ASMR: Creamy Pear Pasta with Radicchio & Walnuts ~ Relaxing Eating Sounds [No Talking | Vegan] ????
Hi my hungry dinosaurs, it's food again! Today I'm having a huge bowl of spaghetti with radicchio (red endive), pears, and walnuts. The bitterness of the radicchio goes really good together with the pears' sweetness plus the creaminess of the crunchy walnuts. The sauce consists of soy cream and seasonings. I used whole grain spaghetti but you can choose whatever pasta you like. It was really delicious and as you can see, I was kinda hungry that day... :P I was having some kimchi and yellow pickled radish (Danmuji) with my pasta. It was really crunchy and fit perfectly!
Altogether, this dish is perfect for fall - it's getting colder and one sometimes just want a huge bowl of pasta filled with deliciousness. Also, it's picking season for pears. ;)
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:) I hope you guys like it and please feel free to leave a comment down below to show me whether you liked it or not and/or if you have ideas to improve my future videos. I make ASMR videos to relax people and maybe to make them feel good or help them to fall asleep.
~ ASMR (Autonomous Sensory Meridian Response) is a term do define the physical phenomenon when some people get tingles from listening to certain sounds or watching pleasant movements. It's often described as a nice tingly feeling in the back of the neck or somewhere else in the head which often moves down the spine. Everyone who experiences ASMR has their favorite triggers that work best for them. ~
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How to Slice Your Onions for Caramelizing | Cooking Light
In order to get perfectly caramelized onions, you've got to start with the right cut. Watch as Katie Barreira shows how to chop onions for that perfect caramelized look and flavor.
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PROBABLY THE BEST WARM POTATO SALAD AND VEGAN SAUSAGES EVER! GERMAN MUSTARD POTATOES AND VIENNA
PROBABLY THE BEST WARM POTATO SALAD AND VEGAN SAUSAGES EVER! GERMAN MUSTARD POTATOES AND VIENNA⎜SIMPLE & EASY
INGREDIENTS:
Boiled new potatoes
1 cup of fresh baby arugula
1/4 cup of scallions, minced
1/3 cup of finely sliced shallots
Vegan bratwurst or Vienna sausages
3 tablespoons of coconut bacon (optional but I super recommend it )
DRESSING:
1/3 cup of white wine vinegar or tarragon vinegar
1 teaspoon of fresh lemon juice
1 tablespoon of French or German yellow mustard
1 tablespoon of whole-grain mustard
Salt to taste
Pepper to taste
1/4 cup of vegan mayo
METHOD:
Boil the potatoes in salted water until fully cooked and tender. If cooking the potatoes with the peels, prick the peels with a fork or toothpick. Reserve.
Boil the vegan sausages. Reserve
MAKE THE DRESSING:
Mix all the ingredients for the sauce. Reserve.
Add the boiled potatoes and the remainder of the ingredients in a bowl, mix to combine, add the dressing, stir to combine everything. Serve it while still hot with a side of vegan sausages.
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Probably the best warm potato salad and sausages ever! German mustard potatoes and Vienna⎜simple & easy Recipe by chef Jana
We Promise, This is Delicious - Simple, Roasted Onions From 1808
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Draft Gastropub European Beer Greebelt 2 Ayala Center Makati by HourPhilippines.com
Draft Gastropub European Beer Greebelt 2 Ayala Center Makati. Draft Gastropub is the first and only gastropub in Manila serving the widest selection of European beers on tap including Hoegaarden, Paulaner, Chimay Red, Leffe, Becks, Stella Artois, Delirium and seasonal beers like Floris, Furstenberg and St. Thomas. Draft was started in 2011 by Erik Cua, Raj Sadwhani, Chef Carlo Miguel, Mitch Malli, GP Reyes, Ivan Zalameda and partners it has grown to 4 branches across the metro: The Fort Strip, Greenbelt, Rockwell and Alabang. Draft beer is often considered tastier than bottled or canned beer as kegs hold a fresher and higher quality brew than its bottled or canned counterparts and you will experience this by a bolder, crisper and more refreshing taste. Beers are served in chilled tall glasses which are designed to keep the beer cold for as long as possible. Science has proven that the vertical profile and cold temperature will minimize the loss of natural carbonation. The bartender is trained to pour at a 45 degree angle until filled halfway, then straightened and filled to the top to create a dense heavy head of foam. This foam releases the aromatics and creaminess of the brew.
We love the wooden earthy interiors and that the menu is tastefully hand written on blackboards overhead. Our absolute favorite from their menu and a crowd pleaser is the Angry Drunk Mussel pot which is simmered with Hoegaarden beer, bacon, chilies and parsley. The imported New Zealand mussels are just delectable. Make sure to mop the bread into the broth and spread some butter! There are just so many wonderful dishes to pair with your beer here are some of our other favorites: Steak & Eggs, Breaded Camembert Cheese, Sausage Platter, Fish & Frites, Laksa Mussel Pot, Pork and Fennel Sausage, Spiral Bratwurst, Cauliflower Cheese, Half Pound Cheeseburger and Truffled Mushroom Risotto. From all the branches of Draft we find the Greenbelt branch as the best with the coldest draft beer and most consistent food. If you are ever quenching for a European Draft Beer in Manila you know where to go and we will probably see you there.
Draft Gastropub
Greenbelt 2, Esperanza Street, San Lorenzo, Makati,
Metro Manila, Philippines
Tel:+63 916 469 7436
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How to MEAT: Oktoberfest Orchard & Onion Beer Brats with Claire Robinson
Ingredients:
3 tablespoons butter
1 large or 2 small Vidalia onions, peeled and sliced
3 large granny smith apples, cored and sliced
Kosher salt and freshly cracked black pepper
3-4 cans or bottles of lager or your favorite beer
4 Schaller & Weber cooked Bratwurst
4 Schaller & Weber Bauernwurst
Schaller & Weber Horseradish Mustard, to taste
Potato Buns or other hoagie type rolls, toasted if desired
Melt butter in a large skillet or dutch oven, placed on stovetop over medium heat. Add onions, and stir, allowing them to begin to sweat. Once they start to color light brown, add apples and season with salt and pepper to taste. Continue to cook, stirring or tossing every minute or so, until a deeper golden color coats onions. At this point, add sausages spacing them on top on onions and apples. Pour over beer, ensuring beer is covering about half way up the side of sausages. Bring to a boil and reduce to a low simmer. Cook until warmed through, about 8-10 minutes, for cooked sausages; and cook covered approximately 25 minutes if using fresh sausages, or until a meat thermometer reads 160 degrees.
Serve a cooked sausage on toasted bread bun or roll of choice, topped with some of the caramelized onions and apples, and a squirt of mustard.
EAT & ENJOY!!!
Yield: 8 servings (or 4 servings of 2 in my house)
ADDITIONAL TIPS:
¥ A hard apple or pear cider is a great alternative to the beer. For non-beer drinkers, try a blend of half fresh apple cider and vegetable stock with a splash of cider vinegar.
¥ Switch it up by substituting or adding in pears with the onions. Or use cheddar brats for a fun twist… cheddar, apples, pork and onions - oh yeah!!!
¥ Try adding a fresh herb, like thyme or sage when cooking the onions and fruit. Sage is on of my personal favorites to add in this recipe, and it makes the cooking smells even more yummmmmmmmy!
¥ Olive oil or other cooking fat works instead of butter, remember - these choices are yours as the chef of your own kitchen!
¥ The onion choice is fun to play with as well; try pearl, cipollini or shallots for a lighter flavor, or toss in some sauerkraut. I’ve even gone with leeks instead, for summer beer and brats!
¥ A great way to mix it up and serve bun-less is to cook as above; although remove the cooked brats once finished. Either allow to cool slightly or carefully puree the hot cooked apple and onion mixture in a blender or food processor (an immersion hand blender is perfect here if you have on hand). Serve the puree as an “applesauce” like base for the cooked brats. Makes for a delicious twist!