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

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USDA Prime Dry Aged Tomahawk Steaks
Abom Adventures


Published on Jun 3, 2018
These steaks were a gift from a long time viewer. My first time both cooking and eating dry aged beef. I invited my cousin Alex to join me with trying out these high quality steaks, and they did not disappoint!
I used my Kamado Joe grill and the reverse sear method of cooking.
These steaks were supplied by the Chicago Steak Company. They were kind enough to make a promo code for me to share on this video. Use "ABOM79" to gain 20% off your order.
https://www.mychicagosteak.com/offers...
 

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Revisiting McDonald's Chicken McGriddle
TheReportOfTheWeek



Published on Jun 4, 2018
Taking a step back in time and looking at how McDonald's Chicken McGriddle has changed over the last year.

My Review in Question ► https://www.youtube.com/watch?v=bCzfk...

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Osaka's Flamethrower Street Food Chef ★ ONLY in JAPAN
ONLY in JAPAN


Published on Jun 2, 2018
When a sushi chef meets a flamethrower, it creates the hottest street food restaurant in Osaka!
There's a chef who has been cooking by flamethrower for over 25 years and the food ー is gourmet quality delicious!

In this episode, I travel to Izakaya Toyo (居酒屋とよ) to experience Osaka's "hottest" street food.

Toyoji-san opened his street side izakaya on the site of a parking lot in 1992, and today it's one of Osaka's most notable sushi stops. With a flamethrower, Toyoji-san can grill up a lot of maguro cheek meat for dozens of hungry customers in minutes, and the fire attracts an audience! The chef is a real entertainer and the food is outstanding, but it's the reasonable prices that keeps regular customers coming back for years.

Eating flamethrower cuisine is amazing! The outside is cooked well and the inside remains moist and juicy. Toyoji-san's secret is to balance the hot with the cold. He has a bucket of ice water next to the grill. He periodically dips his hand into the ice water to balance the temperature and allows him to amazingly cook barehanded with the flamethrower!

Where is Izakaya Toyo?
https://goo.gl/maps/ns158W1rskk
Station: Kyobashi (Osaka)

Open 4 days a week from 14:00 to 22:00.
Closed Sundays, Mondays, Thursdays

Featured in this episode:
★ Uni | Sea Urchin
★ Ikura | Salmon Fish Eggs
★ Grilled Maguro Cheek Meat
★ Unagi | Eel
★ Umi Budo | Sea Grapes
 

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ITALY UNEXPLORED - Italian Food Feast, Pescara & Chieti | Abruzzo Travel Documentary
Vincenzos Plate


Published on Jun 10, 2018
It’s a hearty Italian greeting from Vincenzo in his home town of Pescara where his wonderful ‘famiglia’ welcome you to feast at their table with arms wide-open. The beach city is revealed as one of the most vibrant places to visit in Abruzzo (Italy); bursting with life and yet often overlooked. Vincenzo also takes a boat ride to explore near-by San Vito where historical fisherman huts are explored and Prawns with cognac are cooked and served on the water.

This is the official TV series "Italy Unexplored" directed and produced by my wife Suzanne and I. This travel documentary series won the Best Travel Program of the year at The Taste Awards 2017 and we are very proud to finally have this amazing Italy travel documentary on youtube.

Join my Small Group Private Italian Tour and discover the secret gems of Italy with me. Check out the itinerary and make sure you book asap (Only 10 spots available) http://www.vincenzosplate.com/italy-u...

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

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Share it with your FOODIE friends on FACEBOOK

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

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Neighbor brought over more aspargus & asked me to keep an eye on the house.
Last time I cut it up, microwaved it in water, poured the water out & added a little butter & pepper. Wonderful.
This time his wife told me to take a few spears wrap in bacon and bake for 20-30 minutes at 350 deg.
Either way it was fantastic!
 

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The Quest to Perfect the Dry-Aged Burger at Threes Brewing — Prime Time
Eater



Published on Jun 10, 2018
On today's episode of Prime Time, Ben Turley and Brent Young are tackling the dry-aged burger at their restaurant.

Eater is the one-stop-shop for food and restaurant obsessives across the country. With features, explainers, animations, recipes, and more — it’s the most indulgent food content around. So get hungry.

Subscribe to our YouTube Channel now! http://goo.gl/hGwtF0
 

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egg rant? Sandwich chat? Whining and dining?
BCtruck, rebuild, repair,repurpose


Published on Jun 10, 2018
Not sure what to call this. Bring on the thumbs down you non productive gamers. I dont typically answer comments on my sunday rants and this one is no exception, but if you cant express your opinion without being filthy, I will remove the comment. Have a great sunday, unless youre a gamer, then every day is sunday.
 

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Best Jerk Chicken in The World Summer Recipe | From Chef Ricardo Cooking Shows
Chef Ricardo Cooking


Published on Jun 14, 2018
 

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The Untold Truth Of Anthony Bourdain's Friend Eric Ripert
Mashed


Published on Jun 14, 2018
If you're new, Subscribe! → http://bit.ly/Subscribe-to-Mashed

Eric Ripert is one of the classiest chefs to hit the culinary scene in recent memory. Born in Antibes, France, Ripert developed a passion for cooking at a young age and became an internationally renowned chef while he was still in his 20s. Ripert also hosts the PBS show Avec Eric, frequently judges on Top Chef, and has authored several books. The chef is also known for his enduring friendship with Anthony Bourdain. It was Ripert who discovered Bourdain in his hotel room after he ended his own life on June 8th, 2018. The two had been friends for years, with Ripert making frequent appearances on Bourdain's shows No Reservations and Parts Unknown. Casual fans of Bourdain's work may be curious about Ripert's backstory and their friendship. Here are a few things you may not know about chef Eric Ripert...

Early days | 0:50
Mother knows best | 1:42
A former "angry chef" | 2:13
Buddhism changed his life | 2:55
Success on his terms | 3:25
Best friends | 4:15

Read more here → http://www.mashed.com/125724/the-unto...

Famous Names In Food
https://www.youtube.com/playlist?list...

The Untold Truth Of The Cake Boss
https://youtu.be/X7FGZ8tFFD8?list=PLP...

Famous Chefs Who Are Jerks In Real Life
https://youtu.be/2DNMpKHz4dc?list=PLP...
 

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Why Is Pennsylvania Obsessed with the Food at This Gas Station? — Cult Following
Eater


Published on Jun 15, 2018
Welcome back to Cult Following! Are these hoagies enough to make Wawa a food destination?

Eater is the one-stop-shop for food and restaurant obsessives across the country. With features, explainers, animations, recipes, and more — it’s the most indulgent food content around. So get hungry.

Subscribe to our YouTube Channel now! http://goo.gl/hGwtF0
 

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Number One Rice And Peas In The World Make It For Father Day | From Chef Ricardo Cooking
Chef Ricardo Cooking


Published on Jun 15, 2018
 

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IHOb Burger ?
TheReportOfTheWeek


Published on Jun 16, 2018
Today I try The Classic burger with Bacon from IHOb (formerly known as IHOP) which is now the biggest burger chain in America.

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Marinated Mozzarella Balls! (With Basil and Cherry Tomatoes)
Cooking with Shotgun Red


Published on Jun 18, 2018
Marinated Mozzarella Balls! (With Basil and Cherry Tomatoes)

Start with 2 tubs of Mozzarella balls. (8 oz. each)
Rinse and set aside. You will need 1 1/2 cups of cherry tomatoes.

Make a marinade!

Blend 1 cup of Basil leaves, 1 tbs. chopped parsley, 1 tsp. garlic,
1 tsp. lemon juice, 1/2 tsp. red wine vinegar, and pinch of oregano.
Then start with 1/4 cup olive oil and add oil a little at a time until it gets smooth.

You can use a food processor.

After it is blended add 1/3 tsp. red pepper flakes and then a pinch of salt and pepper. (forgot to add the salt and pepper in the video)

Pour mixture over the cheese balls and store in the refrigerator.
When it is time to serve add the tomatoes and chill for no more
then 1 to 2 hours.

Remember tomatoes don't go in the refrigerator they are best
stored on the counter at room temperature.

If you bring tomatoes home from the store and put them in the
refrigerator they loose there taste. That is why the tomatoes are
never in the refrigerated section at the store.

Serve on a bed of lettuce or make appetizers by putting a cheese
ball then 1/3 piece of a basil leaf then a cherry tomato on a tooth pic.
 

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What You Should Really Know Before Eating At A Buffet
Mashed


Published on Jun 16, 2018
If you're new, Subscribe! → http://bit.ly/Subscribe-to-Mashed

Love them or hate them, buffets are hugely popular in the restaurant world. The idea of the buffet has its roots in the Swedish smorgasbord, which was originally a spread of appetizers offered before the main course. Today, buffets are all over, and it's hard to imagine how they could possibly be profitable. Curious as to how it all works, or want to get the most out of your trip to the buffet? Here's what you should know for your next trip to a modern-day smorgasbord…

Breaking even | 0:23
Fill 'er up! | 1:03
Combating food waste | 1:50
Worth the risk? | 2:21
The price you pay | 3:07
Healthy options | 4:07

Read more here → http://www.mashed.com/36571/truth-buf...

Helpful Tips
https://www.youtube.com/playlist?list...

Restaurant Foods To Steer Clear Of According To Chefs
https://youtu.be/Z-2l5pKt6a0?list=PLP...

Ex-Workers Reveal The One Item You Should Never Order At Wendy's
https://youtu.be/rTQ1mpr-9MQ?list=PLP...

The Simple Trick That Makes Chicken Breasts So Much Better
https://youtu.be/Wgdrepp49EM?list=PLP...

Those Annoying White Strings On Bananas Actually Have A Purpose
https://youtu.be/Bnx6TqOXp6E?list=PLP...

What The Drawer Under The Oven Is Really Used For
https://youtu.be/vsE5-WV2bfI?list=PLP...

The Real Reason You Should Never Drain Pasta In The Sink
https://youtu.be/myLlNUjV7D0?list=PLP...

Website → http://www.mashed.com/
Like us → https://www.facebook.com/MashedFood/
Instagram → https://www.instagram.com/mashedfood/
 

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ITALY UNEXPLORED - Sulmona, Confetti Factory & Street Food Market in Italy | Travel Documentary
Vincenzos Plate


Published on Jun 18, 2018
This episode brings to life the incredible produce from the fertile land of Abruzzo.
It’s an adventure in the main piazza of the town of Sulmona known for its markets and its sugar covered almonds. Vincenzo meets an array of characters and tastes almost everything in sight including famous ‘Porchetta”, fresh truffles and divine fresh figs, before visiting a remarkable B&B that has become the jewel of the city – and has a view to match. Seriously this B&B has the one of the best views in the entire world.
And the recipe featured? Zucchini fritters with ingredients bringing market to table.

This is the official TV series "Italy Unexplored" directed and produced by my wife Suzanne and I. This travel documentary series won the Best Travel Program of the year at The Taste Awards 2017 and we are very proud to finally have this amazing Italy travel documentary on youtube.
 

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Where to Eat in NYC's Little Italy - Food Neighborhoods, Episode 1
ZAGAT


Published on May 26, 2017
Emilio Vitolo, owner of the famed Emilio's Ballato, has worked in NYC's Little Italy for decades. Follow along as he and his son Anthony tour some of their favorite places to eat Italian in the neighborhood.
 

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Eggs Benedict Recipe? Rachael Ray's? No, it's Farm Girl! Poached eggs, hollandaise recipe & ham
Banshee Moon


Published on Jun 21, 2018
Is Farm Girl Rachael Ray's sister? Eggs Benedict Recipe? Poached eggs, hollandaise recipe- eggs & ham. Is farm Girl Elvis' daughter or Rachael Ray's sister? Maybe not... Will we know without a test? Stay tuned! Watch our cooking shows for more info!!
 

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ITALY UNEXPLORED - Best Italian Food in Italy & Montepulciano Winery | Travel Documentary
Vincenzos Plate


Published on Jun 24, 2018
SUBSCRIBE TO MY CHANNEL so you won't miss any episodes: http://bit.ly/SubscribeToMyYOUTUBEcha...

How about a helicopter ride over a historical city bursting with Roman remains and castles? Or visiting a castle and devouring some of the reasons Abruzzo has recently won the accolade for the best italian food in Italy while visting a purpose-built castle to experience how Royalty once lived? All in a days’ work as Vincenzo visits Celano Abruzzo..
And what is wine without food? Vincenzo gets uncensored access behind the scenes of an award winning winery (Cantina Zaccagnini in Bolognano) and cooks up a heavenly pasta recipe with his Dad right in the middle of the vineyard.

This is the official TV series "Italy Unexplored" directed and produced by my wife Suzanne and I. This travel documentary series won the Best Travel Program of the year at The Taste Awards 2017 and we are very proud to finally have this amazing Italy travel documentary on youtube.
 

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Grilled Asparagus - 2 Easy Recipes with Parmesan Cream Sauce
Cowboy Kent Rollins


Published on Jun 22, 2018
Used in this video: Mesquite Seasoning available here: https://kentrollins.com/shop-1/

Related video: Get better flavor from your gas grill: https://youtu.be/TzEdi6CT4W8



Grilled Asparagus

1 bunch asparagus
Olive oil
Mesquite seasoning https://kentrollins.com/shop-1/ (or seasoning of your choice)

-Trim the ends off the asparagus and place in a bowl. Generously pour on the olive oil and toss to coat. Sprinkle on the seasoning and toss again to coat evenly.
-Cover and place in the icebox for 2 hours.
-Before grilling, remove from the icebox at least 40 minutes to allow the asparagus to warm.
-Be sure the grill is clean, greased and hot. Place the asparagus on the grill, close the lid and grill until tender. Roll the asparagus around frequently to get an even char.


Parmesan Cream Sauce

4 tablespoon unsalted butter
¾ cup heavy cream
Sea salt, to taste
Coarse ground black pepper, to taste
1 egg
Juice of 1/2 lemon
3 - 4 tablespoons tablespoons of grated parmesan cheese

-Melt the butter and stir in the cream. Whisking constantly. Season to taste.
-In a small bowl, whisk the egg until smooth and then stir lemon juice slowly.
-Immediately bring the butter and cream back to a simmer and slowly add egg mixture, whisking constantly until it thickens just slightly.
-Whisk in cheese.
-Pour over Asparagus and serve.


Veggies in Tinfoil

I head of broccoli, cut into bite-sized pieces
½ bundle of asparagus
5 small red potatoes, cut into bite-sized pieces
Olive oil or Avocado OIl
Red River Ranch Mesquite Seasoning or seasoning of your choice
6 tablespoons butter, cut in pieces
4 slices bacon, cut into 2 inch pieces


-In a large bowl, drizzle the broccoli, asparagus and potatoes well with the oil and toss to coat.
-Season with the mesquite, to taste. It's recommended to let set covered in the icebox for 2 hours before grilling. Let warm before grilling.
-Preheat the grill to hot. Tear off a large section of heavy tin foil and place half the bacon on the bottom, then layer veggies on top. Finish with the remaining bacon. Place the butter on top.
-Wrap tightly with tin foil and place on the hot grill. Shut the lid for about 5 minutes, flip and cook for an additional 5 minutes
-Open the tinfoil up to allow the smoke flavor to absorb, close the lid and cook for an additional 3 to 5 minutes or until the veggies are fork tender.

==========================
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How To Cook Szechuan Seared Ribeye Steak!
Ballistic BBQ


Published on Jun 24, 2018
Szechuan Seared Ribeye! Inspired by Legit Szechuan Food, on this video I go low and slow with a GIANT ribeye steak, then finish off the sear in a Carbon Steel Skillet with authentic Szechuan spices.
 

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Easy Quick Dinner Recipe For College Dorm Students & Beginners: Steak, Green Beans & Egg Noodles
PBJVintageCookingVidz1


Published on Feb 14, 2016
Easy to cook recipes for college students on dorms and for beginners learning how to cook

Today we're making Steak, Green beans, and egg noodles

Rinse off boneless chuck steak and place in baking pan

Chop up 1 medium size yellow onion and place it into the baking pan with the steak

Season the steak with 1 tbs of seasoning salt, 1/2 tsp of garlic powder, 1/2 tsp of onion powder, 1/2 tsp of black pepper, 2-3 tsps of minced garlic, and 3 tsps of Worcestershire sauce.

Add 1/4 cup of water or beef broth

Cover with aluminum foil and place in a pre heated 350 degree oven and bake for 1-1/2 hrs

Poor green beans into a frying pan with a little of the can juice, 1 tbs of butter, a 1/2 tsp of seasoning salt, 1/2 tsp of black pepper, a 1/2 tsp of sugar, stir and cook over high heat for about 7-8 minutes

Place a pot over high heat and add about 2 cups of water to the pot. Once water comes to a boil add egg noodles (up to 4-5 cups) and boil for 8-10 mins

Once done drain water than season them with a little seasoning salt, pepper, and 1 tbs of butter, Stir in well.

After 1-1/2 hrs add 3-4 tbs of flour and a little water (if needed) to steak and cook it for an additional 20-30 mins uncovered or until steak if brown and gravy thickens
 

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Crazy Delicious Fried Cheese Balls Cooking Italian with Joe
Cooking Italian with Joe


Published on Jun 24, 2018
Join Celebrity chef, Joe Borio, host of the YouTube cooking show, Cooking Italian with Joe, as he shares a great, simple, and delicious recipe from his own kitchen, fried cheese balls. This is an easy, delicious, and addictive dish for family, friends or your next get together and takes only 30 minutes to prepare. This is a must recipe and one of the best ways to enjoy fresh ingredients with some EVOO Vito and Joe's Extra Virgin Olive oil, you will ever have. A delicious feel from the streets of old Italy you will want to share with your family for generations to come.
Please Subscribe to our YouTube Channel
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www.cookingitalianwithjoe.com
http://cookingitalianwithjoe.tumblr.com
and shop for your next bottle of Vito and Joe's Authentic Italian Extra Virgin Olive Oil on our website at
www.cookingitalianwithjoe.com
 

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Cheesy Beef and Spinach Pasta Bake | One Pot Chef
OnePotChefShow



Published on Jun 24, 2018
Nothing beats my Cheesy Beef and Spinach Pasta Bake when you need some comfort food! This easy to assemble pasta bake features classic flavours, simple ingredients and requires minimal effort. Spiral pasta is combined with a delicious tomato, beef and spinach sauce then topped with mozzarella cheese. Baked until golden, this fabulous weeknight dinner will keep everyone happy - Try it today :)

Ingredients:

500g of Lean Beef Mince (or any meat you prefer)
500g of Spiral Pasta (or any small pasta you prefer)
Olive Oil
1 Small Brown Onion (chopped)
2 Teaspoons of Minced Garlic (about 2 cloves)
2 Teaspoons of Dried Mixed Italian Herbs
2 Tablespoons of Worcestershire Sauce
3 x 400g Cans of Diced Tomatoes
Approx. 100g of Baby Spinach Leaves
2 Cups of Grated Mozzarella Cheese or other grated cheese
Salt and Pepper

Preparation Time: About 10 minutes
Cooking Time: About 40 minutes approx.

Subscribe to One Pot Chef (it’s free!): http://bit.ly/SubOPC
Watch Next - Easy One Pot Swedish Meatballs with Pasta: https://youtu.be/Trcd9bCKlkE
 

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lol...……………..

REALIST NEWS - Jsnip4's Philly Cheese Steak Recipe - Best in the world
jsnip4


Published on Jun 25, 2018
 

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Pickle Fried Chicken at KFC ?
TheReportOfTheWeek


Published on Jun 26, 2018
The Wrath of KFC's Pickle Fried Chicken. Are there even any winners or losers in the world of KFC - or does it all just fall down in the end?

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Truffle roasted chicken at Bistrot Bagatelle Dubai| Esquire Eats
ESQUIRE Middle East


Published on Jun 28, 2018
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Bistrot Bagatelle is known for its extravagance, its fun and its delicious French food. It’s one of the top restaurants in the city, welcoming visitors from all around the world to experience the ultimate joi de vivre lifestyle.

A part of a much wider Bistro Bagatelle brand, there are actually nine various locations spread out across the world. Each is known in part for the excellent French food, served with modern twists, as well as its atmosphere. Yes, while great food is certainly what puts this restaurant on the culinary map, it’s the party atmosphere that takes over post 10 pm that keeps punters coming back again and again.

As you might expect, the food served is incredible. And that’s down to one man, Mr Timothy Newton who has been crafting great food for over fifteen years. So let’s go chat with the chef to see what he’ll be cooking up for us today.

For more information on Bistrot Bagatelle and to book your own table at this fantastic restaurant, click one of the links below:

http://www.bagatelledubai.com/
https://www.facebook.com/bagatelledubai/
https://www.instagram.com/bagatelledu...

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Esquire Eats is our regular show that finds some of the tastiest and most-hyped dishes from some of the biggest and best restaurants in the Middle East. Then, we eat them on camera (natch).
 

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Delicious, Crunchy, Tender, Juicy, Fried Chicken!
Cooking with Shotgun Red


Published on Jul 3, 2018
Delicious, Crunchy, Tender, Juicy, Fried Chicken!

Make a brine consisting of 4 cups water, 1/4 cup salt, 1/4 cup sugar, 8 to 10 peppercorns, 1 slice of lemon, 1 clove of garlic
and a couple bay leaves.

Bring the brine to a boil and simmer for a minute or 2 just to dissolve the salt and sugar. Cool it off. You can even toss in
a few ice cubes to help cool it.

Make as many batches or 1/2 batches you need to cover the chicken you are going to prepare.

Once the brine is cold pour it over your chicken and brine it in the refrigerator for 2 to 4 hours. It is OK as well to brine it over night.

Remove chicken from the brine and pat it dry with paper towels.
Let it rest at room temperature for 2 to 3 hours.

Dredge the chicken in a breading made of 1 cup bread flour,
1 cup rice flour, 1 tbsp. cornstarch, 1 tsp. pepper, and 1/2 tsp. salt.

Fry the chicken in oil at 300 to 325 degrees until chicken is golden brown. Place the chicken on a baking rack (not paper towels) and finish it in the oven at 350 degrees until all the pieces reach 165 degrees.

Let it rest for about 20 to 25 minutes before serving because
it will hold heat for a long time.
 

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Fried Green Tomatoes - Crispy Classic Dish
Cowboy Kent Rollins


Published on Jul 2, 2018
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Classic Southern Fried Green Tomatoes

2 medium to large green tomatoes
Sugar for sprinkling
Black pepper
1 cup cornmeal mix
2 tablespoons Red River Ranch Mesquite or other all-purpose seasoning
1 cup all-purpose flour (divided)
1 ( 5 oz.) sack Texas Toast Garlic Cheese Croutons (or other seasoned croutons), finely crushed
1 egg
1 cup buttermilk
Fry oil (Canola oil, peanut, etc.)

-Slice the tomatoes about ¼ - inch thick and set on two paper towels.

-Sprinkle both sides of the tomatoes generously with the sugar and then with the black pepper. Cover with a paper towel and let set 10 minutes.

-In a bowl, combine the cornmeal mix, seasoning and ½ cup of the flour. Set aside.

-In a separate bowl, combine the bread crumbs and the remaining ½ cup flour.

-In a third bowl, whisk together the egg and buttermilk.

-Pour the oil in a cast iron skillet about ¼-inch deep. Heat to 350 degrees F.

-Uncover the tomatoes and sprinkle lightly with sugar, once more. Skip this step if you like a more tart tomato.

-Dredge each tomato in the buttermilk followed by the cornmeal mix.

-Dredge through the buttermilk again and then finish in the crouton mixture to generously coat. Lightly pat the crumb mixture on both sides of the tomato so it sticks before frying.

-Fry about 1 - 2 minutes per side or until crispy and golden brown. Let cool on a wire rack. Serve warm.
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This is a classic southern fried speciality. And since it's tomato and garden season we thought this would be a great one to share. These come out crispy and with a great flavor with the special crust we put on them.
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https://instagram.com/cowboykentrollins
 

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Is McDonald's Bacon Smokehouse Burger Really That Smoky?
TheReportOfTheWeek



Published on Jul 5, 2018
Today I try the newest release from McDonald's, their Bacon Smokehouse Burger. How smoky is it though? I evaluate the situation and answer life's most difficult question.

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ITALY UNEXPLORED ABRUZZO - Italian Olive Oil & Best Islands in Italy | Travel Documentary
Vincenzos Plate


Published on Jul 8, 2018
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The mother of all Italian ingredients, Extra Virgin Olive Oil, is such an important part of the Mediterranean diet and Vincenzo is invited into a museum of olive oil, hidden away in the small town of Bucchanico, known for its fertile surrounds.

From the robust flavours of oil, to the salt of the sea, Vincenzo and his family and friends venture south and off the tourist trail, to the region of Puglia where crystal bright sea and rock formations make up Isole Tremiti. The spectacle is experienced from a boat with Vincenzo’s family, friends and fishermen on board who catch and cook fresh seafood for the hungry (and rowdy) group


This is the official TV series "Italy Unexplored" directed and produced by my wife Suzanne and I. This travel documentary series won the Best Travel Program of the year at The Taste Awards 2017 and we are very proud to finally have this amazing Italy travel documentary on youtube.

Join my Small Group Private Italian Tour and discover the secret gems of Italy with me. Check out the itinerary and make sure you book asap (Only 10 spots available) http://www.vincenzosplate.com/italy-u...

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

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Mike Colameco's Real Food RED HOOK BROOKLYN
Mike Colameco's Real Food


Published on Mar 12, 2018
Red Hook Brooklyn, what can I say?
Remote, historically New York's commercial port, nearly an island, severely damaged by Hurricane Sandy, and yet, resilient, vibrant, thriving.
We'll visit Hometown BBQ, maybe the best BBQ in the city,
an artisan Vermouth maker,
a great bake shop and a winery,
plus get to hear Ida Blue sing a bit for us, ...who knew, ?
 
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