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

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Train Bento Box & BEST Fried Rice in Nagasaki Japan
Mikey Chen


Published on Jul 7, 2018
Today I went to Nagasaki, which is a smaller city in Japan. There I had one of the best fried rice of my life from a mom and pop shop.
 

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Brunch at 7-ELEVEN VS LAWSON in Tokyo Japan
Strictly Dumpling


Published on Jul 8, 2018
Convenience stores in Japan are great for tasty cheap food, and two of the more popular stores are 7-Eleven and Lawson. Today I try a bunch of food from each to see if they carry better products than the other.
 

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MUNCHIES & Friends: Matty Matheson's Pizza Party in Brooklyn
Munchies



Published on Jun 29, 2018
We're at Roberta's in Bushwick, Brooklyn for our final installment of our "MUNCHIES & Friends" dinner series with Matty Matheson and Roberta's founder Carlo Mirarchi. The menu includes Roberta's famous wood-fired pizza, a whole roasted pig, and Matty's Cholula Chipotle pizza pocket.
 

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NY Crab Shacks
Mike Colameco's Real Food


Published on Oct 10, 2016
Crab shacks, ubiquitous at the beach, finally reached NY. Mike starts with Rebecca Charles' establishment, Pearl's Oyster Bar, moves onto Jimmy Bradley's, The Mermaid Inn, with chef Mike Price and winds up the evening at Laurent Tourondel's BLT Fish.
 

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Aunt Lori's Homemade Goulash! (It will bring back Memories)
Cooking with Shotgun Red


Published on Jul 7, 2018
Aunt Lori's Homemade Goulash! (It will bring back Memories)

Brown 2 lbs. of ground 80/20/ beef and drain.
When browning the meat add 1/2 tsp salt and 1 tsp. pepper

In a dutch oven with a little olive oil put the meat and then add:
1 large sweet onion (diced) & 1 bell pepper (diced)
Cook until the onion and bell pepper soften a bit.

Add 1 can of diced tomatoes and 1 can of stewed tomatoes.
both are 14.5 oz. cans. Then add a 24 oz. (can or jar) of pasta
sauce. Then add: 1 tbsp. Italian seasoning, 1 tbsp. paprika,
1 tbsp. minced garlic, 1 tbsp. chopped basil, 1 tsp. chili powder,
1 tsp. soy sauce, 1 tsp. Worcestershire sauce.
Now add 3 cups of beef broth. Then toss in 2 bay leaves.

Mix... then simmer everything for 25 minutes.
Now add a (1 lb. box) of large elbow macaroni ...
Stir well and simmer for another 25 minutes.

You can add 1 tsp. of sugar if you like. (optional)

(Salt and pepper to taste and serve)
Easy on the salt because the soy sauce has a good amount)
 

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Grilled Salmon Recipe - How to Grill Salmon for the Best Flavor
Cowboy Kent Rollins


Published on Jul 12, 2018
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Recipe Below


Grilled Salmon Recipe


Coarse sea salt – or smoked sea salt
Coarse black pepper
1 side of salmon or 4 – 6 (4 oz.) filets, fresh wild-caught is best
3 tablespoons butter. melted
1 clove garlic, minced
3 tablespoons light brown sugar
1 tablespoon avocado oil (you can substitute olive, grapeseed, etc)
1 teaspoon soy sauce
1 teaspoon smoked paprika
Juice from 1 lemon


Season both sides of the salmon with the sea salt and press in lightly. Season the tops (meat side) with the pepper. Let rest 10 minutes before grilling.

Meanwhile, in a small saucepan whisk together the butter, garlic, brown sugar and avocado oil. Cook over medium heat, until it begins to warm, stirring occasionally.

-Stir in the soy sauce, smoked paprika and lemon juice. Continue cooking until it reaches a low bowl, stirring occasionally. Remove from heat.

-Be sure you have a hot, clean and well-oiled grill. Place the salmon, meat side down, on the grill. Shut the lid and grill for about 2 to 2 ½ minutes (for under an inch-thick filet) or until the skin just begins to turn white around the edges. Flip over.

-Grill an additional 1 ½ to 2 minutes, with the lid open.

-Baste with the sauce and shut the lid for about 30 seconds. Remove from the grill and let rest a few minutes. Baste again before serving, if desired. Serve warm.
 

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Grilled Steak Fajitas - Mexican Style with Grilled Veggies
Cowboy Kent Rollins


Published on Jul 10, 2018
Grab our tasty Green Chile Chipotle Relish here: https://kentrollins.com/shop-1/
Recipe below

Used in this video: Cowboy Hash Knife: https://kentrollins.com/shop-1/

Related video: Homemade Tortillas - https://youtu.be/X-vvGDWpE8s


Grilled Steak Fajitas

2 - 3 skirt steaks
Lime juice
1 yellow bell pepper
1 red bell pepper
1 orange bell pepper
2 jalapenos
I large onion
1/4 cup water

Seasoning mix

¼ cup of chili powder
2 tablespoons cumin
1 ½ tablespoons coarse sea salt
1 ½ tablespoons coarse ground black pepper
1 tablespoon smoked paprika
1 teaspoon garlic powder
1 teaspoon red pepper flakes
2 teaspoons oregano
3 teaspoons Ancho Chili powder

-Rub both sides of steak with lime juice and then sprinkle with the seasoning mix over the meat generously on both sides and rub in well. Be sure to reserve about 1 tablespoon of the seasoning to sue later.

-Place in a plastic sack and refrigerate for at least 6 hours or overnight. Remove from the refrigerator 40 minutes before grilling.

-Cut peppers, jalapenos and onion in half. Place on a clean and oiled grill and cook until charred and tender, flipping and rotating as needed. Close the lid while grilling. Set aside in a warm place.

-Place steak on an oiled grill over medium-high heat and close the lid and cook about 2 to 3 minutes per side. Remove from grill and let rest a few minutes before slicing. Slice thinly at an angle against the grain.

-Slice the veggies and place in large cast iron skillet. Stir in the sliced meat. Add the water. Season with the remaining seasoning mix, to taste. Simmer for about 45 minutes, stirring occasionally.

-If using a crockpot, add about 1/2 cup of water and cook on low for about 45 minutes to 1 hour.
Serve with tortillas, cheese, sour cream, etc.
 

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Is Wendy's New Buffalo Chicken Sandwich Worth A Dollar?
TheReportOfTheWeek


Published on Jul 11, 2018
Today I try out the new Buffalo Ranch Crispy Chicken Sandwich from Wendy's Dollar Menu. In the process of this review, I drop the sandwich due to overwhelming excitement.

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Bargain basement Sausage and onions
BCtruck, rebuild, repair,repurpose


Published on Jul 13, 2018
I mentioned renters in this video, I was referring to slum lords who rent to anyone with a heart beat and a criminal history. Not regular folks who rent and are fine people.
 

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Santo Stefano Medieval Town, ARROSTICINI & Nonna's Gnocchi | Travel Documentary
Vincenzos Plate


Published on Jul 15, 2018
SUBSCRIBE TO MY CHANNEL so you won't miss any episodes: http://bit.ly/SubscribeToMyYOUTUBEcha...

Vincenzo and his wife Suzanne take a wonder through medieval town, Santo Stefano which is full of surprises and delights, just like an Italian fairytale. It houses a hotel which has rooms scattered all over the city and an eatery that is likely to have served the likes of Lancelot!

Next stop is a destination that will entirely blow away your senses. The flavours, the company, the sounds of nature…and the 360 degree backdrop to an endless number of charcoal grills owned by a butcher in the middle of nowhere! Vincenzo ends his day in “Nonna’s” kitchen, rolling out her famous potato gnocchi smothered in fresh tomato sauce.

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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Nacho Fries from Taco Bell are Back!
TheReportOfTheWeek


Published on Jul 14, 2018
I'm very excited that Taco Bell is bringing back their famous Nacho Fries! These fries also come with Nacho Cheese dipping sauce.

Please SUBSCRIBE ► http://bit.ly/2f3eGzy

LISTEN to my VORW Radio Show ► https://soundcloud.com/vorw_radio_int

Shortwave Radios I Recommend:
Tecsun PL-660 Shortwave Worldband Radio from Tecsun ► http://amzn.to/2kE4JaS
Tecsun Radar PL-310ET World Band PLL DSP Radio ► http://amzn.to/2ziQjWo
Tecsun Radio PL-380 DSP Fm Am Stereo World Band Receiver ► http://amzn.to/2AMjSxT

How to TUNE IN to VORW Radio ► https://pastebin.com/QmD7A8dH

THURSDAY VORW Radio Broadcasts:
6 PM EST - 9955 kHz - South America
8 PM EST - 7730 kHz - Western North America
8 PM EST - 9395 kHz - North America
9 PM EST - 7780 kHz - New England
9 PM EST - 5850 kHz - North America

SUNDAY VORW Radio Broadcasts:
4 PM EST - 9395 kHz - North America
5 PM EST - 7780 kHz - Europe
 

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BBQ Beef Ribs! | How To Smoke Beef Ribs
Ballistic BBQ



Published on Jul 15, 2018
Fired up the Yoder YS640 Pellet Cooker for some low n slow Texas Cut Beef Back Ribs! If you want to see how to make some moist, tender beef ribs with a killer smoke ring, then this video is a must see! Some of the Best Beef Ribs EVER right here! https://www.yodersmokers.com
Rub and sauce I used are available here: https://www.atbbq.com

First prep your ribs. You will notice a very thick membrane on the back of the rack... There are actually two membranes. I stick the tip of a butter knife up under that thicker membrane and peel it off using a paper towel, like you would with pork ribs.

For this cook I mixed up one pint of toasted porter beer with 1/4 cup of Worcestershire sauce. I used this as a binder for my rub and to spritz the ribs as they cooked.

I applied some of this mixture to both sides of the racks and applied the rub. Let the rub "sweat" while you get your pit ready.

I preheated my cooker to 250ºF, using hickory pellets. After about an hour or so, check the ribs to see if they're looking dry. After about four hours I checked the ribs for tenderness. Once they were "probe tender" I basted them with a savory BBQ sauce. I let them cook an additional 20 minutes.

Beef back ribs come from the Prime Rib Roast! There is really NO REASON to wrap them during your cook! They have great marbling and it is tender high quality meat. Just keep them moist and let them cook!
 

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Delicious Crab Louie Salad! (Made with $2.99 imitation Crab)
Cooking with Shotgun Red


Published on Jul 14, 2018
Delicious Crab Louie Salad! (Made with $2.99 imitation Crab)

Start with a platter covered with Romaine lettuce.
Chop up 1 whole head of regular lettuce real fine,
almost like taco lettuce and put it on top the Romaine
leaves.

Around the edge garnish with long sliced Roma tomatoes,
and long sliced avocados, cucumbers, and hard boiled eggs.
Set aside.

Make your dressing!

1/2 cup mayonnaise
1/3 cup of ketchup or chili sauce
1 tbsp. pickled relish
1 tbsp. finely chopped black olives
1 tbsp. finely chopped green bell pepper
2 tbs. of a paste made from 2 hard boiled eggs and 1 tbsp. mayonnaise blended smooth. Pinch of salt and pepper.
Mix well... (This can be made earlier and chilled in the frig.)

Put a layer of dressing on the middle of the lettuce.
In a bowl put one 8 oz. package of "flake style" imitation crab
along with 2 tsp. of the dressing. Mix well and cover the middle
part of the lettuce, then hit it with a fine dusting of pepper.

Then in a bowl put 1/2 of a 8 oz. package of "Chunk Style"
imitation crab (keeping 1/2 of the crab back with no dressing)
Mix this 1/2 of package of crab with 1 tsp. dressing and put
it on top the flake crab already on the salad... then put the last
few chunks of clean crab on top.

Place a generous amount of dressing in about 4 locations
around the outside edge of the salad and serve the rest on
the side.

Sprinkle a little pepper on top with some fresh dill!

Enjoy!
 

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Eating Through Brooklyn: Chef's Night Out with Frankel's
Munchies


Published on Jul 12, 2018
Our very own Cara Nicoletti and the team behind Frankel's Delicatessen and Appetizing, Greenpoint's favorite Jewish deli, eat their way through Brooklyn on the latest episode of Chef's Night Out.

WATCH NEXT: J Balvin & Action Bronson Visit New York's Best Colombian Bakery - https://youtu.be/4YrKRf9zijc

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

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

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How to Conquer the Spiciest Korean Fried Chicken — K-Town Toronto
Eater



Published on Jul 11, 2018
Welcome to K-Town Toronto! On today's episode, Matt is joined by friends and family to handle some of the hottest fried chicken in Canada.

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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FEASTING at Japanese DEPARTMENT STORE Mitsukoshi in Tokyo Japan
Strictly Dumpling


Published on Jul 11, 2018
When you think about department stores, you think high-quality clothes, bags, brands, etc. But in Japan, you're also thinking high-quality top-notch food! Today I'm at the Mitsukoshi Department Store in Tokyo, and I'm getting everything [that I can carry ;)] that looks good.

****MORE EXCLUSIVE Content on Instagram:****
http://instagr.am/Mikexingchen
http://instagr.am/haveadumpling


Location :
Mitsukoshi Ginza store
https://mitsukoshi.mistore.jp.e.bm.hp...
 

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Pasta e Fagioli Recipe (Red Sauce Version)
OrsaraRecipes


Published on Jul 15, 2018
Today I would like to share with you my Pasta e Fagioli recipe, cooked as the red sauce version. This is also known as pasta fazool recipe or pasta and beans recipe.

Written recipe: http://orsararecipes.net/pasta-e-fagi...
T-shirts and Aprons: https://www.cafepress.com/orsararecipes

Support OrsaraRecipes for FREE by doing your Amazon shopping through this link (bookmark it!): http://www.amazon.com/?tag=orsarareci...

~Social Networks~
Facebook: https://www.facebook.com/OrsaraRecipes
Twitter: https://twitter.com/OrsaraRecipes
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Mike Colameco's Real Food GGs & DINNER TABLE
Mike Colameco's Real Food


Published on Jan 28, 2018
Here's a fun show about two restaurants that are no more. The folks at Emily's bought GG's recently, and the team behind Dinner Table now run the super hot Don Angie's in the West Village.
 

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Michel Richard/Citronelle
Mike Colameco's Real Food


Published on Sep 20, 2016
Michael spends the day with Michel at his landmark Washington DC restaurant, Citronelle.
Photographer/Editor: Kirk Sohr
 

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How Legendary Pitmaster Rodney Scott Makes Ribs — Prime Time
Eater


Published on Jul 15, 2018
On today's episode of Prime Time, Ben and Brent are joined by BBQ legend Rodney Scott, of Scott's and Rodney Scott's BBQ, for a lesson in rib making.

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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Mike Colameco's Real Food SICILY Vol 1
Mike Colameco's Real Food


Published on Feb 9, 2016
Last May, in a whirlwind 7 days, Mike toured all 9 provinces of Sicily with author and Sicilian Food expert Melissa Muller as his Sherpa for a two episode food and wine tour of this dynamic island.
Photographer Joe Conlon Editor Bob Szuter


For more information, visit http://colameco.com
Visit http://colavita.com
Buy Gourmet Food Online at: http://store.colavita.com
 

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Mike Colameco's Real Food SICILY Vol 2
Mike Colameco's Real Food


Published on Feb 9, 2016
Last May, in a whirlwind 7 days, Mike toured all 9 provinces of Sicily with author and Sicilian Food expert Melissa Muller as his Sherpa for a two episode food and wine tour of this dynamic island.
Photographer Joe Conlon Editor Bob Szuter


For more information, visit http://colameco.com
Visit http://colavita.com
Buy Gourmet Food Online at: http://store.colavita.com
 

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Street food Palermo: A melting pot in the Mediterranean - Street Food
Al Jazeera English


Published on Jan 8, 2017
Palermo, the capital of the Italian island of Sicily at the heart of the Mediterranean, has been a crossroads between cultures for centuries and continues to do so today.

Sicily is one of the southern-most points of Europe and the different conquerers and cultures which reigned there have all left a mark - not least on the food.

"I think every culture, every people that has come here and that has conquered Sicily has left its imprint - not only on the architecture but also on the cooking," says food historian Mary Taylor.

In this episode of Street Food, we explore how in a city where cooking is an art form, past influences and modern challenges have an effect on the local cuisine.
Editor's note: This film was first broadcast on Al Jazeera English in 2008.
 

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A Burger Scholar Explains One of the Best Burgers in America | The Burger Show
First We Feast


Published on Jul 17, 2018
If you want to understand the soul of L.A.’s burger culture, you have to head to the Apple Pan. The 70-year-old West Side burger counter embodies the burger in its purest form—served at a counter and wrapped in paper by life-long staffers. Few people can talk about what makes this place special more than burger scholar George Motz. In today’s episode, Alvin and the roving Burger Lord are going to dig into why the Apple Pan deserves to be called one of the best burgers in America.
 

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Squash Casserole - Cheesy Traditional Recipe
Cowboy Kent Rollins


Published on Jul 16, 2018
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Recipe below

Used in this video:

Blue enamel bowl: https://amzn.to/2uqe1Nl
Field 10" cast iron skillet: https://fieldcompany.com/
Lodge 12-inch Dutch oven: https://amzn.to/2NkolxL

Related video: Fried Green Tomatoes https://youtu.be/v7742ljMpQ4


Cheesy Traditional Squash Casserole

6 tablespoon butter (divided)
5 medium yellow squash, sliced ¼-inch thick (about 7 cups)
1 medium yellow onion, chopped
Salt, to taste
Pepper, to taste
2 eggs
½ cup mayonnaise
½ cup milk
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1 sleeve Saltine crackers, crumbled
½ cup grated Parmesan cheese

Melt 3 tablespoons of butter in a large skillet over medium-high. Add the squash and onion. Season lightly with the salt and pepper. Cook until the squash is tender, about 10 minutes, stirring occasionally. Cover with a lid for a faster cooking time.

Remove from the heat and drain the squash and onion well using a colander, for a few minutes.

Meanwhile, in a bowl whisk together the eggs, mayonnaise, milk, and cheeses.

Lightly stir the squash mixture and wet mixture together. Scrape into a 12-inch buttered Dutch oven or 9 x 13-inch casserole dish.
Sprinkle the top with the crumbled crackers followed by the Parmesan cheese. Evenly pour the remaining 3 tablespoons of butter (melted) on on top.

Bake until the casserole sets up and is lightly browned on top. For inside baking: 350 degrees F for about 25 minutes. Serve warm.

Tip: if you using Ritz crackers for the topping, use about 2 sleeves.
 

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$200 STEAK & LOBSTER Meal in Fukuoka Japan
Mikey Chen


Published on Jul 18, 2018
I had an amazing time once again in Japan and before leaving I had to eat some premium Miyazaki Beef. The marbling level of the beef in this Teppanyaki restaurant was amazing!
 

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Baked Cabbage Steaks! (Two Types of Cheese!)
Cooking with Shotgun Red


Published on Jul 19, 2018
Baked Cabbage Steaks! (Two Types of Cheese!)

Rinse off the lettuce and peal off the real loose green leaves.
Cut the bottom off flush and sit the head of cabbage up on flat
part... then cut off the rounded sides to square it up.
Save them for a salad.

Slice into 1 inch steaks and put them on a sprayed cookie sheet.

Make a mixture of:
1 whole stick of butter
1 tbsp olive oil
1 tbsp. garlic paste
1 tsp. black pepper
1 tsp. paprika
Mix well and brush all of it
on the cabbage steaks,

Bake at 350 degrees for 30 minutes then cover the steaks with cheese and bake another 10 to 15 minutes until the edges are
golden brown.

Enjoy!
 

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Best Authentic Refried Bean Recipe
Cowboy Kent Rollins


Published on Jul 19, 2018
Stay connected with our monthly email newsletter: https://bit.ly/2inQnOJ
Recipe below

Used in this video:

12" Lodge Cast Iron Skillet: https://amzn.to/2zTCaRK
Red Bean Pot: https://crowcanyonhome.com/
Casserole Pinto Beans available in stores https://casserolebean.com/
Mesquite Seasoning: https://kentrollins.com/shop-1/

for more recommended products: https://www.amazon.com/shop/cowboyken...

Related Video: Cowboy Pinto Beans https://youtu.be/UAXHVQoEito



Traditional Refried Beans

1 lb. pinto beans (Casserole brand recommended)
Hot water
4 slices thick-cut bacon, cut into ½-inch pieces
1 medium sized yellow onion, large chopped
2 Cayenne peppers, diced
2 medium dried ancho chilies, diced (store-bought in sack)
1 ½ tablespoons of Mesquite seasoning or all-purpose seasoning
1 teaspoon garlic powder
4 tablespoons butter (divided)
½ cup mayonnaise
½ cup sour cream
1 teaspoon cumin
1 teaspoon smoked paprika
Green onions, finely chopped, for serving
Shredded cheese, for serving

In a pot, add the beans and enough hot water to cover the beans about 1 ½ to 2-inches. Place over high heat and when it starts to simmer add the bacon, onion, cayenne peppers and ancho chiles. Stir and cover. Bring to a hard boil and continue boiling for about 10 minutes.

Stir in the Mesquite seasoning, garlic powder and reduce the heat down to a low boil.
Stir in 2 tablespoons of the butter. Cover and continue cooking for about 2 - 2 ½ hours or until the beans are slightly tender.

Note: You will need to add hot water to the beans as they cook. Be sure the beans stay covered with about 1 ½ inches of water.

When the beans are soft, remove from the heat and drain well.

In a 12-inch cast iron skillet, melt the remaining 2 tablespoons of butter over medium-low heat.
Place the beans in the skillet and mash with a potato masher, until blended (the traditional style keeps some bean texture rather than whipped smooth).

Stir in the mayonnaise, sour cream, cumin and smoked paprika. Mash and stir again.

Cook for about 4 to 6 minutes or until beans have simmered, stirring occasionally.

Remove from the heat and serve warm, topped with cheese and green onions, if desired.
 

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Reviewing My Favorite Pizza (Pizza Hut Cheesy Bites)
TheReportOfTheWeek


Published on Jul 21, 2018
The Cheesy Bites Pizza from Pizza Hut is back! I try out their newest release and let you know how good it is.

Please SUBSCRIBE ► http://bit.ly/2f3eGzy

SUPPORT on PATREON ► http://bit.ly/1Q2g9zX

LISTEN to my VORW Radio Show ► https://soundcloud.com/vorw_radio_int

Shortwave Radios I Recommend:
Tecsun PL-660 Shortwave Worldband Radio from Tecsun ► http://amzn.to/2kE4JaS
Tecsun Radar PL-310ET World Band PLL DSP Radio ► http://amzn.to/2ziQjWo
Tecsun Radio PL-380 DSP Fm Am Stereo World Band Receiver ► http://amzn.to/2AMjSxT

How to TUNE IN to VORW Radio ► https://pastebin.com/QmD7A8dH

THURSDAY VORW Radio Broadcasts:
6 PM EST - 9955 kHz - South America
8 PM EST - 7730 kHz - Western North America
8 PM EST - 9395 kHz - North America
9 PM EST - 7780 kHz - New England
9 PM EST - 5850 kHz - North America

SUNDAY VORW Radio Broadcasts:
4 PM EST - 9395 kHz - North America
5 PM EST - 7780 kHz - Europe
 

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Mother Lode Found
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Mother Lode Found
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Mother Lode
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Italian Farming | How to Make Cheese (Pecorino) | Italy Travel Documentary
Vincenzos Plate


Published on Jul 22, 2018
The final road trip takes Vincenzo and Suzanne to a magical organic farm in Anversa made up of 972 hectares of land which respect original traditions to produce quality ingredients.

Keeping with the theme of simple pleasures Vincenzo cooks up a traditional Abruzzese dish mixing just a few ingredients, including farm fresh eggs, before heading back to where the adventure began, Pescara beach where Vincenzo farewells, friends, family and all the marvellous food – while enjoying it all one last time.

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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HOW TO MAKE GNOCCHI | Italian Nonna making Gnocchi di Patate | Italian Food Recipes
Vincenzos Plate


Published on Oct 10, 2017
Gnocchi are a favourite for so many pasta lovers and when hand made by Nonna they are even more irresistible! Learn how to make these pillows of potato goodness Abruzzo- style with Nonna Igea teaching a few tricks on how to keep gnocchi light and fluffy.
These Gnocchi are different to the usual types of gnocchi you find in the restaurants and shops. In Abruzzo we call these types of gnocchi "Surgit" and they are originally from the city of Teramo.


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

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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Canadian startup creates world's first beer brewed from CANNABIS plant in bid to provide an alternative to alcohol

  • Province Brands, based in Toronto, made drink using the plant's stem and roots
  • Dooma Wendschuh, CEO and co-founder, said it is 'dry, savory' and 'less sweet'
  • He hopes to create an alternative to beer and change drinking culture in Canada
http://www.dailymail.co.uk/news/art...reates-worlds-beer-brewed-cannabis-plant.html
 

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America's BEST burgers revealed! From North Carolina to Nebraska, list ranks the top ten restaurants to find the fast food favorite - so have YOU tried them all yet?

  • TripAdvisor released its top-ranked burger restaurants, based on site reviews
  • The number one spot belongs to Al's Burger Shack in Chapel Hill, North Carolina
  • Also on the list are Brooks Gourmet Burgers & Dogs in Naples, Florida, and Honest Abe's Burgers & Freedom in Lincoln, Nebraska
http://www.dailymail.co.uk/femail/food/article-5976141/TripAdvisors-10-burger-restaurants-US.html
 

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Dinner at McDonald’s Indonesia & Truffle SOUP DUMPLINGS
Mikey Chen


Published on Jul 24, 2018
My first time in Indonesia! But before we left, I tasted some amazing truffle soup dumplings, and had to stop by my favorite noodle shop in Flushing. The first 500 people to click this link will get 2 months of Skillshare for free: https://skl.sh/mikeychen
 

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