Me vs Red Hot Chili Peppers! + How to Make Braised Chilis
Buckwheat Tempeh:
Are you brave enough to take on some super hot chili peppers? I put myself to the test in this epic chili pepper tasting challenge! I sampled several varieties, including the Ring of Fire, Scotch Bonnet, and Dorset Naga. Then, I'll show you how to make a delicious and spicy braised chili pepper dish that is perfect for a cold winter day. Whether you're a chili pepper lover or just looking for a new culinary challenge, this video is for you!
Check the pinned comment for recipe notes and tips
In this video, you'll learn:
✅ How to handle super hot chili peppers
✅ How to prepare and cook chili peppers safely
✅ How to make a delicious and spicy braised chili pepper dish
✅ How to reduce salt in cooking
A website with printable recipes will happen at some point (this has all turned into rather a large project!) but in the meantime, here’s the ingredients. Let me know in the comments if you have any questions or suggestions
Braised Chilis Ingredients: (PLEASE NOTE: The chilis I used were much milder than anticipated, so be sure to try a bit before adding the same quantity that I used!!!)
2 tbl Extra Virgin Olive Oil
2 small White Onions
2 small Red Onions
2 Red Bell Peppers
2 Yellow Rocoto Chili
1 Rocoto Aji Largo Chili
1 Zimbabwe Birds Eye Chili
1 Ring of Fire Chili
2 Dorset Naga Chili
2 Scotch Bonnet Chili
2 Burning Ember Chili
⅛ tsp Salt
2 tbl Apple Cider Vinegar
1½ tbl Mirin
6 tbl Extra Dry Vermouth
2 tbl Ketchup
¼ tsp Green Peppercorns
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Welcome to my kitchen (lab?)
My channel is you watching the results of my 2am thoughts of “I wonder what would happen if I put A with B?” The answers lean heavily towards cake, and my ongoing quest to find a good meat substitute. I’m a vegan that loves animal products, but hates what’s involved; so I’ve dived headfirst into a rabbit hole of different plant-based textures and flavours. These are often the 1st time that I’ve tried a recipe, and I’ll talk you through why I’m using the ingredients and what I think happened when things go wrong.
Grab a vessel of whatever makes you happy and enjoy, but be warned; it’s messy here sometimes!
Timestamps:
00:00 - We're making braised chilis!
01:46 - Chili Tasting
08:16 - Preparing the veggies
10:09 - How to prepare and cook chili peppers safely
13:05 - Frying the veggies
14:22 - Braising the chilis
15:30 - Eat!
La Pizza Argentina es la Mejor del Mundo! | Haciendo Pizza Argentina Casera
En este video vamos a estar haciendo pizza casera. Una de nuestras comidas argentinas favoritas es la pizza, y como hacía tiempo que no comíamos esto, decidimos preparar algunas pizzas en casa. En nuestra opinión, la pizza Argentina es una de las mejores en el mundo, así que preparamos 3 recetas Argentinas (y 1 invención gringa):
???? Nuestras 4 Pizzas Caseras: ????
1) Pizza de muzarella, jamón y morrones
2) Pizza de muzarella, anchoas y aceitunas
3) Pizza de muzarella y cebolla (Fugazetta)
4) Pizza Samuel Special - una invención de nuestro querido Gringo Sam con queso muzarella, queso feta, salame, prosciutto, anchoas, morrones, aceitunas - en fin, un poco de todo!
En este video les vamos a mostrar paso por paso como hacemos la masa para la pizza - es una receta bien fácil para seguir.
Esperamos que disfruten este video y dejennos saber en los comentarios, ¿cual es su pizza favorita?
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Pizza Argentina es la Mejor del Mundo! | Haciendo Pizza Argentina Casera
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The Day the Viking Age Began
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RECIPE
1 pound (½ kg) pork meat
Salt for seasoning
2 tablespoons (25g) Lard or another oil for cooking
1 ½ cups (125g) chopped spring onion, or leek
2 teaspoons brown mustard seeds, roughly crushed
1 teaspoon chopped mint
1 pound (½ kg) fresh berries
½ cup (120ml) water
½ cup (120ml) mead
1. Season the meat, then heat the lard/oil in a pot on the stove. Sear the meat for 5-7 minutes until well browned. Then remove it and set aside.
2. Add the onion to the pot and cook for 2-3 minutes, then add the water and mead and bring to a simmer. Add the mustard seed and mint and return the pork to the pot. Return to a simmer then cover the pot and place it in an oven at 325°F/160°C for 15-25 minutes or until the pork reaches 145°F. Then remove the pot from the oven and remove the pork to let it rest.
3. Add the berries into the pot with the braising liquid and cook on the stove for 7-10 minutes or until very soft. Mash the berries, then pour everything through a strainer. Return the liquid to the pot and simmer for several minutes or until the sauce reduces down. The sauce will not become too thick without the addition of starch (optional).
4. Slice the pork and serve with the sauce, extra berries, and mint.
**Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available.
Subtitles: Jose Mendoza | IG @worldagainstjose
PHOTO
Lindisfarne Priory: Mstanyauk, CC BY-SA 3.0 via Wikimedia Commons
Disneyland: Sean MacEntee via Flickr, CC BY-SA 3.0 via Wikimedia Commons
France Relics: Dennis Jarvis via Flickr, CC BY-SA 3.0 via Wikimedia Commons
Holy Island Sunrise (again): By Chris Combe from York, UK - CC BY 2.0,
Viking Age Map: By en:User:Bogdangiusca - Earth map by NASA; Data based on w:File:Viking Age.png (now: File:Vikingen tijd.png), which is in turn based on and other maps., CC BY-SA 3.0,
Lindisfarne Priory Ruins: Nilfanion, CC BY-SA 3.0 via Wikimedia Commons
Statue of Rollo: By Delusion23 - Own work, CC BY-SA 4.0,
MUSIC
Battle of the Creek by Alexander Nakarada (serpentsoundstudios.com)
Licensed under Creative Commons BY Attribution 4.0 License
#tastinghistory #viking
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The City of Flowing Light | Critical Role | Campaign 3, Episode 42
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Bells Hells depart from their new allies and head to Yios, where they are quickly dazzled by the lake-top metropolis' glamor and gambling...
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