Cooking with bourbon | How to make French toast
Noosh Nosh, a restaurant in Louisville, demonstrates a recipe for bananas foster French Toast, featuring bourbon and banana liqueur.
Click here for the written recipe:
And find more videos from the Courier-Journal Spirited Kitchen series here:
DIY Ginger Dressing | Easy To Do Recipe
DIY Ginger Dressing from Master Sushi Chef Hiroyuki Terada
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About Master Sushi Chef Hiroyuki Terada:
Master Sushi Chef Hiroyuki Terada is one of the top Japanese Chefs in the entire world and the most popular Japanese chef on YouTube.
At age 10, Terada learned the basics of sushi from his father and then went on to attend RKC Chef's School in Kochi, Japan from 1987-1989. He soon earned a nickname for his fast knife, attention to detail, divine presentation and ability to create new dishes and accents based on traditional Japanese cuisine. After graduating RKC Chef School, he was called to serve under Master Chef Kondo at Yuzuan restaurant in Kochi, Japan from 1989-1992. Mr. Kondo is the master of Kansai style cooking, considered to be the high-end of Japanese cuisine. Terada earned the title Master Sushi Chef by becoming the standing head sushi chef & can serve Fugu (Japan Licensed) to the public.
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Chef Hiroyuki Terada is using the Minonokuni Matsu-1573 210mm Yanagi. Super Blue Steel. Can also be used for breaking down whole fish and chickens. But normally for slicing, sashimi, vegetables, meat etc.. This is Chef Hiro's custom specked knife.
For more information on these knives, contact David Holly at david@knifemerchant.com or visit knifemerchant.com
Let us know how you enjoy your Minonokuni.
Knife Merchant
7887 Dunbrook Road
Suite H
San Diego, CA 92126
800-714-8226
knifemerchant.com
Music by:
Andrew Applepie - Beach
andrewapplepie.bandcamp.com patreon.com/andrewapplepie
Male otters sometimes hold pups for ransom under water to force the mother to give up her food. ????????
Onam Special Carrot Pachadi | Carrot Pachadi Recipe in Malayalam
Carrot Pachadi: A Symphony of South Indian Flavors
In the heartwarming tapestry of South Indian cuisine, there exists a dish that not only tantalizes the taste buds but also warms the soul - Carrot Pachadi. This vibrant dish embodies the welcoming spirit of South India, offering a harmonious blend of flavors that dance upon your palate, leaving a lasting impression that touches the heart.
Picture this: freshly grated carrots, vibrant orange jewels of nature's bounty, lovingly simmered to perfection. These carrots are not just vegetables; they are a canvas upon which a masterpiece is crafted. With every tender stir, they absorb the essence of coconut, the warmth of mustard seeds, the tanginess of yogurt, and the gentle heat of green chilies.
What truly makes Carrot Pachadi inspiring is the coming together of diverse elements, much like the people of South India themselves. The sweetness of the carrots symbolizes the inherent warmth and hospitality of the region, while the spicy kick from the chilies represents the spirited nature of its inhabitants. It's a dish that reminds us of the importance of balance and unity in diversity.
As you savor each spoonful of Carrot Pachadi, you're not just indulging in a culinary delight; you're experiencing a taste of South India's rich heritage and the loving tradition of sharing meals with open hearts. This dish transcends the boundaries of food; it's a reminder that the simplest of ingredients, when combined with love and care, can create something truly magical.
So, the next time you have the privilege of enjoying a bowl of Carrot Pachadi, remember the heartwarming journey it represents – a journey of flavors, cultures, and traditions coming together to inspire and touch your heart.
**Ingredients:**
For the Carrot Pachadi:
- 2 cups grated carrots
- 1 cup yogurt (curd)
- 1/2 cup grated coconut
- 1-2 green chilies (adjust to your spice preference)
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- A pinch of asafoetida (hing)
- 1 tablespoon oil
- Salt to taste
For Tempering (Tadka):
- 1 tablespoon oil
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon urad dal (split black gram)
- A few curry leaves
- 2-3 dried red chilies (optional)
**Instructions:**
1. **Grate the Carrots:** Begin by grating the carrots. You can use a regular grater or a food processor with a grating attachment. Set the grated carrots aside.
2. **Prepare the Coconut Paste:** In a blender or food processor, blend the grated coconut, green chilies, mustard seeds, cumin seeds, and a pinch of asafoetida (hing) to form a smooth paste. You can add a little water to aid in blending if needed.
3. **Mix the Carrots and Coconut Paste:** In a mixing bowl, combine the grated carrots and the coconut paste. Mix them well.
4. **Add Yogurt:** Gradually add the yogurt (curd) to the carrot-coconut mixture and mix thoroughly. Ensure that the yogurt is well incorporated.
5. **Prepare the Tempering (Tadka):** In a small pan, heat 1 tablespoon of oil. Add mustard seeds, urad dal (split black gram), curry leaves, and dried red chilies (if using). Let them splutter and turn aromatic. This is the tempering for the pachadi.
6. **Combine the Tempering:** Pour the prepared tempering over the carrot-coconut-yogurt mixture and gently mix.
7. **Season with Salt:** Add salt to taste and mix well.
8. **Serve:** Your Carrot Pachadi is ready to be served. It can be served at room temperature or chilled, depending on your preference. It makes a delightful side dish to a South Indian meal or can be enjoyed with rice.
Enjoy the heartwarming and flavorful Carrot Pachadi!
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Boozy Red Sangria - Martha Stewart
Strawberries and citrus are macerated with sugar, orange liqueur, and vodka or tequila, then finished with red wine and seltzer for an extra-spirited sangria.
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Carrot Cake Jam - August JAMboree!
Mary Ellen at Prepper Potpourri invited me to be a part of this very fun and creative collaboration! Altogether there are 10 channels participating, and the collaboration will last Monday through Friday for the entire month of August 2021. How amazing is that???
This is the first of my 2 videos in this collaboration. I love carrot cake, so this jam is a perfect one for me! Carrots, pineapple, and pear with the perfect spices. Serve it up on a bagel or toast with some cream cheese... Or cover some softened cream cheese to serve as a dip with cookies or crackers, or even over ice cream!
Be sure to watch all of the videos, like and comment on them for a chance in a random drawing to win a starter canning kit, including a rack, jars, funnel, and jar lifter!
This is the link for the playlist:
Here are the channel links for all participating:
2leelou Creates
Deep South Homestead
Diane - The Canning Nana
Gemini Homestead
Helga's Pennsylvania Cooking
Homestead Dad
Jeni Gough
Prepper Potpourri
SuttonsDaze
Vickie's Country Home
Roots and Branches Stainless Steel Multi Canner/Steam Canner:
Here is my Amazon Influencer link. I will receive a small commission to help support my channel, but you won't pay one penny more! **
Here is my Azure Standard Referral Link for affordable organic foods:
I hope that you enjoy this video, and if you did, please feel free to comment, give it a thumbs up, subscribe and share!
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#offgridhomestead
#deserthomestead
#Nevadahomestead
#faith
#sustainability
#modernhomestead
#gardening
#canning
#homeesteading
#preparedness
#AugustJAMboree
#CarrotCakeJam
You can contact me at:
vickiescountryhome@gmail.com
Vickie's Country Home
9732 Pyramid Way #321
Sparks, NV 89441
I hope that you will join me at my Patreon channel, and join in my efforts to produce quality content! Patreon.com/VickiesCountryHome
** Affiliate disclaimer: some of the above links may be affiliate links, which may generate a sales commission for me..