How To make Snouts and Beans
2 cn (16oz) plain baked beans
1 ts Worcestershire sauce
1/4 c Brown sugar
2 tb Bbq sauce
1 tb Teriyaki sauce
8 Beef knockwursts
TOOLS:
2 sm Saucepans
lg Spoon Cutting board Knife Carrot peeler Tongs or slotted spoon Paper towels Shallow serving dish With an adult's help, empty the cans of beans into a saucepan and add worcestershire, brown sugar, bbq sauce and teriyaki sauce to the beans. Stir and set aside. With an adult's help, slice off the ends of the knockwurst. You do not need the ends for this recipe. Then slice the knockwurst into equal segments about 1" long, making each cut at the same slight angle. With the round tip of a carrot peeler, carefully h Place the snouts in a saucepan and cover them with water. With an adult's help, cook the snouts for about 5-10 minutes. Cook the beans on low heat, stirring often, until the saucebubbles and thickens slightly. Carefully remove the snouts and place on paper towels to drain. Pour the beans into a serving dish and arrange snouts, nostril sides up, on top. Serves 4-6 little porkers. Sicko serving suggestion: Dab pickle relish pig boogers in your knockwurst nostrils. From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0
How To make Snouts and Beans's Videos
Yummy Cooking Rolls Pork With Shrimp Soy Bean Sauce Recipe,Eating Delicious.
Yummy Cooking Rolls Pork With Shrimp Soy Bean Sauce Recipe,Eating Delicious.
Snout's Kitchen 3: Around The World In Eattie Ways (English)
This Week Snout dose something English no not Full English, and no not Fish and Chips but another one called Beans on Toast. Tell me what are you thought's on Beans on Toast? Let us know down in the comments and be sure to give this video a big thumbs up and to share with your friends.
Don't forget to subscribe to my channel if you haven't been here before and if you want to see more from me and to hit that bell notification so you can notified every time i upload a video.
Mine Channel:
Also if you like horror related content then check out and subscribe to my horror channel Random Horror.
RH:
Follow me on social media to stay up to date on my channel and to see what i get up to outside of the YouTubeiverse and if you want to talk horror and hang with the other horror fans then join my Facebook Horror group The Random Horror Madhouse. Thank you.
Facebook:
Twitter:
Facebook Group:
Pork snout stew peas with a prank ????????????
The parts of meat our grandmas cooked and we still need to keep the tradition
Braised Pig Snout and Sweet Potatoes Is an Homage to Chef Ray Garcia's Roots
Chef Ray Garcia of Broken Spanish in Downtown Los Angeles is making some of the most creative and delicious Mexican food around. Inspired by his heritage and from growing up in Southern California, he cooks food with a creativity and precision honed for years in some of LA’s best kitchens. In the latest episode of Let’s Get Fat, Garcia shows Playboy senior editor Jeremy Repanich how he combines classic cooking technique with dishes he ate as a kid to make Camote—a sweet potato, boiled in a syrup and then topped with pig snout and ears.
Executive Producer: Brian Berkowitz
Producer: Jeremy Repanich
Host: Jeremy Repanich
Subscribe to Indulgence:
Tasting Notes:
How To:
Bars and Cocktails:
Eat This Now:
Follow Playboy:
Facebook:
Twitter:
Instagram:
Snapchat: PlayboyNow
Southern Que BBQ Restaurant ~ Snoot pig's snout smoked and grilled
Southern Que BBQ Restaurant ~ Ribs for the Soul
Southern Que BBQ Restaurant
1525 Walnut Street
Murphysboro ~ 'The Barbecue Capital of Illinois'
Phone: 618.684.1600
Website:
White Cut Chicken, Bak Chit Gai - from scratch, nose to tail (白切鸡)
So we wanted to teach you how to make Chinese poached chicken - the traditional 'white cut chicken', i.e. Cantonese Bak Chit Gai.
It's a real common festival dish, so this week we got Steph's Dad Dawei to come and be our guest cook. He's an incredible cook, and he showed us how to kill, break down, and eat the whole chicken nose to tail.
We focus on the Bak Chit Gai in this video, so please check out the Reddit post for details on how to make the offal soup and the Lo Mein using the rendered chicken fat. Recipe over here on /r/cooking:
And check out our Patreon if you'd like to support the project!
patreon.com/ChineseCookingDemystified
Outro Music: Add And by Broke For Free
ABOUT US
-----------------------------------------------------------------------------------------
Learn how to cook real deal, authentic Chinese food! We post recipes every Tuesday (unless we happen to be travelling) :)
We're Steph and Chris - a food-obsessed couple that lives in Shenzhen, China. Steph is from Guangzhou and loves cooking food from throughout China - you'll usually be watching her behind the wok. Chris is a long-term expat from America that's been living in China and loving it for the last nine years - you'll be listening to his explanations and recipe details, and doing some cooking at times as well.
This channel is all about learning how to cook the same taste that you'd get in China. Our goal for each video is to give you a recipe that would at least get you close to what's made by some of our favorite restaurants here. Because of that, our recipes are no-holds-barred Chinese when it comes to style and ingredients - but feel free to ask for tips about adaptations and sourcing too!