You just got DOOKed! @bradleyarrow thinks your content is the shit. They have 6/60DOOK left to drop today.Learn all about this shit in the toilet paper! 💩
Had a pretty good threadcast for today's slate of of Week 11 NFL games. Thank You @jongolson and @taskmaster4450le for your hefty engagement and posting contribution.
I'll be off work tomorrow prepping for my outpatient procedure Tuesday so will spend a bigger chunk of my time here on threads. It's not often I can put a huge amount of time although I'm here daily it's usually nowhere near enough.
Hitting the sack for now. I put in quite a bit of time here today on this Sunday Funday. Always a GREAT thing!
absolutely ridiculous and the best part will be they will get a massive vote right before it triggers to start paying out which can't be beat. A downright massive 26 million hive vote from blocktrades. So really all they need is about 11 million to pass the thing which is pretty easy when you keep getting paid out in droves.
I just swapped some SPS for another 365 $LEO. Between my pooled and staked leo I should be to 150K by the end of November. 200K by middle of Jan I hope. Timelines could be moved up depending on my Christmas bonus at work.
Hola, estuve algo ocupado en estos días, estos meses de fin de año hacen que tenga más trabajo. Pero regreso a saludarlos y seguir compartiendo con ustedes.
This is the #threadcast for Day 146 of the #foodtalk on Leo 18/11/2024 for 17/11/2024. It's time for some meal inspirations and food conversation. Don't forget to use #foodtalk in your comments. Discussion
Be part of the Food Talk Show On Leo. Here is Day 145 that leads you to the previous threadcasts.
Share your meals.
We will continue with national food celebrations in November. Let's see the one you are familiar with.
Share other food-related content and ask questions about food.
More about food with tips and tricks will be dropped in the threadcast. Upvote the comments you find interesting & connect with others. Let's have fun. #foodie
Welcome to a new week and another episode of the #foodtalk on Leo, Day 146. Share your meals and check out the national food celebration days in November.
When is National Pepper Month?
National Pepper Month happens on November 1.
A Peck of Peppers: Savoring National Pepper Month in November
As the leaves fall and the air grows crisp, November brings us the vibrant celebration of National Pepper Month. Peppers, with their wide range of colors, sizes, and heat levels, are among the most versatile and widely used ingredients across global cuisines. From the mild bell pepper to the fiery habanero, peppers can enhance the flavor, color, and nutritional value of almost any dish. National Pepper Month is the perfect opportunity to explore the diverse world of peppers and find new ways to incorporate them into your meals. Let’s dive into some flavorful and creative ideas for adding more peppers to your food.
#foodtalk #nationalfoodday #nationalpeppermonth #peppers
Brighten Up Breakfast
Start your day with a pop of pepper! Add finely diced bell peppers to scrambled eggs, omelets, or breakfast burritos for a burst of color and a sweet, crunchy contrast. For those who prefer a morning kick, a sprinkle of crushed red pepper flakes over avocado toast can elevate a simple breakfast to a new level of deliciousness.
Snack on Peppers
Snacking on peppers is a healthy and flavorful way to get through the day. Crunchy bell pepper slices make the perfect vehicle for hummus, guacamole, or yogurt-based dips. For a spicy snack, try roasting jalapeño peppers stuffed with cream cheese and wrapped in bacon. The combination of heat, creaminess, and smokiness is irresistible.
#foodtalk #nationalfoodday #nationalpeppermonth #peppers #spicysnack #bellpeppers
Enhance Your Salads
Peppers can transform a simple salad into a colorful and nutrient-dense meal. Slice or dice a variety of peppers and add them to greens for added texture and flavor. Roasted red peppers, with their sweet, smoky flavor, are excellent in grain salads or pasta salads, providing a delicious contrast to other ingredients.
Amp Up Main Dishes
Peppers are a staple in many main dishes, from stir-fries to stews. They can be the star of the dish, like in a classic stuffed bell pepper recipe, or play a supporting role, adding depth and heat to sauces and marinades. Don’t be afraid to experiment with different types of peppers to discover your preferred level of spice and sweetness.
#foodtalk #nationalfoodday #nationalpeppermonth #peppers #spicysnack #bellpeppers
Create Pepper-Based Sauces and Condiments
Homemade pepper-based sauces and condiments are a great way to spice up any meal. Salsas, hot sauces, and chutneys can be customized to suit your taste and heat tolerance. A fresh salsa verde made with tomatillos and green chili peppers can add a tangy, spicy kick to grilled meats or tacos.
Grill and Roast Peppers
Grilling or roasting peppers brings out their natural sweetness and adds a smoky flavor that enhances salads, sandwiches, and pizzas. You can grill whole bell peppers until charred, then peel and slice them for a delicious addition to sandwiches or antipasto platters. Roasting small, hot peppers concentrates their flavor and heat, making them perfect for adding to sauces or spreads.
#foodtalk #nationalfoodday #nationalpeppermonth #peppers #Grilledpepper #RoastPeppers #bellpeppers #chilipeppers
Don’t Forget Desserts
Peppers can even find their way into desserts. Chocolate and chili are a classic combination; the heat from the chili amplifies the richness of the chocolate. Try adding a pinch of cayenne pepper to brownie batter or chocolate cake for a dessert with a surprising kick.
National Pepper Month encourages us to explore the incredible variety and culinary potential of peppers. By incorporating these colorful, flavorful fruits into your meals, you can enjoy a wealth of tastes and textures while benefiting from their vitamins and antioxidants. Whether you prefer them sweet, mild, or fiery hot, there’s a pepper out there for everyone. So this November, let’s celebrate the humble pepper in all its glorious forms. Happy National Pepper Month!
#foodtalk #nationalfoodday #nationalpeppermonth #peppers #spicysnack #Chocolateandchili
When is National Peanut Butter Lovers Month?
National Peanut Butter Lovers Month happens on November 1.
Celebrating the Spread: National Peanut Butter Lovers Month
As the leaves turn and the nights grow longer, November welcomes a celebration that’s sure to spread joy among food enthusiasts everywhere: National Peanut Butter Lovers Month. This beloved staple, known for its creamy texture and rich, nutty flavor, has found its way into the hearts and kitchens of millions. Whether you’re a fan of the classic PB&J or love to experiment with peanut butter in baking and cooking, there’s no denying the versatile appeal of this spread.
#foodtalk #nationalfoodday #NationalPeanutButterLoversMonth #PeanutButter #PeanutButterLovers
Celebrating the Spread: National Peanut Butter Lovers Month (Continued)
Let’s delve into the different kinds of peanut butters and discover some inventive ways to celebrate peanut butter not just as a spread, but as a culinary superstar.
The Many Faces of Peanut Butter
Peanut butter comes in various styles and textures, each offering a unique taste experience. Here’s a look at the most popular types:
Creamy Peanut Butter: Smooth and spreadable, creamy peanut butter is a classic choice for sandwiches and recipes that call for a rich, uniform texture.
Crunchy Peanut Butter: For those who crave texture, crunchy peanut butter is loaded with chunks of peanuts, providing a satisfying bite and added nuttiness.
Natural Peanut Butter: Made with minimal ingredients, usually just peanuts and salt, natural peanut butter offers a purer peanut flavor and a slightly different texture due to the separation of oil at the top.
Powdered Peanut Butter: A more recent innovation, powdered peanut butter is made by pressing out most of the natural oils, leaving a light powder that can be reconstituted with water. It’s lower in fat and calories and useful in smoothies, baking, or as a protein boost.
Flavored Peanut Butter: From honey-infused to chocolate swirl, flavored peanut butters add a fun twist to the traditional taste, making for exciting spreads, dips, and ingredient additions.
National Peanut Butter Lovers Month is the perfect excuse to explore the versatility of peanut butter in both sweet and savory dishes. Here are some delicious ideas:
Bake a Batch of Peanut Butter Cookies: A timeless treat, peanut butter cookies are simple to make and always a hit. Experiment with mix-ins like chocolate chips, pretzel pieces, or even a pinch of sea salt on top for a gourmet touch.
Enjoy Peanut Butter Breakfasts: Start your day with peanut butter by spreading it on toast, swirling it into oatmeal, or blending it into your morning smoothie for a protein-packed breakfast that’ll keep you fueled for hours.
National Peanut Butter Lovers Month is an opportunity to celebrate this beloved spread in all its forms. Whether you prefer your peanut butter creamy, crunchy, or somewhere in between, there’s no limit to the culinary creativity it can inspire. So this November, let’s embrace the versatility, flavor, and pure joy that peanut butter brings to our tables and palates. Happy National Peanut Butter Lovers Month!
#foodtalk #nationalfoodday #NationalPeanutButterLoversMonth #PeanutButter #PeanutButterLovers #peanutbutterbreakfast
Going through the summary, I realised that it's not exactly the words or sentences spoken in the videos like the funny parts and side jokes but it still speaks of the restaurant, the dishes and chefs and that's cool.
I love this YouTube summarization command, tried adding some YouTube videos but they were not playing. I will have to try again.
The Saigon Noodles and Grill has created a name with its dishes and I love how the chefs pour out their hearts in creating quality food for the satisfaction of their customers.
Saigon Noodle and Grill: Authentic Vietnamese Flavors in the Heart of Orlando
Discovering Culinary Gems in Orlando
When you think of Orlando, Florida, the first things that come to mind are likely theme parks and tourist attractions. However, the city also boasts a vibrant culinary scene, particularly when it comes to authentic Asian cuisine. One such hidden gem is Saigon Noodle and Grill, a family-owned Vietnamese restaurant that has become a local favorite.
The restaurant is the brainchild of Vietnamese-born owners Vincent and Toy Whit, who are known for their passion for throwing lively parties and sharing the flavors of their homeland. When Justin Warner and the host visited the restaurant in 2017, they were immediately hooked on the authentic Vietnamese dishes, from the fragrant pho to the delectable Saigon pancake.
Mastering the Art of Pho
At the heart of Saigon Noodle and Grill's menu is the beloved Vietnamese dish, pho. The chefs take great pride in their pho, simmering the broth for hours to extract the maximum amount of flavor and collagen from the beef bones. The result is a rich, aromatic broth that serves as the foundation for the dish, complemented by tender slices of beef brisket and eye of round.
Exploring the Diverse Flavors of Vietnamese Cuisine
Beyond the classic pho, Saigon Noodle and Grill offers a wide range of Vietnamese specialties, each with its own unique blend of spices and ingredients. The pan-fried noodles, for example, feature a crispy, egg-coated noodle base topped with a medley of proteins and vegetables, all tossed in a savory, slightly sweet sauce.
Another standout dish is the "shaken beef," a stir-fried beef dish that gets its name from the rapid cooking process, which results in tender, flavorful bites. The dish is seasoned with a blend of soy sauce, oyster sauce, and a special seasoning mix that brings out the natural sweetness of the beef.
What sets Saigon Noodle and Grill apart is not just the exceptional food, but the warm and welcoming atmosphere created by the owners. Vincent and Toy Whit have infused the restaurant with the vibrant energy and hospitality that is so integral to Vietnamese culture, making it a truly immersive dining experience.
Conclusion
Saigon Noodle and Grill is a shining example of how the culinary landscape of Orlando extends far beyond the typical tourist traps. By embracing their cultural heritage and sharing it with the community, Vincent and Toy Whit have created a restaurant that not only satisfies the palate but also nourishes the soul. For anyone seeking an authentic taste of Vietnam in the heart of Florida, Saigon Noodle and Grill is a must-visit destination.
Supermarket Showdown: Chefs Unleash Creativity in Blind Grocery Challenges
Breakfast to Go
Chef Logan: I spent $200 on cheese puffs, a frozen turkey, towels, and blankets. I'm making a fried turkey bagel sandwich with cheese puff crumble. The only breakfast item I have is the bagel, so this won't be a typical breakfast, but it will be portable.
Chef Sonia: I made a ham and cheese crepe with an arugula salad. The flavor is good, but I could have used more seasoning. If I had found a way to put the salad inside the crepe, it would have been more of a crepe burrito situation, making it more portable.
Chef Will: I made a Creole salami breakfast sandwich and a homemade strawberry compote with tomatoes and carrots. The ratios are a little off, but the creativity is there.
The judges praised the creativity but noted issues with the ratios and textures. Unfortunately, Chef Sonia was eliminated from the competition.
Something Spicy
Chef Logan: I made a Creole pasta dish with fried chicken and vegetables. The judges were pleasantly surprised by the flavors and the juicy, well-cooked chicken.
Chef Will: I made buffalo chicken nachos with an avocado cream and blue cheese drizzle. The presentation was lovely, and the judges enjoyed the spice and flavors.
Chef Molly: I made a mini tostada with mango salsa and spicy sausage. The judges liked the flavorful and spicy combination, though they noted a few stray grains of rice.
In the end, Chef Will was eliminated, and the other two chefs moved on to the final round.
Chef Logan: I made a cherry pie funnel cake, a mountain of guilt with fried, creamy, and fruity elements. The judges felt it could have used even more sugar.
Chef Molly: I made a bagel ice cream sandwich with peanut butter caramel. The judges found it delectable and a great sandwich.
The judges determined that Chef Molly delivered the guiltiest of pleasures, and she emerged victorious in the supermarket showdown.
Jalapeno and Cranberry Stuffed Turkey Breast: A Thanksgiving Mashup
In this culinary adventure, two heavy-hitters come together to create the ultimate main dish - a jalapeno and cranberry stuffed turkey breast. Let's dive into this mouthwatering masterpiece.
Breadcrumb Coating
To mimic the crispy skin we all love, Katie gets to work on a breadcrumb mixture. She uses pumpernickel toast, fresh sage, and thyme, all chopped finely and combined with melted butter. This will help fortify the coating and add a delightful flavor.
Next, the team tackles the cranberry sauce, a Thanksgiving staple with a twist. Starting with frozen or fresh cranberries, they add sugar to balance the bitterness, and the secret ingredient - seeded, spicy jalapeños. The result is a slightly tangy and spicy version of the classic, perfect for the stuffing.
Butterflying the Turkey Breast
The star of the show, a 2-3 lb skinless turkey breast, is butterflied using a sharp boning knife. This opens up the meat, making it easier to pound and roll. A layer of Dijon mustard adds a tangy depth of flavor, complementing the turkey perfectly.
The cooled cranberry sauce is spread over the flattened turkey breast, and the seasoned breadcrumb mixture is sprinkled on top. Then, it's time to roll it up, creating a beautiful Medallion-like shape. The rolled breast is then trussed and foil-wrapped, ready for the oven.
Baking and Serving
After baking at 400°F for an hour, with the foil removed for the last 15 minutes, the stuffed turkey breast emerges with a gorgeous, golden-brown crust. The juices are reserved to serve alongside the sliced turkey, and the cranberry sauce is presented in a beautiful bowl for dipping.
This dish is a true Thanksgiving showstopper, combining the classic flavors of turkey and cranberry with a spicy twist. The pumpernickel breadcrumb coating adds a unique and delicious element, while the Dijon mustard and herbs elevate the overall taste. This is a weeknight-friendly meal that can easily be prepared in advance, making it a must-try for your holiday table.
Green bean casserole is a classic comfort food, perfect for potlucks and holiday gatherings. This version takes the dish to new heights with a few key upgrades.
To start, the chef makes a creamy sauce as the base, whisking together melted butter and flour to create a roux. She then adds milk and half-and-half, seasoning it with salt, pepper, and a touch of cayenne for a subtle kick. Shredded cheddar cheese is melted into the sauce, creating a rich, velvety cheese sauce.
Rather than using canned green beans, the chef blanches fresh green beans, which helps them retain their vibrant color and crisp texture. These are then tossed with a sautéed mixture of bacon, onions, and red bell peppers, infusing the dish with smoky, savory flavors.
The casserole is assembled by pouring the cheese sauce over the green bean mixture, then topped with a layer of crispy panko breadcrumbs instead of the traditional fried onions. This provides a delightful crunch to contrast the creamy interior.
After baking until hot and bubbly, the end result is a green bean casserole that is far from ordinary. The fresh ingredients, homemade sauce, and unique toppings elevate this classic dish to new levels of decadence and flavor. It's sure to be a hit at any potluck or holiday gathering.
For the stuffing, the chef starts by sautéing onions, celery, and garlic in butter, adding in fresh thyme and sage to infuse the mixture with classic Thanksgiving flavors. Diced apples and toasted walnuts are then incorporated, providing a sweet and nutty contrast.
To bind the stuffing, the chef uses a combination of chicken stock and toasted bread cubes, allowing the flavors to meld together. The stuffing is then pressed into a loaf pan and baked until golden brown and crispy on top.
The end result is a stuffing that is both savory and sweet, with the apples and walnuts adding a delightful textural element. The sage and thyme lend a warm, herbal note that is quintessential to the Thanksgiving table. This stuffing can be served as a side dish or used to stuff a turkey for a truly memorable holiday meal.
Roasted Carrots with Carrot Top Pesto
This dish showcases the chef's commitment to using the entire vegetable, from root to stem. She starts by roasting the carrots with a sweet curry powder, which caramelizes the natural sugars and creates a beautiful color.
While the carrots roast, the chef prepares a vibrant pesto using the carrot tops. She blends the carrot greens with basil, walnuts, olive oil, and a touch of honey, creating a flavorful sauce that perfectly complements the roasted carrots.
The pesto is drizzled over the hot, caramelized carrots, adding a burst of freshness and herbal notes. This dish not only reduces food waste but also showcases the versatility of the humble carrot, transforming it into a visually stunning and delicious side.
For this unique twist on fries, the chef combines sweet potatoes and celery root, roasting them until crispy on the outside and fluffy on the inside. She seasons the fries with a blend of spices, including cayenne pepper, garlic powder, Hungarian paprika, and Chinese five-spice powder, which lends a warm, aromatic flavor.
The combination of sweet potatoes and celery root creates a delightful contrast in both texture and taste. The sweet potatoes provide a natural sweetness, while the celery root adds a subtle, earthy flavor. Roasting the vegetables at a high temperature ensures they develop a crisp exterior, making them the perfect vehicle for the flavorful spice blend.
These sweet potato and celery root fries are a creative and healthier alternative to traditional french fries, offering a unique and satisfying side dish for any meal.
Baked Spinach and Zucchini
This baked spinach and zucchini dish is a simple yet flavorful side that can be prepared in advance and baked just before serving.
The chef starts by sautéing zucchini and scallions in olive oil, then adds garlic, frozen spinach, cooked rice, fresh parsley and basil, and a touch of nutmeg. The mixture is seasoned with lemon juice, salt, and pepper, creating a well-balanced blend of flavors.
The vegetable mixture is then transferred to individual baking dishes and topped with a custard made from eggs, heavy cream, and Parmesan cheese. This creates a creamy, quiche-like texture that binds the dish together.
The casserole is baked until the custard is set and the top is golden brown, resulting in a comforting and nutritious side dish. The combination of zucchini, spinach, and the rich, cheesy custard makes this an appealing option for any holiday or family gathering.
Mushroom and Celery Green Bean Salad
This green bean salad takes a fresh approach to the classic green bean casserole, showcasing the vibrant flavors of the vegetables.
The chef begins by sautéing mushrooms, celery, onions, and garlic in butter, infusing the mixture with savory, umami notes. She then blanches fresh green beans, retaining their crisp texture and bright color.
The sautéed vegetables are combined with the blanched green beans, and a creamy dressing made with yogurt, mayonnaise, Parmesan cheese, and a touch of cherry vinegar is drizzled over the top. This dressing provides a tangy, slightly sweet counterpoint to the earthy vegetables.
To add crunch and texture, the chef tops the salad with toasted almonds and crispy fried onions, echoing the classic green bean casserole flavors in a fresh, vibrant presentation.
This green bean salad is a delightful alternative to the traditional casserole, offering a lighter, more vegetable-forward take on the holiday classic. It's a perfect side dish that can be made in advance and served chilled or at room temperature.
Garlic Hasselback Potatoes with Herb Sour Cream
These garlic Hasselback potatoes are a showstopping side dish that combines the crispy edges of baked potatoes with the aromatic flavors of garlic and herbs.
The chef starts by slicing the potatoes into thin, accordion-style slices, creating a unique presentation. She then tucks slivers of fresh garlic into the potato slits, infusing the potatoes with a robust garlic flavor as they roast.
To complement the potatoes, the chef prepares a creamy herb sour cream sauce, blending sour cream with fresh parsley, garlic powder, and a touch of salt and pepper. This cool, tangy sauce provides a delightful contrast to the hot, crispy potatoes.
The potatoes are roasted at a high temperature, allowing the edges to become deliciously crisp and golden brown, while the interior remains tender and fluffy. The garlic slivers become soft and fragrant, melding seamlessly with the potato flesh.
Served with the herb sour cream, these garlic Hasselback potatoes are a striking and flavorful addition to any holiday or special occasion menu. The combination of textures and flavors makes this dish a true crowd-pleaser.
This simple yet elegant Brussels sprouts dish showcases the versatility of the often-maligned vegetable.
The chef starts by thinly slicing the Brussels sprouts using a food processor, which allows them to cook quickly and evenly. She then sautés the sprouts in a combination of olive oil and butter, seasoning them with salt and pepper.
To add a touch of sweetness and acidity, the chef drizzles the sautéed Brussels sprouts with a balsamic vinegar glaze. The balsamic vinegar caramelizes and reduces, creating a syrupy, flavorful coating that complements the natural earthiness of the Brussels sprouts.
This method of thinly slicing the Brussels sprouts and sautéing them quickly helps to avoid the common pitfall of overcooking, which can lead to a bitter, mushy texture. Instead, the sprouts retain a slight crunch and a vibrant green color, making them an appealing and delicious side dish.
The balsamic glaze adds a touch of sophistication, transforming the humble Brussels sprout into a sophisticated and flavor-packed accompaniment to any holiday meal.
Pretzel Stuffing with Mustard and Beer
This unique stuffing combines the savory, salty flavors of pretzels with the tangy notes of mustard and the subtle bitterness of beer, creating a truly memorable Thanksgiving side dish.
The chef starts by sautéing onions and celery in butter, infusing the mixture with aromatic herbs like thyme and sage. She then adds a blend of wet ingredients, including eggs, chicken stock, mustard, and a touch of beer, which helps to bind the stuffing together.
The star of the show is the pretzel bread, which the chef has dried out in the oven to help it maintain its structure when combined with the wet ingredients. The pretzel bread provides a delightful chewiness and a hint of saltiness that perfectly complements the other flavors in the stuffing.
After assembling the stuffing in a baking dish, the chef tops it with additional melted butter, ensuring a crispy, golden-brown crust on the top.
The end result is a stuffing that is both savory and indulgent, with the pretzels, mustard, and beer creating a unique and unexpected twist on a Thanksgiving classic. This dish is sure to be a conversation starter and a delicious addition to any holiday spread.
Sweet Potato Gratin
This sweet potato gratin takes the humble sweet potato and elevates it with a smoky, savory twist.
The chef begins by roasting the sweet potato and onion slices on the grill, imparting a delightful char and caramelized flavor. She then layers the roasted vegetables in a baking dish, creating a gratin-style casserole.
To bind the dish together, the chef prepares a creamy sauce made with half-and-half, horseradish, and fresh thyme. The horseradish adds a subtle heat and complexity that balances the natural sweetness of the potatoes.
After pouring the sauce over the layered vegetables, the gratin is topped with shredded Gruyère cheese, which melts and forms a golden-brown crust on top.
The combination of the smoky, roasted vegetables, the rich and tangy sauce, and the melted cheese creates a truly decadent and satisfying side dish. The sweet potatoes take on a savory, almost Thanksgiving-like flavor profile, making this gratin a unique and delicious addition to any holiday table.
The chef starts with a classic recipe for creamy, fluffy mashed potatoes, made with Yukon Gold potatoes, milk, butter, sour cream, salt, and pepper. This base recipe serves as a foundation for three delicious variations.
For the first variation, the chef adds white truffle butter, creating a luxurious, earthy, and indulgent mashed potato dish. The second variation incorporates freshly grated Parmesan cheese, adding a savory, umami-rich element to the potatoes. The third variation features roasted garlic, which lends a sweet, mellow garlic flavor that permeates the entire dish.
These variations showcase the versatility of mashed potatoes, allowing the chef to transform a simple side dish into something truly special and tailored to individual preferences. Whether you prefer the decadence of truffle, the salty punch of Parmesan, or the comforting aroma of roasted garlic, these mashed potato recipes offer something for everyone.
The classic mashed potato recipe serves as a solid foundation, ensuring that the potatoes are creamy, fluffy, and well-seasoned, while the variations allow the chef to elevate the dish with unique and flavorful additions.
Celery Root and Apple Purée
This celery root and apple purée offers a unique and delicious alternative to traditional mashed potatoes.
The chef combines celery root, fennel, Yukon Gold potatoes, and Golden Delicious apples, creating a complex and harmonious blend of flavors. The celery root and fennel provide an earthy, slightly peppery note, while the apples lend a touch of sweetness to balance the dish.
To achieve a silky, smooth texture, the chef uses a food mill to purée the cooked vegetables and apples, ensuring a velvety consistency without any lumps or graininess.
The finished purée is then seasoned with salt and pepper, and a touch of cream is added to enhance the luxurious mouthfeel.
This celery root and apple purée offers a refreshing alternative to traditional mashed potatoes, showcasing the versatility of root vegetables and the complementary flavors of apples. It's a unique and flavorful side dish that can be prepared in advance and reheated just before serving, making it a convenient and impressive addition to any holiday menu.
Roasted Butternut Squash
The chef's roasted butternut squash dish is a simple yet delicious side that highlights the natural sweetness of the squash.
She begins by peeling and cubing the butternut squash, tossing the pieces with olive oil, brown sugar, salt, and pepper. The squash is then roasted in a hot oven until the edges are caramelized and the interior is tender and creamy.
The key to this dish is the high-heat roasting, which allows the natural sugars in the squash to caramelize and develop a rich, almost candied flavor. The addition of brown sugar further enhances this effect, creating a beautifully balanced sweet-and-savory side dish.
Roasting the squash in large, evenly-sized pieces ensures that the exterior becomes crisp and golden brown, while the interior remains soft and velvety. This simple preparation allows the inherent sweetness and creamy texture of the butternut squash to shine.
Served as a side or incorporated into other dishes, this roasted butternut squash is a versatile and crowd-pleasing addition to any holiday menu. Its vibrant color and comforting flavors make it a perfect accompaniment to roasted meats, stuffings, and other Thanksgiving staples.
Creamy Corn Casserole
This creamy corn casserole is a classic soul food dish that combines the natural sweetness of fresh corn with a rich, cheesy sauce.
The chef starts by cutting the kernels off the cob, reserving the corn milk that is released in the process. This corn milk adds an extra layer of creaminess to the dish. She then sautés the corn kernels in butter, seasoning them with salt and pepper.
To create the creamy sauce, the chef makes a simple béchamel, using butter, flour, and milk. She then folds in shredded cheddar cheese, which melts into the sauce, creating a luxurious, velvety texture.
The corn and cheese sauce are combined in a baking dish, then topped with an additional layer of cheddar cheese. This casserole is baked until the top is golden brown and bubbly, resulting in a comforting and indulgent side dish.
The use of fresh corn kernels, rather than canned or frozen, gives this creamy corn casserole a vibrant, sweet flavor that is perfectly balanced by the rich, cheesy sauce. This dish is sure to be a crowd-pleaser at any holiday gathering.
Apple and Sausage Stuffing
This apple and sausage stuffing is a flavorful and hearty addition to the Thanksgiving table.
The chef starts by sautéing onions, celery, and Granny Smith apples in butter, allowing the flavors to meld and the apples to soften. She then adds fresh parsley, salt, and pepper, creating a fragrant base for the stuffing.
Next, the chef prepares the bread component, toasting cubes of French bread until they are crisp and dry. This helps the bread absorb the flavors of the other ingredients without becoming soggy.
The sautéed vegetable and apple mixture is then combined with the toasted bread cubes, along with a blend of sweet and spicy Italian sausage. Cranberries and chicken stock are added to the mix, providing moisture and a touch of sweetness to balance the savory elements.
The stuffing is then baked until golden brown and crispy on top, creating a delightful contrast in texture. The combination of the sweet apples, savory sausage, and aromatic herbs and spices makes this stuffing a true standout on the holiday table.
This apple and sausage stuffing can be served as a side dish or used to stuff a turkey, adding a flavorful and unique twist to the traditional Thanksgiving meal.
Cranberry Sauce
The chef's homemade cranberry sauce is a simple yet essential component of the Thanksgiving feast.
She starts with fresh cranberries, which she cooks down with sugar and a touch of water. The addition of cinnamon, nutmeg, and allspice adds warmth and depth to the sauce, complementing the tart, bright flavor of the cranberries.
As the sauce simmers, the cranberries break down, releasing their natural pectin and creating a thick, jamlike consistency. The chef allows the sauce to cook until it reaches the desired level of thickness, ensuring a perfect balance of sweet and tart.
Super Duper Weenie: A Hot Dog Haven in Fairfield, Connecticut
In 2008, the host stumbled upon a surprising discovery in Fairfield, Connecticut - the Super Duper Weenie, a hot dog haven that would soon become a local legend. This unassuming establishment, with its super duper weenie wagon, has captured the hearts and taste buds of locals and visitors alike.
The secret to Super Duper Weenie's success lies in its unwavering commitment to quality and authenticity. Everything is made from scratch, with each item on the menu crafted with meticulous attention to detail. The New Englander, the establishment's top-selling hot dog, is a testament to this dedication. Featuring a generous slice of crispy bacon, tangy sauerkraut, and a sweet, crunchy relish made with fresh cucumbers, bell peppers, and onions, it's a flavor explosion that has become a local favorite.
But the menu doesn't stop there. The Californian hot dog, with its housemade chili, American cheese, and a zesty hot relish, is another standout. The combination of the savory chili, the melted cheese, and the bold, spicy relish creates a harmonious balance of flavors that keeps customers coming back for more.
Beyond the hot dogs, Super Duper Weenie has also earned a reputation for its exceptional chicken nuggets. These aren't your average fast-food nuggets; they're made with fresh, all-white meat chicken, coated in a seasoned breadcrumb mixture, and fried to perfection. Paired with the establishment's housemade barbecue sauce and super duper secret sauce, these nuggets are a true delight.
The success of Super Duper Weenie can be attributed to the unwavering passion and dedication of its owner, Gary Zola. Zola's commitment to quality and his refusal to compromise on the authenticity of his recipes have been the driving force behind the establishment's growth. From a single hot dog truck to a thriving brick-and-mortar location with multiple food trucks, Super Duper Weenie has become a culinary destination in its own right.
As the host discovered, the menu at Super Duper Weenie goes beyond the classic hot dog. The Fairfield Cheesesteak, with its tender steak, melted cheese, and expertly seasoned toppings, is a testament to the establishment's versatility and culinary prowess.
In the end, the success of Super Duper Weenie lies in its ability to elevate the humble hot dog to new heights. By focusing on quality ingredients, innovative flavor combinations, and a dedication to tradition, this Fairfield institution has become a must-visit destination for anyone seeking a truly exceptional dining experience.
Chopped Champions Grand Finale: A Culinary Showdown for the Ages
The tension was palpable as four elite Chopped champions stepped into the kitchen, each determined to claim the coveted $50,000 prize. This was no ordinary competition - it was a battle of the best, where only one chef would emerge victorious.
Wade Burch, Alan Harding, Danielle Saunders, and Lauren Gary were the formidable contenders, each with a reputation for culinary excellence. The challenge was set: three rounds of mandatory mystery ingredients, with the loser of each round being "chopped" from the competition.
In the first round, the chefs faced a daunting basket filled with catfish, daon radish, cherry soda, and boiled peanuts. The pressure was on as they raced against the clock to create an appetizing dish that would impress the judges. Techniques ranged from Cajun-dusted catfish to coconut-poached delicacies, each chef showcasing their unique culinary prowess.
As the round came to a close, it was Chef Allen who found himself on the chopping block, leaving the remaining three chefs to battle it out for the grand prize.
The second round upped the ante, with the chefs tasked with incorporating kettle corn, chayote, applesauce, and roasted suckling pig into their entrees. The kitchen was a flurry of activity as they worked to craft dishes that would secure their spot in the final round. From barbecue-inspired pulled pork to a creative take on chiles rellenos, the chefs pulled out all the stops.
In the end, it was Chef Wade who was chopped, leaving Chef Danielle Saunders and Chef Lauren Gary to face off in the grand finale.
The final round presented the ultimate challenge: create a dessert using aracana eggs, bread flour, turbinado sugar, and goats milk. With only 30 minutes on the clock, the two chefs put their baking skills to the test, each determined to claim the $50,000 prize.
As the clock ticked down, the tension in the kitchen was palpable. Chef Danielle opted for a homestyle spoon cake with a rum-spiked berry sauce, while Chef Lauren went for a bold and innovative cornmeal parfait with tarragon-infused goats milk.
In the end, it was Chef Danielle Saunders who emerged victorious, her dessert impressing the judges and earning her the coveted title of Chopped Grand Champion. The $50,000 prize was hers, a testament to her culinary mastery and unwavering determination.
As the confetti rained down and the cheers echoed through the kitchen, Chef Danielle Saunders stood tall, a true champion among champions. This Chopped Grand Finale had proven to be a culinary showdown for the ages, showcasing the incredible talent and skill of the nation's top chefs.
She serves the baked brie with bread, crackers, and crostini for dipping. Sunny says the combination of the creamy brie, tart cranberries, and crunchy almonds is "pure magic."
Spicy Shrimp Cocktail
Next, Sunny makes a spicy shrimp cocktail. She boils the shrimp in a simple poaching liquid of water, bay leaves, and peppercorns.
For the cocktail sauce, Sunny blends together ketchup, horseradish, hot sauce, lemon juice, and other seasonings. She chills the cooked shrimp and serves them with the spicy sauce.
Sunny emphasizes not shocking the shrimp in an ice bath, as that can water them down. She also recommends serving the shrimp at room temperature rather than on ice.
Sunny makes a quick infused rosemary olive oil by steeping a sprig of rosemary in olive oil. She then whips ricotta cheese with the rosemary oil, lemon zest, salt and pepper.
Sunny toasts slices of bread and serves the whipped ricotta as a dip, drizzled with a bit of honey.
Selena Gomez's New Food Network Show
Sunny excitedly discusses Selena Gomez's upcoming Food Network show "Selena Plus Restaurant," where Selena visits restaurants and learns to cook their signature dishes.
Mushroom-Stuffed Baked Brie en Croute
Sunny makes a baked brie wrapped in puff pastry, with a savory mushroom filling.
She sautés onions, garlic, and mushrooms in red wine, then places the wheel of brie on top. Sunny wraps the puff pastry around the brie and bakes it until golden brown.
She serves the baked brie with crostini and a drizzle of balsamic glaze.
Apple, Cheddar and Bacon Crostini
Sunny assembles an easy crostini appetizer with thin slices of apple, sharp cheddar cheese, and crispy bacon. She broils them briefly to melt the cheese.
She also wilts some dandelion greens in the bacon drippings to serve alongside the crostini.
Antipasto Salad with Pesto Breadsticks
Sunny makes a big antipasto salad with a variety of Italian meats, cheeses, olives, and vegetables. She tosses the greens in an olive brine vinaigrette.
For the breadsticks, Sunny wraps strips of puff pastry around breadsticks and bakes them until golden.
Sunny takes a round bread bowl and hollows out the center to create a vessel for baking a wheel of brie. She coats the bottom with a spicy habanero jelly, nestles the brie inside, and bakes it until melted.
She serves the baked brie in the bread bowl, with the bread top on the side for dipping.
Roasted Garlic Dip with Cheesy Crackers
Sunny makes a roasted garlic dip by blending together roasted garlic, sour cream, parmesan, and seasonings.
She also makes homemade crackers from pizza dough, topping them with asiago cheese and cayenne.
The warm, creamy garlic dip is perfect for dipping the crispy, cheesy crackers.
Ever since September 21st, 1996, Lad has been the center of my universe. Well, sort of - we've had a few other things come up, like kids and work, but now that we're empty nesters, he's back front and center again. And when it comes to Lad, I always have food on the brain - what he's going to love, and what I'm going to love too.
So, I'm making Lad's prime rib. It's every bit as delicious as every other prime rib I've made, but it's downsized enough for two dinners and some really delicious leftovers. I start by making a rub for the prime rib. I put a whole bunch of Dijon mustard and mayo into a food processor, along with salt, pepper, fresh thyme leaves, rosemary leaves, and three cloves of garlic. I let the food processor pulse it all together, and the result is a fragrant, flavorful rub that I can't wait to slather all over the prime rib.
"I love all the little flecks of herbs in there, and the smell - oh my gosh, that smells good. I love the Dijon in this rub."
I've got a smaller prime rib roast, just the right size for two very generous dinners, plus some cold prime rib leftovers - which, let's be honest, is part of the joy of making prime rib in the first place.
Roasting the Prime Rib
I pour the rub over the prime rib and get really messy, making sure to rub it all over the top and sides. Ideally, it would sit overnight, but I'm just going to let it sit for about an hour before popping it in the oven.
I've got the prime rib on a rack in a heavy roasting pan, and I'm going to roast it at 500°F for about 15 minutes to get that initial sear on the outside. Then, I'll drop the temperature to 325°F and let it go for another 60 to 70 minutes, until it reaches a perfect medium-rare. After that, I'll let it rest for about 10 minutes before slicing into it.
"Doesn't it look so good? It's always good to let prime rib rest - it's hard to do because it always smells so good when it first comes out of the oven."
While the prime rib is resting, I'm going to make a simple au jus to go with it. I've scraped all the grease and little bits from the roasting pan into a skillet, and it's nice and hot. I add a little bit of flour, just to give the au jus a little bit of body without making it too thick like a gravy. After cooking the roux for a couple of minutes, I whisk in the beef stock, season it with salt and pepper, and let it heat up.
Now, it's time to slice into that perfectly cooked prime rib. I go for a nice, thin slice, just the way Lad and I like it. The medium-rare interior is an absolute work of art, and I can't wait to serve it up with a pile of buttery, creamy mashed potatoes. I ladle the hot au jus over the prime rib and the potatoes, and finish it off with a sprinkle of fresh parsley.
"This is Lad's idea of heaven. It's pretty much my idea of heaven, too. Hey, that rhymed!"
But the fun doesn't stop there. I'm going to use some of that leftover prime rib to make a prime rib sandwich that is nothing short of luxurious and hearty. I caramelize some red onions and garlic in butter, adding a touch of red wine and cream to create a deep, rich "onion wine jam." I layer the thinly sliced prime rib on a soft roll, top it with melty provolone cheese, and smother it in the decadent onion mixture.
"This sandwich is so decadent, you don't need a very big one - just a small one really packs a punch."
And if that wasn't enough, I've got another favorite way to use up those prime rib leftovers: a prime rib salad. I start with a mix of chopped romaine and iceberg lettuce, add some ranch dressing, halved cherry tomatoes, and thinly sliced red onion. Then, I arrange strips of that divine prime rib on top, creating a salad that is absolutely divine.
"The word 'leftover' does not do those two recipes justice - they are both incredible."
As the new season of the baking competition show approaches, the hosts and contestants are gearing up to showcase their magical creations inspired by the beloved Harry Potter series. From Gryffindor-themed cakes to Ravenclaw-inspired desserts, the upcoming episodes promise to be a true delight for both Harry Potter fans and baking enthusiasts alike.
The hosts, who are self-proclaimed fans of the wizarding world, are thrilled to be up close and personal with the talented bakers as they bring their imaginative ideas to life. One of the perks of the job, they reveal, is the opportunity to sample the delectable creations, including a peanut-based "boom" that literally exploded with flavor in their mouths.
The contestants, on the other hand, are no mere muggles. These bakers are well-versed in the details of the Harry Potter universe, ensuring that their designs are not only visually stunning but also true to the source material. From Weasley-inspired treats to magical scenes straight out of the movies, the upcoming season promises to be a true feast for the senses.
For the hosts, the experience of hosting the show has been a dream come true, as they get to indulge in their love for baking and the wizarding world simultaneously. While they may not be as skilled as the contestants, they are more than happy to lend a hand and offer a taste or two of the creations.
As the anticipation builds, the hosts tease that there will be something for every Hogwarts house, from the brave Gryffindors to the loyal Hufflepuffs. And for those who can't get enough of the magical world, there may even be a few surprises in store, including a potential appearance of the infamous Weasley twins' pranks.
So, whether you're a die-hard Harry Potter fan or simply a lover of all things sweet and delicious, this upcoming season of the baking competition show is sure to be a must-watch. Prepare your taste buds and your wands, because the wizarding world is about to take over the kitchen.
Indulging in Southern Comfort at Seven Bites Bakery
In the heart of Orlando's Milk District, nestled next to the TG Lee milk factory, lies a bakery that's single-handedly keeping the butter industry alive. This is Seven Bites, a Southern-inspired institution that's become a must-visit destination for anyone craving a taste of true comfort food.
As soon as you step through the doors, you're greeted by the aroma of freshly baked goods and the warm hospitality of the staff. Owner Trina Gregory-Propst has created a space that's equal parts bakery, brunch spot, and full-service restaurant, serving up a menu that's a delightful blend of traditional and innovative.
One of the standout dishes is the Chicken Pot Pie, a savory masterpiece that's worth the early arrival to ensure you snag one before they sell out. The flaky crust and rich, creamy filling, packed with tender chicken and vegetables, is the epitome of Southern comfort.
But Seven Bites doesn't stop there. Their Drunken Sloppy Joe is a playful twist on a classic, with a sauce that's infused with IPA and a medley of cheeses that create a decadent, indulgent experience. The Chicken and Waffles, served with a vanilla bean butter syrup, is a symphony of sweet and savory, with the fried chicken getting the love it deserves.
As if the savory offerings weren't enough, Seven Bites' bakery counter is a true showstopper. From the Salted Caramel Dark Chocolate Pecan Pie to the "Don't Fudge with Me" bar, a chocolate chip cookie brownie peanut butter cream confection, the sweets here are truly out of this world.
The attention to detail and the commitment to quality ingredients are evident in every bite. Trina and her team have created a dining experience that's not just about satisfying your hunger, but about indulging in the comforting flavors and textures that make Southern cuisine so beloved.
Whether you're craving a hearty meal or a decadent treat, Seven Bites is the place to be. With its limited hours (Thursday through Sunday), it's a destination worth planning your visit around, as the lines can get long but the payoff is more than worth it. So come hungry, and let Seven Bites fill your pie hole with a taste of Southern hospitality and culinary excellence.
As a lifelong Harry Potter fan, the prospect of seeing magical desserts inspired by the beloved series fills me with excitement. The rich world of Hogwarts, with its enchanting spells, fantastical creatures, and captivating characters, provides endless inspiration for bakers to unleash their creativity.
The opportunity to step onto the actual sets from the Harry Potter movies and witness the intricate costumes and hidden "Easter eggs" firsthand is a dream come true. This immersive experience will undoubtedly transport viewers back to the magical moments they shared with their families, watching the films together.
While I may identify more with the cunning Slytherins, I can't help but admire the bravery and loyalty of the Gryffindors. The prisoner of Azkaban holds a special place in my heart, with its poignant story of Harry's connection to his godfather, Sirius Black. If I could have a spell in the kitchen, it would be one that instantly reveals whether a recipe is destined for success or failure, saving me from the agony of wasted time and ingredients.
"If I got my hands on a luck potion, I think I'd give a little bit to the contestants, because you know what, they could do with as much luck as they can get to try and win this thing."
The character I most identify with is the quirky and independent Luna Lovegood, who stands firm in her beliefs and forms an unlikely friendship with Hermione. However, the character I'd most like to be is Sirius Black, with his cool demeanor and mentoring relationship with Harry.
A magical dessert, to me, is a story without words, a movement and something unexpected, a true storytelling in edible form. The bakers on this show have the opportunity to bring to life the fantastical creations that only existed in the movies, allowing viewers to taste the magic that has been brewing in their imaginations.
"I'm hoping to see the teams really push their own boundaries, to really kind of take this to another level, because this is what this show is all about: creativity, imagination, and magic."
While salt may seem like a mundane ingredient, its importance in enhancing flavors is truly magical. And the miracle berry, with its ability to transform sour tastes into sweetness, is a delightful example of the unexpected wonders that can be found in the culinary world.
As the bakers embark on their magical journey, I eagerly await the results of their imaginative creations, eager to be transported once again into the enchanting world of Harry Potter.
When it comes to making dinner ahead of time, a hardy beef stew is always a good idea. In fact, it's almost better if you wait a bit before you eat it. This time, I'm taking the beef stew one step further and turning it into a yummy shepherd's pie, topped with mashed potatoes - a dream for my family.
I started by browning the meat for the beef stew. I used chuck roast, cutting it into chunks and getting a nice brown color on the meat in a hot pot. After removing the meat, I threw in some onions, taking advantage of all the flavorful bits left in the pan. The onions got coated in those delicious flavors as they cooked.
Next, I minced up some garlic and added it to the onions, letting the aromas fill the kitchen. To help thicken the stew, I sprinkled in a couple tablespoons of flour. Then, it was time for the liquids - a splash of beer, some beef broth, and a bit of tomato paste to add richness and color.
I seasoned the stew with Worcestershire sauce, salt, pepper, paprika, and a touch of sugar to balance the acidity. The beef went back in, and the whole thing simmered away for a couple hours, allowing the flavors to meld and the meat to become tender.
While the stew was cooking, I turned my attention to the mashed potatoes. I boiled some peeled potatoes until soft, then mashed them up, adding in softened butter, cream cheese, heavy cream, salt, pepper, and a twist - prepared horseradish. The horseradish gives the potatoes a little zing and tang.
Once the stew had cooled a bit, I spooned it into a baking dish and topped it with the creamy, herbed mashed potatoes. The shepherd's pie is now ready to be popped in the fridge, waiting to be baked and enjoyed later.
This dish is the perfect comfort food - the rich, savory beef stew paired with the fluffy, flavorful mashed potatoes. It's a meal that's sure to please the whole family. Plus, the make-ahead nature of it means I can get dinner done early and relax later. Shepherd's pie is also a great option for entertaining, as it can be served in individual portions or one big, impressive dish. I can't wait for my family to dive into this hearty, delicious meal!
In a heated culinary showdown, two talented chefs went head-to-head to determine who could craft the ultimate catfish po' boy. Carla Harris, the chef and owner of Lestie Catering, faced off against the renowned Bobby Flay in a 45-minute challenge to showcase their skills and creativity.
Carla's Approach
Carla opted for a unique twist on the classic po' boy, crafting a cornmeal-crusted catfish sandwich with a homemade Creole aioli, pickled vegetables, and a smoky tomato compote. She demonstrated her expertise in balancing flavors, marinating the fish in buttermilk and Cajun seasoning to ensure juiciness and depth of flavor.
Carla's attention to detail shone through in her homemade condiments, including her Creole-inspired mayonnaise and pickled cucumbers and jalapeños. The judges praised the well-seasoned catfish and the tangy, complementary flavors of the remoulade.
Bobby's Approach
Bobby Flay, the renowned chef and restaurateur, took a more traditional approach to the po' boy. He opted for a classic fried catfish sandwich, complete with a toasted hoagie roll, crisp lettuce, and juicy tomatoes. To elevate the dish, Bobby incorporated a compound butter infused with herbs, adding a delightful crunch to the bread.
The judges were impressed by Bobby's attention to the bread-to-filling ratio, ensuring the catfish was the star of the show. They also commended the well-executed frying technique, resulting in a crispy, golden-brown exterior and a moist, flavorful interior.
The Verdict
After a close deliberation, the judges ultimately crowned Bobby Flay as the winner of the catfish po' boy challenge. While both chefs showcased their culinary prowess, the judges felt that Bobby's traditional approach, coupled with his expertly fried catfish and well-balanced flavors, edged out Carla's more creative interpretation.
The battle was a testament to the versatility and enduring appeal of the classic po' boy. Both Carla and Bobby demonstrated their mastery of the dish, showcasing their unique styles and culinary perspectives. In the end, it was Bobby's unwavering commitment to the traditional flavors and textures that secured his victory.
As the chefs shook hands and congratulated each other, the audience erupted in applause, celebrating the exceptional skills and passion displayed by both culinary artists. The catfish po' boy challenge had proven to be a true showcase of culinary excellence, leaving the judges and the audience alike eager to see what these talented chefs would create in their next culinary showdown.
Discovering Authentic Puerto Rican Cuisine at Willie Pino's
A Culinary Adventure in Orlando, Florida
Back in 2017, I found myself in Orlando, Florida, when a hot tip came in from a friend. He said, "Guido, I know how much you love Mungo and funky joints. I've got the place you've got to check out." Intrigued, I followed his lead, and the rumors were spot-on. The restaurant had to double in size to accommodate all the fans - this was Willie Pino's.
As I stepped inside, I was greeted by the sight of Pino's can in the window, an authentic representation of Puerto Rican cuisine. The flavors were exactly what I was looking for when thinking of Puerto Rican food - chicken and pork galore, all on display. I had seen this place featured on Triple D, and it was the best decision I made to stop by.
"It used to be a pizzeria, and now it's a pizeria," Pino explained. "Pino means 'skewer' or 'stick on a stick.'" This transformation was truly impressive, and I was excited to dive into the genuine Puerto Rican-style food.
We started by preparing the mofongo, a quintessential Puerto Rican dish. Pino showed me the process of peeling and frying the plantains, a crucial step in creating the perfect mofongo. "We put them in hot water to make them easier to peel," he explained, as I learned a new trick.
Next, we made the house mojito, using garlic, salt, pepper, and vegetable oil to season the pork. Pino shared his overnight marinating technique, ensuring the pork was perfectly seasoned and ready to fry.
Assembling the mofongo was a true delight. We layered the fried plantains, pork, and a delicious cilantro sauce, creating a harmonious blend of flavors. The mofongo was truly a standout, showcasing the vibrant and authentic Puerto Rican cuisine.
Pino then introduced me to the 911 platter, a true feast for the senses. This dish featured fried chicken, shrimp, and pork, all cooked to perfection. The seasoning blend of adoro, black seasoning, and other spices created a mouthwatering experience.
The star of the show, however, was the Moros rice, a Puerto Rican take on jambalaya or fried rice. Packed with green and red peppers, onions, cilantro, and sweet plantains, this rice dish was a meal in itself.
"If you're in the mood for a little bit of everything, that's definitely the plate to get," Pino said, and he was absolutely right. The perfectly cooked meats, combined with the flavorful rice, made for a truly satisfying and authentic Puerto Rican feast.
As I sat and savored the dishes, I couldn't help but be impressed by the restaurant's growth. Pino shared that after being featured on Triple D, the place was constantly packed, with lines out the door. "We expanded down to 40 chairs, and the restaurant is twice as big as it used to be," he proudly stated.
The passion and joy Pino exuded while cooking were palpable. "There's something about enjoying what you make," he said, and it was evident in every bite. The name "Willie Pino's" perfectly encapsulated the way he made the food - the way you like to eat, the way you live.
As I explored the menu further, I was intrigued by the sandwiches in the window, particularly the Jibarito. Pino explained that this unique creation uses plantains as the "bread," with seasoned steak, lettuce, tomatoes, and sauces sandwiched in between.
The process of making the Jibarito was fascinating. Pino used a "ping pong paddle" to mash the plantains into the perfect shape, then fried them to create the bread-like base. The marinated steak, topped with melted cheese and sauces, completed the dish, resulting in a truly one-of-a-kind culinary experience.
As if the mofongo and 911 platter weren't enough, Pino introduced me to another Puerto Rican specialty - the Camarones Criollos, or Creole Shrimp. This dish featured a crispy, fried red snapper, served with a vibrant red creole sauce made with onions, peppers, and tomatoes.
The combination of the perfectly cooked, crispy fish and the flavorful creole sauce was a revelation. The lime juice added a refreshing touch, and the tostones (fried plantain discs) provided the perfect accompaniment.
Warm, homemade rolls are an essential part of any Thanksgiving feast, and Ree Drummond has perfected the art of making them from scratch. This year, she's putting a delicious twist on the classic by creating sweet potato rolls.
Ree starts by mixing the wet ingredients - whole milk, lemon juice, melted butter, eggs, honey, and grated garlic. She then adds a packet of instant yeast and turns on the mixer on low to combine everything.
Next, Ree incorporates the star of the show - sweet potatoes. She used a 10-ounce package of frozen sweet potatoes, microwaved them until warm and mashed them. Ree adds the sweet potatoes to the milk mixture, allowing the warmth to help activate the yeast.
After switching to the dough hook attachment, Ree gradually adds bread flour to the mixture, stopping when the dough is still moist but pulling away from the sides of the bowl. She then lets the mixer knead the dough for about 5 minutes until it's smooth and elastic.
"The dough is kind of starting to come away from the sides of the bowl, so I'm just going to add that last one. I think that's going to do the trick," Ree says.
Once the dough is ready, Ree lets it rise for 45 minutes to an hour. She then divides the dough into 48 golf ball-sized balls, placing two in each well of a muffin tin. Before baking, Ree brushes the tops with melted butter and sprinkles them with chopped sage and sea salt.
After a 30-minute rise, Ree bakes the rolls at 375°F for 15 minutes, until they're golden and delicious.
"The rolls haven't even baked yet and they already look so good," Ree marvels. "Before they bake, I want to sprinkle them with a little bit of chopped sage, and that'll just give them a little extra flavor."
When the rolls emerge from the oven, Ree can't resist breaking one open to reveal the beautiful, light orange interior. The sage has baked into the tops, adding a savory aroma.
"I want to show you how beautiful these are," Ree says, admiring the rolls. "I smell that sage that baked into the top of the rolls, so the very best way to serve these is just to spread some softened butter on both halves."
Ree admits that while the green bean casserole was initially slated to be the star of the Thanksgiving feast, these sweet potato rolls have stolen the show. With their vibrant color, delectable flavor, and perfect texture, these rolls are sure to be a hit at any holiday table.
I'm making my version of the classic French pot de crème, a baked custard similar to crème brûlée. First, I heat up two cups of heavy cream until it reaches a rolling boil. While that's happening, I make a caramel sauce with sugar, water, and salt. Once the sugar has caramelized, I slowly pour in the hot cream, being careful not to let it bubble over. I add vanilla and then temper the hot cream into four egg yolks to create a rich, silky custard. I strain the mixture to ensure it's perfectly smooth, then divide it between four ramekins. After baking the custards in a water bath, I top them with crunchy caramel popcorn for a delightful contrast of textures.
Next, I'm making an apple cake that's perfect for a chilly day. I peel and dice both sweet and tart apples - a combination of Pink Lady and Granny Smith. In the batter, I use a blend of all-purpose flour, baking soda, salt, cinnamon, and nutmeg to complement the apples. The cake gets its moisture from oil, brown sugar, white sugar, and eggs. After baking, I drizzle a decadent caramel sauce over the top, creating a beautifully gooey and indulgent dessert.
To accompany the apple cake, I'm making a side of cheesy skillet potatoes. I layer sliced Yukon Gold potatoes in a cast-iron skillet, seasoning them with salt and topping them with a blend of melty cheeses like Fontina, Gruyère, and cheddar. I then make a creamy sauce with heavy cream, garlic, and nutmeg, pouring it over the potatoes before baking until bubbly and golden brown. The result is a rich, comforting dish that pairs perfectly with roasted meats or baked chicken.
For a bite-sized treat, I'm making mini baked apple pies using pre-made filo cups. I sauté diced Honeycrisp apples with cinnamon, nutmeg, lemon juice, brown sugar, and a cornstarch slurry to create a flavorful filling. I then fill the filo cups and top them with a crunchy oat and brown sugar crumble before baking until golden brown. These little pies are the perfect combination of flaky, sweet, and spiced.
Moving on to an indulgent chocolate cheesecake, I start with a crust made from crushed chocolate sandwich cookies and pretzels, bound together with butter and sugar. For the rich, fudgy filling, I beat together cream cheese, sugar, sour cream, cocoa powder, and eggs until smooth and creamy. After baking the cheesecake in a water bath, I create a chocolate bark topping and drizzle the edges with a chocolate shell for an extra layer of chocolate goodness.
For a twist on the classic green bean casserole, I start by thinly slicing a red onion and marinating it in buttermilk. I then blanch fresh green beans and sauté them with mushrooms, creating a creamy mushroom sauce with sherry to pour over the vegetables. After baking, I top the casserole with the crispy, buttermilk-fried red onions for a delightful crunch.
Hummingbird Bars
Inspired by the beloved hummingbird cake, I'm making hummingbird bars with a shortbread crust, a banana-cream cheese filling, and a topping of crushed pineapple, dried pineapple, and toasted coconut. The result is a dense, moist, and flavorful bar that captures the essence of the classic Southern cake.
For my final dessert, I'm making a cranberry custard pie with a flaky, buttery crust. The custard filling is a rich, custardy mixture of eggs, sugar, cornmeal, buttermilk, and vanilla, which complements the tart cranberries perfectly. After baking, I dust the top of the pie with powdered sugar for a beautiful presentation.
From creamy custards to indulgent cakes and pies, this Southern cooking masterclass showcases a range of decadent desserts and comforting classics. Whether you're craving something rich and chocolatey or bright and fruity, these recipes are sure to delight and inspire your inner Southern chef.
Tahini Cinnamon Sweet Potatoes with Toasted Meringue
For a whimsical touch to the Thanksgiving table, I'm making my tahini cinnamon sweet potatoes with toasted meringue. These are rich and indulgent, yet nicely balanced thanks to the tahini that helps cut through the sweetness.
To start, I've roasted five sweet potatoes and scooped out all the flesh, essentially making twice-baked sweet potatoes. This extra step gives them crispy edges and more textural excitement compared to a typical sweet potato casserole, which can sometimes be too mushy.
I'm using the flesh from all 10 sweet potato halves, but I'll only be building up 8 of the boats. This ensures I have enough filling to create a nice, mounded and bountiful appearance, while I can snack on the skins of the remaining two.
I season the sweet potato flesh with salt and pepper to ensure the seasoning is distributed throughout. Then, I add in a few tablespoons of tahini - a smooth sesame paste that fits seamlessly with the Thanksgiving flavors of cinnamon and sweet potatoes. A touch of maple syrup, some softened butter, kosher salt, cinnamon, and ginger get mashed in to create a sweet, nutty, and creamy filling.
The Meringue Topping
While the filled sweet potato boats bake to get golden and crisp, I make a quick version of marshmallow cream for the topping. I beat up two large pasteurized egg whites until foamy, then add in cream of tartar, light corn syrup, powdered sugar, salt, and vanilla. I continue to beat until the mixture reaches stiff peaks, creating a sweet and cloud-like meringue.
I pipe the meringue onto the hot sweet potato boats, then use a kitchen torch to toast the tops, creating a s'mores-like experience. The contrast of the crisp edges, creamy filling, and toasted meringue makes for a truly whimsical and indulgent Thanksgiving side dish.
The Pastrami Project: Bringing New York Deli Flavors to the Southeast
Back in 2017, I tracked down a food truck in Orlando, Florida that was delivering New York-style deli meats to the masses. At the time, the truck was constantly on the move, but these days, it's stationed in one spot, still rolling out deli favorites to its loyal fans. This is the story of the Pastrami Project.
The quality of food that comes out of this one food truck is amazing. You would think you're at a New York deli on the streets of Manhattan. The owner, George Marwood, has taken some classics and turned them into unique menu items, like Reuben egg rolls. Ever since the truck was featured on the popular TV show "Triple D," its popularity has only grown.
"Ever since Triple D, it's just been getting more popular," Marwood says. "That was bound to happen once rumors started flying about George Marwood's passion for making meat the old-school way."
Marwood takes great pride in his pastrami, using a traditional brine and smoking process that he's perfected over the years. "I went back and looked up old recipes, old ways and techniques of doing it," he explains. "Everything I'm doing here is the way they did it 100 years ago."
The attention to detail is evident in every bite. Marwood uses fresh ingredients every day, and the results are consistently delicious. "I have never been disappointed," one customer raves.
Marwood walks us through the process of making his signature pastrami. It starts with a brine made from pink salt, allspice, coriander, cloves, peppercorns, nutmeg, mustard seed, bay leaves, red pepper flake, ginger, cinnamon, sugar, and garlic cloves. The brine is simmered and then iced to cool it down before the brisket is added.
"We let it simmer and melt," Marwood says. "Then we're going to ice it, so we don't poach our meat."
The brisket sits in the brine for a week, allowing the flavors to fully penetrate the meat. Once it's ready, Marwood applies a dry rub of black pepper and coriander before smoking it over Hickory wood for 5-6 hours at around 275°F.
The result is a perfectly tender, flavorful pastrami that Marwood serves on rye bread with spicy mustard. "Every bite you get is just creamy, delicious," one customer says. "I mean, that level of pastrami is excellent."
Reuben Egg Rolls and Donkey Sauce
Marwood doesn't stop at just pastrami, though. He's also taken the classic Reuben sandwich and turned it into a unique egg roll creation. "We take some egg roll wrappers, spicy mustard, Russian dressing, we put a piece of Swiss cheese in here and then sauerkraut," he explains.
The Reuben egg rolls are a hit, with the perfect blend of flavors and a satisfying crunch. Marwood even makes his own Russian dressing, starting with a premium mayonnaise and adding caviar, Worcestershire sauce, ketchup, horseradish, and onion powder.
But Marwood's culinary creativity doesn't end there. He's also known for his "donkey sauce," a secret condiment that he's turned into a signature item. "We start with garlic confit, add salt, pepper, Worcestershire, a generous amount of onion powder, mayonnaise, and spicy brown mustard," he reveals.
The braised beef brisket sandwich with donkey sauce is a customer favorite, with the tender, flavorful meat perfectly complemented by the bold, creamy sauce.
A Permanent Home and Growing Popularity
After the Pastrami Project's appearance on "Triple D," Marwood's business exploded. "I was warned to expect a 3 to 500% increase after it aired," he says. "It was 950% - that's awesome."
To keep up with the demand, Marwood decided to give the Pastrami Project a permanent home in downtown Orlando. "I put it in one spot, which is in downtown Orlando," he explains. "I get people come off the plane, they come straight to me. They flock for the egg rolls."
Marwood's dedication to quality and his passion for traditional deli flavors have earned him a loyal following. As one customer puts it, "He can prepare it any way, and it's fabulous." Marwood may not be the "prince of pastrami," as one customer jokingly suggested, but he's certainly the mayor of Flavor Town.
When it comes to comfort food, few dishes are as universally beloved as mashed potatoes. But what if you could take this classic and make it even better? That's exactly what our chef has in mind with their creation of Goat Cheese Mashed Potatoes.
Starting with 3 lbs of Yukon Gold potatoes, the chef peels and dices them, adding 5 cloves of garlic and a tablespoon of salt directly to the water. Instead of mashing the potatoes, they opt to puree them in a food mill, which gives the dish a wonderfully smooth yet textured consistency. The food mill also ensures the garlic gets evenly incorporated throughout.
"I actually love a food mill because as opposed to pureeing something so it's really smooth or mashing it so it's really chunky, it's kind of in between. It's got a lot of texture but it's very smooth."
With the potatoes prepped, the chef then adds the star ingredient - 8 oz of garlic and herb goat cheese. This creamy, tangy cheese is the perfect complement to the buttery Yukon Golds. To further enhance the richness, the chef incorporates half a cup of half-and-half, 1.5 cups of sour cream, and 4 tablespoons of unsalted butter.
"I know there's more cream and butter in this and there are potatoes, but it's a special occasion, right?"
The final seasoning touches include 4 teaspoons of salt and 2 teaspoons of pepper, ensuring a perfectly balanced flavor profile.
The versatility of this dish is impressive - it can be served immediately, kept warm over a simmering water bath for up to 30 minutes, or even refrigerated for up to 3 days and baked off before dinner. For an extra indulgent touch, the chef tops the potatoes with a half cup of Parmesan cheese, creating a delectable mashed potato gratin.
"Wow, it's hot and it's really good. It's creamy and the goat, it's amazing. A little garlic, fabulous."
Elevating a classic with the addition of tangy goat cheese, these Goat Cheese Mashed Potatoes are sure to delight any crowd. Whether served as a side or the star of the meal, this dish is a surefire way to take your mashed potatoes to new heights of deliciousness.
In this mouthwatering dish, the chef is rolling up a delightful fusion of mashed potatoes, diced peppers, green onions, and two types of cheeses, all baked inside tortillas. The flautas are then layered with black beans, roasted Paca peppers, and a creamy avocado topping, served with a tantalizing tomatillo sauce.
To add an extra kick of flavor, the chef has sautéed some serrano peppers, onions, and red bell peppers, which will be incorporated into the dish. A fresh tomato salsa is also being prepared to top off the flautas, made with red bell peppers, green onions, and a blend of seasonings.
The potatoes are cooked in a unique way, starting in cold water and then drained and returned to the pot to help dry out the excess moisture, resulting in a fluffier mashed potato filling. The chef has also added a touch of cream cheese to the mixture, providing a delightful tanginess to complement the other flavors.
Once the filling is ready, the chef begins assembling the flautas, carefully layering the mashed potato mixture, black beans, and avocado inside the tortillas. The flautas are then baked in the oven, allowing them to develop a crispy exterior while maintaining a delicious, melty interior.
To finish the dish, the chef tops the flautas with the freshly prepared tomato salsa, a sprinkle of Cotija cheese, and a touch of cilantro. The result is a vibrant, flavor-packed dish that is sure to delight the senses.
As the chef takes a bite, the heat from the serrano peppers is evident, but the creamy avocado and tangy tomatillo sauce help to balance the spice, creating a harmonious blend of textures and flavors.
This dish is a true celebration of Mexican cuisine, showcasing the chef's culinary expertise and passion for creating mouthwatering, visually stunning dishes. Whether served as a main course or a shareable appetizer, these confetti mashed potato flautas are sure to be a hit with any crowd.
Homemade Peanut Brittle: A Classic Treat Made Easy
If you're a fan of homemade sweets and want a recipe that's sure to impress everyone, you're in for a treat. In this article, we'll show you how to make a classic peanut brittle in a saucepan, using just a few simple ingredients.
Ingredients:
250g of sugar
1 tablespoon of butter
395g of condensed milk
160g of chocolate
500g of peanuts
Instructions:
In a saucepan, add the 250g of sugar and let it caramelize, stirring constantly to avoid lumps.
Once the sugar is caramelized, add the tablespoon of butter and stir, allowing the butter to melt.
Next, add the 395g of condensed milk and stir well until the mixture reaches the right consistency.
If you enjoyed this recipe, be sure to leave a like and subscribe to the channel to stay up-to-date on more delicious tips and treats. Let us know in the comments how your peanut brittle turned out and suggest other sweets you'd like us to make.
As far as altcoin tokenomics go, the HYRA tokenomics look relatively sound. I like the fact that 50% of the supply is reserved for the reward pool. Considering I earn a thousand HYRA on autopilot every 2 days, I eagerly await the official token launch. Early “miners” are always the most profitable, as earnings are usually reduced over time through various models similar to Bitcoin’s halving protocol. #cent #sapphirecrypto
If BTC exceeds $120K, it could trigger the Pi Cycle Top and lead to increased profit booking among all BTC holders. This would represent a 30% move from the current $90K level.
Thanks @bitcoinflood - yeah wifey picked out the star with the extra lights that bounce off the ceiling and it was a good choice and addition to bring the festive aura in.
As an altcoin investor, having a long-term dollar-cost averaging strategy is unfruitful unless you halt and stagger accumulation. Let me explain. If investors are early enough regarding their particular altcoin, they can cease accumulation at a cycle peak and then deploy investment capital into stablecoins. They can then re-enter the market at lower levels. #cent #sapphirecrypto
You just got DOOKed! @bradleyarrow thinks your content is the shit. They have 11/60DOOK left to drop today.Learn all about this shit in the toilet paper! 💩
Good morning. it's a nice and pleasant start to my day and I have already finished my breakfast. Right now I am staying in front of the computer and threading. So specific plan for today except for doing some tasks. What about you?
I want to love ADA but I just haven't been able to get myself to. SOL for sure seems to have constant issues lol but for some reason people dont seem to care.
ooo very nice man, 10000 Leo, for me I'm still trying to claim my first Leo so as I do I'll start powering up the little I get. Big congratulations to your progress
I bought about 80% of my leo. At these prices I don't regret it in the slightest. I think we will 2-5x in the next few months...possibly more and then correct to about those levels. Just my assessment looking at the development combined with new users after many years of a tired Hive.
I believe your point man, I really think this platform is going to grow well. The platform is just awesome and the utility makes one of the best investments
Now that's what I call COMMITMENT. Nice one chief, you missed the party but decided to turn on your own music and just dance 👏👏👏 respect to you. 10,000 is a lot, bravo bro
lol nobody can ever accuse me of not putting my money where my mouth is. I mean, it's not really hard when you've seen everything this chain (Hive) has been through and then see the tides start to change. These prices are a steal and I want to be able to support good stuff here, and take some profits later.
Let's start the week by being curious. I challenge you to count how many freckles I have in this #threadcast of #selfie.
I
I'm starting to feel jealous of the girl who always comes out behind you. LOL
LOL, work poster ;)
It makes me jealous anyway...
lol
I love your salutation... 👍👍👍👍👍
It's all for compliments 😊😊😊
Pasar una noche de domingo haciendo un sombrero para mi sobrina de prescolar es mi pasión 🥴
#bqto
Eso se nota que es un gran trabajo.
Si lo es y más cuando es una tarea para mañana 😅
Eso siempre pasa jajaj
Así quedó mi mejor esfuerzo por hacer un sombrero frutal para el día de la alimentación.
Es tal cual un gorrito de fiesta 2000's 🤣🎉
Saturday was BBH Drip Day!
Imagine my surprise when I saw the extra tokens now being added to Drip Day.
Even more reasons to hold $BBH
Thank you, @bradleyarrow
#dripday #bbh #silverbloggers #freecompliments, #cent, #ctp #dailydook
!INDEED my friend ;) !BBH !DOOK
You just got DOOKed!
@bradleyarrow thinks your content is the shit.
They have 6/60 DOOK left to drop today.
Learn all about this shit in the toilet paper! 💩
@beststart! @bradleyarrow likes your content! so I just sent 1 BBH to your account on behalf of @bradleyarrow. (6/100)
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(2/100)
@beststart! @bradleyarrow Totally agrees with your content! so I just sent 1 IDD to your account on behalf of @bradleyarrow.
My Premium is running out and I'm going to have to go a few days without it, as I'm still saving up more HBD to pay for the subscription.
#INLEO #premium #hbd
did you spend it ?
The HBD I had saved had to pay my energy bill this month.
I believe that in the next 5 days at most I will be able to collect 10 HBD.
Im usually using ecency platform and waves but seems that threads here are very active too, i need to get more involved in this platform.
would love to see more of you on threads!
yep the cool people are on threads
Yea, come to threads!
Come on in! The water's fine!
Is that another front end to the hive ecosystem?
This is the only way to also earn $LEO
have fun on inleo! glad sto see you here.
Yes the community is very active here and I think it will only expand. 👍
Had a pretty good threadcast for today's slate of of Week 11 NFL games. Thank You @jongolson and @taskmaster4450le for your hefty engagement and posting contribution.
Thanks @jeffjagoe @scaredycatguide and @simplegame for passing by!
#nfl #sports
appreciate you man. always fun
Any week the Giants do not play is a good football week.
Dash Integration is coming...
Soon Dash COmmunity will be posting here
These gif wins.
Thanks
can't wait.
LOL
😂
WEN?!?!
🤣
Have you read this thread?
https://inleo.io/threads/view/solymi/re-leothreads-2nejuoayc
Interesting.
This guy gets it!
https://inleo.io/threads/view/sylcloutier/re-leothreads-2thlcghsi
building an entire new economy and payment system is amazing work.
We do what we can. Big progress being made, big things coming soon.
Good morning lions!
A snapsgot from my daily commute
#gmfrens #leo #cent
it’s dark
Yeah and it only gets worse until december when it gets brighter again.
same thing here. Drive safe.
sunrise at 8:30, sunset at 15:30
Good Morning!! Hope your day is great!
Good afternoon now.
All dependss on your place in the world. 😜
Thanks! Have a fully booked day, so gonna make the best of it!
Thank you @leo.voter 🦁 , Threads pays better than #X! 😂
#elonmusk #cent #dailydook #lolz
I'll be off work tomorrow prepping for my outpatient procedure Tuesday so will spend a bigger chunk of my time here on threads. It's not often I can put a huge amount of time although I'm here daily it's usually nowhere near enough.
Hitting the sack for now. I put in quite a bit of time here today on this Sunday Funday. Always a GREAT thing!
#bbh #cent
Hi there new friend, let me wish you good luck on Tuesday procedure before the day even comes. I'm new here so I'm making a few new friends
Thank You Very Much and Welcome. Stick around you will love it here @justvibes !BBH
Already loving it man
@justvibes! @jimmy.adames likes your content! so I just sent 1 BBH to your account on behalf of @jimmy.adames. (2/5)
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Good evening, InLeo gang.
It has been a busy weekend for me but I finally have a chance to get on InLeo.
How was YOUR weekend?
#gmfrens, #bbh #silverbloggers #freecompliments, #cent, #ctp #dailydook
Good evening. It's a fresh start to my day in my region.
My weekend was quite good.
#freecompliments #dailydook
Very Good! Ginning myself up to go back to work tomorrow.
Happy Sunday Funday to you my friend. Better late than never.
@beststart !BBH
!INDEED
(1/50)
@jimmy.adames! @beststart Totally agrees with your content! so I just sent 1 IDD to your account on behalf of @beststart.
@beststart! @jimmy.adames likes your content! so I just sent 1 BBH to your account on behalf of @jimmy.adames. (1/5)
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Ooooooh $LEO is on a discount right now!!!
Buying moar!
Buy buy buy buy!
also looks like Valueplan is going to take another $105K from the DHF and dump it onto the markets.
Please upvote the return proposal we can still try and save some money.
However don't buy any Hive to help fight this, buy Leo.
I talk about this in my subscriber only content.
absolutely ridiculous and the best part will be they will get a massive vote right before it triggers to start paying out which can't be beat. A downright massive 26 million hive vote from blocktrades. So really all they need is about 11 million to pass the thing which is pretty easy when you keep getting paid out in droves.
yep. This is why I say Hive is a dead token for investing.
Only hold if you want to be involved with trying to change things.
This small group is killing the value.
Thank you @leogrowth and @idiosyncratic1 for the delegation!
#cent #bbh #dailydook
Congratulations my friend, I hope you get the most out of it.
Congrats! 👏
the train has left the station.
I better not stop until $0.50+ we got a lot of ground to make up for.
we all do
Hi, @simplegame,
This post has been voted on by @darkcloaks because you are an active member of the Darkcloaks gaming community.
Get started with Darkcloaks today, and follow us on Inleo for the latest updates.
Hi, @bitcoinflood,
This post has been voted on by @darkcloaks because you are an active member of the Darkcloaks gaming community.
Get started with Darkcloaks today, and follow us on Inleo for the latest updates.
Final stop: Another planet.
Chooooo Chooooooo!!!
I just swapped some SPS for another 365 $LEO. Between my pooled and staked leo I should be to 150K by the end of November. 200K by middle of Jan I hope. Timelines could be moved up depending on my Christmas bonus at work.
someone is going to be quite wealthly next year
Hi, @dkid14,
This post has been voted on by @darkcloaks because you are an active member of the Darkcloaks gaming community.
Get started with Darkcloaks today, and follow us on Inleo for the latest updates.
You won't be sorry IMHO! 🦁 💪
Do you agree.
When it comes to anything important - nothing beats being IRL.
Agree 💯
nothing better!
Agree!
hmm that's true
Absolutely!
I completely agree and I wish to agree with you IRL one day 😁
Me literally on ChatGPT searching for what IRL meant. Thanks for the lessons bruv🤣🫡 and yes you're right nothing beats IRL.
Hola, estuve algo ocupado en estos días, estos meses de fin de año hacen que tenga más trabajo. Pero regreso a saludarlos y seguir compartiendo con ustedes.
#hivenftgamelatino #spanish #cent #bbh
someone just put in a sell order.
dumping Leo??
ok.
Who is this monster? Haha!
Hehe guess you are happy to swoop up some cheap tokens :)
yep
$LEO rises with this price. #hive #leo #cent
Less than a week left on Premium. Atleast I am almost half way to get 1 year premium :)
Nice. I got gifted a month, and a few months for the @dashpay account. I did swap some Dash in to pay for my year of premium recently.
The Dash account is up soon.
Based on what we're earning, it's worth it.
What do you mean by halfway to get a year premium?
I have saved up some HBD plus some on Freecash which I intend to spend on 1 year premium. Its cost 100hbd :)
Hello foodie Lions 🦁! Happy Monday. Welcome to today's show. 🥗🍲🫕
This is the #threadcast for Day 146 of the #foodtalk on Leo 18/11/2024 for 17/11/2024. It's time for some meal inspirations and food conversation. Don't forget to use #foodtalk in your comments.
Discussion
More about food with tips and tricks will be dropped in the threadcast. Upvote the comments you find interesting & connect with others. Let's have fun. #foodie
A typical Venezuelan breakfast: avocado, black beans, grated white cheese, plantain slices, shredded meat, fried egg and arepa.
This is a complete meal 😋 that looks delicious. I remember arepa. Is there a particular name for this meal?
Is spanish is Pabellón Criollo. We eat it as breakfast or lunch.
Interesting, I have learned something new and have bookmarked it.
Thanks so much for sharing.
Welcome to a new week and another episode of the #foodtalk on Leo, Day 146. Share your meals and check out the national food celebration days in November.
National Pepper Month November 1
When is National Pepper Month?
National Pepper Month happens on November 1.
A Peck of Peppers: Savoring National Pepper Month in November
As the leaves fall and the air grows crisp, November brings us the vibrant celebration of National Pepper Month. Peppers, with their wide range of colors, sizes, and heat levels, are among the most versatile and widely used ingredients across global cuisines. From the mild bell pepper to the fiery habanero, peppers can enhance the flavor, color, and nutritional value of almost any dish. National Pepper Month is the perfect opportunity to explore the diverse world of peppers and find new ways to incorporate them into your meals. Let’s dive into some flavorful and creative ideas for adding more peppers to your food.
#foodtalk #nationalfoodday #nationalpeppermonth #peppers
National Pepper Month November 1. 👈 Begin here.
Brighten Up Breakfast
Start your day with a pop of pepper! Add finely diced bell peppers to scrambled eggs, omelets, or breakfast burritos for a burst of color and a sweet, crunchy contrast. For those who prefer a morning kick, a sprinkle of crushed red pepper flakes over avocado toast can elevate a simple breakfast to a new level of deliciousness.
Snack on Peppers
Snacking on peppers is a healthy and flavorful way to get through the day. Crunchy bell pepper slices make the perfect vehicle for hummus, guacamole, or yogurt-based dips. For a spicy snack, try roasting jalapeño peppers stuffed with cream cheese and wrapped in bacon. The combination of heat, creaminess, and smokiness is irresistible.
#foodtalk #nationalfoodday #nationalpeppermonth #peppers #spicysnack #bellpeppers
National Pepper Month November 1. 👈 Begin here.
Enhance Your Salads
Peppers can transform a simple salad into a colorful and nutrient-dense meal. Slice or dice a variety of peppers and add them to greens for added texture and flavor. Roasted red peppers, with their sweet, smoky flavor, are excellent in grain salads or pasta salads, providing a delicious contrast to other ingredients.
Amp Up Main Dishes
Peppers are a staple in many main dishes, from stir-fries to stews. They can be the star of the dish, like in a classic stuffed bell pepper recipe, or play a supporting role, adding depth and heat to sauces and marinades. Don’t be afraid to experiment with different types of peppers to discover your preferred level of spice and sweetness.
#foodtalk #nationalfoodday #nationalpeppermonth #peppers #spicysnack #bellpeppers
National Pepper Month November 1. 👈 Begin here.
Create Pepper-Based Sauces and Condiments
Homemade pepper-based sauces and condiments are a great way to spice up any meal. Salsas, hot sauces, and chutneys can be customized to suit your taste and heat tolerance. A fresh salsa verde made with tomatillos and green chili peppers can add a tangy, spicy kick to grilled meats or tacos.
Grill and Roast Peppers
Grilling or roasting peppers brings out their natural sweetness and adds a smoky flavor that enhances salads, sandwiches, and pizzas. You can grill whole bell peppers until charred, then peel and slice them for a delicious addition to sandwiches or antipasto platters. Roasting small, hot peppers concentrates their flavor and heat, making them perfect for adding to sauces or spreads.
#foodtalk #nationalfoodday #nationalpeppermonth #peppers #Grilledpepper #RoastPeppers #bellpeppers #chilipeppers
National Pepper Month November 1. 👈 Begin here.
Don’t Forget Desserts
Peppers can even find their way into desserts. Chocolate and chili are a classic combination; the heat from the chili amplifies the richness of the chocolate. Try adding a pinch of cayenne pepper to brownie batter or chocolate cake for a dessert with a surprising kick.
National Pepper Month encourages us to explore the incredible variety and culinary potential of peppers. By incorporating these colorful, flavorful fruits into your meals, you can enjoy a wealth of tastes and textures while benefiting from their vitamins and antioxidants. Whether you prefer them sweet, mild, or fiery hot, there’s a pepper out there for everyone. So this November, let’s celebrate the humble pepper in all its glorious forms. Happy National Pepper Month!
#foodtalk #nationalfoodday #nationalpeppermonth #peppers #spicysnack #Chocolateandchili
National Peanut Butter Lovers Month November 1.
When is National Peanut Butter Lovers Month?
National Peanut Butter Lovers Month happens on November 1.
Celebrating the Spread: National Peanut Butter Lovers Month
As the leaves turn and the nights grow longer, November welcomes a celebration that’s sure to spread joy among food enthusiasts everywhere: National Peanut Butter Lovers Month. This beloved staple, known for its creamy texture and rich, nutty flavor, has found its way into the hearts and kitchens of millions. Whether you’re a fan of the classic PB&J or love to experiment with peanut butter in baking and cooking, there’s no denying the versatile appeal of this spread.
#foodtalk #nationalfoodday #NationalPeanutButterLoversMonth #PeanutButter #PeanutButterLovers
National Peanut Butter Lovers Month November 1. 👈 Begin here.
Celebrating the Spread: National Peanut Butter Lovers Month (Continued)
Let’s delve into the different kinds of peanut butters and discover some inventive ways to celebrate peanut butter not just as a spread, but as a culinary superstar.
The Many Faces of Peanut Butter
Peanut butter comes in various styles and textures, each offering a unique taste experience. Here’s a look at the most popular types:
#foodtalk #nationalfoodday #NationalPeanutButterLoversMonth #PeanutButter #crunchypeanutbutter #creamypeanutbutter
National Peanut Butter Lovers Month November 1. 👈 Begin here.
The Many Faces of Peanut Butter (Continued)
#foodtalk #nationalfoodday #NationalPeanutButterLoversMonth #PeanutButter #chocolatepeanutbutter
National Peanut Butter Lovers Month November 1. 👈 Begin here.
Celebrating with Peanut Butter
National Peanut Butter Lovers Month is the perfect excuse to explore the versatility of peanut butter in both sweet and savory dishes. Here are some delicious ideas:
#foodtalk #nationalfoodday #NationalPeanutButterLoversMonth #PeanutButter #PeanutButterLovers #chocolatepeanutbutter #peanutbuttercookies
National Peanut Butter Lovers Month November 1. 👈 Begin here.
Celebrating with Peanut Butter (Continued)
#foodtalk #nationalfoodday #NationalPeanutButterLoversMonth #PeanutButter #PeanutButterLovers #peanutbutterbreakfast
National Peanut Butter Lovers Month November 1. 👈 Begin here.
In Conclusion
National Peanut Butter Lovers Month is an opportunity to celebrate this beloved spread in all its forms. Whether you prefer your peanut butter creamy, crunchy, or somewhere in between, there’s no limit to the culinary creativity it can inspire. So this November, let’s embrace the versatility, flavor, and pure joy that peanut butter brings to our tables and palates. Happy National Peanut Butter Lovers Month!
#foodtalk #nationalfoodday #NationalPeanutButterLoversMonth #PeanutButter #PeanutButterLovers #peanutbutterbreakfast
!summarize
Going through the summary, I realised that it's not exactly the words or sentences spoken in the videos like the funny parts and side jokes but it still speaks of the restaurant, the dishes and chefs and that's cool.
It is a summary not a transcript.
Yeah, I see. It's cool.
I love this YouTube summarization command, tried adding some YouTube videos but they were not playing. I will have to try again.
The Saigon Noodles and Grill has created a name with its dishes and I love how the chefs pour out their hearts in creating quality food for the satisfaction of their customers.
Are you a subscriber to @mightpossibly? If so, then you can use the command and get the YT videos to provide summaries.
It adds a lot to the database in my view.
Yes, I have a 7-day free trial to use the command.
It will surely add a lot to the database.
Very good. Make sure you use the YouTube URL for the video. Then it should play. Do not use the share button, that doesnt work on Leo.
Oh, it has changed. The share button link worked previously, thanks so much for the update, I will check the YouTube URL.
Is this the same thing for long-form content too?
Part 1/4:
Saigon Noodle and Grill: Authentic Vietnamese Flavors in the Heart of Orlando
Discovering Culinary Gems in Orlando
When you think of Orlando, Florida, the first things that come to mind are likely theme parks and tourist attractions. However, the city also boasts a vibrant culinary scene, particularly when it comes to authentic Asian cuisine. One such hidden gem is Saigon Noodle and Grill, a family-owned Vietnamese restaurant that has become a local favorite.
Bringing the Flavors of Vietnam to Orlando
Part 2/4:
The restaurant is the brainchild of Vietnamese-born owners Vincent and Toy Whit, who are known for their passion for throwing lively parties and sharing the flavors of their homeland. When Justin Warner and the host visited the restaurant in 2017, they were immediately hooked on the authentic Vietnamese dishes, from the fragrant pho to the delectable Saigon pancake.
Mastering the Art of Pho
At the heart of Saigon Noodle and Grill's menu is the beloved Vietnamese dish, pho. The chefs take great pride in their pho, simmering the broth for hours to extract the maximum amount of flavor and collagen from the beef bones. The result is a rich, aromatic broth that serves as the foundation for the dish, complemented by tender slices of beef brisket and eye of round.
Part 3/4:
Exploring the Diverse Flavors of Vietnamese Cuisine
Beyond the classic pho, Saigon Noodle and Grill offers a wide range of Vietnamese specialties, each with its own unique blend of spices and ingredients. The pan-fried noodles, for example, feature a crispy, egg-coated noodle base topped with a medley of proteins and vegetables, all tossed in a savory, slightly sweet sauce.
Another standout dish is the "shaken beef," a stir-fried beef dish that gets its name from the rapid cooking process, which results in tender, flavorful bites. The dish is seasoned with a blend of soy sauce, oyster sauce, and a special seasoning mix that brings out the natural sweetness of the beef.
Embracing the Culture and Hospitality
Part 4/4:
What sets Saigon Noodle and Grill apart is not just the exceptional food, but the warm and welcoming atmosphere created by the owners. Vincent and Toy Whit have infused the restaurant with the vibrant energy and hospitality that is so integral to Vietnamese culture, making it a truly immersive dining experience.
Conclusion
Saigon Noodle and Grill is a shining example of how the culinary landscape of Orlando extends far beyond the typical tourist traps. By embracing their cultural heritage and sharing it with the community, Vincent and Toy Whit have created a restaurant that not only satisfies the palate but also nourishes the soul. For anyone seeking an authentic taste of Vietnam in the heart of Florida, Saigon Noodle and Grill is a must-visit destination.
!summarize
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Supermarket Showdown: Chefs Unleash Creativity in Blind Grocery Challenges
Breakfast to Go
Chef Logan: I spent $200 on cheese puffs, a frozen turkey, towels, and blankets. I'm making a fried turkey bagel sandwich with cheese puff crumble. The only breakfast item I have is the bagel, so this won't be a typical breakfast, but it will be portable.
Chef Sonia: I made a ham and cheese crepe with an arugula salad. The flavor is good, but I could have used more seasoning. If I had found a way to put the salad inside the crepe, it would have been more of a crepe burrito situation, making it more portable.
Chef Will: I made a Creole salami breakfast sandwich and a homemade strawberry compote with tomatoes and carrots. The ratios are a little off, but the creativity is there.
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The judges praised the creativity but noted issues with the ratios and textures. Unfortunately, Chef Sonia was eliminated from the competition.
Something Spicy
Chef Logan: I made a Creole pasta dish with fried chicken and vegetables. The judges were pleasantly surprised by the flavors and the juicy, well-cooked chicken.
Chef Will: I made buffalo chicken nachos with an avocado cream and blue cheese drizzle. The presentation was lovely, and the judges enjoyed the spice and flavors.
Chef Molly: I made a mini tostada with mango salsa and spicy sausage. The judges liked the flavorful and spicy combination, though they noted a few stray grains of rice.
In the end, Chef Will was eliminated, and the other two chefs moved on to the final round.
Guilty Pleasure
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Chef Logan: I made a cherry pie funnel cake, a mountain of guilt with fried, creamy, and fruity elements. The judges felt it could have used even more sugar.
Chef Molly: I made a bagel ice cream sandwich with peanut butter caramel. The judges found it delectable and a great sandwich.
The judges determined that Chef Molly delivered the guiltiest of pleasures, and she emerged victorious in the supermarket showdown.
!summarize
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Jalapeno and Cranberry Stuffed Turkey Breast: A Thanksgiving Mashup
In this culinary adventure, two heavy-hitters come together to create the ultimate main dish - a jalapeno and cranberry stuffed turkey breast. Let's dive into this mouthwatering masterpiece.
Breadcrumb Coating
To mimic the crispy skin we all love, Katie gets to work on a breadcrumb mixture. She uses pumpernickel toast, fresh sage, and thyme, all chopped finely and combined with melted butter. This will help fortify the coating and add a delightful flavor.
Cranberry Sauce with a Kick
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Next, the team tackles the cranberry sauce, a Thanksgiving staple with a twist. Starting with frozen or fresh cranberries, they add sugar to balance the bitterness, and the secret ingredient - seeded, spicy jalapeños. The result is a slightly tangy and spicy version of the classic, perfect for the stuffing.
Butterflying the Turkey Breast
The star of the show, a 2-3 lb skinless turkey breast, is butterflied using a sharp boning knife. This opens up the meat, making it easier to pound and roll. A layer of Dijon mustard adds a tangy depth of flavor, complementing the turkey perfectly.
Assembling the Stuffed Breast
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The cooled cranberry sauce is spread over the flattened turkey breast, and the seasoned breadcrumb mixture is sprinkled on top. Then, it's time to roll it up, creating a beautiful Medallion-like shape. The rolled breast is then trussed and foil-wrapped, ready for the oven.
Baking and Serving
After baking at 400°F for an hour, with the foil removed for the last 15 minutes, the stuffed turkey breast emerges with a gorgeous, golden-brown crust. The juices are reserved to serve alongside the sliced turkey, and the cranberry sauce is presented in a beautiful bowl for dipping.
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This dish is a true Thanksgiving showstopper, combining the classic flavors of turkey and cranberry with a spicy twist. The pumpernickel breadcrumb coating adds a unique and delicious element, while the Dijon mustard and herbs elevate the overall taste. This is a weeknight-friendly meal that can easily be prepared in advance, making it a must-try for your holiday table.
!summarize
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Decadent Green Bean Casserole
Green bean casserole is a classic comfort food, perfect for potlucks and holiday gatherings. This version takes the dish to new heights with a few key upgrades.
To start, the chef makes a creamy sauce as the base, whisking together melted butter and flour to create a roux. She then adds milk and half-and-half, seasoning it with salt, pepper, and a touch of cayenne for a subtle kick. Shredded cheddar cheese is melted into the sauce, creating a rich, velvety cheese sauce.
Rather than using canned green beans, the chef blanches fresh green beans, which helps them retain their vibrant color and crisp texture. These are then tossed with a sautéed mixture of bacon, onions, and red bell peppers, infusing the dish with smoky, savory flavors.
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The casserole is assembled by pouring the cheese sauce over the green bean mixture, then topped with a layer of crispy panko breadcrumbs instead of the traditional fried onions. This provides a delightful crunch to contrast the creamy interior.
After baking until hot and bubbly, the end result is a green bean casserole that is far from ordinary. The fresh ingredients, homemade sauce, and unique toppings elevate this classic dish to new levels of decadence and flavor. It's sure to be a hit at any potluck or holiday gathering.
Bacon Apple Stuffing
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For the stuffing, the chef starts by sautéing onions, celery, and garlic in butter, adding in fresh thyme and sage to infuse the mixture with classic Thanksgiving flavors. Diced apples and toasted walnuts are then incorporated, providing a sweet and nutty contrast.
To bind the stuffing, the chef uses a combination of chicken stock and toasted bread cubes, allowing the flavors to meld together. The stuffing is then pressed into a loaf pan and baked until golden brown and crispy on top.
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The end result is a stuffing that is both savory and sweet, with the apples and walnuts adding a delightful textural element. The sage and thyme lend a warm, herbal note that is quintessential to the Thanksgiving table. This stuffing can be served as a side dish or used to stuff a turkey for a truly memorable holiday meal.
Roasted Carrots with Carrot Top Pesto
This dish showcases the chef's commitment to using the entire vegetable, from root to stem. She starts by roasting the carrots with a sweet curry powder, which caramelizes the natural sugars and creates a beautiful color.
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While the carrots roast, the chef prepares a vibrant pesto using the carrot tops. She blends the carrot greens with basil, walnuts, olive oil, and a touch of honey, creating a flavorful sauce that perfectly complements the roasted carrots.
The pesto is drizzled over the hot, caramelized carrots, adding a burst of freshness and herbal notes. This dish not only reduces food waste but also showcases the versatility of the humble carrot, transforming it into a visually stunning and delicious side.
Sweet Potato and Celery Root Fries
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For this unique twist on fries, the chef combines sweet potatoes and celery root, roasting them until crispy on the outside and fluffy on the inside. She seasons the fries with a blend of spices, including cayenne pepper, garlic powder, Hungarian paprika, and Chinese five-spice powder, which lends a warm, aromatic flavor.
The combination of sweet potatoes and celery root creates a delightful contrast in both texture and taste. The sweet potatoes provide a natural sweetness, while the celery root adds a subtle, earthy flavor. Roasting the vegetables at a high temperature ensures they develop a crisp exterior, making them the perfect vehicle for the flavorful spice blend.
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These sweet potato and celery root fries are a creative and healthier alternative to traditional french fries, offering a unique and satisfying side dish for any meal.
Baked Spinach and Zucchini
This baked spinach and zucchini dish is a simple yet flavorful side that can be prepared in advance and baked just before serving.
The chef starts by sautéing zucchini and scallions in olive oil, then adds garlic, frozen spinach, cooked rice, fresh parsley and basil, and a touch of nutmeg. The mixture is seasoned with lemon juice, salt, and pepper, creating a well-balanced blend of flavors.
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The vegetable mixture is then transferred to individual baking dishes and topped with a custard made from eggs, heavy cream, and Parmesan cheese. This creates a creamy, quiche-like texture that binds the dish together.
The casserole is baked until the custard is set and the top is golden brown, resulting in a comforting and nutritious side dish. The combination of zucchini, spinach, and the rich, cheesy custard makes this an appealing option for any holiday or family gathering.
Mushroom and Celery Green Bean Salad
This green bean salad takes a fresh approach to the classic green bean casserole, showcasing the vibrant flavors of the vegetables.
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The chef begins by sautéing mushrooms, celery, onions, and garlic in butter, infusing the mixture with savory, umami notes. She then blanches fresh green beans, retaining their crisp texture and bright color.
The sautéed vegetables are combined with the blanched green beans, and a creamy dressing made with yogurt, mayonnaise, Parmesan cheese, and a touch of cherry vinegar is drizzled over the top. This dressing provides a tangy, slightly sweet counterpoint to the earthy vegetables.
To add crunch and texture, the chef tops the salad with toasted almonds and crispy fried onions, echoing the classic green bean casserole flavors in a fresh, vibrant presentation.
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This green bean salad is a delightful alternative to the traditional casserole, offering a lighter, more vegetable-forward take on the holiday classic. It's a perfect side dish that can be made in advance and served chilled or at room temperature.
Garlic Hasselback Potatoes with Herb Sour Cream
These garlic Hasselback potatoes are a showstopping side dish that combines the crispy edges of baked potatoes with the aromatic flavors of garlic and herbs.
The chef starts by slicing the potatoes into thin, accordion-style slices, creating a unique presentation. She then tucks slivers of fresh garlic into the potato slits, infusing the potatoes with a robust garlic flavor as they roast.
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To complement the potatoes, the chef prepares a creamy herb sour cream sauce, blending sour cream with fresh parsley, garlic powder, and a touch of salt and pepper. This cool, tangy sauce provides a delightful contrast to the hot, crispy potatoes.
The potatoes are roasted at a high temperature, allowing the edges to become deliciously crisp and golden brown, while the interior remains tender and fluffy. The garlic slivers become soft and fragrant, melding seamlessly with the potato flesh.
Served with the herb sour cream, these garlic Hasselback potatoes are a striking and flavorful addition to any holiday or special occasion menu. The combination of textures and flavors makes this dish a true crowd-pleaser.
Sautéed Brussels Sprouts with Balsamic Glaze
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This simple yet elegant Brussels sprouts dish showcases the versatility of the often-maligned vegetable.
The chef starts by thinly slicing the Brussels sprouts using a food processor, which allows them to cook quickly and evenly. She then sautés the sprouts in a combination of olive oil and butter, seasoning them with salt and pepper.
To add a touch of sweetness and acidity, the chef drizzles the sautéed Brussels sprouts with a balsamic vinegar glaze. The balsamic vinegar caramelizes and reduces, creating a syrupy, flavorful coating that complements the natural earthiness of the Brussels sprouts.
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This method of thinly slicing the Brussels sprouts and sautéing them quickly helps to avoid the common pitfall of overcooking, which can lead to a bitter, mushy texture. Instead, the sprouts retain a slight crunch and a vibrant green color, making them an appealing and delicious side dish.
The balsamic glaze adds a touch of sophistication, transforming the humble Brussels sprout into a sophisticated and flavor-packed accompaniment to any holiday meal.
Pretzel Stuffing with Mustard and Beer
This unique stuffing combines the savory, salty flavors of pretzels with the tangy notes of mustard and the subtle bitterness of beer, creating a truly memorable Thanksgiving side dish.
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The chef starts by sautéing onions and celery in butter, infusing the mixture with aromatic herbs like thyme and sage. She then adds a blend of wet ingredients, including eggs, chicken stock, mustard, and a touch of beer, which helps to bind the stuffing together.
The star of the show is the pretzel bread, which the chef has dried out in the oven to help it maintain its structure when combined with the wet ingredients. The pretzel bread provides a delightful chewiness and a hint of saltiness that perfectly complements the other flavors in the stuffing.
After assembling the stuffing in a baking dish, the chef tops it with additional melted butter, ensuring a crispy, golden-brown crust on the top.
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The end result is a stuffing that is both savory and indulgent, with the pretzels, mustard, and beer creating a unique and unexpected twist on a Thanksgiving classic. This dish is sure to be a conversation starter and a delicious addition to any holiday spread.
Sweet Potato Gratin
This sweet potato gratin takes the humble sweet potato and elevates it with a smoky, savory twist.
The chef begins by roasting the sweet potato and onion slices on the grill, imparting a delightful char and caramelized flavor. She then layers the roasted vegetables in a baking dish, creating a gratin-style casserole.
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To bind the dish together, the chef prepares a creamy sauce made with half-and-half, horseradish, and fresh thyme. The horseradish adds a subtle heat and complexity that balances the natural sweetness of the potatoes.
After pouring the sauce over the layered vegetables, the gratin is topped with shredded Gruyère cheese, which melts and forms a golden-brown crust on top.
The combination of the smoky, roasted vegetables, the rich and tangy sauce, and the melted cheese creates a truly decadent and satisfying side dish. The sweet potatoes take on a savory, almost Thanksgiving-like flavor profile, making this gratin a unique and delicious addition to any holiday table.
Mashed Potatoes and Variations
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The chef starts with a classic recipe for creamy, fluffy mashed potatoes, made with Yukon Gold potatoes, milk, butter, sour cream, salt, and pepper. This base recipe serves as a foundation for three delicious variations.
For the first variation, the chef adds white truffle butter, creating a luxurious, earthy, and indulgent mashed potato dish. The second variation incorporates freshly grated Parmesan cheese, adding a savory, umami-rich element to the potatoes. The third variation features roasted garlic, which lends a sweet, mellow garlic flavor that permeates the entire dish.
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These variations showcase the versatility of mashed potatoes, allowing the chef to transform a simple side dish into something truly special and tailored to individual preferences. Whether you prefer the decadence of truffle, the salty punch of Parmesan, or the comforting aroma of roasted garlic, these mashed potato recipes offer something for everyone.
The classic mashed potato recipe serves as a solid foundation, ensuring that the potatoes are creamy, fluffy, and well-seasoned, while the variations allow the chef to elevate the dish with unique and flavorful additions.
Celery Root and Apple Purée
This celery root and apple purée offers a unique and delicious alternative to traditional mashed potatoes.
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The chef combines celery root, fennel, Yukon Gold potatoes, and Golden Delicious apples, creating a complex and harmonious blend of flavors. The celery root and fennel provide an earthy, slightly peppery note, while the apples lend a touch of sweetness to balance the dish.
To achieve a silky, smooth texture, the chef uses a food mill to purée the cooked vegetables and apples, ensuring a velvety consistency without any lumps or graininess.
The finished purée is then seasoned with salt and pepper, and a touch of cream is added to enhance the luxurious mouthfeel.
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This celery root and apple purée offers a refreshing alternative to traditional mashed potatoes, showcasing the versatility of root vegetables and the complementary flavors of apples. It's a unique and flavorful side dish that can be prepared in advance and reheated just before serving, making it a convenient and impressive addition to any holiday menu.
Roasted Butternut Squash
The chef's roasted butternut squash dish is a simple yet delicious side that highlights the natural sweetness of the squash.
She begins by peeling and cubing the butternut squash, tossing the pieces with olive oil, brown sugar, salt, and pepper. The squash is then roasted in a hot oven until the edges are caramelized and the interior is tender and creamy.
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The key to this dish is the high-heat roasting, which allows the natural sugars in the squash to caramelize and develop a rich, almost candied flavor. The addition of brown sugar further enhances this effect, creating a beautifully balanced sweet-and-savory side dish.
Roasting the squash in large, evenly-sized pieces ensures that the exterior becomes crisp and golden brown, while the interior remains soft and velvety. This simple preparation allows the inherent sweetness and creamy texture of the butternut squash to shine.
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Served as a side or incorporated into other dishes, this roasted butternut squash is a versatile and crowd-pleasing addition to any holiday menu. Its vibrant color and comforting flavors make it a perfect accompaniment to roasted meats, stuffings, and other Thanksgiving staples.
Creamy Corn Casserole
This creamy corn casserole is a classic soul food dish that combines the natural sweetness of fresh corn with a rich, cheesy sauce.
The chef starts by cutting the kernels off the cob, reserving the corn milk that is released in the process. This corn milk adds an extra layer of creaminess to the dish. She then sautés the corn kernels in butter, seasoning them with salt and pepper.
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To create the creamy sauce, the chef makes a simple béchamel, using butter, flour, and milk. She then folds in shredded cheddar cheese, which melts into the sauce, creating a luxurious, velvety texture.
The corn and cheese sauce are combined in a baking dish, then topped with an additional layer of cheddar cheese. This casserole is baked until the top is golden brown and bubbly, resulting in a comforting and indulgent side dish.
The use of fresh corn kernels, rather than canned or frozen, gives this creamy corn casserole a vibrant, sweet flavor that is perfectly balanced by the rich, cheesy sauce. This dish is sure to be a crowd-pleaser at any holiday gathering.
Apple and Sausage Stuffing
This apple and sausage stuffing is a flavorful and hearty addition to the Thanksgiving table.
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The chef starts by sautéing onions, celery, and Granny Smith apples in butter, allowing the flavors to meld and the apples to soften. She then adds fresh parsley, salt, and pepper, creating a fragrant base for the stuffing.
Next, the chef prepares the bread component, toasting cubes of French bread until they are crisp and dry. This helps the bread absorb the flavors of the other ingredients without becoming soggy.
The sautéed vegetable and apple mixture is then combined with the toasted bread cubes, along with a blend of sweet and spicy Italian sausage. Cranberries and chicken stock are added to the mix, providing moisture and a touch of sweetness to balance the savory elements.
26 parts?!?!
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The stuffing is then baked until golden brown and crispy on top, creating a delightful contrast in texture. The combination of the sweet apples, savory sausage, and aromatic herbs and spices makes this stuffing a true standout on the holiday table.
This apple and sausage stuffing can be served as a side dish or used to stuff a turkey, adding a flavorful and unique twist to the traditional Thanksgiving meal.
Cranberry Sauce
The chef's homemade cranberry sauce is a simple yet essential component of the Thanksgiving feast.
She starts with fresh cranberries, which she cooks down with sugar and a touch of water. The addition of cinnamon, nutmeg, and allspice adds warmth and depth to the sauce, complementing the tart, bright flavor of the cranberries.
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As the sauce simmers, the cranberries break down, releasing their natural pectin and creating a thick, jamlike consistency. The chef allows the sauce to cook until it reaches the desired level of thickness, ensuring a perfect balance of sweet and tart.
This cranberry
I guess they do become longer, the longer the video
I had some videos that were only a few summaries but long videos.
It has to do with how the video is broken up although I havent quite figured it out yet.
!summarize
Part 1/5:
Super Duper Weenie: A Hot Dog Haven in Fairfield, Connecticut
In 2008, the host stumbled upon a surprising discovery in Fairfield, Connecticut - the Super Duper Weenie, a hot dog haven that would soon become a local legend. This unassuming establishment, with its super duper weenie wagon, has captured the hearts and taste buds of locals and visitors alike.
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The secret to Super Duper Weenie's success lies in its unwavering commitment to quality and authenticity. Everything is made from scratch, with each item on the menu crafted with meticulous attention to detail. The New Englander, the establishment's top-selling hot dog, is a testament to this dedication. Featuring a generous slice of crispy bacon, tangy sauerkraut, and a sweet, crunchy relish made with fresh cucumbers, bell peppers, and onions, it's a flavor explosion that has become a local favorite.
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But the menu doesn't stop there. The Californian hot dog, with its housemade chili, American cheese, and a zesty hot relish, is another standout. The combination of the savory chili, the melted cheese, and the bold, spicy relish creates a harmonious balance of flavors that keeps customers coming back for more.
Beyond the hot dogs, Super Duper Weenie has also earned a reputation for its exceptional chicken nuggets. These aren't your average fast-food nuggets; they're made with fresh, all-white meat chicken, coated in a seasoned breadcrumb mixture, and fried to perfection. Paired with the establishment's housemade barbecue sauce and super duper secret sauce, these nuggets are a true delight.
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The success of Super Duper Weenie can be attributed to the unwavering passion and dedication of its owner, Gary Zola. Zola's commitment to quality and his refusal to compromise on the authenticity of his recipes have been the driving force behind the establishment's growth. From a single hot dog truck to a thriving brick-and-mortar location with multiple food trucks, Super Duper Weenie has become a culinary destination in its own right.
As the host discovered, the menu at Super Duper Weenie goes beyond the classic hot dog. The Fairfield Cheesesteak, with its tender steak, melted cheese, and expertly seasoned toppings, is a testament to the establishment's versatility and culinary prowess.
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In the end, the success of Super Duper Weenie lies in its ability to elevate the humble hot dog to new heights. By focusing on quality ingredients, innovative flavor combinations, and a dedication to tradition, this Fairfield institution has become a must-visit destination for anyone seeking a truly exceptional dining experience.
!summarize
Part 1/4:
Chopped Champions Grand Finale: A Culinary Showdown for the Ages
The tension was palpable as four elite Chopped champions stepped into the kitchen, each determined to claim the coveted $50,000 prize. This was no ordinary competition - it was a battle of the best, where only one chef would emerge victorious.
Wade Burch, Alan Harding, Danielle Saunders, and Lauren Gary were the formidable contenders, each with a reputation for culinary excellence. The challenge was set: three rounds of mandatory mystery ingredients, with the loser of each round being "chopped" from the competition.
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In the first round, the chefs faced a daunting basket filled with catfish, daon radish, cherry soda, and boiled peanuts. The pressure was on as they raced against the clock to create an appetizing dish that would impress the judges. Techniques ranged from Cajun-dusted catfish to coconut-poached delicacies, each chef showcasing their unique culinary prowess.
As the round came to a close, it was Chef Allen who found himself on the chopping block, leaving the remaining three chefs to battle it out for the grand prize.
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The second round upped the ante, with the chefs tasked with incorporating kettle corn, chayote, applesauce, and roasted suckling pig into their entrees. The kitchen was a flurry of activity as they worked to craft dishes that would secure their spot in the final round. From barbecue-inspired pulled pork to a creative take on chiles rellenos, the chefs pulled out all the stops.
In the end, it was Chef Wade who was chopped, leaving Chef Danielle Saunders and Chef Lauren Gary to face off in the grand finale.
The final round presented the ultimate challenge: create a dessert using aracana eggs, bread flour, turbinado sugar, and goats milk. With only 30 minutes on the clock, the two chefs put their baking skills to the test, each determined to claim the $50,000 prize.
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As the clock ticked down, the tension in the kitchen was palpable. Chef Danielle opted for a homestyle spoon cake with a rum-spiked berry sauce, while Chef Lauren went for a bold and innovative cornmeal parfait with tarragon-infused goats milk.
In the end, it was Chef Danielle Saunders who emerged victorious, her dessert impressing the judges and earning her the coveted title of Chopped Grand Champion. The $50,000 prize was hers, a testament to her culinary mastery and unwavering determination.
As the confetti rained down and the cheers echoed through the kitchen, Chef Danielle Saunders stood tall, a true champion among champions. This Chopped Grand Finale had proven to be a culinary showdown for the ages, showcasing the incredible talent and skill of the nation's top chefs.
!summarize
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She serves the baked brie with bread, crackers, and crostini for dipping. Sunny says the combination of the creamy brie, tart cranberries, and crunchy almonds is "pure magic."
Spicy Shrimp Cocktail
Next, Sunny makes a spicy shrimp cocktail. She boils the shrimp in a simple poaching liquid of water, bay leaves, and peppercorns.
For the cocktail sauce, Sunny blends together ketchup, horseradish, hot sauce, lemon juice, and other seasonings. She chills the cooked shrimp and serves them with the spicy sauce.
Sunny emphasizes not shocking the shrimp in an ice bath, as that can water them down. She also recommends serving the shrimp at room temperature rather than on ice.
Whipped Ricotta with Charred Rosemary Bread
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Sunny makes a quick infused rosemary olive oil by steeping a sprig of rosemary in olive oil. She then whips ricotta cheese with the rosemary oil, lemon zest, salt and pepper.
Sunny toasts slices of bread and serves the whipped ricotta as a dip, drizzled with a bit of honey.
Selena Gomez's New Food Network Show
Sunny excitedly discusses Selena Gomez's upcoming Food Network show "Selena Plus Restaurant," where Selena visits restaurants and learns to cook their signature dishes.
Mushroom-Stuffed Baked Brie en Croute
Sunny makes a baked brie wrapped in puff pastry, with a savory mushroom filling.
She sautés onions, garlic, and mushrooms in red wine, then places the wheel of brie on top. Sunny wraps the puff pastry around the brie and bakes it until golden brown.
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She serves the baked brie with crostini and a drizzle of balsamic glaze.
Apple, Cheddar and Bacon Crostini
Sunny assembles an easy crostini appetizer with thin slices of apple, sharp cheddar cheese, and crispy bacon. She broils them briefly to melt the cheese.
She also wilts some dandelion greens in the bacon drippings to serve alongside the crostini.
Antipasto Salad with Pesto Breadsticks
Sunny makes a big antipasto salad with a variety of Italian meats, cheeses, olives, and vegetables. She tosses the greens in an olive brine vinaigrette.
For the breadsticks, Sunny wraps strips of puff pastry around breadsticks and bakes them until golden.
Baked Brie in a Bread Bowl
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Sunny takes a round bread bowl and hollows out the center to create a vessel for baking a wheel of brie. She coats the bottom with a spicy habanero jelly, nestles the brie inside, and bakes it until melted.
She serves the baked brie in the bread bowl, with the bread top on the side for dipping.
Roasted Garlic Dip with Cheesy Crackers
Sunny makes a roasted garlic dip by blending together roasted garlic, sour cream, parmesan, and seasonings.
She also makes homemade crackers from pizza dough, topping them with asiago cheese and cayenne.
The warm, creamy garlic dip is perfect for dipping the crispy, cheesy crackers.
!summarize
Part 1/8:
Lad's Favorite Prime Rib: A Culinary Delight
Crafting the Perfect Prime Rib
Ever since September 21st, 1996, Lad has been the center of my universe. Well, sort of - we've had a few other things come up, like kids and work, but now that we're empty nesters, he's back front and center again. And when it comes to Lad, I always have food on the brain - what he's going to love, and what I'm going to love too.
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So, I'm making Lad's prime rib. It's every bit as delicious as every other prime rib I've made, but it's downsized enough for two dinners and some really delicious leftovers. I start by making a rub for the prime rib. I put a whole bunch of Dijon mustard and mayo into a food processor, along with salt, pepper, fresh thyme leaves, rosemary leaves, and three cloves of garlic. I let the food processor pulse it all together, and the result is a fragrant, flavorful rub that I can't wait to slather all over the prime rib.
"I love all the little flecks of herbs in there, and the smell - oh my gosh, that smells good. I love the Dijon in this rub."
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I've got a smaller prime rib roast, just the right size for two very generous dinners, plus some cold prime rib leftovers - which, let's be honest, is part of the joy of making prime rib in the first place.
Roasting the Prime Rib
I pour the rub over the prime rib and get really messy, making sure to rub it all over the top and sides. Ideally, it would sit overnight, but I'm just going to let it sit for about an hour before popping it in the oven.
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I've got the prime rib on a rack in a heavy roasting pan, and I'm going to roast it at 500°F for about 15 minutes to get that initial sear on the outside. Then, I'll drop the temperature to 325°F and let it go for another 60 to 70 minutes, until it reaches a perfect medium-rare. After that, I'll let it rest for about 10 minutes before slicing into it.
"Doesn't it look so good? It's always good to let prime rib rest - it's hard to do because it always smells so good when it first comes out of the oven."
Making the Au Jus
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While the prime rib is resting, I'm going to make a simple au jus to go with it. I've scraped all the grease and little bits from the roasting pan into a skillet, and it's nice and hot. I add a little bit of flour, just to give the au jus a little bit of body without making it too thick like a gravy. After cooking the roux for a couple of minutes, I whisk in the beef stock, season it with salt and pepper, and let it heat up.
Serving the Prime Rib
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Now, it's time to slice into that perfectly cooked prime rib. I go for a nice, thin slice, just the way Lad and I like it. The medium-rare interior is an absolute work of art, and I can't wait to serve it up with a pile of buttery, creamy mashed potatoes. I ladle the hot au jus over the prime rib and the potatoes, and finish it off with a sprinkle of fresh parsley.
"This is Lad's idea of heaven. It's pretty much my idea of heaven, too. Hey, that rhymed!"
Leftover Prime Rib Bliss
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But the fun doesn't stop there. I'm going to use some of that leftover prime rib to make a prime rib sandwich that is nothing short of luxurious and hearty. I caramelize some red onions and garlic in butter, adding a touch of red wine and cream to create a deep, rich "onion wine jam." I layer the thinly sliced prime rib on a soft roll, top it with melty provolone cheese, and smother it in the decadent onion mixture.
"This sandwich is so decadent, you don't need a very big one - just a small one really packs a punch."
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And if that wasn't enough, I've got another favorite way to use up those prime rib leftovers: a prime rib salad. I start with a mix of chopped romaine and iceberg lettuce, add some ranch dressing, halved cherry tomatoes, and thinly sliced red onion. Then, I arrange strips of that divine prime rib on top, creating a salad that is absolutely divine.
"The word 'leftover' does not do those two recipes justice - they are both incredible."
!summarize
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Magical Baking: A Wizarding World Delight
As the new season of the baking competition show approaches, the hosts and contestants are gearing up to showcase their magical creations inspired by the beloved Harry Potter series. From Gryffindor-themed cakes to Ravenclaw-inspired desserts, the upcoming episodes promise to be a true delight for both Harry Potter fans and baking enthusiasts alike.
The hosts, who are self-proclaimed fans of the wizarding world, are thrilled to be up close and personal with the talented bakers as they bring their imaginative ideas to life. One of the perks of the job, they reveal, is the opportunity to sample the delectable creations, including a peanut-based "boom" that literally exploded with flavor in their mouths.
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The contestants, on the other hand, are no mere muggles. These bakers are well-versed in the details of the Harry Potter universe, ensuring that their designs are not only visually stunning but also true to the source material. From Weasley-inspired treats to magical scenes straight out of the movies, the upcoming season promises to be a true feast for the senses.
For the hosts, the experience of hosting the show has been a dream come true, as they get to indulge in their love for baking and the wizarding world simultaneously. While they may not be as skilled as the contestants, they are more than happy to lend a hand and offer a taste or two of the creations.
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As the anticipation builds, the hosts tease that there will be something for every Hogwarts house, from the brave Gryffindors to the loyal Hufflepuffs. And for those who can't get enough of the magical world, there may even be a few surprises in store, including a potential appearance of the infamous Weasley twins' pranks.
So, whether you're a die-hard Harry Potter fan or simply a lover of all things sweet and delicious, this upcoming season of the baking competition show is sure to be a must-watch. Prepare your taste buds and your wands, because the wizarding world is about to take over the kitchen.
!summarize
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Indulging in Southern Comfort at Seven Bites Bakery
In the heart of Orlando's Milk District, nestled next to the TG Lee milk factory, lies a bakery that's single-handedly keeping the butter industry alive. This is Seven Bites, a Southern-inspired institution that's become a must-visit destination for anyone craving a taste of true comfort food.
As soon as you step through the doors, you're greeted by the aroma of freshly baked goods and the warm hospitality of the staff. Owner Trina Gregory-Propst has created a space that's equal parts bakery, brunch spot, and full-service restaurant, serving up a menu that's a delightful blend of traditional and innovative.
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One of the standout dishes is the Chicken Pot Pie, a savory masterpiece that's worth the early arrival to ensure you snag one before they sell out. The flaky crust and rich, creamy filling, packed with tender chicken and vegetables, is the epitome of Southern comfort.
But Seven Bites doesn't stop there. Their Drunken Sloppy Joe is a playful twist on a classic, with a sauce that's infused with IPA and a medley of cheeses that create a decadent, indulgent experience. The Chicken and Waffles, served with a vanilla bean butter syrup, is a symphony of sweet and savory, with the fried chicken getting the love it deserves.
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As if the savory offerings weren't enough, Seven Bites' bakery counter is a true showstopper. From the Salted Caramel Dark Chocolate Pecan Pie to the "Don't Fudge with Me" bar, a chocolate chip cookie brownie peanut butter cream confection, the sweets here are truly out of this world.
The attention to detail and the commitment to quality ingredients are evident in every bite. Trina and her team have created a dining experience that's not just about satisfying your hunger, but about indulging in the comforting flavors and textures that make Southern cuisine so beloved.
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Whether you're craving a hearty meal or a decadent treat, Seven Bites is the place to be. With its limited hours (Thursday through Sunday), it's a destination worth planning your visit around, as the lines can get long but the payoff is more than worth it. So come hungry, and let Seven Bites fill your pie hole with a taste of Southern hospitality and culinary excellence.
!summarize
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The Magic of Harry Potter Cakes
As a lifelong Harry Potter fan, the prospect of seeing magical desserts inspired by the beloved series fills me with excitement. The rich world of Hogwarts, with its enchanting spells, fantastical creatures, and captivating characters, provides endless inspiration for bakers to unleash their creativity.
The opportunity to step onto the actual sets from the Harry Potter movies and witness the intricate costumes and hidden "Easter eggs" firsthand is a dream come true. This immersive experience will undoubtedly transport viewers back to the magical moments they shared with their families, watching the films together.
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While I may identify more with the cunning Slytherins, I can't help but admire the bravery and loyalty of the Gryffindors. The prisoner of Azkaban holds a special place in my heart, with its poignant story of Harry's connection to his godfather, Sirius Black. If I could have a spell in the kitchen, it would be one that instantly reveals whether a recipe is destined for success or failure, saving me from the agony of wasted time and ingredients.
"If I got my hands on a luck potion, I think I'd give a little bit to the contestants, because you know what, they could do with as much luck as they can get to try and win this thing."
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The character I most identify with is the quirky and independent Luna Lovegood, who stands firm in her beliefs and forms an unlikely friendship with Hermione. However, the character I'd most like to be is Sirius Black, with his cool demeanor and mentoring relationship with Harry.
A magical dessert, to me, is a story without words, a movement and something unexpected, a true storytelling in edible form. The bakers on this show have the opportunity to bring to life the fantastical creations that only existed in the movies, allowing viewers to taste the magic that has been brewing in their imaginations.
"I'm hoping to see the teams really push their own boundaries, to really kind of take this to another level, because this is what this show is all about: creativity, imagination, and magic."
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While salt may seem like a mundane ingredient, its importance in enhancing flavors is truly magical. And the miracle berry, with its ability to transform sour tastes into sweetness, is a delightful example of the unexpected wonders that can be found in the culinary world.
As the bakers embark on their magical journey, I eagerly await the results of their imaginative creations, eager to be transported once again into the enchanting world of Harry Potter.
!summarize
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Hearty Beef Stew Turned Shepherd's Pie
When it comes to making dinner ahead of time, a hardy beef stew is always a good idea. In fact, it's almost better if you wait a bit before you eat it. This time, I'm taking the beef stew one step further and turning it into a yummy shepherd's pie, topped with mashed potatoes - a dream for my family.
I started by browning the meat for the beef stew. I used chuck roast, cutting it into chunks and getting a nice brown color on the meat in a hot pot. After removing the meat, I threw in some onions, taking advantage of all the flavorful bits left in the pan. The onions got coated in those delicious flavors as they cooked.
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Next, I minced up some garlic and added it to the onions, letting the aromas fill the kitchen. To help thicken the stew, I sprinkled in a couple tablespoons of flour. Then, it was time for the liquids - a splash of beer, some beef broth, and a bit of tomato paste to add richness and color.
I seasoned the stew with Worcestershire sauce, salt, pepper, paprika, and a touch of sugar to balance the acidity. The beef went back in, and the whole thing simmered away for a couple hours, allowing the flavors to meld and the meat to become tender.
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While the stew was cooking, I turned my attention to the mashed potatoes. I boiled some peeled potatoes until soft, then mashed them up, adding in softened butter, cream cheese, heavy cream, salt, pepper, and a twist - prepared horseradish. The horseradish gives the potatoes a little zing and tang.
Once the stew had cooled a bit, I spooned it into a baking dish and topped it with the creamy, herbed mashed potatoes. The shepherd's pie is now ready to be popped in the fridge, waiting to be baked and enjoyed later.
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This dish is the perfect comfort food - the rich, savory beef stew paired with the fluffy, flavorful mashed potatoes. It's a meal that's sure to please the whole family. Plus, the make-ahead nature of it means I can get dinner done early and relax later. Shepherd's pie is also a great option for entertaining, as it can be served in individual portions or one big, impressive dish. I can't wait for my family to dive into this hearty, delicious meal!
!summarize
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The Battle of the Po' Boys
Carla Harris vs. Bobby Flay
In a heated culinary showdown, two talented chefs went head-to-head to determine who could craft the ultimate catfish po' boy. Carla Harris, the chef and owner of Lestie Catering, faced off against the renowned Bobby Flay in a 45-minute challenge to showcase their skills and creativity.
Carla's Approach
Carla opted for a unique twist on the classic po' boy, crafting a cornmeal-crusted catfish sandwich with a homemade Creole aioli, pickled vegetables, and a smoky tomato compote. She demonstrated her expertise in balancing flavors, marinating the fish in buttermilk and Cajun seasoning to ensure juiciness and depth of flavor.
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Carla's attention to detail shone through in her homemade condiments, including her Creole-inspired mayonnaise and pickled cucumbers and jalapeños. The judges praised the well-seasoned catfish and the tangy, complementary flavors of the remoulade.
Bobby's Approach
Bobby Flay, the renowned chef and restaurateur, took a more traditional approach to the po' boy. He opted for a classic fried catfish sandwich, complete with a toasted hoagie roll, crisp lettuce, and juicy tomatoes. To elevate the dish, Bobby incorporated a compound butter infused with herbs, adding a delightful crunch to the bread.
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The judges were impressed by Bobby's attention to the bread-to-filling ratio, ensuring the catfish was the star of the show. They also commended the well-executed frying technique, resulting in a crispy, golden-brown exterior and a moist, flavorful interior.
The Verdict
After a close deliberation, the judges ultimately crowned Bobby Flay as the winner of the catfish po' boy challenge. While both chefs showcased their culinary prowess, the judges felt that Bobby's traditional approach, coupled with his expertly fried catfish and well-balanced flavors, edged out Carla's more creative interpretation.
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The battle was a testament to the versatility and enduring appeal of the classic po' boy. Both Carla and Bobby demonstrated their mastery of the dish, showcasing their unique styles and culinary perspectives. In the end, it was Bobby's unwavering commitment to the traditional flavors and textures that secured his victory.
As the chefs shook hands and congratulated each other, the audience erupted in applause, celebrating the exceptional skills and passion displayed by both culinary artists. The catfish po' boy challenge had proven to be a true showcase of culinary excellence, leaving the judges and the audience alike eager to see what these talented chefs would create in their next culinary showdown.
!summarize
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Discovering Authentic Puerto Rican Cuisine at Willie Pino's
A Culinary Adventure in Orlando, Florida
Back in 2017, I found myself in Orlando, Florida, when a hot tip came in from a friend. He said, "Guido, I know how much you love Mungo and funky joints. I've got the place you've got to check out." Intrigued, I followed his lead, and the rumors were spot-on. The restaurant had to double in size to accommodate all the fans - this was Willie Pino's.
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As I stepped inside, I was greeted by the sight of Pino's can in the window, an authentic representation of Puerto Rican cuisine. The flavors were exactly what I was looking for when thinking of Puerto Rican food - chicken and pork galore, all on display. I had seen this place featured on Triple D, and it was the best decision I made to stop by.
"It used to be a pizzeria, and now it's a pizeria," Pino explained. "Pino means 'skewer' or 'stick on a stick.'" This transformation was truly impressive, and I was excited to dive into the genuine Puerto Rican-style food.
Crafting the Signature Mofongo
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We started by preparing the mofongo, a quintessential Puerto Rican dish. Pino showed me the process of peeling and frying the plantains, a crucial step in creating the perfect mofongo. "We put them in hot water to make them easier to peel," he explained, as I learned a new trick.
Next, we made the house mojito, using garlic, salt, pepper, and vegetable oil to season the pork. Pino shared his overnight marinating technique, ensuring the pork was perfectly seasoned and ready to fry.
Assembling the mofongo was a true delight. We layered the fried plantains, pork, and a delicious cilantro sauce, creating a harmonious blend of flavors. The mofongo was truly a standout, showcasing the vibrant and authentic Puerto Rican cuisine.
The 911 Platter: A Taste of Everything
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Pino then introduced me to the 911 platter, a true feast for the senses. This dish featured fried chicken, shrimp, and pork, all cooked to perfection. The seasoning blend of adoro, black seasoning, and other spices created a mouthwatering experience.
The star of the show, however, was the Moros rice, a Puerto Rican take on jambalaya or fried rice. Packed with green and red peppers, onions, cilantro, and sweet plantains, this rice dish was a meal in itself.
"If you're in the mood for a little bit of everything, that's definitely the plate to get," Pino said, and he was absolutely right. The perfectly cooked meats, combined with the flavorful rice, made for a truly satisfying and authentic Puerto Rican feast.
The Expanding Popularity of Willie Pino's
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As I sat and savored the dishes, I couldn't help but be impressed by the restaurant's growth. Pino shared that after being featured on Triple D, the place was constantly packed, with lines out the door. "We expanded down to 40 chairs, and the restaurant is twice as big as it used to be," he proudly stated.
The passion and joy Pino exuded while cooking were palpable. "There's something about enjoying what you make," he said, and it was evident in every bite. The name "Willie Pino's" perfectly encapsulated the way he made the food - the way you like to eat, the way you live.
Discovering the Unique Jibarito Sandwich
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As I explored the menu further, I was intrigued by the sandwiches in the window, particularly the Jibarito. Pino explained that this unique creation uses plantains as the "bread," with seasoned steak, lettuce, tomatoes, and sauces sandwiched in between.
The process of making the Jibarito was fascinating. Pino used a "ping pong paddle" to mash the plantains into the perfect shape, then fried them to create the bread-like base. The marinated steak, topped with melted cheese and sauces, completed the dish, resulting in a truly one-of-a-kind culinary experience.
The Signature Camarones Criollos (Creole Shrimp)
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As if the mofongo and 911 platter weren't enough, Pino introduced me to another Puerto Rican specialty - the Camarones Criollos, or Creole Shrimp. This dish featured a crispy, fried red snapper, served with a vibrant red creole sauce made with onions, peppers, and tomatoes.
The combination of the perfectly cooked, crispy fish and the flavorful creole sauce was a revelation. The lime juice added a refreshing touch, and the tostones (fried plantain discs) provided the perfect accompaniment.
!summarize
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Sweet Potato Rolls for Thanksgiving
Warm, homemade rolls are an essential part of any Thanksgiving feast, and Ree Drummond has perfected the art of making them from scratch. This year, she's putting a delicious twist on the classic by creating sweet potato rolls.
Ree starts by mixing the wet ingredients - whole milk, lemon juice, melted butter, eggs, honey, and grated garlic. She then adds a packet of instant yeast and turns on the mixer on low to combine everything.
Next, Ree incorporates the star of the show - sweet potatoes. She used a 10-ounce package of frozen sweet potatoes, microwaved them until warm and mashed them. Ree adds the sweet potatoes to the milk mixture, allowing the warmth to help activate the yeast.
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After switching to the dough hook attachment, Ree gradually adds bread flour to the mixture, stopping when the dough is still moist but pulling away from the sides of the bowl. She then lets the mixer knead the dough for about 5 minutes until it's smooth and elastic.
"The dough is kind of starting to come away from the sides of the bowl, so I'm just going to add that last one. I think that's going to do the trick," Ree says.
Once the dough is ready, Ree lets it rise for 45 minutes to an hour. She then divides the dough into 48 golf ball-sized balls, placing two in each well of a muffin tin. Before baking, Ree brushes the tops with melted butter and sprinkles them with chopped sage and sea salt.
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After a 30-minute rise, Ree bakes the rolls at 375°F for 15 minutes, until they're golden and delicious.
"The rolls haven't even baked yet and they already look so good," Ree marvels. "Before they bake, I want to sprinkle them with a little bit of chopped sage, and that'll just give them a little extra flavor."
When the rolls emerge from the oven, Ree can't resist breaking one open to reveal the beautiful, light orange interior. The sage has baked into the tops, adding a savory aroma.
"I want to show you how beautiful these are," Ree says, admiring the rolls. "I smell that sage that baked into the top of the rolls, so the very best way to serve these is just to spread some softened butter on both halves."
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Ree admits that while the green bean casserole was initially slated to be the star of the Thanksgiving feast, these sweet potato rolls have stolen the show. With their vibrant color, delectable flavor, and perfect texture, these rolls are sure to be a hit at any holiday table.
!summarize
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Here is a summary of the transcript in the form of a longform article:
Decadent Desserts and Comforting Classics: A Southern Cooking Masterclass
Creamy Caramel Pot de Crème
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I'm making my version of the classic French pot de crème, a baked custard similar to crème brûlée. First, I heat up two cups of heavy cream until it reaches a rolling boil. While that's happening, I make a caramel sauce with sugar, water, and salt. Once the sugar has caramelized, I slowly pour in the hot cream, being careful not to let it bubble over. I add vanilla and then temper the hot cream into four egg yolks to create a rich, silky custard. I strain the mixture to ensure it's perfectly smooth, then divide it between four ramekins. After baking the custards in a water bath, I top them with crunchy caramel popcorn for a delightful contrast of textures.
Moist and Flavorful Apple Cake
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Next, I'm making an apple cake that's perfect for a chilly day. I peel and dice both sweet and tart apples - a combination of Pink Lady and Granny Smith. In the batter, I use a blend of all-purpose flour, baking soda, salt, cinnamon, and nutmeg to complement the apples. The cake gets its moisture from oil, brown sugar, white sugar, and eggs. After baking, I drizzle a decadent caramel sauce over the top, creating a beautifully gooey and indulgent dessert.
Cheesy Skillet Potatoes
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To accompany the apple cake, I'm making a side of cheesy skillet potatoes. I layer sliced Yukon Gold potatoes in a cast-iron skillet, seasoning them with salt and topping them with a blend of melty cheeses like Fontina, Gruyère, and cheddar. I then make a creamy sauce with heavy cream, garlic, and nutmeg, pouring it over the potatoes before baking until bubbly and golden brown. The result is a rich, comforting dish that pairs perfectly with roasted meats or baked chicken.
Mini Baked Apple Pies
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For a bite-sized treat, I'm making mini baked apple pies using pre-made filo cups. I sauté diced Honeycrisp apples with cinnamon, nutmeg, lemon juice, brown sugar, and a cornstarch slurry to create a flavorful filling. I then fill the filo cups and top them with a crunchy oat and brown sugar crumble before baking until golden brown. These little pies are the perfect combination of flaky, sweet, and spiced.
Decadent Chocolate Cheesecake
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Moving on to an indulgent chocolate cheesecake, I start with a crust made from crushed chocolate sandwich cookies and pretzels, bound together with butter and sugar. For the rich, fudgy filling, I beat together cream cheese, sugar, sour cream, cocoa powder, and eggs until smooth and creamy. After baking the cheesecake in a water bath, I create a chocolate bark topping and drizzle the edges with a chocolate shell for an extra layer of chocolate goodness.
Elevated Green Bean Casserole
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For a twist on the classic green bean casserole, I start by thinly slicing a red onion and marinating it in buttermilk. I then blanch fresh green beans and sauté them with mushrooms, creating a creamy mushroom sauce with sherry to pour over the vegetables. After baking, I top the casserole with the crispy, buttermilk-fried red onions for a delightful crunch.
Hummingbird Bars
Inspired by the beloved hummingbird cake, I'm making hummingbird bars with a shortbread crust, a banana-cream cheese filling, and a topping of crushed pineapple, dried pineapple, and toasted coconut. The result is a dense, moist, and flavorful bar that captures the essence of the classic Southern cake.
Cranberry Custard Pie
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For my final dessert, I'm making a cranberry custard pie with a flaky, buttery crust. The custard filling is a rich, custardy mixture of eggs, sugar, cornmeal, buttermilk, and vanilla, which complements the tart cranberries perfectly. After baking, I dust the top of the pie with powdered sugar for a beautiful presentation.
From creamy custards to indulgent cakes and pies, this Southern cooking masterclass showcases a range of decadent desserts and comforting classics. Whether you're craving something rich and chocolatey or bright and fruity, these recipes are sure to delight and inspire your inner Southern chef.
!summarize
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Tahini Cinnamon Sweet Potatoes with Toasted Meringue
For a whimsical touch to the Thanksgiving table, I'm making my tahini cinnamon sweet potatoes with toasted meringue. These are rich and indulgent, yet nicely balanced thanks to the tahini that helps cut through the sweetness.
To start, I've roasted five sweet potatoes and scooped out all the flesh, essentially making twice-baked sweet potatoes. This extra step gives them crispy edges and more textural excitement compared to a typical sweet potato casserole, which can sometimes be too mushy.
I'm using the flesh from all 10 sweet potato halves, but I'll only be building up 8 of the boats. This ensures I have enough filling to create a nice, mounded and bountiful appearance, while I can snack on the skins of the remaining two.
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The Filling
I season the sweet potato flesh with salt and pepper to ensure the seasoning is distributed throughout. Then, I add in a few tablespoons of tahini - a smooth sesame paste that fits seamlessly with the Thanksgiving flavors of cinnamon and sweet potatoes. A touch of maple syrup, some softened butter, kosher salt, cinnamon, and ginger get mashed in to create a sweet, nutty, and creamy filling.
The Meringue Topping
While the filled sweet potato boats bake to get golden and crisp, I make a quick version of marshmallow cream for the topping. I beat up two large pasteurized egg whites until foamy, then add in cream of tartar, light corn syrup, powdered sugar, salt, and vanilla. I continue to beat until the mixture reaches stiff peaks, creating a sweet and cloud-like meringue.
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I pipe the meringue onto the hot sweet potato boats, then use a kitchen torch to toast the tops, creating a s'mores-like experience. The contrast of the crisp edges, creamy filling, and toasted meringue makes for a truly whimsical and indulgent Thanksgiving side dish.
!summarize
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The Pastrami Project: Bringing New York Deli Flavors to the Southeast
Back in 2017, I tracked down a food truck in Orlando, Florida that was delivering New York-style deli meats to the masses. At the time, the truck was constantly on the move, but these days, it's stationed in one spot, still rolling out deli favorites to its loyal fans. This is the story of the Pastrami Project.
The quality of food that comes out of this one food truck is amazing. You would think you're at a New York deli on the streets of Manhattan. The owner, George Marwood, has taken some classics and turned them into unique menu items, like Reuben egg rolls. Ever since the truck was featured on the popular TV show "Triple D," its popularity has only grown.
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"Ever since Triple D, it's just been getting more popular," Marwood says. "That was bound to happen once rumors started flying about George Marwood's passion for making meat the old-school way."
Marwood takes great pride in his pastrami, using a traditional brine and smoking process that he's perfected over the years. "I went back and looked up old recipes, old ways and techniques of doing it," he explains. "Everything I'm doing here is the way they did it 100 years ago."
The attention to detail is evident in every bite. Marwood uses fresh ingredients every day, and the results are consistently delicious. "I have never been disappointed," one customer raves.
Mastering the Pastrami Process
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Marwood walks us through the process of making his signature pastrami. It starts with a brine made from pink salt, allspice, coriander, cloves, peppercorns, nutmeg, mustard seed, bay leaves, red pepper flake, ginger, cinnamon, sugar, and garlic cloves. The brine is simmered and then iced to cool it down before the brisket is added.
"We let it simmer and melt," Marwood says. "Then we're going to ice it, so we don't poach our meat."
The brisket sits in the brine for a week, allowing the flavors to fully penetrate the meat. Once it's ready, Marwood applies a dry rub of black pepper and coriander before smoking it over Hickory wood for 5-6 hours at around 275°F.
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The result is a perfectly tender, flavorful pastrami that Marwood serves on rye bread with spicy mustard. "Every bite you get is just creamy, delicious," one customer says. "I mean, that level of pastrami is excellent."
Reuben Egg Rolls and Donkey Sauce
Marwood doesn't stop at just pastrami, though. He's also taken the classic Reuben sandwich and turned it into a unique egg roll creation. "We take some egg roll wrappers, spicy mustard, Russian dressing, we put a piece of Swiss cheese in here and then sauerkraut," he explains.
The Reuben egg rolls are a hit, with the perfect blend of flavors and a satisfying crunch. Marwood even makes his own Russian dressing, starting with a premium mayonnaise and adding caviar, Worcestershire sauce, ketchup, horseradish, and onion powder.
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But Marwood's culinary creativity doesn't end there. He's also known for his "donkey sauce," a secret condiment that he's turned into a signature item. "We start with garlic confit, add salt, pepper, Worcestershire, a generous amount of onion powder, mayonnaise, and spicy brown mustard," he reveals.
The braised beef brisket sandwich with donkey sauce is a customer favorite, with the tender, flavorful meat perfectly complemented by the bold, creamy sauce.
A Permanent Home and Growing Popularity
After the Pastrami Project's appearance on "Triple D," Marwood's business exploded. "I was warned to expect a 3 to 500% increase after it aired," he says. "It was 950% - that's awesome."
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To keep up with the demand, Marwood decided to give the Pastrami Project a permanent home in downtown Orlando. "I put it in one spot, which is in downtown Orlando," he explains. "I get people come off the plane, they come straight to me. They flock for the egg rolls."
Marwood's dedication to quality and his passion for traditional deli flavors have earned him a loyal following. As one customer puts it, "He can prepare it any way, and it's fabulous." Marwood may not be the "prince of pastrami," as one customer jokingly suggested, but he's certainly the mayor of Flavor Town.
!summarize
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Elevating Mashed Potatoes with Goat Cheese
When it comes to comfort food, few dishes are as universally beloved as mashed potatoes. But what if you could take this classic and make it even better? That's exactly what our chef has in mind with their creation of Goat Cheese Mashed Potatoes.
Starting with 3 lbs of Yukon Gold potatoes, the chef peels and dices them, adding 5 cloves of garlic and a tablespoon of salt directly to the water. Instead of mashing the potatoes, they opt to puree them in a food mill, which gives the dish a wonderfully smooth yet textured consistency. The food mill also ensures the garlic gets evenly incorporated throughout.
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"I actually love a food mill because as opposed to pureeing something so it's really smooth or mashing it so it's really chunky, it's kind of in between. It's got a lot of texture but it's very smooth."
With the potatoes prepped, the chef then adds the star ingredient - 8 oz of garlic and herb goat cheese. This creamy, tangy cheese is the perfect complement to the buttery Yukon Golds. To further enhance the richness, the chef incorporates half a cup of half-and-half, 1.5 cups of sour cream, and 4 tablespoons of unsalted butter.
"I know there's more cream and butter in this and there are potatoes, but it's a special occasion, right?"
The final seasoning touches include 4 teaspoons of salt and 2 teaspoons of pepper, ensuring a perfectly balanced flavor profile.
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The versatility of this dish is impressive - it can be served immediately, kept warm over a simmering water bath for up to 30 minutes, or even refrigerated for up to 3 days and baked off before dinner. For an extra indulgent touch, the chef tops the potatoes with a half cup of Parmesan cheese, creating a delectable mashed potato gratin.
"Wow, it's hot and it's really good. It's creamy and the goat, it's amazing. A little garlic, fabulous."
Elevating a classic with the addition of tangy goat cheese, these Goat Cheese Mashed Potatoes are sure to delight any crowd. Whether served as a side or the star of the meal, this dish is a surefire way to take your mashed potatoes to new heights of deliciousness.
!summarize
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Confetti Mashed Potato Flautas
In this mouthwatering dish, the chef is rolling up a delightful fusion of mashed potatoes, diced peppers, green onions, and two types of cheeses, all baked inside tortillas. The flautas are then layered with black beans, roasted Paca peppers, and a creamy avocado topping, served with a tantalizing tomatillo sauce.
To add an extra kick of flavor, the chef has sautéed some serrano peppers, onions, and red bell peppers, which will be incorporated into the dish. A fresh tomato salsa is also being prepared to top off the flautas, made with red bell peppers, green onions, and a blend of seasonings.
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The potatoes are cooked in a unique way, starting in cold water and then drained and returned to the pot to help dry out the excess moisture, resulting in a fluffier mashed potato filling. The chef has also added a touch of cream cheese to the mixture, providing a delightful tanginess to complement the other flavors.
Once the filling is ready, the chef begins assembling the flautas, carefully layering the mashed potato mixture, black beans, and avocado inside the tortillas. The flautas are then baked in the oven, allowing them to develop a crispy exterior while maintaining a delicious, melty interior.
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To finish the dish, the chef tops the flautas with the freshly prepared tomato salsa, a sprinkle of Cotija cheese, and a touch of cilantro. The result is a vibrant, flavor-packed dish that is sure to delight the senses.
As the chef takes a bite, the heat from the serrano peppers is evident, but the creamy avocado and tangy tomatillo sauce help to balance the spice, creating a harmonious blend of textures and flavors.
This dish is a true celebration of Mexican cuisine, showcasing the chef's culinary expertise and passion for creating mouthwatering, visually stunning dishes. Whether served as a main course or a shareable appetizer, these confetti mashed potato flautas are sure to be a hit with any crowd.
!summarize
Part 1/3:
Homemade Peanut Brittle: A Classic Treat Made Easy
If you're a fan of homemade sweets and want a recipe that's sure to impress everyone, you're in for a treat. In this article, we'll show you how to make a classic peanut brittle in a saucepan, using just a few simple ingredients.
Ingredients:
250g of sugar
1 tablespoon of butter
395g of condensed milk
160g of chocolate
500g of peanuts
Instructions:
In a saucepan, add the 250g of sugar and let it caramelize, stirring constantly to avoid lumps.
Once the sugar is caramelized, add the tablespoon of butter and stir, allowing the butter to melt.
Next, add the 395g of condensed milk and stir well until the mixture reaches the right consistency.
Part 2/3:
Now, add the 160g of chocolate and stir, allowing the chocolate to melt and blend with the other ingredients.
Finally, add the 500g of peanuts and stir to incorporate them into the mixture.
Assembling the Peanut Brittle:
Prepare a tray and line it with plastic wrap.
Pour the peanut brittle mixture onto the tray and spread it evenly.
Cover the top of the mixture with plastic wrap, pressing it against the candy to ensure a smooth surface.
Use a glass to press the candy down, if needed.
Chill the peanut brittle in the fridge for about 2 hours.
Remove the plastic wrap and serve your homemade peanut brittle, a classic dessert full of flavor that's perfect for sharing and impressing everyone.
Part 3/3:
If you enjoyed this recipe, be sure to leave a like and subscribe to the channel to stay up-to-date on more delicious tips and treats. Let us know in the comments how your peanut brittle turned out and suggest other sweets you'd like us to make.
As far as altcoin tokenomics go, the HYRA tokenomics look relatively sound. I like the fact that 50% of the supply is reserved for the reward pool. Considering I earn a thousand HYRA on autopilot every 2 days, I eagerly await the official token launch. Early “miners” are always the most profitable, as earnings are usually reduced over time through various models similar to Bitcoin’s halving protocol. #cent #sapphirecrypto
How do I earn? Do I have to invest?
If BTC exceeds $120K, it could trigger the Pi Cycle Top and lead to increased profit booking among all BTC holders. This would represent a 30% move from the current $90K level.
#btc #cent #crypto
Interesting times ahead imo 🚀🚀
Ujurak Elder #aiart
#linkincomments #cent #bbh #dailydook
https://inleo.io/@logen9f/splinterlands-unit-spotlight-ujurak-elder-fs
The new tree has come along nicely🌲
#holidays
esta muy lindo tu árbol navideño, me encanta la base que le colocaron 🤩🤩🤩🤩
Gracias @mayvil 🙏🏼🌲
Beautiful Christmas tree you have. Christmas is coming with songs and smiles 🎄
🙏🏼 Happy Tuesday
Looks great! Those lights on the ceiling for sure bring a new life to it
Thanks @bitcoinflood - yeah wifey picked out the star with the extra lights that bounce off the ceiling and it was a good choice and addition to bring the festive aura in.
As an altcoin investor, having a long-term dollar-cost averaging strategy is unfruitful unless you halt and stagger accumulation. Let me explain. If investors are early enough regarding their particular altcoin, they can cease accumulation at a cycle peak and then deploy investment capital into stablecoins. They can then re-enter the market at lower levels. #cent #sapphirecrypto
https://img.inleo.io/DQmV31uG7LTnyWF4QYPKA8nz1NFUGKHdmboHBoeiLAcb27J/YouTube%20Channel%20Art%20(69).jpg
Sounds like you know your stuff. How many altcoins do you usually invest in and how long approx before exit them?
It all depends on each situation... there is no set rule.
Is any Hive tokens a investment for you? Like $LEO for example or do you just use the earnings to get other tokens?
Well, I have some HIVE in multiple places and am keeping the LEO I earn from the referral program.
A new day has come. It's going to be productive and fruitful.
Good morning Lions. 🦁
#cent #productivity #positivemindset
Good Morning Winanda :)
Good morning Bradley. How's your day going?
Pretty good, just got to the office :)
!BBH !DOOK
You just got DOOKed!
@bradleyarrow thinks your content is the shit.
They have 11/60 DOOK left to drop today.
Learn all about this shit in the toilet paper! 💩
Oh, great.
And 1 of my 16 gifs have shown up. Search GIF for "bbh welcome".
@winanda! @bradleyarrow likes your content! so I just sent 1 BBH to your account on behalf of @bradleyarrow. (11/100)
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Good Morning!! May your day be filled with satisfaction!
Wonderful morning !PIZZA
Thanks have a wonderful day.
What do you do to take a step back and not to be lost in #cynicism? #cent
Go outside and experience the big beautiful world in all of its' wonder.
That's a good advice
1/3
A look at the May 29, 1984 issue of PC Magazine.
#retrocomputing #DOS #technology #cent
2/3
Highlights include a detailed look at IBM's new PC portable, an article on the White House's new IBM PC XT network, and more.
3/3
Check out the original post for more from this issue: https://ecency.com/retrocomputing/@darth-azrael/pc-magazine-may-29-1984
🤣🤣🤣 Awesome
#gmfrens are you ready to tackle this wonderful new week? #cent
Good morning :)
Thx #mydude #cent !PIZZA
YOu are welcome :)
Good Morning!!
🦁 🚀
Good morning. it's a nice and pleasant start to my day and I have already finished my breakfast. Right now I am staying in front of the computer and threading. So specific plan for today except for doing some tasks. What about you?
#morning #breakfast #cent #freecompliments #dailydook
Good Morning!! Going to sleep before going to work in a few hours. Or not if I don't quit threading. 🤣
Sleep well otherwise you may fall asleep in your workplace.
#freecompliments
Haha! Quite possible. 😀
Good morning... plans? Hmmmm, go to work I guess... It's Monday again... Meh.
Good morning.
My mom sent me some images her morning walk.
#photographers #dailyphoto
#cent #bbh #dailydook
Hilarious!!
Here I am multitasking. While I’m threadcasting I’m buying #leo
mets stink
View or trade
BEER.Hey @cflclosers, here is a little bit of
BEERfrom @isnochys for you. Enjoy it!We love your support by voting @detlev.witness on HIVE .
Thank you for your witness vote!
Have a !BEER on me!
To Opt-Out of my witness beer program just comment STOP below
$BTC #pizza pretty pretty #expensive #cent
A wonderful day for the whole hive. #freecompliments #liotes #bbh #cent
Just a reminder... #inleo people 😎😏🍻
You are one of the realest OGs. I may do the same after this initial sub.
I am jealous. But I intend to get there myself soon! Not this month but hopefully next :)
I am 4 days away from 5 months since my wife having passed/died . It is not getting any easier.
Aww man. I am so sorry to hear. I didn't know.
thanks you :) !BBH
@zakludick! @bradleyarrow likes your content! so I just sent 1 BBH to your account on behalf of @bradleyarrow. (34/100)
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Realizar #threads en #spanish es realmente genial! #cent #bbh
Buenas noches a todos! #hive
Good Morning.
Local Time- 06:08 AM
upvote because the puppy is cute
Thank you so much for this gesture.
Have great Monday.
Good Morning!!
Good Morning.
have a great day.
You as well!
Canadian Sunset:
#natureonleo #photography #sunset #canada
Very nice photo and it caught my attention, as it shows the yellow and blue color.
Blue and yellow looks like the Ukraine flag 😀
!BBH
@daveks! @logen9f likes your content! so I just sent 1 BBH to your account on behalf of @logen9f. (3/5)
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Cardano vs Ethereum vs Solana... who will win in the end?
#cardano #ethereum #solana
I want to love ADA but I just haven't been able to get myself to. SOL for sure seems to have constant issues lol but for some reason people dont seem to care.
SOL has the momo, so I am making a bet on that. ADA has some recently. We shall see.
Ethereum has higher chances to lead
perfect meme for it. I believe Ethereum would have won hands down but the gas fees just makes them terrible for me.
Damnit, I missed the LPUD ....so I just powered up 10,000 leo :-D
Feeling good.
ooo very nice man, 10000 Leo, for me I'm still trying to claim my first Leo so as I do I'll start powering up the little I get. Big congratulations to your progress
I bought about 80% of my leo. At these prices I don't regret it in the slightest. I think we will 2-5x in the next few months...possibly more and then correct to about those levels. Just my assessment looking at the development combined with new users after many years of a tired Hive.
I believe your point man, I really think this platform is going to grow well. The platform is just awesome and the utility makes one of the best investments
Welcome btw! congrats on your first Leo!
thank you so much my good friend, I'm happy to be part of a project with so much potential. Glad to be friends with people in crypto
Now that's what I call COMMITMENT. Nice one chief, you missed the party but decided to turn on your own music and just dance 👏👏👏 respect to you. 10,000 is a lot, bravo bro
lol nobody can ever accuse me of not putting my money where my mouth is. I mean, it's not really hard when you've seen everything this chain (Hive) has been through and then see the tides start to change. These prices are a steal and I want to be able to support good stuff here, and take some profits later.
perfect strategy and I think I'm going to follow this strategy. I'll try to accumulate as much Hive and Leo as I possibly can
Better late than never. I just power mine up when I get them.
awesome
Great job. A lot of power 😀
Legend! 👏👏
And this happened to me during HPUD.
If the crypto market goes red and you are ready to panic, I have only one move for you...
#crypto #hodl #bitcoin #altcoins
I'm an expert at hodling now xD
I suck at trading so I just hodl until it's time to get profits xD
Hi, @tsunsica,
This post has been voted on by @darkcloaks because you are an active member of the Darkcloaks gaming community.
Get started with Darkcloaks today, and follow us on Inleo for the latest updates.
a good move indeed friend
#gmfrens #freecompliments
Yes , press the hodl button like your life depends on it...the market will still turn from red to green
What are you doing to make Hive a place for users who are already here and to make it better known around the world? 🤔
Let's have a real talk about this. 🗣️
Not nearly as much as I could/should, but improving every day!
So, you're doing the right thing because you're on your own way.
Thanks!
#Bitcoin $BTC futures see a record 29% surge in open interest, thus signaling the confidence in the future of it.
#storeofvalue #digitalgold