe
The Bald Chef


Published on Aug 7, 2016
This ultimate shredded chicken burrito is a time tested classic. The shredded chicken utilized in this burrito, is simmered in a Adobo Chipotle and tomato sauce. I will show you step-by-step how to make this chicken smothered burrito recipe. This is one of those . Tex-Mex kind of recipes, not true Mexican, but oh so good. Once we have cooked the chicken in this Adobo Chipotle and tomato sauce, we will remove the chicken from the stockpot, and shred out the chicken. The sauce that is rendered, from the cooking process of the chicken certainly makes a perfect smothering sauce for the burrito. After rolling out the shredded chicken in a flour tortilla, we will top the burrito with shredded Mexican cheese, and the oh so delicious Adobo Chipotle and tomato sauce. The final step in this recipe is to crown the burrito with a little bit of pico de gallo, which you can find on my YouTube channel, sliced avocado, and of course shredded iceberg lettuce. If you’re looking for a incredible Mexican style shredded chicken burrito recipe you may have just found what you’re looking for. This a Bald Chef Classic Tex-Mex recipe, all ingredients to make the perfect shredded chicken burrito are shown.
Latinesque by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/...)
Source: http://incompetech.com/music/royalty-...
Artist: http://incompetech.com/
 

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SLOW FOOD | Best Restaurant In The World: IL MANDRONE
Vincenzos Plate


Published on Aug 8, 2016
The Best restaurant in the World according to my belly.
Ristorante Il Mandrone is a family owned restaurant and they cook every single dish using the best local fresh ingredients available on the day and on the season. Going to this SLOW FOOD restaurant you will have one of the best culinary experiences of your life.

SLOW FOOD | Best Restaurant In The World: IL MANDRONE
 

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The Art of Japanese Cuisine in Austin: The Sushi Chef with Tyson Cole
Munchies


Published on Aug 8, 2016
When you want sushi in Texas, you go to one of Tyson Cole's restaurants. Uchi, Chef Cole's first restaurant in Austin, is where his life as a restauranteur began, but his dedication to perfecting the art of sushi started long before. Starting as a dish washer, Chef Cole knew that all he wanted to do was become a sushi chef, so he worked as hard as possible to achieve that.

We headed to Austin to see where Cole's career began and learn more his approach Japanese cuisine.

WATCH NEXT:
A Little Piece of Japan in Chelsea: The Sushi Chef with Hideo Kuribara: http://bit.ly/2aTeePB
 

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ABRUZZO ITALY | Porchetta Day 2016 | SLOW FOOD at it's Best
Vincenzos Plate


Published on Aug 10, 2016
PORCHETTA DAY 2016. Another amazing Italian lunch where Dad is preparing his famous Pappardelle with wild boar and Porchetta.
If you are a real FOODIE this is definitely an episode not to be missed.
Enjoy and Buon Appetito.
E ora si mangia...Vincenzo's Plate
 

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The Steve Martorano Story
illwalk


Uploaded on May 11, 2010
Hear from Steve Martorano how he got started and what makes the magic happen.
 

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Steve Martorano on the Streets of South Philly
Martorano


Uploaded on Feb 2, 2012
Steve Martorano takes a trip back to his old neighborhood in South Philly where he started cooking sandwiches in his families basement.
 

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Eat And Critique Show Live from Martorano's Cafe...
AMP2TV Productions


Published on Feb 10, 2014
The Eat and Critique show come to you live from Cafe Martorano, and even show us a thing or two about cooking...This special was carried by WBZT 1230 and WZZR 94.3fm Real Radio on Sunday Feb 9...watch and listen to all the fun...Eat and Critique can be seen on their website www.theatandcritiqueshow.com every Sunday 1-2pm and heard on iHeart and WZZR 94.3fm...
 

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ABRUZZO ITALY | The Town of Scanno | Breathtaking Views from Lake of Scanno
Vincenzos Plate


Published on Aug 14, 2016
One of the most stunning places in Abruzzo: SCANNO and the LAKE OF SCANNO (Which is know as the lake of Love because is shaped like a Love Heart)
 

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Steve Martorano Shows How To Make Pasta Carbonara and Puttanesca Recipes!
VegasStarChefs


Published on Apr 12, 2015
Yo Cuz! Philly's own Steve Martorano shows you how he makes bucatini carbonara and puttanesca, East Coast style, with Rustichella d'Abruzzo pastas--live in the kitchen at Martorano's in Paris Las Vegas on the Vegas Strip! And a little personal philosophy thrown in! See more about Steve's new book here: http://amzn.to/1CLPhJv FIND Rustichella d'Abruzzo bucatini here! http://amzn.to/1cnH3lt