Here are some Spices that I have in my kitchen that I think are essential for cooking Chinese food. Star Anise: http://amzn.to/1QZja1U Chinese Peppercorn: http://amzn.to/1W8kKFh Chili Powder: http://amzn.to/1KsD6Vj Whole Chili Peppers: http://amzn.to/1S07gFX Chicken Bouillon Powder: http://amzn.to/1PKh7Av Cumin Powder: http://amzn.to/1GlhQpQ Chinese Five Spice: http://amzn.to/1GY8WJx ►Subscribe for more videos about food! http://bit.ly/1hsxh41 ★↓FOLLOW ME ON SOCIAL MEDIA!↓★ Facebook Show Page: https://www.facebook.com/strictlydumpling Facebook Mike Fan Page: https://www.facebook.com/mikeychenx Instagram: http://instagr.am/Mikexingchen Twitter: http://twitter.com/Mikexingchen Vine: https://vine.co/Mikexingchen Snapchat: Mikeychenx Periscope: Mikexingchen Get tickets to the best show on earth!!! https://www.shenyunperformingarts.org/

Stay Tuned for the Video :) Coming soon! **Don t forget to hit that like/subscribe button for more challenges!** (Also, feel free to follow my social media!) Facebook: www.facebook.com/erikjameslamkin Twitter: www.twitter.com/ErikTheElectric Instagram: ErikTheElectric Snapchat: ErikTheElectric **MUSIC CREDIT** (All Music Credit goes to Kevin Macleod!) (Courtesy of RoyaltyFreemusic.com)

Rarely does chef Masa Takayama of Manhattan sushi shrine Masa allow cameras into his restaurant. But Eater s Kat Odell scored a seat at his bar to taste through America s best omakase. Like Madonna, chef Masa Takayama is a mononmyous character known by fans simply as "Masa," also the name of his eponymous restaurant in New York s Time Warner Center. And after three decades of cutting fish and helping to shape (and refine) America s sushi culture, it s a moniker well-deserved. At Masa, the show is sushi, and it s one that has received countless accolades for Chef s near-perfect, and extremely pricey fish. Actually, Masa is the single most expensive restaurant in the country and one that replicates, in many ways, a classic Japanese omakase experience. While dishes many not always be entirely traditional, the service, energy and overall thought behind the meal is totally Japanese. On very few occasions does chef Masa allow cameras into his restaurant and, in fact, he s notorious for his no photography policy. Regardless, Eater s Kat Odell scored a prime seat to experience the best sushi in this country. 7 Sushi Rules You re Probably Breaking ►►►► https://goo.gl/JBAFny After Ten Years of Masa, a Sushi Legend Surveys His Kingdom ►►►► http://goo.gl/zcmFZl " I m not a snob, says renowned Japanese chef Masayoshi Takayama of his decision to never eat sushi in New York City, unless it comes from his own kitchens. Just, the thing is my ingredients. I don t think they have equals."" -------------------------- Eater is the one-stop-shop for food and restaurant obsessives across the country. With features, explainers, animations, recipes, and more — it s the most indulgent food content around. So get hungry. Subscribe to our YouTube Channel now!: http://goo.gl/hGwtF0 Check out more on Eater: http://www.eater.com/ Eater on Twitter: https://twitter.com/eater Kat Odell on Twitter: https://twitter.com/katodell Like Eater on Facebook: http://goo.gl/TA4Usd Like Eater LA on Facebook: https://www.facebook.com/eaterla?_rdr=p View our full video catalog: http://goo.gl/plZhhc Visit our playlists: http://goo.gl/I7tTMO Follow on Pinterest: http://goo.gl/Gyr7XL More at Eater Los Angeles: http://la.eater.com/ More at Eater New York: http://ny.eater.com/ More at Eater Chicago: http://chicago.eater.com/ Our Video Crew: https://www.eater.com/pages/masthead-video

BECOME A STUDENT OF OUR FRENCH ONLINE CULINARY SCHOOL TODAY! https://bit.ly/2KKgv1A Step by step video on how to make French Choux pastry. With this recipe you will be able create delicious Choux puffs and eclairs very easily. Choux pastry is extremely versatile and is widely used in France for all king of dessert. the Choux pastry recipe can be made sweet or savory for aperitifs nibbles for example. Today we are looking at the a sweet version of the Choux pastry. Quantities used in this video: 3 organic eggs (for the dough) 1 egg (for the glazing) 200 ml of water (6.76 fluid OZ) 100 grams of plain flour (0.80 us cups) ( 80 grams of butter (5.5 tablespoons) 10 grams of Sugar (2 and a half teaspoons) A pinch of Salt To cook the choux pastry Once "Laid out" on the baking tray, cook the puffs (Choux) in a oven at 200 Celsius (390 Fahrenheit) for 15 to 20 minutes depending on the size of the puffs or eclairs.. When the puffs have a nice golden color, put the temperature down to 175 Celsius (350 Fahrenheit), open the oven door slightly and let the puffs or eclairs sit in the oven for another 5 minutes (make sure you leave the oven door just slightly open) . This is to avoid the collapsing of the puff. After 5 minutes take the puffs or eclairs out of the oven and let them cool down a bit before using them. http://www.convert-me.com/en/convert/cooking/

Three of the fine city of Leeds most intimidating eating challenges attempted in 24 hours... Stop One: Greasy Pig, Headingley s PARALYSER BREAKFAST 12 minutes to eat four bacon, four sausage, five hash browns, black pudding, beans, mushrooms, tomatoes and toast so thick you could weaponise it... Stop Two: Meat Liquor, Leeds TRIPLE CHILLI CHALLENGE 10 minutes to eat one chilli burger, one chilli dog and a portion of chilli cheese fries. I actually completed this at the London branch earlier in the year in around five minutes. Stop Three: Smoke BBQ, Leeds MAN V FOOD BURGER CHALLENGE 30 minutes to eat a giant stacked four patty burger, topped with fried onions, brisket, pulled pork, cheese and accompanied by two corn bread muffins, slaw, 1lb of fries and two pints of milkshake. This is was undefeated at the Leeds branch, though was completed by Randy Santel at their Sheffield branch. ***NEW VIDEOS EVERY THURSDAY AND SUNDAY AT 7PM GMT*** FOLLOW ME: Facebook/Twitter/Instagram: @BeardMeatsFood FOLLOW MRS BEARD: Instagram: @Mrs_Beard_Eats ALL-NEW MERCHANDISE IS CURRENTLY AVAILABLE VIA TEESPRING (USE THE MERCHANDISE SHELF ABOVE OR SEARCH BEARDMEATSFOOD TEESPRING ). ANSWERS TO COMMON QUESTIONS & ADDITIONAL INFO: Q: How come you don’t get fat? A: I eat like this for 1 hour of a 168 hour long week. In simple terms, I eat at caloric maintenance over the course of time, meaning I don’t gain weight. Q: Don’t you worry about your health? A: Not in particular. I’m active. I eat nutrient dense foods five days a week. And, I get quarterly bloods done, amongst other health checks. Music credits to my man FLORIAN HAACK for the incredible video game metal covers! SEND ME STUFF: Beard Meats Food PO Box 200 CASTLEFORD WF10 9DR UNITED KINGDOM #FoodChallenge

Learn how to make a Creamy Pork Stew recipe! Go to http://foodwishes.blogspot.com/2015/10/creamy-pork-stew-easy-does-it.html for the ingredient amounts, more information, and many, many more video recipes! I hope you enjoy this simple Creamy Pork Stew recipe.

Today I’m going to make a mung bean sprout side dish with my homegrown mung bean sprouts. If you followed my directions and harvested your sprouts already, this is perfect timing for you and you’re ready to start! Full recipe: http://www.maangchi.com/recipe/sukjunamul-muchim How to grow mung bean sprouts: http://www.maangchi.com/recipe/sukju-namul My cookbook: http://www.maangchi.com/real

Check out my Fall themed meal prep for the week! Healthy recipes & meal prep ideas for breakfast, lunch, dinner, and snacks, using seasonal ingredients like carrots, sweet potato, butternut squash, apples, pears, cauliflower, squash, etc to make delicious autumn meals! With weekly food prep, staying on track is a breeze! SUBSCRIBE for new videos every Monday and Thursday!: http://bit.ly/MindOverMunch Click to get my ebook Meal Prep: A Beginner s Guide: http://www.mindovermunch.com/ebooks Meal Prep Playlist: https://www.youtube.com/watch?v=nmuSJRSgDfc&list=PLt2c0hX1aB8pDTXK_Vk10cDza8nx05fp4&index=1 How To Cook Butternut Squash: https://www.youtube.com/watch?v=oYsEhq8lEbk How To Seed A Pomegranate: https://www.youtube.com/watch?v=eMhv8QkcMvg Things I Use In This Video: Mandolin: http://goo.gl/zIDlq1 Spiralizer: http://goo.gl/B5kQJu Mason Jars: http://goo.gl/u5fZtq Mason Jar Funnel: http://goo.gl/k47ac9 MUSIC: Never Gonna Get You by Andy Huckvale Recipes: Pumpkin Pie Smoothie Cups 1 1/2 cups almond milk 1 1/2 cups Greek yogurt 1 15 oz can pumpkin puree 3/4 cup pumpkin protein (or other protein of choice) 1 Tbsp pumpkin pie spice (or sub allspice, nutmeg and cloves) 2 tsp cinnamon 3 Tbsp maple syrup 3-5 Tbsp stevia or other sweetener of choice (to taste) Blend together all ingredients until smooth. Adjust sweetness and spices to taste. Pour into a muffin tin. A silicone mold is easier to pop these babies out but any kind will work. Freeze for 3-6 hours, until solid. Pop out the smoothie cups (allow to thaw slightly to help them pop out more easily) and transfer to individual bags, I use 2 per smoothie. To make the smoothie, combine 2 smoothie cups with one cup of milk or water and blend to combine. If you don’t have a high powered blender, you may need to thaw out the discs slightly or cut them up to blend more easily, OR to make it easier just use a mini muffin tin instead of a large one :) Sweet Potato & Carrot Soup 2 tsp coconut oil 1 onion, chopped 4 cups chopped carrots 4 cups chopped sweet potato (or butternut squash if preferred) 3 cups broth (vegetable or chicken) 1 cup almond milk 1/2 tsp salt 1/4 tsp black pepper 1/2 tsp cinnamon 1/4 tsp nutmeg greek yogurt & parsley for optional topping when serving Saute onion, carrot and sweet potato in coconut oil until tender, about 7 minutes. Add broth and seasonings and stir. Bring to a boil, cover, and then reduce heat to low and simmer for 15–20 minutes. Blend the soup using an immersion blender or a food processor/blender of choice in batches if necessary.  Stir in milk and adjust seasonings to taste. Serve or store.  Lasts 5 days in the fridge or 4 months in the freezer. Cauliflower “Rice” Chop up your cauliflower head into florets. Pulse the florets in a food processor until a fine rice texture remains. Remove any larger floret pieces that remain if necessary. Store and enjoy as is, or salute in 1-2 tsp oil over medium heat with a pinch of salt, and cook 5–8 minutes. Store in the fridge for up to a week or in the freezer for up to 3 months. Apple Juice Chicken http://mindovermunch.com/?portfolio=apple-chicken Fall Fruit Salad (don’t worry about the measurements for this recipe!) 1 apple 1 pear 1 pomegranate, seeded 2 cups grapes 6 oz (170g) blueberries 2 plums cinnamon nutmeg Dice up your pear, apple and plums. Toss with pomegranate seeds, grapes and blueberries to combine. Add a sprinkle of cinnamon and/or nutmeg if desired! Lasts 4-5 days in the fridge. Apple Chips Thanks to http://paleoleap.com/baked-apple-chips/ for this recipe. Oven Baked Boiled Eggs Thanks to http://www.familyfreshmeals.com/2012/11/how-to-make-perfect-hard-boiled-eggs-in-the-oven.html for this recipe. More Mind Over Munch! Instagram: http://instagram.com/alyssiasheikh eBooks: http://www.mindovermunch.com/ebooks YouTube: https://www.youtube.com/user/MindOverMunch Twitter: https://twitter.com/MindOverMunch Facebook: https://www.facebook.com/mindovermunch Pinterest: http://www.pinterest.com/mindovermunch/ Website: http://www.mindovermunch.com The information provided on this channel is for informational and educational purposes only and is not intended as a substitute for advice from your physician or other health care professional. You should not use the information on this channel for diagnosis or treatment of any health problem or for prescription of any medication or other treatment. Consult with a healthcare professional before starting any diet, exercise or supplementation program, before taking any medication, or if you suspect you might have a health problem.

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Decided to take this one on, with a friend of mine Kevin Ross. He does a bunch of crazy eating stunts as well, check out his channel HERE! https://www.youtube.com/channel/UCkoFrNsQfGfYDz4L4Llbzkw I was actually really stoked on how much I got down. Taking into account how much liquid I had, the breadsticks and salad (pasta as well) I weighed it out to be around 14lbs of food. Which is an all time PR for me. The restaurant "capped" me at 12 bowls, which was honestly baffling. However, our server was awesome and was extremely nice. Look forward to the next challenge! STAY TUNED! Video **Don t forget to hit that like/subscribe button for more challenges!** (Also, feel free to follow my social media!) Facebook: www.facebook.com/erikjameslamkin Twitter: www.twitter.com/ErikTheElectric Instagram: ErikTheElectric Snapchat: ErikTheElectric **MUSIC CREDIT** (All Music Credit goes to Kevin Macleod!) (Courtesy of RoyaltyFreemusic.com)

Here are some ways to tell if a Chinese restaurant is authentic or not. Chinese foods that Chinese people will never eat https://youtu.be/MoZAkumC7ps Hot oil recipe https://youtu.be/ZlIiADdh-QY ►Subscribe for more videos about food! http://bit.ly/1hsxh41 ★↓FOLLOW ME ON SOCIAL MEDIA!↓★ Facebook Show Page: https://www.facebook.com/strictlydumpling Facebook Mike Fan Page: https://www.facebook.com/mikeychenx Instagram: http://instagr.am/Mikexingchen Twitter: http://twitter.com/Mikexingchen Vine: https://vine.co/Mikexingchen Snapchat: Mikeychenx Periscope: Mikexingchen Get tickets to the best show on earth!!! https://www.shenyunperformingarts.org/

To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Instagram: http://www.instagram.com/mrsvitale Official Facebook Page: http://www.facebook.com/LauraintheKitchen Laura s Style/Beauty Channel: http://www.YouTube.com/VitaleStyleChannel Twitter: @Lauraskitchen

Going to be ditching the monday night webcast and doing this instead! Hope you all are ready for it and enjoy the upcoming series! Video **Don t forget to hit that like/subscribe button for more challenges!** (Also, feel free to follow my social media!) Facebook: www.facebook.com/erikjameslamkin Twitter: www.twitter.com/ErikTheElectric Instagram: ErikTheElectric Snapchat: ErikTheElectric **MUSIC CREDIT** (All Music Credit goes to Kevin Macleod!) (Courtesy of RoyaltyFreemusic.com)

To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com Instagram: http://www.instagram.com/mrsvitale Official Facebook Page: http://www.facebook.com/LauraintheKitchen Laura s Style/Beauty Channel: http://www.YouTube.com/VitaleStyleChannel Twitter: @Lauraskitchen

Check out my farmer s market tips and $20 grocery haul! Lots of great organic food on a budget. Come with me to the Santa Monica Farmer’s Market in Los Angeles! SUBSCRIBE for new videos every Monday and Thursday!: http://bit.ly/MindOverMunch Check out my Grocery Haul video: https://youtu.be/RdiWuhtBHe8?list=PLt2c0hX1aB8rrG6mquNhyCzU-8SiHKc5m Check out my How To Cook Butternut Squash video: https://youtu.be/oYsEhq8lEbk?list=PLt2c0hX1aB8onWioCMTvVRpu-g_75MNIK More Mind Over Munch! Instagram: http://instagram.com/alyssiasheikh eBooks: http://www.mindovermunch.com/ebooks YouTube: https://www.youtube.com/user/MindOverMunch Twitter: https://twitter.com/MindOverMunch Facebook: https://www.facebook.com/mindovermunch Pinterest: http://www.pinterest.com/mindovermunch/ Website: http://www.mindovermunch.com The information provided on this channel is for informational and educational purposes only and is not intended as a substitute for advice from your physician or other health care professional. You should not use the information on this channel for diagnosis or treatment of any health problem or for prescription of any medication or other treatment. Consult with a healthcare professional before starting any diet, exercise or supplementation program, before taking any medication, or if you suspect you might have a health problem.

Shop the gear in this video (and more) at ProHomeCooks.com ➡️ https://prohomecooks.com/ Getting your kitchen gear from Pro Home Cooks supports more content like this. Browse below! ↪️ Pots & Pans; https://prohomecooks.com/j4JJovL7 ↪️ Knives; https://prohomecooks.com/SwlefxUS ↪️ Small Appliances; https://prohomecooks.com/yqPg9O04 Find recipes and more at our blog 📝 ➡️ https://prohomecooks.com/blogs/all -- I wrote a glorious ebook on all of my favorite recipes from our channel, check it out here https://bit.ly/2Ar73th Sign up for BG membership ☞ https://www.youtube.com/channel/UCzH5... In this episode we are exploring how to really survive, in a big way, on $1 a meal, that s $3 a day, and $21 for an entire week. I set out to figure out how it would be possible for someone to really eat, not only cheap, but still make amazing food and feel satisfied. On day one I am exploring how to shop at the market on a budget, getting the most bang for your buck and how to start prepping food for the week as well as making a few quick snacks and snagging samples and condiments from stores to help with the week. #budgeteating #3dollaraday #brothersgreeneats Check out www.brothersgreen.com for more follow us on twitter: brothersgreenbk instagram: brothersgreen snapchat: brothersgreen facebook: Brothers Green Eats

So this was probably the best nut butter I ve made in AGES. I highly recommend that you try it out! As always, if you want to see more recipe videos, leave a comment and let me know!

**HUMMUS RECIPE** Ingredients: 1 Can Rinsed Garbanzo Beans Pinch of Garlic Salt Pinch of Garlic Powder Pepper 1 Tablespoon Olive Oil 1. Magic Bullet/Blender 2. Rinse/Drain your beans 3. Put beans in blender (with a touch of water) 4. Spices/Salt/etc 5. Blend Blend Blend 6. ENJOY! **Don t forget to hit that like/subscribe button for more challenges!** (Also, feel free to follow my social media!) Facebook: www.facebook.com/erikjameslamkin Twitter: www.twitter.com/ErikTheElectric Instagram: ErikTheElectric Snapchat: ErikTheElectric **MUSIC CREDIT** (All Music Credit goes to Kevin Macleod!) (Courtesy of RoyaltyFreemusic.com)

I m showing you how to grow 5 pounds of mung bean sprouts with 1½ cup of dried mung beans! Exciting! Full recipe: http://www.maangchi.com/recipe/sukju-namul My cookbook: http://www.maangchi.com/recipe/real

Well, it s been around two weeks since my last one of these videos! I m putting up the next one soon, (which will be the final video). I hope you all are getting a lot out of them and that you re enjoying them. If I ramble on too much, I apologize!