How To make Clyde's Chili

Guyanese PEPPER POT | recipe

2 lbs cow foot/ heel
2 lbs oxtail
2 lbs chuck roast beef
1 cup green seasoning
1 tbsp seasoned salt
1 tbsp meat seasoning
1 tbsp complete seasoning
1 tbsp black pepper
1 tsp ground clove
1 tsp ground cinnamon

about 1 cup or more cassareep
2 cinnamon sticks
8 cloves
thyme
hot peppers of your choice
1 tbsp seasoned salt
1 tbsp complete seasoning
1 tbsp bouillon
1 tsp black pepper
2 tbsp brown sugar
orange peel ( optional)


cassareep:
cassareep:

plait bread recipe:



green seasoning recipe:

link to my All-purpose seasoning..

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Hickory Sauce ~ It's not BBQ sauce ~It's Hickory Sauce ~ There is a difference ~Enjoy

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Rare moments Mark Wiens didn't like the food

Mark Wiens is one of the most popular food vloggers, authors, and travelers alive. He ventures to different countries to document his food journeys, experience the culture, and most importantly give honest opinions about the cuisine. From Thailand to Jamaica mark as traveled the world recording street food videos and travel videos. But there were a few times when he .. kinda didn’t .. like the food.. and well we know if Mark Wiens doesn’t like your food, well that means it must have been “pretty bad.
After scouring the internet for Mark Wiens bad food experience we think we've completed the daunting task of finding Rare moments Mark Wiens didn't like the food.
Mark Wiens Bad food
Mark Wiens Worst food experience ever
Mark Wiens didn't like the food
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The World of Food is the perfect channel for food lovers worldwide. Whether you just want amazing facts on some of the common food brands you use. Or you want inciteful tips about preparing your everyday meals. FoodFanz will help you get to the next level of food knowledge and preparation. No matter what kind of background you have FoodFanz will satisfy your hunger and thirst for Food Knowledge.
If there are any mistakes made in pronunciation or food facts feel free to reach out and let us know. We are always open to correction and willing to learn from you all. If you have a story or idea you wish to see us cover, feel free to let us know.
Thanks for your support guys.

Making Pemmican - The Ultimate Survival Food

Welcome back. Today we are making the Ultimate survival food - Pemmican. This is a great food to know how to make as it is very calorie dense, light weight, packed with protein, has a long shelf life outside of refrigeration, and gives lots of energy.

If you don't want to make it but would like some Pemmican:

For a printable version of this recipe:



Also be Sure to check out our Amazon Store front to see all the things we use:

Kotai Chef Knife: (for 15% off use discount code - 2guys )
Extra Large Mortar & Pestle:
Dehydrator:
Crock Pot:
Cheese cloth:
Beef Tallow Suet:
Bella's Cold Smoke Generator:
Vitamix Blender:
Meat Grinder We use the #22
Vacmaster Vacuum Sealer
8x10 bags for vac master
6x8 bags for vac master



Items we use frequently:
MK4 Thermapen (Accurate Thermometer):
Small accurate Scale for spices:
Insta Cure #1:
Sausage Stuffers:
Meat Grinder:
Smokers (I use the 4D WIFI):
Butcher Twine & Dispenser:
Stuffing Horn Cleaners for your sausage stuffer:
Stainless Steel hooks:
Sausage Pricker:
Ph Meter by Apera Instruments:
Heavy Duty Vac Sealer:
Smokin-It Bella's Cold Smoke Generator:
Custom Cutting Board:



If you would like to support our work, you can do so in several ways:
1. Like, Subscribe, and share this video
2. Use our amazon link to get to amazon to make your purchases:
3. You can help support our channel through PayPal:
4. Patreon (where you get all sorts of cool discounts from companies you're most likely already buying from:

If you need anything from Amazon, you can help us out by using this link to get there:

Here are a few more things we use in our projects:

AMAZON LINKS:
Ph Meter by Apera Instruments:
Heavy Duty Vac Sealer:
Smokin-It Bella's Cold Smoke Generator:
Meat Slicer:
Vitamix 750 Heritage Pro Model
Edge Pro Professional knife sharpening Kit #3
Iwatani Professional Chef Torch:
InkBird Controllers temp & Humidity
Dehumidifier Eva Dry 1100
Cool Mist Humidifier:
Govee Temperature/Humidity Monitor:
Iodophor sanitizer:
Commercial grade Sous Vide:
Chamber Vacuum Sealer:
Butcher Twine & Dispenser:
Robot Coupe Food Processor (high end):
Hobart Edge Deli Slicer (high end):

EQUIPMENT LINKS
Sausage Stuffers:
Meat Grinder:
Small accurate Scale for spices:
Large Capacity Scale:
Stainless Steel Dutch Cheese Press:
Hand heald vac sealer:
Heavy Duty Vac Sealer:
Thermapen Mk4 -
DOT Kitchen Temperature Reader -
Extra Big and Loud Kitchen Timer/Alarm -


Thank you for watching. If you are new here, consider subscribing and clicking that notification bell. See you in another video.
Eric

(Some of these links are affiliate links. This means we get a small commission if you make a purchase using the links we provide. This really helps support our channel at no cost to you. Thank you in advance)

World’s Best FOOD UNCLE!! Big Stew Pork + Full Sunday Lunch in Paramin, Trinidad!!

???????? Trinidad & Tobago - Ultimate Street Food Tour:
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PARAMIN, TRINIDAD AND TOBAGO - Today we’re going on a day trip to Paramin, a beautiful village in the mountains above Port of Spain that’s known as being the spice and herb basket of Trinidad. They grow lots of delicious plants, herbs and food. Today we have the special opportunity to hang out with Foodie Nation and Uncle Clyde for an ultimate Sunday lunch meal!

Big thank you to #visitTrinidad for inviting me to Trinidad and Tobago and for making this trip happen! Guide to the things and food in this video:

Friends in the video:
Foodie Nation: check out their amazing videos
Kezzianne:
Jadee:
Zaak (Foodie Tales with Zaak):

Here are the main things we did today:

Aunty Julia's - After boarding our Land Cruiser and getting into the mountains, our first stop on the way to Paramin was Aunty Julia’s, legendary for her coconut bake and saltfish. We had the chance to see her make a fresh batch of coconut bake right out of her home. We ate the bake along with sal fish, sauteed down with tomatoes and onions. We also had some fresh chocolate tea with great spices and bay leaves.

Uncle Clyde - Next we headed over to Uncle Clyde’s place - he’s a food legend, does videos and recipes for Foodie Nation and he’s just the greatest Uncle you’d ever want to have. He loves to cook traditional Trinidadian food using local and natural ingredients. First we walked around and some of the ingredients we were going to use for lunch. Then we tasted some of the fresh fruits.

Next we cooked a massive lunch that included a huge pot of stew pork, a variety of provisions and plantains. It was an unforgettable lunch meal experience, high in the mountains, overlooking the sea in Trinidad!

Again, a huge thank you to Foodie Nation and Uncle Clyde!

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Belle nyo snob! #bellemariano