CWA: It's Chili in The City
In which Morgan teaches you how to make the most amazing chili EVAR.
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Music: Harps & Sandals by Fatigo
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Thai Pineapple Fried Rice + Easy Pineapple Bowl
Thanks to the Thai Trade Centre Vancouver for sponsoring this video!
Here's a new and improved authentic Thai pineapple fried rice recipe, fragrant with curry powder, and an option to enrich it with coconut milk. I also show you how to make a pineapple bowl easily in a way that also gets the pineapple pieces ready to use for the fried rice all in one go.
00:00 Intro
00:55 Prepping pineapple and making pineapple bowl easily
02:03 Seasonings for pineapple fried rice
02:57 Deciphering logos on Thai products
04:22 Making coconut rice (optional)
04:49 Cooking the shrimp
06:21 Cooking pineapple fried rice (in real time!)
10:12 Plating and tasting
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
Man, Food, and Fire: The Evolution of Barbecue
Award-winning cookbook author and master griller Steven Raichlen will lecture at the Library of Congress on the history of barbecue, from the discovery of live-fire cooking nearly 2 million years ago to the invention of the charcoal briquette, gas grills and modern barbecue restaurants.
The host of Primal Grill on PBS, Raichlen is the author of 28 cookbooks, including The Barbecue Bible and BBQ USA. He has won five James Beard Awards for his cookbooks.
Public domain: (2012) Man, Food, and Fire: The Evolution of Barbecue. [Video] Retrieved from the Library of Congress,
Firehouse Kitchen S2 Ep. 11 - Lamb Chops
America's Oldest Restaurant!! ???? OYSTER BAR + CLAM CHOWDER!! | Union Oyster House, Boston!
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BOSTON, MASSACHUSETTS - Welcome to Boston and one of the restaurants I was most looking forward to eating at was the Union Oyster House - the oldest continually running restaurant in the United States! They are known for their oyster bar and New England style seafood. In this video we’re getting a first hand look at Union Oyster House, the back end kitchen, and the legendary oyster bar!
First of all, I love the old building that actually dates back to way before Union Oyster House opened. There are so many stories that have come out of the amazing building. Union Oyster House opened in 1826, and when you arrive it’s a total step back in time, a living museum that’s a restaurant.
As you enter Union Oyster House, probably my favorite part of the entire restaurant is the oyster bar, which is the original oyster bar. It wasn’t a seating oyster bar, but rather a leaning oyster bar. And it happened to be a favorite of Daniel Webster who would lean at the bar and eat no fewer than 6 dozen oysters. The oysters were phenomenal, so fresh and local, and with a squeeze of lemon and a swipe of horseradish and cocktail sauce. It was some of the best cocktail sauce I’ve ever had.
After taking a full tour of the restaurant we then sat down for a full meal including clam chowder, more oysters, broiled haddock, shrimp with a tomato pesto sauce, and one of my favorite dishes, mussels in white wine, garlic and garlic. The food was fresh and local and prepared in classic New England style. The clam chowder is one of the best I’ve ever had.
Union Oyster House is an iconic restaurant, it has unparalleled history in the United States, and food is quite delicious - especially the oysters and the clam chowder! When you’re in Boston, for both food and history lovers, it’s a must.
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Salcombe Crabfest 2022 Chefs' Demo Tent: Jane Baxter, Wild Artichokes
Jane is the Owner-Chef at Wild Artichokes in Kingsbridge, a fabulous eatery serving sharing style dishes, showcasing only the finest local produce. Career highlights include working alongside Joyce Molyneux at The Carved Angel, and working as Head Chef at Riverford Field Kitchen at Buckfastleigh.
Known for her constantly changing menu, Jane takes inspiration from around the world, cooking everything from Arancini to Okonomiyaki. Jane caters for private events and pop up dinners, and - since Covid – offers regular takeaway nights of varying cuisines and themes.
She is also an established author of cookery books, and a regular chef on BBC1’s Saturday Kitchen.