HOW TO COOK BISTEC | STEAK AND POTATOES | HISPANIC RECIPES
My mom and I are back in the kitchen making some delicious BISTEC with buttery potatoes and spaghetti on the side, not healthy but amazing!!
Bistec can be found at your local carneceria and is a tasty dish to have with onions and tomatoes. I've been having this dish since I was a kid and its a great way to remember the traditions and recipes my grandmother left behind with her legacy.
for more food videos or to share what food you want to see next comment below!
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The History of Olive Oil Pt2
If you deconstruct Greece, you will in the end see an olive tree, a grape vine and a boat remain. That is with as much you reconstruct her. -Odyseas Elytis Greece's Nobel Prize winning poet.
Olive Oil tasting:Since extra virgin olive oil is simply pressed fruit juice without additives, the factors influencing its quality and taste include the varieties of olives used, the terroir and the countless decisions, production practices and the dedication of the producer. Olive oil tasters describe the positive attributes using the following terms: • Fruity: Having pleasant spicy fruit flavours characteristic of fresh ripe or green olives. Ripe fruit yields oils that are milder, aromatic, buttery, and floral. Green fruit yields oils that are grassy, herbaceous, bitter, and pungent. Fruitiness also varies by the variety of olive. • Bitter: Creating a mostly pleasant acrid flavour sensation on the tongue. • Pungent: Creating a peppery sensation in the mouth and throat. The traditional palate cleanser between olive oils, is water, plain or sparkling, and slices of Granny Smith apple.You may notice the smell of fresh-cut grass, cinnamon, tropical fruits or other aromas of ripe or green olive fruit. This is a good time to point out that the word “fruity” in olive oil can refer to vegetable notes, i.e. green olive fruit, as well as to ripe fruit notes. So think of artichokes, grass and herbs as “fruit” when you taste olive oils!
Music by Pavlos KapralosVoiceover recorded at Richard Bignell's studio, Area18 in North Acton.
Enjoy!Thom & The Delicious Legacy
EGGPLANT PATTIES - VEGAN AND SOS-FREE WITH WANDA HUBERMAN
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Disclaimer: This podcast does not provide medical advice. The content of this podcast is provided for informational or educational purposes only. It is not intended to be a substitute for informed medical advice or care. You should not use this information to diagnose or treat any health issue without consulting your doctor. Always seek medical advice before making any lifestyle changes.
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Effective January 1, 2020, Wanda Huberman retired as a regional claims manager after 30 years in the casualty insurance industry to become the National Health Association’s full time Executive Director. Wanda has been attending NHA Conferences since 1991 and has personally managed our sold-out Conferences since 2017 where her strong organizational and management skills have been on full display. Wanda is passionate about the rich history and legacy of the NHA and is anxious for more of the world to discover it. During Wanda's time as Executive Director, The NHA has added a bi-weekly newsletter sent out to anyone who is on our mailing list; an NHA Health Science Podcast produced weekly and hosted by Dr. Frank Sabatino as well as NHA Travel where The NHA arranges adventurous small yacht cruise travel where all meals served are whole-food, plant-exclusive and prepared without salt, oil or sugar. Current travel options are posted on the NHA webpage. She personifies the blessings, vitality and personal empowerment the NHA lifestyle can offer everyone and her goal is to grow a bigger and better NHA and secure its organizational future for decades to come.
When Wanda is not working, she enjoys time hiking or biking with her husband, Mark Huberman and also treasures spending time with her 1 year old grandchild, Madison.
You can see more information about the National Health Association at:
You can see more information about our Whole-Food, Plant-Exclusive Travel on the above webpage and on our Facebook page at:
EGGPLANT PATTIES
2 large eggplants
2 stalks celery
10 medium mushrooms
1 medium or large onion
3/4 cup ground pecans
3/4 cup blanched and ground almonds
Peel eggplants and cut in cubes.
Cut celery, mushrooms and onions in small pieces.
Steam all ingredients together (except nuts) until tender and chop mixture until smooth.
Add the ground nuts and mix all thoroughly.
Refrigerate for several hours or overnight.
Form into patties and bake at 350 degrees and turn until lightly crisp on both sides.
Tomato Recipes | Joanne Weir's Plates and Places | KQED
In the heart of Parma, Italy, Joanne Weir soaks up the delights (and heat!) of the Italian Food Valley, where tomatoes thrive. In her home kitchen, Joanne prepares a selection of tomato-inspired favorites, including tomato bread pudding (6:16), fried red tomatoes (18:07), and tomato tartare (20:30).
Joanne Weir's Plates & Places, Season 3, Episode 10
About Plates & Places:
Joanne Weir’s award-winning Plates and Places is your first-class ticket to culinary adventure! Explore the destinations, meet the local people, and cook with the inspiring ingredients that have influenced world-class chef Joanne Weir throughout her career.
About Joanne Weir:
Joanne Weir is a James Beard Award-winning cookbook author, international cooking teacher and renowned chef. Joanne’s passion for home cooking was stoked by a legacy of life in the kitchen.
Learn more about chef Joanne Weir at joanneweir.com
Chengdu's Delight: Spicy Diced Rabbit | A Spicy Symphony for the Senses!
Chengdu's Delight: Spicy Diced Rabbit | A Spicy Symphony for the Senses!
@TravelFoodWine
Indulge in the spicy symphony of Chengdu with Spicy Diced Rabbit - a culinary delight that tantalizes the taste buds from Sichuan! ????️???? In this episode, we explore the flavorful journey of this beloved dish, where succulent rabbit dices are seasoned to perfection. Join us as we uncover the story behind Spicy Diced Rabbit, a creation that has become a staple in Chengdu's culinary legacy.
Discover the unique combination of spices and seasonings that transform simple rabbit into a mouthwatering experience. Watch as we guide you through the process of creating this spicy masterpiece, rich in aromatic flavors and Chengdu's signature kick.
Ready to elevate your culinary repertoire? Join us for a step-by-step cooking overview and bring the bold taste of Chengdu to your kitchen. Want more Sichuan recipes featuring Sichuan peppercorns? Real Chinese food and amazing street food? And for more culinary adventures, don't miss our Top 10 Culinary Delights of Chengdu video
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Black Organic Vinegar - (Amazon)
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Historic Iroquois Winter Soup in an Instant Pot
The Haudenosaunee, or “people of the longhouse,” are commonly referred to as Iroquois or Six Nations. They are a confederacy of Indigenous nations. Their original homeland is the northern part of New York state, but these Indigenous peoples now hold sovereign land in the provinces of Ontario and Quebec, as well as New York state. This recipe is constructed using traditional knowledge collected by F.W. Waugh around 1912. I have combined two Onondaga recipes with Mohawk cooking techniques. This type of dish would have been similar to those prepared by Iroquoian peoples even before the Great Law of the Peace was established in 1451 C.E.
This video is dedicated to my wife - Maryanne Pearce - and my children - Joven and Kadri.
S1:E9 #decolonizeyourdiet
▻ RECIPE ◅
Serves 2 as a course. Serves 1 as a meal.
☼ 3 tsp liquid smoke
☼ 25 g white tailed deer venison, smoked and dried
☼ 25 g buttercup squash, smoked and dried
☼ 25 g butternut squash, smoked and dried
☼ 3 cups water, tepid
☼ 50 g yellow hominy corn flour (nixtamalized masa) [Purchase ☞
☼ 1/5 cup water, boiling
☼ Instant Pot [Purchase ☞
☼ Exalibur Food Dehydrator [Purchase ☞
☼ Look for signs of deer … Girdle trees and wait … Ok, let’s start this recipe a bit later in the process.
☼ Remove sinews and fat from the venison, rinse in several changes of cold water, dry well, slice into thin strips. Sprinkle with liquid smoke.
☼ Arrange venison on mesh trays. Place in Exalibur Food Dehydrator for 12 hours at 155*F. Let come to room temperature before placing in a ziploc bag and storing in the fridge until required.
☼ Peel and deseed the squash, slice into small strips. Sprinkle with liquid smoke.
☼ Arrange squash on mesh trays. Place in Exalibur Food Dehydrator for 16 hours at 135*F. Let come to room temperature before placing in a ziploc bag and storing in the fridge until required.
☼ Crumble the measured amounts of dried venison and squash into the Instant Pot.
☼ Add 3 cups of water.
☼ Seal the Instant Pot by turning the vent to “Sealing” mode. Set the Instant Pot to “Manual” Mode at high pressure for 110 minutes.
☼ Add boiling water to the yellow hominy corn flour until it comes together as a smooth dough that is not sticky. Roll into a snake. Divide into 8 equal sized portions. Form into small disks about the size of a Canadian two dollar coin, with a depression the same size as the gold insert on the two dollar coin.
☼ Once the Instant Pot has finished cooking, release the pressure by turning the vent to “Venting” mode. Stir the soup briskly.
☼ Gently add the dumplings of corn dough to the surface of the soup. Seal the Instant Pot by turning the vent to “Sealing” mode. Set the Instant Pot to “Manual” Mode at high pressure for 10 minutes.
☼ Once the Instant Pot has finished cooking, release the pressure by turning the vent to “Venting” mode.
☼ Serve. The traditional way to eat this dish is in a wooden bowl with either a seashell or a wooden spoon, as well as a pointed stick.
▻ COMMUNITY ◅
Facebook ☞
Instagram ☞
Twitter ☞
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▻ BOOKS ◅
“Iroquois Foods and Food Preparation” (1916; 2003), by Waugh, F.W., University Press of the Pacific. [Purchase ☞
“Decolonize Your Diet: Plant-Based Mexican-American Recipes for Health and Healing” (2015), by Luz Calvo, Catriona Rueda Esquibel, Arsenal Pulp Press. [Purchase ☞
▻ For ‘Image’ and ‘Music’ credits, please see the pinned comment. ◅